Training

Past Events

Article

Flavor & Taste Explained

How do flavor and taste work? We checked in with two flavor scientists to find out.

Article

Celebrating The Unwritten Legacies

Join Duane Sylvestre and Tiffanie Barriere for a conversation celebrating the Black distillers, bartenders, chefs, porters, botanists, and more, who have shaped the way we drink today. From ancient to walking history, they share their favorite stories of the mostly unknown giants whose shoulders we stand upon whenever we make a cocktail. This conversation took […]

Article

Trends Past and Future: The Good, the Bad, the Bitter

In this talk, we looked back at the top trends of 2022 and forward to what we think everyone will be drinking in 2023. What will stick around? What was a flash in the pan? What makes a trend move from a moment to a mainstay? This conversation with Brandy Rand, Chief Strategy Officer at […]

Article

Academy Talk: The Old Fashioned

Spirit. Sugar. Bitters. Water. Four ingredients, endless possibilities. Join us for an exploration of the original cocktail including history, technique, and inspirations for how to evolve and innovate this classic cocktail for many years to come. This educational talk featured insights from acclaimed, award-winning bartender Lauren Paylor O’Brien and Wild Turkey brand ambassador Benny Hurwitz, […]

Doctors and Distillers by Camper English

Interview

Author Chat with Camper English

Watch this enlightening conversation with cocktails and spirits writer Camper English, as we dive into his latest book, Doctors and Distillers, a reading selection of the Campari Academy Book Club.

Training

Open Book: In Conversation with Monica Berg

Watch a conversation with award winning bartender, drink thinker, and Campari Academy Creative Director, Monica Berg and US Academy Lead, Jessamine McLellan. In this session we will deep dive into the new Academy Perspectives series and discuss the origins of bar culture, the ways it has evolved, and the wealth of potential for bartenders in its future.

Training

Taking Over the Family Business

Watch a conversation with two second-generation operators about the many facets of taking over the family business.

Training

The Biodegradable Bar

How does composting work? What straws are really best for the environment? How can a business create a positive impact with their waste? We dive into all these questions in this session, exploring how bars, businesses, and events can best integrate sustainable and environmentally positive practices into their operations.

Training

Ice Cold Drinks

There’s a lot that goes into making a perfectly cold drink. What kind of ice to use? What size? How fast should you shake or slow should you stir? We are getting into all of it and more in this session with food/drink science expert Dave Arnold.

Training

The Importance of Gay Bars

Pride began outside a bar, and the importance of bars in the LGBTQIA+ community began long before that. In celebration of Pride month we are talking with historian Daniel Hurewitz about the history and significance of queer bars throughout history.

Training

On The Subject of Salt

Since our very beginnings, human civilization has been inextricably connected to salt. Beyond flavoring our food, salt has been the cornerstone of economies, prompted wars, inspired exploration, and connected cultures. Salt is as varied, nuanced, and complex as the places it comes from and offers an immense possibility for cocktail innovation. In this seminar we will nerd out hard on the history, variety, and uses for salt in cocktails and beverages.

Training

Welcome! Have You Eaten Yet? Hospitality Traditions in AAPI Communities

In celebration of AAPI History Month. We are exploring the theme of “Welcome” and how our panelists have brought their cultures to their style of hospitality. Please join us for stories, lessons, and more.