Perspectivas

Temporada 1

Materias Primas & Sabor

En este episodio, nuestros expertos se centran en dos de los componentes más importantes a la hora de elaborar cócteles: las materias primas y el sabor. Balanceando formas más tradicionales de presentar los sabores con otras nuevas, explorando cadenas de suministros alternativas para nuestros ingredientes y educando a los clientes sobre los productos que se utilizan en la preparación de sus bebidas, los bartenders pueden comenzar a responder a la pregunta: ¿Cuál es la esencia del sabor?. Desde la importancia de comprender los ingredientes hasta el abastecimiento de temporada, pasando por la creación de cócteles singulares y la búsqueda de una identidad propia: este episodio explora cómo los bartenders pueden liderar el cambio en la forma en que los consumidores (y los futuros bartenders) entienden el producto y su relación con el sabor.

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The beauty in ugly: embracing imperfect produce in your bar

The ugly food movement has been fighting the food-waste-fight around the world, but there is still plenty of work to be done. Here, we outline the implications of food waste on our planet and explain how you can be part of the solution When thinking about the journey fruits and vegetables endure, from farm to […]

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Supply chain series: Anette Moldvaer on how to source coffee ethically

In the second of our supply chain series articles, coffee consultant and author Anette Moldvaer takes us through the questions you should be asking before introducing beans to your bar The specialty coffee industry is steadily educating consumers about their product: from why it’s special and the wide scope of flavours available, to the levels […]

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Extracting flavour series: Monica Berg on the fundamentals of fat washing

In the fifth instalment of our extracting flavour series, Campari Academy Creative Director Monica Berg explains why fat-washing is her favourite technique and the four ways in which she uses it in drinks

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Constança Cordeiro talks ingredients, seasonality and the natural environment

The bartender owner of Toca de Raposa and UNI, Constança Cordeiro, explains how she found her love for making her own ingredients, and how future bartending generations can be inspired by taking the time to simply look around I remember perfectly the moment I realised what I wanted to invest my energy in. It was […]

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Supply chain series: Sooji Im on how to source high-quality tea

In the first of a new series on the drinks supply chain, Sooji Im, founder of London’s ‘be-oom’ Korean tea shop and garden explains what goes into producing really ‘good’ tea Tea, one of the most loved commodities in the world that sparked wars between nations and even brought about Britain’s industrial revolution, is found […]

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Shinya Sakurai on the transformative power of tea

Bartender and tea master Shinya Sakurai shares his journey into the world of tea and showcases just how versatile and nuanced brewing and blending can be

Descubrí Campari Academy

Con la experiencia y el conocimiento del icono de la industria, Monica Berg, buscamos ir más allá del bar para educar e inspirar a los bartenders en todos los niveles de su carrera profesional, a escala global, de una manera nunca vista antes.

Sobre Nosotros

Sobre Nosotros