Things that are making you happy*******food and drink edition******



Bhowie said:

PPPPPSHAAAAW!!!!
Supplier, son.
Actually if you worked for a bad ass account you would get more free **** than I would. However, you would still be teh poorz.

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When I dropped out of "real" college and decided to go to culinary school, i got used to the fact that I'd probably always be teh poorz.

head of the corporate mixology

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end of western civilization.
don't mind me. i'm in a very matt mood.



foodguy said:

head of the corporate mixology

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end of western civilization.
don't mind me. i'm in a very matt mood.

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I absolutely agree.

Which $1,000 champs?



also, answering the "...aaaand what do you do?" question is annoying enough, but I am greatful that I don't have to reply "mixologist". I'd sooner prefer to be a custodial engineer.



foodguy said:

head of the corporate mixology

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end of western civilization.
don't mind me. i'm in a very matt mood.

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Welp, this guy has also done the drink list for Robuchon and a few other places of the same ilk. He also does new product design which would be kind of a cool job.

I would guess there are a lot other corporate food related things that are much worse than designing national drink menus. That's just me though. :shrug:

On the champs didn't see. I was talking to a a coworker while the other guys picked it out. Didn't look when it came around. Couldn't find the wine list online either. One of the most relaxing visuals is that of champagne in beautiful stemware.



gomestar said:

Which $1,000 champs?
also, answering the "...aaaand what do you do?" question is annoying enough, but I am greatful that I don't have to reply "mixologist". I'd sooner prefer to be a custodial engineer.

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Usually the cool one's call themselves bartenders. There is actually something of a divide between how they view the industry and inclusion of certain types of bartenders between "elite mixologist" and the non-douche guys. Some pretty good bartenders boycott the USBGA and a few other orgs b/c of the attitude.

More thoughts on corporate mixology. Some chains do have a few good cocktails, not all of them are the cheesy sugar bombs that look and taste like tacky tiki drinks. I actually think it is much better for the food industry than ****** beer and ****** wine. There is a bit more play that they can have over the final product vrs those other items. It can also bring attention to great ingredients so people can explore them on their own. At the end of the day money talks and bullshit walks. I'm a soulless money whore with no palate. I'll take high volume places over ones that make great drinks, not that I don't personally enjoy those places more. I heart volume over all else for what I do. This is somewhat of a thought vomit.

Kyle, you won't be bemoaning the woes of corporate mixology when he is enjoying the fruits of their labor. *****

i was just being snarky. that said, bartenders calling themselves "mixologists" is no more obnoxious than cooks calling themselves "culinarians". and no less, come to think about it.

I like it when people call themselves home chefs.



foodguy said:

i was just being snarky. that said, bartenders calling themselves "mixologists" is no more obnoxious than cooks calling themselves "culinarians". and no less, come to think about it.

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Kyle is a culonarian.



Bhowie said:

Kyle is a culonarian.

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I didn't know he was a Trekkie.



Bhowie said:

Kyle is a culonarian.

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I do love the culo.

Kumquats are delicious.



Bhowie said:

So................
Just finished my sake sommelier level 1 course and exam.
Ate at Pierre Gagnierre's Twist. For Free. And some $1000 champagne. For Free. 3 of us from my company were kicking it with the
Some great cocktails at the Cosmo and other bars as well. Finished off the trip with Meade at curbside drop off and Jameson shots and Bud Light, literally at the airport. 3 of us from my company were kicking it with the head of the corporate mixology and spirits education for the countries largest distributor, he also does spirits for all high end accounts in Vegas.

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I walked through the Cosmo last time I was there but did not check it out. Any place a couple of middle-aged ballers can have a nice drink?

what're you going to do with it?