Last 21 October in Karlovy Vary was held the 10th Mattoni Grand Drink contest, the most famous international competition in preparation of non-alcoholic drinks. The victory went to Mickael Perron from London whose "The Fresh Start" combines a very energic and surprising taste with an unique attractiveness (a fundamental quality of every non-alcoholic drink, according to the contest winner). We reached Mr. Perron and asked him something about his profession.
Almost 20 years have passed since, in the cult movie “COCKTAIL”, a young Tom Cruise was taught by a friend the secrets of the bar trade and ended to work as a bartender at a resort in Jamaica: in far 1988 Tom would go into bartending with an apprehension that it was a lowly working class profession! Today things have changed a lot, and the bar tricks and all the drink tossing of bartender Tom are by now just the standard for thousands less famous colleagues of him. In this interview, Mr. Perron explains to us how his profession has become an art, what is expected from a good bartender and how the perfect bartender tries to be always up-to-date. And, by the way, he tells us some tricks for a really “winning” cocktail!

1. What's happening in bartending today? Is the profession really changing according to an ever more exigent kind of consumers?

I’ve got the chance to travel around the world of cocktails. I can say that the level of bartending is very different and adapted to each country’s traditions. I’ve been working in London for 6 years, and I think bartending is a profession that has developed incredibly during the last two decades. Now, people compare our skills with those of other professions, as sommelier or chef. The knowledge and the standard of service required are higher and higher; because they have to follow the customer’s expectations.

I don’t think that consumers are more exigent today than in the past. I believe that consumers are frustrated, because cocktails are quite expensive, and sometimes the price doesn’t reflect the quality of the drink and the service. Otherwise, to exchange and share your knowledge with your guests is an amazing feeling for a bartender; this is why I think bartenders needs to develop their skills every days.

2. Is it true that in the last years, with globalization, a barman's role has become different?

The Barman and bartender’s role are different. The bartender role is to answer his guests’ desires, not just serving drinks. Today, famous cocktail bar are frequented by people coming from everywhere in the world. Many customers are travelling for business or leisure, so, as a bartender, you will always be judge or compare. The expectations in every country reflect a kind of standardisation with the profession around the world. In New York, London, Sydney and every big city in the world, bartenders share the same basic knowledge.

3. What was your experience at the Mattoni Grand Drink contest and event?

The Mattoni Grand Drink is one of the most difficult competitions in the world, for me. It represents the art of bartending by mixing non alcoholic creations, which makes it even more complex and exiting. If you can make a good non alcoholic cocktail, I’m sure you can make good drinks. It was as well the opportunity to share incredible memories with the big IBA family. It gave me the chance to meet a lot of my friends that I rarely see, or only during such great events, or the WWC. The event was grandiose, I couldn’t believe my eyes. The organisation was excellent and everyone was very friendly. The competition has the right atmosphere to let bartenders enjoy the contest.

4. Would you change something in the contest? And, if your answer is “yes”, what would you change?

I don’t think I would change anything, because this competition can become one of the hardest ones in the bartending world, and people start to know about that. The prize is fantastic; it reflects a bartender’s dream…

5. What is, according you, the key of a successful non alcoholic drink?

A non Alcoholic cocktail needs as much passion, innovation and originality than an Alcoholic cocktail. The only few differences I can think about are: - The cocktail needs an attractive and edible garnish to give more character to the drink. - I believe that the drink should be able to be adapted easily to an alcoholic version (example: The Virgin Colada). - The cocktail should be a long drink, and value for money.

6. And more in general which are the main elements you consider when you create a new cocktail?

- Using Simple and affordable ingredients so that the consumers know the flavours and tastes. - Easy making drink that can be recreate even during the busiest time in any bar.

7. What kind of people do you think can enjoy non alcoholic drinks? Does it matter the age of consumers in the choice of an alcoholic or non alcoholic drink?

Our job is to please our guests and I believe everyone can enjoy a non alcoholic drink, for example: - A teenager who wants to celebrate with family and friends drinking cocktails. - A high established businessman who’s going to drive. - A Muslim customers who does not drink alcohol.

The Age of the consumer can influence the type of drinks order; experience and curiosity are the two main reasons. For a Non Alcoholic drink, fancy style is the best selling type of creations, which might influence youngest crowd.

8. Some people think that the bar is a kind of theatre, where the bartender represents a complex character, mixing the features of an actor, comedian, philosopher, and of a doctor too. Could you agree with this sentence?

The company that I created (www.BarNowOn.com) refers to a same type of sentence to describe our profession: “BarNowOn regards the bar scene as being a stage and bartenders as artists.”

9. Can you tell us something of your own experience and that you think could improve our knowledge of the bartender profession?

Last year, in Finland for the IBA World Cocktail Championship, a friend gave me a copy of the Jerry Thomas – Bar Tenders Guide – 1887. I opened it and find page 13 his description to the “Hints And Rules For Bartenders”. The first rule is a perfect description for our profession. I follow his philosophy and enjoy every minutes behind the bar.

10. And finally: have you any tip for a young going to become a bartender?

Listen carefully to what the head bartender teaches you; this is best and quickest way to feel comfortable behind the bar. And then remember you have to give your best each time that you make a drink or serve a guest.

Mickael Perron
Date: 7/11/2006