9.30 – 10 am
Registration & Coffee: Day #1
10 – 10.15 AM
Out Of The Box Kick-off
10.15 – 11 Am
Modify This: Changing the Way We Think About Liqueurs
Gareth “G” Franklin is on a mission to change the way we think about liqueurs. In his upcoming keynote session, “Modify This: Changing the Way We Think About Liqueurs”, he plans to dive deeply into the world of these often overlooked alcoholic beverages. From humble beginnings to the bright neon days of the 80s, he’ll explore this category’s past, present, and future and hopefully help us to see liqueurs in a new light. Whether you’re a bartending novice or a seasoned professional, G’s talk is sure to leave you with a newfound appreciation for these delicious drinks. So raise a glass and join him as he strives to change the way we think about liqueurs!
Gareth "G" Franklin, Luxardo Global Brand Ambassador | London, UK
11 – 11.45 Am
Mental Health In Hospitality
Mental health is often viewed as a taboo topic, but it’s an important issue that deserves attention, especially in the hospitality industry. Hospitality workers are constantly dealing with high-stress situations, which can take a toll on their mental health. According to a recent study, nearly 60% of hospitality workers said they had experienced a mental health problem in the past two years. This is an alarmingly high number, and it’s clear that more needs to be done to support mental health in the hospitality industry. There are a number of ways that employers can create a more supportive environment for their employees, such as offering mental health training and providing access to counseling services. By making mental health a priority, the hospitality industry can create a healthier and more productive workforce.
dr. Mugur Ciumageanu, Clinical Psychologist - ActiveWatch | Bucharest, Romania
11.45 – 12 pm
12 -12.45 pm
Creativity and the Bar
Harry will be leading a session on creativity and bartending. In this session, he will explore the role of curiosity and creativity in drink and menu concept and realization. He’ll also discuss flavor pairing, using limitations, utilizing outside concepts, and thinking about the context in which your drink and bar exist. If you’re looking to explore the world of bartending in a new and exciting way, this is the session for you.
Harry F. Sewell, Little Bat | London, UK
12.45 – 1.30 pm
1.30 – 2.15 pm
Tea and Carbonation
If you’ve ever been to a bar, then you know that there are all sorts of different drinks. Some are fruity, some are sweet, and some are carbonated. But what if we told you that there was a carbonated and tea-based drink? In the Tea and Carbonation session, Leo will take you through the process of making a tea soda. You’ll learn all about Chinese teas and how to use them in cocktails. Plus, you’ll get to taste two tea sodas in cocktails. So if you’re looking for a unique drinking experience, this is the session for you.
Leo Surovec, China Tang at Dorchester Hotel | London, UK
2.15 – 3 PM
Employee To Owner
Join this session on transitioning from being an employee to owning your own business! My London experience will give you insights into what it takes and help ease any fears or doubts that come up along the way. You’ll hear about all my struggles – from how I overcame them (with some fuzzy math), to achievements worth celebrating because they’re ours alone.
Stefano Salvati, Distillati in Miscela | Rome, Italy
Workshop The Importance of Fermentation
This is a workshop dedicated to those who would like to implement a fermented goods program into their business. We will break down the 3 types of fermentation: lactic acid fermentation, ethanol fermentation, and acid acetic fermentation.
Participants will learn how to produce their own pickles, kimchi, wine, kinds of vinegar, and kombucha.
Andrei Marian, Silver Shaker | Timisoara, Romania
9.30 – 10 am
Registration & Coffee: Day #2
10 – 10.45 AM
This session is dedicated to business owners and managers or for those who are looking to move into a managerial role.
We will be diving into basic accounting for a business, understanding operational costs, and keeping control of the weekly costs, staff rotas, orders, and deliveries.
Andrei Marian, Silver Shaker | Timisoara, Romania
10.45 – 11.30 pm
Ergonomics Within A Venue
Looking to take your venue design to the next level? Then join Konstantinos for his “Ergonomics Within A Venue” session! In this session, you’ll learn all about:
- Venue evaluation
- Understanding your industry and the market
- Logical mapping
- Design from inside to outside
- Efficiency and ergonomics of the venue
- Bar design from bartenders by a bartender
So whether you’re looking to improve your existing venue or design a new one from scratch, this is the session for you!
Konstantinos Kotsis, Silver Shaker | Athens, Greece
11.30 – 11.45 PM
11.45 – 12.30 pm
Amaro: More Than Just Bitter
During the seminar we are going to understand what Italians means with Amaro, how do we drink it and how it’s made. We are going to explain the history and the whole process behind this big digestive liquor largely enjoyed today neat or mixed. The aim of the seminar is to learn the origins, cultural influence and organoleptic differences. We will learn how to maximize the cocktail-crafting experience based on botanical intensity, texture and aromatic complexity. We’ll understand all of the different types of infusion, percentage of sugar, aging and the main roots or citrus used as botanicals. It’s gonna be fun!
Leonardo Ripa, Il Marchese | Rome, Italy
12.30 – 1.15 pm
1.15 – 2.30 pm
Brewing & Coffee Cocktails
Coffee and cocktails may seem like an unlikely pair, but as Adrian will demonstrate, they can actually be a perfect match. In this session, Adrian will cover coffee extraction, coffee machine maintenance, and how to make coffee-based cocktails. Whether you’re a coffee aficionado or a cocktail connoisseur, you’re sure to learn something new in this exciting and informative session. So come on over and raise a glass to coffee cocktails!
Adrian Gal, Doua Boabe | Timisoara, Romania
3 – 4.30 pm
Workshop Using Local Produce
Using Local Produce is a dynamic and invigorating cooking workshop that specializes in utilizing produce locally sourced. Chef Alex is an unconventional, daring, and detail-oriented chef who combines flavors of his country with those found in this region – effortlessly completing dishes deserving of even the most sophisticated taste buds. Ambitious at heart and never shy to take risks when faced with new opportunities, he frequently reuses ingredients in different ways throughout the week to demonstrate his versatility by changing menus during each season but also by showcasing the diversity in his tastings available daily at the restaurant where he runs the kitchen. With passion being key for success (as well as flakey salt), it’s no wonder why Chef Alex continues to grow and thrive – transforming himself into what was once considered just another ordinary chef! Join this workshop to transform the way you see produce, cooking, and creativity in the kitchen!