Bartender Hierarchy
The hierarchy among chefs include: pastry chef, sous chef, chef de partie, chef de crusine, avant-garde chef, head chef, executive chef and master chef. There are also different skill-levels between chefs and cooks, with cooks having their own hierarchy (line cook, short-order cook, 1st cook, 2nd cook).
A chef usually achieves his recognition by graduating from a renowned culinary institute followed by on-the-job training . A chef has the knowledge and skills to create, whereas a cook usually prepares set dishes created and taught to him by the chef. The chef is the leader and the cook the follower.
The hierarchy of a bartender generally consists of bar-back, service bartender, bartender and head bartender. Although the hierarchy of bartending does not read like that of a chef there are also similar skill-levels that separate bartenders from bartenders ! If we take a page from the chefs hierarchy the bartender would be the cook and the ‘mixologist’ or ‘bar chef’ would be the equivalence to a chef.
We have more than our fair share of bartenders taking our bartender/mixology course at the New York Bartending School . Some just want to be the best they can, others need additional experience to move on to a better job. For example, one of our more recent students has bartended for ten years at the same establishment. Her bartending skills was limited to serving beer, shots and the basic highball drink (vodka & tonic, rum & coke). Her knowledge of fine wines, spirits and cocktails was limited. After been offered a head bartenders position at a fine Italian restaurant, she decided it was time to really learn and apply her trade. Another recent student had bartended for several years in a night club, serving mostly Vodka & Red Bull and Hennessy on-the-rocks in plastic cups. Both of these bartenders had the speed and skills to make basic drinks and handle large crowds; however they also knew that the basics wasn’t enough for them to move on to working in an upscale lounge or fine dining establishment.
Although most bartenders would probably not bestow the title ‘Bar-chef’ or ‘Mixologist’ on themselves, feeling it may be a little pretentious, there is no getting away from the fact:
“there are Bartenders, and then there are Bartenders!’
Why shouldn’t a professional bartender who has learned his trade well, much like a chef, or a sommelier not be recognized for his talents?
If you have ever visited Pegu Club in Soho, you would surely agree that the bartenders working here are in a class of their own. The precision, skill, dedication in making that perfect cocktail is obvious. It really is like watching master chefs at work. Every ingredient fresh, every ingredient precise in measurement and muddled, stirred or shaken with the finesse of a master bartender…or dare we say…a master mixologist!
Oh and dare we also say that the head bartender (oops sorry….I mean Master Mixologist) of this renowned cocktail lounge was a graduate of the New York Bartending School! We like that:) Way to go Kento!
Bartender Hierarchy
Connery & Whisky; Both Synonymous w/Scotland
Five different actors have played James Bond on screen. But there is only one Sean Connery. There are at least seven different countries in the world that make whiskey. But there is only one Scotland.
Both are known the world over as the real deal- greatly appreciated, forever imitated.
Ewan Gunn, brand ambassador of John Dewar’s & Sons, is [...]
South Florida Guest Bar
Recent graduates can now join us at our guest bar every Tuesday. Call the school if you have any questions 954-568-2676.
Long Island Guest Bar
We have a new guest bar for our graduates in Long Island and are working on another location. Long Island graduates can also practice in our bars in Manhattan, Queens and New Jersey. Call our job placement director if you have any questions 516-279-4510.
NYC Guest Bar
We now have five guest bars for our graduates to practice at; two in Manhattan, one in Queens, one in New Jersey and one in Long Island. Graduates can call our job placement director at 212-768-8460.
42 Below
From the country whose national symbol is a flightless bird comes 42Below vodka, New Zealand’s contribution to bar shelves throughout the world . Created by one man in his still at home 42Below is now part of Bacardi and making it’s presence known on this side of the world.
New Zealand born and raised Paul Franich, [...]
Hallucinating behind the bar!
If you find the idea of drinking something that could make you hallucinate interesting, then you can imagine the studenst excitement the day Dan Eves, brand ambassador for Le Fee absinthe, paid a visit to the New York Bartending School to speak about his misunderstood spirit.
Using a sugar cube, spoon and water, Dan demonstrated the technique used to enjoy [...]
Do I need a License to Bartend?
A bartending license (also referred to as bartending certification) is NOT required to work as a bartender in most states! All bartending schools MUST be licensed by the state education department. It is important to remember that a ‘business license’ is not the same as a license from the state education department. Bartending schools operating without a [...]
Bartending; a great part-time job!
Bartending is a great skill to have. It is comforting to know that if you suddenly find yourself short of cash, unemployed, or moving to another state, you can always fall back on bartending. Regardless of the economy or the season, there is social drinking, which means a need for bartenders. Money earned from bartending [...]
Choosing a Bartending School!
Back in the days on-the-job bartender training was common. Some bartenders started out as servers, barbacks or busboys and worked their way up. Others who preferred a quicker route to a successful bartending position attended a bartending school. The opportunity to learn bartending via on-the-job training today has dwindled because restaurant and bar owners want [...]