Eastern Shakes

Wir setzen diese Woche live aus Freiburg fort und konzentrieren uns auf Thomas' kürzlich erschienenes Buch "Bourbon". 

Es geht weiter mit Thomas Domenig aus Süddeutschland heute!

In our second episode, Dmitry Shovkoplias explains how important it is for him to share his knowledge and experience with other bar owners and managers in Ukraine, for he not only tries to make his bar working out - but the whole community! 

We are also gonna discuss why there is a large bar festival of Kiev, taking place every September.

Dmitriy Shovkoplias is a driving force of the Ukrainian bar scene. He runs and co-owns the most amazing  Parovoz, his bar in the center of Kiev. Even though it might be the hardest bars to find on earth, Parovoz is also a bar that could be in a James Bond movie set and will serve you world-class cocktails in the deepest bunker. With Dmitriy, in that first episode, we will answer, among other things, those two questions: How do you get here from being an internet cafe selling chips, beers, and shots...? And how do you end up building ice machines and exporting them Europe-wide!?

On our trips to Armenia we learned a few things: people are highly educated, enjoy life and love food and drink of the highest quality. So let's give Araik Amzayan some more time to give insights into how 'food and drink are always connected'. And how the local bar scene learns from the kitchen and what role the fresh festival Yerevan Food Fest plays in all this.

On our trips to Armenia we learned a few things: people are highly educated, enjoy life and love food and drink of the highest quality! Today we meet with Araik Amzayan, one of the organizers of the yearly Yerevan Food Fest and the regular Gastro Camp. Although he's originally a chef, he has very interesting insights to share for he is interested in all things liquid as well. Let's dive in!

Find out about the first Krakow speakeasy (and probably the hardest one to find) from Krakow in this interview with Olek Szota. It's an episode in English in which we are gonna talk about good service and raising the bar. It's an episode about expectations of guests and how to possitively open them up. And an episode of good drinks, of course! Cheers!

http://mercy-brown.pl

Narek Baghdasaryan is a seasoned bartender of Armenia. He's worked in many different bars in Yerevan and brings a diverse knowledge of local ingredients and how to handle them to our podcast. At the time of the podcast he worked in one of the most popular outside bars in über-summery Yerevan. He speaks about the pressure of serving more than a thousand guests every single day and what the preferences as well as priorities of his guests are.

http://santafe.am

Orest Seredyak is a Ukrainian bartender from Ivan-Frankiwsk. At the time  of recording he managed the famous bar 'Libraria Speakeasy' in the  center of beautiful L'viv.In our second episode he gives insight into  their prep kitchen and how universally they use it to justify that  investment. What and how they learn and where they put their focus is  another topic this episode.

https://www.facebook.com/libraria.speakeasy/

Orest Seredyak is a Ukrainian bartender from Ivan-Frankiwsk. At the time of recording he managed the famous bar 'Libraria Speakeasy' in the center of beautiful L'viv.

He and his team built up the program and reputation of this hidden gem for the last years. And every season they managed to make another huge step with their menu or how to incorporate local ingredients. It's well worth to learn from these guys as they have the will to offer quality as great as in western capitals - with much less at hand to do it with!

https://www.facebook.com/libraria.speakeasy/

Ivan blickt für uns auf die Barszene aus einem seltenen Blickwinkel: aus  einer Kleinstadt. Das pittoreske Thun in der Schweiz umfasst nur 45.000  Einwohner und hat nur eine einzige klassische Cocktail Bar. "Wie blickt man von  diesem Blickpunkt auf Konkurrenz oder Gemeinschaft innerhalb der Bargemeinde?" fragen  wir uns. Und deswegen fragen wir ihn! Wir lernen durch Ivan, dass "Provinz" nicht  gleich "provinziell" ist. Und können nur jedem empfehlen, sich hier eine  Scheibe Schweizerische Gelassenheit und Perfektion abzuschneiden...

Second Episode IN GERMAN.

Ivan is the head bartender and manager of 'Atelier Classic Bar' in cosy Thun of 45.000. He sheds light on how to bring great quality to unusual places. And why to found something special is worth as much in a megalopolis as it is in a small provincial town. His unique swiss view onto quality and hospitality paints a vivid picture of a heartfelt bar can be run!

https://www.bar-atelier.ch

Sven Goller spricht in dieser Episode über die Vorteile, Drücke und Schwierigkeiten, die ein ambitioniertes Barprogramm in einer Kleinstadt zu meistern hat. Die Barszene hat sich hier jedoch auch einen top Ruf erarbeitet und wir können viel lernen über Regionalität und Zusammenhalt innerhalb einer kleinen Szene.

Our first episode IN GERMAN!
In this episode in German with Sven Goller from Bamberg we discover how a small-sized city can actually be inspirational and helpful for young bartenders and how competition is important. He sheds some light on difficulties and pressures you face when setting up a bar program here. Cheers!

https://www.facebook.com/bamberg.dasschwarzeschaf

.З нами Вардкес Арзуманян, ресторатор зі Львова, який розкаже нам про своє бачення індустрії, яким є ресторанний бізнес в серці західної України і про свою найбільшу перемогу.

https://www.facebook.com/libraria.speakeasy/

.З нами Вардкес Арзуманян, ресторатор зі Львова, який розкаже нам про своє бачення індустрії, яким є ресторанний бізнес в серці західної України і про свою найбільшу перемогу.

https://www.facebook.com/libraria.speakeasy/

Pawel Rodaszynski is one of the most well-known Polish bartenders, together with our very first guest Tomek Roehr.  He co-owns one of the most revered bars - El Koktel. Always happy to crack a joke it is easy to forget how knowledgeable this entertaining professional really is. In this episode, he will give us his private insight into the Polish bar scene.

https://elkoktel.pl

One of the figure heads of Polish bartending, Tomek Roehr told us he entered the bar scene by accident. We're lucky it happened this way! Find out about the polish bar scene, drivers, educators and cocktail gimmicks in that first episode of our new international bar podcast!

http://www.cosmobar.pl

As a driving force of Polish bartending Tomek Roehr of Warsaw wishes to see more local products in Warsaw bars. Foraging is "growing" here as well! Find out how he himself is pushing for it in his two bars. For, as different as both of his bars might be, he has a bigger picture of how this can be achieved with different programs. Furthermore, he gives insight into how bar licensing works in Poland. It's a very efficient system, but it might be a headache for bar owners. Find out how and why in that second episode!

http://www.cosmobar.pl