1st Executive Service Competition evokes the spirit of hospitality practitioners
This year, SIAL INTERFOOD 2015 collaborates with IFBEC (Indonesian Food and Beverage Executive Associations) on the 1st Executive Service Competition. Consists of Service Rally, Classic Bartending, and Flair Bartending Competition, it attracts many contestants from tourism students to professionals.
“This competition aims to show people the other side of hospitality world. Many people visit restaurants, look at the well-polished table, and experience the service. People should know that in order to give excellent service, there are international standards to reach,” said Service Rally Judge Yusak Yaniardi.
Yusak who is also a Manager of Signatures Restaurant Hotel Indonesia Kempinski also emphasized that Executive Service Competition also intended to evoke the hospitality spirit of restaurant servers in Indonesia.
“The contestants know how to serve people. In this competition, they will show their ability and knowledge about international standard of serving in restaurant. Juries will judge them from the way they fold napkins, carry the tray, choosing tableware for particular menu, to demonstrate their wine knowledge. Their attitude, cleanliness, and how they groom affects their judgement as well,” said Yusak.
Talking about serving visitors, we cannot underestimate the power of a bartender. Not only making enjoyable drinks, bartender should also be a good friend for everyone. This inspires IFBEC to organize bartending competitions which among of them is Classic Bartending Competition.
A Classic Bartending Competition contestant explain his creations to judges
Classic Bartending Competition challenges the contestants to make two different drinks, which the first it classic cocktail and the second is contestant-made signature drinks.
“The highest judgement point is the history, followed with complexity, and then the showmanship,” said Classic Bartending Judge Kiki Moka.
“When history is all about the contestant’s knowledge, complexity is about how the cocktail works as an enjoyable drink. It should feature the right combination of sweet, sour, spicy, and bitter taste. If it doesn’t have good balance, we will get tired of drinking and don’t want to have it again. On the contrary, if it has good balance, our guest will ask for another drink. The cocktail will also release its fragrance,” Kiki said.
Kiki also elaborated that showmanship is important in bartending. Since bartenders are the one mastered the stage, he must have excellent knowledge about the drinks. If they apparently forget the history about the drinks, they should never straightly tell that they do not know the drinks.
“When people order beverages, they don’t want to know that we don’t understand what we make. At least tell them something about the beverages even though it’s a lie,” said Kiki.
When classic bartending is almost all about the drinks, Flair Bartending Competition is almost all about the showmanship. Flair bartending’s essential is entertaining the guest with bartender’s ability to do tricks with bottle and glass. In flair bartending judging system, taste of the beverages is not a big aspect compared to the tricks.
A Flair Bartending Competition contestant shows judges his special movement when juggling the bottles
“This event also aims to make flair and classic bartenders meet each other so that they can learn each other’s’ qualities. Flair bartenders can learn more about the way classic bartenders engaging with guests. Contrarywise, classic bartenders are also expected to learn more about showmanship from the flair bartender in order to give customers more satisfactions,” said Kiki.
Text and Picture: Dina Vionetta
Tags: sial interfood, 1st executive service competition, ifbec, sial, interfood, ifbec jakarta, serivce rally, classic bartending competition, flair bartend