Meet Benjamin Krick! Benjamin Krick has been actively working in the service and hospitality business for eighteen years now.
He has taken on every position within the industry that has led him to bar ownership. Born and raised in Atlanta, he has moved and lived in seven US states and two countries. A true believer in continuous education with numerous certifications that back his work ethic. Benjamin has traveled close to forty countries in means of seeking out new perspectives as well as gaining inspiration which he applies to his passions and visions regarding the beverage world.
His dedication to the craft has earned him multiple awards and mentions throughout the globe. A studied at Bar 5 Day and was awarded the ‘Rising Star’ award along with a Top 10 placement from Tales of the Cocktail for best bar Central USA for his previous bar Juniper Tar and for both of his new creations Pastiche and Jetsetter. He now is on to his next vision for the city of San Antonio with a couple of new concepts that will open come springtime. He will once again use all of his worldly influences to bring these beautiful bar experiences to life!
Benjamin Krick – Chilled 100 Member, Atlanta
What’s your go-to cocktail?
The Classic Manhattan is still one of my go to cocktails. Most bartenders know how to make a proper Manhattan these days so, it’s safe bet.
What are your favorite cocktail trends?
I always get excited when I see fortified or Eau-de-Vieux trending. I love fruit brandies!
Do you have any unique skills / what separates you from other bartenders?
I’d say my ability to read the entire room. It’s important to keep your finger on the pulse with how the shift is going. That includes noticing what age group is dominant at the time, adjusting the lighting, music, disabling potential confrontations before they have a chance to escalate and making sure everything being served is consistent. I also like to engage with every guest ensuring that they are having a memorable experience.
Bartending is much more than creating cocktails. It’s knowing the weather for that day, what the big game is, giving directions, truly listening to the patrons and their requests or problems. You must take pride in treating guests how you would want them to treat your very own mother.
What cocktail ingredient could you not live without? What ingredient is overrated?
Vermouth! It plays a major role especially in stirred classics. Vermouth has such a rich history along with a wide scale of flavors starting from bone dry to sweet. I’m a fan of vermouth by itself over ice. It’s a versatile component that you cannot have a proper bar without.
CBD is my answer to what ingredient is overrated. A trend that doesn’t add any benefit to the cocktail. Not to mention the fact that there isn’t enough information on mixing the two and how the results could differ from person to person.
What’s one piece of advice you could have given yourself when you first started out as a bartender?
My advice would be to choose a bar that is eager to take care of guests. A bar that you are able to learn and grow from. Also, caring sets the tone and it cannot be hidden from anyone. You either care about what you’re doing, or you do not. Never get discouraged and feel belittled by people who say, “when are you going to get a real job?”. Bartending is a real job and an honorable one at that. The food and beverage industry have been a blessing for me, starting as a bus boy to now a bar owner.
Keep pushing forward and learn how to manage your afflictions without the use of alcohol or any other substance. One more thing – invest in yourself! Whether those around you are interested in furthering their career or not. You should read, read and read. Then start setting goals to acquire certain certifications. Attend tastings, trade shows, gain confidence by competing in cocktail competitions. The sky is the limit to what you can achieve as long as you believe and invest in yourself.
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Source: Mixology News
