Aussie In The Mix With Local Bar Tenders
Australian Mixologist and brand ambassador for Spirits Platform, Mark Hickey, is in the country sharing his knowledge about mixing drinks with the local bartenders.
Mr Hickey visited and shared his wealth of knowledge and new cocktail making trends at bar venues like The Rhum Ba, Sofitel Fiji Resort and Spa, Radisson Blu Resort, The Westin Fiji Resort and Spa, Nanuku Auberge Resorts, and students of the Fiji National University’s School of Hospitality.
Mr Hickey said it was unfortunate that bartenders here did not have the resources available compared to their counterparts in Australia.
He said: “So it’s all about training and giving them the same tuition which we have in Australia, which makes good quality drinks and brings people back to Fiji and that is what it’s about bringing people here and giving them the sustainability in jobs.”
The visit was made possible through Spirits Platform Australia, in conjunction with The Coliseum – an event, accommodation and hospitality organisation based here and in Australia with over 25 years of hotel and restaurant management and preopening experience in Europe, South East Asia, Asia Pacific and Australia.
“The biggest thing I can say about hospitality is that you never ever learn too much, you’re always learning and you’re always wanting to learn and achieve something better,” Mr Hickey said.
The Coliseum managing director Valentin Corchado said the free short Mixology training session for FNU hospitality students was to encourage student participation, where a mini competition was staged.
“Again this kind of exercises bring out the commitment of local educational institutions such as FNU and their Head of Departments to continue their relevance to an ever evolving and highly competitive hospitality industry,” Mr Corchado said.
“We are very fortunate to have Mark and Spirits Platform supporting our local industry.”
During the sessions, Mr Hickey used premium spirits and liquor brands like Licor 43, Passoa, Cointreau, Villa Massa Limoncello, Sierra Café, Tia Maria and Disaronno.
Edited by Naisa Koroi