Jean Philippe Gauthier – Owner and manager at Baracca Rhumerie and HUIS CLOS
Where are you from?
Where do you currently work?
Barraca Rhumerie and HUIS CLOS
How long have you been in the culinary industry?
If you could work with any other Chef in the world for one night who would it be?
If you could visit any restaurant in the world where would it be?
Why do you feel MADE WITH LOVE, as a cocktail competition, is important for the Industry in Vancouver?
I feel like it’s a great chance for young bartenders to compete against more experienced ones. It’s also great exposure for the industry.
What is the skill you look for in a competitor when you are judging?
I think it’s important to let their personality shine through their presentation. We speak a lot about hospitality these days, and I feel a participant presentation should show how important that aspect is. Of course, technique, creativity, and taste are also very important.
What is the most impressive thing you have ever seen a bartender do?
Serve a beer to a mixologist.
What’s the most frequent error competitors do in a competition?
Take himself/herself too seriously.
What’s the biggest challenge a judge has?
Tasting for himself. We need to have an open mind, and let the bartender bring us to his world.
What is the most precious advice you could give to a competitor?
Prepare and practice before the event. On the day of the event, you should be ready! It’s too late to change your recipe or adjust your concept. You should have fun and be confident by the time the judges come to your table.