Daniel Seehuusen

The COVID-19 pandemic impacted the hospitality industry hard; it led to a significant exodus of staff as bars and restaurants shut down as many bartenders sought stable employment elsewhere to secure a job and a salary. As the restaurant world began to reopen, a noticeable gap emerged-those who left never returned, they stayed in their new industries. This has resulted in a shortage of bartenders, particularly around the age of 30, a crucial age group that typically serves as a mentor for the new generation of bartenders with only a few years of experience and also a bridge to the seasoned professionals with decades of expertise.

Recognizing the importance of this demographic, I sought to create a platform dedicated to bartenders with many years of experience. This platform would serve as a space where these seasoned professionals could share their wealth of knowledge and experiences with younger bartenders, explaining what helped them to become long-lasting in the business. To fill the age gap left by the pandemic. The goal is to foster mentorship and education, allowing experienced bartenders to pass down the skills, insights, and wisdom that made them successful in their careers. Speaking about what they learned through their years.

By connecting generations, this initiative aims to strengthen the industry by ensuring that the knowledge and artistry of seasoned bartenders are not lost but are instead passed on to the next wave of professionals. In doing so, we can help rebuild a knowledgeable and skilled community of bartenders ready to elevate the craft to new heights.

Letter to myself

Recipe:
50 ml Ketel One Family Made Vodka
30 ml Rhubarb syrup
20 ml Grapefruit superjuice
100 ml Sodawater

Highball, large ice staff, rhubarb twist.