In a candid conversation with FoodService India, American Whiskey Ambassador, Yangdup Lama shares his views on the various aspects of mixology and how India is a potential market for American whiskeys.
How did you come into this profession and how long have you been tending bar?
I did my Hotel management from Kolkata in 1995 and then went on to join Hyatt Regency Hotel Delhi as an amateur bartender. The journey began from there. It’s been 22 years since I entered the bar.
What did it take to establish your reputation and identity?
Sheer hard work, passion and a little bit of luck. Great guidance by the seniors who trained and mentored me and good discipline helped to make it all possible.
What is it about this profession that makes you happy and feel fulfilled?
The fact that there is no end to whatever you choose to do in this field. Whether it is learning, researching, creating and, most importantly, meeting people from all walks of life and striking a great conversation over a good mix.
What’s it like being a mixologist? How does one go from being a bartender to being a mixologist?
Being a mixologist is fun and at the same time it’s challenging and complex and quite competitive but it all falls in place if you have a good foundation.
Diese Geschichte stammt aus der July-August 2017-Ausgabe von foodService India.
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Diese Geschichte stammt aus der July-August 2017-Ausgabe von foodService India.
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