Behind the Barstool: Insights from World Class Finalists
Sep 10, 2024
World Class is more than just the biggest bartender competition of the year, at its core it is a global community of bartenders pushing themselves to develop their skills. Trends and techniques are constantly evolving so being a part of a group of like-minded hospitality professionals is the best way to learn, and keep up to date with the latest tips, techniques and inspiration.
The dust has settled after the Australian World Class National finals and winner Jake Down is deep in his preparations for taking the Global Finals in Shanghai by storm, so we took the opportunity to pick other finalists’ brains and reflect on what makes World Class so special.
Shirley Yeung– Foxtrot Unicorn, WA – 3rd time competing
Tom Opie – The waratah, NSW – 4th year competing
James Irvine – Merivale, NSW 2024 5th time competing
Matt Bodycode – Heritage Rooms WA – First time competing
Rohan Massie – Rude Boy, TAS – 6th year competing
What was your favourite thing about the competition this year?
Shirley: It really pushed me and forced me to step up. It made me set higher standards and forced me to upskill significantly. Being in the final was an eye-opening experience. I saw how much goes into the competition from both a brand perspective and from the competitors. Being in the same space with five other individuals, who are also at the top of their game is a very humbling experience. Competing with your peers forms (lasting) friendships and connections.
James: My favourite thing about World Class this year was the competitor pool. There was an incredible array of talent amongst the Top 100, through to an incredibly well-deserved winner in Jake Down.
Tom: The challenge, the growth that comes from that and the people. Really every aspect of it was my favourite but the people really made it. The sense of camaraderie in the green room was incredible and unlike any other competition experience I’ve had. A lot of the time you finish a competition and by the time they’ve announced the winner half the competitors have already left and not said goodbye, the support and enthusiasm for each other throughout the finals process was just awesome.
Rohan: My favourite part, as always, is getting to hang out with the guys in the green room. Getting to meet Matt and Shirley and Tom who I hadn't met before and seeing James and Jake again. It's networking, but it's also inspirational. You come back with more ideas and more techniques, that's always the best part.
What advice do you have for someone thinking about entering for the first time or who has entered before but wants to make it further into the competition?
Shirley: Do it. Just do it.
Especially if it’s your first time, just do it. Commit to creating a drink and submitting it.
The first step that people don't take is exactly this: they don't do it. Look at the resources you have around you - your team, your friends, your brand ambassador and don't be afraid to ask for feedback or ask questions.
Go further - push for feedback, reach out to the brand and work with them. Don't get too hung up on your idea if the feedback is different from what you had in mind.
James: Use your resources; your bar, your team, your Brand Ambassador [shoutout to Kelsey!] and be prepared – check and cross-check everything.
World Class is like no other cocktail competition, it’s like no other regular shift or service!
Enter the competition with humility and use it as the incredible opportunity that it is, to meet like-minded humans and do what you love on one of the biggest stages. Not everyone gets to say that.
Tom: If you’re going to enter, I think you should do it properly, have a concept and really give it your best shot. Then you know that any feedback you receive is valuable and will help you improve for the next year.
For those who want to enter again and get further than they did last year, dissolve your ego.
Answer the brief even if it’s not something you’d usually do, don’t get caught up on not wanting to post on social media or whatever. Throw yourself into the competition and the brands – find a connection with the brands and build stories. And speak to your brand ambassadors! They’ll help guide you as much as they can.
Matt: Plan in advance and by that, I mean practice those techniques so when it comes to the challenge you have skills you know well.
Find people that you respect (and ask for feedback on your drinks) take it professionally and listen to anything they have to say. World Class drinks aren’t about you - they are about how you deliver them.
When you want to take a chance, be confident in yourself - sometimes what you want to do may feel very silly, however when you execute well it can turn into something amazing.
The finalists celebrate after completing the first two challenges.
Diageo Bar Academy Masterclass: Advanced Mixology - Tools, Techniques and Trends
Learn the advanced techniques you’ve always wanted to know as World Class Champions, Jacob Martin and Aashi Bhatnagar show you fat-washing, fermenting and more in our advanced mixology Masterclass.
- New advanced tools and equipment to use
- How to do six expert techniques including fermentation and clarification (including pectin), infusion, fat-washing (and wax-washing), with LIVE tutorials
- Glassware trends to try this year
- Trends in garnishing to level up your cocktail presentation
Get insider tips and advice from World Class winners Adrián Michalčík and Kaitlyn Stewart on how to craft competition-worthy cocktails that will keep your customers coming back including 2 recipes created exclusively for this training session.
- Finding inspiration to craft a new cocktail
- Building the concept and story for your serve
- Sustainability and using local ingredients
- Non-alcoholic and low-alcohol cocktails
- Minimalist serves and trending flavour profiles
