Why are there so many different types of brandy and whiskey? What compounds in an apéritif help stimulate appetite and how do digestifs assist digestion after a heavy meal? Understanding the wonderful world of distillation and maturation is so rewarding and never-ending. Understanding the theories behind popular spirits and liqueurs is just as important as being able to serve them. After this course you’ll be able to speak at length about the drinks you’ll be able to professionally serve your Guests.
"Lobster Ink represents a powerful shift in the way that we are able to communicate and integrate our values."M. Semer, CEO Kempinski
"Happy customer always comes back and if you deliver excellent service then definitely guests are back."M. Grebot, F&B Manager Sofitel NY
"Lobster Ink’s method of instruction is easy for our learners to use. The fact that people can work to their own speed is a huge advantage."Kate Groch, CEO Good Work Foundation