Monika Berg

He jumped over the bar, grabbed the bottle of spirit and throw it at my face.

Oh, nice.

Monica?

Shh.

My name is Monika Berg and I'm based in London in Old Street.

My bar, Thayer Elementary, has been open for kind of 70-ish years.

And I would say that my style is very ingredient-led and very kind of flavor exploratory.

All right.

I think that flair definitely is a specific style within bartending.

But I think that most elements of bartending has some element of flair inside, whether it's, you know, just that kind of connection with the guests trying to make them smile in the interaction.

Also, like Jeffrey says, it's a craft.

It's not an art because, you know, art can be interesting.

Art can be shocking.

Art can be offensive.

Art can be so many things that triggers emotions.

But a cocktail ultimately needs to be delicious because it needs to be something that is well made.

Because if the drink is not delicious and people are not willing to pay for it again and again, then where lies the function?

If the guest doesn't appreciate it, then... But also it's the reason maybe why the guest doesn't appreciate it, because it can be either you read the guest wrong or it's just about...

not having asked the right questions or, you know, in the younger part of your career, maybe you are a bit more, you know, confident so you don't even ask any questions, which then eventually you learn that the best thing you can do is ask as many questions as possible.

Oh, you stole that answer.