Flairbar - Services - Bartender Training

Services - Training

The F.B.I (Flair Bartender institute) is a division of Flair dedicated to educating people in the food and beverage industry on how to provide a level of service fit for royalty. Flair Bar has carefully selected a team of the most experienced, and respected trainers the country has to offer. This, together with our state of the art training facilities enables us to internally train all our staff to an elevated level of expertise. We train staff internally to work behind our bars and for recruitment. Why not outsource your training and allow us to elevate your service standard.

The F.B.I offers classes in the following:

Bartending:
» The 1 day bartender crash course
» The 5 day, comprehensive bartender course. (Updates)
» Flair bartending beginner level.
» Flair bartending intermediate level.
» Flair bartending, advanced level.
» The 1 day bar support staff training.

Serving:
» The 1 day cocktail waiter/ waitress class.
» The 3 day food and beverage waiter/ waitress class.

Promoting:
» The 1 day brand awareness/promotion class.

Our 1 day bartending crash course covers what is required to be a speed service bartender. In 3 hours we cover the essentials of bartending and incorporate a bit of ‘flair’ into the mix to produce stylish speed service bartenders.

The 1 day course covers:
» Introductions to: glassware, equipment and the bar area.
» Free pouring and other pouring methods.
» Client relations / V.I.P service.
» Responsible alcohol service.
» Remembering orders.
» Bartenders opening, running and closing duty’s.

Our 5 day bartending programme is a comprehensive bartender course. It focuses on all the required principles of bartending to turn anyone into a stylish, sophisticated cocktail bartender. Our interactive method of teaching requires the participation of each individual in the class to ensure all trainees receive a complete understanding of the fundamentals of bartending.

The 5 day course covers:
» The Fundamentals to: glassware, equipment and the bar area.
» Free pouring and other pouring methods (increasing speed of service)
» The cocktail overview – The making processes, the history of cocktails, the various types and an understanding of mixology.
» Bartenders opening, running and closing duties.
» Drink preparation and garnishing.
» Client relations
» The V.I.P service.
» Responsible alcohol service.
» Remembering orders.
» Product knowledge on your preferred brands.
» Basic working flair.

(We offer monthly updates on this programme to assure your staff stay on top of their game)

Other Services by Flair:

Executive Mobile Bar Service

Drink Concepts

Staffing with Flair

Illusions with Flair

Consulting with Flair

Flairs Extra Services

Flair Mini Gallery

View Entire Gallery »

Flair Newsletter Signup:

Birthday:

select

Signing you up...

» 4 BMW dealerships - X1 Launch
» New Executive Bars are released
» Avocado – Keep an eye out for the next issue
» Flair staff at Paul Okenfold concert
» Flairtenders training
» Chef-At-Home – fully trained chef cooking in your home
» Food with Flair is reaching new heights

Bengali-Style Vegetable Curry Wraps

Serves 4 Ingredients: Wholemeal Brown Chapatti bread: - 500g (2 cups) Wholemeal Flour - 1 tsp salt - 5 tsp olive oil - 45 ml water Chunky Spinach paste: - 225 g baby spinach - 45 g Coriander leaves - 6 large garlic cloves - 1 bulb of ginger - 6 Tbsp roasted nuts of your choice - 3 Tbsp lemon juice to taste - 1 Tbsp olive oil - 2-3 green chillies - Salt and pepper to taste Bengali style aubergines and mushrooms: - 400 g Aubergines thinly sliced - Pinch Turmeric - ½ tsp red chilli powder - 2 Tbsp olive oil - Salt to taste - 120g thinly sliced mushrooms Red Pepper Humus: - 1 can Chickpeas rinsed - 1 Can Char grilled peppers or two fresh peppers grilled and skins peeled off - 1 tsp Paprika - 1 tsp lime juice - 150g low fat cream cheese - 2 tsp crushed garlic Method: 1) Place the sliced aubergines, mushrooms, turmeric, red chilli powder, olive oil and salt in a bowl, and gently mix well 2) Place on a lightly greased/sprayed baking pan and grill at 180 ‘ c for 5 min on each side or till crispy and golden brown 3) In the meanwhile, to make the paste, add the spinach, coriander, garlic, lemon juice, and chillies into a blender, and blend for a few seconds giving a chunky texture 4) Place olive oil, spinach and nuts into a pan and fry on a moderate to high heat for 2-3 min, and add salt and pepper to taste 5) For the Humus, add chickpeas, peppers, cream cheese and rest of ingredients into a blender and blend well for a smooth texture 6) To make the bread, sieve the flour and salt into a bowl, make a well in the middle and add the water and olive oil gradually and mix till a soft dough forms 7) Roll out the dough into four pizza like portions until the dough is 2-3mm thin 8) Place a portion onto a lightly oiled pan and fry for 30 seconds on each side or until golden brown 9) To assemble the wrap, portion the aubergines, mushrooms and spinach paste into four, and place in the middle of each wrap, roll the wrap tightly folding each open side 10) Slice the wrap in half diagonally and serve on a plate with Asian greens and some of the red pepper humus

Send this to a friend!

Chilli Mojito

How to prepare: Take 8 fresh mint leaves, and 1/4 of red chilli (no pips) with 2 lime wedges and add 12,5ml of Flairs sweet cane syrup (Substitute = 2 tablespoons of sugar) muddle lightly to extract the juices and flavours. Add 37.5 ml (1.5shots) of white rum. Add crushed ice and top up with lemonade. Add fresh whole chilli for garnish.

Send this to a friend!