All of the seminars taking place at TOCC 2024.
Body-ody-ody: A Look Into Real Body Inclusion Behind and Beyond the Bar presented by Kapri Robinson, Michael “Daddy Long Legz” George and Erica Christian
In an era where diversity and inclusivity are at the forefront of societal conversations, the bar industry stands as a unique and often overlooked space when it comes to body inclusivity. This panel discussion aims to shed light on the challenges faced by individuals with diverse body types within the bar community and explore tangible solutions for a more inclusive future.
The bar space has been famously known to cater to a certain body type. People receive jobs or get rejected because of their body type. Establishments make their seats and tables smaller to fit in the max amount of people in one room. Bars are constructed with beauty in mind but not body functionality. The panel will use personal experiences to paint the pictures of lack of body inclusivity in bar spaces. We will also pull experience from our peers with different body types and needs to show that this issue isn’t just about big vs skinny, but that it is much more intersectional than that. We will show that body inclusivity covers not only the employees of the establishments , or the bartenders hired for different gigs, but the unconscious biases towards bodies can also affect the guests of the establishments as well. We hope to not only highlight our short comings as a bar community but to provide tangible solutions to make more spaces inclusive to all bodies. From hiring practices, bar build outs to guest seating and party layouts. This panel also will cover how social media can be a model for change in terms of body inclusivity in the bar environment. We will raise awareness: Share personal experiences and anecdotes to illustrate the prevalent lack of body inclusivity in bar spaces. Dive into intersectionality: Explore the intersectional nature of body inclusivity, moving beyond the simplistic narrative of big vs. skinny. This will give the audience a bigger view of the topic. which in turn will allow them to administer more inclusivity in different spaces. Discuss the impact on everyone: Discuss how biases towards body types affect not only bar employees but also impact the overall experience for guests. We will give examples on bar builds and floor plans that are great examples of a space with body inclusivity in mind We will propose actionable solutions for creating more inclusive bar environments, covering aspects such as hiring practices, bar design, and guest interactions. Social Media as a Catalyst: Examine the role of social media in promoting body inclusivity and how it can be leveraged as a model for change in the bar industry. We will show examples of what can be done on social media pages to be more body inclusive to your following.
Politics on Tap presented by Calliope Draper and Kate Chernoff
Hospitality is an inherently political and radical act, especially in a world which is becoming more and more inhospitable. Yet many people don’t understand the power and opportunities we have to produce tangible community based cultural change through our role in the industry. This seminar provides an opportunity to discuss the ways in which we have initiated social change through our roles behind the bar and the responsibilities we have to our communities. This session will primarily operate through the contexts of queerness/transness as well as sexual violence, however the lessons and skills taken away from this are not limited to those contexts.
Drawing from personal stories, queer theory, feminist theory, and philosophies of hospitality, this session discusses the ways we can create intentional, supportive and hospitable environments, how we can overturn barriers we may unintentionally create, and how we can move beyond creating safe spaces and towards creating actively welcoming spaces. This session strives to recontextualize our roles in the hospitality industry into roles of activism, justice, and advocacy through candid discussions about the ways in which we engage with the industry, as professionals or as guests. In the face of rising hostility towards many groups in our communities it is important that as hospitality professionals we understand what we can do to build inclusive and welcoming places.
Building on the principles of human rights scholar Hannah Arendt, and sociologist Ray Oldenburg, we believe that community and society is built on the mutual recognition of humanity. However in an age of polarization, dehumanization, and detachment, that mutual recognition is being lost. As hospitality professionals we have a unique opportunity to create spaces which actively shape who is seen as a welcome part of the communities in our cities and styles of service. We must also be able to recognize that an increase in the presence of various equity seeking groups is not enough, there must also be active work to challenge and dismantle the systems which make our spaces hostile and prevent their engagement in the first place.
Upon leaving this session, attendees will have developed a better understanding of the structural barriers to engagement with our industry, the dangers of leaving this work exclusively to equity seeking groups, the importance of visibility, and the difference between a safe and an actively welcoming space. Attendees should feel empowered to engage in informed discussions about inclusive hospitality strategies, produce change in their own communities, and challenge inequitable systems which they notice. As we all know, with great power comes great responsibility. With this session we want attendees to leave empowered with the knowledge of our ability to create change, and with a fulsome understanding of our responsibility to push for that change.
This session will feature various qualitative experiences from individuals navigating our industry through various embodied experiences, a fulsome theoretical and philosophical discussion about the role of hospitality itself, and concrete actions which individuals are able to take within the same day of this seminar to build a more equitable space. Attendees will also leave with a wealth of resources for further research, and should feel empowered to recontextualize their own experiences within the theoretical frameworks provided. Finally this session aims to build an ongoing community of practice for professions engaging in the political work of hospitality in order to share and develop resources in perpetuity.
Ice Carving in Fast-Paced Venues presented by Emilie Loiselle
Thinking about using clear ice in your venue? Exploring ice carving techniques as a bartender?
This seminar will present some of the ins and outs of carving clear ice for service in a fast-paced venue. Drawing from experience in both Montreal and London, Emilie Loiselle will share her views, the ups and downs and how to assess if this is suitable or desirable for your venue.
Followed by a practical demonstration of some key techniques, safety tricks and offer advice for managing “à la minute” ice carving in a busy setting. Using a 3 spike ice pick, cut down from a full block to showcase the final products in different types of glassware.
Canadian Whisky: Explored, Explained, Exposed, Exalted! presented by Davin deKergommeaux
Handles, mickeys, shots, or drams, no matter what its measure, Canadian whisky is a liquid history of our country. This remarkably Canadian adventure is populated by the oddest characters, most dedicated craftspeople and more than a few con artists – a tale replete with incest, intrigue, adultery, murder, family rivalries, failed dynasties and one phenomenally successful one. The story brims with innovation and brands that still set the pace for whisky and brown spirits globally. Recent research has unearthed new insights, new voices, new distillers, and over a dozen forgotten but significant historical distilleries. With its whisky now in connoisseurs’ glasses worldwide, Canada is poised to reprise the 1950s and 60s Golden Age of Canadian Whisky. But, there’s a caution.
Concoctions & Corporate: Bridging the Gap Between Single-Unit and Multi-Unit Success presented by Chantelle Gabino
This seminar explores the intricacies and key differences of transitioning from building boutique single-unit beverage programs to multi-unit franchises. Delve into the processes, challenges, nuances and differences in scaling beverage programs from just a few locations, to those meant for a larger national scale. This session will cover essential topics such as understanding demographics and audience preferences, leveraging data-driven metrics and insights, keys to fostering creative yet strategic partnerships and programs, and insights on the key differences in building beverage menus for national roll-outs at the corporate level.
Public Speaking for the Working Bartender presented by Christina Veira and Kate Boushel
Bartending has always been a profession that has incorporated a level of comfort with the spoken word as well as a bit of performance. After the first few months, the average bartender is well at ease with guests, spinning stories and portraying information. But, for many, this same skill starts to falter when taken away from their normal service behind the bar. It could be during a competition, a job interview, a performance evaluation, seminar presentation or a brand pitch…many of the most captivating of bartenders find those same presentation skills to be elusive when they step from behind the bar.
In this seminar, Kate and Christina will pull from our past careers/lives – as a PR professional and competitive public speaker/debater respectively – as well as our current roles as active hosts and educators in hospitality. The goal will be for anyone at any phase of their bartending career to leave with tangible, practical tips for clear/effective communication with a heightened sense of confidence. We will also incorporate a run down of helpful necessary terminology (for business meetings and how to use it) , specifically as it applies to hospitality. The focus of this seminar will be on in-person presentations but we will also touch on tips for virtual settings such as job interviews. This will not be a seminar around social media or personal branding.
SPIRIT-SPONSORED SEMINARS
The Story of Liqueurs presented by St~Germain with Tess Anne Sawyer
Liqueurs allow us to explore a wide range of ingredients, flavours, traditions, and stories. In this seminar, St~Germain ambassador Tess Sawyer will guide you through an immersive journey of the fascinating history of liqueurs; the impact this category has had on the modern cocktail world; and the cultural shifts that inspired the creation of our liquid.
In this 60-minute session, you’ll learn what makes a liqueur and the multiple processes in which they are made. We’ll start with the early liqueurs, which were formulated by herbal alchemists in late Medieval Europe and trace them all the way to the development of the current cocktail renaissance.
Nature and Nurture. Tips for Embracing Foraging and Fermentation for Wildly Sustainable Signature Cocktails presented by Deanston Whisky with Eleni Bock and Kyle McHugh
Eleni Bock forages and puts sustainability at the forefront of her career. She roots out invasive species, marrying her science background with her passion and learned skills in fermentation. The art is in her ability to apply them to craft “creative and unique flavour profiles” and head-turning libations.
Her experimental approach to sustainable cocktails has their roots in foraging in northern Ontario. It’s taken her on a path to elevating cocktails that incorporate wild plants and their byproducts and led her to become the winning Deanston Change maker, one of 5 who are recognized for their efforts to be a positive contributor to the hospitality industry and Canada’s bartending community. She also was part of the team at the helm of helping Ration Food Labs earn a Michelin Recommend (2022) for its overall approach to sustainability critical to the future of the industry with rapidly changing consumer behaviour at the forefront of driving change. This seminar is a must attend for those interested in driving on-premises environmental, social and governance (ESG) credentials and sustainable hand-crafted cocktails. It has been structured in keeping with the goal of knowledge-sharing while supporting all attendees’ unique passions and skills in creating unforgettable sustainably focused drinks. It will cover practical tips for a ‘how to’ approach to foraging and zero-waste, sustainable harvesting, and fermentation and the creative process exploring innovative infusions.
Attendees from big cities to small towns with various micro-climates will take away practical ideas while deepening their knowledge in the fundamentals of foraging and fermentation, with inspiration for the senses, considering tinctures and garnishes along with the investments and practical considerations for success. The history of foraging, from being utilized to bring in nourishment, will be explored and its evolution from a niche practice that danced on the line between saving some money and eating organically to present-day guidelines and foraging dogma. Personal safety, environmental respect, and key considerations from getting set up to making it sustainable will be explored: The How’s: Are you in the right place? Is it the right time of year? Do you have the right plant? Are you taking too much? How can you preserve what you have taken if you do not use it all? Terroir and climate and understanding the invasive and indigenous flora to unite, knowing where and when you can forage, with success and safety in mind. The Dos and Don’ts: Timing is everything. Seasonality and its role in bringing out and preserving optimal flavors, understanding that not every ingredient works with any preservation technique, including for garnishes. Practical and real-word examples will include Eleni’s use of pilot grape tendrils from their previous season to garnish her winning changemaker cocktail will also be shared. The Why’s: From the cost-benefit considerations from overall shopping expenses to zero waste to the initial set-up costs and materials you will want to have on your plan to the vital importance between the way you set up your kitchen and bar relative to each other considering food safety, storage and by products.
Brought to TOCC by Deanston (2023 Gold International Spirits Challenge and 2022 Winner World Whiskies Award), the Seminar will also include information shared by Brand Ambassador, Kyle McHugh on the distillery’s commitment to sustainability, including its practice to use only local barley in its Highland single malt scotch whisky, partnerships with local farmers, and its century old sustainable roots situated on the river Teith. Today, Deanston is 100% hydro-powered with much of the excess energy producing power for the national grid. Besides information on Deanston’s Signature Highlands Scotch Characteristics, its craftsmanship, attendees will also learn more about Deanston’s history of entrepreneurialism, its change making female Master Distiller and a new search for a second round of change makers behind Canadian bars championing a range of causes from Diversity and Inclusion, Mental Health, Mentorship and Bartender Safety, as part of the 2024 Cut from A Different Tartan campaign new search.
Tarsier and the forgotten Filipino influence on cocktails and spirits presented by Sherwin Acebuche
The seminar idea is to share, through a series of gin tastings and discussion with Sherwin, the long history of the contribution of Filipinos to the evolution and innovation of spirits and cocktail culture, from the distillation of Mezcal in the 1600s via the Trans Pacific slave trade, to the success of Tiki culture at The Beachcomber in LA in the 1930s. We want to celebrate Southeast Asian flavours, toast to the multicultural spirit and Filipino community of Toronto, and share how Tarsier is creating and showcasing authentic Asian flavours for mixologists and enthusiasts around the world.
Tarsier is a brand rooted in Southeast Asia and headquartered in Manchester UK, with a Filipino co-founder (Sherwin Acebuche), and a range of beautiful and on-trend Asian flavour combinations. The company is named for the Philippine tarsier, one of the world’s smallest primates, characterized by its small stature and big eyes. The Philippine tarsier perfectly embodies the company’s vision – small batch spirits with big flavour and personality. Tarsier’s mission is to raise awareness for these amazing creatures and help to protect them – 10% of their profits go to conservation efforts in Southeast Asia.
The Rise of No & Low Cocktails presented by Fever-Tree with Beth Havers and Alexis Green
In a world more focused on health, wellness, and better-for-you lifestyle choices, the trend towards low-ABV and non-alcoholic cocktails has rocketed to the forefront of conversations within the hospitality community and the public alike.
This seminar will focus on understanding these trends, the value of quality no/low options vs. “mocktails,” the importance of best-in-class ingredients, how to maintain balance and mouthfeel, and the advantages for bars/restaurants. It will also include a mini mixology class to test examples during the session.
The event will be hosted by the renowned Beth Havers. She brings over two decades of experience in the hospitality community as a brand ambassador, captivating audiences through traditional and social media, immersive masterclasses, and engaging trade shows. With her knack for curating unforgettable experiences, she has orchestrated remarkable events tailored for media professionals and enthusiastic consumers.
Joining her will be special guest Alexis Green, Canadian Marketing Manager for Fever-Tree, who, over the past two decades, has honed her knowledge as a polymath working as a mixologist, event coordinator, restaurant manager, and salesperson for two major spirit houses, as well as a brand ambassador/spokesperson in the hospitality industry.
Making the Pieces Fit: Building the Best Bar Teams presented by Patron with LP O’Brien, Laura Louise Green and Marty Pineault
A seminar dedicated to exploring the art of building a strong and cohesive bar team. The success of any bar hinges not only on the quality of its drinks but also on the synergy, well-being and professionalism of its team members. Join us as we delve into strategies, best practices, and insights to help you craft and retain the perfect bar team for success.
A World of Wood: The Movement and Use of Oak in Spirits presented by Angel’s Envy Bourbon with Lucas Twyman and Ashley Erwin
When we look at the enormous variety of spirits used in our bars, it’s easy to overlook the impact of the humble oak cask. Oak shapes and structures the entire spirit world, from the French brandies initially influenced by the wood holding them to a seemingly simple 1935 regulation that ended up heavily influencing the wine and spirits world (as well as defining American spirits). In this talk we will briefly cover the different varietals of oak and their historic impact, some of the regulations that defined the use of oak containers, and take a peek into the impact of the volatile compounds contained in oak on spirits.
In this seminar, we will also discuss the re-use of oak and how it can affect flavor, both in initial aging and in secondary finishing. This is not limited to the world of grain whiskeys – tequila, rum, beer, wine, and other spirits often are influenced by used casks. Finally, we will look at the world of finished spirits, and talk about which volatile compounds originally from the wood are lost, and what is added during the process, while trying spirits aged in used American spirit casks and American spirits finished in casks used for other spirits and fortified wines.