Carlos Batista; the author, has been in the hospitality industry for over 20 years; starting as a dishwasher at 15 years old working his way up through the “ranks” of Food & Beverage. Holding positions from Valet to Waiter, to Restaurant, Banquet and Bar management, all the way to senior level Beverage management at a 5 Star, 5 Diamond hotel, gaining a unique insight to the industry. He’s also achieved additional training and certifications from: The Court of Master Sommeliers, Society of Wine Educators, (as a Certified Specialist of Spirits) and Mixology certification from BARSmarts, separating himself as a knowledgeable specialist on the subjects of bar & restaurant service and alcohol knowledge.
The eternal trainer, he looks for his subjects to be informative for those in the service industry and for those who just want to know more about proper service or their favorite spirit, beer, wine or sake of choice. While there are thousands of sources of information on all these subjects, he hopes to convey a clear and full understanding of each subject all, in one place.For these reasons, he recently created foodandbevuniversity.com. Service training and detailed product knowledge all in an easy to digest format. Designed for hospitality professionals or those who simply want to know detailed beverage information, proper service techniques and food & beverage pairings. Please visit foodandbevuniversity.com for more information on a multitude of subjects in the hospitality industry
Where to find Carlos Batista online
Cordials & Liqueurs: Guidance in Mixology
Cordials & Liqueurs are an essential part of every bartender’s repertoire of knowledge. These “secondary” flavoring agents, (that often go un-noticed), are integral for cocktail creation.This book gives the standards of Cordials and Liqueurs, accompanied by their history, production methods, variances of the product, definitions and flavor profiles. Know what that liqueur is for & how best to use!
Sake: Guidance in Mixology, Pairing & Enjoying Life’s Finer Things
This book gives the standards of Sake, accompanied by its history, production methods, variances of the product, definitions, flavor & aroma profiles and how to pair different styles of Sake with various cuisines. Product knowledge is essential for bar and service staff to master their craft. However, keep in mind this is not a recipe book or bartender “how to”. Its foundation for proper service.
Whiskey, Cognac & Cigars: Guidance in Mixology, Pairing & Enjoying Life's Finer Things
This book gives the standards of Scotch, Irish, American, and Canadian Whiskies, Brandy [Cognac] & Cigars, accompanied by their history, production methods, variances of the product, definitions, flavor profiles and how to pair them with various foods or other spirits. Mixologists & Bartenders are not born, they’re made. This book tells you how.
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