Sung Min Park

Bar codex Sung Min Park

When I was a high school student, I used to work at café as a part-timer, and I started making some very simple cocktails. That’s when I decided to begin my career as a bartender.
I’m a true whisky lover! So much so that I was inspired to open a bar that concentrates on whisky and whisky-based cocktails.
First of all, the bar must be clean inside, as well as the bartenders. Also, good hospitality and professionalism are also essential in making the visitors come back again and again. 
I believe competitions help with professional growth. Sometimes, you get nervous, too. However, nervousness makes a bartender into a better professional. 
Opening your own bar is the biggest challenge that a bartender can experience.
Honestly, I’ve never worked in Europe.
Asians especially appreciate delicate flavors. In Asian, every country has their own traditional flavors so bartenders naturally blend those flavors into the drinks.
I want to be unique. There are many bartenders around the world with various talents that I would like to learn from, but I don’t want to become just like them.
In order to create a new drink, first of all, you need experience. Secondly, you need to travel. Finally, you need to meet new people.
If I were to write a bartender’s code of conduct, rule number one would be: keep everything clean!
Getting too nervous is the biggest mistake a novice bartender can make – getting too nervous leads to a whole host of others.
I’m sure that in 20 years’ time, I’m pretty sure that I will continue to work as a bartender. Maybe opening one or two more bars. 
Without a doubt – a bartender should always keep learning. I believe 5% of bartending comes from skills and 5% experience. The other 90% comes from knowledge.