Rogerio Igarashi Vaz: "Sometimes, you can learn more in a bar than at school"

Marc Alvarez: You never feel the pleasure of working if you do not learn to count money

Atsushi Suzuki: I considered becoming a suchi chef, but eventually decided bartenders are cooler

Luca Cinalli presents 2018’s Mediterranean trends

Luca Cinalli: The perfect bar is a place where you can feel at home

Jesse Vida presents cocktail trends on rum 2018

Jesse Vida: If someone on my team isn’t motivated enough, that’s my problem, not theirs

Fabio la Pietra: At the end of the day, we’re just mixing alcohol, not searching for a cure for all illnesses

Karl Too & Shawn Chong: Passion usually determines dream

Jim Meehan: A cocktail menu should reflect and reinforce the concept of the bar

Jad Ballout: A successful cocktail menu needn't be extensive

Timo Janse: Guests’ tastes can only change if bartenders want them to

Shon Sule: Arguing with the bar’s owner is a bad idea

Sebastian Garcia: Bar success is in offering what others don’t

Lewis Jaffrey: Becoming a great bartender doesn't happen by accident

Josh Harris & Scott Baird: You should forget about sanctity when you open your own bar

Jad Ballout presents Beirut's cocktail trends 2017

Fabien Marcault: If a bar had a soul, it would probably go to heaven

Laurent Greco: How to get out of a creative crisis?

Marc Álvarez: How to prepare fruit chips