Bar Convent Brooklyn 2022 press release via RHC
Bar Convent Brooklyn, one of the leading international trade events for the bar and beverage industry, is excited to announce its educational programming and burgeoning schedule for the upcoming in-person show, which will be held on June 14 and 15 at Bar Convent Brooklyn’s new home Industry City in Brooklyn.
This year’s education program was collaboratively led by BCB’s new Head of Education, Lynnette Marrero, co-founder of Speed Rack and Beverage Consultant, who reviewed and curated the sessions alongside the trade show’s annual revolving education committee. This year the 2022 committee includes; Tiffanie Barriere, Consultant, The Drinking Coach; Alexis Brown, Founder of Causing A Stir; John deBary, Author & Founder of Proteau Zero-Proof Drinks; Chelsea Gregoire, Consultant, Drinkable Genius; Leslie Merinoff, Founder of Matchbook Distilling Co; Julia Momosé, Partner & Creative Director of Bar Kumiko; Alex Negranza, Bar Director of March Restaurant, Goodnight Hospitality; and Julie Reiner, Author, Co-Founder Social Hour Cocktails, and Co-Owner of Clover Club & Leyenda.
Bar Convent Brooklyn’s Head of Education, Lynnette Marrero, and co-founder of Speed Rack and Beverage Consultant shared, “I’m thrilled with how BCB Brooklyn has pivoted and developed learnings despite the insane challenges of the pandemic. Last year felt very organic and exciting, and I’m excited by how we’ve built on that for this year.”
Highlights from this year’s Bar Convent Brooklyn education program include:
Gucci, Dior, Daiquiri, Daisy: How Art & Design Influence Cocktail Trends and How To Use Its Principles To Make Stunning Cocktails – Presented by Kelsey Ramage (Owner and Operator of The Trash Collective)
A Farm To Glass Model – Putting Producers & Produce At The Centre of The Guest Experience – Presented by Alex Francis (Director of Bars, Bricklane SARL)
Do Androids Dream of Electric Menus? The Presence, Potential, and Pitfalls of the Digital Cocktail Menu – Presented by Amanda Elder (Creative Director, Education at Skurnik)
No More Shift ‘Drinks’, Now What? – Presented by Michael Toscano (Chef & Owner of Le Farfalle and da Toscano)
Make It, Break It, or Fake It: How and When to Use Homemade, Creative, or Analog Non-Alcoholic (NA) Bases in NA Cocktails – Presented by Derek Brown ( Director of Education at Spiritless, Author,)
“Every year, we strive to curate and bring the best educational resources to our community to grow themselves and progress in their profession, whether as a brand, a buyer, or a bartender. The education program is a cornerstone for BCB Brooklyn and can be a jumping point to kickstart ideas, trends, conversations, and friendships” Bar Convent Brooklyn, Event Director Jackie Williams.
Throughout the two-day event, attendees can take advantage of more than 40 sessions including a myriad of new taste forums, demonstrations, and panel discussions with leading industry experts. The Chilled 100 Spirits Awards Gala will take place on the first day of the Bar Convent Brooklyn where select members of the Chilled 100 Bartender Judging Committee will present winning recipients with their earned awards, medals, and emblems. BCB will be sharing other initiatives and activations that will take place during the trade show including their sustainability efforts to reduce the eco-impact of the event.
Those looking to attend can purchase tickets on the Bar Convent Brooklyn website and take advantage of the early-bird pricing ($48) available until May 8. Afterward, pre-purchased tickets online will be $65 per day, and upon availability, tickets at the door will be $80 per day. For more information about attending or exhibiting at Bar Convent Brooklyn, visit BarConventBrooklyn.com. For those who are unable to join in person or prefer to participate remotely, education from this year’s Main Stage will be available digitally via Bar Convent Brooklyn’s website after the event. To learn about sponsorship, partnership, and exhibition opportunities, contact Jackie Williams at Jacqueline.Williams@rxglobal.
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