GUEST EDITOR'S
Letter Let me begin by saying that I never thought I’d be running a sustainable bar program. Five years ago, I didn’t even know what it was, let alone how to go about it. But I guess you might say I was inspired to make a difference in our industry and create the waste-free bar where I work. When I started bartending, I was confident in my mixing style. Then I met our executive chef, who has a world of knowledge and skill, and he appreciated my quirky ways of building the most off-the-wall flavor combinations. I now know he is someone I needed to meet in life. Bit by bit, he made me realize there was more I could be learning about everyday ingredients and bar prep. So, I took a step back and began questioning ingredients. Could I use more of a particular fruit or vegetable and not throw away any of it? That was my focus. Simple, right? So simple, it changed my way of thinking. Take citrus. We juice it, then toss it. Now I save that citrus and boil it with different botanicals to create new flavor profiles. I started looking at foods and thinking, how can I pull the full flavor from this and use every part? Macerating fruit for syrups? Take the fruit after you pull out the flavor for your syrup, throw it in a dehydrator, and you may have that perfect garnish or blend it into a powder to dust glasses. Juicing ginger or turmeric? Save what’s left and use it to make turmeric honey or ginger oil. I’m proud that I have learned to look at what I’m using and how I’m using it in a whole new light, and that wouldn’t be the case if I hadn’t met someone who opened my eyes to a new way. Imagine if all of you met that one person who inspired you to make the same change. Some day.
ski Tara Jagodzin
Lead Bartender at Dragonfly & Freya, Detroit Tara Jagodzinski is currently the lead bartender at Dragonfly & Freya in Detroit. She is known for her use of Asian inspired flavors and creativity behind the bar. She is big in the bar competition scene. When she is not at work, she is a mother of five and a big advocate for the Chinese and Asian communities.
10
CHILLED MAGAZINE
