Public vs the private persona, physical and mental health, and No-Low: The challenges faced & how our industry is striving to get a better balance.
The hospitality industry can be demanding and stressful. Long hours, late nights, and constant interaction with guests can take a toll on both the physical and mental health. Behind the mask on stage and shiny Instagram, there can be struggles, sometimes leading to change of career to worst scenario. But it doesn't have to be that way. By understanding the unique challenges of the job and taking steps to prioritize healthcare, hospitality professionals can maintain a better work-life balance and perform their best. In this issue we'll cover the public figure vs the private one, the di iculties encountered and how our industry is striving to get a better balance, alongside an exploration of the No/Low and functional ingredients trend.
Originally from Mexico but has been in France for his entire adult life. Jesus began his exploration in cocktail creation when he started working at Candelaria in Paris (#76 on the 50 Best Bars list 2022). He loved the creative process behind drink making and how similar it was to pastry and baking…his therapy. Being front of house at Candelaria opened many doors. Jesus then started working in Paris as a Brand Ambassador for The London Essence Company in 2018, to become European Head of Advocacy in 2022. Beyond his being an advocate of our industry, Jesus is also commending self-care in hospitality, inspiring others to follow his journey and his path to find a balance.
Is there a di erence between who you are on stage and who you feel you really are?
There’s not one di erence - there are many, but without going too deep, I’d say we all portray di erent versions of ourselves all the time. The London Essence Head of Advocacy is not an alter ego, it is me, I am him. He is, however, only light, positivity, my good side, what I not only, choose to show other people, but what I enhance in order to make it spectacular. We humans, are not always light. There are dark moments, there are flaws, and cracks that make us all unique and beautiful and some things are only for me or my closest people to experience.
I love that di erence. I couldn’t live my best life or carry on without both ‘Jesuses’ but it is a challenge. As I said Jesus is human and doesn’t always have the best days, but Mr. London Essence always does. It takes twice the amount of energy to summon him when I’m low, but the advantage is that he always manages to cheer me up! It was a rocky path to climb. I had to learn to love each part of me, all the di erent roles I play in my life.
Exercise. I can’t stress it enough, but not only for obvious physical reasons. If there is one thing that keeps me grounded, focused, and as stress-free as possible is having the gift of an hour to myself, with my headphones, not thinking. Wherever I am, the first thing I do is find a gym close by to have this ME time. You mentioned the real me:
this is it, just me with myself. I need it to function, to enjoy the rest of the day, my work, and every single other activity in the day. I also have my coach Rebeca who is in charge of my nutrition. She completely understands my lifestyle! I watch what I eat but in a very relaxed way, I have an ideal “plate bluesheet” that I can adapt to every meal.
What are the steps helping you to bring them together and find the balance?
As I said, these di erences are all part of who I am, and accepting that they are both me helps me bring them together. People often don’t realise how hard it is to pretend that everything is fine when they're going through a hard time Before becoming who I am professionally I had a hard time accepting every part of me. Accepting and coping with every phase of my life. Not only are hospitality jobs stressful but if life outside our work’s doors is di icult too, it’s hard to smile and look after people and keep your head up. I used to try and hide what was wrong and drank to cope because I thought I’d only be able to have that balance if I was somehow under « anaesthetic ». The problem with excessive consumption of all sorts in this industry is that we often normalise it and see it as « just another night out » if we see someone having a little too much. We never interpret it as that person being in pain or trying to cope. To find that balance I knew that what was right for me was decreasing until I just stopped.
One of the many incredibly valuable lessons I took from a previous relationship that helps me balance all these di erent facets is to always ask myself: what would the real me do? what does the core me want? because that way I know that if I’m being honest right at the core then I’ll be honest as both Jesus and the Ambassador and if I’m good, the rest is good.
What would define as the 'traps' of working in the industry that leads to an unhealthy way of living?
There are so many! But I think the worst thing for me was unhealthy and excessive alcohol consumption. This is what we work with, our literal work tool and we are also constantly searching for inspiration from others, going to support each other by drinking each other’s delicious creations. We also tend to let o steam at the end of a big shift by rewarding ourselves with alcohol. It’s a never-ending cycle because we create that psychological link: we associate alcohol with stress relief. Our world revolves around it. After lockdown, having stayed sober for it’s entirety, my body just started resenting it so much and the hangovers got incredibly intense. I needed to remove alcohol almost entirely from my life to stay sharper. I ADORE flavour, in food and in drinks and I have to try cocktails a lot, but my little secret is this: trying doesn't mean finishing, and we can try with our nose and palate. We don't always have to swallow to have all the flavours and we most certainly don’t need to finish the drink!
Do you manage to have a social life outside of the industry?
I have learned to manage it a lot more. I think because I have been in this industry for many years, a lot of my closest friends are industry professionals but we tend to get together and do things not necessarily related. It’s food and beverage so we have to eat and drink but we have home-cooked meals. I am incredibly lucky to have some friends that cook extremely well though, I know! When I’m not working I try and stay away from bars and restaurants and do things unrelated, so if you’re taking me on a date, it’ll have to be the cinema or theatre . Take me to see Beyoncé.
With your experience, what actions do you take to preserve yourself?
I tend to stay in a lot more and enjoy my own company. My job is literally to go out and socialise. Some hospo people are like my family and I love it so much, but I tend to stay by myself to balance it out . Alone is such a villainised adjective but because most of us are uncomfortable being left to our own thoughts. Lockdown helped me learn to enjoy and cherish being by myself. Alone is beautiful too! I try to be alone fifty percent of my time and then surrounded by gorgeous people the other half!
Do you think there’s a need for partners to support more the industry, through programs, education, and resources?
We need to start focusing on other things that are equally important for us to function in our job without it being work-related. I think anything that is not hospitality- related but more well-being-related within our group would be great, for example, all getting together for sports or other activities. To form friendships outside of drinking. Something that is crucial for us to perform well is to be well inside and out, brain, you know, (the most important part of our body), included. Psychological counseling would be something incredible as well.
NO JOB,
CAREER NO PASSION CAN BE CARRIED OUT WELL IF WE ARE UNWELL”
Jesus Ortega Neri
What are tips and advice to the community and newcomers on how to maintain their well-being and work-life balance?
I think hospitality people need to take extra care of themselves because, to some extent, taking care of others, is OUR JOB. We ourselves need to master taking care! You cannot put someone’s oxygen mask before yours to save them, you can’t teach someone to drive a car if you don’t know how to do it yourself. It sounds like so « self-help » book but you need to be kind to yourself. Yes, go out, yes enjoy every second as time is precious but you only get one body, one vessel that will carry you for §the rest of your life, and one beautiful soul you’ll hang out with every second of it. Nurture them, listen to your body. PUT. YOURSELF.
FIRST. ALWAYS. No job, no CAREER no passion can be carried out well if we are unwell. This also means listening to your body. Moderation is key: if you’re 'dying' after a night out this probably means 'don’t go die' again tonight. And something that my therapist taught me as well is that if you are going to go wild, make sure you always know the di erence between doing it for fun and doing it for avoidance.
Beyond physical health, consumers' desire for optimal cognitive functioning is expected to change how food and drinks are consumed in the future. 37% of consumers currently use food as a functional tool to achieve their mental health objectives, according to Tastewise's Food for Function report, illustrating the demand for foods and beverages that enhance the mood, sustain energy, and reduce stress.
Since the pandemic, people are embracing new dietary approaches to address wellness issues like sleep, anxiety, and mental focus, marking a new phase for functional foods. By 2025, nutrients
Fill a bag with one litre of coconut water and 250ml of Datu puti vinegar.
Seal the bag with the least amount of air remaining and refrigerate for 8 hours (or longer, up to 24 hours, to get a stronger flavour).
Cut 50g fresh turmeric 40g lemongrass into small pieces and put them in a sous-vide bag.
Strain through a co ee filter.
Fill a highball with Ice.
20ml Roku Gin
60ml Coconut Cordial
30ml Manila Mango Juice
5ml Pandan Syrup
Stir to mix well.
Top with London Essence Co. White Peach and Jasmine Soda
Coconut is rich in manganese, iron and antioxidants, and this delicious recipe I created is an incredibly powerful mood booster!
Tonic on Tap uses patented micro-dosing technology to gently infuse freshly distilled botanicals in to perfectly carbonated chilled tonic water at the point of serve, with a choice of 5 flavors.
Inspired by the 1920 Art deco era, Le Dash” dispenses the perfect amount of St-Germain to upgrade a glass of sparkling wine.
Set within a historic 17th-century Dutch House, Super Lyan is the 1st international venue of Mr. Lyan. Like its big sister, Super Lyan has taken the enticing flavor profiles of a selection of cocktails on the menu and reimagined them into no/low versions.
Nieuwezijds Voorburgwal 3, 1012 RC Amsterdam (@super.lyan)
De Japanner's concept is based on the Japanese izakaya: small pubs where workers relax after a long day at work before they commute home (often for hours). Making cocktails and food more approachable, De Japanner has a clear non-alcoholic cocktail selection, alongside some amazing low-alcoholic Japanese-style highballs.
@laurabradyy
After creating pop-ups for a year, the team of this highly anticipated opening (with a fashion background) incorporates their Indonesian roots into their delights. Products are sourced from the farm, specializing in free-range chicken. All of their cocktails have a non-alcoholic version.
Ruysdaelkade 251, 1072 AX Amsterdam (@kidamsterdam)
Keep an eye out for Fuku Ramen Amsterdam. Their pop-up events were sold out in the run-up to their opening. Their chef spent a long-time training in Japan, and their cocktail menu is going to be a stand-out venue in Amsterdam and definitely one to watch.
Ingogostraat 14A, 1092 HZ Amsterdam (@fuku_ramen_amsterdam)
Illustration credit @blueberrystikkie
Silverleaf’s drinks menu takes influence from ‘naturalism’. Each cocktail champions two or three core ingredients and the team used progressive processes to enhance flavor profiles and create in-house ingredients, which are clarified and pre-batched. Mostly low on abv, light and refreshing, with a great focus on delivering balanced flavors. It is definitely one of the best spots to enjoy cocktails at low abv.
Devonshire House, 3 Bishopsgate, London, EC2M 4JX (@silverleaf_bar)
Inspired by Tokyo nightlife, this cool tavern features Japanese bar snacks, cocktails & DJ nights. Their cocktail menu features a great selection of No-Low, alongside other tasty creations.
36 Charlotte Rd, London EC2A 3PG (@apothecaryeast)
Hidden oasis high above the fast-paced city in The Minories, East London. Unearth a rooftop bar inspired by East London’s textile industry and the local 17th-century French Huguenots’ silk woven floral patterns. This new rooftop bar is supervised by a former Senior bartender from NightJar: Serena Carrino.
11-15 Minories, London EC3N 1AX (@floratticarooftoplondon)
Located in the newly opened restaurant in Marylebone, Mayha, their 6-seater bar o ers a five-course omakase and cocktail pairing journey,
well as an a la carte menu option featuring our signature bar bites and bespoke drinks. 43 Chiltern St, London W1U 6LS (@mayhalondon)
as
This bar will leave you no other choice than to agree to let yourself be surprised by a creation from elsewhere. From low & no alcohol to floral inspirations, through mosaics of tastes to share (or not!) and shaken-up traditional cuisine.
Bar Voyage sits in “La Samaritaine“ in the center of Paris, where Mathias Giroud spearheaded the reopening last year. A figure of the French scene, Mathias is known for his creativity, especially with No-Low cocktails.
Close to the very e ervescent rue Oberkampf at the gates of the very famous Marais district, Bisou is a cocktail bar without a menu! Expect pink neon, a flowery atmosphere, and a crazy terrace, at Bisou. They won't give you a menu since they don't have one. They let you express yourself and share your wishes with them, and will create a cocktail tailored to your desires, tastes, and inspiration.
@christophedavoine
BA House of Suntory France
Christophe Davoine NEW IN TOWN
A year after opening his bar in London (A Bar with Shapes for a Name), Remy Savage is setting up his new venue in the French capital. Wishing to promote old spirits, it o ers a dozen references of absinthe to taste in a contemporary art setting. The bar has only 12 seats.
5 Rue des Haudriettes, 75003 Paris, France (@bar_nouveau_)
With mu led steps, discover REHAB, a unique and singular speakeasy hidden in the basements of Normandy. A place with an evocative name, imagined by the teams of the Machefert Group. REHAB was the first concept in France to promote and popularize CBD in the world of mixology. Both a Belle-Epoque style boudoir where one comes to seek intimacy, and an apothecary back room where the elixirs on o er promise you relaxation, disconnection, and osmosis...
Normandy Hotel 7, rue de l'échelle 75001 Paris (@normandyhotelparis)
In this issue, Roots is bringing you the calendar you need to save to perfect your GEMBA sessions, all the 2023 industry events and barshows in one place!
FEB
World Bartender Day - Worldwide
Check out The Blend channels to discover bartender stories from across the globe and go celebrate them in your favorite bar!
MAR 12
MAY 1-6
MAY 5-7
MAY 13
MAY 13-14
MAY 16-17
MAY 20
MAY 29-30
Bartender Choice Awards - Copenhagen
North America’s 50 Best Bars
Barra Mexico - San Miguel De Allende
World Cocktail Day - Worldwide
Tokyo Bar Show
Lisbon Barshow
World Whiskey day
Roma Bar Show - Roma
JUN 3-4
JUN 5-6
JUN 11
JUN 13-14
JUNE 19
Cocktail Spirits - Paris
BCB Sao Paulo
World Gin Day
Bar Covent Brooklyn
World Martini Day
JUL 3-4
JUL 23-29
JUL 23-28
SEP 9-13
SEP 15-17
OCT 9-11
OCT 12-22
OCT - 19
OCT - 21-23
Imbibe Live - London
Asia’s 50 Best Bars
Tales of the Cocktail - New Orleans
Imbibe Live - London
Asia’s 50 Best Bars
Bar Covent Berlin - Berlin
London Cocktail Week
International Gin & Tonic Day
Whisky Live - Paris Bar Covent Singapore
Athens Bar Show
Athens Rum & Whisky Festival
With freeze concentration, you can obtain 3 di erent ingredients from one product: syrup, juice, and fruit water, reduce your energy usage and have fresh fruit flavours instead of cooked notes from other methods, by simply freezing a juice and adopting a heads, hearts, and tails approach. The first part to melt will be very much like syrup, you are looking to use the middle part which is your concentrated juice, and the last part to melt will be water.
INGREDIENTS
50ml Maker’s Mark
40ml Freeze concentrated pineapple
40ml Coconut cream
10ml Lime juice
1 cup of ice
Tips:
Don’t discard the leftovers, the syrup and fruity water can be reused
Method: Mix with a blender
70% of consumers feel good when they successfully moderate
35% see moderation as socially acceptable
While a majority of consumers want to ‘moderate’ their alcohol consumption - across markets and across demand spaces - it’s hard to do so e ectively. Whereas 92% seek to moderate their drinking, only 48% see themselves as successful. They rely on compensating behaviors - having fewer drinks or drinking water - but don’t feel that they have the options they need to successfully moderate, fit in and feel good in the moment.
61% of consumers want better choices when it comes to non alcoholic drinks
58% switch between no/low and full-strenght drinks on the same occasion
45% say it’s possible to still have fun when moderating
WORK LIFE BALANCE & WELL-BEING
INDUSTRY INTERVIEW
FUNCTIONAL INGREDIENTS WHAT’S HOT GEMBA
INDUSTRY DATES COCKTAIL SERVES DATA
YOU HAVE BEEN SERVED BY: THE BLEND TEAM
