International Bartenders’ Association’s Training Centre, representing the highest level of education in IBA, was once again arranged in the Czech Republic, in the world famous spa town of Karlovy Vary, from March 28 to April 8, 2004.

The spectacular surroundings for the course were provided, as in the years before, by the Grandhotel Pupp and the five-star quality of the hotel gave no reason for complaints. Twelve bartenders from around the world had found their way to Karlovy Vary and the following countries were represented: Czech Republic (1), Greece (2), Ireland (1), Italy (3), Mexico (1), Russia (1), Slovakia (2) and Finland by yours truly.



The training begun the next morning after our arrival at 9am when excess self-confidence was shaken off with a level test of thirty questions, by which the students were divided into four teams and the leading students of the teams were selected, according to their success in the test. Each team had at least two days of acting as a duty team. The duty team’s tasks included brewing and serving coffee, keeping the classroom clean, preparing and serving a welcoming cocktail for the arriving guests of the course and keeping the whole group in schedule. The managing of these tasks was naturally a part of the grading criteria.

The actual training consisted mainly of the supporters’ presentations that did include quite an amount of information. A big pile of knowledge, that can’t be found in any books, was to be gathered of the best-known alcohol companies of the world, along with their products. Presentations from the following companies were heard: The Absolut Company, Lucas Bols, Campari Bitter, CLS Rémy Cointreau, DeKuyper Royal Distillery, Drambuie, Finlandia Vodka Worldwide, Fratelli Branca, Georges Monin, Hennessy Cognac, Marie Brizard et Roger, Marnier Lapostolle, Moscow Kin (Russian Matrioshka Vodka).

We also made visits to the factories of Becherovka, Pilsner Urquell and Mattoni. In addition to the supporters’ presentations we were given lectures of the strategy and planning of a company as well as the marketing and public relations in business. The rest was basically self-education that was monitored by a vast amount of “homework”. The time reserved for the homework were the hours after dinner, which usually ended at 10 or even 11pm. Hence the studying was quite intense and the schedule often had to be stretched from 9am until 2-3am.

The last project was a tough one, requiring all the skills and knowledge learned on the course, namely a business plan of a bar with which we should be able to go to the bank to beg for some financing. Everyone who has ever been involved in establishing a restaurant must know how it feels and what the outcome is when you have practically two nights to complete such a task!

When I returned home from the course I was probably more exhausted than I have ever been before in my life, but if given the chance, I would take the tour again. The meeting of all the people around the world by itself is already an experience worth reaching for.

Yours truly,
Mikael Karttunen
Torni American Bar
Finland
    

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