When 18-year-old Charlie Jenkins applied for a job at the local pub in Matamata, he didn’t realise he was taking the first step in creating a lifelong career.
Now the Food and Beverage Manager at QT Wellington, Jenkins knows the industry inside and out. He spent three years bartending in nightclubs across Europe before settling back home in New Zealand and eventually taking on his current role.
Jenkins originally focused on the culinary side of the hospitality industry, however a cocktail competition that required a combination of culinary and mixology skills reshaped his understanding of what went on behind a bar and led to Jenkins developing a passion for mixology.
Dragon Ball
Despite years of experimenting with unique ingredients and complicated recipes, Jenkins' favourite cocktail to make remains the classic Espresso Martini. He credits his enjoyment of making it to the satisfaction that comes from having the perfect gradient and silky foam when made well.
In Jenkins experience, the perfect drink needs to cater to all five senses, sight, sound, smell, taste and touch, whilst bringing the drinker a touch of nostalgia. Jenkins applies this knowledge when making customers individual drinks, specific to their personal taste.
“If the customer is unsure of what they want, I'll ask them what flavours they're in the mood for, and I'll create a drink to match,” explained Jenkins.
Over the course of his career, Jenkins has seen many changes in drinking trends, including the increase in patrons searching for low or non-alcoholic options. Jenkins is a fan of the popularisation of non-alcoholic spirits and the opportunity it gives bartenders to create both original and unique alcohol free cocktails.
Another industry trend Jenkins can get behind is the increase of New Zealand made products on the market. His current favourite is the Jumping Goat Coffee Infused Whisky Liqueur, though he’s impressed with the gin scene and the never ending range of new flavours that seem to be emerging.
“It's hard to keep up, there are so many great New Zealand products on the market. It's great to be able to produce cocktails using spirits made in this country, something that would have been impossible when I started my career.”
Charlie Jenkins
For anyone looking to step into the hospitality industry, Jenkins believes now is the perfect time.
“There are good hours available, and the pay is better than ever. Due to the lack of experience in the industry currently, venues are more likely to invest time and training into their staff. If you're not receiving this, then you're not in the right place. So, take a look around and find a place where you are valued.”
