Requiring extensive knowledge in sake, Japanese whiskies, cocktails and customer satisfaction, it is my responsibility to ensure that every client that comes my way leaves happier than when they came. I enjoy providing detailed information for every product at my bar, including GI's for my sakes, as well as the deep histories and fascinating stories of the whiskies I pour. I manage several pairings, finding beverages that showcase our omakaze's first-class nigiri, as well as the presentation of their tasting qualities.

As a beer tour guide of several microbreweries, my main role is to entertain groups while informing them about all the beers we imbibe. Given the vastness of the microbrewery scene around the world, it's important to know just what steps went into the beer one drinks! Whether it be the blend of hops used, the specific grains in a malt, or the number of fermentations a beer undergoes, it's my job to know everything there is to know about the beer I serve. My personal favourites of 2022 have been:-A passionfruit sour, with passion fruit puree and nectar added during primary and secondary fermentation.-A IBL (India Black Lager) that looks like a stout, but greets one with a refreshing floral aroma, and a subtle roasted malt at the very middle of the beer.-A strawberry weissbier made with strawberries grown right here in Quebec. With a picture perfect pink hue, this beer was summer in a glass! Refreshing to the last drop, multiple rounds of this beer had clients smiling ear to ear!Working as a beer tour guide has been a fantastic experience, one that I hope to repeat every summer now!

Working as a lead bartender on closing shifts, I was responsible for a variety of tasks, but none more important that listening and executing a client's specific needs as accurately as possible. Identifying specific desires, be it glass style, flavour profile, dominant alcohol or otherwise, was the key role I played as a lead bartender at Humaniti. Proper scaling, measuring, order of combination, building and then shaking or mixing is essential to any bartender, with my position being no exception. Every cocktail that came out of my tins was properly measured and built to the appropriate specs given by the head bartender. I was also responsible for the nightly tear-down/close, and restocking of inventory. Managing a good bar programme involves keen attention to all ingredients used in the construction of cocktails, be it ice, liquors, sodas or garnishes. Ensuring that all bar supplies were adequately stocked for the rest of my team was non-negotiable when I was closing. Appropriate cleaning and sanitization of all equipment, bar area and floorspace kept my environment clean and safe for all those working by my side.Outside of building refreshments for clientele and general bar duties, I was also required to be a keen ear to customers, listening and engaging in all manner of conversation. Whether it was current events, local touristic attractions, dinning recommendations or casual talk, my ear was at any client's availability when they sat at my bar. Creating a welcoming environment that showcases my abilities as a bartender as well as my customer relations was integral to my success.

Taking a break from life in Montreal, I returned to Calgary and worked as a budtender for a few months. The experience was really eye opening to me, as it introduced me to the complicated world of Canada's legal cannabis market. I had the opportunity to speak with product managers, growers, trimmers, lab techs, sales folks, and most important of all, clients! While behind the counter I was responsible for all client-facing sales, which included listening to their needs, concerns, interests and much more, so that I could best recommend the strain & product that was right for them. I was actually so good at making sales that I won a store-wide product bingo! I found that identifying the right product for a particular client takes two key elements: time and attention. Asking the clients about what it is they specifically are looking for helped me provide accurate recommendations that left customers satisfied with their purchases. It also provided me with a great opportunity to do my own CS research, as I was always able to ask returning customers if the product I'd recommended them in the past met their needs. Tailoring one's advice (and therefore sales) to a customer is a rare experience in today's market, and clients were always telling me how much they appreciated my knowledge, patience and understanding of their unique needs. The world of cannabis is so much more than joints and flower, and learning about the exciting direction that LPs are taking the legal market inspired me to come up with my own products! More on that in the months to come...

As a section lead, I had the responsibility of maintaining accurate pitch and timing on all pieces being performed. During rehearsals I was the lead sight-singer for my section, providing a strong and confident tone upon which the other choristers could rely. I was fortunate to be able to offer my professional advice to my colleagues, and helped them solidify multiple techniques surrounding breath, pitch and performance. I was also given the rare opportunity to perform as a soloist in a variety of concerts, including a performance of Britten's "Rejoice in the Lamb".During my time at SCSL I performed numerous pieces in languages including: English, French, Italian, German, Finnish, Russian, Yiddish, Romanian and more! I was tasked with the proper phonetic pronunciation of all languages, which was achieved through use of IPA symbology and appropriate oral positioning. I look back on my time with the SCSL with great fondness, and am eager to return to the singing world!

Worked as a line cook, server and garnisher during fast food festivals.

Duties included handling guests’ luggage, inquiries and concerns. Concierges were required to maintain a well based knowledge of food-fare, festivals and night life activities for clients. Interpersonal skills were essential and each guests recommendations were custom tailored to their taste.