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Cocktails: Mandatory Creativity for Restaurants [Part 1]
Cocktails: Mandatory Creativity for Restaurants [Part 1]

Mad Men, the American period drama that debuted in 2007, was part of the cultural movement to revive the cocktail hour as an essential part of

Tips for BartendersTips for Restaurantsbartendingcocktail series

Yves Farges (QFG) [FARYVE]

January 12, 2021

Women & Cocktails: A Powerful Principle to Understand [Part 3]
Women & Cocktails: A Powerful Principle to Understand [Part 3]

My team asked that I write a post about women and cocktails, and I feel as if I have been handed a live grenade on a silver tray. Why you ask? There is

Tips for BartendersTips for Restaurantsbartendingcocktail series

Yves Farges (QFG) [FARYVE]

January 7, 2016

Cocktails: Ingredients meet Knowledge to Evoke Pleasure [Part 2]
Cocktails: Ingredients meet Knowledge to Evoke Pleasure [Part 2]

A meal cooked at home is quite different from a meal produced by a professional chef in a restaurant. This also holds true for cocktails as well. There is

Tips for BartendersTips for Restaurantsbartendingcocktail series

Yves Farges (QFG) [FARYVE]

December 29, 2015

Reality of Quality: Vino de Milo
Reality of Quality: Vino de Milo

Guests in my kitchen will tell you I’m very fond of humourously telling them, “I always cook with wine…and sometimes I put some in the food.” Humanity has

pasta

Yves Farges (QFG) [FARYVE]

October 3, 2013

Reality of Quality: Morelli Pasta
Reality of Quality: Morelli Pasta

Italians are no strangers to pasta; they have been eating pasta since the 11th Century, so they know a thing or two about it. Of course, pasta has long

pasta

Yves Farges (QFG) [FARYVE]

October 3, 2013

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