Thanks Diego!
You can follow Diego's adventures on Instagram: @DiegoBaud
Rising Stars chats with Diego Baud, Champion 2022/23
10 May 2023
"Take it, shake it, make it memorable! Go deep and step out of your comfort zone. Break the conforms. Try it and if it doesn't work out, try again"
Diego, can you introduce yourself again for everyone and also tell us a little about where you’re based?
Yes, sure! Well, my name is Diego Baud. I'm from originally from Colorado, but I'm a transplant here in Barcelona for the past 10 years. I’m working here at The Hotel Arts as the beverage manager.
My role here is overseeing the venues we have in property. We have P41 bar, which is really the hub of The Hotel Arts. On the 2nd floor – ‘Marina’ and ROKA and as well as the banqueting this so my hands are full. At P41 we dance with the flavours from across the globe, working with different flavours and spices, all found on Parallel 41. We’ve also introducing a new menu, “The Traveller”, to compliment the core concept which will be a detours to the P41 journey and jumping all over the globe. It's a very exciting menu.
I started here 10 years ago as a chef de rang and moved up as a bartender creating these liquid experiences and journeys. It's something that I'm extremely passionate about and after 10 years it's still burning very bright inside me. I love my job and, you know, the saying is if you love what you do, you'll never work a day in your life.
Given your triumph last year, we'd really love to hear your thoughts and perspectives on approaching a competition or approaching new drink cocktail creation.
Hey, about approaching the competition, such as Rising Stars – first and foremost, I think Rising Stars for me it was one of the most exceptional competitions I've ever taken part in.
And I joined for something completely different from the ordinary competition.
You know, it's an incredible experience, learning experience, everything to the final cocktail that you create.
It's not just creating a cocktail, you're going on the platform learning so much about spirits and the techniques and different approaches to keep on growing for yourself.
Tell us more about the approach?
For the approach what really helped me out was connecting with the chefs back of the house and talking to them. Speaking in terms of what ingredients, and techniques you use. We had lots of great ideas and one I used in my final presentation.
For the creation - using saffron, different spices that aren't typically using in cocktails.
Also, considering all the waste product – citrus, ginger fibre, egg shells all discarded daily yet ways that you can really take advantage of 100% of the ingredients and have a story behind it to serve to your to your guests.
Speaking of the guests and their expectations, how does the repurposing of those waste materials resonate with a guest who's paying a lot of money for their cocktail? How do you communicate the benefits and make that attractive to a guest?
Great point there.
Because at the end you know you have someone is spending maybe €25 for a cocktail. It's all about wording and communication.
If for instance the cocktail created for Rising Stars was taking full advantage of all the citrus peel we would explain how we go through so much lemon juice and lime juice. We take advantage of the peel but opposed to using fresh juice we can use citric acid to maintain that vibrant colour and to balance the drink. Also saving all the ginger fibre which we can repurpose into a little coaster underneath the cocktail.
Using leftovers, it’s about talking to the guests, it's all about using your words to transmit it to a journey and experience, so to speak. Choose your words wisely on how you describe and explain it to the guests.
Diego, we’ve already touched on sustainability, but what about the reference to Two Cites?
We're looking for a cocktail that's inspired by two cities, the city where you work and another city that resonates with you as a bartender or as an individual. I think that's why I almost want to compete again.
Take a step back and consider what inspiration your city can provide. What are the best bits of your city that you're living in and the flavours used in terms of the cuisine and drinks? What's trending in your city? That's something to really dive deep into.
In terms of the second city, I love that because we're all travellers. We all love to travel and experience different cultures and flavours. So I'd dive right into a country that you’re really emotionally attached to where you can create something extremely memorable.
As a plus, that gives you another reason to learn a bit more about the culture and flavours of that second city.
So very, very exciting.
Was there any experiences or surprises last year that stand out?
One that really left a mark on me and that I really enjoyed was the mystery box. We all saw these ingredients on the table, random combinations, from mustard, grapefruit juice, a pear, apple and over ripe strawberries. You're thrown off guard and then it’s a test – how do I do something? How do I create from this - through this spontaneity now?
That’s a challenge that stood out for me, but throughout the week from the morning learning different topics - whether it was the Scotch or Tequila and what have you, then building up towards the end of the evening to create a cocktail leveraging your learnings. It was quite the experience for sure.
Memorable also was the camaraderie and how everyone of us supported each other. Running around and you see everyone just doing these crazy concoctions! All moving - like little bees and that's when you see really the creativity sometimes jump out of us the best as well. Under pressure and it's go! It's now or never, you got to let that creativity flow. Whether its sharing equipment or tips, it's that collaborating.
To be in a room filled with so many talented individuals, it's inspiring. For me it was something that you leave with the camaraderie of the other bartenders as well.
And Diego, following on from last year’s success you’ll be on the judging panel to shortlist all the entries in advance of this year’s live final in the UK.
Yes, I'm very looking forward to seeing the presentations, the storytelling and ingredients that will be entered.
I can’t wait for this liquid magic that all these ladies and gentlemen are gonna be creating for sure!
And you’re coming to the UK this September to join us this year for the live final?!
Yes, I can't wait. I've I booked it out. I'm there!!
And so, Diego, I presume you're going to be encouraging and supporting as many people from your property to get involved this year.
Oh for sure because whether you make it to the final or not, the whole experience is a very big stepping stone. You're going to learn something. So you should be very proud to have a creation to enter into this competition plus hopefully if you’re successful the experience you might have and well.
Communicate with your colleagues for help and assistance. Create that cocktail, think about the storytelling. Have an emotional experience to serve to your guests. I think it's very quintessential as well to give that experience where the guest leaves with that memory of your bar, same for the competition entry.
Entries per property are unlimited so the team are really expecting many associates to submit their cocktail.
Thanks Diego – any final words?
Like I said, it’s the liquid journey, it's a moment upon a moment. Take it, shake it, make it memorable! Go deep and step out of your comfort zone. Break the conforms. Try it and if it doesn't work out, try again. Try something different, be innovative – it’s amazing what kind of flavours you can extract from, certain things that we discard daily.
It's very, very fun – this shouldn't be a chore. Don't think of it as work, it’s a very fun journey and you're going to meet incredible people along the way. I think that's the most thing that I took from it and you’re going to have some great friends along the journey.
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