Медина Куэста родилась в Кадисе, живет сейчас в Баттерси и является одним из самых влиятельных барменов Лондона. Она устраивает настоящие шоу в необычном баре чайна-тауна Лондона с дим-самами, где алкоголь подают в лекарственных флаконах.
По образованию Медина Куэста учитель. Она уже успела поработать в таких барах, как Lab bar, Ronnie Scott’s, Milk & Honey, Novikov и The Player. Она высоко ценит работу знаменитого бармена Питера Дорелли и предпочитает классические коктейли, такие как Martinez и Old Fashioned.
Medina Cuesta was born in Cadiz, now lives in Battersea and is one of the most influential bartenders London. She put on a show in a fancy bar Chinatown London with dim samami where alcohol is served in drug vials.
Medina Cuesta on education teacher. She had already worked in bars such as Lab bar, Ronnie Scott’s, Milk & Honey, Novikov and The Player. She appreciates the work of the famous bartender Peter Dorell and prefers classic cocktails such as the Martinez and the Old Fashioned.
What’s most important for you in your work?
I believe in Professor Jerry Thomas’ first aim for an efficient bartender: ‘please the guest’; and I always keep in mind what Patrick Duffy said ‘The proportions are a matter of personal taste, depending on the strength and sweetness desired’.
We are in the hospitality industry, I believe that we should be, overall, a grateful and attentive host, make our guests happy or, at lest, a little bit less unhappy every time they visit our house.
Why did you choose this job or activity?
Kind of the job chose me! I’m a teacher back home but when I arrived to London I couldn’t speak English, hence couldn’t teach.
I was running low on money and a bar seemed to be a good option. The spirit selection in my first place was very wobbly to my today’ standard; even though, I saw a liquid kitchen on the back bar and I realised that in London bartending could be a real profession: that was it, hooked!
I will always be very grateful to the two gents, Donnie Doyle and Steve Elliot, who gave me a chance at Bar Madrid.
What you do not like about the industry?
I dislike very much bartenders who love themselves more that their guests. And owners who don’t care about quality and service but just want to make money.
How do you plan to move towards the direction you’ve chosen?
Education, education, education! Mixed with Dashes Of Love, of course.
You work for “idea” or for money?
This is an industry, a business which to survive needs to make profit but I’m not a greedy person; I’m not the type of woman who cares for a thousand pounds hang bag!
Being independent is much harder than supported by a brand but in this way I can guarantee my integrity. And I’ve got whole lotta love to share.
Your job brings you satisfaction or would you like to do something else?
Life is too short to waste time; I try to be as happy as possible and yes, what I do really satisfy me.
Are you thinking about opening your own company or creating your own business?
That’s exactly what I’m doing right now. I will keep you posted.
If you had enough money and time, what would you do with pleasure?
Read on the sunshine, dance and exercise, cook and mix drinks, host parties!
Can you say that you successfully implement yourself?
I’m on it and it’s very rewarding to see the fruits of hard labour but there is always way for improvement, somebody who thinks that has reach perfection is finished.
Who do you want to become as a child?
I wanted to be a lawyer. I actually started studying it but drop it after few months.
From where you’re professional activities start?
The first time I remember mixing an alcoholic drink was for my cousin Lola while she was working on her University final project. It was a spiced chai with a touch of triple sec. I made a drink on her honour, which I presented at the Moscow Bar Show 2013.
But professionally it started in London at Bar Madrid in November 2002.
Do you have support from your parents in choosing a career?
It was difficult for them to understand in the beginning, as the industry almost didn’t exist in Spain when I started. But then, they came to London and realised what serious it was and they are very proud now.
Where do you get the determination? Inspiration?
From the beauty of life. Plus I’m lucky enough to be blessed with many people who nourish me with their love, passion and care.
You think what you’ll be doing after 10 years?
The plan is to move the centre of operations to a sunny place by the sea opening a niche tavern, safe-house and academy.
Do you have a desire that cannot even be done?
Yes, but I’m working on it )))
What books, the authors have made you most impressed?
Many! ‘The Hobbit’ J.R.R. Tolkien, ‘The Eyes of the Dragon’ Stephen King, ‘The Princess Bride’ William Goldman, ‘La Casa de Bernalda Alba’ Federico García Lorca, ‘The Iliad’ Homer, ‘Le Petit Prince’ Antoine de Saint-Exupéry, ‘1984’ George Orwell, ‘Cien Años de Soledad’ Gabriel García Márquez, ‘’The Killing Joke’ Frank Miller, ‘Les Fleurs du Mal’ Arthur Rimbaud, “La casa de los espíritus’ Isabel Allende, ‘La conversation’ Lorette Nobécourt, ‘Lolita’ Vladimir Nabokov, ‘Tales from the Calendar’ Bertold Bretch, ‘Et on tuera tous les affreux’ Vernon Sullivan, a.k.a. Boris Vian, ‘La vie sexuelle de Catherine M.’ Catherine Miller, ‘Waiting for Godot’ Samuel Beckett, ‘Perfume’ Patrick Süskind, ‘Les Particules élémentaires’ Michel Houellebecq … I could go on for days! And hopefully they will ne many more to come.
What do you recommend for those who want to work abroad?
Learn as many languages as possible and try to speak enough to be polite: please, thank you and a smile help loads.
What is most important when applying for a job?
Thirst for knowledge, professionalism and ownership.
What to look for when writing a resume?
Share my passion.
What was the most difficult for a job? In the first months of work?
I remember when I was studying drinks specs for the first time. I couldn’t make sense of what ‘gomme’ was! All my flatmates were foreigners and ‘normal people’ so nobody could help. I could stop laughing when the bar supervisors told me that it was sugar syrup.
What questions for an interview for a job you most remember?
‘Do you want to work full time? I need a full time staff’ –said Mr. Elliot. At the time, I didn’t know what ‘full time staff’ meant but he said for times so I assume that it was important. And I answered ‘yes’ thinking on getting translation from the bar supervisor, who was a French gentleman.
What languages do you speak? Where do you learn languages? How easy is it was given to you? Much needed time to study.
I speak Spanish, French and English. I studied ancient Latin and Greek, I have a good comprehension of Italian and Portuguese and I know enough to be polite. Very little but essential oral Chinese Mandarin and I just started Russian; hopefully I will achieve survival level within ten years. I certainly haven’t got as much time as I would like!
If you have questions for the interview were, what would you like to ask another person for the job? What questions would you ask?
Do you have any allergies? Are any flavours that you dislike?
What advice would you give to the bartenders Odessa to achieve success?
Study. Clean as you go. Enjoy yourself and the beauty of life every minute without been narcissist, spread the love and knowledge of our heart-warming noble craft.