Katie Renshaw Has Good Taste | All In Good Taste Podcast

Описание: Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago.

Host Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.”

If you’re a bartender, bar manager, hospitality pro, or cocktail nerd, or you’re building a career where service and leadership matter, this conversation is packed with practical insight and real stories from behind the bar.

#KatieRenshaw #BarBambi #ChicagoCocktails #WorldClassBartender #SpeedRack #BartendingTips #HospitalityIndustry #CocktailCulture #BarOwner #Mixology #bartenderslife #bartenderskills

Time Stamps / Chapters:
00:01:33 Hard-hat tour: “We are in the weeds” + sprinting toward opening
00:02:21 From software developer to bartending in Chicago’s cocktail renaissance
00:03:48 Early identity + finding community in chaotic service
00:05:12 What Speed Rack is + why it matters
00:07:10 First menu moment + creating a drink you’re proud of
00:10:19 “Great drink maker, not a great bartender” + shifting priorities to hospitality
00:11:56 Why World Class + the “Olympics of bartending” mindset
00:15:29 First-year World Class speed round disaster + the Band-Aid moment
00:18:19 Coming back to win + advice for new competitors
00:20:16 Judging competitions + spotting next-gen technique and talent
00:21:20 Reading a room + leading a team when it’s slammed
00:26:54 The “hibiscus syrup bloodbath” service story
00:28:40 Chicago cocktail community + owner-operators after Covid
00:33:11 First cocktail in the new space: blender piña colada specs
00:36:22 Bambi’s concept: whimsy, warmth, and molecular techniques in prep
00:39:49 Why it’s named “Bambi” + learning to walk again as an owner
00:41:07 Tasting Menu Qs: tiny hospitality gestures, inspiration, spontaneity