It’s been said that putting together the perfect cocktail is an art. ILT recognises that.
As part of its wider training programme, we’re making moves to upskill our staff in the art of cocktail making.
We’re bringing a world-class mixologist – Charles Gillet – to Invercargill to help us.
ILT’s People and Capability Executive Kelly Burgess explains ILT is taking a people-led approach with a focus on training initiatives.
“We are offering this advance mixology course to build our team’s knowledge and expand our offering,” Burgess said.
“People’s tastes have grown, and we want to ensure we are at the top of our game, that we’re industry leaders.”
Frontline has designed bespoke hospitality training for the ILT team which runs alongside the wider ILT training and development programmes.
To expand, Frontline and ILT have teamed up to bring Gillet to Invercargill to run the advanced mixology training with ILT staff.
Frontline Training and Development Lead John Pfeifer said they have previously run introductory to cocktail training sessions, but this advanced training would take it to the next level.
“I know Charles from many years ago, he’s an old Invercargill boy, so being able to bring him back down for this is really cool.
“Charles will work with a lot of the ILT staff, it will be awesome to see him in action.”
At the end of that staff training, we’ll then put on a Hospo Party at The Loney on September 5. All Invercargill hospitality workers will be welcome to celebrate, not just ILT staff.
Burgess said it has been a tough time for the hospitality industry, particularly through the Covid period. The Hospo Party was viewed as a way to connect and celebrate.
“We’ve all been through the challenges, and we’ve come out the other side now so let’s celebrate and start looking to the future.
“We thought while Charles is in town, what better way to top off the training than by throwing a party. We can have a fun night together and put the last couple of years behind us.”
Gillett has been in the hospitality industry for 15 years. After learning each facet of the different areas of bar work, from humble local Pubs to Hotels, then nightclubs and cocktail bars he has seen a lot of different aspects of the country’s hospitality industry.
He’s competed in cocktail competitions since 2008 and represented New Zealand on a global level in London, New Orleans, and Kuala Lumpur as well as at home in New Zealand for some of the world’s largest brands such as Bacardi, Beefeater Gin, Plantation Rum and Cointreau.
He finds competitions help develop creativity and thinking outside the box.
“It’s fantastic to have someone of Charles’ calibre provide training for the team. He’s well-regarded in the industry and we’ll continue to look for opportunities like this in the future,” Burgess said.
