![]() ![]() And in June of this year, she opened her own bar, London's Tayer + Elementary, with fellow bartender Alex Kratena. Like a restaurant menu, the drinks at Tayer + Elementary don't have names, just a list of ingredients.īerg went on to join a collective of global bartenders to launch the project P(OUR), an annual gathering and weekend-long bar-focused symposium, aiming for connectivity, support and education across the industry. "You had to think about everything - how you dress to work and be in the bar made from ice how do you maintain the ice for six months with people touching the ice every day, how do you be as sustainable as possible?" She built that project up from the beginning, with a holistic approach. ![]() Berg was attracted to the challenge of the space and the exceptional quality of ice - so pure that she was excited to use it in her own drinks. She hired someone to run the bar school in her absence and travelled to the village of Jakkasjarvi to open a bar in the Ice Hotel - a hotel and art exhibition made of ice and snow. In 2009, she was offered another opportunity that she couldn't turn down - a new project in the north of Sweden. It took me two weeks because I don't speak Spanish." "I once tried to read the Mexican legislation for tequila. In response to a struggle for age-related authority - "The next oldest person there was born 25 years before I was!" - Berg worked extremely hard to educate herself, to be highly knowledgeable, and to dig deep and learn the details. It was challenging with the cash flow, but it was important because it is the only time in a bartender's career that you have the possibility of tasting whole categories, where no one will say 'this is better / worse'."īerg (left) discusses service with a colleague behind the bar at Tayer + Elementary. I decided that this was something I was going to continue. This school was well established, it had been operating for twenty years, it was completely independent, which means we had to buy bottles ourselves. "One thing I think our industry suffers from is a lack of formalized education, so everything is subjected to someone's opinion. The spirits industry is driven by brands and suppliers, which means it can be hard to get an unbiased education, and this became a passion for Berg. ![]() At twenty-three years old, Berg was hesitant to take on such a role, but she went for it on the advice of her father, who had by now come around to her field of work. She went on to become General Manager and then owner of the school when the original owner retired. Butlers Bartending School approached her and asked Berg to return to the school as a teacher specializing in beer. It was during this time that the owner of H. In an industry driven by brands and suppliers, it can be hard to get an unbiased education, and this became a passion for Berg. Fueled by a constant desire to improve her skills, she spent her time off doing various ad hoc bar work, from "the worst dive bars, to nightclubs and restaurant cocktail bars." She returned to Oslo with the intention of starting university but, "When I got to Oslo, I didn't feel like I was done and so I took a gap year and a job working at a bar and a brewery." In this role, Berg discovered her flare for sharing knowledge as she led people through a beer tasting. Butlers Bartending School and had a great time working in various bars around Greece. Berg's bartending uniform at Tayer + Elementary, her new London bar, created in partnership with Alex Kratena.īerg took a four-week bartending course at H. ![]()
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