Zdenek Kastanek of 28 HongKong Street, Crackerjack and Junior, Proof & Company, Singapore

How often do you travel for work?
It started off eight to nine years ago when travelling became a part of my routine. It changes along the way with long-term projects and how good a team one has around him or her. I tend to take three or four trips that are outside the world of Proof & Company, 28 HongKong Street, Crackerjack and Junior. I try my best to send one of our senior barkeeps so I can stay behind and focus on our mission here in Asia [while ensuring that] we as a group still receive exposure, as well as great learning for our younger superstars. On top of the trips mentioned above, I take another eight or 10 trips per year within our group needs. Overall, I would say I’m on the road once a month or so but I do tend to organise the schedule in a way that I’m out [for] the least days possible. Traveling to Moscow for 23 hours was little too extreme!

What kit do you take on every trip without fail?
Always my bag of bar tools, it’s like a chef having his or her knives. A professional barkeep will use tools that he or she is used to – that should result in better service and hospitality. Even within a new environment your own tools will bring you the calm and a sense of home.

How do you take care of yourself while working overseas?
Green tea, 10 minutes of meditation and a good long run every morning.

What is the one item you absolutely cannot travel without?
Watch, phone and laptop.

What advice would you give to bartenders keen to travel more?
Take each trip and shift seriously – prep like you were going to present to your mentor each time.

Joe Schofield, head bartender at Tippling Club, Singapore

How often do you travel for work?
I tend to travel for work around once a month and they always tend to be Tippling Club pop-ups. Whenever we go abroad for the bar, we like to do a couple of days so everyone has a chance to come by and have a drink. I often attend international cocktail events such as Tales of the Cocktail in New Orleans, where Tippling Club was named the Best International Restaurant Bar. In a few weeks I will be heading over to London Cocktail Week then to Bar Convent Berlin.

What kit do you take on every trip without fail?
I never travel without my bar tools like three-piece shakers, jiggers, bar spoons and knives – basically equipment required to make bespoke preparations. You can never have enough tapes to label all your ingredients and equipment and I always bring along a full measuring jug for consistency. I take as much possible; when you are more comfortable with your equipment, everything is easier. It helps to have a checklist to make sure you don’t miss out on anything as well.

How do you take care of yourself while working overseas?
I always stay in a hotel that has access to a gym; mentally I always have my Kindle with me. I also make sure I get out and explore the city wherever I am visiting as well.

What is the one item you absolutely cannot travel without?
My big wireless headphones that block out all the noises around me in the airplane. I am a big fan of music and I like to be absorbed in a good movie whenever I fly.

Philip Duff, founder of bar and beverage consultancy Liquid Solutions

How often do you travel for work?
Around 25 trips per year, mostly internationally. I meet clients, teach seminars and speak at bar shows, but travel some in the US as well – especially to New Orleans for Tales of The Cocktail where I’m director of education, to Edinburgh for Tales on Tour, and to Holland where my brand Old Duff Genever is produced.

What kit do you take on every trip without fail?
I try to bring as few ingredients as possible, and work with what’s available locally. I need a smartphone or a laptop and an internet connection though, as you never know when you’ll have to research an obscure ingredient or recipe!

How do you take care of yourself while working overseas?
Five to 10 minutes of quiet mindfulnesss every morning, planning out how I’d respond if absolutely everything went wrong that day. Then a seven minute on-the-road workout I can do in my hotel room, and a strict rule: no getting hammered the night before your first shift!

What is the one item you absolutely cannot travel without?
My Kindle

Symphony Loo, group beverage manager for The Dandy Partnership, Singapore

How often do you travel for work?
I’ve been based in Singapore for the past two years to stabilise the beverage programmes for our group, which owns the newly-opened Summerlong at Robertson Quay, Neon Pigeon, Fat Prince and The Ottamani, previously known as The Ottoman Room. The company is expanding and I’ve recently started to travel for guest shifts in Hong Kong since July 2017. I have been lucky to be working with some really great people. This year, I will be involved in eight to 10 guest shifts and networking events overseas including Hong Kong, Macau, Cambodia, Malaysia, London, Germany, US, France, Spain and Bangkok. 
Guest shifts and networking have helped me to connect with many amazing bartenders, exchange knowledge and experience within the bar industry and guests from other places.

What kit do you take on every trip without fail? 

Photography is my hobby. I always take pictures to keep memories. I bring my Fujifilm for every trip. Also, I love exercising and fitness. I bring my sport shoes along and work out in the morning without fail. I bring my own bar tools but avoid bringing garnish knives or wine openers to avoid unnecessary trouble at customs.

How do you take care of yourself while working overseas? 

I work out nearly every day and it is a fixed routine. I love exercising, it gets me going every day so I can’t stop when I’m travelling. Mentally, I just try to focus on the job at hand. I trust my team back home, so for me, it’s just to focus when I’m on the road. Also, I need to keep fit in order to bear the long hours of travelling and working overseas.

What is the one item you absolutely cannot travel without? 

My sport shoes. I need to run and exercise!

Would you like to share anything else?
Be humble and curious in a strange city. Be humble enough to learn & ask for favours and curious enough to learn from others. And always bring back the knowledge you learn to your home country for your team and apply it to your own life and job.

Marcis Dzelzainis, founder of creative cocktail consultancy Abacus Drinks

How often do you travel for work?
It varies really. Some months can be quite hectic, while others I’m more London-based. I’ve worked a couple of guest shifts recently, in particular a really enjoyable one at the Mary Celeste in Paris. I have a bit of travelling lined up for the rest of year, for events such as BCB.

What kit do you take on every trip without fail?
I try to travel with as little equipment as possible, I’m not precious about jiggers/tins/spoons etc… I just use what is available and to hand. Unless it’s a desert island – then I would bring a hammer to crack open the coconuts.

How do you take care of yourself while working overseas?
I would like to say I have some special routine where I do yoga and running and all that jazz, but the truth is I just try and go to bed early when possible.

What is the one item you absolutely cannot travel without?
My phone, as it has my music selection on it, and a book.

Would you like to share anything else?
If the restaurant has pictures of the food and an English version of the menu, don’t eat there.

Yugnes Susela, head bartender at Smoke & Mirrors, Singapore

How often do you travel for work?
I travel at least four times a year. One type of work would be representing Smoke & Mirrors on Singapore Tourism Board initiatives overseas to promote the country’s exciting F&B scene. For instance, last year I went to Barcelona, Frankfurt, and Belgium with STB, where we carried out cool activities to promote Singapore’s unique culture, like creating locally-inspired cocktails, sharing details about local ingredients, and promoting our bar programme in Smoke & Mirrors.

I do occasional guest shifts in overseas bars too. Last year, I went to Teens of Thailand in Bangkok, the country’s only gin bar, to showcase the essence of Smoke & Mirrors. For this pop-up, I did not bring any specific ingredients from home; I just brought my shakers – upon reaching Bangkok, I did some research and tried their local ingredients before creating a completely new drink for the event, which was very well received. In the next few months, Smoke & Mirrors is also going on a Regional Bar Tour to promote our new cocktail menu titled Playful Eye, which is centred on sight, sound, and taste. One interesting aspect is that all garnishes used for the new cocktails are edible. From October onwards, I will be heading to cities like Bangkok, Malaysia and the Philippines, to share our inspirations behind the menu and also to shake up a few drinks!

What kit do you take on every trip without fail?
Siphon chargers. They are a good tool for travelling bartenders. You can do rapid infusions anytime and anywhere. I also like to bring my own jiggers with me. I try not to bring glass bottles containing liquid. I once brought a glass bottle to Bangkok for my participation in Diageo Reserve World Class SEA Finals 2015 – it broke and spilled in my luggage!

How do you take care of yourself while working overseas?

I drink a lot of water, it boosts my energy. I only eat when I am hungry and until I am full. Meditating in the hotel room before the start of my guest shifts also keeps me calm and composed.

What is the one item you absolutely cannot travel without?

My music. It keeps me on the groove. And my powerbank. I take many pictures on my trips!

Timo Janse, bar manager at Door 74, Amsterdam

How often do you travel for work?
More than 14 times per year – usually for seminars, conventions and awards, guest shifts, or bartending a pop-up at a festival.

What kit do you take on every trip without fail?
As little bottles as possible; I always bring my tool set.

How do you take care of yourself while working overseas?
Make sure you sleep enough, and stay in close contact with friends and family via Skype.

What is the one item you absolutely cannot travel without?
Hair gel

Peter Chua, head barman at Junior and Crackerjack, Singapore

How often do you travel for work?
I used to travel an average of once a month for work-related activities until I was under a self imposed travel ban in order to focus on operation matters at Crackerjack and Junior. I mainly travel for guest shifts under brands or bars, festivals, as well as a lot of events organised by the Singapore Tourism Board. Those events range from music events to the launch of the first-ever United Airlines non-stop flight from San Francisco to Singapore.

What kit do you take on every trip without fail? 

My jigger! I can work in both milliliters and ounces however some jiggers come in specific measurements like 25ml or 50ml with no in-between indicated measurements, which makes conversion that much more difficult. It is easy enough to eye gauge those in-between measurements but I would rather be certain of the volume I am measuring, especially if I have been drinking that night. 
On the other end of the spectrum, the one tool I would bring if I could is my knife. I love my knife! The only issue is that sometimes she causes problems whem clearing customs at the airport.

How do you take care of yourself while working overseas? 

Learn to say no to excessive drinking and if possible, work on some calesthenics training in your room or hotel gym. A quick High Intensity Interval Training (HIIT) routine or some body resistence workout will go a long way. Another important aspect of keeping a sound mind and body is your diet. Try to eat as clean as possible. Even if it is just one clean meal every day of your travels, it will help greatly. In our industry, it may be difficult to stray from the debauchery. In that case, picking lower proof drinks like Americanos, Aperol Spritz or just sip on good agave distillates!

What is the one item you absolutely cannot travel without?
My smartphone, I use it for almost everything. Technology has become so advanced that even if I lose my wallet I can use my phone to make payments.

Would you like to share anything else?
For bartenders who don’t see the joy, fun, enlightenment and importance of travelling, I strongly implore you to give it a go. It is truly career and life-changing!

Nico De Soto, owner of Danico, Paris, France

How often do you travel for work?
I travel at least once a month – 25 countries in 2017, but that’s exceptional.

What challenges do you face when bartending in other countries?
People’s palates, the way they work – sometimes it’s very different. I’m very organised, so when it’s not it’s a bit challenging for me.

What kit do you take on every trip without fail?
I dont take tools, too heavy. Just a few menus and a double teardrop [barspoon] to give to people.

How do you take care of yourself while working overseas?
I do a lot of sport – yoga and crossfit, no matter where I am or how hungover I am. It’s about finding the right balance. Travelling is very taxing on the body.

What is the one item you absolutely cannot travel without?
My laptop, obviously. My training shoes too.

Would you like to share anything else?
China in October will be the 80th country I travel to. Won’t come in a day. Please, guys who travel, take the time to walk around, talk to the locals, visit their bars, eat their food… Be curious.

Zachary de Git, head barman at Junior and Crackerjack, Singapore

 How often do you travel for work?
I get offers to travel all the time. The majority of the time it’s for guest shifts to celebrate a particular event – i.e. a bar opening, anniversary or a special cause. For example I will be travelling to London to do five nights of pop-ups with the founders of Trash Tiki over London Cocktails Week – it’s an initiative put together by Iain Griffiths and Kelsey Ramage to reduce unnecessary waste in bars.

What kit do you take on every trip without fail? 

I try to make sure I have a basic bar kit with me at all times: shaker, mixing glass, spoons, prongless hawthorne strainer, tea strainer, jigger. I have a neat little case that holds everything. Occasionally I will bring special stuff for prep with me – sometimes a super bag is necessary for super fine straining syrups. Sometimes you have to bring ingredients with you. But I prefer to do everything on the ground so it’s as fresh as possible.

How do you take care of yourself while working overseas? 

I try to keep up exercising. Even just going for a run outside or if that’s not possible a little run on the treadmill helps me keep my head clear. It can get really tiring sometimes.

What is the one item you absolutely cannot travel without?
Laptop, headphones and running shoes. I also have a lucky yellow suitcase.

Would you like to share anything else?
Bartending around the globe is a really great perk to have in this line. It keeps you inspired and continues your growth. But don’t forget about your home ground – always bring the valuable skills and knowledge that you’ve picked up to your own team to make your services and work even better.