Global Bartending Excellence – Meet Jessi Pollak

Article by Becky Fillinger, photos provided

Spoon and Stable’s Jessi Pollak won the national Bartender of the Year championship in June, competing against 14 other contenders. She’s now off to compete in the World Class Cocktail Festival in Sydney, Australia, to be held September 12-15. We talked to her about the competitions, her approach to a winning cocktail, and mixology classes for all of us when she returns.

Jessi Pollak at the 2022 Nationals

Q:  Congratulations on winning Bartender of the Year Award in the USBG national finals! Please tell us about your journey to become a bartender. 

A:  I began working in hospitality in my mid-20's. I had graduated from college and was on a career path in academic administration, and it just didn't feel right for me. I saved up some money and resigned, planning to spend some time figuring out my life. To pay the bills while I figured out my long-term path, I applied for my first bartending job. Within a couple of weeks, I knew that bartending was the path. I loved so many things about it - the people, the physical exertion, the schedule, and the creativity of making drinks. Since then, I've been on a journey to learn as much as I can and to be the best possible version of myself behind the bar. 

From the Nationals: "La Tequilera" - Don Julio tequila blanco, lemon and lime juices, Aperol, soda water, and La Tequilera cordial, which is based with watermelon juice, serrano and jalapeno peppers, cilantro, and mint. Photo, Shannon SturgisQ:  Were you nominated to attend the competition, or did you sign up to compete on your own? 

A:  I chose to enter the "USBG Presents World Class Sponsored by Diageo" competition (better known simply as World Class) because it's the competition that I kept track of to know who were the best bartenders in our industry and the folks I should be following. World Class is an amazing comprehensive challenge of a bartender's skills and knowledge. It's an intimidating competition to enter because it really is the best of the best, but after a few years of watching from the sidelines, I felt like I had to give it a try.

Q:  You were judged on knowledge, skill and creativity. Were there interviews or tests as part of the competition to gauge knowledge, or did it all come down to the cocktails? 

A:  World Class tests everything about being a great bartender - ingredient creation, menu conceptualization, storytelling, speed, technique, cleanliness while working, hospitality, all of it. The way I think of it is like this - at this level, every drink is going to be delicious and well balanced, and the judges are going to taste them all. How do I make my drinks stand out? How do I make it a memorable experience for the judges? Usually the answer is through storytelling, kindness, and engaging with the guest (or judge) in an authentic way.

Q:  You will now represent the U.S. in the World Finals in Sydney, Australia this month. Will you create all new cocktails for the finals?  

A:  Yes! I'll be competing in 5 separate challenges with 7 cocktails total. Each challenge tests a particular skill set - like creating a "modern classic" Scotch cocktail that is simple to make and can stand the test of time, or developing a complex martini variation that is served in a creative and theatrical way to wow the judges and show them something groundbreaking.

Q:  Will you have coaches and mentors as you prepare for the Finals? 

A:  Now that I am representing the U.S. in the Global Finals, I have an amazing team of resources behind me. I've been paired up with fantastic mentors, like past winners and judges, to help me plan and succeed. Each country is rallying for their competitor, so they put a lot of resources into supporting them. And I will of course have the Spoon and Stable team with me, as I have throughout this whole journey. 

From the Regionals in Chicago: "The Long Flight Home" - a New York sour variation with Don Julio tequila reposado, lemon juice, a compound syrup with a lot of culinary ingredients from Northern Mexico, salt and then a float of Birch-smoked mulled wine on top. Photo, Shannon SturgisQ:  Will you teach Cocktail Making to the Minneapolis community when you return – I hope victoriously – from Sydney? 

A:  Absolutely! I have had many opportunities to move to other cities to pursue my career goals, but Minneapolis is where I choose to be. Spoon and Stable feels like home, and I love educating our guests about cocktails and spirits. I regularly teach cocktail lessons for events, and I still spend a couple nights a week behind the bar doing what I love - making great cocktails for our guests. 

Q:  Good luck to you – we’re all cheering you on! How may we follow your news? 

A:  Thank you! You can follow me on my journey to the Global Finals through Spoon and Stable's social media channels (@spoonandstable) and my personal Instagram (@jessipollak).