Among the many contributions, Tales of the Cocktail has made to the industry, one of the most valuable is its commitment to its apprentice program.

Being accepted into the CAP program, which is held in every city where Tales occurs, is like being part of a private club. Once a CAP always a CAP. Many of today’s best bartenders – around the world — have been in the CAP program; some of them return each year, getting promoted to a higher leadership role. Chilled reached out to many of these CAPs, both former and currently, to find out what the program did for them and what their fondest memories are.

Daniel Biber, Buenos Aires, Argentina

Daniel Biber

When were you a CAP?:

2013 and 2014, Buenos Aires and New Orleans

Why did you apply to the program?:

Applying to be a CAP is not like applying for a cocktail competition where you submit a recipe and a nice story, it is much more important and way harder. Each time I apply I feel like I’m in the most important exam of my life and that’s what the CAP is, the best experience I’ve had as a bartender. As a CAP you learn from the best people in the industry and are able to work closely with them, building networks and making new friends from all around the world. The first time I applied I wasn’t sure if the best idea was being a CAP or assisting to TOTC On Tour in BA, so while I was walking back to the hotel in Trinidad with Ann I asked her and she told that I had to apply and be a CAP. So I did and will never ever regret from making that decision.

A special memory of the experience:

While we were juicing for the first day in BA David Wondrich showed up greeting us I could believe I was right in front of him, but what came after made me go crazier, he grabbed some glasses and made all of us some Sazeracs.

What did you learn as a CAP?:

In my current position I used to batch a lot of cocktails and love teaching my staff how to make it properly. I also learnt how and when to delegate and escalate in case I can’t solve a problem.

When batching 100s or 1,000s of cocktails, what lessons did you learn?:

From batching huge amounts of cocktails I learnt that you can make hundreds of cocktails and serve them at the same time or way faster without losing quality. There thing I learnt is that if you work as a team everything is easier and the final result will be better.

What advice would you give to a new CAP Class?:

As a new CAP and bartender be a sponge and absorb every single experience you have, there is so much knowledge around that you can’t let go. Be smart and pay attention. Build as many networks you can. Enjoy being a CAP and be proud of it!

Where were you then/where are you know?:

I think that when I was part of the CAP team I tried to work the same way I do nowadays, as a team, trying to help any of my partners and asking for help I needed it. Nowadays, after two years of being a CAP and going through the maturation process I think I can do it better, making other decisions, learning and teaching new techniques, improving my bartending and personal skills.

Nathan Dalton, New Orleans

Nathan Dalton

When were you a CAP?:

2013, New Orleans

Why did you apply to the program?:

I had heard it was a great experience, but what really made me want to apply was listening to Rhiannon Enlil, a bartender that I admire, talk one day about how being a CAP changed her entire life. I had to see what it was about if I could.

A special memory of the experience:

The thing that encapsulates the entire CAP experience for me is the kitchen. That amazing kitchen. 70 people working in a tiny space for a week, churning out thousands upon thousands of cocktails and garnishes, and not one person ever getting cranky. We were all there for each other, wanting nothing but to lend a hand whenever we had one to spare. Just having experienced a week like that has changed the way I approach my career. That experience has become my goal every day I step foot in my restaurant.

What did you learn as a CAP?:

See above.

When batching 100s or 1,000s of cocktails, what lessons did you learn?:

By batching cocktails for such large events, I learned that the number of cocktails does not really make the job any tougher. As long as your math is correct and you have enough buckets and man-hours, 300 people is almost no different that 30.

What advice would you give to a new CAP Class?:

Work your ass off. Don’t worry about attending seminars. Don’t worry about all the perks you get. Everything that makes being a CAP special and valuable will come from shedding your ego, working as hard as you can all week long, and giving all of your attention during the meetings.

Where were you then/where are you know?

I am still the bar director for the same organization, but since being a CAP, we have expanded from 2 locations to 5, including Tiki Tolteca which won Food and Wine Magazine’s People Choice award for best new bar in America. My CAP experience, short as a week is, has really played a huge part in this success.

Cris Dehlavi, Columbus, OH

Cris Dehlavi

When were you a CAP?:

2010, 2011, 2012, 2013, 2014, New Orleans

Why did you apply to the program?:

I attended Tales in 2009 on my own dime and went to nine different seminars and every event I could. I was intrigued watching all of the behind the scenes work by the CAPS so I applied the next year and got in. I was determined to learn as much as I could and knew that being in the CAP program would give me that opportunity.

A special memory of the experience:

In 2011 I was in charge of the Awards cocktails. This is the last event at Tales and we were batching 12 cocktails for 1000 people. I had a team of 9 other CAPS to help. The amount of work it takes to collect ingredients, cut garnishes, organize and label 30+ buckets of booze, etc, and then transport it all on time to the venue is tremendous. We quickly realized 10 people was not enough. I was so humbled when every CAP who had a free 10 or 20 minutes pitched in. We sent everything over on time, and then got to attend the awards all dressed up and enjoying the fruits of our labor. Literally!

What did you learn as a CAP?:

Organization – having everything in it’s place in a timely manner.
Batching – it is an art and a skill and being a CAP makes you an expert at it.
Team Work – 70 strangers meet on day one from around the world and by day two are already working together. By day 5 it is the strongest team you could ever ask for. Stronger sometimes than people you have worked with for years.

When batching 100s or 1,000s of cocktails, what lessons did you learn?:

Reading the recipe thoroughly and keeping everything extremely organized by labeling and separating. You can’t make a mistake when you are pouring cases and cases of bottles into a batch! There is a fine art and skill to doing it right and you must be able to understand “batch math”. We teach it on day one and it is something that you absolutely use in your own bar. We had shirts made that say “STAY CALM AND BATCH ON.” That pretty much sums it all up.

What advice would you give to a new CAP Class?:

Be humble and listen and learn. Every single person has done amazing things in their own market so we are really on a level playing field. And being a CAP gives you the opportunity to mingle with the greats in our industry and learn not only from them but the other CAPS. Work hard and play hard. It is the most fun and hardest week you will ever have but once you do it you are now a part of an international family.

Where were you then/where are you know?

I am still in!! I was recently promoted to “WHITE COAT” which is a huge honor. The white coats are the upper level management in the CAP program and have always been the same group of guys. I am now one of them and thrilled to be a part of the planning of TOTC. I learn more every year and literally can’t wait to go back .

Lucas Groglio, Buenos Aires, Argentina

Lucas Groglio

When were you a CAP?:

2014, Buenos Aires

Why did you apply to the program?:

Ever since I embarked in the world of cocktails, and as I became more and more enthusiast about it, the name of Tales of the Cocktail kept popping out in every bar and within every talk I had with some of the most well-known and well-respected men and women of the industry. So, when TOTC first arrived at Buenos Aires in 2013, I decided to attend, first as a listener, and then in 2014 there was no other option for me than to apply to be a CAP and live the experience at its fullest.

A special memory of the experience:

I think there is no possible way I could sum up such a great week in only one story. But what really caught my eye and inspired me to continue to take part in TOTC New Orleans was the fact that even though we were working hand in hand with the best leaders in the field, we were treated as equals and each and every one of them took the time to explain the how and why of every task we were doing, making it a great learning experience.

What did you learn as a CAP?:

As a CAP member in Buenos Aires, and then a Staff Member in New Orleans, I was able to see the very same insides of the industry, learning that teamwork is the key to growth and development. Now, in my role as CEO of LO HACEMOS BIEN bartenders, I am proud to say I was able to pass around most of what I learnt in TOTC, and I am currently leading a training program for bartenders backed by some of the most well-known bars and bartenders in BA.

When batching 100s or 1,000s of cocktails, what lessons did you learn?:

The experience of batching cocktails for so many people enabled me to explore and outlook the nature of each ingredient, finding out which can be premixed and which need to be mixed at the moment of the event. Being part of that experience had a truly direct impact in my business and in the reality of batched cocktails in Buenos Aires, since nowadays we are drinking batched cocktails and even batching cocktails ourselves, which was something that was rarely seen here.

What advice would you give to a new CAP Class?:

I would advise the new CAP class to squeeze the CAP leaders to try and get the most of them and bond with other bartenders. The experience will come as a very exhausting one, so take advantage of your very few sleeping hours, hydrate, eat well, and prepare to live one of the most amazing weeks and life turning events you will ever take part in. Do not be afraid to ask, CAP leaders are there to help and teach you everything they now.

Where were you then/where are you know?

In LO HACEMOS BIEN bartenders, we used to do a lot more social events, such as weddings, birthday parties, or anniversaries. Now, after the CAP experience in TOTC, we were able to migrate to another business sector and this year we will be in charge of beverages in the three most important food and cocktails festivals in Buenos Aires (Festival Abunda, Feria Masticar and Bocas Abiertas) adding up to more than 150,000 attendees.

Denzel Heath, South Africa

Denzel Heath

When were you a CAP?:

2014, New Orleans

Why did you apply to the program?:

I think it’s best to start off by clarifying how I heard about the program in the first place. During G’Vine Gin Connoisseur Program in 2012, I had the pleasure to meeting 2 ex-caps, Mike Tomasic and Carrie Hah, and they had told me about the program in passing, which sparked my interests, especially because Mike was from the Southern hemisphere – and down here we do not get as many opportunities to travel, meet and network with international bartender community members (P.S,, since CAP 2014 this has all changed for me – I travel more than most now).

A year later I met up with Mike Tomasic again, but this time in Trinidad for AGCC and one of our judges for this competition was my mentor, Philip Duff. Both Phil and Mike could not stop talking about how invariable the program was and that only the best of the best get to be a part of this bartender fraternity. This obviously resulted in me wanting to in this family even more, so I decided to apply. I applied two years in a row… 2013, no reply… and then 2014, I got in! And now post CAPping, I really understand what they were going on about!

A special memory of the experience:

A story that I can share that really encompasses what a CAP is and what we stand for, that I like to tell, actually didn’t even happen while CAPping at Tales. September 2014, NYC at BAR 5 – the most grueling spirit and mixology program known to man! Hahahaha! Maybe not that bad, but it was hard! 5 days; 140 spirits tasted; 9am to 9pm classes; study groups til 1am; cramming sessions at 6am daily. It was one of the hardest things I have ever had to do.

What did you learn as a CAP?:

Technique: Batching was something that stood out for me. We did not batch in South Africa, until I CAPped last year! Believe it or not! Now the company that I work for lead the way into the future through the batching techniques that I learned as a CAP and implemented into the mass events that we cater for.

When batching 100s or 1,000s of cocktails, what lessons did you learn?:

That if you make the smallest mistake, you ruin the cocktail experience for a multitude of festival goers! NO PRESSURE!! Adversely, doing a great job means you ROCK!

What advice would you give to a new CAP Class?:

Hydrate. Sleep – but not too much! Drink and network – but not too much. Work like it’s the last time you get to enjoy your passion. Take it ALL in. Don’t miss a SECOND! Hydrate.

Where were you then/where are you know?

From a growth perspective, CAP gave me the opportunity and the sheer determination to do BAR 5! Both programs have opened up so many doors for me and I currently train bartenders all over Africa, Mauritius and the Middle East – partly due to the credibility that CAPping has given me, but also the network of bartenders/hoteliers/bar owners that I made at TOTC that believe in what CAP stands for.

Oron Lerner, Tel Aviv, Israel

Oron Lerner

When were you a CAP?:

2013, New Orleans

Why did you apply to the program?:

I knew the only way I can get the time off needed from work so I can finally visit New Orleans and Tales of the Cocktail was if I portrayed the trip as work. I figured pawning myself as an apprentice will justify the trip, applied and got accepted.

A special memory of the experience:

We were serving a seminar for Belvedere, serving nothing less than 2,200 different versions of a vodka martini, with sometimes miniscule differences between one version or the other. We were behind on schedule, with extra hands helping everywhere, turned part of the lobby into a tasting-mat organization surface and in the middle of all this craziness up comes Joann Spiegel with some random pourer-capped bottle and says ‘Take a knee.’ You see, there’s no time for glassware when it comes to CAPs but you gotta keep yourself energized somehow, and so she just walks about and pours liquor down your throat, reminding you that even under ridiculous pressure, you’re having fun all the while making sure the seminars come out awesome.

What did you learn as a CAP?:

While you learn a lot of the technical stuff – how to better batch, work with no sleep and team work, what I find is most inspiring about the CAP is the endless support the bartending community has to offer for one another. We are doing the real hard work, we’re not looking for publicity, there are no star bartenders here, just real bartenders who love their job and are willing to go an extra mile for a friend in need.

When batching 100s or 1,000s of cocktails, what lessons did you learn?:

Proper preparation is key, batching takes a lot of planning and thinking and the details are crucial, you never want to lower your standards for the drink because you make thousands of it – on the contrary, better to raise the stakes and the quality and do it all the while being hospitable, approachable and relatable – however, the most important aspect learned from being a CAP is that even if none of these are available, and you have no time, no proper preparation or you missed out on something in the way and are forced to react to unexpected events – as long as you have a good team and a great leader you’ll make it happen and on the very best of ways possible.

What advice would you give to a new CAP Class?:

We do the job we set out to, we’ll make the seminars happen in the best fashion possible. We’ll have fun in the process – but its a hard work kind of fun, rewarding yet exhausting. Be prepared, and dont let the lack of sleep prevent you from having an Irish car bomb later on.

Where were you then/where are you know?

At the time I was bartending at an innovative cocktail bar called Imperial – and since Tales 2013 I’ve opened my own bar called Hide & Seek.

Joann Spiegel, New York City

Joann Spiegel

When were you a CAP?:

2011, 2012, 2013, 2014 New Orleans

Why did you apply to the program?:

I first applied to CAP after attending Tales 2010 as a finalist for a Cointreau competition. I saw and met all these crazy bartenders in white chef coats running around working the hell out of all these events and seminars and I knew I wanted to come back and be a part of that.

A special memory of the experience:

A special memory for me is a moment I repeat each year. Saturday night about an hour into the awards. It’s that moment each year where I take a minute to take it all in and look around at the comradeship and the love and laughter of all the fellows CAPs. We have all witnessed each other being beat up pretty hard and Saturday is the first chance to really dust off and start to decompress. It also helps that everyone is dressed to the nines!

What did you learn as a CAP?:

I guess I never envisioned a lifetime career in bartending prior to attending Tales. I really wasn’t plugged into any of the organizations out there like USBG and cocktail weeks, I didn’t know they existed. Even though at that stage I was already bartending over a decade. Attending Tales and CAPping introduced me to a whole different side to my industry. One filled with education and professionalism and people hungry for more . Where I work now embodies the same philosophy — the need for education, excellence in service, hospitality and the ability to be able to shake up a drink or twenty.

When batching 100s or 1,000s of cocktails, what lessons did you learn?:

Ha ha, don’t mess it up!!!!

What advice would you give to a new CAP Class?:

Give 100% what you get back is ten fold. Respect everyone. Savor every moment, they pass so quickly. Pace yourself and be kind to yourself. Sleep is your friend. Listen, absorb. Be humble and be open to direction, we are here to learn.

Where were you then/where are you know?

Currently I am the Taproom Bar manager and bartender at Dead Rabbit NYC. I know my journey and growth both personally and professionally in the last few years is largely due to my CAP experiences. That was the catalyst for my commitment to hospitality which led me to working at the Dead Rabbit.