Inspired by a recent post regarding ‘proper’ lemon zest technique, I have spent much of the last few days thinking about the relationships that we share within the beverage community. The nature of the relationship between professionals in any industry can be tricky: We are friends, because we share a passion. On another level, however, we are also competitors. I do not believe that these two facts are mutually exclusive.

I am lucky to be part of a market that is experiencing tremendous increase in demand for an elevated cocktail experience. I am also lucky to be inspired by a growing number of passionate, professional bartenders who continue to set the pace for our market. We are the same in many respects, but we also differ in style, personality, and specific fortes. Some of us prefer the classics. Others are incredible at modern, molecular mixology techniques. Every single one is worth getting to know.

It is, therefore, important to engage our community in a dialog about our craft: There is a reason we do the things we do. Whether we prefer to cut a zest with a pairing knife (thus granting it the structural integrity to express the necessary oils), or whether we prefer to use a potato peeler (to avoid excess, bitter pith), is an expression of the artist in each of us. If a new technique/tool presents itself, it is up to each of us to test it against what we value in our delivery. It is okay to defend our technique of choice, based on our professional experience. It is also okay to change techniques if we find an opportunity for improvement or style adaptation. It is these idiosyncracies in delivery that establish a following.

I do not see my friends in the industry as a threat to my viability; I see them as a tremendous resource for inspiration. Competition is a good thing – it serves to make us all better – to develop our individual styles of expression. As beverage professionals, we can, and should, work together to create an interesting cocktail scene with more than one potential available experience. We achieve this by supporting one another’s professional differences. In this respect, I believe we all benefit from friendly competition – we create a more interesting scene, and thus a broader clientele base for everyone to share.