Artist- Mixing It Up with Gustavo Rojas-170

Speaker A: Foreign.

Speaker B: That's a lot of balada. Hi, y'. All. Welcome back to Bollotified, your one and only pod for events and entertainment. I'm Anthony Balata.

Speaker A: And I'm Alexia. Christina Postalides.

Speaker B: He sure is. Hi, Alexia.

Speaker A: Hi, Anthony.

Speaker B: I'm excited tonight.

Speaker A: I am, too.

Speaker B: You know, we have somebody with us tonight that, uh, you know, we give these tipsies. And we have Alex, the mixologist, our flavorologist. But this is someone who Alex gets inspiration from that we're going to meet later. So it's really exciting.

Speaker A: He's absolutely wonderful and charming and creative and talented and.

Speaker B: Full package.

Speaker A: Full package. 100% full package. You're going to love, um, him, I promise.

Speaker B: But first, the word of the week. Words, words, words. The more you know, the better you

Speaker A: communicate and the better your chance to get people to listen and care.

Speaker B: And who doesn't want that? The word of the week is Lollygag.

Speaker A: Lollygag.

Speaker B: Lollygag.

Speaker A: Spell it.

Speaker B: Lollygag. L, O, L, L, Y, G, A, G. Lollygag.

Speaker A: Define it.

Speaker B: Lollygag. To wander aimlessly, to dawdle. Lollygag.

Speaker A: And use it in a sentence correctly, please.

Speaker B: I will now use it in a sentence correctly. I can't wait to lollygag with Gustavo Rojas. Lollygag.

Speaker A: Lollygag.

Speaker B: There you go. Now it's your turn. Tell us what you think of the word of the week. Just leave your comment below. Like and subscribe. Ring that ding a ling bell. And, uh, please don't. Lollygag. No, don't. Or dilly dally. Don't do that either, because you know you're just going to bumfuzzle us if you do that. We don't want to be bum puzzled. We'll send you right up to the C suite.

Speaker A: Today we have with us the man responsible for getting so many of us through the COVID times with his incredible YouTube channel. Hey, bartender. He also has a degree from Southwestern College in hotel operation management and. And a vast amount of experience in food and beverage management. And currently he is the main mixologist and bar leader at the Pony Room at Rancho Valencia Resort. Please welcome the incredibly talented Mr. Gustavo Rojas. Well, today I'm very excited because we have with us the. The man responsible for keeping so many of us sane during the COVID times with his incredible YouTube channel. Hey, bartender. He has a degree in hotel operations management from Southwestern College. He has, uh, extensive experience in food and bar management and is currently the main mixologist and the bar Leader at the Pony room at Rancho Valencia Resort and Spa, Please welcome the incredible Gustavo Roas.

Speaker B: Gustavo.

Speaker C: Good evening, you guys. How are you doing today?

Speaker B: How are you?

Speaker C: Doing so much, Anthony. Thank you very much.

Speaker B: And Anthony, thank you for being here with us tonight.

Speaker C: Thank you so much for the invitation. Finally, after all these years we've been talking about it.

Speaker B: Yes, well, well, you're a busy guy. You have a lot going on too.

Speaker C: Yes.

Speaker B: Yeah, a lot going on.

Speaker C: I, I, I assume that the entire planet had a lot of things going on, you know, those, those days.

Speaker B: That's probably a fair assumption we all have, right?

Speaker C: Yes.

Speaker B: So we're curious, when, when did you find you had a talent for, for mixology, for, for not just bartending, but for, for creating drinks.

Speaker C: Wow. Okay. That's a good one.

Speaker B: Uh,

Speaker C: I got to say that, uh, I, the first person that actually was like a, you know, picking my brain and kind of like a push me to develop some concepts and making cocktails and, uh, take ideas, ah, reinvent cocktails or do, you know, touch ups and get a better taste. He was a chef, Keegan Gerhardt. And this thing start right next, uh, um, office news, which was called, uh, D Bar. So drinks, dine and desserts. That's what that D stands for. A lot of people live in West Africa, but it's a drinks, dine and desserts. And, uh, for those audience don't know familiar with the name of Mr. Uh, Gerhardt. He was the, um, challenge pastry challenge. Uh, that was, uh, uh, his TV show. So he was a celebrity chef.

Speaker B: Okay.

Speaker C: And, uh, six, seven, German American guy, if I remember. Well, nine times best U.S. pastry chef. Three times best friends pastry chef. And when I got into his bar, I remember one of the first cocktails that I created. Um, under his inspiration, it was the salted caramel martini. Oh, that end up being the best sur martini in town.

Speaker B: Really?

Speaker C: Yes.

Speaker B: So he encouraged you to experiment.

Speaker C: He, uh, was like, hey, we have this concept. Look at it. And uh, for those people that they know, the Bart, uh, it was just like a wide building, really beautiful sky, uh, ceiling, uh, right. Beautiful decoration, uh, very foodie, you know, like. And, uh, it was like we need things that they pair up with our stenos. So I was just a bartender for him. And, uh, unfortunately I have to experience 1, 2, 3, 3 or 4 bar managers that they just walk out. And I remember the last one, I had enough. I have a pint of beer, I went straight to his office. I sit down, and I'm like, you know what? I'm sorry, I'm taking over the management of you are. Because I'm tired of like having these guys here just, you know, trying to do something and they just leave you hanging. And I remember he looked at the sky, he's like 10 Lord. And uh, that was the beginning, right? That was the beginning. I started like, you know, come up with like interesting concepts and uh, there's not. Honestly, I mean I don't believe that. Uh, my cocktails, they are like super amazing. But I can tell you one thing, it is a cocktail that is well balanced, super tasty, and you definitely want to have more than one. That's my vision in a cocktail.

Speaker B: When you make a cocktail, you want to make sure somebody wants a second.

Speaker A: Yes.

Speaker B: That's a great uh, goal to, uh, have.

Speaker C: Yes.

Speaker A: And I can attest that your recipes elicit that. How do I know this? I have made a couple and had

Speaker B: more than one and had more than.

Speaker A: I don't even make, uh, do a single recipe anymore. I mean, I already know I'm going to double it up.

Speaker B: Yeah, that's why. So no formal training as a bartender. All of it, uh, innate, you know, just sort of came out of you, if you will.

Speaker C: Well, no, as a matter of fact, I believe that this is more like uh, the result out of our old experience and finally touching the right place. So, uh, I come from Mexico City. I was born in Puebla, so it's a state two hours and a half down southeast from Mexico. But I work in one of the nicest nightclubs in Mexico City, which uh, people that, they, they're Hispanics, they know Alejandra Guzman. So the father of her daughter Pablo Moctezuma, they have this nightclub called uh, Dancer Su. And the concept, it was based on the people, you know, like a, uh, six foot tall, muscular, very good looking bartenders, you know. And I was just like looking at these guys and I'm like, man, I want to be one of these. I'm just going to know. And then I see him counting the money and I was like, I, uh, definitely I want to be one of these guys. But uh, I bartended in Tijuana for nine years. Uh, that's where I picked my broken English. I'm sorry.

Speaker B: That's beautiful.

Speaker A: No, it's beautiful.

Speaker C: Thank you, thank you. Uh, and I work in nightclubs, I work in weddings, I work in uh, uh, restaurants, I work in breakfast joints, you know, a little bit of everything. And right when I come into the moment that I touched D Bar, between D Bar, uh, Coronado, Marriott and bunny room, that's when things start polish. By the time I touch Pony Room, I feel in heaven because I mean I have access to anything I want.

Speaker B: Right, right.

Speaker C: I mean I have, I, I love it. I have my $60,000 shelf, you know,

Speaker B: and it's like I have one too, by the way. $60,000 shelf.

Speaker C: Yeah, it's absolutely nice.

Speaker B: I mean everybody needs one.

Speaker C: Yes, of course. Especially when you're like what should I go for today? That is rather Louis, you know. But uh, it just like that caliber is so nice to be able to chef, you know, I the perfect next day right there.

Speaker B: The Pony Room at the Rancho Valencia is probably San Diego's most, the most high end, uh, bar.

Speaker C: Right?

Speaker B: It's a bar.

Speaker C: Correct.

Speaker B: It's a very intimate bar, uh, in the county. It really is a very high end bar. You had a very high end, laid back but high end clientele there.

Speaker C: Correct.

Speaker B: So. And you could never have started your career at the Pony Room right there.

Speaker A: No.

Speaker B: No way.

Speaker C: I mean you need, you really need to know what you're talking about right there. Because I mean our client or guests, uh, this is people that they're in traveling the world.

Speaker B: Okay.

Speaker C: So these people that they bring, they're experienced and they're very knowledgeable, very discerning.

Speaker B: Mhm.

Speaker C: So they do know when you are like for real or you just like trying to, you know, like get away with mother m. And uh, it's nice, you know, to, to be able. Going back to Kieran Gerhardt, he told me one day knowledge is power. And he was totally right. So by the time that I actually get to Ponyroom, uh, my idea was okay, what do I have right here? I see bottles, I have no clue what they are. Bring it down, take a picture, go home and start like I'm doing my research. Okay. Comes from this area. Uh, this is a, uh, uh, you know, whatever. Tequila. This is a region. This is the Altus, this is the body, this is from this estate, uh, this type of virus and memorize that stuff. So that kind of knowledge is the one that you have to project.

Speaker B: Mhm.

Speaker C: At places like Pony Road.

Speaker B: If you want to sell a shot of 1200 2. $2,000 shot. Yes. You need to know about it.

Speaker A: I was actually going to ask you how you learned about all these various high end spirits.

Speaker C: Yeah, it is just about like uh, grabbing and that's one of the things that I encourage with the uh, current team. Uh, we do have a couple guys that I'm like, hey, being in a well, shaking A cocktail and learning the menu, that doesn't make you bartender. I'm sorry but it's not. There's like you need to know the operations, the proper way to serve and attend somebody especially in a high end industry like you know, like pawning and knowledgeable. You need to know exactly what is and what is it for how to apply it. You're not going to do you know, a sour with something that is going to just like increase the acidity more, you know, I mean you want to kill somebody with an acid reflection, you know. But uh, it's is challenging but it's very um, satisfactory to know at one point everything that you have in your bar. It's challenging but it's fun.

Speaker B: It's a lot and it's not magic. You put the work in.

Speaker C: Oh yeah.

Speaker B: And that's a great point to make. It didn't just come to you. You put the work in, you learn about the bottles you didn't know about and you made it work. And it's more especially at a place Pony Room. It's more than just having the bartending skills, it's the people skills. Right? Yes. And those are it sounds to me like skills you've had for a very long time.

Speaker C: If not born with, for about that I am not sure. I try to be respectful. Respectful to every single person that walks in. Uh, I project uh, what our beverage program uh, means and what they're looking for. I present our menu with proud because the food is amazing. Mhm. And obviously, I mean we have to represent. We are a 10 star force resort. So we have five for the actual uh, spa and five for the resort. So it's a 10 star and we

Speaker B: have to, you know, you have to live up to that expectation every single day.

Speaker C: We have certain amount of standards, we have certain amount of uh, uh, steps of service that we need to, we don't want to make it robotic, we want to be unique.

Speaker B: Mhm.

Speaker C: But with style.

Speaker B: So what's the trick in knowing when to give a customer attention as a bartender and when to sit back? That's a good question.

Speaker C: That is a really good question.

Speaker B: I'm curious.

Speaker C: Well for a person that actually works in the industry for quite some time, even my wife production, she says, you know, after all these years you became a really good profiler. You read the room, you learn to read the people and it's very easy and elemental for some. For some other, uh, it's just more like a paying attention to what is exactly the guest doing. So right there we have people that they sit down and they're talking about the future of San Diego. I will tell you, just per se, we have General Mattis there with General Dynamics one day and he enjoys a certain kind of, uh, French brandy. The last thing that I want to do over there is just go over there and try to his table and interrupt his conversation. You know, he's addressing, everybody's paying attention. Definitely not my place to go and offer, um, anything. Just like be attentive to whatever he would write. But uh, in the other hand, you have a beautiful lady that is staring at the tv, watching baseball but not making any kind of like a gesture. Yeah. She's waiting for somebody. So maybe that person needs to have a little conversation while you're like polishing a glass or, you know, it's paying attention.

Speaker B: Paying attention.

Speaker C: Paying attention is going to solve so much things and make you look good in so many aspects.

Speaker B: I want to say I think it's a little bit more than that. It's, it's paying attention, but it's also understanding that, uh, getting out of your ego, if you will, understanding it's really not about you, it's about what's happening here and tuning in to that. Really having the ability to tune in and let your ego go.

Speaker A: Yes.

Speaker B: Really care.

Speaker A: Genuine.

Speaker B: Right, right.

Speaker C: Which is a lot of things that they happen in the industry. You know, people, we care and there's some people that just want to make money and that's a very big difference.

Speaker B: And in hospitality.

Speaker C: Yeah.

Speaker B: If you just want to make money, you better be stay in your office. You better not come out on the floor. Mhm. You know, or maybe you should just, you know, get out of it altogether. Because we're in the business to be hospitable.

Speaker A: Yes.

Speaker B: Bottom line.

Speaker A: Period.

Speaker B: The end. Right? Yes.

Speaker C: Yes. I've been doing this for quite some time, so, uh, till nowadays I still enjoyed it.

Speaker A: Well. And I think we can all agree the food is important, the drinks are important, the experience is what's most important. And it's the experience that brings people back.

Speaker B: Right.

Speaker A: So I can go to an establishment and it's, everything is perfect. And then maybe I go one day and maybe the food isn't quite as good. It's still good, but it's not quite as good. The experience is still amazing. And I'm treated like my presence is wanted. I'm going to go back.

Speaker C: Mhm.

Speaker A: And I'm going to go back. Go back and go back. Yeah.

Speaker B: I think people want to feel comfortable. Right. They want to come in and feel like they're, they're at a place like at home, if you will. That makes them feel at home.

Speaker C: Exactly.

Speaker B: And uh. And you're responsible for that. Exactly. It's a very small place, so the presence of the bartender is massive in that place. You can't hide.

Speaker C: Let me tell you a little secret that sometimes I do. Like I said, you learn to read the people. Sometimes people they use walking and they're like, okay, what should I do? And I'm like, do you want me to tell you? And I grab the menu away or you want me to show you?

Speaker B: I love it.

Speaker A: Yes.

Speaker C: He said, you know what? Show me.

Speaker A: Mhm.

Speaker C: Beautiful.

Speaker B: Great.

Speaker C: And just give me a little hint here and there.

Speaker A: Mhm.

Speaker C: And let's start your dining experience.

Speaker B: Ask a few questions, get some information.

Speaker C: If he's like in the mood for something heavy or something light. If we have so many food restrictions, any kind of allergies, and what do you drink? And then I curate everything for them. That little thing bumps your service up here.

Speaker B: Absolutely.

Speaker C: And it's never going to come down. It's uh, like, you know, that's my first experience. It was fantastic. And it's nice. And it's even nicer when a guest from, you know, the usual people that they come to Pony Room allows you to do that for them. That's super. That's super nice.

Speaker B: Well, especially once you do it. You make the connection. You've given them something they really like. Maybe even surprise them a little bit. Right. You're in like flint now. Right. It's excellent. Um, what mistakes do you see? You're the lead bartender. Right. So what, what mistakes do you see from other bartenders? That, um, you, you, you. Correct. Are you. Maybe they even annoy you or, or you, you. What are those things that need to change that if I was a bartender, I'd come to you and you'd give me these rules.

Speaker C: Never miss work.

Speaker B: No, never miss work. Is that, is that.

Speaker C: It's like one of the, uh, main things that happens in the industry is

Speaker B: like missing work, Calling in. Yes.

Speaker C: Just like, you know, it is easy for somebody just to get up in the morning and be like, you know what? Hey, I don't feel good today, I'm not coming in. And that just goes in a little chain reaction because now you're short behind the bar. There's three, uh, bartenders or four, whatever it is, uh, multiplies the work and hopefully, uh, nobody else calls off because then they take another one out of us outside and then Chaos. Like what is supposed to be. For us to be on a, uh, cool, manageable environment to provide service, it turns into a nightmare, of course, you know, and, uh, to be on stage with that mindset is super difficult.

Speaker B: Sure.

Speaker C: Especially after quite some time. Yes. It turns frustrating. So that's like one of the main things that I will say. Be responsible. Ah, yo, just be responsible. Be adult. You know, I mean, uh, even, like, it's being honest. Hey, you know, I don't feel like dealing today with our guests. Perfect. Stay on the. Well, I take the towel. Done. You're happy, I'm happy. Everybody's going to be happy. Yeah. You know, so just communication with your team, number one. Number two. Uh, well, I mean, if you don't know what, uh, uh, what you have on hand, how you want to be able to sell it, you know, So a study is one of the main things that actually I just ask everybody and it's like, be knowledgeable. Know where do your bottles are. And one of the things that they always, uh, I want a few times. It happens too often, I guess. Hey, where is this bottle? I turn around, like, right there. Uh, hey, uh, where is this bottle? Right there. I'm like, guys, we have it selected by sections. Why? Nobody has paid attention to where to do.

Speaker B: Right, right, right.

Speaker C: But I mean, it's, it's, it goes day by day. You know, all of us were humans, all of us, we make. I make so many mistakes, to be quite honest, too, that I don't want to call off on anybody.

Speaker B: Well, humility, it's a good, good trait to have as a bar leader, as any leader.

Speaker A: Exactly.

Speaker B: Gustavo, where do you see yourself in 10 years? Have you thought about that? Don't say retirement. You knew you were going to say that right after I asked.

Speaker C: Ah, ah, man. Okay. I have a. I have a plan. Hopefully, you know, got in the middle of this. English will not allow me to do it. Um, my wife and I were thinking about to retire to Mexico. Retire, you know, but, uh, basically my idea is to go to the small little town where I'm from that both of us, we love. Um, it's called Atlisco, Puebla. You see in the channels, you want to know exactly what Atlisco is right now. It's called, uh, Magic Town. So it's like super popular. And there is nothing, nothing, not even close to what I can bring to the table. So, uh, it is retiring over there. Um, it's either start a bartending academy or open up, ah, a bar. And I will tell you why? Uh, there is one, um, book, or. I'm not sure exactly, the 100 best bars in the world.

Speaker B: Uh-huh.

Speaker C: And, uh, I am a mezcal fan. So I was in Oaxaca. I was super excited. I went to this place, and I walk out of there so disappointed because. For the $30 cocktail. Yes. Oaxaca, Mexico. $30, one cocktail. Uh, I was with some friends, and they're like, dude, you will smoke these guys any second. And I'm like, indeed. Wow. Yeah. So I can totally see myself either opening a bartender, economy, uh, having my small bar that is going to be open from Wednesday through Sunday. See? Writing a book. I still, you know, have some, uh, episodes already. And, uh, like I mentioned earlier, I have another chapter. And just, uh, finalize that book one of these days. And learn guitar.

Speaker B: And learn guitar.

Speaker C: Yes. That's been my desire to play, uh, classic rock and, um, uh, flamenco style, Spaniard guitars.

Speaker B: Wow. So that is very, very different styles.

Speaker C: Yeah. Uh, it's, uh.

Speaker B: It sounds like a busy retirement. Very busy retirement.

Speaker C: Yeah.

Speaker B: Yeah. That's you. You good? Yeah. You're not gonna sit down?

Speaker C: I'm super annoyed once. Once I open once. I actually. My feet. They're on the floor. I. I don't know if you notice. I. I think I. I do have been diagnosed with, um, attention deficit disorder. Hyperactivity. I'm like, you're moving. I'm in the go. I'm gonna go. And, um. I won't stop.

Speaker B: Do you finish things?

Speaker C: Always.

Speaker B: There you go. That doesn't sound in ADHD to me. You finish things.

Speaker C: I do finish it, but. Because, like, I want to see accomplished stuff. Like, my problem is I want to finish it in the day.

Speaker B: Oh, you sure?

Speaker A: No. Yeah.

Speaker C: And sometimes my patience is not helping me.

Speaker A: So, uh, I have a term for that, because I suffer from the same thing. I call it. It's my version of ocd obsessive completion disorder. I cannot stop until it's done. My brain will itch if I don't finish.

Speaker C: Yeah, I don't. I don't like to leave things for the next day.

Speaker B: I'm, um, the same.

Speaker C: I like to get them done. And once they're done, I can actually just be peaceful and big smile and move into the next one.

Speaker B: Yes. Because when you save things for the next day, you have to react, organize, re. Reorient yourself to what you were doing, how you were doing it, the process you had. Will you do it the same way that you did it the night before the day before? It's a. It's A lot extra energy, right? It's a lot of extra energy.

Speaker C: Yep. Yep.

Speaker B: Yeah.

Speaker C: Correct.

Speaker B: So we, uh, have something that we call the Balata 5. 5. These are five questions that we ask everyone.

Speaker C: Oh, my goodness.

Speaker B: You know, so we haven't shared any of these with you, so they'll be new for you. And do you mind? Please, go ahead. All right, here we go. Okay. So what was your worst bartending experience? And what happened?

Speaker C: Oh, my goodness.

Speaker B: Oh,

Speaker A: it's gonna be a good one.

Speaker C: Uh, yeah. So speaking of the chapters, wedding venues. And I realized that wedding venues, it is the most delicate place to work because one mistake and everything relies on the bride.

Speaker B: It's a. The biggest.

Speaker C: It is a super. Exactly. It is a super emotional.

Speaker B: Right.

Speaker C: Environment.

Speaker B: Okay.

Speaker C: So, but this case, it was not the bride. It was the father of the groom. Oh, and I tell you, what is this. Can I mention brands?

Speaker B: Sure. I guess, I think, huh.

Speaker C: Because he's a local, so I'm not gonna say it because I don't respect. But, uh, the son of the owner of one of the largest breweries in San Diego that is located in San Marcos mother's, he got married.

Speaker B: And

Speaker C: the groomsman came over with, uh, what we call jockey boxes, which is basically a cooler with a coil system in order to chill kegs of beer.

Speaker B: Okay.

Speaker C: Okay. And, uh, previous to that one, we have another person that actually from another large brewery that bring over four kegerators, professional equipment. So completely two different scenarios, but same topic beer. Because that was the. Actually that they're going to give, uh, to the attendees. Sad to say that four of those jockey boxes, they were completely useless. Broken leakage, no gaskets. I mean, we couldn't work with it. So we start bartending. And I mean, like, uh, the ceremony is over and you have 200 people

Speaker B: line up right there.

Speaker C: Yeah.

Speaker B: Suddenly.

Speaker C: And we have, like, beer that we can afford.

Speaker A: Was it a hot day?

Speaker C: Yes.

Speaker A: Okay, that makes sense.

Speaker C: And this is San Marcos, so it was, like, super hot. So what we did is, like, we pump and we fill pitchers and we put them in ice to keep it chilled. Yeah. So that you can save the rush. And we address this thing to the actual groom. We're like, hey, you know what? We have this problem. He's like, yeah, go ahead. Sato said that somebody is like, oh, just wait until the father of the groom knows that you're pouring his beer out of a picture. Can you believe that? He actually went and told him. The father of the groom came behind the bar and they start like,

Speaker A: you

Speaker C: know, Names and everything to me. And I'm like, sir, wow. I'm like, sir, please, you need to see this. You are not at the level of the conversation here. I want to speak to the manager. I'm like, nice to meet you. I am your bar manager. I'm the one in charge of. No, you're not. No, you're dismissive. I mean, it make my life miserable. Sure. I mean, like, you wanted to be disrespectful. Yeah. But I mean, I was like, it's not my fault that your team just bring this terrible equipment. You know, that was just kind of like, come on, it's not my fault he didn't listen. No. Uh. And, uh, you know, eventually the grum came over. He's like, don't listen to my dad. Please don't worry about it. And I'm like, well, I'm definitely not gonna lose my sleep tonight.

Speaker B: Right.

Speaker C: Yeah, I feel bad, but, uh, hey, we have to work with what we have in hand.

Speaker B: You gotta buck it up and move on. And. Yeah. Even.

Speaker C: Yeah. The next day I was like, you know what? Whatever.

Speaker B: Right?

Speaker C: It's done. But, yeah, in the moment, I really feel very tempted to just, like, talk back to the guy.

Speaker B: Of course.

Speaker C: Like, hey, you know what? Just measure your way. You're talking to me. Um, I'm trying to be survicial here, but I am not, you know.

Speaker B: Yeah, right.

Speaker C: Whatever.

Speaker A: Yeah.

Speaker B: You don't have to say it. We know.

Speaker C: Yeah.

Speaker B: So have you ever met one of your heroes? And if so, who? Somebody you admire?

Speaker C: If I ever met one of my heroes, I mean, like, in the industry.

Speaker B: I mean, somebody that you admire, somebody that you. You thought, oh, I'd like to meet that person. Anybody.

Speaker C: Well, I gotta tell you something. I mean, I have an amazing experience based on the knowledge that we were talking about. One of the guys came over and he's like, hey, I have, uh, a gentleman asking for, uh, a good Muscat. And I'm like, okay, so has he tried something before? I don't know. Go talk to him. Kissing. Table 46. I'm like, okay, whatever. So when you get into the second part of Pony Room, which is Belladora, the nice high end restaurant, uh, things are a little bit more dark in there. And I did not see the gentleman. Pretty quite right. But anyway, I mean, we have a nice conversation about three different varietals. We have a beautiful conversation. I explained them the difference in between everything, and the guy was just like a super nice. Next thing I know, he follows me to the bar. And I see him, and I'm m. Like, why is this guy so familiar? Why is he so familiar? And he's like, you know, what is your name? Gustavo. Nice to meet you. Nice to meet you. Can I take pictures of the bottles? I'm like, sure, not a problem. Yeah. And he said, hey, do you work tomorrow? And I'm like, uh, no. He's like, well, nice to meet you. I'm Simon Levon. And I'm like, He's like, I'm the leader of, uh, lead singer for Durandura. And I'm like, I know who you are. Of course I know who you are. Do you work tomorrow? And I'm like, I was working. As a matter of fact, I supposed to work. And I'm like, no, no, I'm free. He's like, do you want to come to my concert? Like, I would love to go to your concert. He's like, um, two tickets. We'll be fine. I'm like, sure. It's okay. I want to give you four. I'm like, excellent. It's okay. I can give you six. But no more than that. Okay.

Speaker B: And I'm like, okay.

Speaker C: Backstage pass.

Speaker B: Beautiful.

Speaker A: Wow.

Speaker C: We spend, literally speaking, 15, 20 minutes in the backstage. I brought this really cool bottle of Mezcal, uh, that I run that, uh, same day to Tijuana in the morning.

Speaker B: And you picked it up?

Speaker C: Yes, I pick it up myself. I got some, uh, really nice. Really hard to find that, uh, it was like, probably like another bottle production.

Speaker B: Beautiful.

Speaker C: So he appreciated very much. And, uh, we exchanged phones. We have, uh, emails. And, uh, soon enough, I mean, all the executive team of, uh, Rancho Valencia was sitting behind me, and they were like, huh? What are you doing right there? And I'm like, oops. And it's like, what is that deal right there? I'm like, well, that's my backstage. And why. Why I don't have a backstage back. Uh, so meeting Simon Levon and actually, well, came acquaintances. It's one of my most amazing stories behind Lavar.

Speaker B: Yeah, that's a beautiful story.

Speaker C: That's a beautiful story.

Speaker B: That's a hero. That's a hero.

Speaker C: M Including one thing. My first song that I learned in English. It was by Durand Duran.

Speaker B: Oh, really?

Speaker C: Yeah. So I was like, a super, super excited about that.

Speaker B: So, uh, this is going to be a tough one. What do you think people say about you when you leave the room?

Speaker C: My goodness. Ah, everything depends on the day, I assume. And the limitation.

Speaker B: That's a fair answer. That really is.

Speaker A: That is.

Speaker C: Yeah. Everything depends on I. Most days I. Yeah, if it's like one of those days, like, people can hate me. I mean, like, I have a really short temper. Uh, even though, like, it's really hard for me to be angry, you touch that button, it's like instant, and I tend to react. So I, I can be, uh, I can be a little too rough, I must say, and a little too sharp with my words, if you know what that makes. And it's not like a boredom insulting, but it's very like a, uh, step out of the side.

Speaker B: What brings you to that point?

Speaker C: Is it, uh, uh, when, like, for instance, one example, when I, uh, have something that I've been working hard on, this, and uh, I have somebody that actually changed one of my recipes, and just because he's like, oh, you know what? This thing tastes better, I completely lost it.

Speaker B: Of course there's, uh, a. There's a lot of personal energy and time, uh, effort.

Speaker C: But I mean, it's like, this is one of those kids that I'm like, who, uh, told you that you can do that? I'm like, man. I mean, who. Who told you? No, it's just, I consider that. Who are you to consider that? I mean, especially with this product in particular, because if you make something wrong, you can get people sick. Um, so I'm like, you're playing here with fire. And it's my reputation in line. Not yours, mine. Um, don't ever touch my product. I can tell you when I walk in there can be like a. I

Speaker B: mean, that's like taking a Van Gogh and deciding that you need to change, you know, a line or. Yeah, it's the same thing.

Speaker C: Yeah, it's like, you know, it needs a little, a little sparkling here.

Speaker B: I hope, I hope the, uh, that he learned and doesn't do that again because it's.

Speaker C: But, uh, in, uh, any other day, like, uh, where does he get this energy that is, uh, the main thing. It's like I'm always like, you're on center.

Speaker B: Yeah, you're on.

Speaker C: Yeah. When I'm there, I have my coffee

Speaker B: and I'm on it. Yeah.

Speaker C: You know, it's a non stop and last, uh, minute, I grabbed my glass of water, I walk and I come home and I just lay down, I grab my guitar, I get my little club soda or my glass of wine. Chill, relax.

Speaker B: It's done.

Speaker C: Right? When I'm ready to go to bed, I go to bed. Two minutes, boom, out.

Speaker B: You sleep like a baby.

Speaker C: Oh, yeah.

Speaker B: So you receive an invitation telling you you are invited to bartend. Who sent you the invitation or what place sent you the invitation. In other words, if you could pick where you can bartend or who you would bartend for, who m. Would that be? Where would that be? I mean, you're at a pretty decent place right now.

Speaker C: I mean, it's hard. It's really tough. It's really tough. Like we were talking earlier. I mean, I work at. I. To be quite honest, I would like to have one more week at, uh, Overlord.

Speaker B: One more week at over the Border.

Speaker C: One more week at Oberborder. Yeah, that place. It was.

Speaker B: It's an energy that can't be replicated.

Speaker C: Yes, yes, yes. I mean, like, uh. I. I, uh, wish I can tell you what it will be the equivalent of this artist that we have at one point, but it's like the best of the Spanish. The rock and Spanish bands playing.

Speaker B: Sure.

Speaker C: And I was like taking pictures with them, making cocktails for them, hanging out and backstage with them, and then go back to the bar, you know, and keep doing my work. But, uh, yeah, any day. I mean, like, um, have so many great artists that, uh, I would choose one way.

Speaker B: There are a lot of perks to being a bartender.

Speaker C: Yes.

Speaker B: There really are. I hadn't really thought about that until this conversation. How many perks there are and how full means you can get people.

Speaker C: Waiters instead of worse. You know, in general. I mean, they have to take care of a lot of stuff. And that's why, actually I feel a lot more comfortable behind the bar because I manage my space and I manage my time. And when I manage my time, I make things happen.

Speaker A: And.

Speaker B: And um, I. I want to be a little clear about that. There are a lot of perks because there are only perks when you excel.

Speaker A: Yes.

Speaker B: At ah. What you do. And it's special. It's. You're creating an experience that is unanticipated. They're walking into the pony room. They're not necessarily thinking they're going to drink something they haven't had before or meet someone that knows more about something or at least as much as they do. So you're already at that level where you. You've make these perks happen for yourself, really. Right. It happens because you elevated your craft.

Speaker C: Yes. And, uh, we making uh. Every single moment, you know, remarkably memorable. You know, we. We. It is very grateful to have people that they come back a year, year and a half. Gustavo was looking for you. I mean like, uh, the fact that I'm going to tell you a big secret on me. I am so bad remembering names. Terrible, terrible in Spanish. I have no problem in English. It's just so hard for me. But I will never gonna forget your face. And we wanna. I wanna tell you exactly what you were wearing that day. What do we talk about it and what do you order? I have that memory, but not the name. And nobody's perfect.

Speaker B: I'm sorry.

Speaker C: But, uh, it is just like so nice. That tells you that you're doing something right.

Speaker B: Absolutely.

Speaker C: You know, and it's nice. And, uh, it's one day a beautiful lady came in and it's like, hey, can I have, you know, the menu and this and that. And she's like, you're Gustavo. And I'm like, yeah. Next to me. She's like, oh, my God. I was looking the reviews and you seem to be like the MVP of the retro Valencia. And I'm like, well, thank you so much. You know, and then I figured out that, yeah, my name is just like, uh, here and there on the review. So apparently I'm doing something like that.

Speaker B: You have an opportunity to hold people in your hand for a few moments and create something really special. You have the intimacy and you're doing that, and it makes you a very, very special commodity. Very special.

Speaker C: It feels good. It feels great.

Speaker B: So, so, so.

Speaker C: Feels great for us too.

Speaker A: And.

Speaker B: And we've never really been served a drink by Gustavo. Now, quickly, I want to tell you that Alex did make the paloma hermosa.

Speaker C: Oh, yeah.

Speaker A: And. And he was very gracious because I did ask Gustavo first if it was okay that I do this, since there were a few little twists. But I did get his blessing before we did this. And thank you for that generosity.

Speaker C: Yeah. No, and, and, and honestly, I mean, nowadays it's really hard to come up with something very unique that you own created. Everything is basically an adaptation, a modification, everything. I mean, yeah, those days are long gone. I mean, nowadays it's like, uh, we seen something, we try to duplicate it. You taste it and don't like it, and then you add your style. So. Yes.

Speaker A: Thank you so much for delicious.

Speaker C: Thank you.

Speaker B: It was delicious.

Speaker A: It was, yeah.

Speaker B: I mean, I'm not a drinker. It was delicious. It really.

Speaker A: One of the changes, I have to say, came from a mistake because my ice cube, my giant ice cube didn't freeze. And I'm looking at my egg white going, well, what do I do with this? So I frothed it, I meringued it, and use it as a decorative topping on there, and then it has a nice little. So that was kind of a mistake, but it came out. But, uh, you know, I also wanted to say that, um, the tequila that we used for this, it was the. From one of our sponsors, Pasion Tequila. And that sponsor was brought to us by Mr. Michael on the rocks Boleme. So I wanted to make sure I gave a shout out to him, but especially thank you for your generosity in letting me concoct that creation.

Speaker C: My absolute pleasure.

Speaker B: Thank you for being with us tonight. Gustavo Rojas, thank you for the creations and for the. Really, for all of your professionalism and the way that you represent. Because we need more people that represent like you do.

Speaker C: And my m. Goodness. Thank you very much.

Speaker B: Thank you, sir.

Speaker C: Feel very flattered.

Speaker B: Thank you.

Speaker C: I really appreciate the invitation, the space, and, um, the future invitation, of course. Count with me, please.

Speaker B: Thank you.

Speaker A: Absolutely.

Speaker C: My pleasure. Thank you so much, Alexis. Thank you very much. And, uh, senor, gracias.

Speaker B: Hey, thank you for listening to Bellatified.

Speaker A: If you haven't already, please like and subscribe.

Speaker B: And remember to leave us your questions or comments@bolotta.com podcast Bolatafied is a production of Bolotta Entertainment. Hey, that's a lot of bolata. Stay engaging.