Patrick Vercambre

Where do you come from Patrick?

I currently reside in Knokke Heist, Belgium.

Where do you work?

I work as a bartender at Clouds of fashion Knokke.

Could you tell us a bit more about your career in the hospitality industry?

Highlights in the hospitality industry ?? Running a 350+ seat boardwalk venue is one.
Specializing in craft cocktails and the history behind them is another, collecting vintage material, roaming the net creating labels, menu’s, icons,…. Just makes my day.
Competing in national & international cocktail competitions making multiple finals, and winning the odd one
Mind you it’s not all about winning, but about pushing yourself & learning from your fellow peers.
Having some fun and learning to know new characters with the same “flaws” as yours is the cherry on the cake.
Visiting NYC once a year to get some new inspiration is my personal highlight in the industry.
What makes me stand out is my personality and the fire within when explaining and preparing drinks for less experienced clientele, they more often than not get sucked in with the history and trivia behind the cocktail, spirits & homemade produce used.
The smile on my face making people happy and enjoying themselves.

Why do you think you have what it takes to become the new Glassologist?

Because I designed a glass with dynamics. Hoping to be able to make a “trompe l’œil” calling it opticallusion and making it to the final 6, quite frankly unless there’s a prototype made we can only imagine what the design is going to do, this fact might and I hope to trigger the judges curiosity as much as mine to what will happen. I do realize this is a mere blueprint, I am open and welcome to the professional know how and suggestion to so many more details, do’s & don’ts to come. This is also why I haven’t yet settled towards size & looks or colour. I have mind you focused on some details as to align the carving on the glass, and giving possible solutions to facilitate the dynamics if proven not to live up to my expectations. Also if not equipped with dry ice or liquid nitrogen the design still has a use for every bar, possibilities are freezing the base with water, putting a little surprise bite in it, a nice fragrance, smoke..