Victor DelPierre knows his drinks. As a former barista and mixologist world champion CIGS, we asked him to give us the lowdown on his work in coffee and cocktails.
What inspired your journey into the world of creating gastronomic cocktails?
Initially, what sparked my interest was the coaching and training I received from Michelin-star chefs. From the tender age of three, I began experimenting with recipes at home. By the age of six, I was concocting my own creations, aspiring to emulate Pierre Hermé, my childhood idol.
In 2003, I enrolled in culinary school to refine my gastronomy skills, delving into competitions whenever possible. During this period, I discovered my passion for hands-on craftsmanship and customer engagement, creating tailored, memorable moments for high-profile guests.
In 2007, I participated as a headwaiter in the WorldSkills competition, which introduced me to specialty coffee and mixology. This was a turning point, allowing me to merge all my interests seamlessly. In short, it marked the beginning of what would eventually become my signature: gastronomic cocktails.
What can you tell us about your approach to blending flavors in your cocktails?
My approach to creating gastronomic cocktails is inspired by nature, the environment and the history of the establishment. Additionally, I consider the DNA of the chef’s cuisine. Then, I meticulously source the finest products to align with my concept. Regarding spirits, my focus is solely on French craft spirits crafted by passionate individuals dedicated to quality. Essentially, my approach mirrors that of chefs crafting their dishes.
What does the role of a taste expert entail and how does it influence your consulting work?
It entails a very selective way of sourcing products. It also requires a creative vision. Moreover, constant research is essential to stay at the forefront of the demanding gastronomic sector, requiring ongoing learning and dedication.
Winning the World CIGS Championship in 2013 was an impressive achievement. What’s next in terms of participating in championships?
Participating in championships demands significant time and a budget. Having competed extensively, I’m now fully committed to my company, selectively choosing collaborators. Additionally, I provide coaching to assist young professionals in surpassing their limits. Competitive thinking requires dedication and patience. I aim to nurture passionate individuals and elevate the cocktail world to the level of the gastronomy sector.
How do you leverage platforms like YouTube to showcase your expertise?
YouTube has become the primary avenue for research, surpassing traditional methods like reading books or searching the web for information. With this in mind, we embarked on launching our YouTube channel to passionately share our expertise. Also, we aimed to provide precise information and teach techniques and elucidate our philosophy of using craft spirits and emphasizing quality. As a result, we have numerous students and professionals now following the channel, sending requests, questions, and expressions of gratitude.
What advice would you offer to aspiring baristas and mixologists who aim to excel in the industry?
The key to success lies in working harder than others, striving to surpass their efforts and excel in your endeavors. Despite the challenges, achieving excellence brings immense satisfaction and energy every day. Moreover, excelling in your chosen field can transform your life for the better. Furthermore, it will allow you to surpass your dreams and achieve the seemingly impossible. In conclusion, with dedication and perseverance, anything is possible.
Do you have any upcoming projects you can share with us?
In our pursuit of innovation, we are expanding our offerings to include a new range of specialty coffees. We are also collaborating with experts to craft the finest artisanal spirits. Furthermore, we are exploring novel approaches to pairing fine-dining cuisine with non-alcoholic beverages. We aim to elevate the culinary experience to new heights.
Moreover, we collaborate with Michelin-star chefs. I am passionate about creating experimental four-hand menus, pushing the boundaries of culinary creativity.
Lastly, we actively participate in the openings of various establishments. Consequently, we contribute to the growth and evolution of the culinary landscape.
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