Rookie bartenders don’t just deserve a seat at the table; they deserve recognition for the impact they’re already making.
Too often, the industry looks upward for inspiration, celebrating established names while overlooking the energy building at ground level. But I believe that we can learn a lot from rookies. We’re a fresh set of eyes on every aspect of your bar, unburdened by “the way things have always been done.” We question systems maybe you’ve stopped noticing, we find efficiencies, and we bring ideas that feel exciting simply because we haven’t been dulled by repetition... yet.
Tales of the Cocktail’s CAP program is a perfect example of what happens when we give young bartenders the opportunity to step forward. With over 600 applications worldwide and only 40 people selected each year to go Tales in New Orleans and take part, being part of the program is already a huge achievement. But what makes it special is how it highlights the Red Coats — the apprentices, the ones still learning — and gives them a platform to contribute, lead, and be heard.
I was one of those Red Coats this year, and as a Red Coat, you’re entrusted with responsibility. You’re encouraged to share ideas, make decisions, and step into rooms where you may feel like you don’t yet belong.
That trust changes how you see yourself. It shows you that being a rookie doesn’t mean you have nothing to offer. You’re surrounded by people who are equally driven, and somehow that shared exhaustion becomes camaraderie. The late nights, the pressure, and the challenges create a bond because everyone understands the journey.
We’re malleable, yes, but that doesn’t mean we’re empty. It means we’re ready. Ready to absorb, to experiment, to fail, and to try again. And in that process, we can create some of the most interesting, boundary-pushing work happening in bars right now.
What we need is support and encouragement from the broader bar community.
Because behind every young bartender putting themselves forward, entering competitions, creating menus, posting their work, speaking up in rooms they don’t yet feel they belong in, there’s a level of vulnerability people don’t talk about enough. It’s scary to put yourself out there and try to develop your brand so early. You’re still learning, still finding your voice, and yet you’re asking to be seen.
And even when that recognition comes, when you find yourself invited into bigger rooms, higher-level conversations, or standing alongside people you’ve looked up to for years, you’re often still the youngest in the room. Still figuring it out. Still questioning if you belong. That moment, while exciting, can be just as intimidating as it is validating. You’re on the right path, but it’s also a reminder of just how much further you have to go.
That’s where the industry comes in.
The rookies who show real promise, the ones putting in the hours, staying back after service to taste, to learn, to refine, deserve to be recognised. Not just quietly within their venues, but publicly, by the wider bar community. These are the ones to watch. They are the future icons of hospitality. And if we don’t know who they are, how are we supposed to build a supportive and inclusive industry that actually evolves?
Recognition isn’t about ego. It’s about momentum. It’s about telling someone, “what you’re doing matters; keep going.” Because when that happens, confidence builds. Standards rise. People push themselves further, not out of pressure, but because they feel seen.
So how can we bring that into the Australian industry?
We can create more structured pathways for young bartenders to be visible, not just through awards, but through guest shifts, industry panels, and opportunities to present their ideas. We should build intentional mentorship programs, where experienced bartenders teach as well as advocate for the next generation.
We should give rookies more involvement in menu development, R&D, education, and creative projects. If you trust someone to execute at a high level, you should trust them to contribute to the overall vision.
Most importantly, let’s create environments where young bartenders are encouraged to speak. Leadership is something you develop when someone gives you the opportunity to practise it.
As much as I’ve been ever so fortunate to work at venues where I feel valued and supported, not everyone gets that privilege. I’d like to see management show more mentorship than authority — less gatekeeping, more guidance. We all need to actively nurture talent, not just rely on it to “prove itself.” Because rookies are not just ‘the next generation’ — we’re already here, shaping what comes next.
