amazing presenters
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Jason Crawley

Spirits

With over 25 years experience in bars all over the world, Jason Crawley is regarded as one of the most influential bartenders of his generation.

Jason's unique take on classic drinks, infectious humour and expansive drinks knowledge make him the train

er that every young bartender would love to model themselves from."Creating great drinks is just as easy as making a cup-o-tea.

All it takes is a proven process, a formula, a nod to attention to detail and of course a little practice and anyone can do it!"

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Paddy Maher

Beer

Born with an Irish thirst and with 15 years serving drinks and managing some of Sydney and Australia’s finest drinking institutions, Paddy Maher has lived and breathed beer all his working life. Founder of Sydney’s Australian Beer Festival in The Rocks, a respected beer judge and also a part of the craft beer resurgence he has worked to perfect the perfect serve, with award winning beer menus and training programs at The Australian Hotel and for Keystone Hospitality Group. Joining CCA as Premium Beer Specialist in 2008 with the SABMiller joint venture, Paddy continues to push development in the category and seeks out the perfect beer wherever possible.

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Paul Asquith

Coffee

Paul began his career working on a strip of cafes in Newcastle, including a period of time as the senior trainer for the Gloria Jeans chain.

Paul was a finalist in the 2005 Gloria Jean’s Coffees National Barista Championship and competed in two Australasian Specialty Coffee Association NSW Barista Championships. In 2008 he placed 3rd and in 2009 was runner up.

In August 2010, Paul joined Grinders Coffee as their National Training Manager,"Coffee is an amazing product that we have so much to learn about. The best thing is we learn each and every cup that we make. Coffee is great fun and it should never not be!"

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Walter Kennard

Post Mix

Walter has a background of working in the licensed industry, most recently with Bluetongue beer and Coca-Cola Amatil."Post mix is often overlooked by venues as a bit of a commodity, but I think that with a bit of care you can make sure that your customers get a great serve every single time, which is great for everybody"