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Emma Crisp: bartender rising star from Perth relishing chance to grow in supportive industry

Sue YeapThe West Australian
VideoIt was a break-up that spurred Emma Crisp to travel and do a bartending course. Now, the 26-year-old is one of Australia's best young bartenders.

Some people cut their hair after a break-up. Others go out partying.

Emma Crisp decided on a new career and hasn’t looked back.

In September, she was named rookie of the year at Bartender Magazine’s national bartender of the year competition and, in October, took out the rising star award at The West Australian Good Food Guide Awards.

“I got into bartending through a break-up, a relationship ended and I went to Europe,” she explains.

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“Instead of doing the traditional Contiki, I decided to do something that would educate me a little bit.”

Ms Crisp set off to do a four-week intensive bartending course in Barcelona.

“A lot of bartenders will stick their nose up at it but it is actually a really, really good course for someone who hadn’t done anything like that before,” she said.

“In the four weeks I was over in Barcelona it was more than enough to get me kick-started.

“To give you an idea, in four weeks you memorise all the specs of over 80 cocktails, you learn everything from distillation to techniques at the bar.

“Of course it doesn’t make up for experience but for someone who had never done it before it was the most valuable experience.”

After the course, Ms Crisp, 26, of Osborne Park, travelled through Europe, working in a few bars along the way.

“When I came back I decided that was what I wanted to do, so I moved out of marketing, advertising and graphic design into bartending.”

Ms Crisp’s timing couldn’t have been better.

“My first bartending job was at Bobeche, I got very lucky because the new Ku De Ta was opening and a lot of bartenders from established venues had left to go there so there were a lot of gaps and spaces for upcoming staff to be trained.”

Ms Crisp, who studied creative advertising and graphic design at Curtin University, has been part of the gun team at Tiny’s at QV1 for six months.

Her family and friends were supportive of her career change, one that has taken her away from the stresses of an office job.

“I really got into bartending to relax a bit more. I honestly think my friends and family can kind of just see how much happier I am and how much more I am learning in an industry like this.”

Award winning Perth bartender Emma Crisp.
Camera IconAward winning Perth bartender Emma Crisp. Credit: The West Australian, Nic Ellis.

Ms Crisp says it all makes sense when they see her compete.

“When they see what we do competitively, that is where all the brands put all the money into and it gets very exciting…they really understand,” she says.

“I was quite fortunate to work with a bunch of guys that were very passionate and committed to pushing our bar as well as themselves into the spotlight so they really pushed us to enter competitions, we actually got a bit of a name for ourselves as a team.

“As soon as I started… you really can’t stop.”

Crisp has also used her graphics skills to help with the branding of hospitality advocacy group Ladies of Liquor and Larder Australia.

Although she has heard stories of female bartenders being made to feel uncomfortable on the job, Crisp says she is lucky to have always worked in supportive environments.

If there’s one cocktail Ms Crisp is sick of making it is the omnipresent espresso martini.

“The espresso martini, I never want to make that drink again, is like a vodka Redbull for adults,” she laughs.

“There are just so much more interesting drinks out there.

“It is the highest selling cocktail in every bar you go to, you have to shake it for longer, it is frustrating if you get it all over your shirt —the drink can get in the bin!”

Crisp is unsure about one day owning her own bar but is keen to travel again.

“There is so much I could do, maybe a brand ambassador, that takes my old role and combines the two but I do like to be behind the bar and engaging with people a lot.

“And making drinks, obviously that is like the creative component I never really want to leave.”

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