Episode Transcript
Speaker 1 00:00:03 Hi, Ola and hello and welcome to my kids. Think I'm cool, but podcast hosted by me, yours, truly Jackie I'm an American Filipino mom living in Denmark, trying to balance culture, raise international kids and learn the language all while trying not to lose my shit when I'm not parenting. I'm a working mom, aspiring entrepreneur and a podcaster by night. So get ready for an exciting season. Two of my kids think I'm cool podcast. This season, I will focus on international parents doing their thing from changing careers, starting a business all while trying to adapt to a new country. So grab a coffee or wine and listen, laugh and enjoy.
Speaker 2 00:00:50 Hi everyone. And welcome back to my kids. Think I'm cool. But podcast for today's episode, I have someone very special, actually met her at my Danish class. I know I'm back in Danish after eight years, but I met her in Danish class and it was super interesting talking. Her, her name is Anne tan. I dunno how to say her Danish last name. So please don't expect to say her Danish last name. It's super hard. But anyways, she came here two years ago, two 20, and she moved here with her family. Her husband is Dane and she, they have one son together and I found it really interesting of what she does for her job and what she actually started here in Denmark, which is really interesting. She was living in Singapore before she lived in, uh, Denmark and she was a professional bartender and I didn't know what she meant by professional bartender until she really explained it to me.
Speaker 2 00:01:48 And I thought it was really interesting. And so now she actually created a cocktail classes actually here in ballet where I live. And so she puts on classes on teaching people how to create really good cocktails. And I thought it was really interesting on how she started that business here in Denmark and she shares it all about it and how she got started and why she got started. And also a little bit about her family life here in Denmark. So yeah, I hope you guys enjoy this interview. Uh, we were talking for a really long time because I dunno when I talk to people and meet people, I just find their life so interesting and so amazing that she created something of her passion of making cocktails, making people happy through cocktail as a business. And she really shared it in her, in this podcast. And I really wanna share with you guys on how she started, uh, and why she started and why it is really important to do something that you love, especially in a new country where you really have to change your career, change your passion and making it into a business. So I hope you guys enjoy this episode of my kids. Think I'm cool, but podcast,
Speaker 3 00:03:09 Hi Ann, and welcome to my kids. Think I'm cool, but podcast, first of all, I just wanna say thank you for, you know, coming on. I know you have kids and you have this busy business to just come on and share your experience on your amazing business. I think is super interesting. And I think a lot of my listeners will think it's super interesting because who does not like a good cocktail <laugh> I let you introduce yourself to the listeners. You'll probably do a way better job than me. So please tell the listeners where you're from and how did you end up in Denmark?
Speaker 4 00:03:43 Okay. Hi everyone. My name is Ann. I'm actually originally from Hong Kong, but I lived most of my life in Singapore and Hong Kong. We moved to Denmark in two 20, if I'm not mistaken due to COVID and all the political happenings in Hong Kong. And also the main thing because my husband is Danish. So I think that's a lot of people that can relate to. I've been in the, let's say been in the spirit industry for since 2010, since 10 was actually one of my first jobs. I started with beer and I figure out that I hate that bitter bubbly thing. So I moved to Bailey's, which is the coffee LA cure. And then they promote me to vodka and then they promote me to whiskey. So I narrow the components and then I started making with it. And then I figure out I'm good flavor. And I've been a bartender since,
Speaker 3 00:04:34 But you call yourself. I remember when I first met you in a Danish school, uh, Ann and I actually met at Danish school and yes, I am back in Danish school after eight years living in Denmark and we were talking and she calls herself a professional bartender. And I thought that was super cool that, you know, you can do bartending, but she really took it to another level of being a bartender. Can you explain to the listeners exactly what a professional bartender is?
Speaker 4 00:05:00 Yeah, of course. So the normal bartenders, it's the one that you see on these typical mic was that basically just poor. They don't know anything. If you ask them like, like a simple cocktail, even as simple as a diet dietary is basically a rum fresh lime juice. We call it lemonade, which is you have to squeeze it's fresh and sugar syrup. And if a person doesn't know what that is, then that's like normal bartend. They're like whatnot, professional bartenders though. We take it in the next level. We actually have techniques. We do know that it's some process and some of us like me, I actually do molecular cocktails. Like I play with chemistry as well. I play with flavors, those type of flavors that you even in a cocktail, it's kind of like a three core drink. First you'll have like the subtle sweetness. Then the saltiness comes in and then there's like a final flavor.
Speaker 4 00:05:54 And you are wondering like, what is this? So that difference between like just those bartenders that you, it's kind of like a in cocktail terms and end Danish terms, normal bartenders are the gin half. Yes. I totally hate that one. It's basically just gin and some mango syrup and just poor pork or no skill at all. No skill needed. Just that. And then you have me, that's gonna go for, let's say a breakfast Negro, it taste like bacon coffee, and then there's a hint of bitterness on it. So a flavor water, I mean, who does that? Yeah, I do things like that, like that.
Speaker 3 00:06:34 Yeah. So you take it to a whole new level. And is that something that you did in Singapore before you came to Denmark? Or were you just a bartender in Singapore and just kind of like, oh, I'm gonna, you know, take this.
Speaker 4 00:06:50 I started actually being a bartender in Singapore and then at some point, well, I also did like a part-time DJ at one of the bars in Singapore, in marina based end. And then when I got enough money, I actually did like a partnership. So I co-owned the bar in Singapore and that's kind of like the managerial side of things. And I figure out like, oh, all the costing and whatnot. But then the thing about cocktails is that it's an evolution that's going on. It's like some things that are good this year. It's not gonna be good next year. Or you have to give people something new, something different every time. And they're just gonna get bored and not, they're just gonna take their business elsewhere. They, people love to be surprised and real bartenders. We actually love to prove you wrong.
Speaker 3 00:07:38 <laugh> yeah.
Speaker 4 00:07:39 Like we will give you something that you don't like, and it we'll either go in two things, whether you hate it or you like it, if you hate it, it's fine. We know that you don't like it and then we're gonna move on from there. So that's basically what I did is that I don't really settle for something. I like the thrill of the challenge all the time. Cause I don't like being boring.
Speaker 3 00:08:00 Yeah.
Speaker 4 00:08:01 It's the same thing. When I put things on my cocktails, I don't like boring. I like vibrant. I like it with color. I like it. According to season. I mean, what the hell will drink mojito in the middle of winter.
Speaker 3 00:08:13 Yeah. That's true. What do you think the difference is from, you know, the bartenders here in Denmark versus like where you came from in Singapore? Like the level of, because I notice even when I moved from the us to Denmark, it's just not, it's a bit different, but not as professional. Like, like I could have gotten the better. I remember I went to Copenhagen and I ordered a, a sangria and it was a clear water I got and I like, this is not sangria. I was like, what is this? And of course, you know, we live in Denmark and it does not cost. Uh <laugh>. It doesn't cost as cheap. It was very expensive for water and some coloring.
Speaker 4 00:08:55 Yeah. Oh yeah. Oh yeah. The biggest is, I mean, I visited us a lot. The also the cocktail scene in Singapore and Hong Kong, especially Hong Kong, cuz one of the top parts actually is in Hong Kong. It's way different. Cause people are actually, they don't mind. Although the price is not that cheap as well, but they are not scared to be a bit more adventurous. They're not playing it safe. The problem that I notice here in Denmark is that people are not, are really afraid to jump on that. The moment you put something, like for example, a spicy cocktail, they were like, oh hell no spicy E no. But then when they try it, they were like, okay, it's actually not bad. But the problem is not everybody wants to try there. Like they wanna be safe here. They want it sweet and gassy.
Speaker 3 00:09:47 They want the G
Speaker 4 00:09:49 <laugh>. Yeah, exactly. And there's only a couple of places here in Denmark that you can actually have a good cocktail scene and it's mostly one is the biggest city. That's actually why also, why I started the whole thing here in violet, because I noticed that we're missing an actual good cocktail place in bio. Like we do have some, but it's really like either you don't taste alcohol or it's just diabetes in a cup. That's what I always say. It's diabetes in a cup. Like I need a jug of water just to wash it out. Cause it's just pure sugar, pure cream, pure sugar, pure, pure citrus. And I'm like, no, it needs to be balanced.
Speaker 3 00:10:27 Yeah. Or they have everything pre-made and so they just put the alcohol and then they just put it in the cup. I've noticed that too. <laugh>
Speaker 4 00:10:34 Yeah. Yeah. That's the thing though. People love it easy. And I get it because you don't have the time to get up also because the current, well it's still going on, but somehow it's better because of the pandemic. People don't wanna grow up. But the thing is all these gin and tonic and the glass, all these cocktails, they're just too sweet. They're actually used. They're actually made to be distributed more like more, it's more like quantity over quality. Mm-hmm <affirmative> you put a big brand on it and then you try it. It's actually not bad is a good example. Will be though upper spritz bottles. You're so sweet. They're not really spritzy as I say, and if you tried normal upper spirits versus the one that sold in the bottle, you won't mind paying two times or even three times the price of the actual SPS versus the bottled one. And you'll get the bottle away.
Speaker 3 00:11:28 Of course. Yeah. Probably tastes better too.
Speaker 4 00:11:31 Oh yeah. Go ahead. Yeah.
Speaker 3 00:11:32 Before you moved here, did you think it would be easy to start, you know, this alcohol bartending professional bartender business that you're doing? Did you think it would be easy?
Speaker 4 00:11:43 No. No, it's not. It's definitely not. I mean just the language barrier itself I've been with. I've been with my husband since 2012 and we've been visiting Denmark every year or the last decade or so. And I do understand what they say most of the time, but it's just different. The moment I move here to Denmark, I wasn't even given any time after I got my permit to stay like, to coordinate myself and everything. It's like, oh, you'll have to learn language like this. You have to be Danish like this. You have to integrate like this. And you were like, whoa, this, this, this is different from where I came from. Yeah. Like calm down. But no you're giving like giving deadlines that you have to go through this and that and that, and you don't really have time to think. So it took me a while.
Speaker 4 00:12:34 I started really, really slow. I mean, I'm not that known. I've done some small projects and big projects every now and then, but thinking about this business and basically in this industry is that you build your contacts slowly. Sometimes if I can be lucky, like I know one person and this, this person will tell me everything or introduce me to everybody. And then you have, I mean, violet, there's really nobody here. No. Especially in my, in my line of work, there's nobody here. So in the moment I say, oh, I'm doing cocktails cocktail. What? So do you have a bar? I was like, no, not exactly. If I teach people what a real cocktail is. And then afterwards they get to try it because the only way for you to know it is for you to try it. It's the same thing with food. You only know the food is good, but once you try it. Yeah. And they're like, okay, it's not bad. And they can say that I'm really passionate about it. And of course I am. I mean, it's my job. So you have to be really passionate about it.
Speaker 3 00:13:38 Yeah. And then you wouldn't be doing it. You wouldn't have all this alcohol and all this knowledge, if you weren't, you're not, it's not like you're doing it for the money. <laugh>
Speaker 4 00:13:46 No, no, no. I mean, I have no problem in that category with
Speaker 3 00:13:50 Me.
Speaker 4 00:13:51 Yeah. No, it, it, it's more like, I love to, to see the face of that person, that trauma, my cocktails and like actually good. Like, yeah. Cause I always make cocktails like how I would like how I would drink it. I wouldn't drink horrible stuff. I wouldn't even put that in my mouth. So why would I put it in yours?
Speaker 3 00:14:11 Yeah. Yeah. Or give you a hangover, right?
Speaker 4 00:14:15 <laugh> yeah. Well the thing about alcohol and people are actually really scared when they say, oh, cocktails alcohol. And they think like, oh, I'm gonna, I'm gonna get wasted or really get drunk. But actually it's not people look at me and all I think, oh, oh, she talks about is alcohol, but I'm, I'm not an alcoholic. I'm here taste. And that's the thing about cocktails. It's also an experience for person. So not only that it's, it's like a, it's a good compliment to food. If you can. I mean, good restaurants do like all those really proper restaurants, especially when stores, they do have a good cocktail menu. But it also, it's also with the company that you have. Yeah. So that's correct. Yeah. If you have good cocktails and if you have good company, most likely that company will stay and you guys will stay the whole night too. So it's all about, it's all about that mix. Yeah. So if you have, if you go to a place, let's say it's friends use Nancy and the cocktail is shit. You wouldn't want data.
Speaker 3 00:15:13 You're not gonna,
Speaker 4 00:15:14 No, you, you won't take, you won't take your business elsewhere or worse. Your friends are just like, oh, let's take a nightcap guys. So let's just go home. Yeah. It's not. And people don't take it that way.
Speaker 3 00:15:25 No. Or you'll go to another bar, just go to another bar. <laugh>
Speaker 4 00:15:29 And that's what we don't have in violet.
Speaker 3 00:15:31 Yeah. Uh, what was your biggest obstacle when you were integrating in Denmark with this business or personally, or with your family? You think
Speaker 4 00:15:43 Definitely the language. Cause there's only a limited, like for example, for my cocktail classes and also the people that I talk to, there's only also a limit of what I can do and what I can say. That's why, when some of my events, I have to do a partnership with one of my clients. Cause he handles the Danish side. I mean, yes, I can speak Danish, but there's only so much I can say. And once we started talking really fast and I'm just lost, so he knows how to sell the Danish side. And I'm more on the technical side,
Speaker 3 00:16:14 The actual, the taste and the visual and experience
Speaker 4 00:16:20 Even down to the cost. Cause at the same, at the end of the day, it's a business for everybody. And I had to show people or actually show clients like how they can profit from this. Cause everybody just wants to, I mean, it's all about the money at the end of the day for them. And uh, for me I'm like, okay, great. If you, for my hospital, I feel, I feel proud of that. Cause that's basically mine.
Speaker 3 00:16:42 Mm-hmm, <affirmative>, that's really good that you are able to, how did you find your partner, your business partner that was in Danish.
Speaker 4 00:16:50 It's actually, yeah, it's Danish. It's actually from my old workplace.
Speaker 3 00:16:54 Oh, okay.
Speaker 4 00:16:55 Yeah. We, we felt like we both were mistreated photo of us.
Speaker 3 00:17:01 Yeah.
Speaker 4 00:17:02 So there is that saying that the enemy of my enemy is my friend.
Speaker 3 00:17:08 Yeah. Okay. Yeah.
Speaker 4 00:17:09 So it went that way and then we figure out like, and now more like he figured out that I'm actually, I'm the key person in this place. Like this is her, not you, your poor BS. It's her. I'm going with her. I do business for him. He do business for me. It's like a two way straight. Like most of my products are actually that is featured in the cocktail lab. And also sometimes that put a bit of his products in my Instagram and my social media. So it's kind of like a two-way street. So I benefit from him and he benefits from me. It's a good partnership. And then I move on from there. So he introduced me to different people's in Denmark and all of them are asking me the same question. What the hell are you doing in violet?
Speaker 3 00:17:55 Yeah, I get that too. <laugh>
Speaker 4 00:17:57 Like, you should, you should be in so you should be in somewhere. And I'm like, yeah, violet.
Speaker 3 00:18:06 Yeah. But I feel like violet, it's growing a lot of people I talk to in Copenhagen wanna move here. It's really weird. Yeah. It's really weird because it is like an up and coming small city. Yeah. We have everything. We're close to everything. We're part of the triangle, you know, the triangle area where Germany is like an hour away. Uh, Copenhagen's two hours. It's like we have everything around us yet. We're in the middle of nowhere, but still there's still so much also internationals here.
Speaker 4 00:18:39 Yeah. We have to thank yeah. And Lego. So yeah. Yeah. And Lego for that. Cuz a lot of their employees actually lives in violet and I can't blame them. Cause we do have a lot of things there. It's just that you have the city setting, but you still have kind of like a countryside setting. I mean the house that I live in just outside, there's like a beautiful garden and in front of the garden as a forest, I mean, I wouldn't get any of that view even in cope, Hagen, no matter how much money we put in our house,
Speaker 3 00:19:09 <laugh> no, it's so expensive and crowded. And I feel like you and I, we both have kids. It's just so hectic in the city. Like here, I don't have a worry about my daughter going down the street, like yeah. Okay. See you like, uh, it's not a problem for me. <laugh>
Speaker 4 00:19:28 That's good for you. Not for me. Not for me
Speaker 3 00:19:31 When they get older.
Speaker 4 00:19:33 Yeah. Yeah. And also we decided to move to, cause my husband is from, and my in-laws actually lives about like less than 10 minutes walk from our place and they're getting old and our son is actually their one and only grandchild.
Speaker 3 00:19:48 Okay. Yeah. They want to be close.
Speaker 4 00:19:50 Yeah. I mean, at some ed thing is I personally, I didn't really grow up with AANA and my mother's not really that material, but I'm, I'm a grandma's girl. Yeah. So I had a special bond with grandma. Even when I couldn't speak to English, I actually have a special bond in my father-in-law and when he got sick and that's kind of like a wake up to both me and my husband that we decided to know like, yeah, they, they won't be here that long.
Speaker 3 00:20:19 Yeah.
Speaker 4 00:20:19 So let's just build that relationship between a grandparents and a grandson.
Speaker 3 00:20:25 Yeah.
Speaker 4 00:20:26 And I'm just like, you know what? I'm a very flexible person. I know I can start something. I know I can introduce something. Let's just go and then hello tax. And I'm like, oh
Speaker 3 00:20:37 Yeah. <laugh> compared to Singapore. I bet the tax here is killer.
Speaker 4 00:20:42 Oh no, I don't pay any in Singapore or in Hong Kong. No I don't. My husband does. But we do. But the thing is we do have a lot of tax exemptions. It's ridiculous. If you hire a maid.
Speaker 3 00:20:57 Yeah.
Speaker 4 00:20:58 You get tax exemptions.
Speaker 3 00:21:00 Yeah. I've heard that.
Speaker 4 00:21:01 Yeah. It's something like that. And if you have kids, of course you get benefits and you have a kid, but if you earn up to a certain degree, you basically don't have to pay tax. Oh
Speaker 3 00:21:11 Wow. So here they tax you more <laugh>
Speaker 4 00:21:15 Oh yeah.
Speaker 3 00:21:16 Top. They're like, yeah. You're one of the top earners. We're gonna put another 7% on top of your, whatever you're making.
Speaker 4 00:21:24 Yeah, exactly. That's the problem with the man making noise upstairs.
Speaker 3 00:21:29 Yeah.
Speaker 4 00:21:30 <laugh> yeah. I mean he's from shipping, so
Speaker 3 00:21:33 That's so crazy.
Speaker 4 00:21:35 Oh yeah. God.
Speaker 3 00:21:36 Do you think that was your culture shock when you moved here, what was your biggest culture shock when you moved to Denmark? The
Speaker 4 00:21:42 Food as well? Cause I and the nightlife there's basically no Lightlife here.
Speaker 3 00:21:48 Well we live in Buffalo, so
Speaker 4 00:21:50 <laugh> it's zero dip. Not a like, oh five 30. All the shops are closed.
Speaker 3 00:21:56 Yeah.
Speaker 4 00:21:57 I'm used to shop is at 10 or 11 during summer. Like
Speaker 3 00:22:02 What? And having 24 7 restaurants where you can go have food any time. Yeah.
Speaker 4 00:22:08 And, and Uber eats and food Panda and all these apps even McDonald's we having a McDonald's app that two in the morning. God, I'm hungry. I just had a long shift. I don't wanna go to McDonald's. I know it's like five, 10 minutes walk. I'm lazy as heck. I'm just gonna order McDonald's
Speaker 3 00:22:27 Yeah.
Speaker 4 00:22:28 15 minutes. Oh, here comes my big Mac. Oh thank you, Lord.
Speaker 3 00:22:33 I miss that too.
Speaker 4 00:22:35 Yeah. Right here. We have to drive like at least 25 minutes going to dos 25 minutes going back. I mean, you have time for that. By the time you go home that French fries is foggy and
Speaker 3 00:22:45 You're just, it's cold and yeah. It's not good. Yeah. I think that's so difficult. I was actually just thinking about it. You go to us, I'm like if I wanted ice cream at two o'clock in the morning, I can just go on an app and say, I want this ice cream at two o'clock in the morning. And someone will be at my door in 10 minutes.
Speaker 4 00:23:01 Yeah, exactly.
Speaker 3 00:23:02 I miss that.
Speaker 4 00:23:03 <laugh> well, I was gonna give you a Ko shot. Like just gimme a sec, like the difference between how it isn't unmark versus how it is. Like, for example, in us or UK or Hong Kong or Singapore, just gimme a sec. Yeah.
Speaker 3 00:23:15 I am making a drink while we are podcasting. No, no.
Speaker 4 00:23:19 It's more like a visual presentation sort of <laugh> so in terms of alcohol and a culture shock in Denmark, so normal shot, is it? Yeah. Like this cup that's even less actually the normal shot of alcohol hit in Denmark is two cl or 20
Speaker 3 00:23:38 A month. So it's less
Speaker 4 00:23:40 So in Hong Kong, Singapore and most parts of Asia, it's actually 50
Speaker 3 00:23:44 A month. It's the same in the, uh, Los Angeles. That's the size.
Speaker 4 00:23:48 Yeah. The most part of us is actually
Speaker 3 00:23:51 Oh yeah. Okay. That that's more recognizable <laugh>
Speaker 4 00:23:56 Yeah, exactly. So that was the big culture shock for me when not applying some cocktail, I'm just like, what is this cocktail? Yeah, I know. But is there any alcohol in there? I'm not, I'm not being alcoholic or anything. Is there alcohol in there? Yes. How much? And then they have to explain to me like, yeah. I mean, <inaudible> you see this? And you
Speaker 3 00:24:16 See this. Yeah. That's like, you don't taste anything. They're being so cheap. And then the price of the alcohol is like so much higher. So yeah, it's crazy that, uh, you just show the visual of the difference. And now I understand why when I order a cocktail to the listeners, uh, she just showed a visual of how much a shot here in Denmark is. And it's half the size of what you would think is, and that's why when I order a cocktail here, I don't taste it. It's like juice, no shaft and shaft <laugh>
Speaker 4 00:24:46 Yeah. That's the thing. They put that little alcohol and then that too much sugar and citrus. You basically don't you only taste the sugar and the citrus, the alcohol, it would come, but not that much. And I'm just like, and you pay like what? 9,000 CARNA. Yes. You will get those cheap ones at the, like one of those stock pubs or bars. Like the one we have here in violet that opens at 10:00 PM and close five in the morning, but
Speaker 3 00:25:16 Okay. Those don't count. Those are like really cheap, like hangover or even water down shots that you will get,
Speaker 4 00:25:24 Um, in laymans rooms. It's one of those alcohol that they have to dilute the living heck out of, because they smell like turpentine and taste like turpentine.
Speaker 3 00:25:33 Yeah. That's not. Yeah. Yeah.
Speaker 4 00:25:34 So that's the hangout, the Turpen sin hangover. It's now basically like a paint dinner.
Speaker 3 00:25:40 Yeah. That's why probably why they put the water in it. But also when I was younger, I wouldn't have noticed a difference. I'm like, woo. Now I would, because I feel like my, when you're over 30, your taste kind of just refined a little bit more and like you're not just drinking whatever
Speaker 4 00:25:56 Who age. Yeah. Yeah. Cause the way I serve cocktails to younger people, usually when, like, for example, when there's an event, they will, I will ask them. So what are the age group? Right. Age group. Like, cause for young ones, they just, you can't give them something really heavy and you have to give them something sweet and easy to drink. And a bit lady, like when I say lady, like it's basically almost not alcohol on it. Sort of and pink. God pink.
Speaker 3 00:26:26 Well have you tried those here? Like Mo drinks.
Speaker 4 00:26:30 Oh yeah. Like they're
Speaker 3 00:26:32 Just super sweet and it gives you a hangover.
Speaker 4 00:26:36 Yeah. It's it's like I said, it's more like they put the cheapest spirit that they can have and they put sugar on it and flavorings, not even really, you can taste, it's an actual flavoring to match the taste, the alcohol. And it's just like, huh? I mean, ized of those things, they basically cost nothing. Yeah. Yeah. But kids love them cuz it's for them. It's a quick fix
Speaker 3 00:27:02 And it's cheap
Speaker 4 00:27:03 <laugh> and it's cheap.
Speaker 3 00:27:05 Cheapish
Speaker 4 00:27:07 <laugh> yeah. People need to know that sometimes paying cheap is actually not a good way to go.
Speaker 3 00:27:13 No, you, you prefer it the next day.
Speaker 4 00:27:16 No, no you can. And it's really not worth it. It's the same terms when I make colada, which you also tasted. And first thing I always say is that it doesn't have any Mabu rum on it.
Speaker 3 00:27:30 Yeah.
Speaker 4 00:27:32 And I'm like, why? I mean
Speaker 3 00:27:34 Is that's what you know exactly. Like you think of pina colada. You're like, oh Malibu Ru and some milk and yeah.
Speaker 4 00:27:43 Nope. Nope. It got popular. Cause they making an actual Pinada it costs a bit mm-hmm <affirmative> not that much a bit. Um, so it's just come up with something cheaper. It's kinda like made in Europe versus made in China. Yeah. Yeah. It, it, same concept probably has the taste of coconut on that, but it's not the same.
Speaker 3 00:28:05 <laugh> no.
Speaker 4 00:28:06 So it, so if you can afford the made in Europe, made in Europe, cause you know that you're paying for quality rather than quantity.
Speaker 3 00:28:17 When do you think it was a turning point of, you know, live while you were living in Denmark that you wanted to start this cocktail lab in your house and also, you know, just kind of doing your own thing and not working in a restaurant.
Speaker 4 00:28:33 The turning point was to be honest, when I was assaulted at work.
Speaker 3 00:28:39 Okay.
Speaker 4 00:28:40 Yeah. I was working and then there's this my boss's friend, which also happens to be his, one of his best customers. He keeps reminding me that, oh, he spent 10,000 coroner last time he, he pays a lot of money, blah, blah, blah. So what happened is that he started touching and was about to go on my back, going down my back and I'm just like, heck no. So I stopped him and I move away and I was moving away. He actually pulled my hair aggressively.
Speaker 3 00:29:10 Oh no.
Speaker 4 00:29:11 Yeah. To the point that I almost fell, but I regained my balance and I texted my boss and says, I don't want to go through that table anymore. Yeah. And he came to me and he is like, oh, it's just strong. Good. Don't worry about
Speaker 3 00:29:24 It. That's not an excuse.
Speaker 4 00:29:26 No. And he's like, it's this is Denmark. You don't listen to people like you. And I'm like, you know what? I don't wanna work for someone like you. Yeah. Cause you are basically benefiting from what I do. When I started in that restaurant, they were actually serving, they put it in their menu that they're serving martini. Yeah. Dry martini and that, and they're serving BEU so basically a martini is a mix of gin plus Bemo yeah. Or vodka
Speaker 3 00:29:59 And ver
Speaker 4 00:30:00 Oh and for mood or mixture, if they want a vest for martini, there's actually advertising people that he's serving martini where in fact he's serving, BEU
Speaker 3 00:30:08 No nothing else in it.
Speaker 4 00:30:11 No, in his menu it says gin, but actually, and he never not, he, they never knew that until I came and I have to say, no, this is not, this is not, um, a martini. This is the VMU. What is the VMU <laugh> it's it's basically like a component of a martini.
Speaker 3 00:30:28 Yeah.
Speaker 4 00:30:30 It's like 20% of a martini. And what, what is it, Jen? And they've been in violet for 17 years and I'm like, what?
Speaker 3 00:30:39 And they own a bar.
Speaker 4 00:30:41 Yeah. They, they wanna open up a bar. Yeah. A new article came in and he got so pissed because my face was in the front page and I was so pissed because
Speaker 3 00:30:50 My, your face was in the front page. <laugh>
Speaker 4 00:30:53 And it was hideous. I have no makeup and whatsoever. And I look so pissed, so angry to the point that my neighbor had to knock on my door and says, well, I'll just translate English. You're scary. Remind me not to piss you off before. Like what before? And she showed me the paper it and I'm like, oh my God, no <laugh>. And my husband had to remind me like, yeah, you know, there's like a long, probably 50,000 people in, not everybody subscribed to it, but yeah.
Speaker 3 00:31:30 Majority older of age,
Speaker 4 00:31:33 This like, they're gonna see your scary, angry face that you give me when I piss you off. And I'm like, oh no, no, no, no, no, no,
Speaker 3 00:31:42 No. Oh. When they picked that photo out of EV all the other photos that they had.
Speaker 4 00:31:48 Yeah. And my old boss was really pissed up because, uh, they had to pick that photo of me. He was actually expecting it. It's his photo or his son's photo. And they picked my photo and put it in the front page. Like, here you go. Like, and he started, they started calling me like master shaker. I'm like, what the heck is a master shaker? Why is that? But then when I started serving cocktails, they were actually like, wow, why am I paying 120 CRO for this is actually really, really good.
Speaker 3 00:32:18 Yeah. They understand like, that's what 120 Croner cocktail tastes like. Not like for Mo and that's all
Speaker 4 00:32:26 <laugh> no, no. I remember before I joined, like, I gave them, uh, I made the whole cocktail menu and they pass it as themselves, but whatever. So they have an upper, they're basically mixing upper with Fanta with what? And I'm like Fanta, like the orange soda. Yeah. Orange soda and a little bit of dense fan. And I'm like, what is this?
Speaker 3 00:32:53 And they're charging it 120 K
Speaker 4 00:32:56 No, I think that one was 90 or 99 Corona. And I'm like, no, no, no, no. It's, it's just going alarm those for me. Cause I know the proper way to do it. And I know how much it costs. So like, no, don't, don't do this. I can't, I can't take this. So I changed menu. And then at some point after a few months, cause I also suffered mental and emotional abuse. I've been called names. I've been called a communist dog because I'm part Chinese. I've been called weird every day. I've been called to work. And then suddenly like after an hour, like, oh, there's nobody go home. So I said, I had enough and I only want to work for myself and myself only. And if there's anybody gonna be benefiting for me, I would rather take it to the people. And hence I come up with a cocktail workshop cause it's, it's a chance for people to learn. I mean, there's so much good stuff about having a cocktail and it's also a good way to impress your friends. Imagine, oh, I can, I can make cocktails, not the gin hashtag, but I actual cocktails. It's like, Ooh, can you tell? And then you can charge your friends after if you
Speaker 3 00:34:13 Yeah, of course. Can you tell the audience about your cocktail classes and your uh, cocktail lab that you created in violet?
Speaker 4 00:34:21 Yeah. So I do have a cocktail lab here in violet. It's actually in Skiba area. So right now it's actually just, it's part of my basement that I turn into a cast lab, but it's very homey and very Spacey. So how my cast workshop goes is that I divided them and pulled them into a series. So I do have some coffee series, which is like coffee base. Cause right now the trend is expressing routine and it's Denmark, people love coffee. So why don't we put that in a cocktail? And then of course it's summer. So the flavors of summer, like the one that I made for like a summer spritz, it's basically a strawberry and milk spritz. I mean, that's, what's, that's what Danes love in a summer. And also some other, um, summer during not just from Denmark, but also from all my travels all around the world and from my different clients. And I also do have like a tequila series and who doesn't love a good margarita, like an
Speaker 3 00:35:15 Margarita. Yeah.
Speaker 4 00:35:17 Yeah. And I do change the series depending on the season. So I might, I will have it definitely have something from fall and also for Christmas and I, yeah. Nice. And uh, yeah, so I do, I do kind of like a, like a cocktail course or come to a workshop. I do a demo and explain how to do this, why we do this and this, and then afterwards she gets to try it. I mean, she doesn't want them.
Speaker 3 00:35:42 Yes. And then of course you make sure they're not driving home. Right? <laugh>
Speaker 4 00:35:46 No, no, no. I do. I do make it to a point that when they sign up for, of course they have to be of legal age cuz we don't, I don't want to get into trouble. And I highly recommend just before, actually even on the day itself. And the day before that, please, please, please, please don't drive. And there's still somebody who's still, you know, ignored it. But of course good for me. I do have a non-alcoholic gin and some non-alcoholic spirit for people who like try to test their luck and like yeah, no, no. I'll feel better. No, no I don't just to be safe. Yeah. Yeah. I can do that. And yes, I do have a, I call it a no and low series a friend right now because we do have people that has, has reasons not to consume alcohol mm-hmm <affirmative> like pregnant people, Muslims, people abstaining from alcohol and all that. You still have those people. So for me it doesn't mean that you have to exclude them. So I did, I do have a, let's say it's a mock tale yeah. Series that caters to them, good alcohol level is so low, like less than 5%. You're basically like almost less than a beer or just something
Speaker 3 00:36:58 Outta water. So that's nice that you actually include, you know, non an alcoholic and then low percent. And also whoever wants to get fucked up <laugh> but all spectrums <laugh> yeah. The thought, you know, of starting a business abroad, especially, you know, in a new country has to be really, really scary. How did you find the courage to actually just, you know, start a cocktail lab and just do this new concept because I'm pretty sure this is pretty new in Denmark or I've never heard of it, but is a new concept.
Speaker 4 00:37:32 They do have that in some places, like, for example, in Copenhagen, I think they have like a Copenhagen cocktail academy, but the thing is, again, I'm more of a quality versus quantity right now in my cocktail lab. I do have a maximum, which is around six to 10 people. If they want more, of course we can, I can find another place, but I prefer to have it in a smaller batch. So it's more personal. They do have this companies that do call course in Denmark, but most of them is in Danish. Yeah. Yeah. Again, there's a big cocktail community or there is a big international community in Copenhagan and in, in specifically in as well. So if you have somebody that actually not offense, but can actually speak proper English, then you'll be more comfortable to talk with this person. Yeah. Then you get to understand it more. So the communication is there and therefore you'll actually give emphasis to what you are teaching or what you are learning about. So it's, it's like that. I mean, yes. I think they have English ones, but I think like actual English, English one is I'm the only one.
Speaker 3 00:38:44 Yeah. That's doing it. Yeah. And that's really cool. Um, how did you find the courage to just start it and just go, you know what? I don't know the language, but I was gonna do it anyways. <laugh> and see where it goes
Speaker 4 00:38:56 That night when I was,
Speaker 3 00:38:58 Yeah, I bet.
Speaker 4 00:38:59 Yeah. At that night it gave me like a, like a hit on the hat and just say enough, it will be hard, but start something that you're gonna be the boss and you're you're no one is no one is gonna hurt you. No one is gonna bring you down. No one will make you feel like you're below them or something like that. Start something there's no harm in trying at least if it goes to shit, at least I try.
Speaker 3 00:39:24 Yeah. If there's, I know as an international here in Denmark, you know, it, it's difficult to find a job to learn the language. And I've noticed that talking to a lot of internationals, a lot of them actually change careers because they can't do you know what they were doing at home? Yeah. What would be your tips for them to actually, you know, start a business, uh, that they're passionate about or something that they've been thinking about, but kind of like on the fence, what would be your, your tip on them to just kind of just dive in and, and try it out and no matter what, if they fail, they fail. They tried.
Speaker 4 00:39:59 Yeah. Well first look for resources that you can actually use. Like at the end of, at the end of the day, it's a business. It might work from the country that you're from, but it might not work where here in Denmark. So check that out first. And so I can always remind about your passion at the end of the day, if this is something that you like, or you love, no matter how much hurdles you have, it's you're gonna go through, you're gonna pull forward for me, my business, it's a rollercoaster mess with all the cancellations and people giving up. But it doesn't, I feel sometimes I feel like giving up as well. Cause I'm just like, okay, it's, it's another roadblock. It's this and that. I feel like I'm not going anywhere. And lastly, have a good support system. Could be your family could be your friends in my case.
Speaker 4 00:40:51 It's my husband. He's the one who's like, no, try it again. Try it again. Try it again. Try it again. You can do it. I know you can. I know you can. And I'm like, okay. I'm like, no rush. If you, it, it will come. It's bad days are not always there. Yeah. And yeah, learn, maybe learn a little bit of Danish. It helps, but I mean, some Danish are actually really nice when you see that I'm struggling. I have a gin and pH pairing classes and they can do that. I'm struggling a little bit with my Danish and then they're like half it's. Okay. You could just, you can just use English. We understand it's fine. It's more fun. And they had more fun. I mean, they all got drunk, but it was fun.
Speaker 3 00:41:29 And it's really cool that to just, you know, be able to accept that you don't know Danish and you're just doing it. Like you do as much Danish as you can. And, and I think Dan's appreciate when you try
Speaker 4 00:41:42 To speak. Yeah. They appreciate. Yeah. They appreciate the effort. I mean, there's still some words that you couldn't really pronounce properly. And even for them, they will sometimes tell me, uh, I mean, just with all our Danish homework, I had to ask for four Danes. One of them is a doctor to help me out and they all gave up and like, you're doing this. It's quite hard for us. If it's hard for us, then it's hard for you too. And I'm like, yeah, thank you very much. Yeah.
Speaker 3 00:42:12 This is what we're, they're teaching us in Danish school and what they expect of us. <laugh>
Speaker 4 00:42:17 Yeah, yeah. Like, oh, you should notice. And then you go to a day and go like, Hey,
Speaker 3 00:42:22 I don't even know what you're talking about. I remember my mother-in-law looking at my Danish book. She's like, that's, I've never learned that. I was like, yeah, that's, that's a grammar rule. I have been writing Danish my whole life. I've never wrote it that way. I was like, well, that's how we're being taught. <laugh>
Speaker 4 00:42:40 Yeah, yeah, yeah. It's all. And it does thing about when you move to a different country, of course you have to, you respect how things go before I question, it's like, why this is, this is stupid. This, this doesn't make any sense. And then after a few months I'm like, you know what? I'm justing myself. I had enough to deal with if they count their number backwards. So if they like sweet stuff, show be it, but let them try the good stuff too.
Speaker 3 00:43:10 Yeah. The accounting really got me <laugh> it still gets me. I've been living here for eight years and when people say it, I have to write it, you know, different first be backwards to so I, I can write it. I'm still like, what is it that way? Yeah. The numbers really confused me when I first started here. <laugh>
Speaker 4 00:43:32 Yeah. And also the amount of expectation cause from people are like, I mean, for me, I'm still, I'm still learning. I mean, I haven't been here for yeah. Well, I'll be here for two years on 1st of August. But other than that, people are expecting me to talk in day initial already. And I'm like, I'm sorry. I can't learn a completely new language in two years. Maybe when I was younger. Yes. Do speak a lot of other languages, but I'm older now. I'm actually thinking of a lot of things and I'm a mother.
Speaker 3 00:44:04 Yeah. Yeah.
Speaker 4 00:44:05 I mean, my, my son learned it like, like a S slung like that he's even better. One month Danish.
Speaker 3 00:44:11 Yeah. My daughter freaks my Danish all the time. <laugh>
Speaker 4 00:44:16 Yeah, me too. And it it's, it's a bit of a, like a punch in the gut sometimes for four. Yep. I'm I'm I'm 32
Speaker 3 00:44:26 And they're very rude about it too.
Speaker 4 00:44:28 <laugh> oh yeah. They're very direct. And I'm just like, oh, look at my husband. And he's like, I'm sorry. That's that's how, that's the Danish way I learned sarcasm. I learned in Danish sarcasm. That's one, the first things I learned, it's like, they're not being disrespectful or rude. It's just sarcasm.
Speaker 3 00:44:45 Yeah.
Speaker 4 00:44:46 Like in a different way.
Speaker 3 00:44:47 Yes. It's a very culture shock. The sarcasm here and black, very dark and black. And you better not take anything personal when you're speaking to someone that's using, uh, sarcasm here. It's so different.
Speaker 4 00:45:02 No, it's a good thing to learn too. Cause when I apply it for my cocktails, like sometimes people are so dark. Like this is, this is very disgusting. It's okay. And they don't mean it as an insult. It just, they don't like it.
Speaker 3 00:45:14 Yeah.
Speaker 4 00:45:16 Okay. Then what do you usually drink? Not tequila. Why do you order Aquila?
Speaker 3 00:45:22 They order black. They'll they'll like black. What are the steps you took to, you know, to start your cocktail lab, you know, getting, did you do a proof of concept or you just kind of winged it?
Speaker 4 00:45:36 I just wing it. <laugh> the thing about it. Having a business here in Denmark is that there's so many processes. Like I have to go, you have to go check a lot of websites to make sure that we're not we're following according to regulations. So first I had to check if I needed an alcohol license. So I had to check with the police and the police came back to me and was like, we're not really sure. And that's really bad thing to, to get from the police that actually has to give out alcohol license. And they were like, yeah, but the thing in the gray area. So you're not a bar, you're not technically serving alcohol. You're teaching about alcohol. So you don't need an alcohol license. Okay. So that's good. Okay. But for them, it's like, you know what? Just do it. It's okay. As long as you, you don't serve it to minors and it's a cocktail course, not like a, they order a cocktail and then you serve it to them. It's like, no, no, it doesn't. Doesn't go that way you teach, teach them.
Speaker 3 00:46:35 They make their own cocktail. <laugh>
Speaker 4 00:46:37 Yeah, you can, they can actually make their own cocktail. Cause I do have that, that cocktail workshop as well. I can show, uh, it also teaches them how to properly shake. So none of those injuries come right now. You see people hitting themselves or shaking in their, in their face or worse. They just spill it on their back. Seriously. Yeah. I mean, some people like shaking it like a shaped weight or like why there there's a trick to it I'll teach. You don't do anything. And not every cocktail has to be shaken. Some has to be scared.
Speaker 3 00:47:14 Yeah.
Speaker 4 00:47:16 Like, yeah, things like that. And then of course you have to get a, a bank account. And I think in every country that you have to go through banks or opening a bank account is the worst.
Speaker 3 00:47:29 Especially here in Denmark.
Speaker 4 00:47:32 Yeah. I still have that hurdle until this day's to the point that, you know what I, something like overseas, but that that's about it. And then of course I have to go to the food food in ministry and they gave me the green light and all that like, oh, do you serve eggs? Eggs? Yeah. I mean, there are drinks that some eggs, but no, not the moment. No. Okay. Then you're good. We'll check you in two to three years. Oh, okay.
Speaker 3 00:48:00 So you have your actual like license and everything in your home home bar.
Speaker 4 00:48:07 Yes. Yeah. I do all good. All clean. I mean, it's very white in here, so it's clear. It's as queen, as you. I mean, I do have some LA lights and what, not just the feature, but it's not, and again, it's a small space. So I also full control of it. It's a small homey space.
Speaker 3 00:48:26 Yeah. It makes a co it's like the Danish way. It's GLI. Yeah. Hug. That's that's perfect. A way to explain it.
Speaker 4 00:48:34 Yeah. And I design it specifically. So it tickles your, so people get, Ooh, like, Ooh, get all these it's open possibilities for them. Cuz when you see it, you're think, oh, okay. Mm-hmm there's different types. Yes. There's different types. And then you get to try them and get to, and they're like, okay. And then you think of ways how to use them. And that's just totally sets a different tone and it's just open up a lot of things. And also costwise for some people it's like, oh, now I know how to properly make it. Cuz I do in all of my content workshop, I do have a printed materials, like the rest, the recipes and all that. They can take home. It's part of what they paid for. So I mean, you won't really remember everything that I said, so please have that little thing. And so far all of the ones that I have, I do have, I do, she only had a few recently and they love it. It's just summer holidays. And people are like, oh I have somewhere to go. And yeah like, oh we come back in August or something like that. Like yeah. Okay.
Speaker 3 00:49:37 Yeah. Well that's good that you've, you know, you did the whole process. Uh, you did all the research. What do you know now that you wish you knew when you first started?
Speaker 4 00:49:47 Mm. A little Danish helps also the type of just the type of people that you have to bear in mind and also the fact that you can't place everybody. Cuz I still get all those. They can't help it. Like some of them are slightly racist or actually actual racist. They look at me or sometimes borderline sex. Yeah. It still do get all this. Oh, but you're a woman. You're a small Asian woman. Can you drink? Do you know what you're doing? I did have an email says, so what are your qualification to make such cocktail workshop? Wow. <laugh> even when my husband sees that, cuz it's container, she had to translate and he was like, what the heck is this woman for real?
Speaker 3 00:50:38 Yeah. Yeah.
Speaker 4 00:50:38 I think so. Give her your whole portfolio.
Speaker 3 00:50:42 But I feel like we don't need to prove ourself for that. Like that's their whole point.
Speaker 4 00:50:47 Yeah. And you don't have to, most of the time I prove it through my cocktails. Yeah. And just basic human nature. Just the way that the satisfaction I get when I see their face and applying it and
Speaker 3 00:51:03 Paper is nothing compared to what you could taste. <laugh>
Speaker 4 00:51:09 I do have people like, so what's, what's your favorite cocktail? I'm very simple person. I only want a single month scotch with ice water on the, yeah. That's my cocktail. And they were like, what whiskey?
Speaker 3 00:51:21 You're like yeah. My go to
Speaker 4 00:51:23 Like cocktails milk. Yes I do. I love flavors. I love playing with it sometimes at the end of the day, I just like a night glasses.
Speaker 3 00:51:31 You like making other people happy through your cocktails. That's basically what you
Speaker 4 00:51:34 Do. Yeah. Yeah, of course.
Speaker 3 00:51:35 Yeah.
Speaker 4 00:51:37 It's the same with a chef. They like giving them a memorable experience when it comes to food, they put their art on food. Yeah. I could mind cocktail.
Speaker 3 00:51:45 Yeah. And then my last question would be what are some of your favorite? And so outside of the business thing, cause I know I, I started the blog and I'm also, I didn't start a business, but more of a blog sharing, two parents. What are things that parents do? Because when you're an international parent moving to Denmark, you don't know anything. Like it's like, no, you go there and you Google something where to take my child this Saturday or something like that. So I made a blog, a blog page, basically a, a parent directory of where uh, parents can take their kids in Denmark. And can you tell me like two places that you take your son to in Denmark? It doesn't have to be in violet, but just in general, a fun thing you do with your family. So, you know, any parent that comes here in Denmark? No. It's like, oh, you know, I haven't been to that park or this theme park or something like that.
Speaker 4 00:52:41 Well, I mean, we're not really a team park type of person. The thing is we, I, from my side, I live in city most of the time and now I live like in nature and that's what I'm trying to teach. My son is to appreciate nature. More Denmark is one of the best, well, we actually have cycle lanes and we don't have to worry about cars trying to kill us. Mm-hmm <affirmative> so, um, we do have a work life volunteer in Denmark, which I think should be applied in every, every country. And as a parent, there should be a balance. Like you need to lay down your work because at the end of the day, the one person that you're doing all, this is your kid mm-hmm <affirmative> so if you, I mean, there's really not a specific place, but when a set of specific time, I actually, I do have a chick just like a cargo bike.
Speaker 3 00:53:41 Yeah.
Speaker 4 00:53:42 And I just take out my phone to go out, cuz we do have a lot of natural parts here in Denmark. Mm-hmm <affirmative> just go there, have a picnic. If not, if it's in the winter and if there snow, take one of those sleigh and just have fun. Cause that's what a lot of kids are lacking these days. And also from parents is that we're still dependent in technology. Like I know it's easier. I mean, I'm guilty about it as well. I'd rather give my son his YouTube, but it's nice to have some sort of interaction. Yes we do have all these theme parks and whatnot. But for me it's like going through nature and actually being a child like playing actual playing, not the one with your or iPad is swipe peers, swipe that mm-hmm <affirmative> and actually spending time with them. You can do it in a part.
Speaker 4 00:54:29 You can do it in a forest. You can even throw a stick in the stream. And for a kid's like, woo. Yeah. Nice. So find a part, find a nice spot for picnic. Buy down there. Talk with your child, bring the favorites, snacks if they want chocolate or candy. So be it it's weekend. Yeah. Like my son asked for chocolate cake at three in the morning. <laugh> it's not like I give it to him, but I do give him Oreo cereals that I had to buy. Sometimes it's available in supermarkets, but sometimes I have to buy an American shop Oreo. And at some point there was like this super Mario and cereals just like two calm down. Yeah. But yeah. I mean, let kids be kids. We were kids once. So why don't we show them how we are? We, we were okay. We didn't have iPads. Yeah. iPhone or internet. And they grew up just fine. We're actually more
Speaker 3 00:55:26 Fun. I thought it was more fun when we grew up. Not now. <laugh>
Speaker 4 00:55:30 Yeah. Let, let them learn to play. I mean, here in demark, I know the emphasize on play, but it's a different thing when you're a parent and between a parent and a child and you see the fascination to see, just to see the fascination on my, my son's eyes when you play and like mommy, I
Speaker 3 00:55:49 Yeah. Yay.
Speaker 4 00:55:50 Even though in your head. Yeah. I let you win you little bugger it's yeah. You did a good job and that's a positive reinforcement for them and it'll always tell ourselves to talk. So they always like, oh I did this last. Yeah. And you just look at this, I just look at my, like I did that. Yeah. <laugh> Luke who Luke, who's the best mom, you know, who's the best parent now it's gonna be
Speaker 3 00:56:20 Me. Yeah.
Speaker 4 00:56:21 Yeah. It's not a competition, but
Speaker 3 00:56:23 Sometimes I feel like it is
Speaker 4 00:56:25 <laugh>. Yeah. Course of it's mommy pulling. Yeah.
Speaker 3 00:56:31 I'm you're like, I am ahead right now. <laugh>
Speaker 4 00:56:37 Do you love mommy thousand?
Speaker 3 00:56:42 Love
Speaker 4 00:56:42 Daddy still. Yeah,
Speaker 3 00:56:44 Like I just bought the Oreo cereal. You're like, yeah. A billion <laugh>
Speaker 4 00:56:50 Who's the best mommy in the world. My mommy
Speaker 3 00:56:53 You're like good job. <laugh> but we've been talking for an hour and I think you and I, we need to go back to our kids. Uh, actually it's evening right now they're sleeping. Maybe a glass of wine or, or something Netflix. No, but I just wanted to say thank you so much for sharing your story on how you created this business and you know, how you ended up in Denmark and just sharing your life with the audience and you know, this cocktail lab. And if you, the audience want to do a cocktail class or anything, I'll have all of Anne's information on the website where you can contact her and follow her on Instagram. And also I'll have all her social media information on my website. So you guys can get a hold of her for any of these classes. But again, thank you. And for being part of this, any last words to the audience before we cut it short,
Speaker 4 00:57:51 Chuck, those gin hat away. There's way, times better stuff to drink there. Just throw it away, throw it away
Speaker 3 00:57:58 And to make you something better. <laugh>
Speaker 4 00:58:01 Not just me, but there's also some parts, really good bartenders here in Denmark. Just go beyond gen house.
Speaker 3 00:58:07 <laugh>
Speaker 4 00:58:09 Go beyond what you usually have, like skip the glass of wine, give an actual Negro be
Speaker 3 00:58:17 <laugh> but thank you. And we will talk to you later. Bye.
Speaker 2 00:58:24 Hi guys. So what did you guys think of that episode? I thought it was really great. And just was, you could tell Anne was really passionate about, you know, cocktail making and how she makes other people happy through, you know, her creation of these amazing drinks. And also the way that she just shared and opened up about, you know, working here in Denmark and what really pushed her to start her own business as a cocktail or at her cocktail classes, her and that she does at her house. And she did all the proper work, you know, from getting alcohol license and then going to the food and beverage industry. You know, she really did the process to get her businesses going and she had some really good tips in there on how, you know, everyone can get started on their own business and find the courage to do it, you know, in the foreign country, we all live here in Denmark and we know how difficult it is to, you know, learn Danish.
Speaker 2 00:59:19 But we, through this podcast, I'm noticing that more and more women, you know, they're not letting language or culture or anything, stop them from chasing their dreams of, for example, starting a, uh, cocktail classes or starting a cafe or a jewelry line. And, you know, a lot of these other women that I'm going to be interviewing, uh, you know, in these next couple weeks of how they started their business in Denmark, from, you know, from scratch or they pivoted a little bit, or they just started a whole new business from what they were doing from their home country. So it's really interesting to hear these stories and what pushed these women or these internationals to just do their own thing and amazing to hear. And it gives me, you know, energy and, uh, boost to, you know, really be sometimes serious about, you know, my podcast or blogging.
Speaker 2 01:00:12 But at the same time, I love my job. I love working for a company. So I'm trying to find balance balance in that because, you know, podcasting is something I love, but I do it for fun right now. And I don't really, uh, wanna make it into a business or even my blogging website for, you know, the, this directory, it's all for fun. And I do it when I can. So yeah, but for anyone out there, you know, thinking about starting a business or turning their passion into a business, please listen to these stories of these women, just, you know, getting outta their comfort zone and finding the courage to really, you know, jump in and start the business in a foreign country. If you guys wanna learn more about Anne, you know, follow her on her Instagram, all the links will be on my website and you guys can find it, follow her, even reach out to her, if you wanna do a cocktail class or even, you know, a small party or if, if your company wants to do an event or for cocktail classes.
Speaker 2 01:01:08 Yeah. Definitely reach out to Ann. She's not just based in B Vila. She does travel around Denmark. So that'd be a really good way to, you know, team build or even a girl's night out, cuz I'm planning to do a girl's night out for my girlfriend here, uh, in Vila and do a cocktail hour at her house. So that would be really fun. But that is a wrap. This podcast has gone over a little bit over than I anticipated. That's what happened when you like talking a lot like me, but everything will be on my website. So definitely check it out and also let me know your thoughts. Follow me on Instagram. Follow me on TikTok. Yeah. All those social channels. I definitely have. So yeah. Talk to you guys in the next episode. Bye.
