{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"All In Good Taste ","title":"Katie Renshaw Has Good Taste ","html":"","width":"100%","height":180,"duration":2667,"description":"Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago.\nHost Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.”\nIf you’re a bartender, bar manager, hospitality pro, or cocktail nerd, or you’re building a career where service and leadership matter, this conversation is packed with practical insight and real stories from behind the bar.\nTime Stamps / Chapters:00:01:33 Hard-hat tour: “We are in the weeds” + sprinting toward opening\n00:02:21 From software developer to bartending in Chicago’s cocktail renaissance\n00:03:48 Early identity + finding community in chaotic service\n00:05:12 What Speed Rack is + why it matters\n00:07:10 First menu moment + creating a drink you’re proud of\n00:10:19 “Great drink maker, not a great bartender” + shifting priorities to hospitality\n00:11:56 Why World Class + the “Olympics of bartending” mindset\n00:15:29 First-year World Class speed round disaster + the Band-Aid moment\n00:18:19 Coming back to win + advice for new competitors\n00:20:16 Judging competitions + spotting next-gen technique and talent\n00:21:20 Reading a room + leading a team when it’s slammed\n00:26:54 The “hibiscus syrup bloodbath” service story\n00:28:40 Chicago cocktail community + owner-operators after Covid\n00:33:11 First cocktail in the new space: blender piña colada specs\n00:36:22 Bambi’s concept: whimsy, warmth, and molecular techniques in prep\n00:39:49 Why it’s named “Bambi” + learning to walk again as an owner\n00:41:07 Tasting Menu Qs: tiny hospitality gestures, inspiration, spontaneity","thumbnail_url":"https://img.transistorcdn.com/dks1W8n4e0xincgb6UDOxe3uq5vLkXr-d0Rw9oYYLKk/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9iY2U3/Mzk5Yjk5YWUxMzM0/ZTFhMTY4MjU5NmY0/YzNhMS5KUEc.webp","thumbnail_width":300,"thumbnail_height":300}