In this episode of Barvox, we sit down with Catalina from Tandem Weddings, a wedding photographer who left Romania swearing she would never shoot another wedding, and now works across Europe with her husband Andrei.

We talk about what working events actually costs you. The pressure of a day you cannot redo. Vendors who bring their ego to work. Twelve to sixteen hour shifts, and the drive home where you cannot speak.

Catalina shares how a camera her mother bought for a month's salary became a business, how her creative agency died three months after launching when the pandemic hit, and how in 2023 she opened her calendar, found one booking, and almost closed everything down. She talks openly about imposter syndrome, the heart intervention that forced her to change how she works, and the term she only learned this winter that finally explained why every event left her empty: emotional labour.

If you work behind a bar, in a kitchen, or on an event floor, this conversation is about your job too.

In this episode we discuss:

• Why she swore she would never shoot a wedding again, and what changed her mind
• The camera that cost her mother a full month of salary
• Building a business in a new country with no language, no network and no contacts
• Why the first three to five years decide whether you survive
• What separates a great event manager from an average one
• Vendor egos, and why the client should never see the conflict
• Why there are no bad clients, only bad communication
• Imposter syndrome and the voice that asks who do you think you are
• The rebrand that took her from one booking to fully booked
• Running a business with your husband, and dividing work by what you are actually good at
• Why turning your passion into a business can kill the passion
• Emotional labour, post-event crashes and the drive home
• The health bill: push, but don't try to kill yourself

Catalina / Tandem Weddings: https://www.tandemwed.com/

Instagram: / tandem.weddings

Connect:

Email Questions & Feedback: hello@barvox.com

Newsletter Signup: https://barvox.com/

LinkedIn: https://www.linkedin.com/company/barvox

Instagram: https://www.instagram.com/barvoxpodcast

Manuel Lica: https://www.instagram.com/itsmanuellica

Mihai Paul: https://www.instagram.com/c_m_paul

Production:

#bartenders #chefs #hospitality

In this episode of Barvox, we sit down with Sune Urth, Head of Communication and Education at Copenhagen Distillery, author, educator, and former bar manager at some of Copenhagen’s most influential venues.

We talk about cocktail history, Nordic drinking culture, and why understanding drinks is very different from simply memorizing recipes. Sune shares how trends used to move through bars in waves, from Sex and the City making Cosmopolitans explode to the rise of Caipirinhas, and why pop culture has always shaped what guests order.

We also dive into akvavit, what it actually is, why it is Nordic rather than just Scandinavian, and how dill seed, caraway, history, and identity all play into one of the region’s most misunderstood spirits.

Sune reflects on the difference between bar work and office work, why bartending gives you a clear finish line, and how moving into communication, education, and strategy changed the way he thinks about work, knowledge, and hospitality.

In this episode we discuss:

• Why cocktail trends come in waves
• How Sex and the City changed what people ordered at bars
• Why bartenders don’t need to memorize 400 recipes
• The difference between knowing recipes and understanding cocktails
• What akvavit actually is
• Why akvavit is the Nordic cousin of gin
• How history helps bartenders understand the present
• Why AI is a multitool, not a replacement for knowledge
• The danger of too much wrong or unsorted information
• What changes when you move from bar work into office work
• Why hospitality skills transfer far beyond the bar

Sune's Facebook: https://www.facebook.com/suneurth

Connect:

• Email Questions & Feedback: hello@barvox.com
• Newsletter Signup: https://barvox.com/
• LinkedIn: https://www.linkedin.com/company/barvox
• Instagram: https://www.instagram.com/barvoxpodcast
• Manuel Lica: https://www.instagram.com/itsmanuellica
• Mihai Paul: https://www.instagram.com/c_m_paul
• Production: https://copencast.com/

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#bartenders #chefs #hospitality

In this episode of Barvox, we sit down with Anders Fox, a bar magician and guest experience consultant who has built his career around one simple idea: people don’t come to bars for drinks, they come for connection.

We talk about how hospitality has shifted away from human interaction, why many bartenders focus on the wrong things, and how understanding guests on a deeper level can completely transform the experience.

Anders shares stories from behind the bar, including the moment a funeral party changed his entire perspective on service, and how performing magic taught him to read people, build trust, and create unforgettable moments.

In this episode we discuss:

• Why guests don’t actually come for drinks
• The difference between service and real hospitality
• How to read a room and understand guest intent
• Why “average” service is worse than bad service
• How bartenders can build community, not just transactions
• The mindset shift that turns staff into performers

Anders Fox: https://www.andersfox.dk/

Connect:

• Email Questions & Feedback: hello@barvox.com
• Newsletter Signup: https://barvox.com/
• LinkedIn: https://www.linkedin.com/company/barvox
• Instagram: https://www.instagram.com/barvoxpodcast
• Manuel Lica: https://www.instagram.com/itsmanuellica
• Mihai Paul: https://www.instagram.com/c_m_paul
• Production: https://copencast.com/

#bartenders #chefs #hospitality

In this episode of Barvox, we sit down with Jesper Efferbach, owner Jeff&CO, a Danish designer whose journey started in hospitality and eventually led him to design glassware for the Danish Royal Wedding.We talk about creativity in the hospitality industry, the importance of first impressions in dining, and how skills learned behind a bar or in a kitchen translate into leadership, business, and design.Jesper also shares what it was like to meet the Danish Queen and see his work used at the Royal Castle.In this episode we discuss• Why hospitality teaches skills that apply to any career• Designing glassware for the Crown Prince and Crown Princess’ wedding• Why restaurants and bars are really selling experiences• The importance of preparation and leadership under pressure• Why repeat customers matter more than the first saleJesper's LinkedIn: https://www.linkedin.com/in/jesperefferbach/Connect:BAR LINK: Email Questions & Feedback: hello@barvox.com⁠Newsletter Signup: ⁠https://barvox.com/⁠LinkedIn⁠: / barvox ⁠Instagram⁠: / barvoxpodcast Manuel Lica: ⁠ / itsmanuellica Mihai Paul: ⁠ / c_m_paul Production: https://copencast.com/#bartenders #chefs #hospitality

Have you ever dreamed of running a world‑class bar; and still having a life outside of it? Well, what if the secret wasn’t cocktails at all, but discipline, boundaries, and unapologetically high standards?

In this new episode, Manuel Lica sits down with Kirsten Holm, legendary owner of KBAR in downtown Copenhagen. With 42 years in the industry and 23 years leading the city’s longest‑running cocktail bar, Kirsten helped introduce serious cocktail culture to Denmark long before it was fashionable. From pioneering muddled, fresh‑ingredient drinks in iconic hotel bars to building an independent institution that’s outlived every “concept bar” wave, she’s become a quiet architect of Scandinavian bar culture; mentoring generations of bartenders and shaping how Copenhagen drinks.

Here’s some of what you’ll learn:

• Why “you don’t have friends, you have customers” is healthy; not cold.
• The science of first impressions the second a guest walks through the door.
• Why many bartenders never become professionals (and how to avoid it).
• The subtle discrimination women still face, and how to outlast it.
• The difference between “factory adrenaline” and “control adrenaline”.
• How to hire for chemistry without compromising on standards.
• How Danish chefs got one thing right that bartenders still haven’t matched.
• The mindset shift from “I mix drinks” to “I run a serious business”.
• How to manage your schedule so the bar doesn’t swallow your entire life.
• What the best competitions actually teach you (beyond trophies).

Learn more about KBAR & Kirsten’s work: https://k-bar.dk/

Follow Kirsten on social: https://www.instagram.com/kbarcocktails/

• Email Questions & Feedback: hello@barvox.com
• Newsletter Signup: https://barvox.com/
• LinkedIn: https://www.linkedin.com/company/barvox
• Instagram: https://www.instagram.com/barvoxpodcast
• Manuel Lica: https://www.instagram.com/itsmanuellica
• Mihai Paul: https://www.instagram.com/c_m_paul
• Production: https://copencast.com/

In this raw and insightful episode of the BARVOX Podcast, host Manuel Lica sits down with Jesper Skov — former bartender, hotel bar manager, cocktail consultant, and now Brand Manager at Sprit & Co. Jesper opens up about his unexpected journey from studying English literature to shaping the spirits scene in Denmark, navigating burnout, running a business, and ultimately finding balance in a fast-paced industry.🎙️ Expect a no-filter conversation about:The transition from bar shifts to brand strategyWhy bartenders make excellent brand managersMental health, burnout, and finding sustainable successWhat it really means to be passionate about spirits (and not just the hype)Jesper’s take on sustainability, family, and staying human in hospitalityAdvice for bartenders looking to grow beyond the barThis episode is for every bartender, hospitality pro, or creative soul trying to find their way in the industry without losing themselves in the process. If you're hungry for perspective, personal growth, and a deeper connection to what we do — this one's for you.🧠 Follow Jesper on Instagram: @thehungrycocktailguy
Connect:

Email Questions & Feedback >>> ⁠⁠⁠⁠hello@barvox.com⁠⁠⁠⁠

Newsletter Signup >>> ⁠⁠⁠⁠www.barvox.com⁠⁠⁠⁠

BARVOX >>> ⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠⁠⁠Youtube⁠⁠⁠⁠

Manuel Lica >>> ⁠⁠⁠⁠Hello⁠⁠⁠⁠

Mihai Paul >>> ⁠⁠⁠⁠Instagram⁠⁠⁠⁠

Production >>> ⁠⁠⁠⁠www.copencast.com

If you've ever dreamed of creating your own Rum, Whisky, beer, or any other alcoholic beverage, this episode is for you.

In this candid conversation, Daniel unpacks his 30+ years in hospitality, from the early 2000s when he was juggling roles at a local café, to the innovation of his first venture, Barabara, which transformed cocktail culture in Copenhagen by introducing an exotic flair with its famous mojitos.

Daniel shares the exhilarating highs and challenging lows, from the birth of his bold bar concept to its unfortunate closure due to the financial crisis, and the critical lessons learned along the way, and how he was behind numerous rum brands while dealing with notable players in the rum world.

Connect:

Email Questions & Feedback >>> ⁠⁠⁠⁠⁠hello@barvox.com⁠⁠⁠⁠⁠

Newsletter Signup >>> ⁠⁠⁠⁠⁠www.barvox.com⁠⁠⁠⁠⁠

BARVOX >>> ⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠

Rum Club Copenhagen >>> ⁠⁠⁠⁠⁠https://rumclubcph.com/

Daniel Bascunan >>>⁠⁠ ⁠⁠Instagram ⁠⁠ ⁠⁠

Manuel Lica >>> ⁠⁠⁠⁠⁠Hello⁠⁠⁠⁠⁠

Mihai Paul >>> ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠

Production >>> https://copencast.com/

Daniel Frumușachi is a Moldovan sommelier, entrepreneur, and Guinness World Record holder for opening the most champagne bottles in 30 seconds. At just 24 years old, he owns a wine bar in Copenhagen and has built a career defying expectations—from choosing wine over medicine to leveraging fame for credibility in the industry.

Connect:

Email Questions & Feedback >>> ⁠⁠⁠⁠hello@barvox.com⁠⁠⁠⁠

Newsletter Signup >>> ⁠⁠⁠⁠www.barvox.com⁠⁠⁠⁠

BARVOX >>> ⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠⁠⁠Youtube⁠⁠⁠⁠

Not Your Usual Wine Bar >>> ⁠⁠⁠⁠https://www.notyourusual.dk/

Daniel Frumusachi >>>⁠⁠ ⁠Instagram ⁠⁠ ⁠

Manuel Lica >>> ⁠⁠⁠⁠Hello⁠⁠⁠⁠

Mihai Paul >>> ⁠⁠⁠⁠Instagram⁠⁠⁠⁠

Production >>> ⁠⁠⁠⁠www.midnightmedia.dk⁠⁠