Chicago, IL (PRWEB) August 29, 2012
Barwear by Chefwear traveled to New Orleans in July to support Tales of the Cocktail for the fourth consecutive year by supplying the event with jackets and aprons from the Barwear line.
“We are extremely grateful for the opportunity to keep working with Tales of the Cocktail every year,” said Chefwear’s Vice President of Sales and Marketing, Carol Mueller. “This is our fourth year running and we really value our relationships with Anne Tuennerman and the event.”
Barwear by Chefwear took the opportunity to introduce its first official catalog at this year’s event. The line itself has existed since 2010, but with the trend of bar chefs and mixologists becoming a mainstay in the industry, Chefwear decided it was time to expand and offer more products. The process began by reaching out to industry professionals for design ideas.
“We added several new items to the line that give bartenders a great selection and variety to choose from in both men’s and women’s styles,” Mueller said. “The products are made specifically for those in the industry thanks to members from the USBG.”
Chefwear’s industry focused design is present in many of the new styles, including the Barwear Moto Jacket, which is made out of stain and wrinkle resistant poly/viscose fabric. The short sleeve bar jacket is stocked in two different colors and customizable in 12 others for that extra touch of personal style to your restaurant uniform.
“Chefwear is really the only company out there making clothes for professional bartenders,” said Daniel de Oliveira, Brand Ambassador for Pernod Ricard. “They asked for our input in designing the coats and they listened.”
Along with the Moto Jacket, the new catalog introduces many new bar jackets and bar shirts along with items from the existing line. These new items are also designed based on the needs and comments from those in the industry.
“Chefwear has made garments to fit our industry,” said Lynn House, head mixologist from Blackbird in Chicago. “I feel like they have really listened to the needs and concerns of those in the bartending community.”