By Erin Lavan | Associate Publisher
Ian Wogan, a server at The Bazaar by José Andrés South Beach, is Miami born and bred. Wogan has been supplying honey from his bees to local bars, restaurants, and coffee shops for delicious drinks, like the gin-based “Bee’s Knees.” He sat down with DiningOut to tell us about why bees are so crucial, what we can learn from them, and how honey goes great with coffee.
How did you get into beekeeping?
I studied environmental studies and sustainable agriculture. One of my first jobs was managing an organic farm, so I got exposure there. When I decided to leave the farm and do my own thing, I mentored under a guy who’s been doing it for 40 years. He showed me the process of beekeeping and trade secrets. After that, me and my good friend Drake Kurlander became arborists. We have a sustainable arborist business called True Tree Service—climbing trees and keeping bees.
So how is working with customers at The Bazaar by José Andrés different than working with bees?
Totally, but I really enjoy it. I’m definitely a people person, and I love to be out and about. I’m a bee myself, floating all over the place.
Do you have a favorite cocktail or food recipe that you use your honey in?
I love honey over granola in the morning, honey in my smoothie, and honey in my coffee. I love making barbecue glazes with honey. With cocktails, the sky is the limit. The gin-based “Bee’s Knees” cocktail is a quality one.
What are the common misconceptions people have about bees?
Like any wild animal, they have an uncanny ability to pick up different emotional responses from human beings. You definitely send out signals very clearly. It’s all about having this deep faith that you’re not there to bother them. When you go into any situation with that sensibility, you radiate a different kind of energy than if you’re stressed out and thinking the bees are going to bite at any second. It’s all about mutual respect.
Original interview and article by sbe. For the original piece, visit: http://sbe.com/blog/sbes-own-