Jura Academy

We are working hard to provide you guys an even better experience in our FREE Barista & Waiter Workshops. Have you already participated in our workshop? Share your thoughts, give back and help us to improve our services.

If you haven't participated yet, don't worry. We'll be back very soon, more specifically in two weeks time. Just to remind you, we offer FREE Barista & Waiter Workshop in a real restaurant environment that will give you all the support that you need to FIND YOUR JOB.

Like, share, leave your comment below and remember to make somebody else's day better! :)

See you all very soon!

Tomorrow is BARISTA & WAITER WORKSHOP day. We're excited as if it is the first time :) Spread the word. It is just show up! :)

BARISTA & WAITER WORKSHOP - Thank you!

It was amazing! Thank you guys for showing up and bringing such positive energy to our weekly event. Spread the word next week we'll be back :)

THE MISTAKE THAT TRANSFORMED AN ORDINARY DISH IN AN ICON
by Massimo Bottura

"If you don’t realise that the most important thing is to leave space for poetry, you don’t realise the value of your life. You have to leave a free space from obligation, from everything you have to do, just for the poetry.

One day we were ready to serve the dessert, so Taka that had prepared two lemon tart for the service, dropped and broke one of the them. Taka was ready to kill himself, then I said “Taka, no! Taka is so beautiful, don’t you see? The splash on the plate, the effect”. And making a frame with my fingers I continue “look at this, this is just perfect”. So what did we do? We rebuilt the same situation, and the same “mistake” in another plate, with all the same elements and the same effects and we served in that way.

I think that’s the poetry of everyday life, you have to be ready to see things that others don’t even imagine. Make visible the invisible. That’s it, make visible the invisible.

Taka’s mistake transformed an ordinary dish in an icon."

3-Michelin star chef Massimo Bottura - Oops! I dropped the lemon tart recipe Three-Michelin-star chef Massimo Bottura's Oops! I dropped the lemon tart recipe is a dish that was created by accident. As the three-Michelin-star Massimo B...

“Treat celebrities like locals, and locals like celebrities, because everyone loves to be made to feel special.”

ENLIGHTENED HOSPITALITY | Union Square Hospitality Group ENLIGHTENED HOSPITALITY 3 July 2014 A WARMING TREND IN RESTAURANT SERVICE A turn toward friendlier, perk-filled service is winning customer loyalty and even a few hugs at some of the country’s top restaurants. Industry leaders like Will Guidara of Manhattan’s Eleven Madison Park and the NoMad ar...

Wow 500!

We just want to say thank you for joining us in the world of hospitality. You are not just one "like" on the page, but people with stories, feelings and knowledge that we believe can make the difference in other people's lives, including the lives behind Jura.

We'll keep sharing with you tips that will help you in your objective of finding a meaningful job within restaurants and coffee shops in Ireland. We need your engagement to set us in the right direction.

Don't forget to spread the world about our BARISTA & WAITER WORKSHOP. It is for free, to help you guys. Every monday from 9 to 11am or from 13 to 15.

Make someone else's day better!

"I’m building a drinks business with a hospitality mentality, the customer comes first. The customers taste, the customers health, the customers pocket."

Hospitality isn't only for restaurants, cafes and hotels. How people feel matters.

Tom Soden - le cool London interview Tom Soden likes drinks so much he made his own

How do we explain why a restaurant or cafe is our favourite?

There is obviously more to falling in love with a restaurant or cafe than just the competence of the staff. When we are leaving and the manager asks “how was it for you?”, we may say “It was amazing. The food and service were excellent”, but we know our explanation isn’t the real reason. It is the way they make us feel that really matters to us. But how can we describe it? We can’t and that can be explained.

According Sinek (2009) limbic is the part of the brain that control our feelings or emotional responses, if you prefer. It has no capacity for language. It is this disconnection that makes us putting feelings into words so hard. We may argue that the “food or coffee is delicious” and the “service is professional and friendly”, however there are many other restaurant and cafes with good food or coffee and professional and friendly service, but we do not love and we do not want to go back in all of them.

That’s the beauty of having our favourite place to have a meal or a cup of coffee, even though you can't explain, it just feels good to be there.

Many new faces around here!

We'd like to welcome you and say that you're not only one more like, but one more human with stories, feelings and experiences that we want to know.

Hospitality is all about making someone else's day better. You did our day better just by supporting us. We'll give back to you soon.

That's why we are giving FREE workshops every week. We've been there, we know how it is arriving in Ireland with no job, no network, struggling to speak English and have so many doors closed.

The opportunities are out there and we want to refresh the conversation about the importance of hospitality in our society.

We love serving people because how people feel matter to us.

Let's explore together the world of hospitality.

Thank you!

Wow! Full house this morning!

We are delighted to host so many people interested in the Barista & Waiter Workshop we are offering at Mint Leaf.

We still have some places available for the second session that will be held from 1 pm to 3 pm.

Do you want to attend? Do not hesitate in contact us and we will give you all the information needed.

If you can not make it today, we are going to be here every Monday. Contact us to come at any time!

"When we give the coffee away without context it doesn't have that value. We are Baristas, it is our job to build that connection between the sensory experience and the farm where the coffee is harvest"

Dale Harris - World Barista Champion 2017