Q&A with Aaron Polsky
In part two of our Q&A series on bartenders focused on sustainability, we talk with Aaron Polsky, Bar Manager of Harvard & Stone in Hollywood, California. “Sustainability is the biggest buzzword of 2017 in the bar world. Everybody’s trying to look for ways to do it,” he says. “There’s the reuse of products; an awareness of wasting ice, water, energy, etc; and an awareness of packaging.” Polsky’s experience working in restaurants, a stint at Cordon Bleu in Paris, and a general love for food and cooking, has led him to experiment with creating new concoctions out of typically discarded ingredients.