Luke mixing it up at his Cape Town bar, Outrage of Modesty.
“We have weekly creative sessions where we allocate two hours to just sitting down and just brainstorming. Everyone has a set project that they are working on. A clipboard where everything is recorded. What happens when you burn this? What happens when you infuse that? If a drink happens out of it great, if it doesn’t no problem—we try again next time. Creativity is not just a moment of genius. Those lightbulbs moments are amazing and do happen but you can’t rely on them. You’ve got to set a structure. Once you do set a structure, the ideas happen naturally.” Like his chef friends and icons, there’s an element of alchemy to what Whearty does as he pushes the boundaries with his bars in Singapore, Cape Town, and soon Melbourne. Structured and spontaneous, foraged and finessed, crushed and sorted, burned and vaporized, distilled and delivered—he’s serving up something fresh every time.
“Adria’s one of my biggest influences. I have read a lot about his way of thinking and his approach to being creative. A lot of people think you are either a creative person or not, but I don’t think that’s necessarily true. I think some people make more time for being creative or make time to think about new ideas. Others just consider themselves to be too busy. But are we really too busy or are we not allocating our time more intelligently? This is why I adopted the creative sessions mentality for Outrage.”
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