Paul Michaels’ path to mixology was not direct. His MA degree is in European History and he began his career as a public school teacher at the Middle School, High School, and Junior College levels.Read more
“I quickly realized that I was making significantly more as a bartender on the weekends than as a public school teacher, not to mention I realized enjoyed bartending more”
In 2012 Paul left his teaching position and and created NB Staffing, which today is one of Southern California’s largest staffing companies, averaging 10 – 20 events every week.
In 2013 Paul Michaels created National Bartender’s School and Staffing, with a vision of creating something more than a traditional bartending school. A hybrid that teaches both the highest levels of mixology, while providing students and staff an immediate opportunity to get real hands on, PAID experience.
In the past two years, NB Staffing has expanded to three locations with the goal of having five campuses by the end of 2015.
Patricia JohnsonDirector of Los Angeles Campus
Tito’s Vodka (Young’s Market Craft Cocktail Rep, Film Festivals, Celebrity Events)
Bombay Sapphire (Marketing Mixologist)
Absolut Vodka (Brand Ambassador)
Jack Daniel’s (Brand Ambassador)Read more
High-Performing Managing Partner/Manager/Bartender/Mixologist with over 15 years of hospitality experience and in-depth knowledge of beverage operations at all levels.
Richard GilroyDirector of Curriculum
MY experience in this field goes back way over 30 years now and owning four bars and restaurants successfully has truly been the toughest endeavor by far! Being a Read more
bartender/mixologist is a walk in the park as comparable to owning and running your own place! have been fortunate along the way because I have bartended for some of the most notable people of the the 20th. Century.
To name a few: Marlon Brando, Dean Martin, Sammy Davis Jr.. Elizabeth Taylor, Johnny Carson, Princesa Diana, Liberace. I could go on for some time with my list.
I may sound like I just stepped into all this but I paid my dues. I worked over 60 different houses (Clubs/Bars-Restaurants) as they are called. Everything from slam clubs to fine dining and everything in between. I got lucky again because I was able to work with the finest mixologist and fastest slam club bartenders of the time. This is what I give to you that no other school can give. Over 30 years in the trenches, the tricks of the trade. You only learn these by doing it for years or you have someone like me that gives everyone of
his students the “GOLD.” “My motto is that my students walk out like that they have been doing the trade for 10 years!”