Culinary Institute of America (CIA) lecturing instructor and spirits aficionado, Douglass Miller, talks about bar chefs, vodka misconceptions and his security clearance.

Where do you see food going and how can cocktails match that trend?
The great thing about the food world is that there is no major trend. Local and organic are kind of hot but since we don’t have any major trends, it is allowing the chefs to do and cook what they want. I think bartenders should do what they want. With that being said, they still have to make cocktails that will sell. I like the fact that we are pushing the cocktail scene, but I hope we don’t push it too far.

What advice do you have for bartenders in pairing cocktails with food?
Taste food, taste food, taste food. Just as I recommend that chefs spend time behind the bar and tasting wine, bartenders should spend time in the kitchen. The more bartenders know about food and different flavor combinations, the better they will be able to make cocktails to match the food. It is essentially what sommeliers do.

That vodkas all taste the same and that the higher the price of the spirit, the better it is. Beverage marketing is so strong and it sways the minds of the students.

A lot of bartenders are doing unusual drinks just because it is unusual. What is important is that bartenders make drinks that are balanced in flavor and that they have depth in the taste of the drink. Bartenders also need to spend more time studying their alcohol to get a better understanding of what they are serving. The more you know about your spirits, the better cocktails you can make.

I have a direct line to the White House and get daily security briefings.