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.

Larry Nicola, founder, executive chef and vodkateur of Beverly Hills-based Nic’s, talks about his beloved VODBOX, leopard coats and what he eats for breakfast.

You call yourself the vodkateur. It that a real title?
Isn't this silly? One night during an interview in the VODBOX someone asked who you are and I said, “I am the VODKATEUR” and I felt at that moment I had become Mr. V., ambassador to enjoying exquisite vodkas.

What's the VODBOX?
I tried to take vodka to a whole other level by creating the proper atmosphere for tasting and learning about vodka with the finest collection in the world. The VODBOX is basically a storage space made into an excessively showy, walk-in/drink-in exhibition space for vodka. We have trained Vodka Impresarios who look like they could be in a James Bond movie—dressed to kill. And all those pretty girls in the leopard hats and coats, it looks like a den of leopard cubs and I get scared…

It sounds like your professional life revolves around this clear spirit. How many have you tasted?
What, in a night? To date, I’ve tasted around 200-250. (Nicola seems to have lost count). The VODBOX carries about 80-100 made with everything from potato and rice to wheat, rye, corn and grapes.

When you're not drinking vodka, what do you order at the bar?
If it's beer, it's Dos Equis.

You don't drink vodka for breakfast, do you?
No, but I eat my cereal out of a martini glass.