Issue link: https://digital.copcomm.com/i/7240
march 2010 / the tasting panel / 31 decided not to teach music but stayed in the hospitality industry. Plus, back then they didn't want women teach- ing high school, so that was a fight for me. Yet I still ended up in a male- dominated industry. And I'm still in education, because I teach food and beverage techniques every day to the line staff and managers." Clifton's musical training also helped her individualize Aria's thematic restaurants. Standing in an empty restaurant, she would look at the décor and the menu and envision the background music needed. "We use different music for each restaurant because each has a dis- tinctive style," she says. "I wanted the music to match the designer's style and the food style, so I had each chef talk to our music programmer, to give an idea of how the food played and what the chef wanted his cus- tomers to experience. For example, in the Asian-inspired Blossom restau- rant, I wanted a classical yet modern Chinese flavor with a Zen feel to it. On the other hand, Sage is very American, very hip, but working with Chef Shawn McClain, we toned it down to a cool mellowness." Working as a bartender while earning her Bachelor's Degree in Behavioral Health at the University of New Mexico, Heidi Hinkle found her interest in psychology led her to the F&B industry. With experience at The Mirage, Bellagio and House of Blues at Mandalay Bay, she is now Director of Beverage for Aria, where she oversees 500 employees work- ing at Aria's 33 bars, including 16 back-of-the-house service areas and seven pump rooms. In addition, she is personally involved with all staff hiring and training, a daunting task that took over a year and resulted in only one out of every five applicants being accepted. "Each of our bars has an indi- vidual cocktail list, "says Hinkle. "So I took extra time to find bar chefs, rather than bartenders. The differ- ence, for me, is somebody who is knowledgeable about spirits and who understands how to put them together. Plus, I'm really big on get- ting the staff involved, so I'm doing an annual cocktail competition; the winners will get their drinks on the menus. At pre-opening, I had an on- line competition and sent e-mails to all the new employees and bartend- ers asking for input on drink menus. We received over 30 recipe submis- sions. I picked two. The Mystic is served in the View Bar and is made with Leblon cachaça, fresh black- berries, orgeat syrup and pineapple juice, shaken and served in a high- ball glass over ice." In addition, Hinkle has created a Signature Sips menu, showcasing specialized cocktails like the Prickly Pear Pisco Sour (made with prickly pear purée), served at all Aria bars. With a dictum for fresh ingredients and adherence to measured pour recipes, her managers conduct bar checks daily, and she is not above creating cocktails alongside her bar chefs, just to make sure they're doing it right. Indeed, at City- Center, the people behind the pour make the difference. Christina Clifton is F&B VP, Aria Resort & Casino. "It's great to be part of the launch of a brand new hotel in Las Ve- gas that doesn't have a single theme. There are so many different styles in the hotel, including some of our partner restaurants, like Jean-Georges Steakhouse and American Fish by Michael Mina, which are known for great service and great food. When I was hired, I was chosen, in part, for my Four Seasons background. You live and breathe all those Five Diamond, Five Star services on a daily basis. It's in your blood." Heidi Hinkle, Director of Beverage Aria Resort & Casino. "I want bar chefs who have a passion. You get behind a bar and you own that part of the bar, so it should be treated like your business. You should be very proud to be there, and want to make the most amazing, visually pleasing cocktails possible. Just as every chef must taste his food, every bartender should do a straw test on their drinks."