European Stars And Stripes (Newspaper) - April 9, 1985, Darmstadt, Hesse                                Page 8 the stars and stripes april photos by Stephanie James airman Juan Muniz works in the Kitchen of a Spanish stirring the soup and wrapping Lamb legs under the Eye of chef Jose Vicioso at right in right Torrejon Cooks can learn from Spain Best by Diana Valdez staff writer Torrejon Spain ten Gallons of peeled potatoes sit in one Corner of the restaurants and a Large sinful of other potatoes await their Juan Muniz Points at the sink and i thought id gotten away from he the Spanish Kitchen is different from the shiny environment Muniz is accustomed pots and pans in various shapes and Gas stoves and ovens and other cooking supplies Are scattered around the its far from the High tech equipment he is used to at the Torrejon a dining Muniz but that Doest matter to he jumped at the Chance to work with a professional its an adventure not Many Cooks especially a Cook in the air an airman first was the first participant in Torrejos professional training program for food service the program was set up last for six Muniz put on his starched White uniform and worked alongside a Spanish chef at a local the Man behind the training program is chief master David Torrejos food service when i got Here i saw the Chance for us to do something like Hardy who also was responsible for a renovation project of the dining facility last took three years to put the training program he plans to put Many of his Cooks through Hardy said he selected Muniz because Hes a fast learner and a Good Hardy looks for High integrity and Good grooming in the Cooks he selects for the i cant Settle for he in the hotel sends one of its Cooks to train on obviously they will bring Back recipes that will please the and the program encourages the Cooks to learn Spanish so they can and vice Saiu Muniz emerges from a Back winding his Way past the let me show you through the he says As he Heads toward the Back one of two kitchens in the this Kitchen is for the menu of the Day and a la the other is a full pastry Muniz travels through the Kitchen As if he owns feeling warm and comfortable within its he Peers into a Large takes up a spoon and stirs he answering the puzzled looks on the visitors the Jose Fernandez joins they Converse briefly in we Exchange knowledge of food Muniz for the chef has prepared a plate of different kinds of meats so he can show me How to Cut Vicioso Steps aside and allows Muniz to make the first slices through a pork the chef leans toward Muniz and says something to Muniz begins cutting thicker the chef said that he needs the thicker cuts today for a particular the thin pieces can be used he says while slicing through the its fun to help prepare Spanish dishes like thigh of cow Stew and baked Lamb leg one of my he i Learned a lot of patience from the i know now that it takes time and knowledge to Cook Muniz says As he slices through the last of the he puts Down the knife and picks up a potato carving of a Bear from the Vicioso made Hes trying to teach me How to do the Spanish like to use lots of different colourful garnishes like Lemons and other natural i want to show you something else 1 Muniz walks to another table and takes up a Green Pepper and a French chefs i never Learned How to use this thing properly at the dining he gesturing toward the i did Muniz lifts his Little Finger out of the his thumb guides the food toward the Blade As his other fingers form a Triangle so the Blade can Glide along the outside of the Middle Muniz slices through the Green Pepper this Way you can Cut and talk at the same time without worrying about cutting he nothings in the Muniz puts Down the leans against the table and wipes his hands on his White Cotton he gestures around the room As he talks about his time at the in the we have the same recipe for every we cant if something needs a Little More Salt or other we can add he of with 20 years Muniz the chef can make some delightful believe it or we Exchange for Vicioso caters to americans at his so he might use the creamed beef Muniz and one Cook Here asked me what an Over easy so i showed with this our Cooks can get training from professional chefs right said we sent them to England its a Way of getting them trained without costing the government and it helps improve Community x x x Nis fresh fish 500 grains mussels tata Wesr in same 9 add j Cemie m