European Stars And Stripes (Newspaper) - June 9, 1987, Darmstadt, Hesse                                Students preparing shrimp tempura right Lor lunch time crowd at the hotel school restaurant in Metz France. For chef instructor Jacques Rosselet below teaching 400 students daily is not always without frustration. Culina  staff writers students crowded around car this so in he expansive Kitchen As he kneaded a Lump of hot pliable dough made from sugar. With a rapid succession of Dell har movements thisse pinched bits of the dough a flattened them Between his thumb and Fornol Mac he wrapped them one around the other like flow petals each larger than the last in a matter of moments he Laid a Beautiful and delicate Rose made of sugar on the fable. I did that very quickly so it s not so Good thisse said As if to prove his Point that Good w takes time and Effort and pain he held up his hand the dough which is heated to 152 degree had dotted his thumb with Small White blisters the students watching thisse at the Lychee Ensign Cmunt profess Onnel Hotelier in Metz France know All about hard work their course study spans at least four years and covers Ever aspect of food service from institutional cookie 400 to setting the table just so for an intimate French dinner. The school is Best compared to a High level technical High school in the United states but work is More specialized the demands More intense and the degree More rewarding Page 14 the stars and stripes tuesday