European Stars And Stripes (Newspaper) - June 8, 1988, Darmstadt, Hesse Time dynamics to a la carte i gathered in unti Ful dinner table. F in Symbol of the Sas one of the sons of american we Otas warmly attic ism and conflict the Mealtimes who now Are is of table Side Tiea that everyone a psychologist at the ical school in new ten less than has to carry a great said. About the role of american life. It is Trena than one would of m provides families 1 identity. I died videotapes of gained insight into n example that tin treatment Lothe , a lie George i ical Center in i that families that Holiday celebrations help protect their the and even from vice Lime together on a regular daily said Wolin every family he added has a deep cultural need to do things loge Lher around food " according to a study by John refrain of 3.000 families worldwide Strong families tend to believe that regular dinners together contribute to a sense of belonging commitment and ability to Cope with crises. To succeed As a family Tolks have got to spend Lime together said Defrain an associate professor of human development Al the University of Nebraska at Lincoln. And dinnertime is one of Tho Best for throwing All of the Good things and bad things into the family melting Defrain a psychologist who is a co author of secrets of Strong families Berkley books 1986is critical of the growing number of what he cab cd hyper competitive upper Middle class people who have no time for family dinners. Fewer american families eat together regularly now than a decade ago but eating together As a family is still the Way of the majority. A 1976 poll of 2.004 families by tha Roper organization showed that among those with children Between age 7 and 17,72 percent said they ate dinner together frequently. In a similar poll conducted in 1986.63 percent said they frequently ate together. While guilt May be the great motivator behind Many family meals. Edward Willinger of Brooklyn said that his family s communal dinners arise irom their need to Anchor the dinner is the Only time he said thai we can just be to Gelhar and not think about where we have to be or. Michael Mustillo 40, of Pacifica. California said his family almost always eats dinner together although this involves Compromise. We could always be doing something else when we Are Silling Down to eat he said but it s the time when a family should be some of our conversations Are fairly in mate said his Wile Carol. The younger children have picked up information about aids Al dinner. They can talk about specific problems and pick each other s brains Tor ideas Tor school because of the Richness of interaction Al meals social scientists now study family dynamics by observing families Al dinner. Samuel Vuchinich. A sociologist at the Oregon social learning cent i in Eugene videotaped 140 families at dinner. Me found that mothers talk to children More and asked them More questions than fathers. During an argument family members Are least Likely to attack the lather and the Mother is most Likely to Stop the fight. These observations underscore the traditional role of Mother As the Sociol emotional Leader of the family Vuchinich said. Sheji things gel out of hand he explained she is the one who maintains the social fabric of the fathers also tend to have More status and Power than mothers he said and Are thus less Likely to be targets of family criticism. Lewis added that when families eat at Home the Mother usually directs the meal. Al a restaurant however the lather is generally in charge. Fathers pay most attention to the firstborn Al the dinner Lable. He said especially if it is a boy. In families with three children or More almost no one Al dinner talks to the Middle child who is most Likely to leave the table first. Most family dinner conversations. Lewis said consist of a whole sat of Nastiest parents attempts to Leach their children How to Usa utensils and to have Good manners. Ideally he said meals should be a time to share information and Good feelings. To make family dinners More enjoyable he concluded they should be devoted More to fun and less to critical i the government. I All he made was 2500," wine said the that other $300." i that. Wine said. The Illy change the states within the it s All nought to have England. Bones labelled re put on Coffee a coins wore placed in cd service. Them after the initials on and restaurants add a Dirge to Bills but i. To add a tip. Rattlesnake club. Ilse service charge in Ila Monica calil., 0 will also be imposed Midi plan to open next j Telephone Calls every. Wanting information Ted in five years to doing association in a final in. Is calling on i fount of tips that can Tler mining minimum ners can now pay 1 tha remaining $1.34, Linimum wage nation and labor a june 6, 1988 committee approved an amendment to the proposed minimum wage Bill that would raise this tip credit from 40 to 50 percent. Tha association which represents 12,500 companies thai operate 150,000 dining places also is seeking the repeal of the expanded social Security tax Law. If neither Ellort is successful the association said tipping might become As outmoded As soda fountains. With the new taxes the response tended to be that the government has bound the institution How of tipping up in so much red tape and irrational Law that the Best thing to do is dump the tipping system said Jeffrey r. Prince senior director of the restaurant association. Although deserting the lipping system is a hot topic in the Industry not All restaurateurs agree Wilh the idea. When i saw my january lax that 1 had to pay i said of my heavens " said Adelina p. Callahan owner of la Fonda mexican restaurant in Washington. Her social Security lax for the month was almost $900. Classy cuisine associated press two French cooking schools Oneise oldest the other the newest archiving the world s gastronomic capital yet another cull nary Bleu the oldest and most prestigious has taken on a High Lech Imago at a new location in a five Story building that once was an infirmary the luxurious Ritz hotel has just opened its kitchens in april to students of hauls cuisine. The cachet of the elegant right Bank hotel is maintained in the decor of its new basement cooking school where gleaming White tiled spaces and hand painted murals set the tone. Tha cordon Btu Long situated in cramped quarters in the Classy Champ de Mars District under the Eiffel Tower moved in january to the building on an Anonymous Corner of tha 15lh arrondissement in Southern Paris. The school where servants from affluent families Long ago watched cooking demonstrations in an Amphitheater now oilers every High tech amenity including video screens. Despite the new Home tradition at the venerable cordon Btu remains intact. The lop diploma there is awarded to students who pass a nine month session. The Ritz school s top diploma follows a 12-week course. The Ritz has been known Tor its cuisine since Auguste Escoffier All acted International gastronome Early in the Century. It decided to spread its know How As part o an Overall renovation plan started by Mohammed Al Fayod the egyptian entrepreneur who bought the hotel nine years ago. The courses Are to be supervised by three of the Ritz s own chefs All winners of the top professional Eward Meilleur Ouvrier do France. Most daily courses will be handled by iwo chefs Wilh credentials from prestigious French restaurants. One Andre Guil Sut perfected his English while working Al restaurants like i orangerie and a cuisine in los Angelea. Across the Seine Al cordon Bleu in the business since 1896, it s a whole new world. Spanking Dean in Light Greys and blues Loday s big scale school includes two demonstration rooms four huge cooking and pastry rooms and a Beautiful Winter Garden. Equipment includes convection ovens pastry rising ovens and huge dough Kne aders plus special machines for a now course on vacuum packing and cooking to be taught by Park Martin the 1387 Winner of the French National cuisine and pastry trophy. The basics Are Stilt the main Point said chef Martin one of seven Chela. The students Wili still learn How to chop knead whip and do everything Elso by hand As the overwhelming majority of cordon Bleu students Are irom abroad about 30 Percy no american and 20 percent japanese said Cahill. While the Ritz plans English translations in All courses the cordon Bleu still leaches its advanced courses in French. Intermediate students at the Ritz May choose a one to six week course of practical sessions and demonstrations Al Cost in French francs of about $800 a week. The Ritz s highest level Augusta Escofi Ier course a 12-week session costs about $10,000. Cordon Bleu s main three 12-week courses comprise a Cycle of Basic through Superior at a Cost of about $4,200 each. To gel the coveted cordon Bleu grand diploma pupils now spend nine months reduced from 12, in intensive cooking and pastry courses preparing or the big exam Al a Cost of $19.000. We re also uttering new intensive four Day practical and demonstration sessions ranging from Char Ulerio to regional cuisine and costing about 1500, said Cahill. A visitor to Paris who wants to compare the big school ambiance of the cordon Bleu Wilh the Lonier Ritz can attend demonstrations at either one for less than s35 each. 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