European Stars and Stripes (Newspaper) - April 13, 1990, Darmstadt, Hesse                                Than cooking guests in Wiesbaden West Germany Sample hours do oeuvres made by members of an army food service Cut that also focused on garnishing techniques and the importance of food presentation. Bob Watson left and Robert Templeton right help two other students instructor Charles Gordon left demonstrates for a group of students rear prepare oysters Rockefeller. How to create shrimp kebabs. By Crystal Laureano staff writer it was the eleventh hour of the eleventh Day. A Bare room was awaiting its transformation into a splendid banquet Buffet chamber filled with appetizers canapes and hours d oeuvres. Twenty three students scurried about taking orders from team leaders and instructors. In the would be banquet room they were moving tables ironing table cloths and rearranging Large pots of greenery. In the Kitchen the Pace was hectic too. Bacon was wrapped around scallops and pineapples. Whole Green peppers and onions were chopped into Fine pieces. Oyster shells were washed for use during serving. At a Center table mushrooms were in place for stuffing. At 11 . This monday morning the students were for the eleventh Day using skills they developed at an intensive three week military food service course. The Joy of eating the fruits of their labor alongside invited guests would be followed by a critique of the morning s work. But this was t just a cooking course. Only a few of the students were Cooks by profession. Most of them have army club management jobs. The course is called the food enhancement program and once a year it moves from its Home at fort Harrison ind., to a location in West Germany. This year the american arms hotel in Wiesbaden West Germany hosted the students and the  instructors. The program strives to give food service professionals the skills they need to operate a More efficient program said John d. Mclean director of the course. Although the Kitchen was the classroom for several hours a Day students Learned that there is More to food than cooking. They become familiar with various aspects of food service. A manager who knows How much time and How Many people Are needed to prepare a specific meal for example will be a More efficient planner and personnel manager said Mclean. Smokey Vigar manager of Karlsruhe a Neureul no club said he Learned enough to feel comfortable in his club s Kitchen. Quot some foods that i thought took a lot of time like this stand up Buffet of oysters meatballs shrimp dishes and the like took less time Quot he said. Quot now i can talk to the Cook one on one and now i can get in there and help out. It will help us build Trust in each  the ambiance of the dining area is just As important As the taste of the food Mclean teaches. And it is the Little details that customers remember. Quot i be Learned a lot about army protocol Quot said James Parker who manages the food service program at the officers club in Wurzburg West Germany. Quot i be worked in a lot of different jobs and i was surprised at the things i Learned that we weren t doing exactly  Carolyn Samuel a chef at an no club in Gie Belstadt West Germany was excited about the garnishing techniques she Learned such As making animals out of fruits and vegetables. A even a simple Garnish makes the Overall Appeal better Quot she said. Quot i knew it was important but not As much As i do . Robert Templeton assistant manager of the Rhein Blic Rod and gun club was thinking ahead to How he Coula use his new skills. Quot we have a lot of Hunters graduation parties Quot he said. Quot i can use what in be Learned Here to up on some Nice looking  to learn their new skills the students had 10 hours of class time each Day including lectures on such thing portion control salad presentation table Side cooking service techniques Napkin folding and Kitchen sate y. Evening hours were absorbed by mandatory readn9 assignments from the professional cooking text 0� a some of the managers said that not everything by Learned would apply to the operation they would but that won t Stop them from exploring All the possibilities. A Quot in a willing to try new things Quot Vigar said. A e. Ideas Are  Page 16 a a a the stars and stripes Friday april 13,1990