European Stars and Stripes (Newspaper) - May 4, 1990, Darmstadt, Hesse                                A amps photo by Lynda Davidson getting the pastry to puff is not easy. Chef Jean Marc Laurent gives Jill Schmidt some tips. Mastering the perfect Pouf military club chefs go gourmet by Deedee Arrington Doke Kaiserslautern Bureau it s the moment of truth for puff pastry. A dozen pairs of eyes fix on the oven s door As the creation is unveiled. Briskly Jean Marc Laurent whips a perfect Sample from his convection oven. The pastry a Fluffy Tan and gently rounded a tops a bowl of consomme and appears to have blossomed from the bowl s Depths. Less appealing models withered and droopy cling heavily to their bowls As if glued on. The secret Laurent says is to Roll the dough Only once. A pie crust can take a rolling or two. But a puff pastry with a perfect Pouf is a More sensitive creation. The master has spoken. None of his eight students will forget this edict the last word on puff pastry. Its just one of Many culinary tips they get during a week of gourmet cooking studies at the . Air forces in Europe food and service training Center at Sembach a West Germany. Laurent Safe command chef Heads the 11/2-year-old school. Quot in 20 years maybe i la be As Good As he is Quot a student whispers in an almost worshipful tone. A a gourmet dining at most military clubs has traditionally meant Wiener schnitzel breaded veal cutlet topped with a Lemon slice and Capers. But a gallic Breeze is wafting through air Force kitchens in Europe. Under Laurent s influence Tony dishes like lobster in Salmon mousse and Calvados sorbet Are turning up in club dining rooms. Laurent a Job is multifaceted. He and assistant Jakob Fromming teach food service employees from morale welfare and recreation facilities throughout Safe the basics of professional dining room service. Laurent and Fromming also instruct various Levels of Kitchen organization proper use of knives and other equipment and culinary techniques. Nearly 200 mar workers will attend classes at the Center during fiscal 1990. The most frequently offered course is Basic food preparation. The we Klong class on gourmet dinner is offered Only once a year. Bases pay for travel and per diem costs for their employees to attend the school. Safe picks up the Tab for operating the school and associated costs. The average expense per student for 10 Days is $1,220. It costs an average of $2,140 to Send a student to the air Force culinary school at Randolph fab Texas where Safe gets Only 20 slots a year. Five Days at a private culinary Institute in Europe would Cost about $2,250 per student on the average according to Safe. In addition to his Busy classroom schedule Laurent visits operations throughout Safe that need expert advice in person. Quot you be got to give yourself to it Quot Laurent says of the food service Industry. Quot you be always got to give your Best to it. If you re satisfied with something that s the end of  a native of Cherbourg France Laurent cooked for restaurants and hotels in France England and West Germany before Quot joining Quot the air Force. Quot i enjoy to teach to pass my knowledge along to others. In the past 20-some years chefs had the patience to teach me. Now it s my turn to teach  Over the five Day gourmet course the eight students split into two teams and prepared Multi course meals fit for the fanciest occasions and Choosiest palates. Incorporating every menu element from Superb salads to divine desserts the coursework mapped out menus manageable for medium sized Kitchen staffs. But Laurent passes along More than recipes. There s his flair for creating picture perfect unexpected dishes such As Small vegetables in a crepe bag or lobster medallions on Green pasta that look As Good As they taste. Quot most people eat with their eyes Quot says Henry Edwards a special training chef at Hahn a. Quot if the presentations Good  eat  and there a Laurent a knowledge of herbs seasonings and culinary devices that inspires his students to Experiment. Quot take a Basic menu and with his techniques it makes what s Normal taste better than Normal Quot said Laura Strobel a Sembach officers open mess Cook. Quot he even introduces a kind or romantic ingredient continued on Page 13 Friday May 4, 1990 the stars and stripes Page 13