European Stars and Stripes (Newspaper) - May 8, 1992, Darmstadt, Hesse                                A marriage of mess Hall and Continental cuisine army Cooks spend eight weeks with German chefs by Chuck Roberts staff writer the army sent pfc. Jeri Johnson to learn cooking methods that probably would get her reprimanded if practice Back in her Chow Hall. She used her hands while mixing dishes loaded with fat and wine and if the concoction did no to taste quite right after sampling it with her fingers Johnson might add a dash of Salt. Pure military heresy. Johnson and sgt. 1 St class Steve Tamini Are army Cooks who spent eight weeks learning the finer Points of German cuisine at local restaurants in bad Kreuz Nach Germany. They were the first 1 St army div soldiers picked for the program patterned after a 3rd inf div Effort. The intent is to learn How the germans do it and share that knowledge with other army Cooks said chief warrant officer 3 Richard Evans 1 St army div food advisor. The program also gives the army a Chance to share its cooking methods with the germans develop Community relations and learn More about the German culture Evans said. The German chefs were provided by the hotel and restaurant association of Rheinland Pfalz at no Cost to the army. Johnson experienced what she called a severe Case of cuisine culture Shock As she made the Transfer from the rigid army method of cooking to the More flexible style of the germans. Quot this is kind of a flip Side for me Quot Johnson said while in the Kitchen of the hotel que Lenhof in bad Kreuz Nach Germany. Quot All of a sudden in a just in a totally different world. Everything they do is  army Cooks must diligently follow a recipe card and use cooking techniques that emphasize specific nutrition and sanitation guidelines. At the que Lenhof hands replace mixing spoons Millilitres replace Teaspoons Scales Are used instead of measuring cups and memory and experience Are the guidelines Johnson said. Quot the majority of the time they do everything by taste and that s what you do at Home a Johnson said. And what tastes Good in t always Good for the body which creates a problem if a German dish is to be served in an army dining Hall. Quot everything is cooked in fat and the majority of the stuff is cooked with wine Quot Johnson said. Tamini who was learning the ropes at the nearby Caravelle hotel said he will be Able to fudge on some of the Rich German recipes by replacing alcohol and other less healthy ingredients with More nutritious substitutes. Tamini said the Caravelle serves a filleted fish dish similar to one served at his dining Hall in bad Kre Zach but the German recipe is seasoned with herbs that Are not available to him. Tamini said he could produce a similar tasting fish dish by replacing the unavailable ingredients with mrs. Dash a Low sodium seasoning that is a mixture of herbs. Tamini fit right in with the Large cooking staff at the Caravelle according to head chef Jurgen Thiessen. Tamini wore a Blue kerchief around his neck that identified him As a mid level Cook. The colors signify experience Levels from White Blue to red. The Caravelle is a european hotel Chain so Tamini said he also had the Chance to learn Swiss italian and dutch dishes. His favorite dish is entre Cote cafe de Paris which is Duck grilled with an Orange sauce and served with vegetables. Both Johnson and Tamini liked the Pace of working in a German restaurant. Tamini said a duty Day for an army a airman Chat Urga Pic. Jct Johnaon to Cook a to the Tanta Quot not by recipe card. Cook can last from 4 . Till 2 . Six Days a week and sometimes More. At the Caravelle Tamimi arrives at 10 . And works till 2 . After a break he returns at 5 . And works until about 10 . Johnson worked a similar schedule. The workplace also is different Johnson said. In the military there is always something to be done. But Cooks at the que Lenhof take Breaks when there is no immediate task which took Johnson a while to get used to. It was a pleasant Surprise to let someone else do the cleaning Johnson said. When Johnson first began working at the que Lenhof she started cleaning during a Lull in the work but the Cooks stopped her and said Quot no no just  Quot we Are taught that in order to be a Good Cook you have to be a Good cleaner Quot Johnson said. Quot we re really into cleanliness. Sometimes it just drives you crazy. Now i m just Lazy and in a scared to go Back Quot she said with a laugh. Johnson said she was hampered by the language Barrier. There were times when there were no English speaking Cooks in the Kitchen and Johnson had to get by with her limited German. She said everyone got a Good laugh when head chef Robert Boos and other Cooks were reduced to making quacking and mooing sounds or pointing to their ribs to get their Point across. Cw3 Richard l Evans Page 14 a the stars and stripes sgt. 1at class Slava Tamini wearing a mkt Lavel Cook s Scarf works alongside hotel Caravelle Chat Andreas Herbert. The hotel que Lenhof in bad Kreuz Nach Germany is not the typical army Cooks a training facility. Sas photos by Dave Aldio coming soon to a dining facility near you h Ere Are two recipes from German restaurants modified slightly by the 1 St army div Way of doing things. Entre Cote cafe de Paris roast Duck 5 lbs fresh Duck vie tsp. Salt a tap. Black Pepper vile Honey i tsp. Soy sauce a a tsp. Ginger 1. Wash Duck thoroughly rub cavity of Duck with a mixture of Salt and Pepper then place Duck breast Side up in a baking dish. 2. Roast Duck for 1 i hours in a 350-degree oven. Combine Honey soy sauce Ginger Salt and Pepper stir Well. 3. Brush skin of Duck evenly with mixture and roast for 15 additional minutes banana fruit parfait i cup sugar 2 eggs 2 egg Whites 3 medium sized bananas Flavouring Strawberry Cherry chocolate Etc. 1. Combine sugar and eggs in a Small bowl. 2. Using a wire whip beat sugar and eggs Over medium heat until a warm Reamy whip is formed 3. Remove from heat and place bowl in a Container of ice water continue beating until mixture is cooled 4 fold fruit which must be mashed a into mixture 5 fold in fruit flavourings to taste 6. Place mixture in Mold and freeze overnight Friday May 8. 1992 the stars and stripes a Page 15