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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Aug. 20, 1981)
PAGE 2 AUGUST20, 1981 * ' •; Ä ’ SPILYAY TYMOO . At Kah-Nee-Ta .......... . . ........ . ,w ....> ? New chef has colorful background and experience alleviate the problem , he believes, and produce cooks w ith knowledge in the many a s p e c ts o f th e c o o k in g profession. As executive chef, Reben steiger is a manager and a cook. He is compelled to deal with paperwork which is essential to the operation o f any hotel, resort and restaurant. Rebenstieger is practiced in many different phases o f the food and beverage industry in c lu d in g m a n a g e m e n t procedures and o peration, m e n u d e s ig n , e m p lo y e e tr a in in g , b a n q u e t m e n u p la n n in g a n d s e llin g to customers, inventory proce d u re s a n d c o n tr o ls , a n d s a n it a t io n a n d k itc h e n , equipment maintenance. His cooking skills include a good practical knowledge o f continental cuisine— among them French, German, Eastern E u r o p e a n , J e w is h a n d American. Preparing tasty meals fo r many different people at one time is a task demanding skill. It requires accurate timing, knowledge o f the craft, good management skills and years o f experience. The Juniper Room kitchen at K a h-N ce-ia Lodge is expected to serve excellent meals and, w ith that in mind, Kah-Nee-Ta has hired and gained the services o f Ivan Rebensteiger as executive chef. B o rn and educated in Czechoslovakia, 38 year-old Rebensteiger began cooking as a second jo b . He graduated from college w ith a degree in e le c tric a l en g ine e rin g and m erely “ d rifte d in to th is profession,” he says. Rebensteiger explains that cooking is a trade in his home country. Form al schooling is required even to be a cook’s helper. T o receive certification fo r various positions in the c o o k in g p ro fe ssio n , i t is necessary to pass certain examinations. He comments, “ In Europe cooking is more professional. You have to hold a position before you are allowed to do anything.” In this country Rebensteiger says, “ There are no apprentice ship programs. It is mostly on- the-job training.” A culinary federation formed eight years ago in the United States may Continued from page 1 Stroke victims home from his home that he is “ getting stronger.” He added, however, that he is getting sick and tired o f jello. Greene is on a restricted diet while recuperating and he goes to Bend three times a week fo r physical therapy. The stroke caused paralysis on his right side, leaving those muscles very weak. He has been walking with the aid o f a cane and he noted that he can even walk a bit w ithout a cane. He also has some movement in his right shoulder now, but there’s still no feeling or strength below the elbow, he said. “ I t ’ll just take lots o f New Executive exercise.” In about three weeks Greene w ill go in fo r more tests to see how well he is doing. “ We’ll know a lot more after th a t,” he sa id . He re p o rte d th a t, according to the doctors, work is out o f the question until at least October 1. He is supposed to stay away from the office, and maybe even take a vacation when he gets better. “ I w ould like to thank all the people who sent flowers, cards and all those who came to visit me,” he said. He stressed that he is getting stronger but it sounds as if he would be a lot h a p p ie r i f he c o u ld eat something that he could really sink his teeth into. I S p ily a y T ym oo Coyote News * * * * * * * -t Spilyay Tymoo Staff* * * * * * * * MANAGING EDITOR ......................................... Sid Miller ASSISTANT EDITOR ................................. Sandy Ranglla PHOTOGRAPHIC SPECIALIST/WRITER Donna Behrend REPORTER/PHOTOGRAPHERS Pat Leno. R e b e n s te ig e r is a ls o experienced in ice carving, ta llo w w o rk , C haud-froids, aspics and other aspects o f garde-m anager w o rk w ith regard to elaborate buffet banquets and in tableside preparation and cooking. He also has knowledge in French and Russian service. Besides developing kitchen skills in his 16 years o f w orking in fo o d e s ta b lis h m e n ts , Marsha Shewczyk TYPESETTER ................................. Priscilla Squlemphen FOUNDED IN MARCH OF 1976 Published bi-weekly by the Confederated Tribes of the Warm Springs Reservation of Oregon. Warm Springs, Oregon 97761. Located in the Old Administration Building. Any written material to Spilyay Tymoo should be addressed to: Spilyay Tymoo P.O. Box 735 Warm Springs, Oregon 97761 Phone 553-1644 or 553-1161, Ext. 274, 285 and The Darkroom ext. 286 Subscription Rate: $6.00 per year Rebensteiger has also worked as a waiter, maitre’ de and director o f food and beverage. He comments that by doing flo o r w ork he can “ understand what kind o f problems there are in the dining room .” Since arriving in the United States in 1969 Rebensteiger has worked at several first class well-known restaurants around the country. Some o f those are: P itty Pat’s Porch, the H ilto n , The A tlanta Playboy Club and the A tlanta C ity Club in A tlanta, Georgia plus Steam B o a t S p rin g s r e s o r t in C o lo ra d o w here he was “ snowed out,” he says, because o f lack o f snow. P rio r to a r r iv in g a t K a h -N e e -T a Rebensteiger acted as Chef at the Portland M a rio tt Hotel. Professional acheivements include: Table o f the M onth a w a rd b y H o s p it a lity Magazine fo r February 1977; Denver, Colorado C ulinary Show 1976, second and th ird place; N ashville, Tennessee C ulinary Salon 1979, first and second place; M o b il 4 stars, E lkhorn in Sun Valley in 1978. Rebensteiger’s wife, Ivanka, and his ten year-old son M a rtin w ill be coming fro m Idaho to visit him soon. He says they w ill be moving here in the near future. Rebensteiger says he likes this area which resembles Boise, Idaho where he has spent most o f the last five years. With a tug and a p u ll_____ __________________ Dogs strut their stuff Dogs were kept well under c o n tro l by th e ir y o u th fu l masters at the Com m unity Center which sponsored a dog show h e ld on J u ly 30. A pproxim ately 70 spectators gathered to watch. The only co n flicts occurred when a Great Dane owned by Ada Billey intim idated the smaller, six-inch ta ll dog varieties. The little dogs raised quite a ruckus. The show opened w ith a d e m o n s tr a tio n o f d o g obedience training performed by Kay Lorraine and her German Shepard. The dog fo llo w e d h is m a s t e r ’ s in s t r u c t io n s a t h e e lin g , fetching, jum ping and frisbee retrieving. Lorraine empha sized the importance o f an obedience-trained dog. Judging o f the ten entries took place in seven categories in c lu d in g : Best B eha ve d ; Funniest; Best T ric k ; Smallest D o g ; Larg e st D o g ; Best Looking; and Best o f Show. Coordinators fo r the show w ere su m m e r re c re a tio n workers Robinson M itchell and A lv in Wells under the guidance o f Lyle Rhoan. The five persons selected as judges were im p a rtia l c o m m u n ity members. Ribbons were awarded fo r first, second and th ird place in each o f the categories. The results were as follows; Best behaved-1. Randy owned by Missy David; 2. Nuchie owned by D irelle Calica; 3. George owned by Mona Smith. Funniest-1. Chimee owned by Kyle K ing; 2. George owned by M ona Smith;. 3. Sirely owned by Sue Yen Smith. Best Trick-1. NaNa owned bv H eather M ille r; 2. R andy owned by Missy David; 3. Nuchie owned by D ire lle Calica. Smallest-1. George owned by Mona Sm ith; 2. Toke owned by Jason Hintsala. Largest-1. Chumook owned by Ada Billey; 2. Blackie owned by Tom Begay, Jr. Best L o o k in g -1 . N a N a owned by Heather M ille r; 2. Samantha owned by Sharon Jones-3. Blackie owned by Tom Begay Jr. Best of Show-1. George owned by M ona Smith; 2. Randy owned by Missy David; 3. Nuchie owned by D ire lle Calica. Boy Obedience Training— When a dog this size says go a boy can only follow. The Community Center dog show brought dogs of all sizes together along with providing an entertaining afternoon for the audience. ♦>' v ¿ V S . M il' by Shewczyk » A - IY i »
