PAGE 2 AUGUST20, 1981
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SPILYAY TYMOO
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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.
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by Shewczyk
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