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PHOTOS: Famed German Chef Teams With USO Stuttgart to Serve Up Cooking Lessons

Tuesday, January 24, 2012

USO Rhein Main Area-Stuttgart arranges many activities away from the base for troops and their families to ingratiate themselves with the German community. Duty manager Grant McCormick describes a recent event: a cooking course with renowned head chef and owner of the Hotel Restaurant Zum Reussenstein, Timo Böckle. Eleven women and men from the Stuttgart military community took part in the class that taught them how to prepare original German -- and more specifically, Swabian -- dishes.

	According to McCormick, Chef Timo Böckle, (right), specializes in traditional Swabian cooking, which, loosely defined, is a region of southwest Germany. Among other cultural associations, it is a specific culinary tradition that seems to center on that German noodle and pasta replacement spätzle that is inevitably washed down with Weizenbier (wheat beer).
	"Many of the participants felt the highlight was just being in Timo's restaurant learning from a chef that is Germany's version of Bobby Flay," McCormick said. "Some enjoyed preparing the fish, while others were excited about the chocolate cake and ice cream. However, they all agreed that eating the food was the greatest highlight of all."
	Chef Timo stated that it is a great opportunity to teach Americans how to cook good Swabian food and it is always a good time. He also said that it is interesting that almost all of his American students want to be taught how to make spätzle.
	Some other delicacies included: schwarzwälder forellatatar, better known as finely minced Black Forest smoked trout laced with dill, which is lightly seasoned and has a refreshing flavor; landgogglläber or sautéed chicken liver, which is also very flavorful when perfectly cooked. And in Chef Timo's kitchen, everything is always cooked to perfection.
	The food tips that were passed along by Chef Timo are sure to be implemented if the feedback from the students is any indication. Military spouse Daphne Feeney, top right, said, "I will definitely make these recipes at home. My family will love them!"
	Fellow military spouse Sharon Mayo enjoyed both the tastes and experience. "Wow, I didn't know I could have so much fun in the kitchen. And the food is delicious!" Retired military officer Craig Winkles echoed that thought: "I never made ice cream like that before. Delicious."