| Show - e I - t t ' t 5-al-t - ' F 0 tibunt gal ql- 1 e T - - Wednesday—March 6 1991 Section E Page 1 - - — ' - - - - - '1$4 - i () : -- - - i - e' ' - N 1 r ''N ' 1 'I t110 a ra-- a i A PaV‘ - '9-- 1 - LI II : : :: I Ne 1‘0 : - ITII i 1or i gletr' L4rs - at ' - 7- '' i ) ' - ' A : -' - ' 4 14:161-44- 6 ' ' 1 I o' I' 23 11 LfAti - 1 k :7' ' i '' If' - - Ate 4NA:- '1"1-- Nry e xA 4 t t kl ' 4d gee '''' -- - I ''4- "e'e - 4:3 fi I- - at 1 - '' v21 i't ' 'L 0 '''- - - i R - 114- 1 - " -''-- - - - - 408 i - et e44'e - - refoe4 t ar - ' ‘ — ' I I ' - 048 ' Ay - —- i ' 158 IIF 4 q A and the posh Drake Hotel where Chef Rocker worked for one year before going to the Hilton Hotel in St Paul Minn me out—to open Rainbow "Hilton Corp shipped Towers on Waikiki Beach" Chef Rocker smiled "I didn't mind at all I love this place "After two years they asked me to go to Washington DC to open a Hilton I simply said 'Hey I like the beach' I' ' He stayed For 15 years he was chef at Moana Surf Rider Hotel before moving next door to the Royal Hawaiian Hotel where he has been executive chef for three years "This is the finest I love it here My staff is outstanding Together we strive for excellence" During his 30 years in the culinary business Chef ' Rocker has seen changes "In the '50s when I was in my apprenticeship shortly after World War II people in Europe want- See E--1 Column 1 dream-come-tru- - " --' A- - k ‘ Daily from sunup to sundown Chef Rocker supervises preparation of tempting meals at the "Pink Palace" for as few as two — for as many as ' 3000 He is delighted to cater to special requests Chef Rocker is prepared for the challenge Born and reared in Hamburg Germany he apprenticed three years at the fancy Four Seasons Hotel in Hamburg before traveling to Stuttgart for a year at the Park Hotel "I decided toattend the one-yeHeidelberg Ho- e tel School then had a job two years at Hotel Lancaster on Champs Elysees in Par- is" Chef Rocker recalled The Belgian Congo beckoned where Chef Rocker cooked his finest at the Sabrina Club for 10 months before traveling to Johannesburg South Africa for two years at the British Amalgamate Hotel Co "I ' wanted to learn as much as possible" San Antonio Texas was the chef's next cooking destination where he teamed with a friend to open the Old Heidelberg Restaurant Then on to Chicago A k I - r - ' '4 I ' A ‘ Je 'o it W' V i i AV -1 ' ' - -- V ew ' I ttl A3 '''' " eit e 4- I ' - ' I - I F b I ) e - -- ' - rt 4 '''ot'Nc--I--' - - 'te i - t '''' V- - 4 ) ' lg - 1 - 1 aI Hawaiian Hotel vell ie s k 4--- - ' --- ea 1 4"4:' tiros774 ' 1 ii ' Executive Chef Manfred O Rocker Roy- has the right stuff to serve exotic Sunday brunch — and other meals — to diners Expertly pre pared artistically presented specialties bring finest of islands to patrons I I fl I --- -- i f It : 0 e I ' 67:1421 --- 1 7 k ho-hu- m ' A 1' ''''' ByDozma Lou Morgan Tribune Food Editor HONOLULU — A wintertime escape led to this haven — the land of swaying palms and soft breezes Everything is as we remember The inviting Pacific Ocean Flowers blooming under blue blue skies Lush green everywhere A Sunday turned to elegance as we munched brunch at the "Pink Palace of the Pacific" the Royal Hawaiian Hotel Surf Room was magnificent with The beach-sid- e finest crystal silver china atop tables adorned with the pink linen cloths matching napkins Sounds of surf blended with hushed Hawaiian music taon buffet table buffet after Opulence reigned ble filled with expertly prepared and artistically presented specialties Sweet fresh exotic fruit was lavishly spread offering the finest from Hawaii — pineapple papaya guava passion fruit bananas apples tangerines oranges Yum! Freshly baked rolls muffins breads and Danish sent marvelous aromas An array of divine salads laced with fresh eseafood pasta crisp vegetables fresh fruits cheeses — more — were tempters along with the hot table featuring sliced prime rib salmon chicken pork ham seafood combos quiche — to mention a few The sushi table was irresistible And ah the desserts To die for! 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