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Badische Neueste Nachrichten Karlsruhe
"Ich bin so richtig lebensfroh"/Oder: ?J.J.'s" ruhige Kugel in der US-Armee
Approximately 1969
Er ist ein Komoediant reinsten Wassers, dazu ein liebenswuerdiger Eulenspiegel, wie er im Buche steht, und ausserdem ein Fachmann par excellence als Konditor. Er heisst Juergen Jungbauer, stammt aus Karlsruhe und ist erst vor kurzem nach zweijaehrigem Militaerdienst in der US-Armee in seine Heimatstadt zurueckgekehrt. Was fuer ein Schelm er tatsaechlich ist, der sich nach bester Stabsgefreiten-Masche durchs nun einmal zu absolvierende Landserleben schlug - das erzaehlte er uns gestern. Voll freudiger Erinnerungen an diese amerikanische Landserzeit, die uebrigens fuer ihn aus genau acht Wochen militaerischer Grundausbildung und ansonsten 196 Wochen fleissigen und ueberaus erfolgreichen beruflichen Wirkens bestand.
Seine "Story" haben wir kuerzlich schon einmal skizziert - wie er nach vollendeter beruflicher Ausbildung in seiner Heimatstadt Karlsruhe "auf die Walz" durch erstklassige Hotels, schliesslich an Bord eines Dampfers ging, spaeter in die USA einwanderte und hier - weil Bundesrepublikaner in der NATO_Allianz nun einmal Verbuendete sind - eines Tages von der US-Army zum Militaerdienst eingezogen wurde. Etwas, was ihm zunaechst gar nicht in den Kram passte, was sich aber als sein grosses Glueckslos herausstellte. Denn kaum hatte er seine acht Wochen Grundausbildung auf den sandig-huegeligen Truppenuebungsplatz Fort Lewis im Staate Washington "abgerissen", machte er sich als gelernter Konditor bekannt - und wurde von Stund an zu einem "Specialist", auf dessen Kuenste kein Offiziersclub mehr verzichten mochte. "Nach der Grundausbildung habe ich meine Uniform noch genau fuenfmal angezogen - immer nur zur Befoerderung", grinste er vergnuegt, "ansonsten war ich ein freier Mann, dem keiner reinredete". Ein Soldat, der die Umsaetze seines Offiziersclubs derart ankurbelte, dass er woechentlich nebenbei 100 Dollar "machte"! Der - auch nebenbei - im Fernsehen der 500 000-Einwohnerstadt Indianapolis/Indiana kochte und seine Konditorkunst demonstrierte, der seinen amerikanischen zivilen Berufskollegen aus dem ganzen Kontinent bei Wettbewerben die Goldmedaillen vor der Nase wegschnappte und damit zum gefeierten Helden seiner Einheit wurde, dem man voellig freie Hand liess. Und: der kreuz und quer durch die Staaten geflogen wurde, im Washingtoner Capitol seine Konditorei-Kreationen fuer grosse Parties richtete, Autogramme von Praesident Johnson und Robert Kennedy, von Senatoren, Gouverneuren und hoechsten Generaelen sammelte und zum "Sunnyboy" der Armee wurde.
In den USA liebt man initiative, humorvolle Menschen und froehliches Laecheln, das zu Juergen Jungbauer, ueberall nur "J.J." nach seinen Initialen genannt, gehoert wie die Spritztuete zum Konditor. Dass er haarscharf richtig "lag", bewiesen die zahlreichen begeisterten Dankschreiben und Zeugnisse, die vielen Fotos und Zeitungsartikel, die er in einem dicken Folianten gesammet hat. Ihm, dem Selfmademan in der US-Armee, ist es gelungen aus dem unbeliebten, aber unvermeidlichen Militaerdienst einen Riesengewinn fuer sein Leben zu machen. Denn Juergen schickt sich nun an, das Geld, "das in Amerika auf der Strasse liegt", fleissig einzusammeln? Mitte Oktober eroeffnet er einen bereits gemieteten Laden in erstklassiger Lage in der Stadt Indianapolis, wo er gewissermassen bekannt wie ein "bunter Hund' und ausserordentlich beliebt ist. Nicht nur wegen seiner Konditoren-Kunst, sondern auch wegen seiner Liebenswuerdigkeit. Dass er obendrein noch ein pfiffiger Junge ist, der haargenau weiss, wie man Geschaefte macht - wer haette dafuer mehr Verstaendnis als die Amerikaner? Ende August fliegt er wieder hinueber, um alle Vorbereitungen fuer die Eroeffnung seines "Cafes Old Heidelberg" zu treffen. Wieviel Hochzeitspaerchen schon auf ihn warten, damit er ihnen einen grossen "Wedding -cake", einen turmhohen Hochzeitskuchen fuer die Kleinigkeit von 250 Dollar oder mehr (oder weniger) zaubert, kann man nur ahnen. Seine Kundschaft ist ihm jedenfalls sicher. Senator Vance Hartke von Indiana hat ihm bereits zugesagt, Ehrengast bei der Eroeffnung seines Cafes zu sein. Eine bessere Reklame kann er sich nicht wuenschen im publicity-bessessenen Amerika.
Im Moment ist Juergen Jungbauer noch auf der Jagd - nach alten Springerle-Formen aus Hoz, nach alten Kupferbackformen, um seinen neuen Landsleuten ein Stueck Old Germany auf buchstaeblich suesse Art beizubringen. An Backblechen, Tortenaufteilern, Pralinenausstechern und was sonst zu seiner Kunst gehoert, werden noch deutsche Herstellerfirmen profitieren. Ihre Erzeugnisse wird er mit hinueber nehmen nach Indianapolis.
"Ich bin so richtig lebensfroh", meinte Juergen Jungbauer gestern einmal in unserem Gespraech. Das kam so spontan und ungekuenstelt heraus wie es seine Art ist. Uebrigens genau die Art, um in den USA als tuechtiger Fachmann sein Glueck zu machen. Dass er das schaffen wird, steht ausser Frage. 2 Pictures

Baking for Profit
From American Culinary Olympics to the Cafe Heidelberg
July-August, 1969
Juergen Jungbauer features fine German pastries in new Indianapolis Coffee Bar
Young, German-trained Juergen Jungbauer is planning to develop his bakery-coffee bar in Indianapolis along the lines of a European-type Coffee House. This means that customers will receive quick "in-and-out" service. And if anyone can pull this off successfully, it will be this 26-year-old pastry chef who received his discharge from the Army late last year. He has an impressive work record as a pastry chef and has already garnered a prize collection of trophies for his work with pastries.
As an associate member of the winning American Culinary Olympics team that included Edmund Gass, executive chef of the King Cole Restaurant and Hubert Schneider, executive chef, Airport Holiday Inn, Juergen baked and decorated the three cakes taken to Germany.
A partial listing of his credits reads as follows: Indiana Restaurant Association's Grand Award in Culinary Arts in 1967; Grand Award & Gold Medal in "Concept in Food" Culinary Arts Festival, Chicago, 1968; the Food Service Executive Association's president's Award and numerous plaques and ribbons in various categories in 1968; and the Grand Merit Award, Culinary Art Festival, Cincinnati, 1968. Vivian Pearson, TV personality, recently interviewed Jungbauer on her show in Greenfield, Indiana.
Old World Atmosphere
In remodeling the building at 7625 Pendleton Pike ( a former bakery), Juergen Jungbauer used a German-Bavarian theme that clearly defines the products and service now available. The change is something that he, himself, describes best. "When we opened our store, milk sales dropped from 900 to 100 quarts. In place of milk and bags of donuts, we're selling French and German pastries. Our clientele now includes individuals , organizations and businesses desiring the specialized services we are able to offer."
Customers come form 70 to 80 miles away to place orders for special pastries. In this respect, "word-of-mouth" advertising is working profitably for Jungbauer. He also uses 15-second spot announcements each week on Radio WFMS in Indianapolis... publicizing his products and service to a wide age range of potential customers.
Some sixty types of European cakes, or tortes, are baked and displayed interchangeably. Each tote cuts into 16-18 slices. This specialty sells by the cake or for 45-70 cents per slice. It may be consumed on the premises with a steaming cup of full-bodied coffee.
The display cases which extend down a good portion of the right wall and partially across the back wall are filled with colorfully and delicately decorated pastries. There are fruit tartlets, assorted French pastries, fragile meringues shaped like swans and a large display of dainty cookies. Something new to area customers, ice cream cups are packaged in clear plastic containers, shaped somewhat like champagne glasses. French-type sweet rolls and a variety of breads round out a day's offering. Very Gumittlich! Coffee and lunch trade is seated either at the round tables near the front or at the coffee bar located along the left wall at the rear. The tow very attractive sales ladies, Hildegard Essler and Ingrid Beckman, are dressed in German costumes. Besides handling pastry and coffee bar sales, they add a convincing note of authenticity to the European Coffee House concept.
As the coffee bar business develops, Juergen Jungbauer plans to offer cold plates reminiscent of those served in Europe. He will feature a variety of open face sandwiches, German potato salad and brats... this kind of fare.
Open display racks, set at an angle and, mid-way along the left wall, are stocked with a wide variety of imported foods.
Juergen is not depending solely on walk-in trade. He supplies restaurants and clubs with pastries and is working up a profitable party and wedding cake business. In fact, it's getting to be a "status symbol" to have a cake decorated by Juergen Jungbauer. He supplies Fort Harrison on a regular basis with orders of 300-400 pastries.
Everything about the Heidelberg Cafe appears to be authentic from the Whipped Cream on the tortes to the antique cookie molds (from Germany) on the walls.
For a young European-trained pastry chef, Juergen Jungbauer has a remarkable grasp to the American way of doing business. It's entirely possible that he has the format already developed for a future chain of European-type Coffee Houses that stand an excellent chance of catching on with the American public.
4 Pictures

Purdue University, Fort Wayne Campus
Gourmet Cooking
Spring 1969
An entirely new program offered in cooperation with the Food Service Executive Assn. covers the following areas: soups, consommes, potages, taught by master chef George Marchand, Detroit, Michigan. Cooking with wines, The Wine Institute of America. Hors d'oevres, canapes, buffet suggestions, Hubert Schmieder, executive chef, Holiday Inns. Sauces entree suggestions, Edmond Gass, executive chef, King Cole, Indianapolis. Desserts, pastries, marzipans, etc. Juergen Jungbauer, master pastry chef, Indianapolis. A gala dinner with five master chefs preparing and explaining various gourmet dishes will conclude the course. - 6 weeks.

Woman's Department Club Bulletin
Terre Haute, Indiana, March 1, 1969
On Friday, march 14 the Woman's Department club will enjoy an unique experience in the "Gourmet Touch", a program informing us of the ways to prepare French pastries, cakes, ice creams, and ice carvings. Plus this unusual demonstration will be the youth and experience of a very excellent chef, Mr. Juergen L. Junbauer. Mr. Jungbauer is from Karlsruhe, Germany, and very young at the age of twenty-five, to have made such a prominent place in his field of endeavor. He started his studies in a business school for food trade at the Berufsschule fuer das Nahrungsgewerbe in Karlsruhe in April 1957. During his studies of 1957-60, he also attended the Fachschule der Konditoren Innung, a technical school for practical and decorative usage and works, in conjunction with his training at the Cafe Schwartz. After graduation, he was pastry man at the Cafe Hans Brameschuber in Munich, Germany for one year, pastry man at Konditorei in Karlsruhe for six months, and as confectioner on the S.S. Hanseatic of the Hamburg American Lines for one year before starting his sojourn in the United States which ended with the Ownership of the Heidelberg Bakery Shop in Indianapolis. His experience in the States starts with Pastry chef Assistant for one year at the Statler Hilton Hotel in Boston, through Pastry Chef in four different areas in the country until he was Pastry Chef at Fort Benjamin Harrison's Officers Club in Indianapolis from October 1966 to July 1968, as a Sergeant in the U.S. Army. Mr. Jungbauer was in Terre Haute recently when he gave a demonstration for the cooking school. He was introduced to the school by Mr. Joseph Quinn, vice-president of the Gas Company.
1 Picture (Mary Seller, J.L. Jungbauer, Mary L. Hicks)
(Famous chef to entertain Music Department)

The Terre Haute Star
Pastry Chef To Appear at Cooking School
February 13, 1969
Pastry Chef, Juergen L. Jungbauer, of Karlsruhe, Germany, and now owner of Heidelberg Pastry Shoppe, Indianapolis, will appear on the stage of the Indiana Theatre, Thursday, during the Blue Flame Cooking School. He will prepare French pastries for which he is internationally famous.
Jungbauer has won many awards for his outstanding work in this field. A few of these include the Indiana Restaurant Association's Grand Award in Culinary Arts: Grand Award and Gold Medal in "Concept in Food;" Culinary Art Festival in Chicago; Grand Merit Award; Culinary Art Festival, Cincinnati, Ohio, and the Food Service Executive Association's President's Award.
Chef Jungbauer will make a guest appearance at the "Gourmets' Glamorous Gas Galaxy," Wednesday evening. This annual event is sponsored by the Terre Haute Gas Corporation.
Picture

Air Force Times,
Army Times,
Navy Times
Master Chef Sculpts With Pastry
January 1, 1969
By Maryhelen Correll
A blue-eyed young pastry chef from Germany gave his career in the food world a boost while serving with the Army at Fort Benjamin Harrison, Ind. Juergen Jungbauer recently completed his assignment as an Sp5, sculpting confections for the Fort Harrison Officers Open Mess. How did the talented Jungbauer get in the U.S. Army in the first place? He was drafted. (Aliens must register if they stay longer than six months, and are then subject to the draft.) As a result of his success in making pastry at Fort Harrison, the master chef is considering setting up his own pastry business in Indianapolis.
Jungbauer has been on the pastry staffs of the Hilton and Statler hotels and several famous dude ranches and restaurants in the west. In April, expatriate Hoosiers in the nation's capital hosted a "Hoosier Festival of Foods" for friends of Indiana in the Senate Office Building. More than 500 people ooh-ed and ah-ed over Juergen's fabulous delicacies, which graced a 16 by 30-foot table. The pastry artist has also made special creations for Governor Nelson Rockefeller and Mrs. Arthur Goldberg, wife of the U.N. ambassador. Competing against top chefs in his field, he won the Grand Sweepstakes prize in two Indiana Culinary Art Festivals, and took most of the gold medals, plaques and trophies offered by the Executive Chefs Association of the American culinary Arts Festival at the Palmer House in Chicago. He considers his unique confectionary creations as art forms. "I see a picture and I sculpt it in sugar," he explained. An eight-foot sugar Eiffel Tower he created graces the entrance to the Air France Terminal in Chicago. He did extensive library research before making the scaled, perfectly balanced wooden model of the tower, which he covered with 90 pounds of powdered sugar and 160 egg whites. It took over 300 hours of work.
"I like to humanize figures by injecting a little humor into my work," he laughed, pointing to a hole in the bottom of the shoe of one of his caricatures of an Army officer. American cake mixes are a boon to the housewife, Jungbauer said, and he admitted they really are good. He prefers, however, to bake large-scale, the old-fashioned way, using pounds and quarts for measurements. He works mostly from a scrapbook of very old German recipes, many of them his grandmother's which he has updated. So that FAMILY readers can have fund in their kitchens and impress their neighbors at the next Kaffeeklatsch, Jungbauer has adapted some of his 200-year-old recipes for home use.
3 Pictures

Fort Sheridan News, Illinois
Brief Ceremony Marks Fifth Army Anniversary
Friday, September 13, 1968
A birthday party for the 25-year-old Fifth Army, complete with speeches, distinguished guests and a huge, two-layer cake, was held at the NNC club Monday. Juergen Jungbauer, a pastry chef at Fort Ben Harrison officers' open mess, presided over the cutting of the cake which he had spent six hours preparing. A map of the 13-state Fifth Army are made form cake icing and a replica of the Fort Sheridan tower constructed from sugar loaf decorated the cake.
1 Picture Anniversary cake - LTG. John H. Michaelis, commanding general Fifth Army, and CSM Farrell Graham, command sergeant major Fifth Army, cut the two-layer 25th Anniversary cake honoring the birthday of Fifth Army. SP5 Juergen L. Jungbauer, pastry chef from Fort Benjamin Harrison and creator of the cake, watches the cutting. The celebration was held in the Fort Sheridan Noncommissioned Officers' Open mess.

Fort Benjamin Harrison
Food Convention Winner Gets Commendation Medal
August 23, 1968
Army Specialist 5 Juergen Jungbauer, Fort Harrison's renowned pastry chef, was awarded the Army Commendation Medal Friday.
Colonel B. Lyle, Deputy Post Commander, made the presentation to Jungbauer who was separated from military service last week after serving two years. According to the accompanying citation Jungbauer distinguished himself by outstanding and exceptional achievements from September 4, 1966 to July 19, 1966, in capacity of pastry chef, Messing Division, Headquarters, Special Troops. His exceptional knowledge in the culinary arts coupled with his initiative, dedication and enthusiasm contributed significantly to the morale of the soldier, in providing tremendous improvement in pastry baking in the "Consolidated Mess."
Jungbauer was also presented a Certificate of Recognition, first of its kind ever given, by the U.S. Army Food Service Center, Chicago. It recognized his professionalism and culinary excellence at the Executive Chef's Association's "Concept in Food" 1968 Conventional at which Jungbauer took a majority of top awards. Picture

North East Topics Newspaper
Pastry Chef leaves
Two Delicious Years End At Ft. Harrison
August 15, 1968
Ft. Benjamin Harrison - Army Specialist Five Juergen Jungbauer, Fort Harrison's renowned pastry chef, was awarded the Army Commendation Medal upon his separation from military service last week, after having served tow years. Colonel B.B. Lyle, Deputy Post Commander made the presentation, which cited Jungbauer for "outstanding and exceptional achievements from September 4, 1966 to July 19, 1968, in capacity of pastry chef, Messing Division, Headquarters, Special Troops. "His exceptional knowledge in the culinary arts, coupled with is initiative, dedication, and enthusiasm contributed significantly to the morale of the soldier, in providing tremendous improvement in pastry baking in the Consolidated Mess", the citation concluded.
Jungbauer was also presented a Certificate of Recognition, first of its kind ever to be given to the U.S. Army Food Service Center, Chicago. It recognized his professionalism and culinary excellence at the Executive Chef's Association's "Concept in Food" 1968 convention, at which he took a majority of top awards. Jungbauer left Saturday for a visit with his parents in Karlsruhe, Germany. He plans to return in three weeks to go into business for himself in this area.

Army Digest
Unusual jobs
They add spice to army life
August 1968
Mention "American soldier," and the first thought that usually comes to mind is the infantryman in battle garb. But in today's complex Army environment, many men are needed to fill varied roles - not just in supply, training, transportation and communications but in virtually any type of job in nearly every field of endeavor. Here are some unusual jobs which add the spice of variety to Army life:
FRONTPAGE PICTURE

Food Executive
Baking for Profit, Front picture
July-August 1968
Grand Award winner at the Seventh Annual Culinary Arts Show held by the Indianapolis Branch was Specialist 5 Juergen Jungbauer, U.S. Army, Fort Benjamin Harrison, Ind. More than 2,000 attended the show. Shown above loaded down with his trophies, Jungbauer stands in front of his eight-foot spun sugar replica of the Eiffel Tower, one of the many pastry items that won him the awards. A German citizen who plans to leave the Army this summer, Jungbauer gathered another armload of trophies at the National Culinary Arts Festival in Chicago. (U.S. Army photo.)

Northern Illinois Gas Company
Cafe Heidelberg
July-August 1969 - Front page picture
Juergen Jungbauer brings Continental Coffee House to Indianapolis.

Badische Neueste Nachrichten
Davon kann der Landser dann nur traeumen
Wehrdienst mit dem Spritzbeutel
Mittwoch, 14. August 1968
Karlsruher Konditor machte eine sagenhafte Karriere als amerikanischer Soldat
Seit genau 12 Tagen hat der 25jaehrige Karlsruher Juergen Jungbauer, seines Zeichens Konditor, hinter sich, was viele junge Deutsche seines Alters - ungern - noch vor sich haben: den Militaerdienst. Allerdings: Unser junger Karlsruher hat seine zwei Jahre Dienstzeit als amerikanischer Soldat in den USA "abgerissen", eine Verpflichtung, die fuer ihn zum groesssten beruflichen Gewinn wurde - und wahrscheinlich auch nur in den grosszuegigen Vereinigten Staate moeglich ist. Denn Juergen Jungbauer hat in diesen zwei Jahren, sieht man von der Grundausbildung ab, in erster Linie seinen Spritzbeutel geschwungen und kaum den Karabiner. Seit 1. Juli hat er - Dienstrang "Specialist 5" - die Uniform an den Nagel gehaengt und ist nun auf dem Weg heim zum Muetterlein, zu einem Besuch bei seinen Eltern, deren Karlsruher Metzgerei einen anerkann guten Namen hat. Juergen Jungbauer wird sehr wahrscheinlich wieder in die USA zurueckkehren, in den Staat Indiana, um dort ein eigenenes Geschaeft zu eroeffnen - eine "Goldgrube", wie er heimschrieb.
Wie Juergen Jungbauer auf der Sahne seines Berufs in die USA glitt? Als er ausgelernt hatte, zog es ihn begreiflicherweise in die Ferne, die einem Fachmann wie ihm sehr schnell Naehe sein kann. Ueber Cafes und Konditoreien von Rang in Karlsruhe und Muenchen kam er 1962 nach Hamburg. Vom festen Land auf das (selten schwankende) Deck des Musikdampfers "Hanseatic" war es nur ein kurzer Sprung. Auch hier wusste man den geschickten Konditor, Spezialist fuer franzoesiche Pasteten, Torten, Desserts und raffinierten Appetithaeppchen, zu schaetzen und machte ihn prompt zum zweiten Mann dieser Kuenste in der "Kombuese". Drueben, in New York - Manhattan, ging Juergen an Land. Dass kurz darauf eine geradezu sagenhafte Karriere fuer ihn begann, die ihn kreuz und quer durch viele der amerinischen Bundesstaaten und in weltberuehmte Hotels fuehrte - wen verwundert das? Nun, allzulange blieb Juergen nie. Nicht, weil es ihm nicht gefallen haette, sondern vielmehr, um moeglichst viel in seinem Fach zu lernen. Und: Um Onkel Sam's Army moeglichst lange zu entgehen. Als ihn, den Einwanderer, das Mobilisierungsbuero zum erstenmale einbestelle, konnte er sich gerade noch mit seinen angeblich mangelhaften englischen Sprachkenntnissen herausreden; man gewaehrte ihm ein Jahr sprachlicher Akklimatisation. Immer wieder aber schlug Juergen der Behoerde rechtzeitig ein Schnippchen und war schon im naechsten Hotel mit Spritzbeutel, Fantasie und Eifer bei seiner geliebten Konditorenarbeit in einem anderen Bundesstaat. Dann aber erwischte "es" ihn doch - in Tuscon (Arizona) musste "Juergen nun wohl oder uebel doch einruecken, Alliierter, der er von Nationalitaet und NATO-Pakt wegen schliesslich ist. Freilich: Kaum war die Grundausbildung durchgestanden, mochte der Offiziersclub der Jeweiligen Kaserne der Konditor-Kuenste ihres "German" nicht entraten. Womit sich der Rest seiner Militaerdienstzeit dort abspiele, wo sie fuer einen Soldaten noch am annehmbarsten und nahrhaftesten ist: in der Kueche bzw. Baeckerei. Hier kletterte er, der Spezialist, schnell im Rang zum "Specialist 5" auf, was etwa dem Oberfeldwebel entspricht. Dass er als Soldat in zahllosen Wettbewerben auch mit zivilen Kollegen seiner Branche triumphierte, einen Preis nach dem anderen einheimste, schliesslich eigens in die Regierungshauptstadt Washington geflogen wurde, um hier im Kapitol fuer die "Indiana Society of Washington" das Entzuecken im Wehrdienst, die sicher ziemlich einmalig und nur in den fuer respektable Leistungen besonders aufgeschlossenen USA moeglich sein duerften. Sein Kommandeur in Fort Benjamin Harrison, Col. Beck, uebereichte Juergen zum Abschied vom Wehrdienst eine Ehrenurkunde, in der seine Verdienste besonders gewuerdigt werden und - wie es heisst - dazu beigetragen haetten. "Ansehen und Moral dieser Militaerbasis " sehr zu heben.
Nun hat Juergen den "Barras" hinter sich - und wird ihn selbst in allerbester Erinnerung behalten, was die meisten Eingezogenen seines Alters in aller Welt sicher nicht unbedingt behaupten werden. Mit einem dicken Buch voller neuer Rezepte und sich im Lob ueberschlagender Empfehlungen kehrt er in den naechsten Tagen zu einem Besuch seiner Eltern heim nach Karlsruhe. Was danach kommt? Nun, Mama Jungbauer hofft natuerlich, dass ihr so tuechtiger Sohn im Lande bleiben und sich redlich naehren moege. Aber Juergen wird wahrscheinlich doch wieder in die "Neue Welt" zurueckkehren und sich hier auf Dollarbasis eine Existenz aufbauen - wieder mit Spritzbeutel, Fantasie, Fleiss und seinem strahlenden Lachen, das ihm sicher manchen Weg geebnet hat.
1 Picture

The Harrison Post
Unusual Army Jobs
August 23, 1968
The August issue of "Army Digest" features soldiers who are doing "unusual jobs." You'll no doubt recognize the fellow who is the subject of the artwork... Specialist 5 Juergen Jungbauer, former pastry chef at the Officers' Club. The magazine took a Fort photo and converted it to a painting for the eye-catcher.
1 Picture

The Harrison Post
Post Pastry Chef Wins 5 Out Of 6
June 7, 1968
Specialist 5 Juergen Jungbauer, Fort Harrison's pastry chef, has done it again... copped almost all the prizes in "Concept In Food", a national contest sponsored by the Executive Chefs Association of the American Culinary Arts Festival in Chicago's Palmer House last weekend.
There he won 5 out of 6 pastry categories, garnering trophies, plaques and gold medals he can't even describe.
The competition was open to all culinarians, hotels, restaurants, schools, Army-Navy-Air Force installations, institutions and food processors.
Jungbauer's 8 foot spun sugar Eiffel Tower caught the eye of Air France and is now gracing its Air France Building in Chicago.
Only last month Jungbauer took the President's Award, two gold "Augies" and numerous plaques and ribbons in various categories, of the 7th Annual culinary Arts Festival held at Glendale, April 27.
A German citizen, he will get out of military service this summer.
1 Picture

Fort Sheridan, Illinois
Prize Pastries
May 31, 1968
A display of pastries and sugar creations sculpted by SP5 Juergen L. Jungbauer, pastry chef at the Fort Ben Harrison officers' club, recently won a grand prize in the Executive Chefs Association exhibit in Chicago. Specialist Jungbauer, winner of several such awards, also displayed a replica of the Eiffel Tower made of 90 pounds of powdered sugar and 260 egg whites.
1 Picture

The Indianapolis Star
Art for the Stomach's Sake
Sunday, April 28, 1968
SP5 Juergen Jungbauer, an Army pastry chef at Fort Benjamin Harrison, displays awards he won at the seventh annual Culinary Arts Show held yesterday at Glendale Shopping Center. He won a major share of the show's prizes for his decorated French pastries and confections. The 8-foot-hight model of the Eiffel Tower made of sugar was just one of the decorations Jungbauer exhibited. The Indianapolis branch of the Food Service Executives Association sponsored the show.
2 Pictures

Fort Benjamin Harrison
Juergen Jungbauer, Fort pastry Chef, was really hobnobbing with the elite last week in Washington, D.C.
March 1, 1968
Joining members of the Olympic culinary Team, he was flown to the capital, along with trays and trays of fancy pastries created right here at Fort Harrison, to stage a "Hoosier Dinner" for the Indiana Society of Washington.
It was the first time that any state had flown in homecooked foods for a festival in the capital.
On hand to sample Indiana's bounty were Supreme Court.
Juergen had time to converse with White House chef who claims President Johnson is strictly a "steak and potatoes" man.
It was a great event for everyone and put Fort Harrison in the Washington lime light for awhile.
Pictures

Indianapolis Star
5 Chefs Feed 500 at Washington DC
Hoosiers Enjoy Colossal Banquet
Friday, February 16, 1968
Washington - Hoosier expatriates in the nation's capital had themselves a colossal eating bash Wednesday night when a cops of championship Hoosier chefs came to town. The fabulous gestatory event was sponsored by the Indiana Society of Washington with its vice-president, Senator Vance Hartke (D.Ind.), and Mrs. Hartke in charge of the arrangements. Some 500 displaced Hoosiers and a heavy attendance of local celebrities crowded into the Senate appropriations Committee chamber in the Senate Office Building for the party. The banquet was prepared under direction of Chef Hubert Schmieder of the holiday Airport Inn, Indianapolis, captain of the United States Olympic culinary team.
Assisting were Edmond Gass, executive chef of the King Cole Restaurant, Indianapolis, also a member of the Olympic team; Robert Justus, chef-manager of the Sarge Biltz Restaurant, Lafayette; Robert Butts, chef of the Holiday Inn South, Indianapolis, and SP4 Juergen Jungbauer, pastry chef at the Fort Benjamin Harrison Officers' Club. Their recipes featured rounds of beef from central Indiana, loin of Hoosier pork, breast of turkey casserole made of Dubois County foul. Pickles mellowed in southern Indiana oak barrels, open hearth bakery rolls and country biscuits and an array repast.
Elaborate decorations, using the Indiana state flag and displaying the five chefs' awards added to the color. Among the celebrities who joined the Hoosier for the huge meal were U.S. Supreme Court Justice William O. Douglas and Mrs. Douglas, Labor Secretary W. Willard Wirtz and Mrs. Wirtz, Housing Secretary Robert Weaver and Mrs. Weaver, Internal Revenue commissioner Sheldon F. Cohen and Mrs. Cohen, Undersecretary of the Treasury Joseph W. Barr and Mrs. Barr, Deputy Assistant Secretary of the Army Arthur Allen and Mrs. Allen and dozens of members of the Senate and their wives.
Pictures

The Harrison Post
Pastry Artist Kneads No Publicity
February 16, 1968
Specialist 4 Juergen Jungbauer, Fort Harrison's pastry chef, is in the news again this week.
The Indiana Restaurant Association has recognized him for giving his free time to help staff its "Career Booth" in the annual Junior Achievement Trade Fair, held last week in Indianapolis.
Juergen exhibited the 8-foot Eiffel Tower he made last fall for exhibition in the Culinary Arts Festival of the Midwest Restaurant Show. It, plus other unique pastry creations, won this talented artist the Sweepstakes Grand prize.
By participating in the Junior Achievement Fair, Juergen was able to talk to many hundreds of high school students, showing them that the U.S. Army recognizes and actively encourages the development of trades and skills of all sorts. He also had a fine opportunity to encourage interested youths to take up the skill which is "wide open" to the enthusiastic and talented of pastry making.
Trained through the apprenticeship system in his native Germany, Jungbauer, 24, regrets that more young people do not take up this "trade".
"There is a great need for this skill in the U.S. as well as any place in the world," he comments. "I would like to see schools set up here similar to the European system to train young people in food crafts."
Wrote Warren Spangle, Executive vice president of the Indiana Restaurant Association, in a letter accompanying Jungbauer's citation. "By such voluntary and active participation in community affairs as exemplified by Specialist Jungbauer, officers and men of Fort Benjamin Harrison, have become an integral part of the greater Indianapolis community.
Col. B.B. Beck, who made the restaurateurs' certificate of appreciation to Jungbauer, also added his personal commendations for the chef's accomplishments.
Juergen's delicacies can be sampled regularly at the Fort Harrison Officers' Club.

The Harrison Post
Post Pastry Chef Wins 5 Out Of 6
June 7, 1968
Specialist 5 Juergen Jungbauer, Fort Harrison's pastry chef, has done it again... copped almost all the prizes in "Concept In Food", a national contest sponsored by the Executive Chefs Association of the American Culinary Arts Festival in Chicago's Palmer House last weekend.
There he won 5 out of 6 pastry categories, garnering trophies, plaques and gold medals he can't even describe.
The competition was open to all culinarians, hotels, restaurants, schools, Army-Navy-Air Force installations, institutions and food processors.
Jungbauer's 8 foot spun sugar Eiffel Tower caught the eye of Air France and is now gracing its Air France Building in Chicago.
Only last month Jungbauer took the President's Award, two gold "Augies" and numerous plaques and ribbons in various categories, of the 7th Annual culinary Arts Festival held at Glendale, April 27.
A German citizen, he will get out of military service this summer.

Fort Benjamin Harrison
Juergen Jungbauer, Fort pastry Chef, was really hobnobbing with the elite last week in Washington, D.C.
March 1, 1968
Joining members of the Olympic culinary Team, he was flown to the capital, along with trays and trays of fancy pastries created right here at Fort Harrison, to stage a "Hoosier Dinner" for the Indiana Society of Washington.
It was the first time that any state had flown in homecooked foods for a festival in the capital.
On hand to sample Indiana's bounty were Supreme Court.
Juergen had time to converse with White House chef who claims President Johnson is strictly a "steak and potatoes" man.
It was a great event for everyone and put Fort Harrison in the Washington lime light for awhile.

The Indianapolis News
Army Chef Is Master Of Art In Food
Thursday, November 9, 1967
It's hard to imagine a more unlikely place for a master pastry chef to find an outlet for talents, but it's a mutually satisfactory arrangement for Specialist 4 Juergen Jungbauer and the Officers Open Mess at Fort Harrison.
Jungbauer is doing what he was trained for, he loves every minute of it and he's making a reputations as a pastry chef that my help him do what he wants to eight months hence, when he completes his tour of duty - that is, open his own business.
Meanwhile, he pleases the palates of visiting Army dignitaries and other important officials who have business at the fort.
Army, Navy and Marine personnel will have opportunity tomorrow to view a sample at the 7 p.m. Armed Services dinner in the Indiana Roof ballroom. From almond paste, he has re-created the Defense Department seal which will be on view at the speakers Table, signed with his trademark "JJ."
On display, in the little area he was given to work in, away from the kitchen, is a circus scene with children and animals cavorting. For this year's retirement party for Brig. Gen. L.B. Markey, the pastry chef created a cake depicting a schoolroom with desks, a schoolteacher, who really looked like Markey, and four pupils - one asleep at his desk. Gen. Markey now is teaching high school in New Bedford, PA.
"I like to inject a little humor in my work," he said. "Sometimes it's done with a hole in a suit - anything to humanize the figures."
JJ, a native of Karlsruhe, Germany, made his decision to become a pastry chef at age 14, the age when all young Germans have to choose a vocation. He completed the apprenticeship after three years, going to school three days a week and working three days under close supervision. He came to the U.S. four years ago.
The 24-year-old chef has a scrapbook full of recommendations. "Changing jobs frequently is a way of learning more about the food business," he said in explanation. He believes that the European apprenticeship program is a good one. "It gives a sense of responsibility and of pride in what one's doing," he said. "I remember when I was working on the SS Hanseatic (the German liner that burned in New York harbor), I worked under a pastry chef who would not serve anything if it wasn't perfect. I thought he was too strict and too hard, but now I realize how much I learned under him."
Several of the special pastries he has made for the Officers mess can be made at home. One, a 1-2-3-pastry dough, is:
Almond Knacker
1 part sugar
2 parts butter
3 parts flour
The amounts depend on the size of the pan being used. If one would use 1 cup sugar. 2 cups butter and 3 cups flour, then use 2 eggs. Cream sugar and butter; blend in flour and beaten eggs. Roll dough out as thin as possible and yet not too thin to transfer it to pan. Bake at 350 degrees until about half done.
Topping
Currant jelly, orange marmalade or any other with similar tartness
1/2 cup unbeaten egg whites
1 1/2 cups sugar
1/2 pound almonds, sliced
1 teaspoon rum flavoring
Dash vanilla
Cinnamon, as desired
Spread half-baked pastry dough with jelly or marmalade. Combine slightly beaten egg whites with sugar, almonds, vanilla, rum flavoring and cinnamon. Heat just to warmness, so that mixture has a milk soup-like consistency. Spread evenly over the jelly-topped pastry dough. Bake at 350 degrees until golden brown about 20 minutes.

The Indianapolis Star
Army Chef Wins State Restaurateurs' Contest
By Mary Anne butters
Friday, October 13, 1967
With yesterday's Culinary Arts Exhibit as a guide, the United States Army would be the best fed group in the state.
Not only was the grand prize at the annual exhibit, sponsored by the Indiana Restaurant Association, won by a chef at Fort Benjamin Harrison - another of the divisions was won by a culinary artist at the Army Finance Center.
The grand prize winner, described by the judges as "perfect," "excellent," "a great artist" and a "true discovery in our time," is SP4 Juergen Jungbauer, a 24-year-old native of Karlsruhe, West Germany.
SP4 Jungbauer, who is still a German citizen, exhibited a variety of pastries. Among them was a cake with a hand inlaid coating resembling a parquet floor. Among the tiny individually decorated pastries were several sculpted swans, made of meringue.
The boyish-looking pastry chef won with a display that took him more than 600 hours to prepare.
With the exception of a 7-foot sugar replica of the Eiffel Tower, detailed sugar plaques and a miniature candy circus, the hundreds of other pastries are served at Fort Harrison every week.
Picture

Hoosier Chef Magazine
First Place Winner
October 1967
Picture left to right: Casey Sinkledam, Kitchen's of Sara Lee, Joseph Jungbauer, Ft. Harrison's Officers' Club (1st Place Winner), Edmond Gass, King Cole Restaurant, George T. Hanlon, Ft. Harrison, Hubert Schmieder, Holiday Inns, Richard Mack, Six Flags Over Texas, as judges for the Midwest Show's Culinary Arts exhibition. The winner, Army Sp-4 Joseph Jungbauer, was hailed by Casey Sinkledam, Executive Chef for Kitchens of Sara Lee as a major "find" in the field of culinary arts. The American "Culinary Olympic" team was awarded citations by Stokely Van-Camp for their outstanding contributions to culinary excellence.
1 Picture

Fort Benjamin Harrison
Local Soldier Vying For Culinary Prize
Friday, October 6, 1967
The Culinary Arts Exhibit of the Indiana Restaurant Show and convention which will be held at the Indiana State Fairgrounds next Thursday will hold special interest for fort Harrison personnel.
Specialist 4, Juergen Jungbauer, pastry chef at the Fort's Officers' Club, will have some of his artistic pastry creations competing for honors in the French Pastry and Decorated Cakes categories.
Pictures

Fort Benjamin Harrison News
Corralin' The News
Friday, December 23, 1966
By Maryhelen G. Correll
Nicest thing that happened to us this week was finding a box of Swiss chocolates on our desk all of a sudden. We tracked it down to Juergen Jungbauer, the highly talented pastry chef who is responsible for the intricate designs that enhance the beauty of many of the cakes and pastries which have been baked by the mess hall for special occasions lately.
Did you eat Thanksgiving dinner at the Consolidated Mess? If so you saw his cake-frosting replica of the Bible. Attended AGPERSCEN'S second anniversary? For that Juergen concocted the fancy ribbon-and-roses decorations on the delicious strawberry filled anniversary cake.
What's Private Jungbauer doing at Fort Harrison? He's on the job training along with about 499 other new soldiers.
A bit ironic, for Juergen is a master pastry chef well known not only in his own native Germany but also in the U.S.
He has been on the pastry staffs of the Hilton and Statler hotels and several famous dude ranches and restaurants in the west. He has decorated a lavish cake for Governor Rockefeller and was called upon to create his originals for a special convention in Massachusetts which was attended by the state's former Governor Peabody. Once a hotel chain flew him to Arizona to create a very special "orange delight" for a party given by Mrs. Goldberg, wife of the U.N. Ambassador. She had been served this specialty in South America and wanted it for her own party.
Juergen is 23 and comes from Karlsruhe, near the Black Forest. He has been in the U.S. only three years. How'd he get in the Army? He was drafted after being in the States two years. (Aliens must register if they stay longer than six months). He has now been in the Army about a year and thinks it's the greatest experience he has ever had.
"I love my job and I am thankful to be living in America. After all, I think about those guys in Vietnam," he said emotionally.
In Germany after 8th grade every student attends a trade school. For three years Juergen attended pastry school in his hometown, studying with master chefs three days and working in different restaurants as an apprentice for three days.
His first real job was a pastry chef on a ship. Since then he has visited dozens of countries and has probably seen more of the U.S. than most Americans.
Juergen considers his unique confectionery creations as art forms. "I see a picture and I sculpt it in sugar," he explained.
Once he created a masterful reproduction of the Eiffel Tower which was three months in the making and took 300 hours of labor. It used 90 lbs. Of powdered sugar and 160 eggs and took eight days to dry when assembled.
The creation was intended for an exhibition in San Francisco but was damaged in Transit and couldn't be readied in time to compete.
American ready-mixes are a boon to the housewife, Juergen observed, and he admits they really are good.
He prefers, however, to bake large scale, the old-fashioned way, using pounds and quarts for measurements. He has adapted many old family recipes, some 200 to 300 years old, to his everyday needs.
Juergen prepared a master piece of a cake for the 50th birthday party of the Boston police chief and carries his own ID as "honorary deputy sheriff of Boston, Mass." to prove it! 2 Pictures

Fort Sheridan Tower
Prize Pastries
December 12, 1966
US Army photo by Lundahl
A display of pastries and sugar creations sculpted by SP5 Juergen L. Jungbauer, pastry chef at the Fort Ben Harrison Association exhibit in Chicago. Specialist Jungbauer, winner of several such awards, also displayed a replica of the Eiffel Tower made of 90 pounds of powdered sugar and 260 egg whites.
picture

Fort Benjamin Harrison
Demonstration on Baking at School
Friday, November 18, 1966
Mrs. William Bake, supervisor of food, services for the Bartholomew Consolidated schools, has announced the final baking demonstration in-service which will be held at Southside junior high school Monday. The demonstration will climax a series of workshops to enable cafeteria personnel to learn more about baking. Juergen L. Jungbauer, chef at the Cafe Heidelberg in Indianapolis, will give the demonstration.
Mr. Jungbauer is a native of Karlsruhe, Germany, whose formal training in baking has taken place in two different business and technical schools in Germany. He has been pastry chef at some of the leading restaurants in the United States since 1963. Among these are the Statler Hilton Hotel in Boston, Smuggler's Notch lodge at Stowe Vermont, Town and Country club in San Francisco, Hotel El Dorado in Sacramento, and the El Dorado lodge in Tucson, Ariz.
Attendance at the baking demonstration will be by invitation only. Members of the school community attending will include cafeteria managers and supervisors, cafeteria employees, principals' wives, administrators' wives, school board members' wives, home economic teachers and elementary school secretaries.
At the close of the demonstration guests will ample some of the products the chef has prepared.
Fort Harrison helped the Indianapolis Servicemen's Center celebrate its first anniversary last Friday by baking the birthday cake. Putting the finishing touches on the decorations is Sp4 James Lindsay, Chief Baker for Fort Harrison. Witnessing the handiwork are Sharron Stroud, president of the volunteer hostesses for the Servicemen's Center; and Private Juergen Jungbauer, who is receiving on the job bakery training. U.S. Army Photo, Spa4 Chuck Claytor
2 Pictures

The Culinarian
Tucson, Arizona
March 1966
Juergen Jungbauer
Juergen Jungbauer was chatting about his home town Karlsruhe near the Black Forest and his chosen trade which he took up after 8 years in school. Artistically inclined he was enthusiastic about the confectionery profession and went, as is usual in Europe, to a trade and technical school for the food trades for three years. Juergen says to accurately reproduce and decorate pieces in sugar such as the Eifel tower one has to spend many hours in research and each piece has to be in perfect scale. Among other pieces Juergen has done was a birthday cake for 1200 for a Marine Corps celebration. Juergen is now at the El Dorado Lodge in Tucson, Arizona.
1 Picture

Spreckels Sugar Company News
Fourth Quarter 1965, California
SPRECKELS SUGAR, egg whites, a lucite skeleton, and a great deal of talent are the composite parts of this replica of the Eiffel Tower constructed by Juergen L. Jungbauer, pastry chef at the El Dorado Motel in Sacramento. Juergen, who received his training in pastry arts in Karlsruhe, Germany, has worked all over the United States. Other works of his included in this display are the basket of roses, and the small animal figures, all of which were made from Spreckels Sugar. The tower, made up of three separate pieces, weighs 150 pounds and stands eight feet tall.
1 Picture

The Sacramento Bee California
Young Chef Makes 6 Foot Reproduction of Eiffel Tower
Tuesday Morning, October 13, 1965
By Katherine Kitchen
German-born Juergen Jungbauer, at 22 is well established as a pastry and confectionery chef. A display of the work he has created in decorating frosting and almond paste is on exhibit in The El Dorado Hotel.
"These art forms are fragile," explained Jungbauer, "And that is why a 'do not touch' has been placed beside the exhibit. If someone punches out a small piece at just the right place, they whole structure can collapse. Doing this kind of work is my special hobby and I always have something in the making."
Choose Career Early"In Germany," continued Jungbauer, "one chooses a trade or professional career after eight years of school. I went to a trade and technical school for the food trades under the confectioner's guild in my home town of Karlsruhe, a city near the Black Forest.""When the formal three year training period is over, the kitchens of clubs, restaurants and ships are the school rooms. There is always something new to learn and it is always interesting," Jungbauer added.
Hours of Research
In describing how he accurately created an intricate six-foot reproduction of the famous Eiffel Tower, Jungbauer said that first he spent many hours doing research in libraries. Then he made a wooden model in 12 pieces. Each piece had to be in prefect scale or the model would not be balanced. They fitted into the four sides of the base, the mid-base and the tall tower.
After the wooden models were made, he began the assembling and the decorating. There is reinforcement inside the tower which does not show. The tower was three months in the making and required about 300 hours of labor to complete.
Pastry Tubes Used The decorations were done with cloth and paper pastry tubes and metal trips of many sizes.The frosting required about 90 pounds of powdered sugar and 160 egg whites. After it was applied to the sections of the frame eight days were allowed for drying. Then the final assembling was accomplished.
This is not the largest piece of decorative art the talented young chef has done. He cited as two of his special occasion productions a six-foot wedding cake and a birthday cake for 1,200 for a Marine Corps celebration.
Roses Cause Comment
The realistic appearance of a basket of roses in the display has caused considerable comments. They look too natural that the first impulse is to touch them. The basket is woven of strands of almond paste. Each almond paste rose is shaped in varying degrees of bloom and the leaves are carefully placed. The stems are of different lengths so the arrangement looks as if a professional florist had created it.
The Tree Cake
His parket kuchen, freely translated form the German language means "tree cake." It is a special delicacy served at important functions in his native country. The famous baumkuchen dough, similar to our pancake batter, is its base. The batter is baked in a large shallow sheet cake pan only until done, but not overcooked. It must be soft.
After baking, it is spread with apricot jam and the cake is folded over and over. Weights are put on the cake for a few days so it can be compressed to the smallest possible size. The finale is the shiny clear glaze which reveals a pattern similar to a beautiful parquet floor.
Almond Paste Doll
Also shown is a small, pretty-faced doll, entirely hand made of almond paste and the same shiny glaze. She has an unusual hairdo made of chocolate strands. She tops a cake and her elaborate, billowing skirt is made of frosting.
Jungbauer lets himself go when he fashions whimsical animals for cake or table decorations. He says they make viewers laugh and guests like to take these home as favors.
This array of eye-catching examples of a professional confection's art will be on exhibition for one and possibly two more weeks.
2 Pictures

The Sacramento Bee California
Young Chef makes 6 Foot Reproduction of Eiffel Tower
Wednesday, October 13, 1965
A six-foot cake in the shape of the eiffel tower is on display in the lobby of Hotel El Dorado, the work of pastry chef Juergen Jungbauer.
Picture: Jungbauer completes the second of three sections comprising the unusual art form. 1 Picture
Picture: Jungbauer places the main tower on the second section. The tower was three months in the making and required 300 hours of labor.
Photos and life television interview by Hampton Brady Jr., of KOVR-TY

Boston, Massachusetts
Hotel and Restaurant News
An Epicurean Array
July 4, 1964
Buffet-time at the Lodge is always a gastronomic affair as can be seen from this photo of the buffet luncheon prepared for the VHMA. Viewing the fruits of their efforts, from the left are: Juergen Jungbauer, pastry chef; Michael Martinet, executive chef; general manager Ivor Petrak; Walter Werth, maitre d'; Tony Flory, saucier and Dietmar Heiss, garde manager.
1 Picture (At the Smuggler's Inn , Stove, VT )

On the Move / The Statler Hilton Hotel
Boston, Massachusetts March 1964
A. H. Zugger, General Manager
Delicious to taste and elegant to look at, are the pastries being created by our Bakery Shop -- newly staffed by two very handsome young men -- Chef Rainer Finke (center) and his assistant Juergen Jungbauer (left). Here they're receiving some helpful hints on lemon sponge pie from Vigiloio " (right), a master of his art, who is here from Pittsburgh lending his talent to our Pastry Department. Picture

Unusual Group Visits Heidelberg Cafe
The Lawrence Township Journal May 24, 1985
by Mark Zainey
A group of gypsy-type bandits invaded the Heidelberg Cafe last Saturday, May 24. The Well-organized group managed to keep all of the employees busy during peak business hours.
The 6-7 minute ordeal left employees strung throughout the store. The ringleader was an older woman perhaps in her mid-sixties. According to Juergen Jungbauer, owner of the Cafe Heidelberg, a group of 5 men and 3 women came into his Pendleton Pike address and caused a commotion that distracted all of the employees as well as the customers in the store.
After a very short period of time, the older woman snapped her fingers and all left the store as quickly as they came in . More worried about shoplifting made the discovery of the actual backroom break-in undiscovered for more than 20 minutes.
One of the bandits had worked his way into the back room of the store without being seen. In that short period of time, the bandit pried open several desk drawers and removed cash and other valuable items. A false door in the back marked as an office but which was blocked was also attempted to be opened but could not because of shelves behind the door.
Jungbauer stated, "It all happened so fast, and we were more concerned about the shoplifting of some of our more expensive items in the store. We did not notice the back break-in for more than 20 minutes after the robbers had left.
"It was a very gutsy move for a group to make this kind of a show in broad daylight and with the store at capacity business," concluded Jungbauer.

END

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Vergiss sie nicht, die deutsche Sprache,
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150 Jahre New Yorker Staats-Zeitung
17./18. November 1984

Nur Geliehen

Es ist alles nur geliehen,
hier auf dieser schoenen Welt,
es ist alles nur geliehen,
aller Reichtum, alles Geld,
es ist alles nur geliehen,
jede Stunde voller Glueck;
musst Du eines Tages gehen,
laesst Du alles hier zurueck.

Man sieht tausend schoene Dinge,
und man wuenscht sich dies und das,
nur was gut ist und was teuer
macht den Menschen sehr oft Spass.

Jeder moechte mehr besitzen,
zahlt er auch sehr viel dafuer,
keinem kann es etwas nuetzen,
es bliebt alles einmal hier.

Jeder hat oft das Bestreben,
etwas Besseres zu sein,
schafft und rafft das ganze Leben,
doch was bringt es ihm schon ein?

Alle Gueter dieser Erde,
die das Schicksal Dir verehrt,
sind Dir nur auf Zeit gegeben
und auf Dauer gar nichts wert.

Darum lebt doch Euer Leben,
freut Euch neu auf jeden Tag,
Wer weiss auf unserer Erdenkugel
was der Morgen bringen mag?

Freut Euch auch an kleinen Dingen,
nicht nur an Besitz und Geld,
es ist alles nur geliehen,
hier auf dieser schoenen Welt.