04/20/1981 at 01:00 AM EST
Adela Rivera, 26, had just passed her sergeant's exam and was looking forward to being promoted when she and 689 fellow Detroit police officers were laid off in a budget-cutting move last September. So she signed up full-time at the University of Michigan in Dearborn, where she had been a part-time student in prelaw. Then, at the urging of her sister Carmen, the 5'7", 130-pound brunette competed against 600 other women for the title of "Miss Sands Tiger," the beauty queen who promotes the Detroit Tigers baseball team and advertises the Sands Hotel in Las Vegas. Adela won, and this baseball season her 36-25-37 figure will grace billboards in her hometown. The resulting publicity landed her a $1,000 modeling scholarship with the Powers Agency, which in turn led to a contract with GM to appear in TV commercials for its Pontiac Division. Adela now commands modeling fees of $100 an hour. One of five children of a Ford factory worker and a housewife (they were divorced when Adela was 12), Rivera took jobs as a secretary, accountant and even as an exotic dancer before joining the force four years ago. She soon found herself battling rumors. "Either I was going to bed with everybody on my shift, or I was a bitch," she reports. Adela, whose boyfriend, Bill Salisbury, 34, is still on the force, admits she probably won't return to police work. "But," she adds, "the criminal justice system is so messed up, I want to have a part in changing it somehow."
Thomas Ferlesch, 24, had just been made head chef at Manhattan's Vienna '79, so he was understandably nervous last January when New York Times food critic Mimi Sheraton returned to see if the Austrian restaurant still deserved its three-star ("excellent") rating. This time Sheraton was so impressed that she bestowed on Vienna '79 four stars ("extraordinary"). The Austrian-born son of a baker and a hausfrau, Ferlesch began his apprenticeship a decade ago at Gastgewer-befachschule, Vienna's answer to the Cordon Bleu. He landed his first job at 17 in the kitchen of a restaurant in Switzerland, then returned home for a year's hitch in the army, where he was lucky enough to be assigned to the officers' mess. Whipping up strudels at Demel's, the famous Vienna pastry shop, followed—but it was cooking at the Southampton Princess resort in Bermuda that led to his current job. When the maître d' at the Southampton Princess moved to Vienna '79 two years ago, Ferlesch went with him. Although the young chef is known for desserts like crepes with chestnuts, rum and chocolate sauce, he is equally meticulous about the rest of the menu. For example, Ferlesch marinates his lamb in herbs and oil for an entire week. When he isn't working 12 hours a day, the lanky bachelor catches a Broadway show or discos. His favorite food is—ach du lieber!—Italian. "I could die," he admits, "for pasta."