Christian Chefs Newsletter
November 15, 1998

OUTLINE:

Introduction
Christianity in the Kitchen
Survey
Chat Room Discontinued
Healthy Living
Job Listings
Featured Recipe
Recommended Books
Concluding Remarks


This month has been full of many changes and additions to the fellowship. We're excited that God has brought in a fellow servant of His to help us open up the Healthy Living ministry area of this fellowship. We've been contemplating opening this ministry up for a while now, for as Paul says in 1 Corinthians 6:19-20 (NIV), "You are not your own; you were bought at a price. Therefore honor God with your body."
This month God has also started building up our employment area. Since the last newsletter, we've posted five different jobs to our forum (more information below) available to other Christian cooks and chefs. This is a great ministry, for God's Word tells us that Christians are to be diligent workers, being more Christ-like and sincere than all others. Other exciting news that everybody might like to know about this month is that we've almost finished the process of moving to another server, which will allow us to have a domain name (http://www.ChristianChefs.org). This host will NOT have the pop-up ads, as our Geocities account has (and we sincerely apologize for any banners and pop-up ads that have anti-Christian morals, but we currently have no control over this). When we move, they will still require us to have one of their banners on the top of each of our webpages, being that this host is a fairly affordable one. We are hoping that this will also be changed soon so that we can have an advertisement-free Home Page. Also, once we're moved, we will keep a link on the old page linking to the new one.
There's one last change that I'd like to mention here, which is in reference to our Featured Recipes section below. During this past month, our international membership has grown considerably. We now have members in four different countries, with contacts in a couple more that will probably be joining us by next month. Because of this, we are now providing conversions to the metric scale so that nobody has to pull out their calculator to figure out the differences.
We recently converted our website to frames, and with one exception, (which is to the link leading to our survey,) all the links below lead to "frames-based" webpages. If your browser is not frames-compatible, please visit our Home Page (link at bottom of newsletter) and follow the link to the non-frames version of the website. Also, if your browser isn't compatible with frames, please contact us and starting next month we will send you a different version of our newsletter, having all non-frames links.

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CHRISTIANITY IN THE KITCHEN

Please read Philippians 4:2-7 first (or the whole book of Philippians for a clearer understanding).

Rejoice in what I say.....

In everything we do, we should be rejoicing. No matter how tough things get, we need to be happy and clear-minded. We all realize that things can get pretty hectic in the kitchen, with the stress building up by the second, especially when we get busy. Once we get frustrated, the next logical step is to gripe and complain.
That brings us to the question of why we complain and whether or not it's all that bad. How much pain was Christ willing to go through for His job on earth; that being dying on the cross for us? He ended up with nails in His hands and feet, as well as a crown of thorns on His head. He was willing and able to do that because it was His God-given job and He wanted to. My point here is that we shouldn't take for granted the gifts that God has given us. Use your job for God's glory and use it in a manner that others can see God's love in you. When things get rough, just remember to keep a good, clear mind, be happy, and let your faith be known so that others may be able to come into the light through seeing God's grace at work in YOU!!!
Just think about this the next time you find yourself in a jiffy with your attitude. Remember, ALWAYS take your problems to God first and don't forget to rejoice in all things. Just wait and see what a better and happier life you will live.

Laura Bruno

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SURVEY

We've recently added an anonymous, in-depth survey to our website. We'd like to see everybody in this fellowship fill it out so that we can know how to greater glorify God through the use of His fellowship. None of the information we ask of you is REQUIRED to be filled out, but we ask that you fill out as much as you feel comfortable with. This survey will allow us to know what parts of the industry people are coming from to join us. We're also interested in knowing what age groups the majority of our members are in, etc., so that we can provide you with the best opportunities we can possibly find. We assure you that each and every survey will be reviewed. In addition to the specific questions asked, there are places in the survey for you to make suggestions of any kind. Absolutely every comment offered will be taken into consideration in order to help us change or improve the fellowship. We ask that you please DO NOT put your name or e-mail address in this survey. If you have any questions or concern about this fellowship, please e-mail us with your comments and somebody will get back to you as soon as possible.

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CHATROOM

In our previous newsletters, this section was used to advertise our chatroom. For a few months, we were even having two hosted chat times every week. Well, this week is different, because God has guided us to temporarily discontinue this program. We still have the chatroom on our website, and it does work, but until further notice we won't be having scheduled meetings there. This is because of the lack of interest in the chats and our lack of hosts. In reference to this, we would like to ask two things of you. One, that if you are interested in joining into direct fellowship with other Christian cooks and chefs in our chatroom, would you e-mail us and tell us, so we can know if and when God would have us restart this. The second thing we ask is in reference to our need for hosts: if you feel God guiding you to become one of our hosts (and YES it does take a decent commitment), please let us know and we will consider having the chats on a regular basis again.

/chatroom.html

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HEALTHY LIVING

Hello everyone. My name is Scott Brewer. I am going to be working on the Healthy Living Page and I just wanted to give you a bit of my background and tell you where the Lord has me now.
I've been cooking professionally for over 10 years in a variety of establishments. I worked for a couple of restaurants and catering companies in Raleigh, NC. I apprenticed under Chef Mike Elbe for a year. We were working for a local chain of Rib houses called Oh Brian's. I helped Chef Elbe as he developed a menu that brought Oh Brian's from a typical rib house that averaged $9.99 plate average to a destination restaurant that averaged $25.99 a plate. We kept everything based around the ribs, but added several nice entrees as well as salads and desserts. We even added a couple of healthy alternatives. I have been a catering chef for North Carolina State University and have prepared meals for Bill and Hilary Clinton, Dan Quail, two governors, and a variety of senators, authors, and lecturers.
Most of my experience is in Corporate Dining. I have been executive Chef for Aramark, cooking for Bristol-Myers (the aspirin people) and Glaxo drugs. I also worked for the Marriott Corporate dining. I finished up my career with the Compass Group, Eureast division. I have been Executive Chef at the EPA, Research Triangle Institute, National Institute for Environmental Health, and the world-wide headquarters of Caterpillar. I always enjoyed Corporate Dining because it afforded me a quality of life without having to work on weekends and working very few nights. Yet, especially through the catering I was able to work on top quality menus.
During this time I have helped Aramark develop and introduce its "Heart Smart" menu, Service America with "Fitness Fare" and Compass with "Nurture Our World." I have studied under Graham Kerr, and attended many classes, lectures and workshops on Low-Fat cooking.
Just recently the Lord has called me out of the kitchen. I am now starting churches and working with inner city kids and teens as a Minister of Missions. I praise the Lord that He is allowing me the opportunity to start the "Healthy Living" ministry of the Christian Chefs Fellowship, which keeps my hands involved with the industry I love so much.
Please e-mail me with suggestions and ideas of what you would like to see on this page. Do you want recipes, tips, articles, links or a mixture of all of these? Tell me how I can make this page a help to you. Please feel free to e-mail me at the address below, and let me know what you would like to see here.

Of all the tips and instructions I have ever received about low fat cooking, I think the Grand Mistress of cooking celebrities, Julie Child, said it best:
"Everything in moderation."

Looking forward to hearing from you.
Loving God Loving People
Scotty B
missonnr@aol.com

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JOB LISTINGS

We've received excellent response to our Job Listings forum. A wide variety of job availabilities has been submitted to us and posted this month. If you would like to post a job opening here, you can either post it yourself or you can e-mail the post to us. Please state all important information in your message, including your location, type of job, if it's year-round or seasonal, what type of experience is required, and anything else you feel necessary. Listed below, and available for your viewing in our forum, are the job titles that have been submitted to us this month. We've been informed that some people who are receiving this newsletter (particularly through Juno e-mail) are unable to view these listings. Those of you so affected can e-mail us and we will e-mail you with the details on these jobs. Anyone unable to access our forums can e-mail us and ask for more detailed instructions for how to enter them.

**
Camp chef in Iowa
Camp cooks in Colorado
Compass group, North America division, many different levels of jobs available
Head camp cook in Montana
Executive chef for large restaurant in Ohio
**

/forums.html

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FEATURED RECIPE

Lobster Sauce:
Makes 8 (1/2 cup) servings.

This is an excellent sauce served over Penne Pasta.
It is simple, but elegant. Invite your pastor to dinner (it always impresses the pastor!) and serve it with a mixed-greens salad with a light vinaigrette and bread. 1 1/2 tsp. (8 ml.) = Olive oil
1/4 cup (63 ml.) = Diced onions
1/4 cup (63 ml.) = Diced shallots
1/2 cup (125 ml.) = Diced carrots
1/2 cup (125 ml.) = Diced celery
1 tsp. (5 ml.) = Minced garlic
Dash = Freshly ground black pepper
1/2 tsp. (3 ml.) = Minced fresh thyme
1 tsp. (5 ml.) = Minced fresh tarragon
1 each = Bay leaf
1 cup (250 ml.) = Bottled clam juice
1/4 cup (63 ml.) = Apricot (all-fruit) preserves
1/2 cup (125 ml.) = Fish Stock (see recipe below)
1 cup (250 ml.) = Diced tomatoes (fresh or canned)
2 tbsp. (30 ml.) = Tomato puree
1/2 lb. (227 gm.) = Sliced cooked lobster meat.

1. Heat oils in medium saucepan over medium-high heat. Then add the next 5 ingredients and saute till the onions are translucent.
2. Add all remaining ingredients, except the lobster, and cook over low heat, simmering 12 to 15 minutes or until vegetables are tender.
3. When sauce is cooked, remove from heat. Remove the bay leaf. Pour sauce into food processor or blender and puree.
4. Return pureed sauce to sauce pan, fold in lobster, reheat and serve (recommended over Penne pasta).

Nutritional analysis of 1/2 cup of the sauce as follows: (not including bread or salad)
85 calories
9 gm. carbohydrates
2 gm. fat
8 gm. protein
325 mg. sodium


Fish Stock
Makes 8 cups

4 lb. (1.8 kg.) = Fish bones
3 qt (3 L) = Water
1 small = Onion, rough chopped
1 medium = Leek, (white only) rough chopped
4 large = White mushrooms sliced
1/2 ea. = Lemon, juiced
1 ea. = Bay leaf

1. Combine all ingredients in a large stockpot and simmer for about an hour, skimming while it cooks.
2. Line a strainer or colander with double cheesecloth.
3. Strain the sauce through the cheesecloth.
4. Use immediately or cool and store.

Note: You can freeze your stock.
Good tip from Graham Kerr: Freeze your stock in ice cube trays and then you can remove small amounts for home use.

Nutritional analysis of 1/2 cup of the fish stock:
10 calories
3 gm. carbs
trace fat
0 gm. cholesterol
trace protein
48 mg. sodium

Recipe submitted by Scotty B.

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RECOMMENDED BOOKS

This month we've also opened our Recommended Books page. This page lists some of the top cookbooks in the world, along with some other food-related books, each having in-depth reviews by Ira Krizo, director of the Christian Chefs Fellowship. (We will soon be adding some books to help us to grow closer to Christ.) More information on this is told on the Recommended Books page (link below) and on our Finances page.

Recommended Books page:
/books.html

Finances Page:
/finances.html

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This fellowship is run entirely by volunteers who are Christian cooks and chefs. Through God's grace, we've been growing considerably, both spiritually and physically, with the help of people like you. If you are interested at all in helping us with the fellowship, we'd like you to take it up with God first, for He is the true head of this fellowship, and then contact us. Sometimes we think that volunteers and finances are what we need most, but it isn't. God makes that very clear. What IS needed most, now and forever, is your prayers. Prayers for our growth (spiritual and physical), guidance, and support are greatly needed. Beyond that, if you feel that God is guiding you to a specific part of our ministry, please write us and tell us, or if you just feel a general calling to help, please say so as well. If you have any prayer requests, questions about us, questions about pen-pals, or anything else, please contact us at the address below.

If you have a friend who would like to be added to our mailing list, we welcome his/her e-mail address, but we ask that you please FIRST personally inform them that they will be hearing from us. If you would like to be removed from our mailing list, please send an e-mail to the address below, with the word "unsubscribe" in the subject column.

God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
ChristChef@aol.com

(soon to be http://www.ChristianChefs.org)
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