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OUTLINE:
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YOU AND THE FUTURE OF OUR NEWSLETTER
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CHRISTIANITY IN THE KITCHEN
YOU CAN DO IT!!!
Have you ever been asked or told to do something on the job, and then realized later that for some reason, you couldn't do exactly what was requested?
I'm sure we've all had that experience. In this industry we, as kitchen staff members, can easily run into this. Lately, I have been thinking about how often we say things like "I can't do that" or "There is no way it will ever turn out". And this may well be true in some instances. We certainly don't want to fulfill our responsibilities in a shoddy manner or in a way that would be displeasing to our employer. So if we're telling ourselves that "we can't do it", perhaps we just haven't completely thought through the process, or maybe we haven't prayed and asked for God's help. Perhaps what was requested may not be entirely possible, but with the Lord's help and wisdom, there may be an alternate way to accomplish what needs to be done. In this way, we CAN do all things through Christ which strengthens us. Knowing that we CAN do all things through Christ, whatever they may be, and He certainly should give us strength to get through whatever challenge is put in our way. And that holds true in the professional kitchen as well as in every other area of our lives.
Our strength comes from God. Because of this, we can do ALL things through Christ. Sometimes we may not need strength to ACCOMPLISH the task, but rather we need strength to have a good attitude about it. Or perhaps we need strength to control our emotions. I think the emphasis in Philippians 4:13 isn't so much on ACCOMPLISHMENT or achievement as it is on our willingness to allow Christ's power to sustain us in difficult situations. It's easy to get into the mindset that "I can't do this or that." But if you remember what Philippians 4:13 says, you will be able to look at things in an entirely different light. This will enable you to have a more positive attitude in the workplace. And hopefully, the rest of your teammates will notice the difference in the way you perform your duties.
So claim Philippians 4:13 for yourself and see what a difference it makes in your life! May God bless you in ALL you do.
By Laura Bruno
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LEARNING SUBJECT OF THE MONTH
After much thought, I decided there could be folks out there, possibly not aware of an excellent program for teaching safe food handling to their employees. Certification with “ServSafe” will mean you can go into any aspect of Food Operation and be ready to train your personnel in a program accepted by the Industry as the Leader in Food Safety Training. This is one more way your “Resume” will be able to impress your potential employers. I contacted ServSafe via e-mail through the National Restaurant
Association web site. Check out NRA’s web site at the below address. Here is their press release “fact sheet” they sent me:
ServSafe:
Those professionals who have successfully completed the ServSafe manager certification course, qualify to participate in the International Food Safety Council, a coalition of operators, educators, students, manufacturers, associations and distributors committed to food safety education.
Who should be trained: Front-line workers, shift leaders, managers, quality assurance professionals, inspectors and anyone that works in a food establishment.
Training Objectives: To provide the appropriate food safety knowledge to each person in a food service establishment. This knowledge will translate into safe and wholesome food.
The ServSafe Program can help:
ServSafe Components:
By Diane Boone
About the Author:
National Restaurant Association
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HANDY HINT!
What to do with all those left over candy canes?
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FEATURED RECIPE
Herb-Crusted Pork with Creamy Polenta & Tomato-Garlic Sauce
Ingredients:
Procedure:
2. In a small bowl, combine the herbs, chopped garlic, red pepper flakes, salt, pepper, and the olive oil and mix well. Rub the pork loin generously with the herb mixture and place on the grill, fat side down, over the side of the grill with no fire, flip the pork loin over, cover again, and cook for another 45 minutes. To check for doneness: Cut into the roast and peek inside to make sure the meat is just a bit pink in the center. If you're using a meat thermometer, the temperature should be 150F(65.5C). Remove the pork from the grill and allow it to sit for about 10 minutes.
3. While the pork is cooking make the polenta: In a medium saucepot, bring the water to a rapid boil over high heat. Add the cornmeal in a slow, steady stream, whisking constantly to prevent it from becoming lumpy. Once all the cornmeal is added, turn down the heat to low and cook for about 45 minutes, stirring frequently, until the polenta pulls away from the side of the pan in a mass and, when tasted, has a smooth rather than a grainy texture. Season to taste with salt and pepper.
4. Make the sauce: Combine the tomatoes, onion, whole cloves of garlic, extra virgin olive oil, and salt and pepper to taste in a medium bowl and toss to combine. Spoon these ingredients onto a small cookie sheet and roast in a preheated 450F(230C) oven until the onion and tomatoes start to brown, 15 to 20 minutes. Remove from the oven and, as soon as the tomatoes, onion, and garlic are cool enough to handle, roughly chop them. You want them to be chunky. Place in a medium bowl, add the basil and vinegar, mix well, and set aside.
5. Carve the roast into full-chop slices. Spoon a serving of polenta onto each individual serving plate, lay a pork chop on top, top with the tomato-garlic sauce, and serve.
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God Bless,
Contact Us
© 1998-2025 Christian Chefs International & Christian Culinary Academy
Please read Philippians 4:13.
Serving Safe Food training program is the food safety education and training program of the National Restaurant Association Educational Foundation. More than 900,000 managers and restaurant professionals have been certified in the course, which is internationally recognized as the industry standard. The course provides the latest information on food safety techniques in an effort to address and help eliminate foodborne illness outbreaks. ServSafe is part of a food safety educational system that provides training specific to the job responsibilities of restaurant and food service managers and employees.
http://www.edfound.org
Grind them up fine (consistency of granulated sugar). I used my food processor. Now use this wonderful “Peppermint Sugar” to:
1 cup/75gm - mixed fresh herbs, any combination
1/4 cup/60gm - garlic, minced
2 tbsp/4gm (to taste) - red chili pepper flakes
1/4 cup/60gm (to taste) - kosher salt
1/4 cup/28gm (to taste) - freshly cracked black pepper
1/4 cup/6cl - olive oil
3 1/2 lb/1.6kg - pork loin, center cut, chine bone removed
1 qt/9dl – water
2 cup/190gm – cornmeal
6 ea. - plum tomato, halved
1 ea. - red onion, peeled and cut into eighths
12 ea. - garlic clove, peeled, whole
2 1/2 fl oz/8cl - extra-virgin olive oil
1/4 cup/28gm - basil, chopped
1/4 cup/6cl - balsamic vinegar
1. Build a small fire in one half of a covered grill, using about enough charcoal to fill a shoebox. Let the fuel become completely engulfed in flames, then wait a few minutes for the fire to burn down a bit.
Ira Krizo, Director
Christian Chefs Fellowship
ChristChef@ChristianChefs.org
http://www.ChristianChefs.org
AOL Buddy list name = "Christchef"
ICQ number = 15520005
Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV
E-Mail
Phone: 503.794.4083
Mailing Address: PO Box 1484, Cannon Beach, Oregon 97110-1484
Street Address: 289 N Spruce St., Cannon Beach, Oregon