Christian Chefs Newsletter
August, 2000

OUTLINE:
           Welcome
           Christianity in the Kitchen - BE PREPARED
           Recipe Contests
           Featured Recipe
           Recent Job Listings - 2 New
           Hints and Tips
           Featured Website
           Helping Each Other
           A Little Something Extra
           In Closing

May I ask for your help right now, though, on a couple of things?

For the past couple of months, we've been missing and could sure use some great informational articles for the Learning Subject of the Month area. And along with those, some awesome recipes to help us put what we learn into practice. In the past, we've gleaned info about: Barbecue, Southern Style, Cooking Seasonally, Fats & Oils, Olive Oils, Flours, High Altitude Cooking, Managing Our Jobs, Potatoes, Risotto, Salad Bar Toppings & Ideas, Seasoning Your Food, ServSafe Food Safety Training, Shocking Root Vegetables, Truffles and Vegetarian Staples. There must be at least a million other subjects out there to know about. Now I KNOW that we don't ALL know EVERYTHING there is to know about EVERYTHING, right? So if you have a speciality or a favorite subject with some knowledge to share, why don't you just jump right in there and do it? If you're unsure of how to do that, just go here:

http://www.christianchefs.org/volunteering.html

Also, you'll see a new area near the bottom of the newsletter.......for now, it's called Helping Each Other. We need a great name for that area......do you have a suggestion? If you do, please e-mail it to us.

For those of you who are trying to keep up with our (oh, so blessed!) traveling director and editor, for the moment, he has just completed language school in Paris. Ira will soon begin his new experiences as an apprentice to a famous chef in a French restaurant, though, and I for one can't WAIT to hear about that. Alas, he's traveling light (no computer!) so that means internet availability is sporadic. But I'm sure we'll hear from him eventually.

Enough chatter........on to the GOOD stuff!

Carol

It was recently that my Sous Chef asked me, "What is the one reason you chose to become a Chef?" I needed to think about it before I answered. Sure, I had a passion for food, wanted to be creative and OK, maybe I even liked playing with fire, but if I had to name one thing, it was the people that I have worked with. This realization has weighed heavily on my heart as of late.

Since I was asked that question, I have been thinking about all those who have meant so much to me. I feel the hospitality industry attracts such great people. Their energy, creativity, and enthusiasm is something I feel fortunate to experience every day. So many have made an impact on my heart. I have worked with people whose skills I am in awe of. Their talent and what they can do with the skills God has given them is amazing, but---"What about their souls?"

I am ashamed that I never received the answer to that question. I can remember a thousand questions that must have sounded silly. I can even remember their faces the first time I was shown there was a safety on the "Robot Coupe" or when I asked my chef to demonstrate chopping a mango. Asking a chef or a friend if he has accepted Christ as his Savior just doesn't seem so silly to me! I wanted to share but perhaps feared I wouldn't have all the answers to their questions. My silence was a direct result of not being prepared.

As chefs, we have a responsibility to daily prepare ourselves and those around us. We teach proper knife skills and equipment safety. We cross-train others so they are prepared for more difficult tasks. We spend countless hours studying product knowledge to be prepared for the one question that we may never even be asked, but---"What about their souls?"

Peter addresses the Christian's responsibility to be prepared to witness to man in 1 Peter 3:15. He states, "but sanctify the Lord God in your hearts: and be ready always to give an answer to every man that asketh you a reason of the hope that is in you with meekness and fear." In closing, I pray that God continues to prepare us to minister to all non-believers.

Matt Wallen
ChefWallen@aol.com

If God is speaking to your heart about these things, and you need somebody to talk with, please don't hesitate to e-mail us about your need and somebody from the Fellowship will contact you as soon as possible.  If you have a prayer request or would like to start a theological discussion on this or any other topic please feel free to post it in our Message Boards:
http://www.ChristianChefs.org/forums.html

WE'RE COOKIN' WITH TURKEY RECIPE CONTEST
The National Turkey Federation is looking for entries in one of these categories: breakfast, soups & salads, sandwiches & wraps, appetizers, entrees and home meal replacement. All recipes must include turkey parts, cuts or further processed products (no whole birds).
DEADLINE: Aug. 30
PRIZES: Best of each category wins $500.
WEB SITE: http://www.eatturkey.com/foodsrv/contform.html
MORE INFO: Contest is open to all foodservice professionals and personnel 18 years of age or older working in the U.S. in a commercial foodservice establishment, including instructors at accredited culinary schools. Students at accredited culinary schools may also enter. Entrants must have authority to submit menu item. Submitted item must currently be on the menu (or have appeared on the menu in the previous 12 months) at the entrant's or entrant's employer's establishment.

HAZELNUT COUNCIL RECIPE CONTEST
The Hazelnut Council is inviting all professional chefs to submit original hazelnut recipes with the theme: "Perfect Pairings, Hazelnuts and...." Recipes may be for any type of dish including soups, salads, appetizers, entrees, breads, baked goods and desserts. A minimum of one cup of hazelnuts is required. DEADLINE: Sept. 30
PRIZES: First Prize: $5,000; Second Prize: $2,000; Third Prize: $1,000.
WEB SITE: http://www.hazelnutcouncil.org/contest.htm
MORE INFO: Entrants are limited to one recipe per category. All recipes must be for a serving quantity of 12. The contest is open to entrants, 18 years or older, who are currently employed in the foodservice or food ingredient industry. Go to the website for complete rules.
Mail to:
Hazelnut Recipe Contest
c/o Sammon & Sammon Ltd.
One Fox Road
Croton, NY 10520

ZESPRI GOLD KIWI FRUIT RECIPE CONTEST
Professional chefs are invited to send in their original recipes using kiwi in desserts, main dishes, side dishes, appetizers, beverages and salads. DEADLINE: Sept. 30
PRIZES: Grand Prize: Trip for two to New Zealand, which includes round trip airfare, accommodations for one week and $500; Semifinalist from each category wins a commemorative plaque and $200.
WEB SITE: http://www.zespri-usa.com/chefcontest.htm
MORE INFO: Recipes will be judged on: Flavor, potential public acceptance, visual appeal and use of ZESPRI GOLD Kiwifruit as an integral ingredient. All entries should be accompanied by a photo of the dish. Chefs may enter more than one dish. Go to website for complete rules and online entry form.
Mail to:
Zespri Gold Kiwis in the Kitchen
P.O. Box 99690
Seattle, Wash. 98199

By replacing much of the oil with fruit-based fat replacement, reducing the amount of chocolate and adding cocoa powder and using half as many nuts (toasting them for maximum flavor), we retained the original version's tender crumb and rich, chocolatey flavor but only one-third the fat.

Ingredients:
1/2 cup (118.3ml) walnuts, chopped
2 cup (473 ml) all-purpose flour
1/4 cup (59.15ml) unsweetened cocoa, preferably Dutch-process
1/2 teaspoon (2.46ml) baking powder
1/2 teaspoon (2.46ml) baking soda
1/2 teaspoon (2.46ml) salt
3 large eggs, lightly beaten
1 3/4 cup (414ml) granulated sugar
3/4 cup (177.45ml) Fruit Puree Fat Replacement (Recipe Below)
1/4 cup (59.15ml) canola oil
1 teaspoon (4.93ml) vanilla extract
1 ounce (28.35g) unsweetened chocolate, melted
2 cup (473ml) zucchini, grated

Preparation Steps:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly oil 8-by-4-inch loaf pans as needed or coat them with nonstick spray [original recipe makes 2 loaves].

2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Set aside to cool.

3. Sift flour, cocoa, baking powder, baking soda and salt into a large bowl.

4. In another large bowl, whisk eggs, sugar, fruit-based fat replacement, oil, vanilla and melted chocolate until blended. Add dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and reserved walnuts. Spoon batter into prepared pans, smoothing tops.

5. Bake loaves for 55 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely. (The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.)

Portion Amount: 1 piece
Number of Servings:16

Per Serving:
Calories:229
Cholesterol:40 mg
Protein:4 g
Sodium:150 mg
Carbohydrates:38 g
Total Fat:8 g

Ingredients:
2 each pears, medium, ripe but firm, well washed
2 each whole apples, well washed
3/4 cup (177.45ml) water
1 tablespoon (14.79ml) fresh lemon juice
1 tablespoon (14.79ml) lecithin granules

Preparation Steps:

1. Cut fruit into eighths (do not core); place in a heavy medium saucepan. Add water, lemon juice and lecithin and bring to a simmer. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35 to 45 minutes. Let cool slightly.

2. Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture.) Let cool completely. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.)

Number of Servings 28

Per Serving:
Calories:16
Cholesterol:0 mg
Protein:0 g
Sodium:0 mg
Carbohydrates:3 g
Total Fat:0 g

For the time being, job listings are now found in our Message Boards. At times, you can also find jobs that have been posted in previous months that haven't yet been filled. In addition, you can post any available job openings you have there for FREE! Just go to the main website and follow the link to the Message Boards and then on to the Job Listings.

http://www.ChristianChefs.org

Here are the most current listings:

Head Cook/Food Service Manager
CampRedcloud
Lake City, Colorado
Full time position
Responsibilities include: Food preparation 50 - 300 people, menu planning, ordering and inventory of food and supplies, supervision of 1 - 5 kitchen staff. $600.00/month, room and board, meals during camp sessions, health insurance/retirement benefits with 5 year committment. Support can be raised for additional salary.
Contact Jerry Sharpe (970)944-2625 ext.228
email- jsharpe@campredcloud.org or lsharpe@bwn.net
Camp redcloud is located in the heart of the San Juan Mountains. Visit our web page at www.campredcloud.org

FOOD SERVICE DIRECTOR
Lake Beauty Bible Camp & Retreat Center, a year-round facility located in central Minnesota, is seeking a full-time, creative, culinary superstar who relishes people and savors great food served up with a smile and a pinch of artistic flair. If this sounds like the right ingredients for your future, we would welcome hearing from you.
Send, fax, or email resume to: RR1 Box 149, Long Prarie, MN 56347. Fax: 320-732-6826. Email: lemar@prairie.lakes.com.

Here's a great tip to make your barbecue grill clean-up easier. Don't waste time scrubbing it - instead, put it in a clean plastic trash bag and spray it generously with oven cleaner. Tightly close the bag and leave it overnight. The next day, washing the grate is a breeze!

Another tip:

Making meatballs of equal size is easy, even if you don't have the perfect size scoop around. Simply lightly pat your entire meat mixture into a 1-inch thick rectangle or square. Cut the rectangle into the same number of squares as meatballs in the recipe. Then gently roll each square into a ball. What could be easier?

Do you have a tip or hint you'd like to pass on to your Christian brothers and sisters who are chefs and cooks? Send it on in to: ChristianChefs@aol.com. You just might see it featured in the next newsletter. And don't forget to post your hints and tips in the message boards, too!

Want to meet a pen-pal or someone special from around the world or maybe even from your own hometown? You can do a quick search for a quick match, or you can search for groups of people with the same interests that you have. You can even post or view photos! We may have highlighted CrossDaily's main website before, but the Friendship Directory is BRAND NEW! Go to the main website and follow the link to become a member of the Christian Friendship Directory. It's free!

http://www.CrossDaily.com

But for now, this just in:

"Hello: Love your website! I'm an avid cookbook collector (577 and counting, hard bound books) and gourmet cook. I'm looking for any cookie recipes for high altitude, esp. chocolate chip cookies, for my cookbook collecting web community on MSN. Would appreciate any help." Sincerely, Laura Anne Hess

Got some good recipes for Laura? If so, send them to her:
klhess@ckt.net

I love the taste of T-bone steak, delicious every bite. But there's nothing like the Word of God for my spiritual appetite.

The Word of God has milk and meat and even ice cream and cake. Take a slice of the Bread of Life and coffee to keep us awake.

Open your Bible and turn to Psalms for David's famous buffet. You can drink all the wine of the Word you want and still feel fine the next day.

There's enough of the Word for everyone and no one has to cheat. The Word of God is a smorgasbord so take all you are able to eat.

Let's have a little longsuffering; Job gives the recipe. Patience is the main ingredient, self-denial is the fee.

Wrap that up in temperance; it may not make much sense. Cover that with contentment then add some joy for strength.

Let's have love for dessert, Jesus made this dish. Cream of joy and peace together; sift out all selfishness.

Add some deeds of righteousness, enough to make it sweet. Humility is the frosting that makes the dish complete.

Or are you on a diet, 'cause the race seems hard to run? For a weight-losing menu, try Hebrews 12 and 1.

Are you suffering from malnutrition and don't know what to do? Your spiritual growth seems hindered? Try 1 Peter 2 and 2.

If when every time you battle, the enemy always wins, Try some Holy Ghost Protein and spiritual vitamins.

God's Word can feed millions and still have plenty left; Because the Word of God is Soul Food sent from the World's Greatest CHEF.

Permission is granted to circulate this publication via e-mail or in printed form to others providing that no fee is charged and that proper credit has been given to CCF for the part sent.

Donations are sincerely and deeply appreciated and may be sent to the below address. The following link leads to our "Finances" webpage, where you can find how all CCF's finances are handled:
http://www.ChristianChefs.org/finances.html

Note: To view our archived newsletters, go HERE

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In His Service,
Carol Pinson, Temporary Editor
Christian Chefs Fellowship
webmaster@ChristianChefs.org
http://www.ChristianChefs.org

Christian Chefs Fellowship
P.O. Box 608
Crestline, CA 92325-0608
USA