Christian Chefs Newsletter
July/August, 2001

Subscription/Unsubscription/Contact information can be found near the base of of this newsletter.

MENU du JOUR:
      Appetizer
      Main Course
           Christianity in the Kitchen - "Focusing On God, Not Sin"
           CCF Trivia
           Recipe - Cappuccine Cheesecake
           Recent Job Listings - 31 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips - Peeling Boiled Eggs
           Featured Website - christianlinks.com
           Chef to Chef - Ezekiel Bread
           A Little Something Extra
           A Merry Heart
      Toothpick

As many of you know, the Pen-Pal ministry of CCF has been closed for almost a year now. But recently God has brought Chef Kris Reeb to help with it. If you are in the culinary industry, we welcome you to go to the below link and fill out the simple signup form. Since God is currently running CCF solely through volunteer help, this service is obviously free. This service is here to allow Christian cooks and chefs to fellowship with each other and God, so we are unable to provide it to those not in or involved with the industry.
http://www.ChristianChefs.org/penpal.html

You'll also note quite a few changes to the newsletter. The old outline was getting to look a bit crowded with all the different areas God has allowed us to minister through with this newsletter, so to make it a bit easier to read, we changed it to a more food-friendly format. The newsletter has also moved to having two different e-mails rather than one large e-mail. The above outline describes which sections of the newsletter are in which of the two e-mails.

A new area of the newsletter we've added is "CCF Trivia." In each newsletter, we'll have a new question for you -- sometimes food-related, sometimes God-related. If you are one of the first 5 people to e-mail us with the correct answer, you'll get your name in the upcoming newsletter.

Finally, others have inquired about a printable version of our newsletter to share with friends, bring to work, and mail to people who don't have e-mail. Starting with this newsletter, I too will be printing it out and sharing it with my coworkers. Below is a link to that version:
http://www.ChristianChefs.org/newsletters/2001/07.html

God bless, and if ever you have any questions, comments, or suggestions, please feel free to e-mail us at the below e-mail address.

Your Brother in Christ,
Ira Krizo, Director
CCF@ChristianChefs.org

That same night and the next day, God really spoke to me about that. Being so hard on myself, I was blaspheming God with my thoughts. Not directly, but I'd completely forgotten the whole nature of Jesus! Jesus came to this world because He loves us! He came to die for your and my sins and to bring us sinners into eternal life with and through Himself! Not because we are or ever were "good", righteous, or deserving anything other than eternal death, but because He loves us how we are today. He loves me no less today than He did when I was fallen away for a few years of my life. If that wasn't true, Jesus wouldn't have come to this world in the first place, nor would He have died for my sins, in which case I and we all would be hell-bound, as Romans 6:23 (NIV) says, "For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord."

How much more important it is to concentrate on Jesus alone rather than ourselves. Concentrating on ourselves can only lead to depression, continued sin, and as I mentioned, the rejection and blaspheming of Christ. Concentrate on Christ above, set your hearts, burdens, and sins on Him, and He alone will deliver you from sin, providing you with eternal life and contentment. As the common saying goes, "Love the sinner, hate the sin." That also should be applied to ourselves. It's good to hate all that's bad in my life, but I need to love the sinner (myself) too, as God loves me. God doesn't expect us to be perfect, as Mark 10:18 (NKJV) says, "No one is good but One, that is, God." But what we should expect is for God to constantly work on bettering us.

Just think of all the times we can be sinful in the kitchen alone, with anger, pride, envy, and even lust. Once we start concentrating on the sin, as we all probably know, we start falling farther into it. As God's Word tells us, it's impossible for us to stop sinning on our own, but by lifting our sins up to God in constant prayer, God can and will deliver us from them. Just remember, it has nothing to do with how good we are at overcoming sin, and everything to do with God's love for us!

Ira Krizo
CCF Director

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

Got your "thinking-caps" on? We're starting off with a Christian trivia challenge, so hurry and be one of the first 5 to get the correct answer to us.

There are names of 16 books of the Bible mentioned in the paragraph below:

"I once made a remark about the hidden books of the Bible. It was a lulu; kept people looking so hard for facts and for others it was a revelation. Some were in a jam, especially since the names of the books were not capitalized. But, the truth finally struck home to numbers of our readers. To others it was a real job. We want it to be a most fascinating few moments for you. Yes, there will be some really easy ones to spot. Others may require judges to help them. I will quickly admit it usually takes a minister to find one of them, and there will be loud lamentations when it is found. A little lady says she brews a cup of tea so she can concentrate better. See how well you can compete. Relax now, for there really are sixteen names of the Bible in these paragraphs."

E-mail your answer to "trivia@ChristianChefs.org" with "Trivia Answer" in the subject column. Also, please tell us what title you would prefer for your name being in the next newsletter (ex. your name, nickname, e-mail address, or whatever).

Ingredients:
1-1/2 cups (355 ml) chocolate cake crumbs
1-1/2 lbs. (681 g) cream cheese, softened
1-1/2 cups (355 ml) sugar
1 Tbsp. (15 ml) ground espresso or French Roast coffee (dry coffee)
2 tsp. (10 ml) vanilla
3 eggs
1-1/2 pints (710 ml) sour cream

Oven 375' (190 C). Sprinkle cake crumbs over the bottom of an ungreased 9" (23 cm) spring-form pan. Distribute the crumbs evenly and press down lightly. Set aside while preparing cheesecake batter.

In large bowl, using electric mixer, beat together cream cheese, sugar, dry coffee and vanilla until smooth and fluffy (about 5 min). Add eggs, one at a time, mixing just to incorporate. Add sour cream all at once and blend well. Pour into prepared pan and bake at 375' (190 C) for 35-40 min. Cheesecake will appear set but not done. Remove from oven, cool, wrap in plastic wrap and refrigerate overnight.

Before serving, remove sides of pan. Serve with whipped cream and pinch of cinnamon or grated chocolate.

Submitted by Ira Krizo

This month, due to the large number of new job listings (31), we are listing them in an abbreviated format. More information on each of the below Job Listings, such as the job's timeline, responsibilities, pay, and how to contact the employer on each of these, can be found within the Employment area of our website (link below). There you can also find jobs that have been posted in previous months that haven't yet been filled and you can also post any job openings you have -- which will be listed there and in here for FREE!
http://www.ChristianChefs.org/employment.html

Canada:
Ontario, Head Cook and Several Assistant Cooks
USA:
Alabama, Foodservice and Housekeeping Manager
Alaska, Head Cook and Assistant Cook
Arizona, Cook or Chef
California, Head Cook and Assistant Cook
California, Cook and Summer Camp Cook
California, Chef II
California, Food Service Manager Trainee
California, Chef and Sous Chef
Colorado, Chef/Cook
Colorado, Food Service Intern
Colorado, Food Service Manager Trainee and Food Service Intern
Georgia, Chef II
Illinois, Food Service Manager
Indiana, Head Cook
Iowa, PM Lead Chef
Maine, Female Assistant Cook
Michigan, Food Service Manager
Minnesota, Head Cook
Minnesota, Chef I
Nebraska, Cook
New Mexico, Head Cook
New York, Kitchen Assistant
Oregon, Food Service Manager and Chef II
Oregon, Summer Food Service Assistant
Pennsylvania, Head Cook
Pennsylvania, Food Service Director and Assistant Food Service Manager
Tennessee, Food Service Manager and Cook
Washington, Cook
Washington, Food Service Manager
Wisconsin, Assistant Head Cook

Please note: Listed here are six contests for PROFESSIONALS ONLY in the culinary industry, many for US citizens only. There are many more contests available for non-professionals as well, some of them ongoing or being repeated on a monthly basis. If you're interested in those, here's one excellent website to check out:
http://www.recipecontests.com

BOURSIN "CHEF OF THE YEAR" RECIPE CONTEST
Boursin Spiced Gournay Cheese is sponsoring its "Chef of the Year" Contest. Chefs, caterers, food service operators and restaurant employees (age 18 and over, working in the U.S.) are invited to enjoy Boursin's versatility and create and enter an original appetizer or entrée recipe using Boursin cheese as an integral ingredient.
DEADLINE: July 27
PRIZES: Grand Prize: $5,000; Runners-Up (2): $1,000 for the best recipes using Boursin Garlic & Fines Herb or Boursin Pepper; Finalists: Six finalists win a 4-night trip to compete Oct. 16, 2001, in Oahu, Hawaii.
WEB SITE: http://www.boursincheese.com/content.htm
MORE INFO: A color photograph of the finished dish is mandatory. No mechanically reproduced entries accepted. Limit one entry per envelope. Entries will be judged on the basis of originality, visual appeal, taste, ease of preparation and practicality as a menu item.
Mail to:
Boursin Chef of the Year Contest
P.O. Box 30604
Worcester, Mass. 01603

THE CALIFORNIA WILD RICE RECIPE CONTEST
Submit your original recipe for an Appetizer, Main Dish, Salad, Soup or Side Dish that uses California Wild Rice as a primary ingredient.
DEADLINE: July 30
PRIZES: Grand Prize: $2000 U.S. Savings Bond; Runners-up: The remaining four semifinalists will receive a $500 U.S. Savings Bond and a commemorative plaque.
WEB SITE: http://www.cawildrice.org
MORE INFO: Recipe must include: name of recipe, number of servings, list of ingredients with specific quantities (standard U.S. measurements) in order of use and complete preparation directions including baking/cooking time and temperature. Include a non-professional photo of the completed dish and entry form. Complete one entry form for each recipe. If entry is submitted electronically, photos must be included as attachments.
Mail to:
California Wild Rice Advisory Board
c/o The Thacker Group for CWR Recipe Contest
1008 Second Street
Suite 201
Old Sacramento, Calif. 95814-3202

JEKEL VINYARDS "INGREDIENTS FOR SUCCESS" CHEF RECIPE CONTEST
Jekel is looking for original entrees.
DEADLINE: July 30
PRIZES: $1,000 and a selection of cookware and cutlery.
MORE INFO: Call: 800-945-WINE ext. 7438.

NATIONAL PASTRY COMPETITION
This is a pastry competition. The primary focus of the judges will be taste.
PRIZES: Total prizes awarded will be $15,000.
MORE INFO: Judging will be held at the Western Foodservice & Hospitality Expo, at the Los Angeles Convention Center, Aug. 25-26. To get an entry form, call 800-PASTRY1 ext. 202.

KIKKOMAN "TAKE THE MOOLAH AND THE HULA" RECIPE CONTEST
Original recipes using Kikkoman Teryaki Sauce in the following categories: All American (American); It's A Small World (Ethnic); and Your Secret Ingredient (other).
DEADLINE: Aug. 31
PRIZES: Grand Prize: Hawaiian travel voucher to the Hawaiian island of the winner's choice; Best of each category (3): $500 each.
WEB SITE: http://www.kikkoman-usa.com/contest.html
MORE INFO: All online entries receive a free beach towel and a free half gallon of Kikkoman Teriyaki Sauce. Recipes will be judged based on an integral use of Kikkoman Teriyaki product (based on concentration) (30%), taste (30%), originality (20%), ease of preparation/realistic application (10%) and ability to be used as regular menu item (10%).
Mail to:
Kikkoman Teriyaki Recipe Contest
Kikkoman International
P.O. Box 2041
Brownsdale, Minn. 55918

"MAKE IT SPECIAL" CHEF RECIPE CONTEST
The California Tree Fruit Agreement wants a recipe for a menu special featuring California peaches, nectarines and/or plums in one of the following categories: breakfast, lunch, dinner or dessert.
DEADLINE: Aug. 31
PRIZES: $1,500.
MORE INFO: Call 559-638-8260

All contests listed above are provided by the company listed, NOT by CCF. For additional information on each contest, please contact the designated company for that specific listing. Enjoy!

When boiling eggs, gently put the eggs in the pan before the water. Dropping them through the water, as most people do, cracks them when they hit the bottom of the pan. Add salt to the water and the eggs will peel very easily. You can tell when they're done by taking an egg out of the water and spinning it on the counter. If it spins easily, that means the liquid center is solid and it's finished (or about 13 minutes from the time the water comes to a boil).

by Ira Krizo

If you know of any great hints or tips, please post them in the "Hints and Tips" area of the Message Boards. Of the ones posted there, one will be featured here.
http://www.ChristianChefs.org/forums.html

Many of you may have already visited www.christianlinks.com in the past. Well, if you haven't been there real recently, I encourage you to take another look! I did and was quite impressed! Not only does the site have an exciting new look, but the many tools it offers are now a lot easier to use! You will discover that www.christianlinks.com is a Premier Christian Directory, listing every kind of Christian link you can think of. Looking for links to ministry tools, various available resources, or even free stuff? They've got 'em! Want to know Jesus or how to tell someone else how to know Jesus? A link tells you to phone 1-800-NEED-HIM. Or try your hand at St. Peter's Pop Quiz. Just need to relax for a few minutes? There are links to many fine articles listed for your reading pleasure. Learning how to construct a web page and need some help? There are lots of free web site tools offered here, too. This site has it all.

Submitted by Carol Pinson

Hi everyone,
I am looking for a recipe for Ezekiel Bread. The recipe I want is more like a loaf bread than a corn bread. If anyone out there has one, would you please pass it along? I am also looking for some good sugar-free bakery items. If you know of any good books or recipes I would really like to hear from you. Have a Blessed Day!

This quote taken from the "Culinary Q&A" section of CCF's message boards:
http://www.ChristianChefs.org/forums.html

If you're searching for particular instructions or cooking techniques or maybe have a special need, you can post these on our message boards. If you've done that and are still in need, please e-mail us and let us know so that we may highlight that need in this section of our next newsletter.

..asking God for an answer to prayer, but God does not respond. He isn't saying no. He's just not telling us something we can't comprehend. Or perhaps He does answer us, but we don't understand the answer. This is because our minds are finite. We define the world and ourselves and God with terms that we can understand. We compress the enormousness of God into man-made terms. And we often refuse to believe everything that is possible with God because it's far beyond our understanding, our ability to comprehend. Want to know the incomprehensible? Let go of your finite understanding. Stop confining God's abilities to those parameters you can see and touch and feel. Stop limiting God in your life. Allow Him to go beyond what you understand.

Bonnie Ricks, New Song Ministries

Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org

A burglar broke into a house one night. He shone his flashlight around looking for valuables, and when he picked up a CD player to place into his sack, a strange, disembodied voice echoed from the dark saying, "Jesus is watching you."

He nearly jumped out of his skin, clicked his flashlight off and froze. When he heard nothing more after a bit, he shook his head, promised himself a long vacation after his next big score, then clicked the flashlight back on and began searching for more valuables. Just as he pulled the stereo out so that he could disconnect the wires, clear as a bell he heard, "Jesus is watching you."

Totally rattled, he shone his flashlight around frantically, looking for the source of the voice. Finally in the corner of the room, his flashlight beam came to rest on a parrot.

"Did you say that?" he hissed at the parrot.
"Yes," the parrot confessed, then squawked, "I'm just trying to warn you."
The burglar relaxed. "Warn me, huh? Who do you think you are anyway?"
"Moses," replied the parrot.
"Moses," the burglar laughed. "What kind of people would give the name Moses to a parrot?"
The parrot quickly answered, "The same kind of people that would give the name Jesus to a Rottweiler."

Submitted by Carol Pinson

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

If this newsletter was forwarded to you and you would like to be added to this mailing list, please go to the following website for a free subscription:
http://www.ChristianChefs.org/subscribe.html

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
CCF@ChristianChefs.org
http://www.ChristianChefs.org
Fax: (508) 462-1068

Christian Chefs Fellowship
c/o Ira Krizo
7890 Co. Rd. 120
Tulelake, CA 96134
USA