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Subscription/Unsubscription/Contact information can be found near the base of of this newsletter.
MENU du JOUR:
Appetizer
Main Course
Christianity in the Kitchen - "Who's Faithful to Whom in God?"
CCF Trivia
Recipe - Cilantro Vinaigrette
Recent Job Listings - 3 New
Dessert
Recipe Contests (For Professionals Only)
Hints and Tips
Featured Website - Art Culinaire
A Little Something Extra
A Merry Heart
Toothpick
God bless,
Ira Krizo, Director
CCF@ChristianChefs.org
Who's Faithful to Whom in God?
At the time, I had been fallen away from God for about a year, but praise God, He says our lack of faith does not, by any means, nullify His faithfulness in where He wants us (see Romans 3:3). If instead, God had used "that small voice inside me" telling me to be a cook, I'd have probably gotten discouraged by my whole preconceived idea of having to start as a dishwasher, and moving up through the ranks so slowly that I probably would never have done it. Looking back from then to now, I see that God has really worked a lot in my life through His leading me to cook. He taught me an unbelievable amount of knowledge about food and cooking through culinary school, and I've gained valuable experience through the chefs I've worked under (including European and Australian just recently).
Through all this, He's been the one opening ALL of the doors. At first, it was very hard for me to enter those open doors (because I wasn't completely focused on Him at the time). But He still brought me through to where He wanted me. He brought my focus back to Himself shortly after that, and I began striving for those open doors rather than having to be pushed through them. That's when God started to reveal His vision for my life. First, to temporarily lead the Bible study/Christian club on campus at the Culinary Institute of America; next to start CCF, and now continuing with CCF and watching God grow it daily!
Therefore, in our lives as Christians, no matter where we are, God truly is faithful at all times. Oftentimes, we deny Him. Oftentimes, we straight out reject Him. Oftentimes, we continue in sin, following our own desires (of the flesh) rather than God's. As Paul states in Romans 3:3-6, "For what if some did not believe? Will their unbelief make the faithfulness of God without effect? Certainly not! Indeed, let God be true but every man a liar. As it is written: 'That You may be justified in Your words, And may overcome when you are judged.' But if our unrighteousness demonstrates the righteousness of God, what shall we say? Is God unjust who inflicts wrath? (I speak as a man.) Certainly not! For then how will God judge the world?" (NKJV)
Praise God for all that, and because of it, strive to be obedient to His good and perfect will for your life. Not so He WILL give blessings to you, but rather because He already HAS!
Ira Krizo
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
First this newsletter's question:
Who is the shortest person in the Bible?
E-mail your answer to "trivia@ChristianChefs.org" with "Trivia Answer" in the subject column. Also, please tell us what brief title(s) ("Sous Chef," "Dallas, Texas," or whatever) you would prefer for your name being listed in the next newsletter, as well as how difficult you found the question (so we can improve future trivia questions).
Solution to the last newsletter's trivia question:
Which of the following vegetables is a member of the parsley family?
A) Celery
The first five people to answer this question correctly:
1. Anne-Marie Hofman - Food Specifications Chef, Sydney Australia
2. Anonymous - Fontana, California
3. "Chef Romeo" - JWU student, Charleston South Carolina
4. Allen Foote - "Vegetarian Cooking Demonstrator" and Home cook
5.
By far, this dressing is our most requested recipe. Originally, it was part of the roast turkey salad, but now it has become a staple on Saturday nights, where it is served with our simple spinach salad. Groups that return year after year expect us to serve it.
by Lance Roll
"It's Not Just Camp Food Anymore" Cookbook
http://www.chef4souls.com
Chef, Calvary Chapel Conference Center
Murrieta, California
Instructions:
When creating emulsified dressings, keep in mind that it is important to carefully follow this procedure, and to have all the ingredients ready and pre-measured prior to starting (Mise en Place). It is important to slowly drizzle in the oil, and then to turn off the processor as soon as you have completed adding the oil. The drizzling of oil must be slow enough for the ingredients to incorporate, but not so slow that the dressing breaks down. Although not listed, this dressing will work well if one avocado is added to the first three ingredients. Also, if you are sensitive to onions, or find them particularly strong, reduce the quantity to half an onion. If the dressing seems too thick, then thin it down with a small amount of water. OK, here we go...
Ingredients:
Puree in a food processor with a small amount of oil:
- 1 sweet onion
- 3 cloves of garlic
- 1 2-inch (5cm) piece of ginger, peeled and diced
Now add:
- 4 bunches of cleaned cilantro tops (about 1.5 quarts loosely packed)
- 1 bunch parsley tops
Puree in processor until well chopped.
(Hint: it will be paste-like in consistency)
Then add:
- 12 ounces (355ml) of seasoned rice wine vinegar
- 1/2 cup (118ml) honey
- 1 Tbs. (15ml) salt
- 1 tsp. (5ml) pepper
Pulse in processor to fully combine.
With the processor on, drizzle in the oils listed below to create the final emulsion:
- 1 pint (475ml) olive oil
- 1 pint (475ml) peanut oil
- 2 ounces (60ml) of toasted sesame oil
Store in a tightly sealed container. If the emulsion breaks, simply shake or whisk together just before serving. Use any good quality salad oils that you have on hand.
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 to be listed there and in this newsletter for FREE!
http://www.ChristianChefs.org/employment.html
Name = Fellowship Afloat Charitable Trust
Location = Tollesbury, Essex, (UK)
Position = Head Cook
Name = Catalina Island Camps
Location = Two Harbors (Catalina Island), California (USA)
Positions = Head Cook and Second Cook
Name = Beulah Beach Camp & Retreat Center
Location = Vermilion, Ohio (USA)
Position = Food Service Manager
Please note: Listed here are two contests for PROFESSIONALS ONLY in the culinary industry. There are many more contests available for nonprofessionals 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
MAPLE LEAF FARMS RECIPE CONTEST
Duckling producer Maple Leaf Farms is launching its eighth annual duckling recipe contest. Recipes for entrees in which duckling is the key ingredient can be submitted in separate categories for chefs and culinary students. The evaluation will be based on flavor, method and ease of preparation, presentation and its relationship to current trends.
DEADLINE: Jan. 31
PRIZES: Chef Grand Prize: $6,000; Chef 1st Runner Up: $3,000; Chef 2nd Runner Up: $2,000; Remaining Chef Finalists: $1,000; Student Grand Prize: $1,500 scholarship plus $1,500 to the scholarship fund of the winner's school; Student 1st Runner Up: $750 scholarship; Remaining Student Finalists: $250 scholarship; Editors' Choice Award: $500.
WEB SITE: http://www.mapleleaffarms.com/news/contestrules.asp
MORE INFO: Go to website.
Maple Leaf Farms Recipe Contest
C/O BOXFIRE
400 Victoria Centre
22 East Washington St.
Indianapolis, Ind. 46204-3529
"PLEASE CUSTOMERS WITH PEANUTS" RECIPE CONTEST
Submit a recipe featuring at least 1/3 cup peanuts and or peanut butter as an appetizer, bar snack, main dish, salad or side dish. Open to chefs, educators and culinary students only. Sponsored by the Peanut Advisory Board.
DEADLINE: March 2
PRIZES: Grand Prize: $2,500; Best of Category: $1,000.
WEB SITE: http://www.chefnet.com/WCR/recipecontest.html
MORE INFO: For more info and an entry form, send e-mail to pabnuts@mindspring.com; fax to (770) 998-5962; or mail to PAB, 1025 Sugar Pike Way, Canton, Ga. 30115. Include your name, address, phone/fax number, e-mail.
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!
Reduce Calories and Still Have Butter Flavor
This is a great idea when you need butter to cook.
Use 1/2 clarified butter and 1/2 olive oil (not extra virgin), then add 1 teaspoon of garlic and mix well. This is great for sauteeing or marinating. However, eliminate the garlic when baking.
Submitted by Chef Gaston
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
Art Culinaire Magazine
This is the website for the Art Culinaire magazine. This is one of my favorite magazines, and is often recognized as the best culinary magazine available. It's a hardcover magazine with some of the best recipes and pictures I've ever seen. Some samples of recipes, as well as a few other resources, can be found in their website. Please note that most of these recipes are geared towards fine-dining kitchens.
Submitted by Ira Krizo
CCI-Australia
CCF has a great number of members in Australia, mostly within Christian camps there. Please keep them in prayer, as one camp has been destroyed from bush fires with many injured, and approximately 5 million dollars worth of damage to the facility. A number of camping staff in various other camps are fire fighters also, and are exhausted and in great need of prayer for strength and safety.
Ira Krizo
This quote taken from the "Prayer Requests" section of CCF's message boards:
http://www.ChristianChefs.org/forums.html
I have some knuckle roasts of venison, and a dehydrater. I want to make dry beef (dry venison), but can not find a 'recipe' for doing so. Any help?
Gavin
This quote taken from the "Recipes" 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.
Nobody ever outgrows Scripture; the Book widens and deepens with our years.
Charles Haddon Spurgeon
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
Big Bang Theory
God created the heavens and the earth and *** BANG! *** there they were.
Submitted by Gene Sikora
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
Or if you don't have web access, e-mail us at the below address asking to subscribe.
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, or to change your e-mail address, do the same, with "Change E-mail" in the subject column.
God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
CCF@ChristianChefs.org
http://www.ChristianChefs.org
Phone: (909) 338-0876
Fax: (508) 462-1068
Christian Chefs Fellowship
PO box 608
Crestline, CA 92325
USA