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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 - "God's Righteousness"
CCF Trivia
Recipe - Butternut Squash Soup
Recent Job Listings - 7 New
Dessert
Recipe Contests (For Professionals Only)
Hints and Tips
Featured Website - daily-blessings.com
A Little Something Extra
A Merry Heart
Toothpick
We had some great answers to last month's "Who is the shortest person in the Bible?" CCF Trivia question, so check those comedic answers out and attempt to be among the first 10 to find the answer to this month's question.
Aside from that, one additional thing new this month is that the first person in 6 months has successfully completed the Brain Food puzzle in the Games section of our website. Think you can be the second? Try that, our Christian/Culinary trivial Hangman, or our Concentration game here:
http://www.ChristianChefs.org/games.html
God bless, and have a great month in Christ!
Your Brother in Christ,
Ira Krizo, Director
CCF@ChristianChefs.org
God's Righteousness
So now faith (through the Gospel of Jesus and the in-working of the Holy Spirit, John 3:5) is how one obtains the justification that God offers, rather than through works of the law alone, for "in it (the gospel of Christ) the righteousness of God is revealed from faith to faith." (Romans 1:17) And it's only by knowing the gospel of Christ, too -- otherwise it would be us trying to make our own definition of righteousness, defining according to our wants and desires what's right and what's not as the world so often does today. Ideas about homosexuality, abortion, premarital and extramarital sex, lying, stealing, (as well as many other clearly defined sins) are all becoming acceptable to the world, as they think much of what's obviously not right are actually just and right to do. There's no way peoples' personal opinions of what's right can be accounted as righteousness, as the only way to heaven is through the God who is the provider of righteousness, and that's talked about in Romans 10:3-4, "For they being ignorant of God's righteousness, and seeking to establish their own righteousness, have not submitted to the righteousness of God. For Christ is the end of the law for righteousness to everyone who believes."
Just think of the definition of righteousness in today's kitchens. I've seen places where it's perceived that there's absolutely nothing wrong with the chef yelling, screaming, and throwing things at his crew, as well as places where it's okay to get drunk and high during break. But in most kitchens, there's still this thing they call "professionalism," where it's definitely not right if a person is wearing colored socks with their black and white chef's uniform. And God have mercy on that person if he's caught by the chef chewing gum or caught with his hands in his pockets. God has allowed me to see numerous extremes like that in this industry, but just consider what you see in any secular kitchen compared with what God would consider right or not in that same kitchen.
But still, as God is the one who defined what righteousness is in the first place, because of the fall, He's the only one who can abide by it too, as "There is none righteous, no, not one." (Romans 3:10) Therefore, as it's impossible to make up for our own sins, there's only one way remaining for those sins to be paid for, which is through the blood of Jesus. The perfect righteousness of God is the only way to make up for the utter unrighteousness of man. So through the blood of Jesus being sacrificed for our sins, trusting in Him as our Savior is the only way to achieve that righteousness of God, entering into everlasting life with Him! For, as Paul states in 2 Corinthians 5:21, "He made Him who knew no sin to be sin for us, that we might become the righteousness of God in Him."
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:
What is the market name for rapeseed oil? This bland-tasting oil is extremely popular, as it is fairly inexpensive, it's been discovered to be lower in saturated fat than any other oil, and it contains more cholesterol-balancing monounsaturated fat than any other oil except olive oil. It also has the distinction of containing Omega-3 fatty acids, the "wonder" polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but to contribute to brain growth and development as well.
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:
Who is the shortest person in the bible?
The first five people to answer this question correctly:
1. Mark Rea - Culinary Arts Instructor
The Shortest man in the Bible is the prophet Habakkuk, because he
could "Stand upon his watch" Habakkuk 2:1
2. S. Fisher - Fontana, California
Nehemiah....(knee-high miah)
3. Carol Pinson - Cook, Leslie Cafe - Leslie, Arkansas
Zaccheus, because he had to climb up into a tree to see Jesus!
4. David Eckels - Glendora, California
Bildad the Shuhite, Nehemiah (knee high a miah), or maybe any of those who slept on their watches.
5. Anne-Marie Hofman - Food Specifications Chef - Sydney
Bildah the Shuhite was the shortest man in the Bible.
|
Roasted Butternut Squash Soup by Ira Krizo Serves: 4 |
 Photo taken by Katie Silvari |
Procedure:
1. Peel, remove the seeds, and dice the squash to 1/2 inch (1cm) cubes.
2. Toss cubed squash with olive oil, onions, garlic, and dried Italian Herbs. Place a thin layer on a cookie sheet tray.
3. Roast at 450'F (230'C) until golden brown (cooked thoroughly when tasted).
4. Using a blender or food processor, puree the squash, adding chicken stock until desired consistency (being careful not to make it too watery).
5. Add pureed squash to sauce pan, add salt and pepper to taste, bring to boil, add cream, bring to boil, remove immediately from heat and serve hot (can also be served as a chilled soup on a hot summer day).
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 = Spear-o-Wigwam Ranch
Location = Sheridan, Wyoming
Positions = Head Cook-Chef and Breakfast Cook-Baker
Name = Independence Country Club
Location = Independence, Kansas (USA)
Position = Chef
Name = Bingle Camp
Location = Salcha, Alaska (USA)
Positions = Cook and Assistant Cook
Name = Abernethy Trust Nethybridge
Location = Highlands, Scotland (UK)
Position = Food Service Supervisor
Name = Camp Qwanoes
Location = Crofton, British Columbia (Canada)
Positions = Assistant Head Cook and Kitchen Helper
Name = Abernethy Trust Ardeonaig
Location = Loch Tay, Perthshire, Scotland (UK)
Positions = Food Services Team Leader and Food Services Team Members
Name = Quaker Ridge Camp and Conference Center
Location = Woodland Park, Colorado (USA)
Position = Chef's Assistant
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
"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.
SUNKIST SIGNATURES RECIPE CONTEST
Professional chefs and culinary students (including Canadian residents) are asked to submit an original entre dish that features Sunkist fresh citrus in a "starring" role. Sunkist must be an integral part of the recipe. A minimum of the fruit of one whole piece of citrus must be used in the recipe makeup. Eligible Sunkist fruit include: Navel Oranges, Lemons, Grapefruit, Moro Oranges (Blood Oranges), Honey Mandarin, Oranges, Minneola Tangelos, Tangerines, or any of the above as Fresh Squeezed Juice. All recipes must be written to yield 12 servings.
DEADLINE: March 31
PRIZES: Professional Grand Prize: $2000 cash and a 3-day/2-night trip to NRA show in Chicago in May, 2002, plus $250 spending money (ARV. $5,000); Professional Semi-Finalist (1): a 3-day/2-night trip to NRA show in Chicago in May, 2002, plus $250 spending money (ARV. $2,000); Student Grand Prize: $2,000 cash, plus 3-day/2-night trip to NRA show in Chicago in May, 2002, including $250 spending money (ARV. $4,000).
WEB SITE: http://www.sunkistfs.com/contestindex.html
MORE INFO AND COMPLETE RULES: See above website.
Mail to:
Sunkist Signature Recipe Contest
Sunkist Growers, Inc.
P.O. Box 7888, MS #236
Van Nuys, Calif. 91409-7888
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!
What do I do when my lamb chops start to curl? What do I do when the edges of my apple pie are browning too fast? What do you do? Take a look through this alphabetized selection of hints and tips on how to get the most out of all of the food in your kitchen:
http://www.ichef.com/tips/repair/repair.html
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 in our newsletter.
http://www.ChristianChefs.org/forums.html
daily-blessings.com
If you go to this site and sign up, you will receive a daily e-mail in which there is a link to a page with Christian poetry or perhaps an uplifting story. Each page is on the daily-blessings.com site. At the bottom of each page sent, there is an opportunity for you to send what you've just read to a friend or buddy if you would like to. If you would like to receive a short e-mail each day with a Christian thought, this might be what you're looking for.
http://www.daily-blessings.com
Submitted by Carol Pinson
"Your internship suggestions?"
Where would you recommend a 20 year old go to complete his second internship for a culinary school to obtain a vast variety of experiences that includes hotel/motel management as well as culinary experiences?
This quote taken from the "General Discussion" 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.
Of all created comforts, God is the lender; you are the borrower, not the owner.
Samuel Rutherford
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
"People are like tea bags -- you have to put them in hot water before you know how strong they are."
Submitted by Carol Pinson
Note: To view our archived newsletters, go HERE
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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