Christian Chefs Newsletter
March, 2002

Subscription/Unsubscription/Address Change/Contact Information can be found near the base of Part 2 of this newsletter.

MENU du JOUR:
      Appetizer
      Main Course
           Christianity in the Kitchen - "Availability, Not Ability"
           CCF Trivia
           Recipe - Cherry Chocolate Heart
           Recent Job Listings - 6 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - America's Test Kitchen
           A Little Something Extra
           A Merry Heart
      Toothpick

Recently, God has been allowing our ministry a lot of international notice. Just over a week ago, on March 6 (you may have heard it), I was blessed to be personally interviewed from the main radio show of The Billy Graham Evangelistic Ministry, Decision Today (http://www.decisiontoday.com). It's exciting to see God carrying out His work through CCF, and I look forward to His continuing to do so! You can listen to this interview in Real Audio format through a link at the base of the following webpage of our website:
http://www.christianchefs.org/about.html

We've had good reviews from many people saying they like the new format of the newsletter that was started last month, so I pray you're enjoying it as well. The only challenges some people had with it were that the newsletter gets all jumbled up when forwarded. To fix that, if you send people the link to the online version of the newsletter rather than forwarding them the newsletter, that both fixes the problem and also allows them to more easily subscribe to it and browse through the rest of our website if they choose to do so. The link that you can send to them can be found at the very top of each month's newsletter.

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

Not long after I really started to get into God's Word for the very first time, God called me to go to culinary school. This was not long after I had stopped studying to be a commercial airline pilot, and I knew very little about scripture. One thing I did soon come to realize was that it was following God's direction for me to attend culinary school. There was no use waiting any longer about something God had clearly shown me, so I spent a short time researching the different schools, and off to New York I went. I still wasn't very knowledgeable about scripture, but was excited to learn more and also was excited to find out what God desired to do through me by bringing me into this industry. Well, it wasn't long until God called me to lead the Christian club on campus. The leader was graduating and no one else wanted to become the leader. Sensing God's leading, I volunteered. I had absolutely no clue how God could do it through someone as unknowledgeable about His Word as myself, but by His grace, I submitted to His direction and He gave me all the strength to lead the group for most of that year, and much of my second year of school as well. God ended up teaching me more than I could ever have imagined during that time, and I was so excited about the campus fellowship at the CIA (Culinary Institute of America) that I began to think how awesome it would be to work with a worldwide ministry to cooks and chefs.

Little did I know that there was none in existence. I researched online, through friends, through other ministries, and more, but couldn't find a ministry like that anywhere. I felt that I would be completely unable to start something like that, as I was a broke college student in a great deal of debt from culinary school and aeronautical school, and had only a little culinary knowledge, didn't know anything about websites, newsletters, leadership, or ministry in general. Still, even though all those thoughts were rolling through my mind of how I wasn't able to do such a great task, I was continuing to keep myself available to whatever God would have me to do, knowing that I couldn't do it, but if He wanted to, He could.

It stayed in the idea stage for a few months, but a worldwide ministry to cooks and chefs was on my mind often. It wasn't long before God allowed me to buy a computer. From there, I found that free webspace was available and found out how easy it was to write HTML code to build a website. I later started learning how to put out an e-mail newsletter, and that was it. Through staying available to God's will for my life, God started CCF. Now, 3 years later, God continues to grow me personally, grow the number of people this ministry reaches out to, and grow the ministry in general, both spiritually and physically. He's given me that culinary knowledge through school and through some awesome restaurants He's allowed me to work in throughout the US, France, and Australia, helping me to better understand cooks from all backgrounds. God has also allowed me to take some Bible college classes, and has allowed me time for personal study enabling me to better minister to them spiritually as well. He's brought CCF from our first newsletter (http://www.christianchefs.org/newsletters/1998/09.html) to the current newsletter, and from the original 2 members to the current almost 650 (and growing daily). He's ministering to cooks and chefs through CCF in more ways than I could've ever imagined before, including the new Christian Culinary Apprenticeship, the culinary charts, the Message Boards, industry job listings, and many other many resources. All this by my own strength? I think not!

And, as always, the focus remains on staying available to His will for the ministry, which is kept that way with the few others like myself that God has led to carry out His work in this ministry of His. In staying available, I've found that there is no such thing as being too busy to serve God either. Just over a year ago God had called me to continue serving Him, giving me all the strength needed to take care of the newsletter, website, e-mails, and everything else that needed done while working one 55-75 hour/week job, one other 15 hour/week job, and continuing to have a good social life at the same time. Now that's God!

I'd just like to encourage you to keep yourself available to whatever God may have for you, both in the big things and in the small; whether He's called you to be a witness in the kitchen you work in or ministering to other Christian cooks and chefs around the world. And in all things remember, it's not about what ability you have or don't have, for just like Paul said in Philippians 4:13 (NKJV), "I can do all things through Christ who strengthens me." Notice that Paul doesn't state that Christ helps grow Paul's strength, but rather that Christ IS Paul's strength.

God bless,
Ira Krizo
ira@ChristianChefs.org

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 East Indian seasoning made by pulverizing sun-dried, unripe mango into a fine powder? This seasoning has a tart, acidic, fruity flavor that's used for many dishes, including meats, vegetables, and curried dishes. It is also used to tenderize poultry, meat, and fish.

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:

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.

Answer:
Canola Oil

Additional information found/submitted on the subject:
At one time this oil contained high levels of erucic acid, which has been found to cause fatty degeneration of the adrenal glands, heart, kidneys, and thyroids. In recent years new varieties of the seed have been developed that are much lower in erucic acid. This is North America's most commonly used oil. Also known as "lear" oil ("low erucic acid rapeseed" oil). Rape is a plant related to the cabbage that is widely cultivated for the oil contained in its seeds, although they also contain toxins that have to be removed. Canola oil cannot be heated to very high temperatures, but it keeps well and remains in a liquid state down to freezing point. The flower buds of rape may be eaten in the same way as broccoli.

The first five people to answer this question correctly:
1. Carol Pinson - Cook, Leslie Cafe - Arkansas
2. S. Fisher - Fontana, California
3. Allen Foote, Vegetarian Cooking Demonstrator and Lifestyle Coach
4. Steve Meres - Bangor, Maine
5. Chef Gaston, Owner of Hors d' oeuvres Plus - Bradenton, Florida

Cherry Chocolate Heart Author: Cherry Marketing Institute Cookbook: Fabulous Food Associations Prep Time: 30 Minutes Yield: 8-10 Servings

Ingredients:
2 refrigerated 9-inch (23mm) pie crusts, one 15-ounce (425g) package
About 2 teaspoons (20ml) all-purpose flour, for sprinkling
One 8-ounce (227g) package cream cheese, softened
1 cup (236ml) confectioners' sugar
1 teaspoon (5ml) almond extract
1/2 cup (118ml) heavy cream
2/3 cup (160ml) hot fudge topping
One 21-ounce (600g) can cherry pie filling

Procedure:
1. Preheat the oven to 450'F (233C).
2. Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Remove one crust from a pouch and unfold. Press to smooth the fold lines.
3. Sprinkle 1 teaspoon (5ml) of flour over the crust. Lay the crust, floured side down, on an ungreased baking sheet. Using a paper pattern as a guide, cut the crust into a heart shape. Prick the crust all over with a fork.
4. Bake for 9 to 11 minutes, or until lightly browned. Let cool.
5. Repeat with the remaining crust so that you have 2 heart-shaped crusts.
6. Combine the cream cheese, confectioners’ sugar and almond extract and beat in an electric mixer set on medium speed for 3 to 4 minutes, or until smooth. Add the heavy cream and beat until thick.
7. To assemble, place one heart-shaped pie crust on a serving plate and spread with 1/3 cup (80ml) hot fudge. Carefully spread half of the cream cheese mixture over the hot fudge. Spoon two-thirds of the cherry pie filling over cream cheese.
8. Spread second crust with remaining hot fudge and set on top of the cake, fudge side up. Carefully spread with the remaining cream cheese mixture and cherry pie filling, leaving about a 1-inch (2.5cm) border.
9. Refrigerate until ready to serve. Store any leftovers in the refrigerator.

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 = Southland Christian Church
Location = Lexington, Kentucky (USA)
Position = Chef

Name = Pembina Valley Bible Camp
Location = Darlingford, Manitoba (Canada)
Positions = Head Cook and Assistant Cook

Name = Teen Ranch Australia
Location = Cobbitty, New South Wales (Australia)
Position = Assistant Cook

Name = Tonic
Location = Pittsburgh, Pennsylvania (USA)
Positions = Chef and Short Order Cooks

Name = Heatree Activity Centre
Location = Manaton, Devon, England (UK)
Position = Assistant Cook/Chef

Name = International Bible Society
Location = Colorado Springs, Colorado (USA)
Position = Food Service Coordinator

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

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

BRUCE FOODS SECOND ANNUAL SWEET POTATO PANCAKE MIX RECIPE CONTEST
Submit an original recipe using Bruce's Potato Pancake Mix as an ingredient in any of four categories -- appetizer, entree, side dish or dessert.
DEADLINE: April 1
PRIZES: Grand Prize: $2,500; First Prize: $1,000
WEB SITE: http://www.brucefoods.com/Pancake2/index.html
MORE INFO: To request a form or receive additional information, call (888) 805-4231

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!

I found this quick-tip in my 1948 Edition of the Culinary Arts Institute Encyclopedic Cookbook. :>)
Diane Boone

Sprinkle a small amount of flour in a pan and place in heated oven.
When flour turns to a delicate brown in 5 minutes oven temperature is slow (250' to 325' F.)
When flour turns golden brown in 5 minutes oven temperature is moderate (325' to 400' F.)
When flour turns to deep brown in 5 minutes oven temperature is hot (400' to 450' F.)
When flour turns to deep dark brown in 3 minutes oven temperature is very hot (450' to 500' F.)

Need to convert temperatures:
http://www.ChristianChefs.org/charts

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

Ever wonder which knives are the best fit for your needs? What kind of potatoes make the best and lightest mashed potatoes? Find this, and a great many more Science Desk topics, Equipment Corner topics, Recipes, and more features you'd expect to find in an extremely good test kitchen. From the editors of Cook's Illustrated magazine.

http://www.americastestkitchen.com

I am currently in culinary school and I am really confused about where I want to work in this industry one day. Other than cooking, I am interested in weightlifting and nutrition. I would like to know if there is a place for a culinary graduate to work in these areas. I was thinking maybe some professional sports programs. Also some advice on a culinary/business profession where tremendous aren't required. Any advice will help.
Your brother in Christ,
Hayden Hall

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.

God has a plan for your life. But the road that follows His plan is often rocky and rough. Most of us require a large amount of honing before we become a shining reflection of Jesus. We have many, many rough spots that God must polish off before we can show Jesus to the world in the way He wants us to. And before we can accomplish what He has for us to do, we have to be educated; we have to learn through the school of hard knocks exactly how we are to handle the job He's given us.
Bonnie Ricks

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

"If white wine goes with fish, do white grapes go with sushi?"

Submitted by Carol Pinson

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) 696-3930
Fax: (508) 462-1068

Christian Chefs Fellowship
PO box 608
Crestline, CA 92325
USA