Christian Chefs Newsletter
April, 2002

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

MENU du JOUR:
      Appetizer (Part 1)
      Main Course
           Christianity in the Kitchen - "Christian Ethics"
           CCF Trivia
           Recipe - Paella
           Recent Job Listings - 5 New
      Dessert (Part 2)
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - gourmetfood4u.com
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

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

Ephesians 6:5-8 (NKJV)
"Bondservants, be obedient to your masters according to the flesh, with fear and trembling, in sincerity of heart, as to Christ; not with eyeservice, as men-pleasers, but as bondservants of Christ, doing the will of God from the heart, with goodwill doing service as to the Lord, and not to men, knowing that whatever good anyone does, he will receive the same from the Lord, whether he is slave or free."

Christian ethics in the kitchen, not the easiest nor one of the clearest subjects in today's evangelical confusion. This confusion is so pervasive that Christian conduct is often confused with personal evangelism and the Gospel itself.

I was often told as a child that I was to share the Gospel more with my actions than my words; that my life was to portray Christ. Later, though, as I grew older and worked at various businesses, both Christian and non-Christian, I came to find those instructions neither entirely effective nor theologically accurate.

Now, by way of that, I am not saying that our lives are not integral to the preaching of the Gospel, but rather that in seeking, out of zeal and sincerity, the dissemination* of the Gospel, our ethical obligations in the workplace become obscured and our conduct suffers accordingly.

In Ephesians, Paul exhorts those bound in service to work as unto Christ when fulfilling our obligations to our earthly masters. And to do so out of sincerity, not out of fraudulent goodwill. This precludes unhealthy, dishonest ambition or "playing the game" as some of us were taught to do in order to succeed. This is not to say that Christians should not pursue professional success or have an ambitious perspective. But rather, that it must be done in humility and honesty, that the success might be founded upon truth rather than fiction.

Furthermore, our obedience unto Christ in the workplace is most appropriately displayed by our performance, by outperforming others for that matter; by arguing less and submitting more. Thus, how we live comes into focus and clearer relationship with the presentation of the Gospel. So as our actions are seen, avenues of sincere evangelism arise because our conduct becomes a witness and testimony unto the Gospel rather than an argument or polemic against it.

I leave you with this passage, which is, I believe, very indicative of the type of environments which we as Christians encounter in kitchens today.

1 Peter 2:20 (NAS)
"For what credit is there if, when you sin and are harshly treated, you endure it with patience? But if you do what is right and suffer for it you patiently endure it, this finds favor with God."

by Adam Bennett

*Dissemination = The spreading of, or preaching of the gospel

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 name of the salad dressing which includes mayonnaise, pimiento, chili sauce (or ketchup), chives, and various herbs? Also, what country did this salad dressing originate in?

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 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.

Answer:
Amchoor

Additional information found/submitted on the subject:
Amchoor is also called simply "mango powder," and can also be called aamchur, amchor, and amchur.

The first five people to answer this question correctly:
1. Lucinda, Allentown, PA
2. Anne-Marie Hofman (Chef - Food Specifications Sydney, Australia)
3. Steve Meres-Bangor, ME
4. C.S., Chef, Asheville, NC
5.

Paella Author: Culinary Institute of America Yield: 10 Servings

Ingredients:
24 ounces (680g) Pork, lean, diced
2 pounds (900g) Chicken legs, cut into thighs and drumsticks
5 fluid ounces (150ml) Olive oil
3 each Garlic cloves, chopped
8 ounces (225g) Onions, small dice
8 ounces (225g) Red peppers, small dice
8 ounces (225g) Green peppers, small dice
1.5 pounds (680g) Rice, short grain
1 teaspoon (5ml) Saffron, crushed
.5 teaspoon (2.5ml) Salt
3 cups (720ml) Chicken stock, hot
20 each Clams, fresh, cleaned
20 each Mussels, fresh, cleaned
20 each Shrimp, peeled and deveined
8 ounces (225g) Chorizo, cooked and sliced
8 ounces (225g) Tomato Concasse, small dice
4 ounces (115g) Carrots, small dice
4 ounces (115g) Peas (garden)
6 ounces (170g) Nicoise olives, pitted
6 ounces (170g) Green olives, pitted
4 ounces (115g) Scallions, sliced
4 each Lemons

Procedure:
1. Brown the chicken and pork in the olive oil. Remove and reserve.
2. Saute the garlic, onions, and peppers in the reserved oil.
3. Add the rice, saffron and salt. Stir until the rice is coated with oil.
4. Add the stock and bring the mixture to a boil. Cover the pan and place it in a 400' (205'C) oven; cook the rice mixture for 8 minutes.
5. Place the clams and mussels on top of the rice. Check the rice periodically and add more stock or water if necessary. Replace the cover and return the pan to the oven for 5 minutes.
6. Add the shrimp, chorizo, Tomato Concasse, carrots, and peas. Return the pan to the oven and cook the paella until the shrimp is cooked through and all ingredients are very hot.
7. Garnish the paella with the olives and scallions. Drizzle with the juice of 2 lemons. Cover the paella pan and allow the paella to rest for 10 minutes. Wedge the remaining lemons and serve with the paella.

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 = Camp Redcloud
Location = Lake City, Colorado (USA)
Positions = Assistant Cook and Food Service Coordinator

Name = Camp Hebron, Inc.
Location = Halifax, Pennsylvania (USA)
Positions = Food Service Director and Head Cook

Name = Camp Timberline
Location = Estes Park, Colorado (USA)
Position = Food Service Director

Name = Torrey's
Location = Stanley, Idaho (USA)
Position = Chef

Name = Rapture Marine Expeditions
Location = Long Beach, California (USA)
Position = Chef

Please note: Listed here is one contest 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

2002 TABASCO "HOTTEST CHEF" RECIPE CONTEST
Tabasco is challenging professional chefs and culinary students to give American favorite comfort foods a Tabasco twist.
DEADLINE: May 20
PRIZES: Grand Prize (Professional): $10,000, a Tabasco neon sign and a personalized gallon jug of Tabasco Pepper Sauce signed by Paul C. P. McIlhenny; Grand Prize (Student): $2,500, a personalized gallon jug of Tabasco Pepper Sauce signed by Paul C. P. McIlhenny.
WEB SITE: http://foodservice.tabasco.com/fs_recipe_contest.cfm
MORE INFO: The contest is open to residents of the United States and Canada. Enter up to three recipes, but each entry must be mailed separately, and only one prize will be awarded per person. Read the contest rules and request an entry form to be sent to you via regular mail. Tabasco will send you everything you need to complete your entry. You may also call 1-888-HOT-DASH for more information.
NOTIFICATION: Winners will be notified by mail on or before June 10, 2002.

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 have used this quick-tip often. When my roast is done, I remove it and add water to the pan and boil it for a half hour or so. Now I turn the fire off and quickly drop a bowl of ICE CUBES into the pan of stock. Fat instantly adheres to the ice and all you need do is scoop out the grease-covered ice. Now season to taste and you have perfect au jus.

Submitted by Diane Boone

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

Need Beluga caviar for your next party? Does your expectant wife get cravings for Norwegian salmon? This site sells gourmet foods - from cheeses and seafood to foie gras and top quality meats.

"So, I'm reading a recent NY Times restaurant review of 2West when I see that they serve roasted sweetbreads. Hum, I have never roasted sweetbreads that I can remember. Admittedly, I haven't worked with sweetbreads in 9 years. I used to make a veal strudel with sweetbreads in it. But, roasting sweetbreads--I'm not sure how to do that. Have any of you cooked sweetbreads in this way?"

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.

Lord, take me where You want me to go; Let me meet who You want me to meet; Tell me what You want me to say, and Keep me out of Your way.
Mychal Judge

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

"I am not a vegetarian because I love animals, I am a vegetarian because I hate plants."
A. Whitney Brown

Submitted by Carol Pinson

Note: To view our archived newsletters, go HERE

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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