Christian Chefs Newsletter
October, 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 - "Discouragement"
           CCF Trivia
           Recipe - Seafood Filé Gumbo
           Recent Job Listings - 4 New
      Dessert (Part 2)
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - www.freebibleemail.com
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

A P P E T I Z E R

We apologize for the delay with the Memberlist due to my personal trip overseas and preparations for the Cooks Advance retreat. It is still in its final phases before we release the Memberlist. For more information on what this is, please see the introduction of last month's newsletter:
http://www.ChristianChefs.org/newsletters/2002/09.html

God Bless,
Ira Krizo, Director
CCF@ChristianChefs.org

M A I N    C O U R S E

• My food's never going to be any good.
• What am I doing here?
• This isn't really a ministry - I want to be involved with a real ministry.
• Why can't I ever get a better position than where I am?

You may even be thinking right now "If God doesn't confirm to me soon that this is what's for me, I'm out of here!"

Well, it seems like everybody has been in that position one time or another -- at least I know I have.

So what do you do when you get to this point?

• Run away?
• Just stick with what's going on even if it kills you?
• Push it deep inside yourself pretending to forget about it?
• Or what?

You probably could've guessed my answer -- which is to give it up to God. Easily said, but how in the world does a person actually do that? And isn't that something pastors say to avoid the problem rather than working on the root of it?

Actually, that is the root of it, and although it's not easy, it is something we can all do. Many Christians preach Christianity as something to do to make life easy, but nowhere in the Bible does it tell us that Christianity is easy. The non-Christian life is the easy one -- you do whatever you want and don't worry about it. The Christian life, on the other hand, requires a great deal of responsibility and God promises us that our entire lives will be full of trials and tribulations.

Just look at Paul's life. In Acts chapter 8, Paul was persecuting the Christian church, killing many disciples, but God called him one day, convicted him, blinded him, and the rest of his life was spent going through many trials, including:

"labors more abundant, in stripes above measure, in prisons more frequently, in deaths often. From the Jews five times I received forty stripes minus one. Three times I was beaten with rods; once I was stoned; three times I was shipwrecked; a night and a day I have been in the deep; in journeys often, in perils of waters, in perils of robbers, in perils of my own countrymen, in perils of the Gentiles, in perils in the city, in perils in the wilderness, in perils in the sea, in perils among false brethren; in weariness and toil, in sleeplessness often, in hunger and thirst, in fastings often, in cold and nakedness-- besides the other things, what comes upon me daily"
2 Cor. 11:23-28 (NKJV)

Paul is considered to be one of the strongest Christians there has ever been, and yet, after God saved him, did his life get easier? Then how is it that most Christians think that if life isn't super easy that they must be doing something wrong?

OK, so how does this relate to a person's discouragement? Because we should rather see God's truth to encourage us through difficult situations in life rather than letting the situations themselves discourage us. God has made it clear to us that He will help us out of any problems in our lives, which in all truth makes them not really problems in the first place. It makes them CHALLENGES.

The difference between a problem and a challenge is that a problem is like running into a wall, making you get discouraged because you ran into it and there's no door to easily get through it. And in that situation the only thing that can really be done is to keep running into it or turn around and run away from it. Either way the problem is still there.

A challenge, on the other hand, includes the same situation, but makes you look at it in a completely different way. When you think of a person trying to challenge you at something, for example at a race, you think of ways you can overcome the other racers and reach the goal. You don't think about how hard the course is, or how big the wall I was telling you about is as something to run into, but something to work your hardest at to overcome so that you can reach the goal. And with Jesus being our goal, and Jesus also by our side, there is no challenge too big for you to overcome by His strength while working to reach the goal.

And remember, how quickly you get promoted, get the raise, or even if you keep your job really isn't the most important thing in life. The important thing is that you are and always will be a Christian. You may not always be in this industry and you may even get hit by a bus and killed tomorrow, and at that point being a cook really isn't what's important. And after your life is over on this world, how would you prefer people to remember you -- as being a Christian or being a good cook? It's your choice.

I'm sure most of us have been in this situation... You're working along in the kitchen and a couple of your staff call in sick. You then find out that either you forgot to order a couple of ingredients or the purveyor ran out of something you really need. Then to top it off you're informed that you either have a lot more customers than planned or the party you're serving needs to eat their next meal 45 minutes earlier than you had thought. What do you do? Do you get discouraged and throw your apron on the floor and quit? No! You say a quick prayer while starting to change the menu to fit the needs of the group and you get to work to overcome the challenge set in front of you. God knew everything that was going to happen that day, and He knew how it would be resolved, too. The only question in the situation is your reaction, and that's up to you...

You may be thinking at this point that "if only that was my problem -- you don't know what I'm going through". Well, you're right, I don't. BUT I do know the One who does, and I know without a doubt that He can and will help you overcome the challenges set in front of you if only you will let Him.

God bless, and I pray you continuously strive towards the goal set in front of you.

Your Brother in Christ,
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 fish-shaped god of the Philistines was disgraced when his statue was broken by the presence of the Ark of the Covenant?

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 - see examples below) 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:
In cooking, what cut of meat does a "Steamship" refer to?

Correct Answers/Additional information submitted on the subject:

The Round. We would rub Kosher salt, pepper, rosemary, and garlic on our meat and cook it for about 12 hours in a slow cooker. We would then carve the Barron at brunch or other functions. The Barron (round) consists of the eye of round, the bottom round and the top round and the knuckle if my memory is not failing me. It has been a long time.
-Shara Lunn CC

Often referred to as a "Steamship Round," the #166B is fabricated from the #158 Beef Round, Primal. The tougher shank and heel portions are removed from the back of the round, leaving a portion of the shank bone exposed.
-Charmie Fisher

Seafood Filé Gumbo Author: Chef Paul Prudhomme Publication: Chef Paul Prudhomme's Louisiana Kitchen Serves: 4

You can substitute pieces of fish for any or all of the seafood in this recipe. Be sure to use margarine instead of butter, because margarine is oilier and seems to conduct more heat. The extra heat, plus the additional oil, develops the gumbo filé to a more desirable taste, texture and color. Upon reaching a temperature above 140' (60'C), however, the oil separates out and rises to the surface. Some people prefer to skim the oil off before serving.

If the gumbo is made in advance, do not add the seafood. When ready to serve, bring the gumbo to a rapid boil, lower the heat to a simmer, and add the seafood. Immediately cover the pot, turn off the heat, and let the pot stand covered 6 to 10 minutes.

Ingredients:
1 lb (450g) medium shrimp with heads and shells (see note)
5 cups (1.2l) basic seafood stock (in book)
Seasoning mix (see below)
3/4 cup (175ml) margarine (not butter)
2 cups (475ml) chopped onions
2 cups (475ml) chopped celery
2 cups (475ml) chopped green bell peppers
3 tbsp (45ml) gumbo filé (filé powder)
1 tbsp (15ml) Tabasco sauce
1 tsp (5ml) minced garlic
1 1/4 cups (300ml) canned tomato sauce
1 1/2 cups (350ml), packed, crabmeat (picked over), about 1/2 lb (225g)
1 dozen shucked oysters, about 1/2 lb (225g)
1 1/3 cups (315ml) hot basic cooked rice (in book)

Seasoning Mix:
1 1/2 tsp (7ml) ground red pepper (preferably cayenne)
1 1/2 tsp (7ml) sweet paprika
1 tsp (5ml) salt
1/2 tsp (2.5ml) white pepper
1/2 tsp (2.5ml) black pepper
1/2 tsp (2.5ml) dried thyme leaves
1/2 tsp (2.5ml) dried oregano leaves
1 bay leaf, crumbled

Note: If shrimp with heads and shells are not available, use 1/2 lb (225g) shrimp without heads but with shells and substitute other seafood ingredients for the shrimp heads in making the seafood stock.

Procedure:
Peel the shrimp, rinse and drain well, and use the heads and shells to make the seafood stock; refrigerate shrimp until ready to use.

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart (4-liter) heavy soup pot, melt the margarine over medium heat. Add the onions, celery and bell peppers. Turn heat to high and stir in the gumbo filé, Tabasco, garlic and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the gumbo filé's ability to thicken.) Add the stock and bring gumbo to a boil; reduce heat and simmer 45-60 minutes, stirring occasionally. Add the shrimp, crabmeat and oysters (if desired); cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately.

For a main course, place about 1/3 cup (80ml) of rice in each bowl and top with about 1 cup (240ml) gumbo. For an appetizer, serve about half that amount.

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 = Lebanon Valley College
Location = Annville, Pennsylvania (USA)
Positions = Cook, Marketplace Cook, Deli Person, Dishwash

Name = Restaurant Spaghettissimo
Location = Santo Domingo (Dominican Republic)
Positions = Chef or Sous Chef

Name = YMCA Camp Fox
Location = Catalina Island, California (USA)
Positions = Kitchen Superviser and Kitchen Associate

Name = Min-Y-Don Christian Adventure Centre
Location = Wales (UK)
Positions = Chef and Catering Assistant

D E S S E R T

Please note: Listed here are 2 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

PROSCIUTTO DI PARMA "WINNERS CIRCLE" RECIPE CONTEST
The Italian Trade Commission and the Consorzio del Prosciutto di Parma announce the Winners Circle recipe contest open to chefs, sous chefs and line cooks. Recipes can be for any menu component: appetizer, salad, soup, pasta or entrée and from any cuisine.
DEADLINE: Oct. 15
PRIZES: First Prize: $3,000; Second Prize: $2,000; Third Prize: $1,000.
WEB SITE: http://www.italianmade.com/news/home.cfm
MORE INFO AND COMPLETE RULES: See above website.
NOTIFICATION: Winners will be notified no later than Friday, Nov. 15, 2002, by telephone.
MAIL TO:
"Prosciutto di Parma Contest"
c/o Lewis & Neale Inc.
49 East 21 St.
New York, N.Y. 10010

KIKKOMAN MASTERS SOY SAUCE RECIPE CONTEST
Chefs and foodservice operators to use versatile, naturally brewed Kikkoman Soy Sauce or Lite Soy Sauce in innovative, surprising, exciting, saleable menu concepts in the categories of All-American, Small World and Secret Ingredient.
DEADLINE: Oct. 31
PRIZES: Grand Prize: Wolf R484F Gas Range plus a Sub-Zero 632/S Refrigerator/Freezer; Category Winners(3): J.A. Henckels Four Star 9-Piece Knife Block Set; All entrants receive a Kikkoman Cooler Bag.
WEB SITE: http://www.kikkoman-usa.com/_pages/foodservice
MORE INFO AND COMPLETE RULES: See above website.
NOTIFICATION: Winners will be selected on or around Nov. 30, 2002.
WINNERS LIST: Send an SASE between Dec. 1-15 to Winners List "2002 Kikkoman Masters Soy Sauce Recipe Contest," P.O. Box 22717, Long Beach, Calif. 90802.
MAIL TO:
"2002 Kikkoman Masters Soy Sauce Recipe Contest"
Kikkoman International Inc.
1050 Battery St.
San Francisco, Calif. 94111

Slip your hand inside a waxed sandwich bag and you have a perfect mitt for greasing your baking pans and casserole dishes.

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

All Christians know that perhaps the most important thing we need to do to maintain our relationship with God is to read and study His Word daily. And yet it seems that most of us constantly struggle with making time to do that. Well, here's some help! This site offers to send you FREE OF CHARGE a daily e-mail with 4 or 5 chapters from the Bible. If you read these e-mails every day, you will have read the whole Bible in a year! You can choose from the New International Version (NIV) or King James Version (KJV). The e-mails are printed in nice, large fonts, making it pleasant and more convenient than ever to read God's Word.

Submitted by Carol Pinson

"Am currently studying a 3 months course on basic cooking techniques and principles. Am seriously contemplating a career in culinary arts. I currently work as a buyer for a construction company. I know of an opening for kitchen crew in an industrial kitchen for a large corporate cafeteria. I was wondering if this is the right way to go or is it better to start in a restaurant or hotel. Also am contemplating to join the kitchen of a cruise liner. After all this, in about 2 years, if God permits, I plan to study culinary arts formally. Eventually I would like to join a ministry in the kitchen. Please enlighten me. God bless."

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.

What's true of biology is also true of faith: If it isn't growing, it's probably dead.
Unknown

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

A friend of mine was baking cookies with her grandson, Aaron, eight. When she pulled the cookies out of the oven, Aaron looked them over and said, "They're not done yet, Grandma." His grandma assured him they were, but he replied, "Well okay, but they don't look like Mommy's -- hers are always black."
Faith P. - Michigan

Submitted by Carol Pinson

T O O T H P I C K

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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