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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 - "God's Direction"
Culinary Learning - "Sauces"
CCF Trivia
Recipe - Pumpkin Cheesecake Muffins
Recent Job Listings - 6 New
Dessert
Recipe Contests (For Professionals Only)
Hints and Tips
Featured Website - eat.epicurious.com
Chef to Chef
A Little Something Extra
A Merry Heart
Toothpick
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A P P E T I Z E R | |
Also, as you may have noticed on the "Menu" of this month's newsletter, we have had the opportunity to restart the Culinary Learning section of the newsletter. Sometimes this will be a written tutorial, and sometimes (this month for example) we will have a link to an online video class. This month is a class on Sauces by Lance Roll that he gave at the Cooks Advance conference we recently took part in.
Your Brother in Christ,
Ira Krizo, Director
CCF@ChristianChefs.org
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M A I N C O U R S E | |
God's Direction
"Now this is the confidence that we have in Him, that if we ask anything according to His will, He hears us. And if we know that He hears us, whatever we ask, we know that we have the petitions that we have asked of Him."
1 John 5:14-16 (NKJV)
Isn't it interesting how often we Christians pray to God asking Him to guide us when He's already promised to lead us throughout eternity? It seems that whenever I start falling into that trap, God answers in a way that I don't like hearing, as He reminds me that He has been leading me -- I'm just the one with the hard heart not listening to Him, hoping He'll give the direction I want rather than the direction He has for me.
Just like one worship song states, we should be praying more along the lines of "Open the eyes of my heart, Lord" rather than the common "Give me some direction, Lord" prayer. Notice the enormous difference? God is always leading and guiding us, and although it's usually the most difficult direction to follow, usually His direction wants you to stay exactly where you are. God loves us all so much that He has constantly given His children direction and always will. We so often ignore that and start insulting God by begging Him to give us direction, which is when we finally get frustrated at God's answer (telling us to wait patiently) and become like the Israelites when they made the golden calf to worship.
I doubt any of us have gone so far as to specifically worship another god, but we probably have all gone astray at some point in our Christian walk. I know I have. Hating where I was at a certain place in my life, I kept praying for God to lead me on, when instead of running away from my problems, God was leading me to give it all up to Him, trusting Him in everything. It was a very humbling lesson to learn, but I praise God for showing it to me.
Even now I sometimes struggle with where God has me. God has provided me with 7 years of experience, which includes 2 years of culinary school, experiences in a well-known French restaurant in France, working in a fabulous bread bakery in France as well as in one of Sydney's top Italian restaurants, various fine-dining restaurants, nice hotels, and for the past 1.5 years a fabulous Christian Conference Center (under a very knowledgeable and well-experienced chef). I know that I am exactly where God wants me, but sometimes I start thinking thoughts like "God, why am I here?" and "God, I know everything there is to know about this place, so isn't it time to move on?", but when I do, it's wrong of me to even ask that. Being that this is where I am, and until He leads me on, God obviously wants me to be here. After praying for God to open my eyes to why, He's revealed to me that I obviously have more to learn from the chef, my co-workers, my personal experience, and in leadership over a great deal of people here. I believe God will one day start a Christian culinary school through CCF, and with that in sight someday, I thank God that He's the one guiding me through all the experiences I receive rather than me trying to plan everything out to get there.
Further Reading: Read Psalm 23 for a picture showing how God leads us and how God is with us even in our most difficult times of life.
Ira Krizo
http://www.ChristianChefs.org/about/irakrizo.html
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
Sauces
Questions about this video or any other culinary related subject can be asked via the "Culinary Q&A" Section of the Message Boards:
http://www.ChristianChefs.org/forums.html
First, this newsletter's question:
What is the name of the large chewy Jewish-American yeast roll that is round and flat with a depression in the center, sprinkled with chopped onion before baking, and named after a Polish city?
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:
What fish-shaped god of the Philistines was disgraced when his statue was broken by the presence of The Ark of The Covenant?
Answer:
Dagon
Additional information found/submitted on the subject:
1 Sam 5:1-5 (NKJV)
"Then the Philistines took the ark of God and brought it from Ebenezer to Ashdod. When the Philistines took the ark of God, they brought it into the temple of Dagon and set it by Dagon. And when the people of Ashdod arose early in the morning, there was Dagon, fallen on its face to the earth before the ark of the LORD. So they took Dagon and set it in its place again. And when they arose early the next morning, there was Dagon, fallen on its face to the ground before the ark of the LORD. The head of Dagon and both the palms of its hands were broken off on the threshold; only the torso of Dagon was left of it. Therefore neither the priests of Dagon nor any who come into Dagon's house tread on the threshold of Dagon in Ashdod to this day."
(see also 1 Chronicles 10:10 and Judges 16:23)
The first people to answer this question correctly:
1. "1 Samuel 30:24"
2. S. Fisher - Fontana, CA
3. Carol Pinson - Cook, Leslie Cafe - Leslie, AR
4. Celia Beverage
Ingredients:
1 cup (240ml) pumpkin
2/3 cup (160ml) packed brown sugar
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
2 eggs
3 cups (710ml) all-purpose flour
1/2 cup (120ml) sugar
5 tsp (25ml) baking powder
2 tsp (10ml) cinnamon
1 tsp (5ml) salt
1/2 tsp (2.5ml) cloves
1/2 cup (120ml) chopped walnuts OR raisins
Filling Ingredients:
1 - 8 oz. (225g) package of cream cheese
1/2 cup (120ml) sugar
2 tbsp (30ml) unbleached flour
1 egg
1/4 cup (60ml) sour cream
1 tsp (5ml) vanilla
Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400'F (205'C). Grease 24 muffin cups, or line with paper baking cups. Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts.
Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out, and repeat for all 24 muffins.
Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.
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 = CoCoNUTS Restaurant
Location = Kapaa, Kauai, Hawaii (USA)
Positions = Chef and Line Cooks
Name = Calvary Chapel Conference Center
Location = Murrietta, California (USA)
Positions = Cooks
Name = Lebanon Valley College
Location = Annville, Pennsylvania (USA)
Positions = Prep Cook and Baker
Name = Pembina Valley Bible Camp
Location = Darlingford, Manitoba (Canada)
Positions = Head Cook and Assistant Cook
Name = Hotel Nevada
Location = Tignes (France)
Position = Chef
Name = The Hotel Vallon Fleuri
Location = Peisey/Les Arcs (France)
Position = Chef
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D E S S E R T | |
Please note: Contest Listing(s) below are 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
THERE ARE NO PROFESSIONAL CONTESTS THIS MONTH THAT WE ARE AWARE OF.
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!
When cooking with vanilla beans, be sure and save the hull. After scraping the vanilla bean, if you add the shell or hull to the mixture, strain it out, save it and dry it. You can add the empty hull to granulated sugar for a nicely vanilla-flavored sugar. I use vanilla sugar in coffee or anywhere I want the fresh flavor of pure vanilla. I like this because it is a way to extend the use of expensive vanilla beans.
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
Feeling adventurous and up to an epicurean challenge for creating something glamorous and impressive for entertaining or just craving some good ol' comfort food recipes? Either way, this is the site to bookmark. Looking for a complete menu for a memorable Thanksgiving celebration? Or just a "flash in the pan" recipe for a speedy dinner after a long day at work? You'll find both here. In addition, you'll find a Food Dictionary of more than 4,000 terms, a large number of Cooking Technique videos, over 14,000 recipes with a search engine included, several forums, a recipe swap, and tips from great chefs who've learned the hard way! This site has even included restaurant listings, ratings, and quite a few famous restaurant recipes for you to try at home!
Submitted by Carol Pinson
"Italian Cuisine"
"Hi All!!
This Site has been such a Blessing to me That I thought I would be a Blessing to Anyone who Requires Italian Recipes.
I've been a Chef 17 Years and Have been in the Italian Food Business over 25 Years.
I've Done Tuscan, Piedmont, Roman, Barese, Napolitan, and Sicilian Cuisine Most of My Life...
If anyone would like any tips, tricks or techniques (fresh mozzarella from scratch anyone?), I would more than grateful to help.
My motto is "you cant keep it unless you give it away"
Ciao
Your Brother in Christ
Chef Ralph Landi"
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 is not saying to us, "Come boys, each of you do your thing and try to get along." He is saying, "It is time to do my thing. Take these keys... a Gospel that is true, a love that has flesh on it, and the power that belongs to me alone -- and open the door to the world."
-Leighton Ford
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
Noted Dough Boy Dies
Veteran Pillsbury spokesman Pop N. Fresh died Wednesday of a severe yeast infection. He was 71. He was buried Friday in one of the biggest funerals in years. Dozens of celebrities turned out including Mrs. Butterworth, The California Raisins, Hungry Jack, Betty Crocker and the Hostess Twinkies. The graveside was piled high with flours, as longtime friend Aunt Jemima delivered the eulogy, describing Fresh as a man who "never knew he was kneaded." Fresh rose quickly in show business, but his later life was filled with turnovers. He was not considered a smart cookie, and wasted much of his dough on half-baked schemes. Still, even as a crusty old man, he was a "roll" model to millions. Fresh is survived by his second wife. They have two children and one in the oven.
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T O O T H P I C K | |
Note: To view our archived newsletters, go here: http://www.ChristianChefs.org/past_newsletters.html
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http://www.ChristianChefs.org/subscribe.phtml
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If you would like to be removed from our mailing list or change your e-mail address, please log in to the Members Area and select to do so. Otherwise, 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