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Subscription/Unsubscription/Address Change/Contact Information can be found near the base of this newsletter.
MENU du JOUR:
Appetizer
Main Course
Christianity in the Kitchen - "Confrontation"
Culinary Learning - "Cheesecake"
CCF Trivia
Recipe - Chicken Wellington
Recent Job Listings - 5 New
Dessert
Recipe Contests (For Professionals Only)
Hints and Tips
Featured Website - World Culinary Institute
Chef to Chef
A Little Something Extra
A Merry Heart
Toothpick
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A P P E T I Z E R | |
Your Brother in Christ,
Ira Krizo, Director
CCF@ChristianChefs.org
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M A I N C O U R S E | |
Confrontation
In many secular kitchens I've worked in, I've seen the chef yelling and screaming all day long at people. Is that the best way?
I've seen chefs throw things; once even knives. Is that the best way?
Many Christians, having seen such outrageous outbursts, are afraid of confrontation altogether, and instead of saying anything, end up hiding anger deep inside -- which allows nothing to be resolved. Is that the best way?
Having seen and experienced all the above methods mentioned, I truly believe the answer to all of these are a definite "No!" Although conflict is never fun or easy, it is often necessary -- whether you're the chef or an intern -- and there is a way through it. God clearly gives us a way to confront people, and although in the following passage He is mainly speaking about other Christians, I believe it's the best method for all confrontation...
"Moreover if your brother sins against you, go and tell him his fault between you and him alone. If he hears you, you have gained your brother. But if he will not hear, take with you one or two more, that by the mouth of two or three witnesses every word may be established. And if he refuses to hear them, tell it to the church. But if he refuses even to hear the church, let him be to you like a heathen and a tax collector."
Matthew 18:15-18 (NKJV)
First, and most importantly, notice the statement "if your brother sins against you". Personally, oftentimes when I have a problem with someone, after I've seriously thought and prayed through the situation, God brings me to realize the other person never did sin against me, and in all actuality, I'm the one who needs to do the apologizing.
Secondly, we're called to confront a person one-on-one. Demeaning a person with others around is never going to have positive results. You'll just make the person dislike you and disrespect you more and things will get worse -- MUCH worse. I find the best thing to do is to first pray about it -- ask God to set your heart to want to resolve the issue rather than just to rebuke the person. Then ask the person if he would sit down with you in a private place to talk. He probably will, and there you can politely ask him why he's been doing what he has, and you can share with him how you're struggling with it. During that time, remember that you still may be the one in the wrong. I've confronted people before and after hearing their response understood that they were completely justified in what they did and I merely misunderstood them.
Generally, if you come to a person VERY humbly, talking through the problem in a loving way will make things come out much better than when they started, but there is also always the possibility that he might not take it well. And if that does happen, go to the next step God has called us to: If there's another worker there who has witnessed what that person is doing, take him with you (not to gang up, but rather to prove the point to the person that there really is something wrong).
If, after that step, it's still not resolved, take the next step outlined in scripture and go to the boss for help, telling him all that's going on and what steps you've taken to try and correct the situation. If nothing happens then, you may want to reconsider how major the issue is and whether you can continue living with the unresolved situation or if you should start looking for employment elsewhere.
If, instead, you are the boss, and the person is obviously in rebellion against your authority, you may want to reconsider whether this person should be allowed to continue working there.
Although it may not be easy, that is what God has called us to do. And since that's what He's called us to do, it does work. And throughout the whole process, be in prayer about the situation so you can better allow God to work both in yourself and in the other person.
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
Cheesecake
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:
There is one point that broccoli became popular in the United States. When was this? (and if you can find out, why?)
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 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?
Answer:
Bialy
Additional information found/submitted on the subject:
After researching a bit about Bialy, I found and purchased a book solely on the subject. Mimi Sheraton (a former New York Times restaurant critic) wrote a personal story of her worldwide search for this Polish town's lost culture and their daily bread that sustained it. Although there is only one recipe in the book, it is very good and interesting reading (or at least it has been so far for me) as she speaks about all the tragic history that's encompassed within this one item of food:
http://www.amazon.com/exec/obidos/ASIN/0767910559/christianchefsfe
Bialy, often times mistaken for a bagel, is short for Bialystok Poland, and was once called the tsibele pletel but sounded so like pretzel they called it Bialys. Instead of a bagel's hole, bialys have only an indentation.
The first five people to answer this question correctly:
1. L Bartlett
2. Heart4Pink
3. Lance Roll, "Chef to the Sheep", www.Chef4Souls.com
4. Anne-Marie Hofman, Food Specifications Australia
5. Carol Pinson, Cook, Leslie Cafe, Leslie, AR
This is a wonderful recipe, but very rich -- a special occasion-type recipe. We have served it for several banquets and also for our pastors' wives conference. This dish will require some working knowledge of puff pastry as well as time and patience. The serving size will depend on how thick you wish to slice it.
For Wellington:
1 sheet puff pastry dough
3 - 5 oz (57g) chicken breasts, boneless and skinless
2 Tbsp (30ml) canola oil
1 tsp (5ml) garlic, minced
2 c (473ml) spinach
3/4 c (175ml) sliced mushrooms
1/4 yellow onion, sliced
2 Tbsp (30ml) olive oil
6 oz (170g) Gruyere or Jack cheese
For Sauce:
3 Tbsp (45ml) olive oil
4 cloves garlic, minced
1/2 c (120ml) marinated sundried tomatoes, extracted from juice and roughly chopped
1 c (240ml) marinated artichoke hearts, roughly chopped
2 c (475ml) heavy cream
1 c (240ml) Parmesan (or 1/2 Parmesan and 1/2 Romano)
Allow puff pastry dough to thaw to room temperature according to the manufacturer's directions. Place chicken breasts in large zipper bag and, using a mallet, pound each breast until they are approximately 1/4 inch (1/2 cm) thick. Heat the canola oil in a saute pan. Add garlic then the pounded chicken breasts. Sear chicken until it is white on one side then flip over and sear the other side. DO NOT cook chicken all the way through as you will complete the cooking in the oven. Blanch the spinach by placing it in a strainer, submerge it in boiling water for just a few seconds, then place it immediately in ice water bath. Remove from the water and ring out the spinach as best as possible; set aside. Saute the mushrooms and onions in the oil until both are fully cooked. Drain the liquid and set aside.
Spread out your puff pastry dough on a sheet of parchment paper or wax paper (this will help in the rolling process). On the lower 1/3 of your dough, place the pounded chicken, side by side leaving room and the left and right side to seal the log later. Next place the sliced cheese on top of the chicken, just one layer, until the entire surface is covered. Place spinach in a horizontal line across the chicken, then top that with a line of the mushroom-onion mixture. Next, using the parchment paper, fold the dough over so that the chickens roll in half. Continue rolling the dough until it forms a log. Pinch the dough at the end to create a seam. Then fold and pinch the ends to seal. Place the roll in a greased loaf pan or roasting pan and place in a 350'F (177'C) oven. Cook until internal temperature reaches 160'F (71'C).
While Wellington is cooking, in a small sauce pot, heat the oil and throw in the garlic. Once the garlic begins to tan, add the chopped tomatoes and artichoke hearts. Saute for 1-2 minutes then add the cream. Bring the cream to a boil then whisk in Parmesan cheese. Season with salt and pepper if desired. Reduce heat to simmer. Simmer for 10 minutes or until sauce begins to thicken. Be sure to stir frequently as milk may burn on the bottom of the pan.
Remove Wellington from oven. Let the dish rest for 5 minutes then slice and serve with sauce running a vertical line down the slice so you can still see the colors and the inside of the Wellington slice. Serve with your favorite steamed vegetable.
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 = Windermere Baptist Conference Center
Location = Roach, Missouri (USA)
Position = Lead Chef
Name = La Colline
Location = Washington D.C. (USA)
Position = Chef Saucier/Sous Chef
Name = Camp Redcloud
Location = Lake City, Colorado (USA)
Positions = Head Cook/Kitchen Manager & Cook Assistants
Name = Lake Lundgren Bible Camp
Location = Pembine, Wisconsin (USA)
Position = Kitchen Coordinator
Name = Camp Sentinel
Location = Tuftonboron, New Hampshire (USA)
Positions = Head Cook and Assistant Cook
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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
CLEAR SPRINGS TROUT RECIPE CONTEST
Clear Springs is challenging chefs and cooks of commercial and noncommercial dining operations to submit original recipes featuring Clear Cuts Boneless Idaho Rainbow Trout fillets.
DEADLINE: March 18
PRIZES: Grand Prize: A weeklong class at The Culinary Institute of America Greystone in St. Helena, California, plus travel expenses for two and $500 spending money; Second Prize: $250; Third Prize: $100.
WEB SITE: http://www.tommytrout.com/news/default.asp
MORE INFO: To request an entry form, call (800) 635-8211.
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!
Passion Fruit
The outer shell must be cut carefully to extract the runny juice and seedy pulp inside. Break the seeds apart under water and the seeds will fall to the bottom while everything else floats.
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
World Culinary Institute
The World Culinary Institute is "Cooking Up Knowledge" as the world's largest culinary education portal featuring over 25,000 gastronomy links from around the globe. WCI includes links to hundreds of cooking schools, culinary schools, biographies of master chefs, video demonstrations, distance learning, cooking classes, wine courses, and culinary resources worldwide.
http://www.worldculinaryinstitute.com
"Soft Cookies"
"I am looking for any tips on baking 'soft' cookies. (I live in a high altitude area, 5,250 ft; not sure if that makes a difference) I am trying to find ways to get softer cookies, they usually turn out crisp, which is what I like; but some of my customers would prefer a softer cookie. Especially the chocolate chip and the peanut butter cookies. Thanks for any help and 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.
An infinite God can give all of Himself to each of His children. He does not distribute Himself that each may have a part, but to each one He gives all of Himself as fully as if there were no others.
-A. W. Tozer
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
"Life is uncertain. Eat dessert first."
Ernestine Ulmer
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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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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