Christian Chefs Newsletter
June 2003

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 - "Living in Fear vs. Power, Love, and a Sound Mind"
           Culinary Learning - "French Haute Cuisine Basics"
           CCF Trivia
           Recipes - Consomme - Clear Soup
           Recent Job Listings - 4 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - Tallyrand's Culinary Fare
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

A P P E T I Z E R

Welcome to another month's edition of the Christian Chefs Newsletter. Now that summer's starting (for those of you in the Northern hemisphere) and business is picking up, I pray all goes well.

If, in the start of this busy time, you're in need of any new kitchen staff, feel free to post your openings with us. Your job will then be featured in our next newsletter and will be listed on our website until the position is filled. This is a free service God has allowed us to offer both employers and those of you looking for employment in kitchens all around the world.
http://www.ChristianChefs.org/employment.html

In other news, the recipe contests we include below are very possible to win. Carla from "What's Cookin' Chef Services" in Stamping Ground, KY recently entered the Florida's Natural Orange Juice contest and won!

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

M A I N    C O U R S E

"For God has not given us a spirit of fear, but of power and of love and of a sound mind. Therefore do not be ashamed of the testimony of our Lord, nor of me His prisoner, but share with me in the sufferings for the gospel according to the power of God, who has saved us and called us with a holy calling, not according to our works, but according to His own purpose and grace which was given to us in Christ Jesus before time began."
2 Timothy 1:7-9 (NKJV)

So often in this industry cooks and chefs start to fear going to work. Not fear in the sense that we're scared of getting physically hurt (although that could happen, too), but rather fearing what happens on a day-to-day basis. For example, many Christian cooks and chefs working in secular (and some even in Christian) kitchens despise going to work because of all the cursing, violence, sexual connotations, and poor work environment.

If you are in that situation, I completely understand how hard it is, as I've been through it all. So what attitude should we have in these situations? Paul continues, telling us how we aren't called to fear and run away from those situations, but rather we're called to live amidst them. That's right -- many times God actually does call us to live around that anti-Christian lifestyle, BUT not in it.

So why would God possibly want one of His children to live in such a terrible environment? God has called us into His kingdom with a holy calling to share in the sufferings of the gospel. Because of sin, we ALL deserve eternal death in hell, but through God's grace, He has called us both into His kingdom and has chosen us as a vessel through which He can spread the gospel. God has ordained for us to live in tough situations both to share His gospel to others and to grow you as a minister of Himself.

Every single Christian is called into ministry. Contrary to popular belief, you don't need to work at a church to be in ministry, but wherever God has placed you, God has called you to be a minister there, being one more part of that holy calling of your life. Do not fear nor be ashamed of the testimony of our Lord, but rather submit to God and the spirit of power and of love and of a sound mind He freely provides.

One final note - the fear Paul is speaking of here is completely different than the "fear of God" we're called to have. The fear above in 2 Timothy is being afraid and confused, and God is not the author of confusion. Rather, when we fear God (see 1 Peter 2:17), we're called to do so in the sense of being in awe of and giving reverence to God.

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

Upon my entry into technical college, I found that the need to learn and master all the facets of the trade was going to be covered and I had to learn it in French first in order to understand in English what I was doing.

We would have a morning of theory, which nobody enjoyed. I wondered where this study was heading when all I wanted to do was cook, which was the afternoon class.

But cooking needed to be understood -- the historical importance, the ingredient aspect and of course the technical. The final taste seemed always to end in "adjust to taste", or "season to taste".

Books, which I had borrowed from the library, became my reading during the free moments of the day when between shifts and jobs. I often worked in two or three restaurants so I would brush up on my practical skills and knowledge.

Professional books were expensive and hard to obtain but the best few I started with would build my professional library.

I found a goal to aim for is was to allow myself one book a month that I would buy for my personal library and for my culinary education as I called it. These might be tax deductible, so ask.

Knowledge in these culinary descriptions has helped me in all aspects of my life.

When we needed 50 famous French names for the streets and avenues in the miniature town project we built for school, Le Repertoire gave the answers.

In French classes, when the boys needed to research a few recipes and prepare them, again it came to our rescue.

But in the 80's, a trend towards the coffee table cookbooks came into vogue and the pretty pictures and the one, two and present cookery came up -- the old Haute Cuisine took a backward step.

When Asian tastes were introduced to the culinary arena, the death seemed obvious: new chefs would be taking shortcuts and creating hybrids. With no classical reference, the Jew sauce was supposed to be Jus, but had been made by the glace method.

So if you're starting your career in Cookery, or just needing reference, consider the following books as a good investment for the library.

The culinary bible would have to be the Le Repertoire de La Cuisine by Louise Saulnier ($13 US).

Another good book to have on sauces is The Sauciers Apprentice, A Modern Guide to Classical French Sauces for the Home by Raymond Sokolov ($18 US).

To end, I think the best quote today:
"Somebody taught me and I forgot.
Then somebody showed me and I learnt.
Then God reminded me to read and pass it on to another so they could remember when I could not."

The next stage comes when you wish to compare the methods and the menus of historical chefs, when brigades worked in coal-fired kitchens.

But for the interested, a good site to explore and start to appreciate the classical is the below "Featured Website."

Blessings from Anne-Marie (DOWNUNDER)
Food Specifications Officer, Sydney, Australia

Questions about this article 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 kind of meat is Chevron?
a) Lamb
b) Goat
c) Beef
d) It's not a meat, it's a car!

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:
Where are all the places in the Bible where water has been parted supernaturally?

Answer:
1. At the Red Sea at the beginning of the Exodus (Exodus 14)
2. At the Jordan when Israel crossed into the Promised Land (Joshua 3)
3. At the Jordan when Elijah was about to go to heaven (2 Kings 2:8)
4. Also at the Jordan when Elisha returned after seeing Elijah go (2 Kings 2:14)

Two people answered this question correctly:
1. Allen Foote, Casual home caterer, Rotorua, New Zealand.
2. Leo Griego, Nashville Rescue Mission

Prefer your measurements in a different format? (weight vs. volume)
http://www.christianchefs.org/charts/weight_volume.html

INGREDIENTS:
8 oz (225 g) Ground/Minced shin meat
1 qt (950 ml) Stock (White or brown but must be cold)
4 oz (115 g) Mixed vegetables (Such as onion, leek, carrot and celery all finely chopped)
2 egg whites
Salt
4 peppercorns
1 bouquet garni (parsley, thyme, and bay leaf tied together or placed in a cheesecloth bag)

METHOD:
1) Into a clean large heavy bottom saucepan, mix the meat with the 2 egg whites and 1 cup (236 ml) cold stock.
2) Finely chop the washed vegetables, and then add to the beef mixture with the peppercorns and the bouquet garni.
3) Over a gentle heat, allow to come to the boil, stirring occasionally.
4) Now let it boil for 5-10 seconds and give it one final stir.
5) Lower the heat to a gentle simmer and cook for 1 1/2 to 2 hours. Do not stir at all during this time. This aids in the clarification process.
6) Strain through a doubled muslin (cheese) cloth to prevent anything from passing through.
7) Gently remove any fat with kitchen towels.
8) A delicate amber colour should result and correct seasonings if needed.
9) Degrease if needed and bring to the boil, garnish, and serve.

CRYSTAL CLEAR CONSOMMÉ TIPS:
Do not use dirty pans when you start the process.
Always aim to get the egg white and meat mixture off in one piece so that the liquid is underneath.
The liquid under the meat/egg white mixture should be gentle simmering.

NOTES:
Cloudiness is due to poor quality stock, dirty pots or allowing the soup to settle before skimming off the meat/egg white.

Slight jelly effect if the stock is good quality and this is nice in the warm months.

As it's cold downunder, my favourite garnish is the julienne of the chervil, tarragon and parsley pancakes. Add this just before serving.

Le Repertoire de La Cuisine has many versions so make the basic version and prepare to experiment and maybe look at the old favourite in a new light.

A good consommé is well received and I find it right up there with chicken soup. But sadly, many chefs think it's just flavoured stock.

The soup is a light start for the meal and most people will remark on how clear and tasteful it is.

Let me know if you want to try other versions of this good old basic -- I am willing to try them with the exception of tapioca ones which always remind me of frogs or polliwog eggs.

May the Lord watch over you and may He provide you with patience to master this.

Downunder (Australia) is cold currently so I am working in the opposite season -- but try this as a jelly consommé in your neck of the woods.

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 Manitoqua Retreat & Conference Center
Location = Frankfort, Illinois (USA)
Position = Chef/Kitchen Manager

Name = Phillip Island Adventure Resort
Location = Melbourne, Victoria (Australia)
Position = Head Chef/Kitchen Manager

Name = Southern Alberta Bible Camp
Location = Lomond, Alberta (Canada)
Position = Head Chef

Name = Metropolitain Ministries
Location = Tampa, Florida (USA)
Position = Sous Chef

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

NATIONAL HONEY BOARD "VIVA VARIETY" CONTEST
A contest for culinary professionals using the varieties of honey presented by the National Honey Board that uses at least 1/3 cup of honey.
DEADLINE: June 24
PRIZES: Winners in the three honey categories (light, medium and dark) will be invited to participate in a gala event at the New York Botanical Gardens on September 17, 2003, including airfare, accomodation, and transportation.
WEB SITE: http://www.honey.com

DOLE TROPICAL PASSPORT AROUND THE WORLD RECIPE CONTEST
Food operators, chefs or restaurateurs are asked to submit an original recipe for an appetizer, main dish, dessert or beverage that uses at least 1 can of Dole Pineapple, (crushed, chunks, tidbits or slices in syrup or juice), Dole Pineapple Juice, Dole Mandarin Oranges and/or Dole Tropical Fruit Salad.
DEADLINE: June 30
PRIZES: Grand Prize: trip to Hawaii for 2 people for 7 days and 6 nights; Runners-Up(3): $2,000.
WEB SITE: http://dole.com/foodservice/recipecontest.jsp

IDAHO POTATO COMMISSION'S "BIG POTATO" RECIPE CONTEST
Contest open to food pros in the United States and Canada. Recipes must use #1 large size (80, 70, 60, 50, or 40 count) Fresh Idaho Russet Burbank or Russet Norkotah potatoes.
DEADLINE: June 30
PRIZES: Grand Prize: $1,500; Second Prize: $750; Third Prize: $500; Culinary Student: $500 Scholarship.
WEB SITE: http://contest.idahopotato.com/promo.html

CANNON'S SWEET HOT'S RECIPE CONTEST
Turn the Southwest loose in your kitchen. Send in a favorite recipe using Cannon's green chile products including: Cannon’s Sweet Hots (mild, hot, jalapeno, Cannon’s Red Hots, Cannon’s Just Plain Green Chile (mild or hot) or Cannon's Fire Salsa (medium or hot). Entries may be submitted in either professional or amateur categories.
DEADLINE: July 31
PRIZES: Grand Prize: The grand prize is a weekend getaway to New Mexico; First Prize(2): three cases of Cannon’s chile products, a New Mexico cookbook, Cannon’s chef wear and a subscription to New Mexico Magazine; Second Prize(2): two cases of Cannon’s chile products, a New Mexico cookbook, Cannon’s chef wear and a subscription to New Mexico Magazine; Third Prize(2): one case of Cannon’s chile products, a New Mexico cookbook, Cannon’s chef wear and a subscription to New Mexico magazine; Honorable Mention(2): Cannon’s chef wear.
WEB SITE: http://www.sweethots.com

PHILLIPS RECIPE CONTEST
Submit a recipe for an appetizer, soup or entree using 1 lb. of crab meat.
DEADLINE: Sept. 27
PRIZES: Grand Prize: $1,000.
WEB SITE: http://www.phillipsfoods.com/recipe-contest/postrecipe.html

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 rolling cookie dough, sprinkle board with powdered sugar instead of flour. Too much flour makes the dough heavy. When freezing cookies with a frosting, place them in freezer unwrapped for about 2 hours -- then wrap without worrying about them sticking together.

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

Here is a great website to explore to find out about...
-Biographies and information on famous chefs and gourmets throughout history
-Culinary techniques: an explanation of all the techniques used by professional chefs
-Culinary terms explained: culinary names, words, phrases, etc. described
-Food history and information: how it is grown, produced and how you should best handle, prepare and cook it
-Recipes

http://www.geocities.com/tallyrand_2000

"I have a restaurant in Wasaga Beach, Ontario, Canada. Because we are in the tourist area, we have a lot of people that bring in their children and basically let them run wild or scream and yell. What can I do? We also have a lot of people that just want to enjoy a nice quiet dinner." -Bryguy

You are welcome to respond to this message in 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.

To have a right set of doctrines is not enough. To know what to believe is not all that is required to please God. Truth untested by life's experiences may become static and stagnant. Suffering can bring a dynamic quality to life. Just as drought drives the roots of a tree deeper to find water, so suffering can drive us beyond superficial acceptance of truth to dependence on God for hope and life.
-Life Application Study Bible

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

Quit griping about your church; if it were perfect, you couldn't belong.
(unknown)

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