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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 - "Discerning God’s Direction for Employment"
Culinary Learning - "Finding Kitchen Equipment"
CCF Trivia
Recipes - Lobster Gazpacho
Recent Job Listings - 2 New
Dessert
Recipe Contests (For Professionals Only)
Hints and Tips
Featured Website - Christian Cartoons (dot) 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 | |
My wife Susanna and I have recently moved to work in the mountains of Southern California. The chef here and I are praying about and putting together a Christian Chefs Apprenticeship program. Please keep this in prayer to start as soon as this fall as well as possibly the first annual Christian Chefs Conference (to include a food show) next year.
Because of the move, the phone number for CCF has recently changed to (909) 336-0754. The mailing address remains the same.
Your Brother in Christ,
Ira Krizo, Director
CCF@ChristianChefs.org
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M A I N C O U R S E | |
Discerning God’s Direction for Employment
"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you: For everyone that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened."
Matthew 7:7-8 (KJV)
"So, how did a Grandma Lady end up working in the County Prison system? It all began with my working as lead cook for Camp Retreat centers for twenty-seven years. This experience working with a large volume of food and often working with troubled teens for staff, prepared me to enter a supervisory role in a large institutional setting. One of the last camps I worked in had a Christian volunteer who was teaching Map Reading. He turned out to be a Deputy Chief (a high level position) with the Sheriffs Department. He enjoyed my "style" and quality of food so much, he had bugged me for years to apply for the position I eventually held. I was concerned about my lifelong problem with claustrophobia -- so many locked gates and doors! After much prayer, and opportunities to face this challenge, I finally went to work with the Sheriffs Department. The rest is history, as the saying goes."
My advice to folks seeking to change employment is really simple. Prayerfully consider job options available to you.
Reach beyond your comfort zone here. Next, consider your personal experience and where you see the Lord using your unique gifts for ministry. Also important is, what do you ENJOY doing most? Then submit job applications trusting our Lord to open and close doors for you. Relax and wait! Our Lord is faithful to answer your prayers according to His will for you.
My own move from Christian Conference employment to Prison System Culinary supervisor took years to come about. My Lord patiently coaxed me through His Word, counsel of Christian friends, and by simply opening the doors of opportunity. After much prayer, I went and applied for the job of Sheriff Culinary Supervisor. I knew my Lord understood my motives and could and did open the door for me to become an institutional cook. Unfortunately, but all in God's timing, I was injured on the job and retired after only eight years in this fascinating and rewarding environment.
God uses our experience and our heart's desire (hopefully to serve and honor Him). And our unique talents or "gifts" to guide us in His will for our employment and service. Our "job" should give us satisfaction and pleasure. Not to say we will never experience challenges in our job. If God truly directs your job search, you will be a joyful and fulfilled person as you serve Him through your work (ministry).
In conclusion dear Brethren, if you "feel" it may be time to change jobs, go ahead and prayerfully place some applications and resumes around and wait for the Lord to open and close doors for you.
Taken, in part, from an article called "Dragon Lady", a dialogue with a Culinary Supervisor in USA Prison System
by Diane Boone, CCF Member
http://www.ChristianChefs.org/about/dianeboone.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
Finding Kitchen Equipment
Oftentimes, restaurants are started by some rich guy who likes cooking going through his mid-life crisis. He builds a great facility, with all new equipment, and a couple million dollars later opens the kitchen, has little to no business, and closes within 6 months. The equipment is then sold off for a fraction of the price it was bought for and is barely used. And there's a lot of this equipment out there.
Most of the equipment goes to restaurant supply stores who buy a whole restaurant worth of used equipment at an auction, clean it up, and sell it off. They'll always try selling you on new first, but ask them about the used stuff too. Sometimes they'll even warranty and service the used equipment themselves.
Also, you can sometimes find equipment in the classifieds (and in "Classifieds - Businesses For Sale"). The local sales reps of your food suppliers can be quite knowledgeable about where to find new equipment, used equipment, and recent restaurant closings. If you find a restaurant that's closed recently, you might be able to attend the auction yourself.
One person mentioned that you could check www.eBay.com on the Internet, as she's purchased pans, dishware, and utensils there -- but be careful about purchasing big equipment that you're unable to inspect first. Another mentioned that she used to find good used equipment from the military.
How do you get the best buy at auctions? Have any other questions or input on the subject? Then go here:
http://www.christianchefs.org/ubb/Forum2/HTML/000020.html
Much of this article is taken from the above link in CCF's Message Boards, and compiled by
Ira Krizo
http://www.ChristianChefs.org/about/irakrizo.html
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:
How many days before the crucifixion did Jesus wash the disciples' feet?
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 kind of meat is Chevron?
a) Lamb
b) Goat
c) Beef
d) It's not a meat, it's a car!
Answer:
b) Goat
Additional information found/submitted on the subject:
Chevre is goat in French, but chevron can also mean herringbone pattern. - Anne-Marie Hofman
The first five people to answer this question correctly:
1. Phil Bettencourt
2. David Eckels
3. Celia Beverage, Yorba Linda
4. Larry Johnson, Executive Chef, Aiken, South Carolina
5. Leo Griego, Nashville Rescue Mission
Prefer your measurements in a different format? (weight vs. volume)
http://www.christianchefs.org/charts/weight_volume.html
Ingredients:
4 oz (100 g) Cucumber
4 Leeks
4 sticks Celery
1 bu. Chervil
3 1/4 lb. (1.5 kg) Tomatoes
12 oz (350 g) Red bell peppers
9 oz (250 g) Cucumber
5 cloves Garlic
4 Lobsters
to taste Parsley, Salt, and Pepper
1 Tbsp. Vinegar
2 cups (500 ml) single (light) Cream
Procedure:
Peel and slice the cucumber. Wash the white part of the leeks and celery and cut them into julienne strips. Blanch all these vegetables in boiling salted water (5 minutes for the cucumber, 10 minutes for the leeks and celery). Drain, cool under cold water and dry thoroughly. Remove the leaves from the chervil. Peel, seed, and slice the tomatoes. Seed and slice the bell peppers. Peel and seed the other cucumber. Peel and crush the garlic.
Cook 4 lobsters for 5 minutes in court-bouillon (a broth made by cooking various vegetables and herbs). Shell them, put aside the coral (eggs) and cut the flesh into slices. Arrange the slices on a large dish.
Liquidize the raw vegetables (tomatoes, peppers, garlic, and cucumber) with parsley, salt, pepper, and vinegar. Put the vegetable puree into a saucepan and bring to the boil to make a bouillon.
Separately, bring the cream to a boil. Mix the vegetable bouillon and cream together, adjust the seasoning and boil the mixture for 2-3 minutes. Take off the heat, blend in the reserved coral and strain. Pour this puree over the lobster slices and leave to cool.
Refrigerate until well chilled before serving. Garnish with the slices of cucumber, the blanched julienne of leeks and celery and the chervil leaves.
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 = Stonecroft Conference Center
Location = Hollister (Branson), Missouri (USA)
Position = Kitchen Supervisor
Name = JCI JobCareer International
Location = Chicago, Illinois (USA)
Position = Personal 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
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!
Burnt something again? Well, remember this, as a "rule of thumb" "there is no such thing as golden black", keep repeating it in your head, kind of like "there's no place like home, there's no place like home". It might sound dumb, but it's a saying a chef instilled in me and has kept me from burning things many times!!
God bless,
michael
Taken from the "Tips & Shortcuts" area of the Message Boards
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
Christian Cartoons (dot) comAll sorts of different good Christian cartoons can be found here.Great for you, your kids, and your friends. |
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"Chili Fundraising"
"I'm the Food Service Director at a Christian Retreat Center and have been looking into hosting a chili cook-off for fundraising. The main organization I found appears to be quite secular and I was wondering if anyone knows of a Christian organization that sponsors chili cook-offs. If there aren't any, perhaps some of us could brainstorm and start one up." -Tim
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.
God's work done in God's way will never lack God's supplies.
J. Hudson Taylor
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
The phrase that is guaranteed to wake up an audience: "And in conclusion."
(unknown)
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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
If this newsletter was forwarded to you and you would like to be added to this mailing list, please go to the following link for a free subscription:
http://www.ChristianChefs.org/subscribe.phtml
Or if you don't have web access, e-mail us at the below address asking to subscribe.
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) 336-0754
Fax: (508) 462-1068
Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325
USA