Christian Chefs Newsletter
September 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 - "Christians and Partiality"
           Culinary Learning - "The Tomatillo"
           CCF Trivia
           Recipes - Salsa Verde
           Recent Job Listings - 5 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - Access Mexico Connect's Kitchen
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

A P P E T I Z E R

Just as we did last year, once again we are helping with an upcoming conference for camp/conference center cooks and chefs in Southern California November 3-5 (Monday-Wednesday).  It will be held at Calvary Chapel Conference Center in Twin Peaks, California (in the mountains above San Bernadino).
http://www.ChristianChefs.org/conferences/scca/

Also, Christian Camping International-USA, is looking for help with one of the foodservice seminars at their national conference in Keystone, Colorado, December 7-10.  The seminar they are looking for someone to teach is: How To Properly Train Kitchen Volunteers.  If you're interested in this, please contact Betty Kimble at CCI-USA's national office by e-mailing bkimble@cciusa.org.

Finally, please note that our phone number has changed to (619) 462-0476, as Susanna (my wife) and I have moved to San Diego, California. The mailing address for CCF remains the same.

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

M A I N    C O U R S E

"He will surely reprove you if you secretly show partiality."
Job 13:10 (NKJV)

When God created us humans (Gen 1:26), He gave us the ability to imagine. Our imagination was meant to be a source of creativity and joy, such as creating new fabulous recipes for the enjoyment of others. But unfortunately we sometimes use it in a wrong way, creating stories that have no truth in them that cause unspeakable harm and destruction for millions of innocent people.

One such story is based on Genesis: the so called curse of Ham. It has led people to think that the humans that have more pigment under their skin (i.e. darker skin) are cursed and of less value than the humans that have less pigment under their skin (i.e. lighter skin). One doesn't need to read Genesis too closely to come to the conclusion that the curse of Ham is a human fabrication and a lie.

So Noah awoke from his wine, and knew what his younger son had done to him. Then he said: "Cursed be Canaan; A servant of servants he shall be to his brethren." And he said: "Blessed be the LORD, the God of Shem, and may Canaan be his servant. May God enlarge Japheth, and may he dwell in the tents of Shem; and may Canaan be his servant." (Gen 9:24-27)

It was Ham's son Canaan that was cursed and not his father. If you continue to read Genesis, you'll find that Canaan was the father of the families of Canaanites, the notorious enemies of Israel. These people inhabited also Sodom and Gomorrah that were later destroyed because of the wickedness of the people (Gen 19:24).

"Canaan begot Sidon his firstborn, and Heth; the Jebusite, the Amorite, and the Girgashite; the Hivite, the Arkite, and the Sinite; the Arvadite, the Zemarite, and the Hamathite. Afterward the families of the Canaanites were dispersed. And the border of the Canaanites was from Sidon as you go toward Gerar, as far as Gaza; then as you go toward Sodom, Gomorrah, Admah, and Zeboiim, as far as Lasha. These were the sons of Ham, according to their families, according to their languages, in their lands and in their nations."
Genesis 10:15-20 (NKJV)

"And it came to pass when all the kings who were on this side of the Jordan, in the hills and in the lowland and in all the coasts of the Great Sea toward Lebanon-the Hittite, the Amorite, the Canaanite, the Perizzite, the Hivite, and the Jebusite-heard about it, that they gathered together to fight with Joshua and Israel with one accord."
Joshua 9:1-2 (NKJV)

What Noah prophesied was that [the descendants of] Canaan would be servants of [the descendants of] Shem. In Joshua 9:3-27, the Hivites (descendants of Canaan) become the servants of Israel (Abraham, the father of Israelites was a direct descendant of Shem; Gen 11:10-27) and Joshua actually declares them to be cursed (9:23), just as Noah had said about their ancestor Canaan.

This curse had nothing to do with colors (of one's hair, skin or eyes). The superiority of light-skinned people is a lie that the enemy uses to cause chaos and destruction on earth and he uses Darwinism and evolution to promote such unbiblical views.

God made us all from one blood (Acts 17:26) and real science (evolution is a religion, not science) proves this: the basic genetic difference between any two people is 0.2%. The so called racial differences account for only 0.012 % of the differences. In fact two people of the same group ("race") can have more differences between them, than with a person from another group ("race"). Any claim for superiority based on skin color is unbiblical for we are all descendants of Adam and Eve.
(Source: One Blood by Ken Ham, Carl Wieland and Don Batten;  p. 54; For more information, visit www.answersingenesis.org)

Now you may wonder what this has to do with you and the kitchen. It is very simple: Most of us have gone through a public school education of some sort and have been exposed to evolution theories and Darwinism. Even though you may have been a Christian all your life, the information you gained at school and through the media may have affected your attitudes more than you realize. You may not even be aware that you treat people differently depending on their skin color. Let us assume that you are the only Christian in the kitchen. Everyone knows that you are one and they watch you very carefully. If you show partiality, even subtly, your witness has less value than if you stand out as a person who has higher standards than the rest of the world. You may miss many chances of sharing the Gospel if people sense that you dislike them because of such a trivial issue.

God has called us to honor all people and to show humility before all men (1 Peter 2:17, Titus 3:2). The God you serve and represent doesn't show partiality (Rom 2:11) -- so why should you (James 2:1)?

Susanna Krizo

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

The Tomatillo, or Mexican Husk Tomato is native to Mexico where it has been cultivated since the time of the Aztecs.  Other common names include tomato verde and jamberry. Tomatillos are relatively unknown outside of Mexico and Southern California.

Tomatillos are members of the nightshade family and are related to the tomato, eggplant, pepper and potato.  This "berry" is about 1 inch (2.5 cm) in diameter and grows on a plant measuring from 3-4 feet (90-120 cm) in height.  Compared to its cousin the tomato, tomatillos are firmer and glossier and usually picked when still green -- and become yellowish or purple when ripe.  The tomatillo is covered by a thin brownish-orange membrane "calyx" with purple veins exposed.  The inside berry has a gelatinous texture with a rather acidic pungent flavour.

When selecting tomatillos for purchase, choose ones that are firm and evenly coloured -- when sold ripe, tomatillos have a calyx that should be crisp and free of mold.

When preparing tomatillos for cooking and eating, peel off the husk and wash fruit before using, (don't discard the calyx since they can be added to tamale dough) taking particular care to wash off sticky resin accumulated at the base of the stem; carefully remove core.

Tomatillos are usually cooked, but can be eaten raw either on their own or in a salad.  Compared to its cousin the tomato, tomatillos are firmer and perfect for sauces, and widely used for this purpose in Mexico.  Tomatillos are often found in tacos, burritos, enchiladas and various meats, and as the ever-popular salsa verde (green sauce).  Served raw, tomatillos can be minced and added to gazpacho and guacamole.

Sometimes because of tomatillo's unusual appearance, it is used as an ornamental fruit.

Kris Reeb, Chef
Ontario, Canada

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:

Who received his name from the dispersion of the languages at the tower of Babel?
A) Joktan
B) Peleg
C) Eber
D) Shem

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 classic French cake called?  And if you know, what is its history and what is it traditionally used for?

Answer:
Croquembouche

Additional information found/submitted on the subject:
The Croquembouche is a French cake made of pate a choux profiteroles (small cream puffs) and used for weddings, buffets, and first communion meals.  The word itself means "crisp in mouth."

The first people to answer this question correctly:
1. Kevin, Portland, Oregon
2. Seiji, Denver, Colorado
3. Shara Lunn, Nashville, Tennessee
4. Leo Griego, Nashville Rescue Mission
5. Darlene Mills, Culinary Student

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

Salsa Verde

Here is a recipe by Stephan Pyles that I particularly like.
-Bryguy (Taken from the Message Boards)
http://www.ChristianChefs.org/forums.html

Ingredients:
4 garlic cloves
4 scallions, chopped
16 medium size tomatillos, husked and diced in 1/4 inch (.5 cm) cubes
1 tbsp (15 ml) fresh cilantro
1 habanero, seeded and minced
2 tsp (10 ml) lime juice (1 lime)
Salt to taste

Procedure:
Puree the garlic, scallions, and 1/2 the tomatillos in a food processor. Combine the puree with the other ingredients in a bowl and let stand. Serve at room temp.

Note:
I usually add twice the amount of garlic and the salt just before serving. Good luck and God bless.

We prefer to list recipes from Christian Chefs rather than from other sources, so if you have any good recipes of your own, please post them in the "Recipes" section of the Message Boards.  Please include an introduction to the recipe with your personal comments of the stories that make them special, and if your recipe is chosen, it will be listed in our website forever and in our next newsletter.
http://www.ChristianChefs.org/forums.html

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 Bethel
Location = Roanoke, Virginia (USA)
Position = Director of Christian Hospitality

Name = Camp Wattle Grove
Location = Perth, Western Australia
Position = Food Service Coordinater

Name = Cedar Campus
Location = Cedarville, Michigan (USA)
Positions = Assistant Food Service Manager and Assistant Cook

Name = Echo Grove Camp
Location = Leonard, Michigan (USA)
Position = Food Service Manager

Name = Michindoh Camp and Conference Center
Location = Hillsdale, Michigan (USA)
Position = Chef/Food Service Director

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

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://web.phillipsfoods.com/recipe-contest/postrecipe.html

SAVORY OR SWEET PERFECT PUREE RECIPE CONTEST
The contest is open to professional chefs, pastry chefs, sous chefs, lead line cooks and bartenders at restaurants and other commercial foodservice establishments and to students enrolled in professional culinary schools or bartending schools. Savory or Sweet foodservice recipes must yield 12 - 20 servings and include at least one fruit or vegetable purée from The Perfect Purée of Napa Valley as a major ingredient. Beverage recipes must include at least one fruit or vegetable purée from The Perfect Purée of Napa Valley as a major ingredient and may be for single or multiple servings.
DEADLINE: Sept. 30
PRIZES: Grand Prize: will receive roundtrip airfare to San Francisco and Napa Valley, up to 5 nights lodging and professional development course at The Culinary Institute of America at Greystone. (ARV. $2,600); Professional Runner-up: $1,000; Professional Beverage: $1,000; Student Runner-Up: $1,000; Student Beverage: $1,000.
WEB SITE: http://www.perfectpuree.com/contest/

CULINARY INSTITUTE OF AMERICA "ALL-AMERICAN APPLE PIE" RECIPE CONTEST
Anyone who is at least a junior in high school that is interested in a career in foodservice and hospitality or who is pursuing a degree in the culinary arts may submit a recipe for their own rendition of a traditional apple pie.
DEADLINE: Oct. 31
PRIZES: Grand Prize: 20 finalists will be selected to the CIA'S Hyde Park, N.Y., campus for a VIP visit. Each will receive a $4,000 scholarship; Runners-Up(10): a $1,500 scholarship.
MORE INFO: For further information and an entry form call 1-800-285-4627.

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!

"I always thought this was a common practice but the last few cooks we had were unfamiliar with the technique so I thought I would share it with you as well. When stuffing game, pork or poultry with a meat farce or bread stuffing, cut a pocket in the meat and using a pastry bag without a tip, pipe the mixture in. Fold over the end and continue as normal to either bread or poach."
-Bryguy

Taken from the "Tips & Shortcuts" area of the Message Boards:
http://www.ChristianChefs.org/ubb/Forum5/HTML/000017.html

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

This website is a great resource on Mexican food.  There are many recipes and information on different Mexican cooking techniques, styles, regions, spices, and more.

http://www.mexconnect.com/mex_/recipes/foodindex.html

"I had a customer ask for a medium steak tonight "without any blood"! I kindly suggested he might mean well done but I was assured he knew what he was talking about and insisted on medium without blood "a good chef would know what I meant". I did it well done and he loved it! What can I say.  Has anyone else had similar silly requests worth sharing?"
-Martin Hergatt, Tasmania, Australia

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.

If Jesus ever commanded us to do something that He was unable to equip us to accomplish, He would be a liar...  And if we make our own inability a stumbling block or an excuse not to be obedient, it means that we are telling God that there is something which He has not yet taken into account.  Every element of our own self-reliance must be put to death by the power of God. The moment we recognize our complete weakness and our dependence upon Him will be the very moment that the Spirit of God will exhibit His power...

Submitted By Leo Griego, Nashville Rescue Mission

God is rarely early, but He's NEVER late.
(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: (619) 462-0476
Fax: (508) 462-1068

Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325
USA