Christian Chefs Newsletter
April 2004

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 - "Rejoice in the Resurrection"
           Culinary Learning - "Fondues"
           CCF Trivia
           Recipe - Neuchatel (Cheese) Fondue
           Recent Job Listings - 5 New
           Seeking Employment - 4 New
      Dessert
           Recipe Contests
           Hints and Tips
           Featured Website - Bible Gateway
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

A P P E T I Z E R

I pray everybody had a great Easter - or "Resurrection Sunday", as many Christians have been calling it to more accurately signify the day's true meaning. I know almost everybody had to work, myself included, but we still need to remember what the holiday is all about. And that doesn't include colored and candy-filled eggs or feeding thousands of people on one of the busiest days of the year for many restaurants. It's about the blessing of the resurrection as Susanna is sharing a bit about below, and it's probably not the same message you heard in church.

God Bless,
Ira Krizo
CCF@ChristianChefs.org

M A I N    C O U R S E

There seems to be a prevalent idea out there that Jesus was led to the cross like a lamb without a will of His own -- that He was a poor victim, betrayed by his friend, arrested and sentenced without a fair trial, having no other choice but to die in a cruel and shameful way before the mocking world. But the Bible tells us otherwise.

"Therefore My Father loves Me, because I lay down My life that I may take it again. No one takes it from Me, but I lay it down of Myself. I have power to lay it down, and I have power to take it again. This command I have received from My Father." -John 10:17-18

The agony that Jesus voluntarily endured at Calvary gave us forgiveness of sins and peace with God; it wiped away our guilt and released us from the fear of death that held us in bondage (Col 1:14-15, 20, 2:13-14; Heb 2:14-16). Jesus endured patiently the sufferings of crucifixion because of the joy He was looking forward to (Heb 12:2). In the Upper Room, only a few hours before His arrest, He asked His disciples to rejoice with Him for He was going to return to His Father (John 14:28), knowing fully well that He had to face the crucifixion first. He didn't wish us to focus on His pain, but to rejoice with Him that He was going to conquer death and sin because of His great love for us (2 Tim 1:10, Heb 9:26; 1 John 3:16). The Lord of Life doesn't need our pity; He deserves our worship.

"The Passion of the Christ" seems to have brought a new awareness of the sufferings of Jesus which can be a good thing in our world that largely tries to hide from pain and death. Yet, very little has been said about His resurrection, as it would somehow be less important, a separate entity of its own. But as Paul said in 1 Cor 15:17-19: "And if Christ is not risen, your faith is futile; you are still in your sins! Then also those who have fallen asleep in Christ have perished. If in this life only we have hope in Christ, we are of all men the most pitiable." It wasn't enough that the blood of Jesus dripped to the ground on Calvary; to obtain eternal redemption for us He had to enter the Most Holy Place in Heaven with His own blood (Heb 9:12-13, 23-24). It wouldn't have been possible had He remained lifeless in the tomb.

As important as it is to remember the passion of Jesus and not take His sacrifice for granted, He Himself wished us to rejoice in His resurrection and not mourn over His death. When He met Mary Magdalena and "the other Mary" after they had seen the empty tomb, He greeted them in the following way:

"And as they went to tell His disciples, behold, Jesus met them, saying, "Rejoice!" So they came and held Him by the feet and worshiped Him." -Matt 28:9

Good Friday and Resurrection Sunday go hand-in-hand. We can never separate them from each other, for without death there cannot be a resurrection and without a resurrection there is no meaning with death. As Christians we know that our death is only the end of life as we know it here on earth, not an end of life itself. That is the hope the resurrection of Jesus gives us (1 Cor 15:20-23). So let's rejoice in it, for indeed "He is risen!" (Mark 16:6).

Your sister in Christ,
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

A fondue is as much a social event as it is a meal. It consists of melted, savory cheese and flavoring in a special fondue pot placed in the center of the table. The guests then spear pieces of bread in the cheese as their meal. There are several varieties of this dish, but basically and traditionally, that's it. To some it may sound a bit odd, but if you've ever been to a dinner of fondue, you know how enjoyable a meal with it can be rather than everybody's usual plate with a meat and side of starch and vegetable.

To begin making a cheese fondue, you generally rub the base of your fondue pot with garlic. If you don't have a fondue pot, a thick saucepot (cast iron if possible) will work. Next add the cheese. You can use straight Gruyere cheese, or a combination of that and/or Beaufort, Emmental, and Comte cheeses. Cover the cheese with a dry white wine and stir over low heat until the cheese has melted. Sometimes lemon juice is added as well for a bit of flavor and helps in the melting of the cheese. You may need to add cornstarch to thicken it a bit. Finally add a little ground pepper and a pinch of nutmeg. Traditionally, the dish is also finished with a tiny bit of kirsch. And that's it - your fondue is done. Bring it to the table creamy and hot and place it on your fondue stand. Fondue stands usually have a small sterno to keep it hot - otherwise you may have to run back to the kitchen to reheat the cheese so that it doesn't get stringy. Serve with a good cubed bread - about 1 inch (2.5 cm) square. Although it's not done traditionally, it is also good served with some quartered mushrooms, cubed zucchini, and other similar vegetables. Be forewarned though, cheese fondue is VERY filling, so make sure you have some coffee or tea to calm the stomach at the end of the evening.

The varieties are vast with the dish, including chocolate fondue and meat and seafood fondues. Other than Switzerland, many Asian countries and other countries have their fondues as well. Meat fondue, traditionally known as fondue bourguignonne, is served similarly to cheese fondue. You have a platter of raw meat accompanied by sauces such as aioli, horseradish, tomato, soy-ginger, or even barbecue. The same fondue pot is in the center of the table, this time filled with hot oil. You use the same skewers to pick up the meat, dip it in the oil until cooked, dip in the sauce of choice, and eaten.

Chocolate fondue, probably being found about the most enjoyable, is again the same fondue pot with melted quality chocolate (I recommend Callebaut chocolate), and sometimes flavorings. You can use a variety of fruits, cakes, and pastries for dipping in the chocolate.

Using your imagination there are many other fondue-like creations you can make -- including other dessert fondues and even fish fondues using broth rather than oil. A book I found to have a vast variety of variations is "Fondues From Around the World" by Eva and Ulrich Klever ($10.36):
http://www.amazon.com/exec/obidos/ASIN/0812013719/christianchefsfe

God Bless,
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:

What are the baked puddings called that are made of layers of sugared and spiced fruit and buttered bread crumbs -- the most popular variety being made with sliced apples and brown sugar? Please include any additional information you know/find on the subject, and a good recipe if you have one.

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:

Which church was the first to be established by Paul in mainland EUROPE? (Hint: you may need to check with your Bible's map.)
A) Tarsus
B) Corinth
C) Philippi
D) Ephesus

Answer:
C) Philippi

Additional information found/submitted on the subject:
See Acts 16

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

Neuchatel (Cheese) Fondue "Fondues From Around the World" by Eva & Ulrich Klever

This is a very basic cheese fondue recipe. You can easily make this alcohol-free by using nonalcoholic wine or water and eliminating the kirsch.

Ingredients:
1/2 clove garlic
1 lb (450 g) Gruyere cheese
8 oz (225 g) Emmentaler cheese
1 1/2 cups (3/8 l) dry white wine (Neuchatel is best)
1 tsp fresh lemon juice
4 tsp cornstarch (level teaspoons, measure carefully)
1 1/2 tbsp (2 cl) kirsch
2-3 turns of a pepper mill
pinch of freshly grated nutmeg

Procedure:
Rub the inside of the pot with cut surface of garlic. Coarsely grate the cheese and mix them in the pot. Add wine, lemon, juice, and cornstarch and stir over medium heat until cheese melts (this should be done on the kitchen range). The lemon juice is important, as it gives a flavorful tang and encourages the cheese to melt quickly. Stir with a wooden spoon in a figure 8 motion to keep the cheese from getting stringy. Stir in kirsch, pepper and nutmeg, and cook a bit longer until mixture is smooth and creamy. Transfer the pot to the burner on the table, where the fondue can simmer. Serve with bite-size cubes of bread.

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 = Calvary Chapel Conference Center
Location = Murrieta, California (USA)
Position = Line Cooks

Name = Galley Gourmet Inc.
Location = Atlanta, Georgia (USA)
Positions = Garde Manger and Baker

Name = Pine Cove at Crier Creek
Location = Columbus, Texas (USA)
Positions = Cook & Summer Cook

Name = Palomar Christian Conference Center
Location = Palomar Mountain, California (USA)
Position = Executive Chef/Food Service Director

Name = Turpin Meadow Ranch
Location = Jackson Hole, Wyoming (USA)
Position = Chef/Kitchen Manager

If you are looking for kitchen staff and want to view more information about anyone listed below, each of the following listings is posted in the "Resumes" category of the Message Boards. If you are looking for employment, it's a free service to post your resume. Just make sure you include your name, location desired, and position desired in your post.
http://www.ChristianChefs.org/forums.html

Name = Darin
Location Desired = Anywhere (currently in AB, Canada)
Position Desired = Chef

Name = Stephen Walker
Location Desired = Memphis, Tennessee
Position Desired = Executive Chef

Name = Richard Ignizio
Location Desired = Santa Rosa/San Francisco
Position Desired = Food Service Management

Name = Ira Krizo
Location Desired = Southern Oregon
Position Desired = Chef, Sous Chef, or Baker

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

LEA & PERRINS' WORCESTERCHEF 2004 RECIPE CONTEST
Lea & Perrins Worcestershire Sauce wants recipes from the pros and culinary students for appetizers, soups, salad dressings, entrees and desserts that are enhanced by Worcestershire Sauce.
DEADLINE: April 30
PRIZES: Grand Prize: $1,000; First Prize: $500; Second Prize: $500; Third Prize: $500; Honorable Mention(5): $50 in cash. Culinary Students: Grand Prize: $1,000 cash scholarship; First Prize: a $500 cash scholarship; Second Prize: a $500 cash scholarship; Third Prize: a $500 cash scholarship; Honorable Mention(5): $50 in cash.
WEB SITE: http://www.worcesterchef.com

2004 TABASCO BRAND HOTTEST CHEF CONTEST
DEADLINE: May 21, 2004
PRIZES: Grand Prize: $10,000 and TABASCO brand merchandise; Student Category Prize: $2,500 and merchandise
WEB SITE: http://www.TABASCOfoodservice.com

"FIESTA TIME" AVOCADO CHEF RECIPE CONTEST
Create an original recipe in which Hass avocados are a key ingredient. Suggested categories include: hors d’oeuvre, appetizer, entrée, side dish, snack, salad and sandwich. Open to chefs and sous chefs employed in a restaurant or other food-service operation in the continental U.S.
DEADLINE: June 1
PRIZES: Grand Prize: $2,000; Second Place: $1,500; Third Place: $1,000; Runners-Up(2): $250.
WEB SITE: http://www.avocadosfrommexico-chef.com/promos2.html

AMERICAN EGG BOARD GLOBAL FLAVORS RECIPE CONTEST
There are four International Cuisine categories in the contest: European Union (Austria, Belgium, France, Germany, Ireland, Netherlands, Scandinavia, and the United Kingdom); Latin American/Nuevo Latino (Mexico and the countries of the Caribbean, Central and South America); Mediterranean Rim (Greece, Israel, Italy, Lebanon, Morocco, Portugal, Tunisia, Turkey, Spain, and Syria); Pacific Rim (China, Indonesia, Japan, Korea, Philippines, Thailand, and Vietnam).
DEADLINE: June 25
PRIZES: Grand Prize: $2,000; First Prize(4): $1,000; Second Prize(4): $500
WEB SITE: http://www.aeb.org/professional/2004%20contest/2004%20Global%20Flavors%20Recipe%20Contest.htm

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!

To make ripe olives taste better, soak them overnight in olive oil with a clove of garlic added.
http://www.fitnessandfreebies.com/archives/chefs1.html

Permission given from the "Tips and Shortcuts" area of the Message Boards:
http://www.christianchefs.org/ubb/Forum5/HTML/000019.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

The Website I want to review and recommend is Bible Gateway, a subministry of Gospelcom.net. You can do a search for it and it comes up at a good starting place. I, however, choose to use and bookmark this web address:

http://bible.gospelcom.net/cgi-bin/bible

I use Bible Gateway as my main online Bible site. It has a word search and a passage look up. I am not a Bible scholar or a Pastor so there are often times when I am trying to remember a verse or where a verse is. I also use it for my studies. It is a blessing for the many translations of Scripture and the Study Tools link which brings up Commentaries, Lexicons, Dictionaries, and Encyclopedias and more -- all in a way that is Word-based and non-denominational in feel. I believe when the Word is presented, the Truth will make itself known. We all may have a favorite version of the Bible but when you feel the need to go "deeper", it allows you to do that easily and without pop-ups and support messages. One of my favorite things on that site is the Reverend Fun link. There is a daily cartoon that is topical and often refers to a scripture...you just click on the cartoon to go there. The Joy of the Lord IS our strength. I leave you with this cartoon... and yes, you can enjoy your Christianity!
Surfs up!

Copyright © 2004 Answers in Genesis Ministries International
http://www.AnswersinGenesis.org

"I just had a thought that if everyone contributed a pet peeve or a motivational method that worked then perhaps a general set of rules could be developed for the up and coming chefs to take into their kitchens.

I remember how difficult it was to decide what approach to take in many situations when I took over my first kitchen. Fortunately, the chef that I apprenticed under was available by phone, but his motivational methods worked on the fear factor. I am sure that each Christian chef has a story and a lesson learned. Perhaps they would like to share them. God Bless."
-Bryguy

You are welcome to respond to this message in the "General Discussion" 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.

We can gather our thoughts, but the LORD gives the right answers.
We can make our plans, but the LORD determines our steps.
Commit your work to the LORD, and then your plans will succeed.
Spend time in prayer - not just talking but listening.

-jefegarme
http://www.christianchefs.org/ubb/Forum12/HTML/000035.html

Prayer: Don't give God instructions - just report for duty!

T O O T H P I C K

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http://www.ChristianChefs.org/past_newsletters.html

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God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
CCF@ChristianChefs.org
http://www.ChristianChefs.org
Phone: (619) 429-0705
Fax: (508) 462-1068

Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325
USA