Christian Chefs Fellowship - Past Newsletters

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MENU du JOUR:
      Appetizer
      Main Course
           Christianity in the Kitchen - "Call Me A Missionary?"
           Culinary Learning - "Crème Brûlée"
           CCF Trivia
           Recipes - Crème Brûlée & Crème Caramel
           Recent Job Listings - 6 New
           Seeking Employment
      Dessert
           Recipe Contests
           Hints and Tips
           Featured Website - Mercy Ships
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

I try not to talk about myself too much in the introductions so that I can share more about CCF rather than what's going on in my personal life, but I'm a dad for the first time. Susanna just gave birth to Jonathan Christopher Krizo on June 4th and I wanted to share that exciting news with you all. Praise God for the blessing of new life! Check out the pictures on our personal website:
http://www.ChristianChefs.org/ira

Getting back to CCF, what do you all think of having a Chat Room here? We've been talking it over and think it might be a real blessing as a place to go for prayer and support, as well as with your questions about anything regarding God and/or food. We could even schedule some guest speakers, themed discussions, and other stuff like that, too. Please respond even if it's just to say that you don't think you'd have time for something like that, as we want to know what you really think:
http://www.christianchefs.org/ubb/Forum1/HTML/000070.html

We'd prefer you answer there, but if you don't like using the Message Boards, you can e-mail me your response at the address below.

Mercy Ships, a global charity, has operated a growing fleet of hospital ships in developing nations since 1978. Following the example of Jesus, Mercy Ships brings hope and healing to the poor, mobilizing people and resources worldwide.
http://www.mercyships.org

My name is Tyrone Barton. Since May of 2001, I have been with Mercy Ships aboard the M/V Caribbean Mercy, the smallest of three ships. We serve Central America and the Caribbean. My job title aboard the ship is Executive Chef/Chief Cook.

I am a volunteer; my financial support comes from family, friends, and my home church. This is a full-time job for me; I live on this ship and have dedicated my skills and talents to the Lord's work with a grateful heart.
http://www.tyronebcookin.com

One of my first experiences aboard the ship that still sticks in my mind today is a conversation with a person I can't even remember, which is probably good because the conversation left me upset and offended. I was asked the usual - what's your job, how long are you here, what do you do with your time off?

In my time off, I caught up with my reading, prayer, and devotional time, did my laundry, studied various culinary books I brought with me, relaxed and did a myriad of other things. At the end of answering that question, the person looked at me point blank and said, "So actually, you didn't do anything". What do you mean -- I didn't do anything? You didn't go out to do outreach work with medical teams? You didn't work with well drilling? What about evangelism? And the list goes on...

Obviously, the Lord has given me wisdom to see through that narrow view -- because I am still here 3 years later.

We see the importance that cooking and food have played throughout the whole Bible - from sacrifices and feasts, blessings of one of the twelve tribes, specific diets, fasting, spiritual lessons, parables, and last but not least, the many miracles in Jesus' ministry involving food and wine. This is our mission, this is what we do -- from the blessings of Jacob, to the tribe of Asher in Genesis (Gen 49:20), to the thousand-year-reign talked about in Zechariah (Zech 14:20,21), we should see that our skills and abilities are important to God.

Please do not be dismayed or ashamed because you can't "swing through the jungle", translate the Bible, and/or be on the "front lines". 1 Cor. 15:26 If one part suffers, every part suffers with it; if one part is honored, every part rejoices with it. 27 Now you are the body of Christ, and each one of you is a part of it. 1 Cor. 15:58 Therefore, my dear brothers, stand firm. Let nothing move you. Always give yourselves fully to the work of the Lord, because you know that your labor in the Lord is not in vain.

Whether working a relentless job for a demanding profession that gives you a paycheck or doing the same job for a ministry that doesn't give you a paycheck and actually asks that you pay crew fees and insurance, and you have to be able to support yourself, your skills and talents (Ex 35:31) have gotten you where you are -- make the most of them! Share the love of Jesus in your workplace, your home, and your church. Having a mission is easy -- Jesus has already given you the commission (Matt 28: 19, 20). Carrying it out may take some figuring out and a lot of faith and boldness.

I would like to end by saying that we (Christians) always seem to associate "fellowship" with eating, even though that is not necessarily true. In joining Christian Chefs Fellowship, I have not cooked a thing! But I have been 'fed' a lot!

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

This dessert is a very easy dessert to make -- yet it's rarely ever found other than in fine dining restaurants. It can be made in a large quantity and served to large banquets almost as easy as it is to make in a small restaurant, and almost everybody I know who has tried it loves it.

The term "creme brule" itself is French, directly translated as "burnt cream." It's a cold, rich custard that's sprinkled with sugar, then caramelized with a torch or under a broiler. The caramelized top then becomes brittle, creating a great flavor and contrast in texture to the creamy rich custard underneath.

The custard itself is a very rich one consisting of egg yolks, sugar, and cream. The custard is set by baking it in the oven in a water bath (in a pan of water that goes most of the way up the molds), chilled, then coated with either brown or granulated sugar and caramelized with a torch or under a broiler. If you have a torch, a thin coating of granulated sugar is recommended, as the torch will give it a very nice bruleed texture. Otherwise, if you're using a broiler, a thin layer of brown sugar will caramelize much more evenly.

There are variations to the classic creme brule also. There's the creme caramel, which is the same custard baked in a mold that's been coated with caramel, then turned over and removed from the mold to give you a caramel glazed and sauced dessert. Other flavorings can be added to the custard as well, such as ginger, cardamom, lavender, or even cooked fruits.

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

What is the dish called that consists of highly seasoned chopped meat or fish?
a) Sushi
b) Tartare
c) Pastina
d) Carpaccio

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).

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.

Additional information found/submitted on the subject:
The Brown Betty and the Apple Brown Betty is one of the oldest desserts in American culinary history, dating back to Colonial times. It's made with buttered breadcrumbs, spices, sweet apples and a generous splash of sherry.

The first people to answer this question correctly:
1. Gail, Prescott Valley
2. Leo Griego, Food Service Director, Nashville Rescue Mission

I will share a gold-medal-winning Creme Brulee. When I was guest chef at the Peacock Alley at the Waldorf-Astoria in 1995, I gave the pastry chef some of my favorite recipes and she gave me some of hers, including the world-famous Peacock Alley Creme Brulee.

Ingredients:
16 duck yolks or 20 (farm) chicken yolks
8 ounces (225 g) vanilla sugar mix
1 quart (950 ml) heavy cream
1-1/2 cups (350 ml) milk
1 vanilla bean scraped
8 ounces (225 g) vanilla sugar
Zest from 3 lemons
6 cinnamon sticks broken

Procedure:
Bring last 6 ingredients to a boil and temper yolk/sugar mixture and combine. DO NOT BOIL but cook a couple of minutes stirring constantly until mixture coats back of a spoon and keeps the track intact when a finger is dragged through it. Strain through chiniose and pour into oval brulee dishes (or ramekins). Place in water bath and cover. Bake 1 hour in 300'F (150'C) oven. Take out and uncover and allow to cool on a bench for about 1 hour, then remove from bath and refrigerate. After cool, overfill with granulated sugar and dump out the excess. This will allow for the thinnest possible hard crust. Torch with fire, NOT touching sugar but almost. The nozzle should be about 6 inches away(15cm) (or broiler). Serve so brulee is ice cold and sugar crust is glass hard.

Ingredients:
Caramel
1 cup (240 ml) sugar
1/3 cup (80 ml) water
2 tablespoons (30 ml) corn syrup
1/4 teaspoon (1.25 ml) juice from 1 lemon

Custard
1 1/2 cups (350 ml) whole milk
1 1/2 cups (350 ml) light cream
3 large eggs
2 large egg yolks
2/3 cup (160 ml) sugar
1 1/2 teaspoons (7 ml) vanilla extract
Pinch salt

Procedure:
1. For the caramel: In a medium nonreactive saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat, wiping sides of pan with wet cloth to remove any sugar crystals that might cause syrup to turn grainy. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning, about 8 minutes. TIP: USE A LIGHT COLORED PAN SO YOU CAN OBSERVE THE COLOR CHANGE. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture's surface turn honey-caramel in color, 4 to 5 minutes longer. Remove pan immediately from heat and, working quickly but carefully [the caramel will burn if it touches your skin], pour a portion of the caramel into each of 8 un-greased 5 or 6-ounce (140-170 ml) ovenproof ramekins. Allow caramel to cool and harden, about 15 minutes. [Can be covered with plastic wrap and refrigerated for up to 2 days; return to room temperature before adding custard].

2. For the custard: Adjust oven rack to center position and heat oven to 350'F (177'C). Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until steam appears and/or an instant-read thermometer held in the liquid registers 160'F (71'C), 6 to 8 minutes; remove from heat. Meanwhile, gently whisk eggs, yolks, and sugar in large bowl until just combined. Off heat, gently whisk warm milk mixture, vanilla, and salt into egg mixture until just combined but not at all foamy. Strain mixture through fine-mesh sieve into large measuring cup or container with pouring spout; set aside.

3. Bring 2 quarts (2 L) water to boil in kettle. Meanwhile, fold dishtowel to fit bottom of large baking dish or roasting pan and position in pan. Divide reserved custard mixture among ramekins; place filled ramekins on towel in pan [making sure they do not touch] and set pan on oven rack. Fill pan with boiling water to reach halfway up ramekins; cover entire pan loosely with aluminum foil so steam can escape. Bake until a paring knife inserted halfway between center and edge of custards comes out clean, 35 to 40 minutes. Transfer custards to wire rack; cool to room temperature. [Can be covered with plastic wrap and refrigerated up to 2 days.]

4. To un-mold, slide a paring knife around outer edge of custard in mold, pressing knife against side of dish. Hold serving plate over top of ramekin and invert; set plate on work surface and shake ramekin gently to release custard. Serve immediately.

For one large creme caramel: Follow recipe for Classic Creme Caramel, pouring caramel and custard into 1 1/2-quart (1 1/2-liter straight-sided soufflé dish rather than individual ramekins. Fill roasting pan with boiling water to reach halfway up sides of soufflé dish; increase baking time to 70 to 75 minutes, or until an instant-read thermometer inserted between the center and perimeter of the mold registers 175'F (80'C).

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 = French Camp Academy
Location = French Camp, Mississippi (USA)
Position = Food Service Director

Name = Pioneer College Caterers, Inc.
Location = Various US locations
Positions = College Food Service Production Mgr., Food Service Director, College Food Service Asst. Mgr., College Food Service Manager Trainee

Name = Beulah Beach Camp & Retreat Center
Location = Vermilion, Ohio (USA)
Position = Food Service Director

Name = Mt. Gilead Camp & Conference Ctr.
Location = Reeders, Pennsylvania (USA)
Positions = Kitchen Manager & Head Cook

Name = Camp Mt. Crags
Location = Calabasas, California (USA)
Positions = Food Service Manager & Summer Head Cook

Name = InterVarsity @ Toah Nipi
Location = Rindge, New Hampshire (USA)
Position = Food Service 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

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

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

2004 CALIFORNIA ASPARAGUS CONTEST
Recipes can include appetizers, salads, sandwiches, entrees or sides. Served at breakfast, lunch or dinner.
DEADLINE: June 30
PRIZES: Grand Prize: $2,500; First Prize(2): $1,000; Second Prize(2): $500.
WEB SITE: http://www.calasparagus.com/pdf/CalAspContest2.pdf

LAMB'S SUPREME MASHED POTATO RECIPE & APPLICATION CHALLENGE
Submit your most creative, best-tasting recipe or application idea using any Lamb's Supreme brand Mashed Potato products. Recipes and Application Ideas may use any of the following participating Lamb's Supreme Mashed Potato products: Original (M16); Lightly Seasoned (M14); Seasoned (M12); Homestyle (N88); Roasted Garlic (M18); Redskin (M22); Roasted Garlic Redskin (M62); Bistro Style Redskin (M24); Tuscan Style Redskin (M63); Sweet Things Original Recipe (M0007).
DEADLINE: July 15
PRIZES: Grand Prize(7): 5-day trip for two to San Francisco and Calistoga Ranch Inn and Spa, plus culinary classes at Greystone, the Culinary Institute of America's Napa Valley facility.
WEB SITE: http://www.lambweston.com/company.asp?navid=306&chain=7,293,306

PANSAVER "SEARCH FOR THE NEXT TV CHEF" CONTEST
Professional chefs are invited to submit their recipe for the most creative use of PanSaver high temperature pan liners in a professional kitchen. Entry must be accompanied by a clear visual representation (photographic or video) of the dish or sauce.
DEADLINE: July 1
PRIZES: Grand Prize: a trip to Philadelphia, and the opportunity to appear with Chef Jim Coleman during a late August taping of "Flavors of America" cooking program.
WEB SITE: http://www.pansaver.com/tvchef.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!

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

As Tyrone and Kaylene spoke about above, Mercy Ships, a global charity, has operated a growing fleet of hospital ships in developing nations since 1978. Following the example of Jesus, Mercy Ships brings hope and healing to the poor, mobilizing people and resources worldwide. Learn more about all the work God does through the ministry and see how you can get involved too.

In addition to that, see some of the food and see where Tyrone and the M/V Caribbean Mercy is right now and their calendar in the future so you can visit the ministry in person, meet Tyrone, and even volunteer for a couple of weeks or even years -- your choice.

"Hi. I am a current student learning to be a chef and lately it seems that no matter what I do it is not good enough. Everything in my baking class falls apart or it looks really bad plated. This is only my fourth quarter and I know that it's not a lot of time but I feel like I am not that great at this field and I want to give up but yet part of me doesn't. I enjoy it way too much. Is this a case normal to feel this way?"
-cookingstudent06 from Pittsburgh, Pennsylvania

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.

It is easier for me to have faith in the Bible than to have faith in D. L. Moody, for Moody has fooled me lots of times.
D. L. Moody

I was sous at a Hilton Hotel in PA - it is now a Ramada. I had a late party upstairs for 20 people. They all got served and it was late. I was all cleaned up and wanted to go but I had to give the waitress the desserts -- it was apple pie alamode. We had a two-side reach-in with glass and I had the pies cut and plated. On the line side, we had an ice cream freezer in which I had the ice cream dished up. I went up to the banquet area and told the server where the pie was and that all she needed to do was go into the ice cream freezer and put one scoop of ice cream on top of the pie and serve - remember, I had the scoops already. I left. The next day the chef asked, "Why is there ice cream dished up in the freezer?" and I said, "It was for the pie for last night's party."

The chef checked out why it was not served and the server said she did put it on top, she got it out of the refrigerator and that everyone complimented on the creamy and nutty homemade ice cream we have. Well, here is the punch line -- she served the butter balls that were prepped for dining room service. I have a lot more stories, but this one was for starters.

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:
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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Christian Chefs International

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Phone: 503.794.4083
Mailing Address: PO Box 1484, Cannon Beach, Oregon 97110-1484
Street Address: 289 N Spruce St., Cannon Beach, Oregon

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Christian Chefs Newsletter
June 2004

><> ><> ><> ><> CHRISTIANITY IN THE KITCHEN <>< <>< <>< <><

><> ><> ><> ><> CULINARY LEARNING <>< <>< <>< <><

><> ><> ><> ><> TRIVIA <>< <>< <>< <><

><> ><> ><> ><> RECIPE <>< <>< <>< <><

><> ><> ><> ><> RECENT JOB LISTINGS <>< <>< <>< <><

><> ><> ><> ><> SEEKING EMPLOYMENT <>< <>< <>< <><

><> ><> ><> ><> RECIPE CONTESTS <>< <>< <>< <><

><> ><> ><> ><> HINTS AND TIPS <>< <>< <>< <><

><> ><> ><> ><> FEATURED WEBSITE <>< <>< <>< <><
Mercy Ships

><> ><> ><> ><> CHEF TO CHEF <>< <>< <>< <><
"Not sure if I am good enough"

><> ><> ><> ><> A LITTLE SOMETHING EXTRA <>< <>< <>< <><

><> ><> ><> ><> A MERRY HEART <>< <>< <>< <><

Christian Chefs Newsletter June 2004