April 2012

News & Updates

Our third annual conference was a great success! Thanks to all who participated. 
Don't forget to begin to already think about attending the next year's conference!

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The Soul of an Apprentice
- Food for your Spirit

This month we celebrate Resurrection Sunday. In a biblical culinary sense, Christmas is the appetizer, Good Friday the salad, Resurrection Sunday the main course, and Pentecost the dessert.

Neither the Nativity, nor the Cross, would have any meaning without Resurrection Sunday. Similarly, without the empty tomb, Pentecost would have remained a Jewish holiday - a fun one - but not the earth shaking event when the Holy Spirit descended in the form of heavenly fire, which still transforms us.

But why the empty tomb?

"Therefore since we are God's offspring, we should not think that the divine being is like gold or silver or stone-an image made by man's design and skill. In the past God overlooked such ignorance, but now he commands all people everywhere to repent.  For he has set a day when he will judge the world with justice by the man he has appointed. He has given proof of this to all men by raising him from the dead." - Acts 17:29-31, NIV

For thousands of years God overlooked the great sins of humankind, and there was a good reason for it: without the power of the Holy Spirit, humans could not resist the devouring power of sin

The empty tomb changed all of it: the Holy Spirit came to be our strength in the battle against sin.

Jesus told his disciples:

"Now I am going to him who sent me, yet none of you asks me, 'Where are you going?' Because I have said these things, you are filled with grief. But I tell you the truth: It is for your good that I am going away. Unless I go away, the Counselor will not come to you; but if I go, I will send him to you. When he comes, he will convict the world of guilt in regard to sin and righteousness and judgment: in regard to sin, because men do not believe in me; in regard to righteousness, because I am going to the Father, where you can see me no longer; and in regard to judgment, because the prince of this world now stands condemned. - John 16:5-11, NIV

The same power that raised Jesus from the dead works now in us.

I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms. - Eph 1:18-21, NIV

Because of this power, we can live a life of holiness, pleasing the Father in all things (Rom 8.1-17).

As we rejoice over the fact that the power of sin was broken on the Cross, let us not forget those who do not know the power of the Holy Spirit, who have never heard of the empty tomb, who are trapped in the evil cycle of sin and death.

We know of the empty tomb. 

This Resurrection Sunday, let’s share it with those who do not.

Susanna Krizo
Editor
Board of Directors, CCI
Secretary

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God's Garden

- Herbs, Spices, Vegetables, Fruits, and Grains

Basil [Ocimum basilicum]

Spring is almost here, and it is time to begin to think about the garden; what could be more appropriate for a Christian chef than the “holy herb” basil!

Part of the mint family, basil is a versatile herb that grows best in warm, tropical climates. There are more than 150 different varieties of basil, the main types include the large leaf highly aromatic French or Italian basil, Asian basil, Lemon basil, and the sweet licorice flavored Thai basil. The European sweet basil, cultivated and distilled in Europe, the Mediterranean region, and the United States, is considered to be of the highest quality, producing the finest odor.

For a comprehensive list of basil varieties, visit 
http://ramonasbasilgarden.com/basil-list/

Planting

Basil is a “hungry herb,” it needs a lot of nutrition for optimal growth. It requires also five or more hours of direct sunlight, wherefore it is important to plant basil in a sunny spot and add compost to the soil regularly. Basil is very sensitive to chilling injury, wherefore it rarely survives frost.

Harvesting

When the basil plant is at least a foot/ ca. 30 cm tall, and has at least three pairs of leaves, optimally four to six pairs on the stem, you can begin to harvest the leaves. Basil will grow new leaves all season, especially if encouraged to do so by the removal of leaves. Because basil deteriorates quickly after flowering, it is important to prune the plant regularly during the growing season. Once the flowers have matured, allow the seeds to dry on the plant, collect the seeds, and save them for the next growing season.

Nutrients

Basil contains polyphenolic flavonoids, beta-carotene, vitamin A, vitamin K, essential minerals, and iron, making it a good-for-you food.

Pesto

Pesto, a favorite in the modern kitchen, originates from Genoa, Italy, and continues a noble tradition began by the Romans. The name pesto comes from the Genoese word pestâ, which means to pound, to crush. The allusion is to the original method of creating pesto with marble mortar and a wooden pestle, the ingredients being ground slowly. Traditional pesto contains basil, European pine nuts, (Many chefs toast the pine nuts, to bring out the nutty flavor), garlic, olive oil, and parmigiano-reggiano. Many chefs toast the pine nuts, to bring out the nutty flavor. Genovese and mammoth varieties of basil are often used to make pesto.

The traditional recipe can be easily altered, for pesto can be made of other plants than basil. Mint can be used as well, which is not surprising since basil is – after all - a mint. Outside the mint family, spinach, from the Amaranth family, can be used to make pesto. If European pine nuts are cost prohibitive, any local nuts – almonds, cashews, hazelnuts - can be used instead. You can also omit the nuts and/or the cheese altogether for a nut-free, or vegan alternative.

For an intriguing method to make pesto, visit
lhttp://www.101cookbooks.com/archives/001570.html

Modern ways to serve it includes as-is with pasta, mixed with Alfredo sauce, as a sauce on fish and chicken, a dip as its own, as a spread on sandwiches, or as an addition to salad dressings.

Pesto freezes well, wherefore plant plenty of basil in the spring, and enjoy this holy herb all year long!

Susanna Krizo
Editor
Board of Directors, CCI
Secretary

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From the Burner

 - Life lessons from Christian chefs

Live a Life Worthy of the Calling You Have Received

How often do you and other Christians talk about what your calling in life is?
Well, I have a great answer to you.

 As a prisoner for the Lord, then, I urge you to live a life worthy of the calling you have receive - Eph 4:1, NIV

We are called, as God tells us through his word in Ephesians, to “live a life worthy of the calling you have received.” Speaking in the past tense, we aren’t told to search for our calling – we have already been given our calling. So what is it?

I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love, may have power, together with all the saints, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge-that you may be filled to the measure of all the fullness of God. Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen.

As a prisoner for the Lord, then, I urge you to live a life worthy of the calling you have received. Be completely humble and gentle; be patient, bearing with one another in love. Make every effort to keep the unity of the Spirit through the bond of peace. There is one body and one Spirit- just as you were called to one hope when you were called- one Lord, one faith, one baptism; one God and Father of all, who is over all and through all and in all. - Eph 3:16-4:6 NIV

In short, we are called to serve by being completely humble, gentle, patient, bearing one another’s burdens in love as equals, making every effort to keep the unity of the Spirit thorough the bond of peace. This is possible only after we understand the great love God has for us.

Our calling is to live kingdom lives here and now, for the ministry of Jesus was to live the humble, gentle, and patient life. God has called us to his kingdom, and that kingdom is already here and now. But God has also called us to make disciples of all nations, for his primary method of calling people into his kingdom is through his children. All God asks of us is to be willing to live lives worthy of the calling we have received.

Ira Krizo
Board of Directors, CCI
President

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 Did You Know?

- Miscellaneous helpful hints and technical advice from the kitchen

When you use your knife, turn the blade upside down when you scrape the already cut objects to the side, it will prevent the blade from becoming dull, for scraping the cutting edge across the cutting board will dull the knife faster. By turning your knife over, you will save you time from having to sharpen your knives too often.

Ira Krizo
Board of Directors, CCI
President

March 2012

News & Updates

Welcome to our new blog!

The Master’s Apprentice is a ministry of Christian Chefs International, and the purpose is to bring Christian cooks and chefs, and other Christians in the food-service industry, together to form of a virtual community. We are always looking for guest writers (if you are interested, please contact us at http://www.christianchefs.org/contact.phtml), and at the end of the blog, all members are welcome to join in the fellowship through the comments section.

Oh, and don't forget to become a "follower"!
A new blog article appears on the first day of the month.

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The Soul of an Apprentice
- Food for your spirit

Therefore, prepare your minds for action; be self-controlled; set your hope fully on the grace to be given you when Jesus Christ is revealed. As obedient children, do not conform to the evil desires you had when you lived in ignorance. But just as he who called you is holy, so be holy in all you do; for it is written: "Be holy, because I am holy."  - 1 Peter 1:13-16NIV

The word “holy” makes more than one of us uncomfortable. We think it is something hard, something that requires more than we are willing to give - God is the ultimate killjoy. But what if instead of thinking of holiness as a deprivation of pleasure, we think of holiness as a deprivation of evil? The difference makes, well… all the difference.

When we see holiness as a deprivation of evil we begin to see holiness as something fantastic, something we all agree we want. As our minds are renewed by the Holy Spirit, instead of conforming to evil desires, we begin to run from evil. And the farther we run from evil, the closer we get to holiness. It’s that simple.

But what about pleasure? Should we not avoid all those things that give us pleasure? Isn’t enjoying the good things in life terribly sinful? Pleasure becomes a sin only when we get so caught up in all the sweet and wonderful things the world has to offer that they begin to control us. Life is not meant to be a prison of controlling desires, but neither is it meant to be a barren desert void of all joy. Self-control is the key to a happy balance between excess and nothingness.

Food is one of the great sources of holy joy and pleasure God gave humanity. A well-prepared meal enjoyed in the company of good friends brings heaven and earth together; spirit and matter become one. Preparing a meal makes one a co-creator with God and a sustainer of life, something that is holy in itself. In other words, holiness doesn’t always begin in the church; sometimes it begins in the kitchen.

Susanna Krizo
Editor
Board of Directors, CCI
Secretary

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God's Garden
- Herbs, Spices, Vegetables, Fruits, and Grains 

Garlic [Allium Sativum]

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.
– Alice May Brook

Garlic, the quintessential spice in the kitchen - love it or hate it - comes in many forms. Other than the pristine looking white or pink bulb with its manifold cloves, garlic can be found also in the form of a salt, granules, flakes, smoked, minced, oils and capsules.

Garlic is a benign spice until exposed to air. A baked or cooked whole clove has a nutty flavor, far from the pungent aroma usually associated with garlic. Sliced garlic begins to give you the idea, but the more surface is exposed to air, the stronger the flavor of the garlic, wherefore minced garlic provides the greatest punch (an enzyme called allinaise is released when the cells are ruptured, creating the (in)famous smell). Although polar-opposites as far as flavor is concerned, garlic and chocolate do have one thing in common: once burnt, it cannot be saved. When sautéing, keep an eye on the temperature and stir often, to avoid the bitter flavor of burnt garlic.

Do not refrigerate garlic

When buying garlic, avoid garlic imported from China as the bulbs have been irradiated using radiation, and are literally dead. You can tell irradiated garlic from its lack of flavor and its mystical ability to last forever (since it’s dead, it won’t sprout). Another kind of garlic to be avoided – unless you use your garlic quickly - is the one found in the supermarket. The garlic is usually stored in the fridge before brought into the store, which causes it to think spring is here! as soon as it hits the shelf. Because garlic works like other bulbs - it rests during the cold winter and sprouts as soon as spring appears - the supermarket garlic will sprout within a couple of weeks and quickly deteriorate afterwards. The best kind of garlic is that which is alive and has been properly stored, which usually means homegrown. And although you may not have the time to grow your own, your local farmer does!

Garlic is divided generally into two groups: hardneck and softneck varieties. Softneck garlics have more cloves, are easy to braid (due to their soft necks), and last longer; hardneck garlics have larger cloves and more complex flavor profiles, as they are closer to the original wild garlic and reflect the soil and weather patterns of their growing regions. Earthenware (instead of airtight plastic), held in a cool place (55-65 F/13-18 C), is recommended for storage. Homegrown garlic will hold 4-12 months, depending on the variety. A sprouted, dry garlic is more pungent than fresh, so use less.

Garlic is considered a medically beneficial spice due to the amino acid Alliin, which, once introduced into the body, breaks down into sulfides and other compounds. It takes time for the alliinase to react with alliin to form allicin, wherefore, once you mince the garlic, let it sit for awhile before consuming it. If you don’t have the time, drink some water with the garlic, or blend it with oil, in order to insulate the garlic from the acids in our stomach, which will prevent the chemical reaction, and send the garlic either to the small intestines (water) or the lymphatic system (oil). Garlic is said to lower blood pressure, cholesterol, regulate blood sugar, prevent cancer, function as a natural antibiotic, among other health benefits. (For more information, see http://www.gourmetgarlicgardens.com/health.htm) But as with all other good things in life, moderation is needed even in the consumption of garlic. A daily dose of three cloves is usually recommended.

Susanna Krizo
Editor
Board of Directors, CCI
Secretary

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From the Burner
- Life lessons from Christian chefs

 26 Years and counting…

26 years ago I told my wife (who was 6 months pregnant) that I wanted to become a chef. I was in nursing school at the time so I thought this would be a shock to her, but being the loving, praying, Christian woman she is, she said “If God has given you that talent, then go for it, I will support you 100%.” That statement changed our lives forever. Not knowing where to go from there I just jumped in where ever I felt led.

If I could leave something on earth that I have learned, that would help people in their lives, it would be to listen to the Holy Spirit. That first thought (or voice) that comes to you every day, many times a day is the Spirit in you, guiding you. I believe that we all can know what God wants for us. It is written in Matthew 7:7:

“Ask and it will be given to you; seek and you will find; knock and the door will be opened to you.”

Think about it, when you say, “I knew I shouldn’t have done that!” that’s because your first thought was “Don’t do that!” Or “I should have done that.” That’s the Holy Spirit - listen and you can hear. Ask yourself a question and the first thought that comes to you is usually the right one.

This spiritual skill can be sharpened by spending time in prayer and meditation daily.
Someone once said

“We are not human beings living a spiritual life but Spiritual beings living a human life.”

This is so very true. Incorporate this principal into your culinary work and you will see the difference.

 “He is the Holy Spirit, who leads into all truth. The world cannot receive him, because it isn't looking for him and doesn't recognize him. But you know him, because he lives with you now and later will be in you.” - John 14:17

Chef Bob Vaningan

Board of Directors, CCI

Local Chapter's Director

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Did you know….?
- Miscellaneous helpful hints and technical advice from the kitchen

Did you know that although those fancy crème brulee torches, that range from $ 30-60, are cool to look at, you don’t really need one? Instead, go to your local hardware store and get a $ 15 butane torch. It works just as well, although you lose in the looks what you gain in the price. But luckily the customer sees only the end product, making it a worthwhile exchange.

Ira Krizo
Board of Directors, CCI
President
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