Christian Chefs Newsletter
November 2004

Subscription/Unsubscription/Address Change/Contact Information can be found near the base of this newsletter.

      Main Course
           Christianity in the Kitchen - "Priorities"
           Culinary Learning - "Smorgardsbord"
           CCF Trivia
           Recipe - Jansson's Temptation
           Recent Job Listings - 4 New
           Seeking Employment
           Recipe Contests
           Hints and Tips
           Featured Website - Food Arts
           Chef to Chef
           A Little Something Extra
           A Merry Heart

   A P P E T I Z E R   

"Therefore I exhort first of all that supplications, prayers, intercessions, and giving of thanks be made for all men, for kings and all who are in authority, that we may lead a quiet and peaceable life in all godliness and reverence." -1 Timothy 2:1-2 (NKJV)
The United States' elections are over and with much less effort than 4 years ago. Seeing all the different governors, senators, and the president elected and re-elected recently reminds me how much we should be in prayer over the countries we live in and their rulers. CCF consists of Christian cooks and chefs in over 35 different countries (and growing), so we alone in prayer over our nations and rulers consist of a great part of the world's influence. Never underestimate the power of prayer.

I was great seeing some of you at the Southern California Cooks Advance earlier this week, and I pray God was able to bless you there.

Will you be attending the Christian Camping International conference or do you live near Savannah, Georgia? God has provided us a time to share about the ministry of CCF in a reception setting to those attending that conference on the evening of Monday, December 6th at 9:30pm at the Hyatt. Please contact Leo at "" if you're able to help out at the event, in any other way, or if you have connections within that Hyatt. Otherwise, feel free to stop in and say "hi".

God Bless,
Ira Krizo

   M A I N    C O U R S E   

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


Just finishing up the busiest season of the year where I was just working, being married, having a 4 month old son, full-time ministry (CCF), and a bit of a social life, I've had to seriously focus on my priorities lately. All these things I truly believe God has put in my life and have been entrusted to me, and I consider each of them a great blessing. I'd imagine most of you probably have similar thoughts... How do you balance work, devotions, family, ministry, and everything else in as busy a life as most cooks and chefs have? None of these items can generally be dropped from our lives; therefore every single one of them is a priority God has for our lives.

If we don't work, we can't provide for our family (1 Timothy 8:5) or minister in the environment God has called us to (Yes, working in the kitchen, even a secular kitchen IS a full-time ministry in itself).

God has called us to love our spouses (Ephesians 5:22-33), so if we work too much, plus take care all our other responsibilities, we couldn't adequately love them. Therefore that must also be a priority for us.

We are called to train up our children in the Way (Proverbs 22:6) and bring them up in the training and admonition of the Lord (Ephesians 6:4), so if we're too busy with life for our family, it's difficult to spend that time to bring our children up in the Lord. What kind of example to them is that?

Then if we don't have devotions as another priority in our lives we start losing focus on God, putting that focus on ourselves instead. We can never lose our salvation, but we can lose direction, which is a sad thought for all who truly love God and wish for His will to be done on earth.

Many of us have also been called into another ministry, just like God has done for me with the different ministries He currently has in place within CCF, as well as a vision for a future Christian culinary school and more. With that as a calling in my life (and many other similar callings in others' lives too), it would be sin to forsake the calling. Plus, as it's something heavy on my heart, I'd never want to forsake it anyway. Therefore, that too is once again another priority.

So for many of us it may seem impossible to keep ALL those as our priorities in life, right? I know I sometimes find it very hard to give the due time and effort each requires. Some speak about priorities and only mention God. I'm actually doing the same, but taking it a step further in all that God has called us to. With all that in mind, we must know how much of a priority each item is and should be in our lives, and pray for assistance - "Lord, help me to best manage all that You've entrusted to me however You so desire me to do it."

Matt 22:36-40 "Teacher, which is the great commandment in the law?" Jesus said to him, "'You shall love the LORD your God with all your heart, with all your soul, and with all your mind.' This is the first and great commandment. And the second is like it: 'You shall love your neighbor as yourself.'" -Matt 22:36-40 (NKJV)

These few verses are what Jesus Himself has told us are to be the most important things of our lives. The first is our walk with the Lord and the second is people. Although it's not a law to keep your devotions, I recommend it to help you keep your focus first on God, looking at everything else in life through what God teaches you through His Word and your walk with Him. Secondly is people - primarily your ministry of and to your family, and also to anyone else God puts in your path.

As I mentioned above, work is very important too, but don't let it get in the way of your walk with God and your family. If you work 70 hours/week every week, you may want to consider a new job. What's more important - your marriage or your job? I understand that occasionally it is necessary to work that many (or even more) hours in a week, but if that occurs every week, I would suggest that work has become a bit too high of a priority in your life, shutting out many of the other priorities God has for you. Which would you prefer - work more hours for more pay to support a wife who will divorce you and a child who won't grow up with any spiritual and much moral direction from you OR get a bit less pay and have a wonderful relationship with your spouse and children without so many toys that money can buy?

Those are by far the most important three topics that each of us needs to balance, of course working a little sleep into that too if time permits. Then once those priorities are straight, carefully work the rest out to see how much more time you have for a social life and to help out at your church or any other ministry God may call you to.

I do pray for you all and pray that God would speak to you and open your hearts to any change and encouragement He has in mind for you. Sometimes in my own life I've thought God wasn't speaking to me, then I came to realize that it was me not listening to Him, as He always is, was, and will be here for us.

Ira 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:

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


History behind the Smorgardsbord

The Swedish Smorgardsbord's history goes back to the beginning of the 18th century. A table consisting of hard liquor was popular during those days. When the railway extended itself through greater parts of Sweden, a similar table was found in the railway station's restaurants, with the addition of small items such as small savory dishes, bread and butter. Hence the name "Sandwich Table". As the smorgardsbord developed and more dishes were added, the Swedish mentality, which demands that all things are to be done in order, found its way to the kitchen. A kitchen with an inclination towards the French cuisine began to place the dishes in a "parade formation" on a long table and the tradition, that still remains, began.

The French gave the look but it was from the English that the manner of serving was taken: the guests are not served; instead they walk around the table and choose what they wish to eat according to their own taste.

The smorgardsbord is enjoyed throughout the year but it is by far most popular during the Christmas season. During the holiday season, the table is renamed "Julbord" (Christmas table). Every county adds its own specialties to the already bountiful traditional Julbord which makes traveling through Sweden during the holiday season a very special culinary experience. And if you decide to take a trip to the East, you'll find that the Finns appreciate their vegetables in a vide variety of casseroles even during Christmas.


Due to the great variety of delicatessen found on the traditional Julbord, a "system" has been created to enhance the experience and to make enjoying the dinner easier for everyone. The main table(s) is divided into five categories which are enjoyed in a set order. This is especially true for restaurants and formal dinners. If the Christmas table is enjoyed in a home, there is usually only one table and not all the items listed below are present. In this case, it is customary to begin with the cold dishes but the set order observed in a more formal dinner is not required.

The First Round
The first round includes a wide variety of pickled herrings, salads and cheeses
- Spickesill, inlagd sill, glasmästarsill, senapssill, kryddsill, gravad strömming, ättiksströmming, gubbröra, sillsallad, potkes, Västerbottenost.

The Second Round
The second round includes fish and shellfish such as gravlax, cold salmon and other Scandinavian fish and shrimps.
- rökt fisk, gravad lax, kall lax, inkokt strömming, inkokt ål, ålaladåb, böcklingsallad, räkor.

The Third Round
The third round includes the Christmas ham, other cold meat products and egg salad
- leverpastej, julskinka, fårfiol, kallt kött, grisfötter, kall griljerad grisknorr, kalvsylta, pressylta, rullsylta, korvsallad, äggsallad, ostsallad.

The Fourth Round
The fourth round includes all the hot dishes such as Jansson's temptation (see below recipe), meatballs and blood sausage
- Jansson’s frestelse, ansjovisfräs, sillbullar, stekt salt sill, lertallrikssill, sotare, laxpudding, kokt rimmad oxbringa, kalvfrikadeller, stekt fläsk, fläskkorv, hackkorv, julkorv, blodkorv, köttbullar, revbensspjäll, brunkål, rödkål, långkål.

The Fifth Round
The last round completes the dinner with a variety of sweet desserts such as fresh fruit salad, cold rice pudding with whipped cream, ginger cookies and apple cake. Enjoying sweets is not limited to the end of the dinner during the Christmas season in Sweden: chocolate is found in almost every home, and is enjoyed any time of the day.
- bärkompott, fruktsallad (på färska frukter), ingefärspäron, pepparkakor, punschtårta, risgrynsgröt, ris á la Malta, spettekaka, äppelkaka, klenäter.


To the great sorrow of the Coca-Cola Company, the Swedes prefer a drink called "must" (a soft drink similar to Coke, but malt gives it a unique, slightly savory taste) during Christmas, which is the only time of the year it can be found in stores, except for Easter. Homemade beer is also highly appreciated, alongside with glogg (warm red wine with spices).


When you approach the table, don't begin to pick and choose as soon as you can. It is customary to walk around the table once to get a good look of what is served. This way you will show your appreciation to the host who has spent days preparing for the dinner and will avoid missing the dishes you enjoy the most. The next definite mistake is to pile up. If you do, you will be noticed by everyone and will most likely receive a comment or two. Instead, take small portions and take a new plate and set of silverware each time you return to the main table (if you are in a restaurant. In a home, use the same plate and silverware). The only limitation on how many times you can return to the main table is your own stomach. Whether you should wait for everyone to finish before heading to the main table for more depends on who you are dining with. If you are in a home, among family and friends, you may come and go as you please. But if you are participating in a more formal dinner, follow other guest's example.

You don't have to wear the best attire you have, but it is customary to show respect and appreciation to your hosts and dress nicely. After all, to provide a Christmas table takes a lot of time, effort and money.

Susanna Krizo


Questions about this article or any other culinary-related subject can be asked via the "Culinary Q&A" Section of the Message Boards:

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

Prefer your measurements in a different format? (weight vs. volume)

Jansson's Temptation
(Janssons frestelse)

Author: Ica Bokforlag
Yield: 4 portions

This is one of the most well-known dishes in Sweden and is served on a smorgasbord, for lunch, or as a late night supper. It can be prepared ahead of time and then reheated later using a little extra cream or milk.

8-10 potatoes
2 onions
20 brisling anchovy fillets
1 1/4 c (300 ml) whipping cream
1 tbsp dried bread crumbs
1 tbsp butter

1) Peel the potatoes and onions. Coarsely shred the potatoes. Slice or chop the onion and saute it in a little butter for 5 minutes.
2) Alternate layers of potatoes, onion, and anchovies in a lightly greased baking dish, the top and bottom layers consisting of potatoes.
3) Pour half the cream and 2-3 tbsp anchovy juice over the casserole. Dot with butter and sprinkle with bread crumbs.
4) Bake in the oven at 435'F (225'C) for 45 minutes. Baste the outer edges of the casserole with the remaining cream towards the end of the 45 minutes.
5) Serve together with bread, butter, cheese, and a tossed salad.

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.

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

First, this newsletter's question:

What berries are also called bounceberries?

E-mail your answer to "" 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:

What Scandinavian "table" claims to offer you sandwiches, while in reality, its great variety of delicatessens doesn't include bread at all?


Additional information found/submitted on the subject:
(see above culinary learning article)

The first people to answer this question correctly:
1. Carolien Bell, Austin, Texas
2. Gail Holleman, Prescott Valley, Arizona
3. Anne-Marie Hofman, Sydney, Australia
4. Ethel
5. Leo Griego, Nashville Rescue Mission

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

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!

Name = The Crusader Conference Centre, Galston
Location = Galston, New South Wales (Australia)
Position = Chef

Name = Alpine Camp and Conference Center
Location = Blue Jay, California (USA)
Position = Food Service Manager

Name = Inspiration Point
Location = Clitherall, Minnesota (USA)
Position = Food Service Director

Name = New Life Ranch
Location = Colcord, Oklahoma (USA)
Position = Food Service Coordinator

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

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.

Name = Hannah Brant
Location Desired = Scotland or elsewhere in UK
Position Desired = Cook/Chef

   D E S S E R T   

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

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:

Sorry, there are no professional contests this month that we’re aware of.

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!

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

To fancy up the top of a cake, cookies, or pie, try placing a wide-patterned doily on top. Sprinkle powdered sugar over it and remove.

Permission given from the "Tips and 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.

><> ><> ><> ><> FEATURED WEBSITE <>< <>< <>< <><

Food Arts Magazine

This is a free magazine for all who work in the culinary industry. It has an events calendar of trade shows and seminars, recipes, culinary articles, culinary news, and birth announcements (new restaurant openings). If you've received it before (and were a bit disgusted), they have discontinued the "chefs with their blenders" feature.

><> ><> ><> ><> CHEF TO CHEF <>< <>< <>< <><

"Volunteers in the Kitchen"

"Does anybody know about the legal issues of allowing volunteers in the kitchen? I'm wondering because I don't want to do things illegally by allowing volunteers. Most volunteers would be people checking out a job opening (them trying us out and vice versa for a day) OR people interested in cooking volunteering occasionally.

I've heard the labor board has major issues with that, plus problems arise if there's an injury and workmens comp gets involved, BUT for education (and finding the right employee) I believe it to be very important. Is there a disclaimer that volunteers can sign or is it just outright illegal?"

You are welcome to respond to this message in the "Culinary Q&A" section of CCF's message boards:

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.

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

When You Feel Boiled in Oil

Krispy Kreme Doughnuts is one of the fastest-growing franchises in America. In addition to their unique taste, a key to Krispy Kreme's phenomenal success is its strategic blueprint for individual shops. Customers are able to watch through a wall of glass while doughnuts are created along an assembly-line conveyor system.

First the little balls of dough are shot through with a piercing blast of air to create a hole. Then the flat doughnuts are forced to spend time in the "proof box" where they ride a vertical elevator up and down in an atmosphere of heat and humidity. This is what allows the flat dough to rise. Then the soon-to-be delicacies are dropped into hot oil in order to be cooked thoroughly. As the circular survivors of such an intense ordeal make their way toward the end of the line, they pass through a cascading waterfall of icing.

Just as the poor doughnut's trial produces a product of great delight to the customer, the trials God allows in our lives bring about in us what delights Him.

Illustration from

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

"I was cooking breakfast for a Scout group a few years back and one of the Scout Leaders woke up with a MAJOR case of the grouch. It seemed to him that no one could do anything right to please him.

Since I was cooking hotcakes and scrambled eggs, I thought I would "cheer him" up a bit. Whenever I cook for large groups I usually cut a few 3 inch discs out of card stock- (on campouts it usually from cereal boxes). Whenever a "Grumpy Gus" comes along I place one of my discs on top of the pancake batter as soon as it hits the griddle and then I spoon some batter over the top to cover it.

I told John I needed to make up some more batter (a little fib) and asked him if he wanted to wait for the other 2 hotcakes for a "3 stack" or if he wanted to eat the first one now. He replied that IF he had to wait for the rest, he would eat the one already cooked. As I was "making up more batter" (actually dicing ham, onion bell pepper and mushrooms). I hear this "What the thunder?" and everyone at the table began laughing. I turned around to see him furiously trying to cut his hotcake with a plastic knife. The Scoutmaster asked John if the hotcake was a little tough and John replied that he could probably plug the hole in his boots with it. The SM told John that the hotcake would cut easier if he first took the cardboard out of the middle of it. By this time everyone was roaring with laughter except John. I told John that the guys weren’t laughing at him but that they were laughing with him. He replied with "I ain’t laughing yet". I told him that he would in time. Then I gave him a fresh stack of hotcakes and a 3 egg omelet that no one else got.

The rest of the time while we were at camp, whenever I was able to get John’s attention I’d give him a quick peek at a cardboard disc in my pocket and he’d end up with the case of the chuckles.

Earl Dowdle
Salt Lake City, Utah

Story taken from "Kitchen Funnies" post in the forums. Feel free to post your own:

   T O O T H P I C K   

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God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
Phone: (619) 429-0705
Fax: (508) 462-1068

Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325

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

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