Being a Chef

Last night we had our big meeting, sort of like the weekly meeting at Crusade back home where we all get together and worship the Lord with song, have a speaker, fun games, announcements, etc. Well instead of a speaker this time we just had share time, where anyone could get up and share what the Lord has been teaching them, or how they feel about Project so far, basically anything you wanted to say.

So I got up and shared something, something that went like this:

Before coming on Project when I was sitting down and deciding what job to apply for, I felt the Lord calling me to the job as the "Project Cook." I didn't really know why He was doing that, cause I've only really cooked for a maximum of maybe 10 people at a time, and there were going to be 82 people + guests to cook for out here in California.

As I was praying about it, I felt like God was really challenging me to do it, despite my self-doubts. I told God I'd take on the challenge and started getting excited about this neat opportunity to serve the other team members.

Well now that it's halfway over, I must say. It was a lot harder than I expected. Basically I will start preparing about 5 or 6 hours in advance, depending on what the meal is, and do as much as I can ahead of time. The problem is, you usually cant do a lot ahead of time, because all the food needs to be kept hot or warm somehow. Meats and pastas therefore must be cooked no earlier than about an hour before dinnertime, which is 6pm. The staff had been really awesome because they would just come in and ask what needed to be done, even if their group wasn't scheduled to work. With them gone, kitchen duty enthusiasm has drastically died.

At 5pm, two helpers come early, which is a really good thing, but typically still not enough hands to get everything ready. Then at 530, about 8 -10 more people show up to help wipe down tables, chop veggies and fruit, set up the salad bar, make drinks, take out paper goods for guests, etc. This crew also cleans up the dishes after dinner (praise God that's not part of my job).

Around 530, things start to get hectic. 15 people start asking me where things are, what they need to do, what needs to be set out, how to slice bread, what knife to use...you get the point. Just read my mind people, it's not that hard. Food starts coming out of ovens and frantically wrapped in foil to keep it warm, people start getting anxious cause they'd rather be outside eating than inside helping prepare. I don't blame them.

I have hit the point in the summer where I am just tired. I started getting frustrated with the job. Hearing people talk about how they wish there was more food, that it was warmer, that there was different dressing or cheese; it's kind of hard not to take it personally. I want everyone to like the food and enjoy what I make for them! On top of that, there is 1 vegetarian and 1 lactose intolerant who have to have separate dishes made specially for them.

I started complaining to the Lord. "Why can't people appreciate me more?" "Why can't there be two cooks instead of one?" "Can they pay me more?" And then He reminded me of a familiar story...


In Luke 10:38-42 Mary and Martha have Jesus into their home. While Mary sits at Jesus' feet
listening to Him and being taught by Him and just enjoying His presence, Martha is distracted with much serving. Probably in the kitchen. She asks Jesus why He doesn't tell Mary to help her. Basically Jesus says that Mary values Him as the most important thing in life, and that He is the only thing that is necessary, and nothing will take that away from her.

This is not a command to be lazy and unproductive. Nor is it a command not to help out others in tasks they are assigned. It is Jesus reminding us that He needs to be our priority, our ultimate desire, the thing we pursue before anything else.

I had been so caught up in getting things done, grocery lists, making menus, ordering food, preparing it, and trying not to get stressed out that I began to allow that to take priority in my mind and in my actions over the Lord. But as always, He lovingly pulled me back reminding me that He will take care of all my needs.

I only have 1 and a half more weeks to cook for my wonderful friends I have made out here, and I am so thankful for the opportunity to make the meals and to exemplify Christ in humble service.

This week's menu:

Monday dinner- Chicken Fettucini in a creamy Alfredo sauce, with garlic bread and garden salad
Tuesday lunch - Philly Cheese Steaks, potato chips, and fresh watermelon
Wednesday dinner - Camp (Roast Beef and Vegetable) Stew, dinner rolls, canteloupe and honeydew, with carrot cake for desert
Friday lunch- Chilli cheese dogs, potato chips, red delicious apples, and snickerdoodle cookies
Saturday- Chinese night! Orange chicken, sweet n sour chicken with chou mein noodles, white and brown rice, carrot sticks celery with veggie dip, and fortune cookies!

Bon Appetit