Many Ways from Point A to Point B

Part 1 of a philosophical comparison in two areas of endeavor...

I used to work as a professional chef. I later sold food and cooking equipment, and taught people about cooking. I mention these things to merely point out that as I share a philosophy and comparison of mine, you may consider me qualified to do so. If not, perhaps read on further and contemplate anyway.

One role and responsibility of a chef, the most important, is that of a cook. You see, a chef is a managerial, leadership role. A cook, not necessarily so. A cook must know how to do exactly that - cook - and execute his station with passion and proficiency. If the second violin doesn’t come in on cue and in tune, the entire orchestra (kitchen) suffers. It’s the makings for an ear wrenching symphony.

You can go to school to learn to be a professional cook. It’s certainly possible to excel as one without formal training. So one cook trains at a great school, works her way up the ladder in many restaurants, becomes a superb cook. Another works his way through a few great books on cooking, labors on his own at the stove, and has a better way around the kitchen then the average cooking school grad. He may arrive at the same level as the schooled cook in a fraction of the time. Perhaps a “foodie” has a natural knack for the knife, whisk, and stove and is able to jump right into the fray of a commercial kitchen after much less experience than most. Whoever the person passionate for food, and whatever the culinary path they walk, a few things are certain.

The cook’s desire has to be fueled by passion. First, you must have the longing to take quality raw food ingredients and create a dish pleasing to both eye and palate. But to bring that desire to fruition, you must have a strong, solid foundational knowledge of foods, cooking techniques, and what happens when you combine the two. This foundation is not only built in the mind, but by hands-on experience - tasting, smelling, touching as a one progresses. What happens when sugars are exposed to certain degrees of heat? Why can fish dry out, even though totally submerged in a poaching liquid? So, the knowledge is honed through experience and executed with excellence.

And is it any different for someone who ministers? I’m not only referring to those who do so as their occupation, but to everyone who is a believer in Jesus Christ, freed from the penalty of sin by faith in his death in their place. Because the Bible teaches that every member of the body of Christ is called to ministry. I’ll continue in Part 2.