It’s week 6 of Open Gate International’s Orange County Winter Culinary Arts Program. Executive Chef Cinthia Worsey has introduced 16 students in our current class to the atmosphere and demands of a professional commercial kitchen. In the area of life skills, students are learning to overcome fear, to maintain a positive attitude, strive for excellence, and work with integrity, ethics, and honor.

In the coming weeks, during the Strengths portion of the life skills curriculum, students will highlight the best qualities of their classmates by writing them on the chalkboard. “We take a photo of each student beside their strengths and present them with it at their graduation ceremony on April 9,” says OGI’s Executive Director Judy Lamborn. “This is critically important, as most of our students have never been told what they are good at, or know how they are perceived by others,” she continued. “Quite often, they are shocked when they hear all the positive things their classmates have to say about them—especially after only knowing them for a few weeks.”

On the culinary side of the curriculum, we checked in with three students as they prepared two pasta dishes in the OGI kitchen.

Eddie

Q: What have you learned so far?

A: Everything! Cutting, frying, and blanching vegetables. What we’re doing now, pasta, is very delicate. It looks easy, but you have to know what you’re doing. Chef Cinthia is why I’m here. I came to learn from her – she takes the time to help you out and work with you. If I can work for someone who is as great as Chef Cinthia, I’ll be happy.

Gavin

Q: Did you have kitchen experience before coming to OGI?

A: I have a few years of cooking experience, but never had the chance to develop my skills like I have here. I’ve learned the individual stages of creating a meal, from prep to completion. We started with sauces. In the first class, we just came together to make a meal. Now we are learning how to complement flavors, emulsify ingredients, and balance acidity, sweetness, and bitterness – learning what to add and subtract to make it all delicious. These are the skills I’ll need to become a Chef Cinthia, an executive chef.

Catherine

Q: What’s the most surprising thing you’ve learned?

A: The technique of stir-frying. I had done it before, but I wasn’t doing it right. Once you know the right technique of doing it, it’s so much better. You use the right amount of oil on high heat, and cook it as fast as you can.

There’s something wonderful in the power of culinary arts. No one knows that better than Open Gate International’s Global Executive Chef, Cinthia Worsey. Growing up in South America in a home where food was passion, Chef Cinthia has many childhood memories that start with her mom and grandmother in the kitchen. She soaked in every moment, and when it was time to choose a career, food was the obvious path. Chef Cinthia graduated from Le Cordon Bleu California School of Culinary Arts and has worked in renowned restaurants such as L’Orangerie in West Hollywood, Restaurant Bastide on Melrose Place, One Sunset Restaurant, in the Backroom Wine Lounge at Morry’s of Naples as well as been a personal chef for high-profile clients. As Open Gate International’s Global Executive Chef, she runs the culinary program in Orange County, creates meals for fundraising events, oversees the global programs in different parts of the world and develops all the menus and manuals that are used in the kitchen.

Let’s get to know a little bit more about Chef Cinthia!

OGI: What is the most significant lesson you have learned in your work with Open Gate International?

CC: You get to meet and teach people that come from all different parts of the globe, who have been through horrendous things, and they still have such an amazing attitude. Even with everything they’ve gone through, even if they come without anything, they are so grateful. They give what little they have.

Here at OGI, we can give people a little push and see how they blossom. I’m so lucky to be able to be doing what I’m doing right now. Everything that I’ve learned and experienced has trained me to be able to do what I’m doing right now. I am better equipped to work alongside our students with a little extra patience and compassion to make a difference in their lives.

Thanks to OGI, I have learned so much about being loving and compassionate no matter what. That’s one of the most impactful things that I hope to always take with me. In addition to this, traveling with Deidre (Pujols) has really opened my eyes to the issues happening around the world, including such devastating crimes like human trafficking.

OGI: What is your favorite kitchen memory?

CC: In addition to happy times spent in the kitchen as a child, the first job that I had in the United States was in a kitchen. It was at L’Orangerie, and I begged to work in the kitchen right after school as an internship. They didn’t really need an intern per say, but I just kept calling for weeks until they offered me the position – I just really wanted to work there. Every day I came to work, worked six days a week from two o’clock in the afternoon to one o’clock in the morning just for the experience.

Not only was this my first kitchen experience, but also my favorite kitchen memory because I prepped the “family” dinners, which took place at five o’clock and all staff gathered outside and ate together. I was always asked to cook the meal, so most of the time the entire staff was eating the food I created. It’s a sense of satisfaction when you can see people enjoying your food. It’s our own language that allows people to connect on different levels.

OGI: What do you wish people knew about cooking?

CC: How to use salt. People are afraid to season and use spices and herbs to enhance the meal, but salt is the beginning of everything. It allows you to taste more of everything. If you don’t have salt in your food you can’t taste sweet, you can’t taste acid, you can’t taste bitter. You may be able to taste a little, but salt adds depth. Salt opens our palate to experience additional flavors, and it’s actually in our DNA.

Tip from Chef Cinthia: Rather than table salt, try adding flavors like Himalayan salt and lava salt to really bring out added flavors.

OGI: What is your favorite piece of cooking advice?

CC: Use all of your senses. You can elevate your palate just by using all of your senses. I always tell my kids that chefs are the most unique because we use all of our senses. A painter uses touch and sight, but doesn’t taste, smell or hear things. A chef is an artist that uses all five senses. When I’m in the kitchen I can see, taste, touch, smell and hear. I can hear when the potatoes are ready. I can hear – not smell – hear when something is burning. There are a lot of different aspects in the kitchen that I think people can miss because no one has shown them. Pay attention to the details. It can be healing for a lot of people. It can be a way of mediation.

Thank you so much to Chef Cinthia for sitting down with us and taking time to share her thoughts and experiences about Open Gate International and the art of cooking. We’re so thrilled that she’s part of our team and grateful for her leadership in the kitchen. Be sure to follow along with us to see Chef Cinthia’s creations in the kitchen first-hand.

Ingredients

• 1 ½ pounds red bliss potatoes, quartered
• 1 large red onion, julienne
• ⅓ cup extra virgin olive oil
• 3 jars Grilled baby artichokes
• 1 T chopped garlic
• ¼ turmeric
• ¼ paprika
• 1 teaspoon cayenne pepper
• ⅛  teaspoon freshly ground black pepper
• 1 cup pearl tomatoes
• 2 lemon, juice and zest
• 2 cups kalamata olive or green olives
• 3 tablespoon capers
• 3 T fresh mint, chopped
• 1 T fresh basil, chopped  
• 1 T parsley, chopped

Directions:

Preheat the oven to 350 degrees F.

In a large bowl add the potatoes, onions, olive oil, garlic, turmeric, paprika, cayenne, salt and pepper. Toss to evenly coat the vegetables. Spread evenly and bake for 45 minutes to 1 hour, stirring occasionally. Add the tomatoes and stir well. Cook until the potatoes are tender, 10 to 15 minutes. Remove from the oven and let cool. Add the artichokes, olives, lemon juice and zest, capers, mint, basil, and parsley. Adjust the seasoning, to taste, and add additional lemon, if desired. Serve cold.

 

Ingredients:

1 bunch lacinato kale, chopped

1 bunch Swiss chard, chopped

1 bunch spinach, chopped

1 can black beans, drained

2 cups vegetable stock

10 cremini mushrooms, sliced

1 medium onion, sliced thin

1 medium red pepper, sliced

2 fresh tomatoes, chopped

1 tsp. cumin

1 tsp. paprika

1 tsp. chili powder

5 cloves garlic, crushed

12 yellow corn tortillas

2 T liquid aminos

Sauce

2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion, chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lemon

Directions:

For the sauce: In a blender, puree all ingredients until you have a smooth sauce. Set aside.

Preheat oven 375

Filling: In a saucepan heat to a medium and add some water, sautéed kale, Swiss chard and spinach until wilted. Strained the greens and set aside in a medium sized bowl. In the same saucepan sautéed mushrooms until they have released moisture and are soft. Add onions, bell pepper, tomato, garlic, beans, vegetable stock, liquid aminos and spices continue to cook until soft. Add the greens into the mixture and stir well.

Ensemble: Distribute the enchilada filling evenly throughout the warm tortillas. Coat the bottom of a baking dish with a thin layer of the sauce. Roll up the tortillas, and place seam side down in the dish. Pour the remaining sauce over the top of the enchiladas.

Bake for 25 minutes. Garnish with cilantro or fresh corn, tomatoes, and green onions before serving.

 

Quick Healthy Snack Ideas

Nuts

Great way to satiate your hunger! Nuts keep you full for longer periods. Choose from the lower fat content such as cashews, almonds, and walnuts. Spice it up! I created a few spiced snacks to go Nuts!

Melon Cubes

Cut up some watermelon or, cantaloupe or honeydew and keep them in the fridge. These sweet treats will nip your cravings and give you a boost!

Avocados

Have a half of avocado! The healthy fats in avocados will keep you full and they taste great!

Have you tried avocados with grapefruit? So delicious!

Crudites

Veggies like jicama, bell peppers, carrots, beets, snap peas, asparagus, and broccolni supply a satisfying and delicious crunch, and it keeps you full. Tried them with favorite hummus for dipping.