Holding a knife high in the air, chef Rawn Wooden walked inside and looked into the eyes of more than 30 teenagers gathered at the Wilde Community Center.

``Let's cook some chili!'' said Wooden, a chef from the culinary school Le Cordon Bleu, as he stood in front of the high school students from the Early Prevention and Intervention Program in Hialeah.

The program aims to prevent crime, violence and drug abuse among kids ages 12 to 17 by engaging them in sports, community service and recreational activities, said program coordinator William Sanchez.

``Some of these kids have had problems with the law. Others come here to complete their community service hours,'' Sanchez said.

The cooking class was planned to teach kids about the importance of eating well, continuing with their education and pursuing their dreams, he said.

During the class, Wooden encouraged the group to choose healthy food as part of their daily diet.

``No matter how great you cook, if you have bad quality ingredients,'' said Wooden while he reached his cooking utensils, ``food won't taste good.''

As the kids sat quietly facing the chef, Wooden sliced onions and removed the stems of a handful of jalapeños and chilies. He then slit them lengthwise and placed a large and heavy pot over medium heat.

His goal: to teach the crowd how chili can be done in one hour, while inspiring them to pursue an education in culinary art.

``Just as you need education to be a successful chef in the future, you also need to practice and get experience in the kitchen,'' Wooden said.

Wooden simmered the thinly sliced onions and peppers with olive oil and then added ground beef and kosher salt to the blend. From tomato paste to slow-braised beef, browned onions provide a base, a background, on which layers of other flavors are built, he said.

As the smell of beef and spices filled the room, the peppery odor grabbed the kids' senses and interrupted their concentration.

``Do you smell the onions?'' asked the chef smiling. ``Yes!'' replied the group in unison.

When laughter combined with the sounds of the saucepan, program coordinator Sanchez intervened.

``Focus, kids, focus,'' said Sanchez snapping his fingers. As soon as the silence returned to the room, the crowd's questions boiled over.

``Do you cut your fingers often?''one of the kids asked. ``Have you seen famous people?'' another one asked.

``As you become more experienced, you won't cut your fingers,'' Wooden said, as he reached for a can of beans. ``Some people think that education is not important, but in order for you to become a successful chef, you need to educate yourself. Remember, the decisions we make today determine our future.''

``And, yes, I have seen famous people,'' Wooden said. ``But they eat normal food, you know. Just like you and me.''

He then lowered the heat and lifted the pot. Nearby, Sanchez lined up plastic plates and spoons for the hungry audience.

``Now, see that.'' Wooden paused and dug a plastic spoon into the pot. ``That's gonna be good.''

As the class stood up to taste the dish with its robust, marinated, cracked pepper taste, one of the girls went back quietly to her seat.

With her plate in one hand, she carefully filled out a culinary workshop application.

``I want to learn more about cooking,'' said Reynali Nieves, 15, from Hialeah. ``I think I'm a creative person.''

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