Turning Point School Blog
Chef Jordan Kahn of Vespertine and Destroyer joined us on campus this week to help our Dirt-to-Dish campers prepare an incredible snack for our 120 preschool through sixth grade students.
We served a roasted carrot and strawberry sofrito (who knew?) with labni (a type of yogurt cheese of Middle Eastern origin) and hemp, flax, and sunflower seeds; avocado; and herbs, greens, and edible flowers from the garden.
Chef Jordan spoke with campers about the importance of exploring the tastes and smells of all parts of the plants we cook with, and how we can expand our understanding of what plants and animals are healthy and tasty.
We were also reminded by the chef of the importance of writing a convincing letter. It was fascinating to hear how Chef Jordan got his break in the culinary world when he was just a recent culinary school graduate from Augusta, Georgia. He wrote a letter to legendary chef Thomas Keller, convincing him to bring him on as an intern in his world-renowned restaurant, The French Laundry in Napa Valley.
While Chef Jordan didn’t tell us this last part, we know that letter was a turning point in the chef’s life that allowed him to use his unique talents to doggedly pursue his passion and purpose. We’re grateful to have been a part of it for a moment this summer here in Culver City.
In Turning Point’s Dirt to Dish program, students harvest produce from our garden along with products from local chefs and farmers to serve snack to all of our summer campers every day. Through Dirt to Dish, students learn that keeping and harvesting a garden, along with cooking and eating together, allows for a true expression of affection for others and leads to long-term good health, physically and emotionally.