A battle rages over whether or not a young culinary apprentice should attend a prestigious culinary school or train his way through the ranks of the world’s leading restaurants.  That decision was made for Chef Jordan Lynn at an impressively young age, when he was given the opportunity of a lifetime to mentor with a culinary master.

A veteran of several local Phoenix kitchens by his early twenties, Lynn was tapped by La Grande Orange as the sole apprentice of Italian Gelato Master, Moreno Spangaro’s, intensive, old world recipes and techniques.  “Maestro Spangaro” was recently led to return to his family in Italy, leaving behind what had become a phenomenon of culinary artistry.  Mr. Spangaro, after years of break-in’s to his business to discover recipes and secret traditions, selected one individual to tutor in this very precise art.  Lynn, having manned the kitchens at next door’s La Grande Orange Grocery, was a regular of the shop, as well as a friend and fan of Mr. Spangaro.  As La Grande Orange owned the lease that Spangaro was vacating, it provided the perfect marriage.

The lessons Spangaro offered were irreplaceable.  They were also completely from memory, as Mr. Spangaro, in an effort to closely guard all of his secrets, had never committed a single recipe to paper.  And neither would Lynn.  The lessons of the old world would be taught in an old world manner. “The most important lesson that Moreno taught me,” begins Lynn “was that you can focus upon perfection without becoming a psychopath, if you allow it to trickle down to everything else that you do in life.  Toward the end my training, Mr. Spangaro would repeat, ‘You’ve got all of these skills, but making a great product now is only the beginning.’”

A veteran of several of the Phoenix locations of La Grande Orange, Lynn was in the kitchen at the young age of fourteen.  Says Lynn, “None of the kids my age were working. I was washing dishes, wet and dirty, but these talented chefs took me under their wings and taught me a craft.  I found myself ingrained in this industry even before I realized I was interested in it.  Now, of course, it is my obsession.”

Lynn brings to The Misfit a young chefs passion for all things fresh – product and creativity.  Fortunately, his new position arrives only steps from one of the country’s leading farmer’s markets.  With a large percentage of the menu dedicated to the offerings of twice weekly trips to the market, Lynn is thrilled by the possibilities, adding “We are fortunate here that the clientele of the Misfit allows for both those that love a great burger, and those that are longing for a lighter, vegetable centered option.  It offers a chef a very exciting playground.”

Will the infamous gelato make the trip to Los Angeles, as well?  When La Grande Orange sent Lynn to be mentored by Spangaro, the company become the sole heir of all of Mr. Spangaro’s closely guarded secrets.  Renamed Grateful Spoon Gelato, “it will always remain exactly the same,” says Lynn.  “I was only taught one way to make it, and that will always be the only way that it is made.  And yes, it is on my menu now.”

The Misfit Bar | 225 Santa Monica Boulevard
Santa Monica, CA | 90401
www.themisfitrestaurant.com