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J ason Chandler made his childhood home in several southern states as an Army brat. When his folks were stationed overseas, Jason (better known as “Chandler”) spent several years with extended family, including an influential period with his Arizona grandparents. “I was 10 years when Grandma Betty taught me how to cook. I started out as chief chopper and dishwasher, but soon graduated to three-course meals of my own invention.” It’s easy to become a Foodie after choking down one-too-many MREs (dehydrated military meals in a pouch). “Grandma also taught me how to garden and turn a fresh-picked tomato into that night’s marinara sauce. How to fold laundry the right way. In other words, life skills.” After high school, Chandler took geology coursework. To pay tuition, he worked two jobs—restaurant jobs. With the love of cooking already so imbedded, Chandler’s career swing was inevitable. Enter PAID ADVERTISEMENT From Grandma’s Kitchen to Ours MorningStar Executive Chef: Jason Chandler Farm to Table A few months back, Chef Chandler acted upon a long-held desire: a MorningStar garden. Having years of experience with organic gardens tucked away on roofs and in tiny backyards, he knew not only how to till and tend, but do so in modest spaces. “MorningStar’s urban garden begins with this,” he gestures to six V-shaped planters, all neatly tiered and set upon wheels within the courtyard. “It’s amazing what you can cultivate in this mobile garden. We can chase the sun, and even bring it indoors to our Memory Care neighborhood. The goal is to keep everything accessible to everybody.” The greening of MorningStar includes mapleleaf and several varieties of chard (packed with brain-healthy Vitamin B). Peeking between you’ll find pineapple sage (yep, smells like pineapple), oregano, parsley, cilantro and mint. The tomato family is represented by Cherokee purple, Nankoa, Domestic Yellow and Hot House. Pepper lovers will spy jalapeno and banana. The showy artichoke plant is a wonder, stretching to the size of sunflowers, 12 “chokes” to a stem, and producing feathery purple strands when they flower. “We even have a Master Gardener on speed-dial, who has adjusted our soil and boosted struggling seedlings.” Our Resident Garden Council held considerable sway in what produce to produce. “These are the passionate ones who greatly miss their private gardens. So far, they’ve had fun just planning. Next meeting, we’re getting our hands dirty!” Next to cultivate are “living walls”: specially-made planters that will hang on the trellis roof’s large pillars. Herbs love this environment. Across the way deep root veggies will soon ring MorningStar’s courtyard. Back the kitchen, Chef loves incorporating the harvest, knowing how much fresh produce can stimulate the senses and directly contribute to MorningStar Resident LaDawn Schubach with chef Jason Chandler wellness. “Sometimes I just walk through the Dining Room with a bowl, inviting residents to sample and smell what we’ve just picked. The look on their faces! They can feel the love I have for food, and get excited themselves.” And it doesn’t end with green. All the meats Chef serves at MorningStar are locally sourced (after Chef personally canvased options as far away as Yuma and Tolleson). “You need to know where your food is coming from, and whether it’s being properly handled from beginning to end.” Dining is just one aspect of what we call WellStar, MorningStar’s signature wellness program. For more information about our luxury senior community, contact: Jonathan Mak , Director of Community Relations 480.300.4700 MorningStarSeniorLiving.com Scottsdale Culinary Institute (now Cordon Bleu), and its formal four- year program. “From there, I spent six years as a ‘gypsy chef’ in East Coast resorts, then ten years at North Carolina’s Pisgah Inn.” A downturn in the economy and the death of his grandfather, brought Chandler back to Phoenix in 2008, and back to Grandma Betty’s house. “I would talk to her often, and hear about her loneliness and housekeeping struggles. So I offered to move back and move in with her.” Six months later, in declining health, Betty transitioned to a nursing home. Her grandson visited often. “I’d spend 15 hours a day there, making sure she was being cared for.” Finding the food deplorable, Chandler started bringing in homemade dishes, ones Betty would share. His aromatic offerings won many fans, and Chandler discovered the ultimate satisfaction in the kitchen: feeding and pleasing senior palates. “I’ve had a lot of great moments in fine dining, big competitions and prestigious venues. But nothing filled the void like the moment I came to MorningStar Senior Living.” (Chandler was one of the first team members hired for our Arcadia community.) “I saw those four elderly women in my mind again, and remembered how good it feels to make a real difference.” Sometimes that difference is made by whipping up a batch of ginger beer, world’s best (and tasty) cure for a resident’s upset stomach. Like all great chefs, Chandler loves exhibition cooking in the MorningStar dining room. Getting the oo’s and ah’s, and just seeing them happy with food and laughter and life.” Our MorningStar menu is an exhibit in itself, a diverse offering of everything from our garden (see below) to Asian fusion with a French twist. “This entire senior community is family; these residents are my adopted grandmas and grandpas.” And if Grandma Betty could see her Chandler now? “She’d put her arms around my waist, look up from her 4’11” height, and tell me how absolutely proud she is of me.”