Page 30 - The Peorian, Vol 3 Issue 2

One of the chief ways is the
team-building classes he sold
to several companies. “Once
they try it and see how it can be
a great team-building exercise,
they come back and they spread
the word. Right now, that’s the
low hanging fruit. But it helps us
be able to do the other classes.
We have a lot of fun,” Turney
said.
It is perhaps ironic that he’s
teaching culinary skills to the
corporate world he left behind. “I
mean, I did well in the corpo-
rate world but I didn’t enjoy it.
I never really felt like I fit in,”
Turney said, adding he often was
a “bit too outspoken” for that
kind of career.
When Turney decided to start
the school, he didn’t necessarily
have the farm-to-table concept
in mind. That’s because, he said,
“that kind of thinking is just
the way it should be anyway.
We should do all we can to use
only the freshest organic foods
because the corporate food
producers don’t care a lick about
nutrition. They only want to
make money. Farm-to-table isn’t
a fad because it should just be
natural.”
He is learning that the younger
generations are starting to make
the connection and are interested
in growing their own gardens.
He teaches a class on how to start
a garden. “Everybody should
have a garden,” he said.
His four-week healthy cooking
course teaches not only cook-
ing techniques, but shopping
30 thePeorian.com