Q & A with Cyndi Turk of Devynn’s Garden – Seal Beach, CA

We love that Cyndi Turk and her husband David Turk created amazing floral shops, including retail + event spaces, known as Devynn’s Garden that support the local community and beyond.

David + Cyndi Turk on a super fun (& delicious) lark w/Chef Kyle Powers. Photo credit: Candace Rock

It’s the best feeling to walk into any one of their three locations and immediately feel relaxed and inspired. Join us on a dive below the surface with this fun Q & A:

Q. Where did you grow up?

I grew up in Hacienda Heights and my husband and business partner is David grew up in Whittier, CA. We met when I was 20 and he was 26. 

Q. Do you have any childhood memories around plants/flowers that tie in to your grown up life?

A flower that I remember seeing in my grandmother’s home were gladiolus. She was Mexican and that is a very traditional flower. But, my husband introduced of flowers to me. 

Q. You named you business after your first born daughter, what is her favorite flower?

Our daughter is now 29 and she lives in Venice, CA. and her favorite flower is peony and coincidentally she loves gladiolus too!

Q. We know you are close with flower growers, what is your most memorable flower market experience?

I remember one time I saw rolling hills of pincushion proteas bushes in San Diego and I was fascinated. I tried growing a bush for myself in my home. I had no luck. I will keep trying.

Q. It’s amazing how flowers are almost considered essential at the dinner table, what are your go-to?

I love simple elegance, nothing too bold. My go-to’s are cymbidiums tropical foliage and all proteas.

Q. You have a well curated retail offering, what is it that catches your eye (or heart) about a product?

I spend more time in my stores than I sometimes do in my home. I trust that if I love what I purchase for the retail store that others will share and enjoy my choices.  

Q. What should we be reading? 

Right now I am reading Jay Shetty’s new book 8 Rules of Love: How to Find It, Keep It, and Let It Go: I am diving into a time in my life of trying to be present and be grateful for all the little & big things in my life. He is really speaking to me right now. 

Q. Are you the chef in the family? 

I am the wannabe “chef” in my family. I try and I really do enjoy it. I do know that my husband and kids are very kind and will never tell me they don’t like my cooking. 

Q. What is your most memorable meal (one you made or one you’ve had)?

I made this roasted chicken with my now deceased FAVORITE Aunt Mary. It has rosemary, garlic, cream cheese, red grapes and other herbs. It quickly became my family favorite and now I make it with Turkey instead of chicken on Thanksgiving! It was so delicious. One of my daughters now tells me “if I don’t make the garlic turkey it is not Thanksgiving.”

Q. What is your idea of perfect happiness?

I hope to continue to learn and grow closer to my husband, my four amazing children, my parents and my friends.

Q. What is your greatest extravagance? 

My greatest extravagance is food. I love trying new restaurants. I will probably spend my last dollar on good food. 

Q. What do you find yourself saying when people ask what it’s like have your own business?

You need to have self motivation and grit. There will be days that you have self doubt but if you love what you do, you can’t see yourself doing anything else. Trust your vision and stay on YOUR path.

Q. What is your current state of mind?

I have always happily put everyone first and now I am consciously trying to adapt and make myself a priority when I get up.

Q. If you could change one thing about how people enjoy about flowers, what would it be?

One thing people say to me is “I don’t like to buy flowers because they die’’, but enjoying beautiful flowers is like enjoying an incredible meal. It is instant gratification. It is not meant to last, but the memory of a beautiful floral design or meal lasts forever.  

Q. What words or phrases to you overuse? 

There is a reason for everything. I believe it so much that I named my daughter Reezyn.

Q. What is one thing people most often don’t realize about the floral industry?

The labor that goes into a floral shop is massive and you have to rely on so many people to execute their job with care  People always tell me ” it must be great to come to work and play with flowers” Yes, we get to create and play with flowers, but they needs to go through 5 peoples hands before they get to mine.

Q. What makes you feel the most alive?

Right now I am in a place of reflection and gratitude. I did start rowing and I very much enjoying it and I have 3 adorable dogs that have won me over. 

Q. What is your motto?

1-Don’t try to fit a square into a circle.
2-Water your own grass.
3-Treat invitations as gifts from people, not obligation. Say yes as often as you can!  

Q+A with Visual Artist Matt Armendariz + Food Stylist Adam Pearson of Long Beach, CA

Thank you Matt & Adam for opening the doors to your amazing studio to lark! We are fascinated with the original Art Deco build dating back to 1924, making it just shy of 100 years old!

We loved how you cared for the building and how you really got into all aspects of interior design (one of our favorite realms).

The studio is a great combination in design, photography and full of good energy…and our chef cannot believe his lucky stars to have a beautiful, convenient, and fully functional kitchen (rare on a lark!).

Below are some fun Q + A’s for everyone to get to know you more: 

Adam & Matt on a super fun (& delicious) lark with Chef Kyle Powers at Urban Americana in Long Beach.
Image captured by the talented Talia Pashey.

How do you know each other?  We met online many many years ago, went on a date and have been together ever since!

How did your professional relationship evolve?  We both fell into our careers serendipitously and while we both perform different jobs within the photography world, it’s nice to have our work paths travel together.

What made you take “the leap” in pursuing your passions full time?  It was a necessity! We both wanted to work and like most things you must give it your all to get it off the ground. So we did. It’s easier said than done I realize.

You have done so much amazing work for magazines, books and just about anything that needs a great photo, what is/could be your dream duo project?  We’ve worked on so many amazing projects all over the world, I think at this point we are the happiest working with amazing people from all creative disciplines. As long as everyone is kind and the vibe is there, we’re happy!

As it is essential to your craft, why FOOD?  Food unites us. We all eat. We are all experts. We know what we like and what we don’t. It’s inherently political, sensual, personal. We have an immediate built-in common element with everyone through food.

What is your most memorable meal (one you made or one you’ve had)?   We’ve eaten in Michelin-starred restaurants all over the world, dive spots from coast to coast, and while they’ve all be once-in-a-lifetime experiences, we both tend to remember the meals that are personal, humble, and focus on the connection between people. I’ll never need another 29 course tasting menu!

What is your most prized ingredient for meals OR for photographing? There’s not one ingredient! All of them make our jobs so interesting and worthwhile!

What is your idea of perfect happiness? When life, work, health and energies are in balance.

What is your greatest extravagance? Adam: Caviar, fragrances, and skincare.  Matt: Champagne, my Oudh collection, and long summer days in the pool! With bubbles, of course.

What do you find yourself saying when people ask what it’s like to be a food photographer / food stylist? It’s quite a mystery to so many people; we’re usually met with “Wait, that’s a job?!”  The conversation then moves to what people THINK we do, as they think we use fake ingredients and slight-of-hand tricks. Alas, we do not.

What is your current state of mind? Clear.

If you could change one thing about how people look at and/or enjoy food, what would it be? We need to remove the shame-based aspect of food. Subsequently, we also need to remove the sanctimony involved with our food choices. Of course we can all make food choices that benefit the growers, the farm workers, the animals, the environment, but we don’t need to use these and things to brag about and make others feel less. But back to my shame-based statement
 how many times have we said “Oh I deserve this because xyz” or “I can’t have that because I didn’t work out”?  Food is food. It’s for everyone and we deserve to eat what we like, not because we’ve earned it.

Who in the food world inspires you? José Andres for using his voice and heart for the entire world.

What words or phrases to you over-use? Adam: “Fuck.”  Matt: “Totally.”

What do you most value about food culture? It unites us. We can argue about politics and religion all damn day, but we all eat. 

What do you think the future of dining is?  It changes every few years. What’s new on the horizon next year will be dated in 3 years. It’s ever changing. So the future of dining will be anything and everything.

What is your motto? Be kind to yourself so that you may be kind to others.

Any favorite photos — perhaps one that comes with a fun behind-the-scenes story?   I could never pick any favorite photos!

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We love all the thoughtful answers (definitely food for thought) and can’t wait to step into their inspirational + gorgeous studio for welcome drinks & mingling leading up to a four course chef crafted meal and wine pairing…all while enjoying the (rediscovered) art of conversation.

Modern. Organic. Inspirational. Come on a lark with us!

Studio Armendariz + Pearson
428 West 10th Street
Long Beach, CA 90813
(x-streets Pacific + 10th)

Saturday, July 23, 2022, 6:00-9:00pm
$178 per person all inclusive 4-course chef curated meal + wine pairing
by the talented Chef Taylor Elam of Merkato

Purchase Tickets: Let’s Go On A Lark!
(non-refundable/absolutely transferable)