Turning a wooden spoon has enough challenges to keep a person interested for a while. The handle needs to be spightly offset from the bowl so as to allow the handle to be easily picked up from the table or cooking surface. By itself, the bowl is an exercise in carving once it is defined by "turning air", as only the outer edges are accessible from the lathe. I like to use a skew for most of the turning but a roughing gouge and spindle gouges work well.
I begin with a hardwood block about 16" long by 3 1/2" thick and cut one side straight with a chain saw.
To do so I clamp the block to the sawbuck and draw a line for cutting. I could have done the cut on the band saw but the clamps give a safe way to use the chain saw and the resulting edge will be as straight as the bar. For me this is comfortable. Do what is safe for you.
Having one side straight I marked off 1" slabs. I have several marking sticks in various widths for such an occasion.
The first bandsaw cut is down the middle of the slab so as to make ballancing each cut easier and to check for grain changes. For a strong handle, it is best to keep the grain as straight as possible.
After the first five slabs from center have been cut, the grain changes enough that the handles would be weakened so I stop there.
The spoons are marked out using a template prepared for the project