From February 12 to 14, celebrated temple-cuisine master Jeong Kwan will introduce the art of traditional Korean temple food—recently designated as a national intangible heritage—to New York City’s culinary enthusiasts and aspiring chefs.
Dubbed “Sustainable Culinary Culture,” this event bridges the gap between a world-renowned culinary institute and a hub of Korean culture.
The festivities kick off on February 12 with Jeong Kwan leading a special workshop on temple cuisine for students at the prestigious Culinary Institute of America (CIA) in New York. On February 13 and 14, she will engage with New Yorkers through hands-on experiences and enlightening talks at the Korean Cultural Center.
At the heart of the event is Jeong Kwan’s captivating lecture. She’ll reveal the secrets of temple cuisine, demonstrating how it celebrates seasonal ingredients and coaxes out natural flavors and textures with minimal seasoning—a true art of culinary restraint.
But Jeong Kwan’s wisdom goes beyond mere cooking techniques. She’ll delve into the Buddhist philosophy underlying temple cuisine, exploring mindful approaches to ingredients and a deep-rooted respect for all living things. It’s not just food; it’s a whole cultural ethos on a plate.
Don’t miss the intimate “Tea Time with the Monk” session. Here’s your chance to sip on exquisite lotus leaf tea, nibble on traditional sweets, and engage in heart-to-heart conversations with Jeong Kwan herself. As you savor each sip, you’ll learn about the temple’s meal culture—a beautiful balance of moderation, harmony, and sharing—and discover ways to weave these timeless principles into your own daily life.
This eye-opening event is a collaborative effort, organized by the Korean Buddhist Cultural Project Group and hosted by the Cultural Heritage Administration. The Korean Heritage Foundation and the Korean Cultural Center in New York are coordinating to bring this slice of Korean culture to the heart of NYC.