By Yoon Hee Young
The France-based Le Cordon Bleu, one of the world’s top three culinary schools, will introduce a regular course on cooking Korean Buddhist temple cuisine.
The Cultural Corps of Korean Buddhism (CCKB) on April 22 said the course will be part of a vegetarian cuisine program at the school’s London campus.
The school signed an agreement with the CCKB to officially offer the course more than once a semester.
The first online lecture of the course is scheduled for April 27 at 3:45 p.m. in real time.
The Ven. Beopsong, an instructor from the temple food training center Hyangjeoksegye in Seoul, will teach the course. He will demonstrate how to make five recipes like doenjangguk (soybean paste soup) with castor aralia sprouts and bean powder, ssuk beomuri (mixed mugwort) and dolnamul (stringy stonecrop) kimchi.
Ahead of the course’s debut, the CCKB, the Korean Cultural Centre (KCC) in London and the French school’s London campus on April 26 will hold a virtual congratulatory ceremony.
The Ven. Wonkyung, a Buddhist monk and head of the CCKB, KCC Director Lee Jung-woo and Emil Minev, culinary arts director of Le Cordon Bleu London, will attend the event.
Le Cordon Bleu runs 35 branches in 20 countries and graduates more than 20,000 students every year.