If you can free yourself on Tuesday, May 17 at 4 p.m., do not hesitate to put this event on your agenda.
This is a conference-demonstration of Buddhist cuisine which will take place in the prestigious setting of the cooking school Le Cordon Bleu, quai André Citroen in Paris 15th, organized in partnership with the Cultural Service of the Jogye Order.
Speaker : Nun Hong Seung, specialist in monastic cuisine, graduate of Joong-ang Sangha Buddhist University (SK)
Like all the activities of the Korean Cultural Center in Paris, this event is offered free of charge.
Reservation strongly recommended: https://centreculturelcoreen.mapado.com
Online reservation IS OPEN.
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Conference-demonstration of Buddhist cuisine at Le Cordon BleuSource: Korean Cultural Center in Paris
When: Tuesday, May 17 at 4 p.m.
The last culinary highlight of the “ Taste Korea! ” 2022 “, a conference-demonstration highlighting the art of temple cuisine and its traditional fermented products will be organized in partnership with the Cultural Service of the Jogye Order and the Cordon Bleu in Paris. The event will take place within the walls of this prestigious, internationally renowned cooking school.
During this event, nun Hong Seung, a specialist in monastic cuisine, will share with the participants the values and spirit of this unique culinary art, and will present several tasty vegetarian recipes, using seasonal ingredients easily found in France. In addition, several fermented products emblematic of this cuisine (soybean paste, chili pepper…) will be highlighted during this event.
Many tips will also be given to the public to help them succeed in making healthy and environmentally friendly dishes, with almost no waste. A great opportunity to try temple cuisine, while broadening your gastronomic horizons.
Biography of the venerable nun Hong Seung
Venerable nun Hong Seung entered the Buddhist order in 1984 under the teaching of monk Jawoon and graduated from Joong-ang Sangha Buddhist University. She has been working to transmit and develop the culinary art of the temples for more than 20 years, and is currently one of the greatest specialists of this gastronomy.
Venerable Hong Seung was a visiting professor at Dongguk University (Gyeongju Campus) from 2009 to 2013. She also helped organize study meetings on temple culinary art and trained several scholars in this field. . Since 2017, she has been teaching very regularly for the Cultural Service of Korean Buddhism, notably within the Institute for Monastic Cooking as well as at the Temple Cooking Center in Seoul.
Building on her reputation, Venerable Hong Seung has taken part in many Buddhist cooking shows in Korea. She is also the author of several books on the subject.
“TASTE KOREA! 2022”
from May 2 to September 16, 2022