[Pick] Le Cordon Bleu, 'famous cuisine', learns Korean temple food

Students from Le Cordon Bleu, one of the world's top three culinary schools, are taking Korean temple food classes again this year.

The Korean Buddhist Cultural Center (Director Wonkyung, hereafter referred to as the Cultural Center) has prepared an online temple food lecture for students from the Le Cordon Bleu London campus.

The lecture on temple food in the first half of this year, which is based on the theme of winter temple food using root vegetables, will be held twice on the 24th following the 22nd.

Previously, the Cultural Center signed a three-party business agreement with the Korean Cultural Center in the UK and Le Cordon Bleu London Campus last year, and taught Korean temple food as a regular degree course in the 'Vegetarian Specialized Cooking Course' for students of the London Campus.

On the 22nd, monk Beopsong, an expert on temple food, took a lecture this year as well as last year, and was sent online for 3 hours to 32 students at Le Cordon Bleu London Campus in real time.

Starting with ginger dumplings, Buddhist monk Beopsong presented winter temple food using a total of 6 root vegetables, including radish radish, fried burdock, radish radish, beet cabbage ssam, deodeok fluff kimchi, and a total of six root vegetables.

This time, the cultural project group also sent various ingredients (leather, skin, lotus root, seaweed), ginger pyeongang, and pumpkin goji as tasting materials so that they could experience ingredients that are difficult to find locally. It also improved the on-the-spotness of the lecture.

Local students said, "It was a short time, but it was a good opportunity to understand Korean temple food."

The same lecture will be held on the 24th.

Monk Wonkyung, head of the Korean Buddhist Culture Project, said, “I hope this lecture will play a role in enhancing the understanding of Korean temple food and traditional culture. We will continue our activities to promote temple food with value to the world.”

(Photo=Provided by the Korean Buddhist Culture Agency)