Exploring Temple Food with Chef Emil Minev

In September 2024, Emil Minev, Culinary Arts Director for Le Cordon Bleu London, visited South Korea as a guest of the Cultural Corps of Korean Buddhism to tour a number of Korean temples and learn about their culinary practices.

Chef Emil spent six days touring around the temples, observing the practices of the monks and nuns, and taking part in culinary demonstrations of Korean temple food. Some of the main characteristics of temple food are that it is entirely plant-based, locally sourced and seasonal.

Le Cordon Bleu have been collaborating with the Cultural Corps of Korean Buddhism for the past four years to introduce temple cuisine to students as part of our Diplomas in Plant-Based Culinary Arts. Offering two lectures annually on Korean temple cuisine, the Cultural Corps of Korean Buddhism have educated over 100 students on the Plant-Based diplomas to date. These visits also include an event which is open to the public, featuring a guest chef demonstration with the Venerable Beop Song, a Korean nun and celebrated chef.

The diplomas in Plant-Based Culinary Arts focus on crafting excellent dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. Within the programmes, students explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses.

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