In partnership with Templestay (Cultural Corps of Korean Buddhism) and the Korean Cultural Centre UK (KCCUK), the new annual initiative grants one standout student from  the Diplomas in Plant-Based Culinary Arts rare access to study directly under Korea’s revered Buddhist monks and nuns.

Student Shannon Erbacher has been selected as the first ever winner of the sponsorship opportunity. Shannon will travel across South Korea this September, participating in overnight temple stays, observing monastic daily life, and studying age-old techniques such as natural fermentation and seasonal foraging directly with Buddhist monks and nuns, and will document her experience through Le Cordon Bleu London's Instagram.

Rooted in 1,700 years of tradition, Korean Temple Food is innately vegan and built upon core belief of environmental harmony, seasonal balance, and zero waste. Meals are treated as spiritual offerings cooked with mindfulness and gratitude, principles philosophy that is increasingly influencing the world’s top fine dining kitchens.

The sponsorship marks a significant milestone in a multi-year partnership between Le Cordon Bleu London and the KCCUK. Over the past six years, the institute has integrated Korean Temple Food into its core plant-based curriculum through guest lectures and practical workshops. Renowned Buddhist nuns and master chefs have also regularly visited the Bloomsbury campus to conduct masterclasses on mindful cooking, local sourcing, and zero-waste kitchen practices.

Shannon Erbacher holds a Diploma in Plant-Based Cuisine and is completing her Diploma in Plant-Based Pâtisserie. She was selected by an expert panel following exceptional performance in practical classes. Another student on the Diplomas in Plant-Based Culinary Arts will be selected for the sponsorship in 2027.

Chef Emil Minev, Culinary Arts Director at Le Cordon Bleu London, commented “Immersing oneself in Korean temple culture profoundly alters how a chef understands provenance, balance, and waste reduction. Having experienced a temple tour hosted by the Cultural Corps of Korean Buddhism in 2024, I know how valuable this will be. This new annual sponsorship allows us to take plant-based education beyond the classroom, providing our students with unparalleled exposure to authentic, centuries-old traditions.”

The first sponsorship winner, Shannon Erbacher, adds: “To learn directly from the monastic chefs who pioneered true zero-waste and mindful eating centuries before it became a global trend is a dream come true. I can’t wait to bring these ancient fermentation and plant-based techniques back to London. I’ve already learnt so much through my plant-based diplomas with Le Cordon Bleu London, and feel very fortunate to be able to expand that through this incredible opportunity.”

Le Cordon Bleu London first introduced its three-month Diploma in Plant-Based Culinary Arts in 2020. Following overwhelming demand, the curriculum was expanded in 2023 into two distinct pathways:

For those looking to get a taster session into the world plant based cuisine there are a range of Cordon Vert^® plant-based short courses available at Le Cordon Bleu London, offering a unique insight into how to create dishes exclusively made from plants, utilising different flavours and incorporating alternative proteins.