Le Cordon Bleu London, in partnership with Templestay (Cultural Corps of Korean Buddhism) and the Korean Cultural Centre UK (KCCUK), recently sent Shannon Erbacher, a graduate of the Diplomas in Plant-Based Culinary Arts, to South Korea to study directly under the country’s revered Buddhist monks and nuns.
This trip was organised as part of a new annual initiative which grants one standout student, from the either the Diploma in Plant-Based Culinary Arts Cuisine or the Diploma in Plant-Based Culinary Arts Pâtisserie, the opportunity to travel all expenses paid to South Korea and be immerse in Temple culture.
Shannon, who completed her studies in September 2026, was accompanied by Le Cordon Bleu London’s Deputy Head Cuisine Chef, Colin Barnett. Chef Colin has played an important role in developing and running the Diplomas in Plant-Based Culinary Arts. The pair travelled to several temples across South Korea, staying overnight and observing monastic daily life, studying age-old techniques such as natural fermentation and using local, seasonal ingredients to create flavourful plant-based dishes.
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.
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:
Another student on the Diplomas in Plant-Based Culinary Arts will be selected for the award in 2027.
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.
