Tasting the temple food prepared by Jeong Kwan (Image courtesy of Yonhap)
SEOUL, May 23 (Korea Bizwire) – Eric Ripert, the chef and co-owner of the three-Michelin-starred Le Bernardin restaurant in New York, has found profound inspiration in Korean temple cuisine, hailing it as a path toward a more sustainable and nourishing food system for humanity.
“Temple food is appealing to me, and in many ways, it represents the direction we need to move toward in the future,” Ripert said at a talk concert titled “People, Climate Crisis, and Temple Cuisine” hosted by the Korean Buddhist Cultural Foundation in Seoul on May 22.
Reminiscing about his first encounter with temple cuisine during his initial visit to South Korea in 2012, the chef recalled his fresh sense of awe. “It was delicious, beautiful, exotic, and surprisingly sensual – contrary to our preconceptions.”
Through his interactions with Jeong Kwan, a renowned master of temple cuisine, Ripert gradually transcended superficial curiosity and developed a deeper understanding of the philosophy underpinning the traditional monastic culinary tradition.
“Tasting the temple food prepared by Jeong Kwan and cooking together, I realized that the approach of temple cuisine is vastly different from the Western perspective,” he added. Their connection led to Jeong Kwan’s appearance in the 2017 Netflix documentary series “Chef’s Table.”
Ripert was particularly struck by how Korean temples regard food as a form of medicine. He elaborated on the holistic nature of temple cuisine, where the choice of ingredients, environmental impact, sustainability, and the well-being of those consuming the food are all carefully considered, rendering the act of preparing ceremonial food offerings akin to a spiritual practice.
Eric Ripert and Jeong Kwan (Image courtesy of Yonhap)
As a Buddhist himself, Ripert acknowledged the profound influence of the Dalai Lama’s teachings on his role as a chef and leader in the kitchen. Originally from France, he began his culinary career in a harsh, authoritarian environment where junior chefs endured harsh rebukes from their seniors – a pattern he found himself unconsciously replicating as he rose through the ranks.
“I didn’t like that [authoritarian] approach, yet I found myself doing the same thing,” Ripert confessed. “It didn’t feel right. It wasn’t joyful or fulfilling. After encountering the Dalai Lama, it feels like a seed of positivity was planted within me.”
From that point onward, Ripert cultivated a deep sense of gratitude toward his colleagues, crediting the wisdom of spiritual leaders like the Dalai Lama as instrumental in shaping his present outlook and achievements.
Jeong Kwan, who joined Ripert on stage, defined temple cuisine as “a means of connecting spiritual and physical energy” and proclaimed that “food is the link between nature and humanity.” She described the act of consuming ceremonial food offerings as “eating the exchanged emotions with the heart.”
During his recent visit to South Korea, which began on May 18, Ripert immersed himself in the nation’s temple culture, engaging in dialogues on food and meditation with Ven. Gyeoho at Jingwansa Temple, savoring temple cuisine at Baekyangsa Temple, and participating in a temple stay experience.
Lina Jang (linajang@koreabizwire.com)
