top of page

Our Recent Posts


No tags yet.


Time and grace.

An article By Jeff Gordinier from The New York Times: Jeong Kwan, the Philosopher Chef

OCT. 16, 2015

Left: landscape surrounding the temple; steamed vegetable and tofu dumplings.

Credit: Jackie Nickerson

"Before long she realized that she was destined to spread the dharma by 'communicating with sentient beings through the medium of food' " (Gordinier).

The mindfulness and beauty of temple cuisine is an art form-it's a meditation.


From composition to flavor profile, Jeong Kwan's temple food seems to transcend time and space, body and mind.

Inspire&Be humbled.

Gordinier, Jeff. “Jeong Kwan, the Philosopher Chef.” The New York Times, October 16, 2015.

bottom of page