Le Cordon Bleu's London campus hosted a three-day special lecture on Korean Buddhist temple food and fermentation techniques from April 27 to 29, 2026 [1].
The event marks a strategic expansion of the school's vegetarian program and reflects a growing international demand for Korean culinary arts beyond the popularity of kimchi. By integrating temple food, the institution aims to introduce students to a philosophy of mindful eating and sustainable plant-based preparation.
Organized by the Korean Buddhist Culture Agency, the course drew approximately 100 participants, including culinary students and members of the public [2]. The curriculum focused on traditional fermentation, including the production of gochujang, a savory and spicy fermented condiment [3].
Monk Yeogeo led the instruction, teaching the spiritual and physical discipline behind temple cuisine. The monk said that certain pungent ingredients are avoided because they can interfere with spiritual practice, noting that raw ingredients may trigger anger while cooked versions can spark sexual impulses [4].
Students engaged with the practical application of these ancient techniques to modern gastronomy. Charlotte Kingsman, a student at Le Cordon Bleu London, said that fermentation is a surprising process for vegetables that opens a completely new world of taste and creativity [4].
The program sought to bridge the gap between religious tradition and professional culinary arts. The Korean Buddhist Culture Agency said temple food emphasizes harmony with nature and the avoidance of artificial additives, a trend aligning with global shifts toward health-conscious and ethical eating.
“Fermentation is a truly amazing process that can be done with vegetables.”
The inclusion of Korean temple food in a curriculum at a globally recognized institution like Le Cordon Bleu signifies the transition of K-food from a niche trend to a formal academic study. It highlights a broader shift in the luxury culinary world toward 'mindful' and plant-based diets, where the philosophical and spiritual origins of food are valued as much as the final flavor profile.
