2022 Global Plant-Forward Culinary Summit: Buddhist Temple Cooking with Venerable Jeong Kwan Seunim

General Session VIII: From Temple Cuisine to Restaurants and Home Cooking: Essential Flavor Insights from The Plant-Based Cooking of Korea

The traditional dietary patterns and culturally rooted flavor strategies of Korea offer plentiful inspiration for healthy, sustainable, and delicious plant-based menus. During this session, world-renowned chef and Buddhist nun Ven. Jeong Kwan will introduce principles and dishes from Korean temple cuisine that have been handed down and refined over generations, while The Korean Vegan author and blogger Joanna Lee Molinaro will demonstrate her traditional and reimagined vegan Korean dishes that have captivated millions of social media followers.

• KS Cho (CEO, Pulmuone Foods USA; Fullerton, CA)
• Mai Pham (Chef-Owner, Lemon Grass and Star Ginger; Sacramento, CA)
• Ven. Jeong Kwan (Buddhist Nun, Director of Chunjinam Hermitage, Baegyangsa Temple, as profiled on Netflix’s Chef’s Table Season Three; Jangseong, Korea)
• Joanne Lee Molinaro (Blogger and Author, The Korean Vegan; Chicago, IL)

Find more information at https://www.plantforwardkitchen.org

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