This new specialty cuisine is inspired by the Temple Cuisine, that originated in Buddhist temples centuries ago. Buddhist cuisine is an East Asian cuisine that is followed by monks and believers from areas historically influenced by Chinese Buddhism. It is a 100% plant-based cuisine based on the concept of ahimsa (non-violence).
Temple Cuisine is known as pure vegetarian food, « lent or fasting food » in China, Hong Kong, Malaysia, Singapore and Taiwan; shojin ryori or « devotion cuisine » in Japan; « temple food » in Korea; « jay » in Thailand… Temple Cuisine in each of these countries is different and influenced by the local cuisine and ingredients. Alcohol consumption is prohibited. Tea consumption isn’t restricted. Most pungent smelling type of ingredients like onion, garlic, leek, shallot are restricted.
Visit the on-site organic garden, and local market
Learning the essential ingredients of Zen Plant-Based Cuisine
Introduction, use, safety and maintenance of the equipment in a professional kitchen, and Asian cookware
Chef knife safety, skills, and maintenance
The explanation of different cooking techniques, from traditional to modern, and an introduction to the art of Zen food styling
Hands-on lectures with live demonstrations
Support in recipe development for the final project
6 nights accommodation in an individual Evason Room (including breakfast buffet)
Lunch at the bar: tasting recipes from morning classes
5-day cooking classes from Monday to Friday (from 9 am to 2 pm)
50% discount for personal laundry
20% discount on food & beverage at all restaurants
Free Wi-Fi in your room and the classroom
Complimentary activities: tennis, fitness, and bicycles
Field trips and personal research time
During this week you will explore the flavors of Zen Cuisine inspired by:
By the end of the week, your project will be preparing 3 Zen Bowls following the principles of the Zen Cuisine.