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ABOUT

  • June 25~26, 2014

  • 5:30PM ~ 9:00PM

  • The Stanley H. Kaplan Penthouse
    Samuel B.& David Rose Building
    70 Lincoln Center Plaza (165 West 65th Street), New York, New York 10023

  • 200 guests

  • Invitation Only

Natural and healthy Food, Korean vegetarian food redefined, TASTE KOREAN TEMPLE FOOD 2014

It’s a cuisine revered around the globe, but few outside of Korea have gotten the chance to taste Korean Temple Food. That is about to change. For one week the most famous monk Chef in the world, the Venerable Joek Mun, is coming to New York to cook this “enlightening” food for a select group of people. He will also showcase the cuisine for the public at the Fancy Food Show.

Guests at Lincoln Center won’t have to travel thousand’s of miles, instead they will get to taste 14 dishes right in their own backyard. The menu will include creations made with ingredients such as Ginkgo nuts, lotus leaves, Neungi Mushrooms, acorn jello, Chinese Pepper Pickles and more.

CHEF

Chef Venerable Jeok Mun

Chef Jeok Mun was born into a pious Buddhist family and lived with the monks in a temple while attending middle and high school. During his childhood, he received the love from the monks of the temple where he had opportunities to taste Temple Food.
During his 20s, He lived in the Hwa-eom-sa (Hwa-eom Temple) at Jiri-san (Jiri Mountain) and the Beop-ju-sa (Beop-ju Temple) at Sok-ri-san (Sok-ri Mountain). He then studied Buddhist welfare at the Jungang Seung-ga (The Buddhist Priesthood) University in Seoul in his early 30s.
He worked as a writer for the University Press, reporting about the food, clothing, and lives of the Buddhist monks as well as the Buddhist culture of Korea. Eventually he became troubled with the growing rift between the monks and Buddhism’s core traditional values. He thus made a promise to Buddha to study and promote traditional Korean Temple Food in order to preserve these values.
For three years, Chef Jeokmun visited the temples across Korea to collect data on the 1700 year-old history of Temple Food. He opened the “Korea Institute of traditional temple food culture’ in Seoul in 1992. From 1993 until the present, over 10,000 students graduated from this institute. He gave lectures at Chosun University, Suwon Women’s College, and Soonchunhyang National University. He also starred in a number of cooking shows on TV. He then went on to organize public courses around the nation, hosting a Temple Food exhibition and even cooking Temple Food for the poor free of charge. In May 2000, he became the first monk to become an author of a traditional Temple Food cookbook.
The current president of The Jogye Order of Korean Buddhism Temple Food Research Group, he is the only monk in Korea who studies and preserves the traditions of Temple Food.

TEMPLE FOOD TALK SHOW

(Panels & Moderator)

Michelle Park (Moderator)
Michelle Park is a lifestyle and fashion expert, traveling the nation and appearing on numerous outlets including ABC, CBS, FOX, NBC, CW, NY1, Better TV, Mirror/Mirror.
She is a regular beauty and health expert on the Steve Harvey Show. She has been seen in media markets across America.
Park recently co-hosted Please Dress Accordingly on MSG Networks. She has been following trends on the runway for years.
Prior to landing her own show, Park spent 5 years at NY1 News as an anchor/reporter, covering NY Fashion Week every season. She has sat front row and interviewed tons of big name designers including Carolina Herrera, Naeem Khan, Vivienne Tam, Anna Sui, Rebecca Minkoff to name a few. She also helped with entertainment coverage for the channel, landing the first exclusive interview in New York City with famed popstar PSY of Gangnam Style.

James Briscione is the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ Briscione started his career in NYC working alongside Chef Daniel Boulud at restaurant Daniel. In 2011 the Chef co-authored his first cookbook, Just Married & Cooking (Scribner) with his wife. In March 2013, James was featured in the New York Times, The New Yorker and NBC Nightly News for his role as the lead chef in ICE’s collaboration with IBM, in a project that seeks find how computers can fuel creativity in the kitchen. James has also appeared on HLN’s Cook Your A** Off and on Rocco Dispirito’s Food Network show Restaurant Divided.

Emmy-Nominated Celebrity Chef, Jeff Mauro was born and raised in Chicago where he was determined from an early age to become the funniest chef in the world. With meat, cheese & bread coursing through his veins, he landed himself on Season 7 of hit show Food Network Star. He ultimately won the competition by combining his passions for cooking with comedy and landed his own series, Sandwich King. After five successful seasons to date, he was tapped by the Food Network to host the hit daytime show, The Kitchen. Jeff lives in Chicago with his wife Sarah and his son Lorenzo. His favorite color is Pastrami.

For over a decade Rodbard has written about restaurants, chefs, drinks, music and New York City as a place to relish all of it. He currently serves as Contributing Editor at Food Republic and is working on a cookbook, Koreatown, USA: A Cookbook, to be published in 2015 by Clarkson Potter.

Kim Young Lim is a culinary project manager of Cultural Corp. of Korean Buddhism who works to preserve the tradition of Korean Food.
She is planning and promoting events for Korean Temple Food around the world in locations such as New York, Berlin, and Sydney. Upon graduating from her university, she gained experience by working at the Hyatt Grand Hotel in Berlin, Germany and Foxwoods Casino & Resort in Connecticut, United States America.
She also worked as a sous chef at the Beau Rivage Hotel (Biloxi, Mississippi), a branch of MGM Resort International. In Hotel 24/7 Restaurant, she incorporated Korean Food as courses menu items and introduced Korean Food to a South Mississippi local TV program.

2017-07-10T16:55:51+00:00