Le Cordon Bleu London

Guest Chef Demonstration with Venerable Yeogeo 2026

The video showcases a guest‑chef demonstration by Venerable Yeogeo, introducing Korean Buddhist temple cuisine as part of the upcoming Cber Thursday short courses for 2026. The session emphasizes plant‑based culinary arts, blending classical Korean techniques with modern instructional methods for aspiring chefs. Yeogeo explains the core tenets of temple food: strict avoidance of animal products and the five pungent vegetables (garlic, onions, leeks, chives, asafoetida). Ingredients are sourced seasonally, fermented for enhanced flavor and medicinal value, and seasoned minimally with natural agents such as rice syrup, plum extract, and fermented soybean pastes. The chef also stresses mindful preparation, gratitude, and the energetic harmony of earth, water, fire, and wind. During the demonstration, Yeogeo prepares four dishes—lettuce sam with chili paste, crisp tofu coated in potato starch, pickled tofu with cho berries, and a rice‑ball lettuce wrap. He highlights practical tips like precise rice‑water ratios, using Korean pressure cookers, and layering sesame, soybean, and perilla oils for depth. Notable moments include sourcing Chonguk Jang locally to avoid customs issues and discussing the anti‑cancer properties of shiitake mushrooms. The presentation signals a growing appetite for authentic, health‑focused plant‑based cuisine in Western markets. By integrating Buddhist dietary philosophy with contemporary culinary training, the Cber Thursday courses aim to equip chefs with sustainable techniques that can differentiate restaurant offerings and meet rising consumer demand for ethical, nutrient‑dense meals.