Jeff Gordinier describes the meal: “You would look at these plates, and they could easily have passed for plates served at Noma, at Benu in San Francisco, at Blanca in Brooklyn. Shortly after we arrive, we are ushered into a dining room for a temple lunch, the first in a series of meals that will repeatedly leave us stunned. Thank you.” • A Guide to the Stars of ‘Chef’s Table’ Season 3 [E]• All Chef’s Table Coverage [E], The freshest news from the food world every day, The dive tradition of watching ‘Jeopardy!’ over beers and shots will end with Trebek’s final episode on December 25, Kamala Harris Hopes You’ll Be Comforted by Her Cornbread Dressing Recipe This Thanksgiving, Plus, hazardous crockpots.
Here are some takeaways from this stunning installment of David Gelb’s Netflix documentary series, Chef’s Table: • The episode starts with some dreamy footage of the forest and the Baekyangsa Temple, while Jeong Kwan explains how she approaches food and cooking: “With food we can share and communicate our emotions. She sums it up with a statement that is as radically simple as it is endlessly complex: ‘‘Let nature take care of it.’’. But she seems to know that positive energy has a habit of finding its way out into the wider world. Her name does not appear in any of those annual round-ups listing the greatest chefs in the world, although Ripert will assure you that she belongs among them, as do a few contemporaries of hers at temples throughout Korea. When Kwan talks a long game, she means it. A Guide to the Stars of ‘Chef’s Table’ Season 3, 8 Highly Giftable Cookbooks by New York Chefs. We practice this with hope to brighten the world. Some of these age not for weeks, but for years. In Korea there is a growing nostalgia for this old way; temple cuisine is viewed as a fading echo of an era before rampant Westernization. Temple food is also known for its mild taste from avoidance of the five pungent herbs that distract the mind -- garlic, green onion, leek, chive, and onion. Fermenting? Because I grow them personally, and I have poured in my energy.’’ She sees rain and sunshine, soil and seeds, as her brigade de cuisine. Ancient buildings filled with golden Buddhas are encircled with tranquil surroundings of … Whenever we meet with her we are given cups of something: a sweet orange-colored pumpkin punch studded with nibbles of rice, or an exquisitely delicate lotus-flower tea that, we are told, symbolizes the blossoming of Buddhist enlightenment.
What is important is that I’m doing it in the present. We have come to the edge of her garden on the grounds of the Chunjinam hermitage of the Baekyangsa temple, 169 miles south of Seoul.
It still bears fruit, and Kwan uses its sour juice in her cooking. You can see past from the present. You must not be your own obstacle. Two years later, she had officially joined an order of Zen nuns. • Kwan occasionally leaves the temple to teach at a nearby university. “I teach because I want the world to be united through healthy and happy food and to thrive together,” she says. On June 22, Eric Ripert entered the dining room of his three Michelin star restaurant, Le Bernardin, to say a few words about Jeong Kwan.Kwan is a …