During a recent visit to Yale, Buddhist nun and chef Jeong Kwan shared her philosophy of mindful, plant-based cuisine and treated more than 350 community members to an unforgettable meal in Commons. This meal was part of the third Global Table residency, a cross-campus collaboration between the MacMillan Center for International and Area Studies at Yale, Yale Hospitality, and the Yale Schwarzman Center that explores how cuisine can be used to connect people across borders, promote cultural awareness, appreciate diverse perspectives, and create a shared sense of responsibility for the planet.
From mountain temple to Yale Commons: Buddhist Chef Jeong Kwan offers ‘attainment in one taste’
The ingredients of Chunjinam Temple bibimbap, left, as prepared by Jeong Kwan and the Yale Hospitality staff. Sun-dried figs, top, were part of the dessert. Fermented persimmons and cucumbers were an accompaniment to the main course. Braised shitake mushrooms, bottom right, are Kwan’s signature dish. Photo: Stephanie Anestis Photography
“Students, faculty, staff, and New Haven community members relished the opportunity to meet and learn from the venerable Jeong Kwan, experience her artistry in full, and engage in mindful dining and meditation.”
READ this compelling article in Yale News to learn more about Chef Kwan's story and philosophy around food.