Jeongkwan Snim

Jeongkwan Snim grew up in this tradition and cooked for other temple residents and visitors for a long time, continuing this vegan eating tradition to this day. She prepares dishes with vegetables from her garden and follows the changing seasons.

Jeongkwan Snim rose to global stardom when Netflix dedicated an episode of the series Chef's Table to her. Netflix became aware of her through Jeff Gordinier, author of the article "Jeongkwan, the Philosopher chef" in the New York Times. Since then, Jeongkwan Snim has accepted invitations to numerous metropolises around the world.

Jeongkwan Snim knows a lot about ingredients and knows the secrets of fermentation. She says that it is actually nature and time that work together to create soy sauce, doenjang, gochujan, kimchi and vinegar. A finely spun web of respect for ingredients, personal dedication and time make up her culinary art.

Jeongkwan Snim says that she never actually wanted to publish a cookery book. However, in order to show what food means in Buddhism, she finally agreed to publish her culinary biography with author Hoo Nam Seelmann and share the most interesting recipes. A richly illustrated book that opens up a whole new world between the poles of Buddhist philosophy and cookery.