Shin Kim will give a hands-on introduction to Korean Buddhist Temple Cooking. She’ll explain the tradition of mindful eating and minimizing waste, which makes it a perfect class for the new year. In addition, she’ll teach how to use the foundational sauces of Korean cooking and some of the cuisine’s most popular ways to prepare vegetables.
A native of Seoul, Korea, Shin attended the Institute of Culinary Education. She has studied Korean temple cuisine under the Buddhist nun Jeong Kwan at Chunjinam Hermitage. In addition to working at such places as Jean-Georges and Adour by Alain Ducasse and Abigail Kirsch Catering, Shin has taught at the Natural Gourmet Institute. Shin is the author of Vegetarian Dishes from My Korean Home.