The Netflix chef Jeong Kwan is coming to the Netherlands and it’s going to be spectacular
A Zen Buddhist nun with a vegetable garden and bean paste that ferments for years before it goes into the pan: no idea what this is about? Then you might want to attend the special dinner by South Korean chef Jeong Kwan, known from the Netflix documentary Chef’s Table, because she is coming to cook in Amsterdam.
Of all the possible reasons to delve into Zen Buddhism, the fantastic food probably isn’t one of them. Until you arrive at the monastery gates of Baegyansa Temple in Korea, because that’s where nun Jeong Kwan works in the kitchen. Jeong has had no culinary training and doesn’t have her own restaurant either, but she is the subject of the Netflix documentary Chef’s Table and a culinary muse for top chefs such as René Redzepi (Noma) and Eric Ripert (Le Benardin). Good news: this spring, Jeong is coming to Amsterdam to cook a unique menu for a limited number of guests.
No garlic, because of libido
Everything from her kitchen is vegan and completely organic. Jeong prefers to grow everything in her own vegetable garden. As a matter of principle, she doesn’t use garlic or onion in her dishes, because they boost libido and, well, she is a nun, of course. She believes that ultimate cooking – both healthy and delicious – involves forming an intimate connection with fruit, vegetables, herbs and beans, mushrooms and grains. Her secret weapons: soy sauce, chili paste and bean paste, which are left to ferment for months, sometimes even years, before going into the pan.
Experimental dining
Steinbeisser, the platform for experimental gastronomy, has invited Jeong Kwan to cook an exclusive dinner in the monumental Gemeenlandshuis. Five artists are designing special cutlery for this dinner, while 21 artists are creating the tableware. Previous Steinbeisser events show that this can turn into quite a spectacle: plates balancing on the corner of the table, enormous spoons for sharing food and soup spoons with a hole in them (but how are you supposed to eat soup with those?).
To the table!
Want to join? The tasting menu will be served on Friday 26, Saturday 27 and Sunday 28 June, starting at 6:30 p.m. Participation costs 200 euros per person, including tea, and you can make a reservation by sending an email to info@steinbeisser.org.
