Program Description

What is Shojin cooking?

Rooted in Zen Buddhist philosophy, Shojin cooking is a plant-based culinary practice that embodies harmony between nourishment and mindfulness. This tradition intentionally avoids pungent plants such as garlic, onions, and leeks, believed to cloud spiritual clarity. Instead, it draws its flavors from the essence of fresh, seasonal, and locally sourced ingredients.

In Shojin cooking, every element of the meal is chosen with care. Nothing goes to waste—vegetable peels and stems are repurposed into broths or pickles, embodying a philosophy of minimalism and sustainability. This approach reflects a deep reverence for all forms of life, turning cooking into a meditative act and eating into a ritual of gratitude, presence, and interconnectedness.

The kitchen in Shojin cooking is a sacred space. Each gesture—from washing rice to slicing tofu—is performed with humility and care, nurturing both body and spirit. Through its mindful practices, Shojin cooking offers more than sustenance; it becomes a pathway to a deeper connection with the world around us.

Program Learning Outcomes

This one-year, fully immersive program provides a comprehensive foundation in plant-based culinary arts. Students will learn the following.

Applying the Principles of Shojin Cooking
Demonstrate an understanding of the philosophy and principles of Shojin Cooking, including the five flavors, five colors, and five cooking methods essential to this plant-based Buddhist culinary tradition.

Culinary Techniques & Terminology
Define and use essential Japanese culinary terminology and traditional cooking techniques relevant to professional food preparation in Shojin and broader culinary settings.

Kitchen Organization & Professional Standards
Demonstrate proficiency in station organization, purchasing, food storage, menu planning, and sanitation principles, ensuring compliance with food safety and industry best practices.

Sustainability & Seasonality
Identify and utilize local, seasonal, and plant-based ingredients, emphasizing sustainable cooking practices and the role of umami-rich foods in plant-forward cuisine.

Teamwork & Communication in a Professional Kitchen
Exhibit effective teamwork, responsibility, and communication skills necessary for working in a professional culinary environment, with an emphasis on mindfulness and harmony in the kitchen.

Who Is This Program For?

The program is designed for individuals who are:

• Passionate about vegetarian cooking and eager to explore multicultural cuisines using local and seasonal ingredients
• Interested in living and serving in a community
• Open to residing in a small-town setting in Northern California while immersing themselves in a spiritual community
• Seeking affordable career training that provides practical skills and professional development in plant-based culinary arts
• Gap year students looking for a meaningful experience before starting college