Led by Geraldine Gross with GVZM Monastics Ryushin Creedon and Jogen Salzberg
Wholehearted attention and joyful effort is what makes our everyday actvities sacred and lively.
Mindful cooking practice nourishes the hearts, minds and bellies of giver and reciever.
During this retreat we will learn to plan, prepare and serve meals with deep care and reverence as described in Zen Master Dogen’s classic text “Instructions for the Cook”
Beginners and experts equally welcome
This retreat will include meditation and chanting in the Zen Buddhist tradition.
Beginning instruction will be offered.
Geraldine Gross's passion for cooking began at 4 years
when her grandmother taught her to make a berry pie.
She has attended cooking schools and worked in restaurants
in France and in England. She has taught cooking to flight attendants and apprentice cooks at Seattle restaurant Surrogate Hostess, where she became Chef. Geraldine was also a cookbook buyer for the original Sur La Table. She served as head cook for two Buddhist groups, the Zen Desert Sangha of Tuscon and the California Diamond Sangha.
Ryushin Creedon has been in Zen training for 8 years and
has served as head cook at Sisters of the Road Cafe and
at the monastery.
Jogen Salzberg has been in Zen training for 5 years and
has a deep appreciation for Zen Master Dogen’s teaching
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