Mabuhay Temple Green Living Cooking Finals Serve Up Compassion and Care

By Shih Hsiao-Hua, Life News Agency, Manila, Philippines

On September 20, Fo Guang Shan Mabuhay Temple and the Buddha’s Light International Association (BLIA) Philippines jointly held the grand finals of the “Garden to Table” Vegetarian Cooking Challenge. Centered on a culinary competition, the event brought together the values of green living, environmental sustainability, and compassion. While showcasing delicious vegetarian cuisine, it also conveyed the warmth and values of Buddhism, attracting more than 100 guests, judges, contestants, and BLIA members.

Built around the concept of “Garden to Table,” the competition sought to challenge the common perception that vegetarian food is plain or lacking in variety. In accordance with the temple’s vegetarian guidelines, contestants prepared dishes without the five pungent herbs. Through mindful food choices, the event encouraged respect for life, care for the Earth, reduced carbon emissions, and a healthy, wholesome, and compassionate food culture.

Venerable Yung Guang, Head Abbess of Fo Guang Shan Philippines, has long supported the vegetarian cooking competition and its efforts to promote healthy and environmentally friendly plant-based eating. Venerable Miao Jing, Abbess of Mabuhay Temple, delivered the opening remarks for the finals.

She shared that food is also part of spiritual practice. The true meaning of cooking does not lie in extravagant flavors, but in the mindfulness and compassion behind each dish. Cooking with kindness and cherishing resources transform every vegetarian meal into an act of compassion for living beings, care for the environment, and purification of body and mind. Through food, participants could experience both life education and the humanistic warmth of vegetarian cuisine.

The finals featured a distinguished panel of seven judges from the culinary and food industries, including experienced restaurateurs, international chefs, and nutritionists. Contestants were evaluated according to four criteria: flavor and texture, creativity, presentation, and compliance with competition guidelines. The finalists came from diverse backgrounds, including professional chefs, educators, nutritionists, service workers, and food enthusiasts, reflecting the growing reach and influence of vegetarian food culture.

In a lively and welcoming atmosphere, nine finalists were given 90 minutes to create their dishes. Making creative use of local ingredients and international culinary techniques, they combined nutrition, innovation, and artistry to transform simple fruits and vegetables into dishes rich in flavor, aroma, and visual appeal. Their creations explored the diversity of vegetarian cuisine, giving natural ingredients new expression through culinary skill and imagination.

The announcement of the results was especially heartwarming. BLIA Philippines President Mei Shuan Lin said that rankings were only an added honor; every contestant willing to step onto the stage and share the goodness of vegetarian cuisine was already a winner. Regardless of the final results, each participant embodied the spirit of “bringing compassion into the kitchen and mindfulness into every dish,” allowing guests to experience the warmth and positive impact of vegetarian cooking.

Renowned Filipino chef Jessie Sincioco, who has more than 30 years of culinary experience, served as one of the judges. She described the event as especially meaningful, noting the sincerity she saw in every contestant. From the selection of ingredients to the finished dishes, she observed thoughtfulness, creativity, and a spirit of equality, making the competition a memorable experience.

First-place winner Ester Monett Diaz, a practicing nutritionist with extensive experience in culinary arts and healthy eating, previously served as an instructor at STI College Alabang and as a culinary judge for TESDA. She has also pursued plant-based culinary studies at a vegetarian academy in Ubud, Bali. Diaz expressed her gratitude to the organizers for creating an opportunity to promote healthy vegetarian eating and demonstrate that plant-based cuisine can be nutritious, wholesome, and delicious. She described the experience as inspiring and unforgettable.

The event concluded successfully, offering participants and guests a feast for both the eyes and the palate while promoting green living and the values of protecting life and caring for the Earth.

Looking ahead, BLIA Philippines will continue organizing diverse activities that put Humanistic Buddhism into practice, bringing compassion, environmental awareness, and healthy living into everyday life. Through mindful choices at every meal, the organization hopes to contribute to a more compassionate and sustainable society.