In the zen monasteries of Japan, China and Korea, to be a cook one should be highly developed in spirituality. A cook should be able to concentrate and maintain a positive and friendly mental state. He or she should be happy with their work, content and mindful, and a tolerant and creative individual. The food should be prepared in a state free from negative thoughts and emotional poison. We can all learn from this. Cooking should not be job oriented, but done with interest, willingness and joy.
I enjoy when preparing, when offering to my loved ones, and when watching the afterglow.