I worked for years as a chef, with an excerpt of Dōgen’s Instructions for the Zen Cook hanging on my kitchen wall. When I attended my first Vipassana retreat with Shinzen he referred to this very excerpt. In that moment something stirred inside of me in such a way that I never recovered. I had dabbled in meditation throughout most of my life, out of interest and necessity, but this was different. This stirring created a yearning to remember something I was not even sure I ever knew to begin with. Now, a few years of practice and studies later, I am no longer a chef who meditates but rather a mindfulness teacher who cooks, and my greatest joy is sharing practice and meals with all those who wish to share them with me.