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Interview with Diana Yu (Chuan Shi) December 8, 2009 Interviewed by Cathy Crystal and Florence Lin
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Please describe your journey to Buddha Gate. I was born in Taiwan and raised in a Buddhist family. My family, including my husband, has close ties to the Chung Tai Monastery in Taiwan. My sister is presently a Dharma Master there. I became involved here at Buddha Gate when my son and I moved to Walnut Creek in December 2001. At that time, Jian Hu Shifu, who is currently Abbot of the Zen Center in Sunnyvale, was the Abbot at Buddha Gate, and from the beginning I wanted to offer my assistance in any way I could. I was immediately asked to help in the preparation of food for the monastery.
Were you a professional cook before you started working in our kitchen? No, not at all. Most aspects of cooking, especially for large numbers of people, I learned here at Buddha Gate from the Dharma Chef. In fact, I wasn’t particularly interested in cooking per se, but I felt I was given a special opportunity to work with and deepen my understanding of Buddhism from our Dharma Chef and Dharma Masters.
Describe a typical day in the kitchen. I always plan the menu the day before. Normally I come to the kitchen at 6:30 a.m. to prepare breakfast for the Dharma Masters. Breakfast is simple, consisting of congee, a veggie dish, soy milk, toast and/or rolls. After breakfast, I set out the vegetables, condiments, and cooking implements for the kitchen volunteers who arrive around 9:30 a.m. We wash, sort, slice, chop the vegetables, and do all the preparations before we begin the actual cooking process. All the dishes must be prepared by 11:30. After we clean up in the kitchen, the volunteers and I eat lunch. Then I allow some time to rest before starting dinner. Dinner for the Dharma Masters is very simple, consisting of left-overs or noodles or dumplings. At 8:00 p.m. I leave the kitchen.
What is the best part of cooking for you here at Buddha Gate? I like the whole process, especially the planning part. Once Lily Chu (interviewed in the October/November newsletter) and I planned the menu and organized the cooking for a seven-day retreat at the Zen Center in Houston. We set up the kitchen and prepared food for about 100 people which included all the participants and volunteer staff.
How has your understanding of Buddhism increased as a result of your volunteer work? The kitchen provides an excellent opportunity for us to work with others. I have to remember to be tolerant of others as there are many different kinds of people and personalities. I believe it is most important to work harmoniously and cooperatively. When you are cooking over a hot stove, it is important to have a team that can be responsive and works well together. And whatever you are doing in the kitchen, like washing the veggies, be mindful, and be in the present moment. I owe a debt of gratitude to the Dharma Chef and the Dharma Masters for showing us many examples of kindness. In addition to volunteering in the kitchen, my passion is to learn the Dharma. I attend classes three times a week. During these past seven years in the U.S. I felt lucky to have had this opportunity to both volunteer in the kitchen and go to Dharma classes. To engage in both of these passions is truly fulfilling.
In your personal growth as a Buddhist which of the sutras do you turn to the most often for guidance? For me, it is the Diamond Sutra and understanding the nature of emptiness. I have been studying the Diamond Sutra for the past ten years. I have chanted it many times. Now I am able to reduce my attachments to things. In the past, I felt very nervous and I’m sure my family felt this too. But understanding the Diamond Sutra has changed my relationship with others and the rest of the world.
What thoughts can you offer to those new to vegetarianism? Here are two things to remember: Being a vegetarian is good for your health. I feel this is especially important for the elders. And most importantly, through our habit of vegetarianism, we can eliminate killing.
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