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In the seventh month of the same year, I registered at Tiantong [Monastery]. While I was there, that cook came to meet me and said, “At the end of the summer retreat I retired as cook and am now returning to my home village. I happened to hear a disciple say that you were here; how could I not come to meet you?”
I jumped for joy and was very grateful. In the ensuing conversation that I had with him I brought up the karmic conditions of written words and pursuit of the way that we had discussed previously on the ship. The cook said, “The study of written words is to understand the purpose of written words. Exertion in pursuit of the way requires an affirmation of the purpose of pursuing the way.” I asked him, “What are written words?” The cook answered, “One, two, three, four, five.” I also asked, “What is pursuit of the way?” He said, “In the whole world, it can never be hidden.”
Although there was a great variety of other things that we discussed, I will not record them at this point. The little I know about written words and understand about pursuing the way is due to the great kindness of that cook. I told my late teacher Myôzen about the things that I have just related here, and he was very happy to hear of them.
Later I saw a verse that Xuedou wrote to instruct the monks:
One letter, seven letters, three letters, or five;
Investigating myriads of images, one reaches no basis.
In the depth of night, the moon sets into the dark sea;
Seeking the black dragon’s pearl, one […]

When a patron comes into the monastery and donates money to hold a feast, the various the stewards should all be consulted; this is the precedent established in monasteries of old. With regard to the distribution of the merit-making donations, they also consult together. Do not create a disturbance in the hierarchy by infringing on anyone’s authority.
When the midday meal or morning gruel has been properly prepared and placed on the table, the cook dons his kesa, spreads his sitting cloth, faces the sangha hall [where the monks eat], burns incense and makes nine prostrations. Upon finishing his prostrations, he sends the food [to the sangha hall].
Throughout the day, as you prepare the meals, do not pass the time in vain. If your preparations are true, then your movements and activities will naturally become the deeds of nurturing the womb of the sage. The way to put the great assembly at ease is to step back and transform yourself.
It has been a long time now since the name “buddha-dharma” came to be heard in our country, Japan. However, our predecessors did not record, and the former worthies did not teach, anything about the proper procedure for monks’ meals, and they never even dreamed of the rite of making nine prostrations before the monks’ meals. People in this country say that the way in which the monks eat and the way in which monasteries prepare food are just like the feeding methods of [domestic] birds and beasts. This is truly pathetic, truly deplorable. How could it be?
When this mountain monk [I, Dôgen] was at Tiantong Monastery, the position [of cook] was held by cook Yong, of the same province [as […]

When Xuefeng resided at Dongshan [monastery], he served as cook. One day when he was sifting rice [master] Dongshan asked him, “Are you sifting the sand and removing the rice, or sifting the rice and removing the sand?” Xuefeng said, “Sand and rice are simultaneously removed.” Dongshan asked, “What will the great assembly eat?” Xuefeng overturned the bowl. Dongshan said, “In the future you will go and be scrutinized by someone else.”
In the past, eminent men in possession of the way practiced in this way [as cooks], working energetically with their own hands. In this latter day, how can we who are so late getting started [in our
practice] be negligent about this? The ancients said that cooks regard tying up their sleeves [for manual work] as the way-seeking mind. Lest there be any mistakes in the sifting out of rice and sand, you should examine it with your own hands. The Rules of Purity say, “When preparing meals, one should reflect intimately on one’s own self; [the food] will then of itself be pure and refined.”
Keep the white water with which you have washed the rice; do not wastefully discard it. In ancient times they used a cloth bag to strain the white water and used it to boil the rice when making gruel.
Having put [the rice] into the cooking pot, pay attention and guard it. Do not allow mice and the like to touch it by mistake, nor any covetous idlers to examine or touch it.
When cooking the vegetable side dishes for the morning gruel, also prepare the platters and tubs used for rice, soup, etc., as well as the various utensils and supplies that will be […]

Zen for Nothing is showing in theaters in Tokyo and Osaka. Read an article about the movie in the Japan Times:
japantimes.co.jp/culture/2018/01/10/films/zen-art-documentary-film