The top-flight chef with the mala on his wrist

Black Book has published a new interview with Chef Laurent Manrique of Millesime, the restaurant (or, “casual seafood brasserie”) found in NY’s Carlton Hotel. Manrique — known especially for his Tuna Tartare; you can watch a video of him preparing it here — is, as you might have guessed by my posting about this here, a Buddhist, and he addresses this with Black Book. A sample quote: “Buddhism helps me remove the unnecessary things on the plate; if it’s not important, what’s the point?” Read more of the interview here.

See also: Q&A: Top chef Eric Ripert dishes up Buddhism | Eating and cooking mindfully: A taste of the latest and best books | Shambhala Sun Audio: Edward Espe Brown on mindfulness in the kitchen

The top-flight chef with the mala on his wrist

Black Book has published a new interview with Chef Laurent Manrique of Millesime, the restaurant (or, “casual seafood brasserie”) found in NY’s Carlton Hotel. Manrique — known for his Tuna Tartare; you can watch a video of him preparing it here — is, as you might have guessed by my posting about this here, a Buddhist, and he addresses this with Black Book. A sample quote: “Buddhism helps me remove the unnecessary things on the plate; if it’s not important, what’s the point?” Read more of the interview here.

Thanks, for the zillionth time, to Konchog Norbu.

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