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.
Rod Meade Sperry is Editorial Director of Lion's Roar's Special Projects and of LionsRoar.com. He is the editor of A Beginner’s Guide to Meditation: Practical Advice and Inspiration from Contemporary Buddhist Teachers, and co-author, with Miguel Chen, of I Wanna Be Well: How a Punk Found Peace and You Can Too, which comes out in Spring 2018.