The top-flight chef with the mala on his hand

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.

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Wisdom and Stupidity

Ajahn Brahm talks about Buddhist ideas of wisdom and stupidity, ignorance and delusion

Video Rating: 4 / 5



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