Daniel Humm Quotes
We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
Quotes to Explore
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My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
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The music is just so rich and part of the culture there. I suddenly felt like I needed to go on this mission to make sure we save New Orleans because - not that I can save anything - but it's so much part of what this country is, this whole mix of people coming together and doing this thing.
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I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
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The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves.
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I love to cook. I love having friends over and family. I am definitely a feeder - I feed everybody. I am jumping around the kitchen like a crazy woman.
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For my own part, I had rather suffer any inconvenience from having to work occasionally in chambers and kitchen... than witness the subservience in which the menial class is held in Europe.
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As an artist, I can't be responsible for how people interpret material.
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Julia Child wasn't afraid to have fun. She made fantastic food but knew how to have a good time and not be too stuck up about the kitchen space.
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I believe that given the audience attention level, we could do an even more compelling 90 minutes.
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Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
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To me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't think of anything better to do with family and friends than to be together to create something.
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I've been my mom's kitchen helper since I was a little kid.
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I may look like a laid-back Hawaiian, but I'm 240 pounds, and when I'm walking around that kitchen, you don't want to get in my way.
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I enjoy celebrating Valentine's Day. It's a nice way to say you're thinking about your family, someone special, or dear friends.
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I was raising seven kids. I lived in the bedrooms, in the laundry room, in the kitchen, in the car - car pooling all over. I just didn't have time to sit down and watch a lot of TV. So I really didn't.
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What's a soup kitchen?
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Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
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I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.
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If you know what you're doing, you can make a meal happen with any kitchen knife. But using a top-quality knife versus a low-quality one is the difference between driving a Jaguar and a VW Jetta across the country. They'll both get you there. But the Jaguar will give you a much smoother ride.
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Some say, why will people pay for cinema when they can watch cheaper DVDs at home? But I say, everyone has a kitchen at home, yet there are still many restaurants.
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I can't stay friends with anyone who doesn't have a passion for something; and, generally speaking, artistic people, creative people carry it right into the kitchen, too. They have a zest for life; the excitement of living. All of the great eaters I've known are also men of great wit.
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Two of my favorite artists are Josh Smith and Joe Bradley. But I argued against them for years, until I grew to love them and felt stupid for my immediate reaction towards their work.
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I feel it's the conscious mind that messes things up. The conscious mind is constantly telling you, this might happen or that might happen, even before it has happened. Your conscious mind tells you the next ball might be a out-swinger, but when it's coming at you you realize it's an in-swinger... so literally, you've played two balls.
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We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
