Daniel Humm Quotes
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I am honored to receive the James Beard award and so incredibly proud of my entire team at Eleven Madison Park.
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The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.
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I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.
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I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.
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It's nice when there's stuff in the middle of the table. That's when the best conversations start to happen.
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I just really, really love food, so I don't have a favourite. But if I had to pick one to eat every day, it would be Italian. But I also love Chinese and Japanese food.
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People often think of New York as a city, a concrete jungle with soaring skyscrapers and yellow taxis and the bright lights of Times Square. And it is that, in part. But beyond that, it's rolling hills of fruit orchards and fields of grain and ice-cold waters brimming with oysters.
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I love eggs. Eggs are probably one of the most versatile things we work with.
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Biking takes so much time. You need three hours to get in a good ride. In one hour, you can get in a good run.
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I grew up in Zurich until I was 12, and I've always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard.
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The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.
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One of my favorite stores in the Old Town is Buchbinderei. It's this tiny stationery shop where the owner, Doris Feldman, makes these beautiful hand-bound notebooks I always buy for gifts.
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New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.
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A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.
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At my restaurant, we made a dessert called 'milk and honey.' It's milk ice cream that looks like a snowball, and then you cut into it, and honey runs out.
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My dad was not happy about my not becoming an architect like him.
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At home, I warm milk, stir in two teaspoons of honey, and drink it in a teacup. It's so basic yet pure; I love it.
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I do believe there will always be a place for beautiful cookbooks that are real books.
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In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.
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When I was a child, she'd have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, 'Mom, this is ridiculous.' But now? I run my kitchen the same way.
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If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
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H. Schwarzenbach is a very traditional place. The store opened in the late 1800s, importing specialty items from all over the world. It was curated before we even used that word.
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The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience - in the end you'll have a sandwich that is at once comforting and delicious.
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At Eleven Madison Park, instead of brioche or chocolates, we give our guests a jar of breakfast granola as a gift at the end of a meal. We also make savory granolas.