Words matter. These are the best Daniel Humm Quotes, and they’re great for sharing with your friends.
I love New York, where I live – it’s the best city in the world. Nowhere in the world do you have so many nationalities that are actually mixed together – it’s so multicultural.
I can’t hide where I grew up or the flavors I grew up on.
You’ve got to listen to your guests.
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.
Passion for what you do is essential to success in any profession. That passion naturally keeps you interested and aware of everything that is going on around you, anything affecting your craft.
Almonds can be used in sweet and savory dishes very easily.
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.
I do believe there will always be a place for beautiful cookbooks that are real books.
I go to Franny’s in Brooklyn a lot. It’s just a casual Italian place, but I could eat there every day.
History has long had a wall up between the kitchen and the dining room. Front of house, back of house – one group always wielded more power and influence.
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.
I never finished high school. In fact, I hated going to school.
We use many expressions of fennel: blended with potato, it’s an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to – you need that in any dish.
It is essential for me to work with tools that are reliable and offer complete functionality, which is why I feel so confident about representing the Victorinox brand.
I think sometimes with the parsnip, people are maybe a little afraid and don’t use it as often.
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.
I try to run so I can eat anything I want. I feel it’s a luxury to be able to splurge on something like foie gras and not have to think about it.
What people don’t think about when they think about New York is this amazing farmland that grows wonderful fruits, vegetables, seafood, game, and fowl just outside of Manhattan.
I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service.
Everyone comes to live in New York because they want to achieve something, and for that reason, there’s this energy in the city that is just electrifying and inspiring.
My dad was not happy about my not becoming an architect like him.
I really feel I have found myself as a chef. It’s very clear to me what I want to do – and how it should taste.
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.
