Daniel Humm Quotes

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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.

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.

When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that again.

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.

I do believe there will always be a place for beautiful cookbooks that are real books.

The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.

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.

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.

I go to Franny's in Brooklyn a lot. It's just a casual Italian place, but I could eat there every day.

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.

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.

The New York Public Library is a wonderful gem. I go there to get away from the bustle of the city. They have an incredible collection of menus from all over the city.

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.

I never finished high school. In fact, I hated going to school.

I love eggs. Eggs are probably one of the most versatile things we work with.

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.

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.

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.

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.

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.

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.

I would like to know more about how to cook Japanese food. I love it, but don't know much about it.

As people move further away from a meat-based diet, I think the focus will shift to using grains as the central focus of our food supply.

I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed.

A cookbook is a moment in time because, otherwise, you look back at the end of the day, and all the meals have been eaten, and the experience is gone.

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.

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.

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.

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.

Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.

What I love about Thanksgiving is that it's purely about getting together with friends or family and enjoying food. It's really for everybody, and it doesn't matter where you're from.

Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season.

I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often.

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.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

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.

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.

As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.

Almonds can be used in sweet and savory dishes very easily.

You've got to listen to your guests.

I realized I was never going to be Lance Armstrong. And in biking, if you want to make money, you have to be the best.

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.

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.

I've been playing sports since I was five. For me, there's no happier moment than when I'm out in the woods on a bike or a run. I feel on top of the world, and nothing else makes me feel that way.

My dad was not happy about my not becoming an architect like him.

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