Quotes by: Daniel Humm

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.
Daniel Humm
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.
Daniel Humm
It's nice when there's stuff in the middle of the table. That's when the best conversations start to happen.
Daniel Humm
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.
Daniel Humm
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.
Daniel Humm
The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.
Daniel Humm
I do believe there will always be a place for beautiful cookbooks that are real books.
Daniel Humm
No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.
Daniel Humm
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.
Daniel Humm
The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.
Daniel Humm
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.
Daniel Humm
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.
Daniel Humm
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.
Daniel Humm
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.
Daniel Humm
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.
Daniel Humm

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