Daniel Humm Zitate auf Englisch

Zitat des Tages von Daniel Humm:

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.

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.

Daniel Humm

I am honored to receive the James Beard award and so incredibly proud of my entire team at Eleven Madison Park.

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

I can't hide where I grew up or the flavors I grew up on.

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

Amuse-bouches are an opportunity to push boundaries.

Daniel Humm

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

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country.

Daniel Humm

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.

Daniel Humm

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.

Daniel Humm

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

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

Over the years, I've found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.

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

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

Daniel Humm

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.

Daniel Humm

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.

Daniel Humm

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.

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

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

Daniel Humm

I'm from Switzerland, so I grew up with great chocolate.

Daniel Humm

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.

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