Swiss - Chef | 1976 -
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
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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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I have fallen in love with granola, in life and at work. I exercise every morning, and then I have a monstrous day in front of me. Granola gives me energy. It's quick, tasty, and healthy.
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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.
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I go to Franny's in Brooklyn a lot. It's just a casual Italian place, but I could eat there every day.
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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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I would like to know more about how to cook Japanese food. I love it, but don't know much about it.
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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.
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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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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.
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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.
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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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