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.

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.

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.

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

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

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.

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.

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.

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

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.

Amuse-bouches are an opportunity to push boundaries.

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.