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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.

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.