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. ”