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. Daniel Humm cakechildhand Change image and share on social
I never finished high school. In fact, I hated going to school. Daniel Humm factfinishhate Change image and share on social
Amuse-bouches are an opportunity to push boundaries. Daniel Humm amusebouchesboundary Change image and share on social
One of my favorite stores in the Old Town is Buchbinderei. It's this tiny stationery shop where the owner, Doris Feldman, makes these beautiful hand-bound notebooks I always buy for gifts. Daniel Humm beautifulbindbuchbinderei Change image and share on social
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 seasonstuffthanksgiving Change image and share on social
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 chefclearfeel Change image and share on social
No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far. Daniel Humm cutlerydeepfine Change image and share on social
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 cookelevateflavor Change image and share on social
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 achievecityelectrify Change image and share on social
I love eggs. Eggs are probably one of the most versatile things we work with. Daniel Humm egglovething Change image and share on social
