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. Daniel Humm amountchefkitchen Change image and share on social
I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship. Daniel Humm apprenticeshipblockculinary Change image and share on social
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. Daniel Humm aimbeautifulchef Change image and share on social
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. Daniel Humm bikefeelhappy Change image and share on social
My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country. Daniel Humm chicagocitycountry Change image and share on social
We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish. Daniel Humm addblendbraise share on social
I grew up in Zurich until I was 12, and I've always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard. Daniel Humm breadgrowhave Change image and share on social
At home, I warm milk, stir in two teaspoons of honey, and drink it in a teacup. It's so basic yet pure; I love it. Daniel Humm basicdrinkhome Change image and share on social
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. Daniel Humm aspectcarveclear share on social
At my restaurant, we made a dessert called 'milk and honey.' It's milk ice cream that looks like a snowball, and then you cut into it, and honey runs out. Daniel Humm callcreamcut Change image and share on social