62 Quotes by Daniel Humm

I am honored to receive the James Beard award and so incredibly proud of my entire team at Eleven Madison Park.

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.

At Eleven Madison Park, instead of brioche or chocolates, we give our guests a jar of breakfast granola as a gift at the end of a meal. We also make savory granolas.

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.

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.

You've got to listen to your guests.

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.

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.