Quotes from Daniel Humm

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.

The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.

I realized I was never going to be Lance Armstrong. And in biking, if you want to make money, you have to be the best.

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.

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.

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.

Almonds can be used in sweet and savory dishes very easily.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

I'm from Switzerland, so I grew up with great chocolate.

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

It's nice when there's stuff in the middle of the table. That's when the best conversations start to happen.

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 do believe there will always be a place for beautiful cookbooks that are real books.

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.

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

Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.

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.

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.

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.

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.

The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.

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.

Amuse-bouches are an opportunity to push boundaries.