Daniel Humm Quotes

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

I'm obsessed with cooking! I want a degree in the culinary arts!

But my answer to that question would have to be, aside from the obvious, which is the people and the relationships that you garner over a long period of time but the catering. The catering. They're the best. So it's the food.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

The best way to get anybody's attention is dinner. I have good kitchen skills and good grocery shopping skills.

The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

To me, there's no great chef without a great team.

Get to know the Chef and you will start to enjoy dining out even more.

There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a restaurant can be as much of an art as you want it to be, but it has to be a successful business first.

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

As a restaurateur, my palate is one of my most important tools.

I consider myself a good layman's cook. Ninety percent of the time, I'm successful with what I set out to make, and I can improvise. Yes, I own a mandoline. Yes, we have a Vitamix.

I worked as a breakfast cook in a lot of different restaurants.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

My comfort zone is in a kitchen.

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

A couple of my friends told me to get into cooking but I have not been able to get myself into the kitchen.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!

I've had the privilege of having a lot of amazing people cook for me.

I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.