Daniel Humm Quotes

From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.

I learned that things taste better on pretty plates.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

When a customer receives a dish, they get food and design at the same time.

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

Between two products equal in price, function and quality, the better looking will outsell the other.

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

I can cook, but I also want everything to look beautiful on the plate - then I get upset when people eat it. Everyone just tears through it, and that makes me sad. It's not a rewarding experience for me to cook.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

I like doing food as a focal point on my table. It is not like going out and buying flowers or candles, which are expensive.

Green and black go well together, don't they?

You can't underestimate the importance of cover art.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

Prepare your food attractively and serve it nicely.

Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

If you don't look good, we don't look good.

When I design buildings, I think of the overall composition, much as the parts of a body would fit together. On top of that, I think about how people will approach the building and experience that space.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

I can't cook, but I have a nice book of menus... and I can plate and set the table.

Finishing food is about the tiny touches. In the last seconds you can change everything.

I enjoy trying to figure out the best way to compliment the picture and not overpower it.