Daniel Humm Quotes

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

You're getting to know who the great chefs are through their books.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

One must know combinations, one must have a true knowledge of food to be in the moment.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

A great chef is an artist that I truly respect.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

My grandfather was a great chef.

I love the alchemy of cooking, the theatre of it. It's creating something.

Cooking is an art form, a creative thing.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.