A Quote by Daniel Humm
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.
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Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than a male chef would. But it's difficult to say.
My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.
It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
The winner is the chef who takes the same ingredients as everyone else and produces the best results.
Most cooks would not, for example, prepare an important, elaborate, and difficult dish on the back-burner. Neither should we relegate the cultivation and preparation of happiness for a position where it is both hard to reach and difficult to infuse with new ingredients.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
Success would be
a fairly boring and uninspiring dish if anybody could create it with
a single ingredient, however difficult that ingredient was to find. No,
success has several layers to its pallet. This is just the beginning
Employers don't want to hire single moms with kids, because if the kid's sick then they can't work, and it goes on and on and on. It's really incredibly difficult to find a job in that situation.
Design certainly has a cosmetic, aesthetic aim. It always aims at making things beautiful. But relevance is just as important. I often say, 'If it isn't ethical, it can't be beautiful. But if it isn't beautiful, it probably shouldn't be at all.'
The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.
Human beings can be beautiful. If they are not beautiful it is entirely their own fault. It is what they do to themselves that makes them ugly. The longer I live the more beautiful life becomes. If you foolishly ignore beauty, you will soon find yourself without it.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
Don't use a different dish for every single ingredient. If you've got three ingredients that go in at the same time, put them all in the same plate. That way you have just one plate to dump in.
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