A Quote by Daniel Humm
At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.
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I'm the test kitchen manager, which means I'm in charge of sourcing all of our ingredients and kitchen equipment. I also manage the budget, help out on photo shoots, and generally coordinate all the moving parts to keep our kitchen functional.
I think the standards for food service and quality keep going up, which is exciting. With my restaurant Tabun Kitchen, I wanted to give guests freshly cooked, high-quality ingredients at a reasonable price and I think we've found a way to do it.
I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.
I noticed a lot of bands always having a few people in the band being interested in recording and audio production, so I got the idea to create products that would appeal to them. Rather than create tools that only engineers could understand, I designed tools that any musician could use and get instant great sounding results.
Since the very beginning, we wanted to create an experience for our guests: more than just a place to sleep. We wanted to cook breakfast in the morning; we wanted to provide a subway map for our guests. Pick them up from the airport.
When I look at the success of the Cisco Networking Academy program, which has reached more than 4.75 million people since 1997, I know it could have never achieved this scale without our partners. Together we provide the tools, equipment and training for our students and teachers.
For many children, the library represents their only access to books, reading, and the Internet outside of their home. If you think about how far behind a child would be without access to these fundamental tools - tools that are vital to successful employment later in life - it's a travesty.
Even the kinds of ingredients you can find in your own kitchen can be used to make bombs. So the problem is with the people and not with the tools.
One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.
I was always blessed growing up with opportunities and access to facilities, equipment, and playing with my brothers in the backyard to be the best athlete I could be.
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 have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
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.
What's great in the modern world is that it's becoming easier and easier for people to create without having access to large sums of money. They need access to certain technologies, but the cost is far less than it used to be.
All great hotels should have stellar personalized service, a unique design that gives guests a sense of place, an excellent on-site restaurant, and other fantastic amenities. Obviously location is a key factor as well.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
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