# Daniel Humm
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Uppdaterad:
daniel humm (born 1976 in Strengelbach, Switzerland) is a Swiss chef and restaurant owner; he is chef/co-owner of Eleven Madison Park, Davies and Brook and Made Nice.
His cuisine is focused on locally sourced ingredients, with an emphasis on simplicity, purity, and seasonal flavors. A native of Switzerland, he was exposed to a range of food at a very young age, and began working in kitchens at the age of 14.
Ep8: How the Culinary Arts Build Resilience with Masid Cader
This week’s interview is for those who prefer to go big or go home. We talk with hobbyist chef Masid Cader about his experience fast-tracking his interest in gourmet cooking, including training with a Michelin-starred restaurant during the weekends, all while working full-time in investment banking…
Young, Curious, and Uncorking Wine's Future at HBS
What does the next generation of wine lovers actually think about the industry? I sat down with Sabrina Miller and Rachel Anderson, the co-presidents of the Harvard Business School Wine and Cuisine Society, to find out.
This past year they ran over 40 events — Harlan Estate, Château d'Yquem, Colgin…
#32: Daniel Humm - Total Work of Heart
At the summit of fine dining, success can feel like a treadmill. Your signature dish becomes an obligation. You work to maintain accolades, not be surprised by them. You are coordinating more than creating.
Daniel Humm knows the feeling. After taking Eleven Madison Park to three Michelin stars and …
The Big Opportunity In Overlooked Categories
The most overlooked aisle in the grocery store may be ripe for reinvention. Riff is betting on it. We dig into the new shelf-stable meal kit brand launched by Sir Kensington's co-founder Mark Ramadan and Eleven Madison Park chef Daniel Humm. We also discuss Battle Bars' attempt to broaden its appea…
Sol-Ti's $30M Marks Win For Shots & Another Chef-Driven Meal Kit
In this episode:
In this episode, CPG Week co-hosts Brad Avery and Lukas Southard take a quick hit from the juice shots category on the news that functional brand Sol-Ti raised a new tranche of capital. After exploring if shots have a ceiling, the team discusses how the meal kit category is increa…
Daniel Humm Sells Out. Luca Cries During Dinner. And a New Podcast Joins the Network. | LA FOOD PODCAST
Big news for the feed: Compliments to the Chef is joining Acquired Taste Media. Hosts Bits Nicholas and Nancy DeSilva join Luca to talk about their friendship, their Top Chef obsession, what they know about the next season, and the Great British Bake Off coverage coming to this feed next week.
Firs…
Chefs, Money is Ok
Why does money scare chefs? On this solo episode of the Repertoire Report, Ray Delucci argues that kitchen culture has taught a generation of cooks to fear money. He looks at why "follow your passion, the money will follow" is bad career advice, and why chefs should stop feeling guilty about side g…
HEARD (036): A modern Jewish deli in LA, Daniel Humm's new meal kit, Giada's Caprese pasta, a farm stop in an old gas station, a kids' cooking class built around books, and cereal out of a cup.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Mish | IG | Chef Eric Greenspan | New School American Cheese | Max & Helen's
Riff | Chef Daniel Humm
Caprese Pasta Post | Giada DeLaurentiis
Grandad's Farm Stop | IG
Books & Cooks | Jenna …
Mark Lore Wants to Automate Food Work. Should He?
*Edit Note: Around 29:04, the video is cut for a minute due to a technical error. The video will resume after a minute.
Wonder wants to own every part of how you get dinner: restaurant brands, kitchens, ordering, delivery, meal kits, food media, and now robotics. On this Repertoire Report, Ray De…
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