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" New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients. "

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" When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that again. "

Daniel Humm

Place

New York

Chef

" The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience - in the end you'll have a sandwich that is at once comforting and delicious. "

" The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York. "

" I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste. "

Daniel Humm

Feel

Chef

" Everyone comes to live in New York because they want to achieve something, and for that reason, there's this energy in the city that is just electrifying and inspiring. "

" Passion for what you do is essential to success in any profession. That passion naturally keeps you interested and aware of everything that is going on around you, anything affecting your craft. "

" We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish. "

" 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. "

" People often think of New York as a city, a concrete jungle with soaring skyscrapers and yellow taxis and the bright lights of Times Square. And it is that, in part. But beyond that, it's rolling hills of fruit orchards and fields of grain and ice-cold waters brimming with oysters. "

" You've got to listen to your guests. "

" I do believe there will always be a place for beautiful cookbooks that are real books. "

" I go to Franny's in Brooklyn a lot. It's just a casual Italian place, but I could eat there every day. "

Daniel Humm

Day

Eat

" I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind. "

" Biking takes so much time. You need three hours to get in a good ride. In one hour, you can get in a good run. "

" I love New York, where I live - it's the best city in the world. Nowhere in the world do you have so many nationalities that are actually mixed together - it's so multicultural. "

" What people don't think about when they think about New York is this amazing farmland that grows wonderful fruits, vegetables, seafood, game, and fowl just outside of Manhattan. "

" I love eggs. Eggs are probably one of the most versatile things we work with. "

" Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season. "

" The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate. "

" We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen. "

" History has long had a wall up between the kitchen and the dining room. Front of house, back of house - one group always wielded more power and influence. "

" A cookbook is a moment in time because, otherwise, you look back at the end of the day, and all the meals have been eaten, and the experience is gone. "

" I just really, really love food, so I don't have a favourite. But if I had to pick one to eat every day, it would be Italian. But I also love Chinese and Japanese food. "

" No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far. "