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Daniel Humm

24 statements across 3 episodes · 1 bullish · 8 bearish · 1 people on the record · first statement May 28, 2020 by Daniel Humm · said 3 times in 3 episodes since 2020 · across every show →

On the record as a speaker too: Daniel Humm's record, appearances and statements → this page counts the times other people say the name.

Mentions by year

brought up most by Guy Raz (3)

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2020 3 mentions in 3 episodes 1 per episode

every mention, scene by scene, with the transcript →

Everything said about Daniel Humm, oldest first

May 28, 2020
Insight
Humm: Long-tenured teams matter more than decor or food in fine dining
“The most valuable thing is, is to, are the people, the team. The value of them having worked together for a long time, that's what makes the best restaurant in the world. Like, I was always saying, like, you know, we can have the most beautiful dining room, an…”
Daniel Humm May 28, 2020 ▶ 13:31 How I Built Resilience: Live with Kyle Connaughton and Daniel Humm
May 28, 2020 positive
Assertion Partly supported
Humm: Eleven Madison Park produced 5,000 relief meals daily during the pandemic
“Yeah, so we're making 3000 meals a day here at 11 Madison, and by this Monday we activated a second kitchen of our fast casual restaurant, and we're Doing 2000 additional meals, so we're producing 5000 meals a day right now.”
Daniel Humm May 28, 2020 ▶ 17:29 How I Built Resilience: Live with Kyle Connaughton and Daniel Humm
May 28, 2020 negative
Disclosure
Humm: Eleven Madison Park furloughed 300 staff during the pandemic
“And it's amazing that in this crisis where I had to let go, you know, furloughed 300 people, my closest people, people I've worked with for many, many years, and, ah, just in this difficult time, again, somehow food, ah, was there”
Daniel Humm May 28, 2020 ▶ 12:12 How I Built Resilience: Live with Kyle Connaughton and Daniel Humm
May 28, 2020 negative
Opinion
Humm: Delivering high-end luxury meals felt inappropriate during the COVID-19 crisis
“I don't think the world right now needs to have honey lavender roasted duck delivered in fancy packaging with burgundy wine.”
Daniel Humm May 28, 2020 ▶ 15:04 How I Built Resilience: Live with Kyle Connaughton and Daniel Humm
May 28, 2020 neutral
Assertion Not checkable as stated
Humm: Only 10 of 300 staff volunteered for EMP's relief kitchen
“Well, really, I got 10 responses out of 300 people, which was quite, you know, that, that was a difficult part.”
Daniel Humm May 28, 2020 ▶ 16:20 How I Built Resilience: Live with Kyle Connaughton and Daniel Humm
May 3, 2021
Insight
Minimalist Cooking Leaves No Room to Hide Mistakes
“It's easier to add things, but if you only have two things on the plate, then everything has to be perfect.”
Daniel Humm May 3, 2021 ▶ 38:34 Eleven Madison Park: Daniel Humm
May 3, 2021
Insight
Wealthy Investors' Passion Project Restaurants Never Survive
“A lot of people try to allure you with this very wealthy guy who wants to have this restaurant, and it's sort of like his passion project. These things never, ever, ever work out because people get bored of it. It only works if it makes money.”
Daniel Humm May 3, 2021 ▶ 29:30 Eleven Madison Park: Daniel Humm
May 3, 2021
Assertion Partly supported
Humm Earned His First Michelin Star After Six Months as Head Chef
“So quickly that after six months I was named discovery of the year and received a Michelin star.”
Daniel Humm May 3, 2021 ▶ 19:54 Eleven Madison Park: Daniel Humm
May 3, 2021
Disclosure
Daniel Humm Still Designs Dishes by Hand-Sketching on Paper
“I have thousands of these still today, it's actually, I still work like this.”
Daniel Humm May 3, 2021 ▶ 16:39 Eleven Madison Park: Daniel Humm
May 3, 2021 negative
Opinion
Naming One Restaurant the World's Best Is Ridiculous
“I mean, it's kind of ridiculous to say that there is a best restaurant in the world. There isn't. There are many”
Daniel Humm May 3, 2021 ▶ 46:06 Eleven Madison Park: Daniel Humm
May 3, 2021 neutral
Disclosure
Business Expansion Caused the Famous Humm and Guidara Split
“I think in our partnership also with Will, this is kind of when things started to be where we didn't Always see eye to eye. And I felt like a lot of these opportunities were taking my time away from the things that I really wanted to do. And so I felt that whe…”
Daniel Humm May 3, 2021 ▶ 44:13 Eleven Madison Park: Daniel Humm
May 3, 2021
Assertion Supported
Humm Dropped Out of School at 14 to Cycle Professionally
“When I was 14 years old, I had the opportunity to join a team and actually to really pursue it as a professional career and sort of leave school behind.”
Daniel Humm May 3, 2021 ▶ 7:38 Eleven Madison Park: Daniel Humm
May 3, 2021 negative
Insight
Business Success Can Make Culinary Work Less Satisfying
“When you're starting to be pulled in a lot of different directions, it's harder to measure your accomplishments, and so in a way, it's less satisfying as a chef when you start having more success, you know, you're doing interviews, and you're talking to guests…”
Daniel Humm May 3, 2021 ▶ 43:28 Eleven Madison Park: Daniel Humm
May 3, 2021
Assertion Not checkable as stated
Eleven Madison Park Survived Nights With Only Four Guests in 2008
“Like we had so many meetings in those six months where we said, hey, we lost money every month, like huge amounts. I mean, we had nights where we had four guests. In the restaurant.”
Daniel Humm May 3, 2021 ▶ 35:00 Eleven Madison Park: Daniel Humm
May 3, 2021
Insight
Hospitality Drives Repeat Diners Much More Than the Food
“I think hospitality is arguably more important than even the food. I think the food maybe brings the guests to the restaurant, but then the hospitality makes Makes the guest return and return.”
Daniel Humm May 3, 2021 ▶ 30:19 Eleven Madison Park: Daniel Humm
May 3, 2021 negative
Insight
Yelling in the Kitchen Is a Sign of Weakness
“I always feel that when a chef is loud and yelling, it means that he's overwhelmed, and it's a weakness, absolute weakness”
Daniel Humm May 3, 2021 ▶ 21:13 Eleven Madison Park: Daniel Humm
Aug 13, 2025 negative
Assertion Not checkable as stated
Eleven Madison Park's revenue dropped significantly after its plant-based pivot
“We definitely saw a dip in, in, in revenue because the audience we're catering to became a lot smaller.”
Daniel Humm Aug 13, 2025 ▶ 14:36 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
Aug 13, 2025 negative
Disclosure
Eleven Madison Park won't revert to traditional butter and meat glazes
“We will never revert back to Butter glazes, chicken stock, the demi-glace. It's fundamentally changed, because we have learned, in some ways, to make things even better.”
Daniel Humm Aug 13, 2025 ▶ 7:47 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
Aug 13, 2025
What-if
Humm admits he would have lacked courage for pivot knowing fallout
“If I would have known all the things that I know today, I don't think I would have had the courage To go down this path.”
Daniel Humm Aug 13, 2025 ▶ 8:52 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
Aug 13, 2025
Disclosure
Eleven Madison Park will reintegrate fish, shellfish, and duck in October
“In October, we will reintegrate a few animal products, such as fish or shellfish, and yes, we will bring our duck back, our honey lavender glazed duck.”
Daniel Humm Aug 13, 2025 ▶ 18:16 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
Aug 13, 2025
Insight
Humm realized real food culture change requires avoiding dietary dogmatism
“I feel like I started to realize that to create real change, we can't be as dogmatic.”
Daniel Humm Aug 13, 2025 ▶ 25:20 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
Aug 13, 2025
Assertion Not checkable as stated
Eleven Madison Park employs over 200 people to serve 100 daily diners
“It's fundamentally different, but we have over 200 people working in a restaurant that serves a hundred people.”
Daniel Humm Aug 13, 2025 ▶ 20:47 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
Aug 13, 2025 negative
Assertion Not checkable as stated
Eleven Madison Park's plant-based transition raised its labor costs by 20%
“Our labor costs went up by, like, 20%.”
Daniel Humm Aug 13, 2025 ▶ 15:59 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
Aug 13, 2025
Assertion Supported
Eleven Madison Park is the first plant-based restaurant awarded three stars
“There's never been a restaurant. That received three Michelin stars with a plant-based cuisine.”
Daniel Humm Aug 13, 2025 ▶ 13:33 Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
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