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May 28, 2020 · 25m · how-i-built-this

How I Built Resilience: Live with Kyle Connaughton and Daniel Humm

Daniel Humm · 10m spoken Kyle Connaughton · 7m spoken Guy Raz · 5m spoken
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gold bands on the timeline = statements, start to end. Hover to read, click to jump. CC turns on captions

In this special resilience episode of How I Built This, host Guy Raz speaks with three-star Michelin chefs Kyle Connaughton and Daniel Humm about navigating the COVID-19 pandemic. Both chefs describe pivoting their world-renowned luxury restaurants into high-capacity emergency relief kitchens to feed vulnerable communities while outlining a transformative vision for ending food insecurity through the hospitality industry.

How this conversation actually went

Every chapter scored 0–10 on four independent dynamics. Hover any point for the reasoning behind the score. Guy holds 24.6% of the talking time here. How this is scored →

Guy as informed peer 3.6 Guest teaching 2.8 Guest disagreement 0.4 Guy pushing back 0.2
05100:0010:0020:001:17–4:45 · Guy as informed peer 4/10 Single Thread's Crisis Response: Pivoting to Charity and Takeaway Guy Raz demonstrates sound knowledge of the restaurant industry's thin operating margins and fine dining vulnerabilities. Kyle Connaughton agrees completely and explains their pivot to Sonoma Family Meal and evening takeaway.4:45–8:12 · Guy as informed peer 4/10 Navigating Menu Affordability and Business Viability During Lockdown Raz asks pointed questions regarding the financial viability of takeaway and notes specific operational details about Katina managing the 10-acre farm. Connaughton explains their pricing structure and severe supply chain disruptions.8:12–11:06 · Guy as informed peer 3/10 Kyle Connaughton on Long-Term Industry Change and Community Focus Raz invites Connaughton to reflect on the long-term structural transformation of the culinary industry. Connaughton provides a vision for integrating community food support permanently into restaurant models.11:11–16:03 · Guy as informed peer 3/10 Introducing Daniel Humm and Rediscovering the Purpose of Food Raz introduces Daniel Humm's achievements and asks about his immediate reaction post-lockdown. Humm reflects candidly on the emotional toll of furloughing 300 staff and deciding against high-end delivery.16:03–22:24 · Guy as informed peer 4/10 Soup Kitchen Logistics, Kitchen Safety, and Scaling Output Humm gently corrects Raz's assumption about staff eagerness, revealing only 10 of 300 staff initially volunteered. Raz demonstrates familiarity with restaurant family-meal culture as Humm outlines his plan to end hunger.1:17–4:45 · Guest teaching 2/10 Single Thread's Crisis Response: Pivoting to Charity and Takeaway Guy Raz demonstrates sound knowledge of the restaurant industry's thin operating margins and fine dining vulnerabilities. Kyle Connaughton agrees completely and explains their pivot to Sonoma Family Meal and evening takeaway.4:45–8:12 · Guest teaching 3/10 Navigating Menu Affordability and Business Viability During Lockdown Raz asks pointed questions regarding the financial viability of takeaway and notes specific operational details about Katina managing the 10-acre farm. Connaughton explains their pricing structure and severe supply chain disruptions.8:12–11:06 · Guest teaching 2/10 Kyle Connaughton on Long-Term Industry Change and Community Focus Raz invites Connaughton to reflect on the long-term structural transformation of the culinary industry. Connaughton provides a vision for integrating community food support permanently into restaurant models.11:11–16:03 · Guest teaching 3/10 Introducing Daniel Humm and Rediscovering the Purpose of Food Raz introduces Daniel Humm's achievements and asks about his immediate reaction post-lockdown. Humm reflects candidly on the emotional toll of furloughing 300 staff and deciding against high-end delivery.16:03–22:24 · Guest teaching 4/10 Soup Kitchen Logistics, Kitchen Safety, and Scaling Output Humm gently corrects Raz's assumption about staff eagerness, revealing only 10 of 300 staff initially volunteered. Raz demonstrates familiarity with restaurant family-meal culture as Humm outlines his plan to end hunger.1:17–4:45 · Guest disagreement 0/10 Single Thread's Crisis Response: Pivoting to Charity and Takeaway Guy Raz demonstrates sound knowledge of the restaurant industry's thin operating margins and fine dining vulnerabilities. Kyle Connaughton agrees completely and explains their pivot to Sonoma Family Meal and evening takeaway.4:45–8:12 · Guest disagreement 1/10 Navigating Menu Affordability and Business Viability During Lockdown Raz asks pointed questions regarding the financial viability of takeaway and notes specific operational details about Katina managing the 10-acre farm. Connaughton explains their pricing structure and severe supply chain disruptions.8:12–11:06 · Guest disagreement 0/10 Kyle Connaughton on Long-Term Industry Change and Community Focus Raz invites Connaughton to reflect on the long-term structural transformation of the culinary industry. Connaughton provides a vision for integrating community food support permanently into restaurant models.11:11–16:03 · Guest disagreement 0/10 Introducing Daniel Humm and Rediscovering the Purpose of Food Raz introduces Daniel Humm's achievements and asks about his immediate reaction post-lockdown. Humm reflects candidly on the emotional toll of furloughing 300 staff and deciding against high-end delivery.16:03–22:24 · Guest disagreement 1/10 Soup Kitchen Logistics, Kitchen Safety, and Scaling Output Humm gently corrects Raz's assumption about staff eagerness, revealing only 10 of 300 staff initially volunteered. Raz demonstrates familiarity with restaurant family-meal culture as Humm outlines his plan to end hunger.1:17–4:45 · Guy pushing back 0/10 Single Thread's Crisis Response: Pivoting to Charity and Takeaway Guy Raz demonstrates sound knowledge of the restaurant industry's thin operating margins and fine dining vulnerabilities. Kyle Connaughton agrees completely and explains their pivot to Sonoma Family Meal and evening takeaway.4:45–8:12 · Guy pushing back 1/10 Navigating Menu Affordability and Business Viability During Lockdown Raz asks pointed questions regarding the financial viability of takeaway and notes specific operational details about Katina managing the 10-acre farm. Connaughton explains their pricing structure and severe supply chain disruptions.8:12–11:06 · Guy pushing back 0/10 Kyle Connaughton on Long-Term Industry Change and Community Focus Raz invites Connaughton to reflect on the long-term structural transformation of the culinary industry. Connaughton provides a vision for integrating community food support permanently into restaurant models.11:11–16:03 · Guy pushing back 0/10 Introducing Daniel Humm and Rediscovering the Purpose of Food Raz introduces Daniel Humm's achievements and asks about his immediate reaction post-lockdown. Humm reflects candidly on the emotional toll of furloughing 300 staff and deciding against high-end delivery.16:03–22:24 · Guy pushing back 0/10 Soup Kitchen Logistics, Kitchen Safety, and Scaling Output Humm gently corrects Raz's assumption about staff eagerness, revealing only 10 of 300 staff initially volunteered. Raz demonstrates familiarity with restaurant family-meal culture as Humm outlines his plan to end hunger.

speaking balance: gold is Guy, purple is the guest (3 minute bins)

0:00 · Guy 59.6% · guest 40.4%0:00 · Guy 59.6% · guest 40.4%3:00 · Guy 18.4% · guest 81.6%3:00 · Guy 18.4% · guest 81.6%6:00 · Guy 25.3% · guest 74.7%6:00 · Guy 25.3% · guest 74.7%9:00 · Guy 39.1% · guest 60.9%9:00 · Guy 39.1% · guest 60.9%12:00 · Guy 8.1% · guest 91.9%12:00 · Guy 8.1% · guest 91.9%15:00 · Guy 15.2% · guest 84.8%15:00 · Guy 15.2% · guest 84.8%18:00 · Guy 8.8% · guest 91.2%18:00 · Guy 8.8% · guest 91.2%21:00 · Guy 7% · guest 93%21:00 · Guy 7% · guest 93%24:00 · Guy 57.8% · guest 42.2%24:00 · Guy 57.8% · guest 42.2%
Sharpest disagreement ▶ 16:15 Humm corrects Raz on volunteer participation

Humm reframes Raz's assumption that around 20 staff jumped in to help, candidly revealing that only 10 out of 300 responded due to fear and pandemic uncertainty.

 Hardest push from Guy ▶ 4:45 Raz questions takeaway viability and local affordability

Raz directly challenges whether pivoting from high-end tasting menus to takeaway can realistically sustain the business, anticipating that the math does not work.

 Biggest teaching moment ▶ 16:20 Humm details the complexities of emergency kitchen operations

Humm educates Raz on the immense logistical and health safeguards required to run a high-volume emergency kitchen during an outbreak.

 Guy holds their own ▶ 1:17 Raz lays out industry margin economics

Raz demonstrates strong business acumen by clearly detailing how even three-Michelin-star restaurants operate on razor-thin margins and depend heavily on daily foot traffic.
the scores for every segment, with the reasoning behind each
ChapterTopicGuy as informed peerGuest teachingGuest disagreementGuy pushing backWhy
Single Thread's Crisis Response: Pivoting to Charity and Takeaway 4200 Guy Raz demonstrates sound knowledge of the restaurant industry's thin operating margins and fine dining vulnerabilities. Kyle Connaughton agrees completely and explains their pivot to Sonoma Family Meal and evening takeaway.
Navigating Menu Affordability and Business Viability During Lockdown 4311 Raz asks pointed questions regarding the financial viability of takeaway and notes specific operational details about Katina managing the 10-acre farm. Connaughton explains their pricing structure and severe supply chain disruptions.
Kyle Connaughton on Long-Term Industry Change and Community Focus 3200 Raz invites Connaughton to reflect on the long-term structural transformation of the culinary industry. Connaughton provides a vision for integrating community food support permanently into restaurant models.
Introducing Daniel Humm and Rediscovering the Purpose of Food 3300 Raz introduces Daniel Humm's achievements and asks about his immediate reaction post-lockdown. Humm reflects candidly on the emotional toll of furloughing 300 staff and deciding against high-end delivery.
Soup Kitchen Logistics, Kitchen Safety, and Scaling Output 4410 Humm gently corrects Raz's assumption about staff eagerness, revealing only 10 of 300 staff initially volunteered. Raz demonstrates familiarity with restaurant family-meal culture as Humm outlines his plan to end hunger.

Statements from this episode (9)

Disclosure
Connaughton: SingleThread split operations between charity meals and night takeout
“And then we started the takeout at night in those meals and cooking for, you know, for families here at, you know, at home who could pay for, you know, a really nice meal that we could put together, still at a reasonable price, and then allow them to make dona…”
Kyle Connaughton May 28, 2020 ▶ 4:12
Disclosure
Connaughton: SingleThread priced pandemic takeaway at $20 to $25 per person
“So, you know, our menus are anywhere between 75 to generally a hundred dollars, but that's for four people. So, You know, it's like, it comes out to 20, 25 dollars, you know, a person, and we just, the idea was not to make money.”
Kyle Connaughton May 28, 2020 ▶ 6:11
Disclosure
Connaughton: SingleThread cooked for up to 500 people daily during the pandemic
“When you're cooking for several hundred, I mean, we're cooking for up to 500 people a day. That's numbers and turnover product that we're just not used to here.”
Kyle Connaughton May 28, 2020 ▶ 8:03
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
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
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
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
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
Prediction Not checkable as stated
Humm: The US can end hunger if restaurants provide 200 subsidized meals
“So if we cook more family meals, And we give, you know, every restaurant gives 200 family meals a day to people in need, and somehow we figure out through the government, through tax, ah, cuts, through fundraising, we figure out that, that we can pay for these…”
Daniel Humm May 28, 2020 ▶ 21:52
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