After a cycling accident derailed his dreams of becoming a professional cyclist, Michelin-star chef Daniel Humm decided to pursue a different career, swapping in his bike helmet for a chef’s hat. “I really only had one other passion, which was cooking. Kitchen work had been a side hustle until that realization, but I made the decision in the hospital that if I can’t be the best cyclist in the world, I’m going to become the best chef,” Humm tells CNN Underscored. “Shortly after, cooking became my new sport, and ever since, I’ve approached being a chef like I approached being a cyclist.”
As the owner and chef of the award-winning restaurant Eleven Madison Park, Humm made waves in 2021 when the fine-dining establishment went plant based. He describes the transition to a meatless menu as an “exhilarating challenge,” which also sparked his creativity in the kitchen. “My goal is to create delicious food, to challenge conventions and to help drive meaningful conversations and awareness of the ways we can address our broken food system. When I made the transition to a fully plant-based menu at Eleven Madison Park, I drew inspiration from many cuisines around the world that have a rich heritage and traditions in plant-based cooking,” he says. “I discovered a wealth of techniques and ingredients that opened up new avenues of creativity, allowing me to delve into uncharted flavor and texture territories.”
Humm shares that the restaurant has been “experimenting with different sources of umami, including ingredients like seaweed and mushrooms, and techniques like fermentation to build flavor and complexity in dishes.” In his most recent book, “Eat More Plants,” Humm’s journey of shaping Eleven Madison Park into an award-winning vegetarian restaurant is documented through his drawings, scribblings and menu outlines.
While transitioning to a plant-based diet may seem intimidating to some, it doesn’t have to be. “Incorporating more plants into diets is so simple and can be done in gradual steps,” Humm says. “It’s all about progress, not perfection. I would recommend incorporating or swapping in one plant-based meal at a time.” He also suggests visiting a local farmer’s market to inspire your cooking. “The most delicious dishes I have eaten have been made with fresh produce at its peak,” he says. “When you have in-season produce, you don’t need to do much to create a delicious dish. The flavor of the ingredients will shine themselves!” He also recommends using vegetable stock to “add depth when cooking rice and grains” and including “oils, salts and vinegars to brighten, balance or finish a dish.”
Ahead, the Eleven Madison Park chef and Rethink Food co-founder shares some of the products he uses to prepare his flavorful, plant-based dishes.
The chef’s pantry essentials include this $21 cooking oil, which he notes can be used for just about anything. “It has a neutral profile, so it doesn’t overpower delicate flavors, and it has a very high smoke point (535 degrees Fahrenheit), so you can use it to fry and sear at high heat without imparting any burnt flavor,” says Humm, who is the brand’s club culinary officer.?
Humm is a fan of Staub’s classic cast-iron cookware. “They are great for slow-cooking ingredients, and they are my go-to for soups and legumes,” he says. This dishwasher-safe dutch oven evenly distributes heat for perfectly cooked food and is available in five different sizes to meet all your cooking needs.???
Alternative Dutch ovens under $250
“When I’m cooking at home, I’m a big fan of Victorinox,” Humm says. “They make great quality, all-purpose knives, and they come from my home country of Switzerland, so they hold a special place in my heart.” The Victorinox Grand Ma?tre Chef's Knife has a straight edge, an ergonomic wooden handle and a wide steel blade that makes it perfect for cutting meat, fish and produce.???
The Ceylany Bib Apron, made from cotton and polyester, has an adjustable neck strap for comfort, a chest pocket and four central pockets. It’s available in four different colors and can be machine-washed cold. “Bragard has been my go-to for aprons and chef coats for many years,” Humm says. “Their pieces are very durable and look great as well. Their aprons are simple but beautifully made.”?
The granola from Eleven Madison Home is another pantry staple for Humm. It’s available in three flavors — Apple Cranberry, Chocolate Hazelnut and Cherry Pistachio — and can be bought as a 20-ounce jar or as part of a three-jar gift set. “I eat it with coconut yogurt and fruit when I want a treat in the mornings,” Humm says, adding that the granola is given to diners to take home after their meals so they can remember their dining experience in the morning. “It has a delicious balance of saltiness and sweetness, and it’s packed with nuts, seeds and dried fruit," he says.?
“When I’m cooking, I’m always looking for ways to build depth of flavor, and this matsutake shoyu has been incredibly useful, particularly in plant-based dishes,” Humm notes. The preservative-free soy sauce is made in Japan and can be used to cook or dress your dishes. “It’s infused with fresh matsutake mushrooms, giving it an amazing richness — adding umami to everything I put it in,” he says.?
