YouSaid · the spoken record

Daniel Humm

lines on the record: 78
first: 2021-05-03
most recent: 2021-05-03
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“Yeah, I think the German language is known for the long words. Often pretty precise, and yeah, the word in German for passion is lightenschaft. Leiden means suffering and shaft is sort of like the act of suffering or the willing to suffer for something. And I think it's actually very accurate to the way I see passion. you really have to be deeply committed when you're passionate and it's not a hobby passion is really when you really want to dig deep and it's your life and blood and you're willing to do anything for it yeah”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“I thank so much of random chance and luck I've been extremely blessed meeting incredible people at certain times I have been willing to take risks for sure you know I think cycling has taught me to be comfortable in the uncomfortable and to go the extra mile And anyone who knows me knows that I'm willing to dig really deep to achieve certain things”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“We went to the art store, we got the biggest piece of paper and all kinds of paint. And we drew like a 12 foot house. And she said, you know, don't ever let anyone tell you there isn't enough big enough paper. And so I think from that moment on, I always knew that there was something bigger and something more. you could always retire and what people expect or what people think and in a way that has given me like a fuel to my inspiration and my energy”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Know there was, I went to school in Zurich and at one time I was sent home because in the art class, we were asked to draw a house. And I told the teacher that Paper isn't big enough for the house I want to draw. That I need a bigger paper. And so the teacher said, no, you know, you're not going to get a bigger paper. Why can't you just be like everyone else? And so then I drew a house four times the size of the paper over the table and everything. The teacher got so angry and sent me home from school. And then I had to go to therapy. And I met this. Most amazing woman, I was probably 10 years, 11 years old. The first time I”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“More scary And in a way, I'm sort of mid-career. I've achieved everything more than I ever thought I could. And I couldn't keep doing the same thing for the next 25 years. I mean, how amazing is this? Like having the opportunity, having the platform and having the name and the experience and the know-how, but being able to start brand new, you know, life is a great adventure or nothing at all. And so that's what I'm really excited about in this next chapter of my career.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“I think you're hitting a very important point and one that does bring some anxiety because this is our livelihood, many people's livelihoods. I don't know if it would have been possible to make this change the way the restaurant was operating before where every night, seven days a week, the restaurant was sold out. There was never an empty seat. We had 250 people just in one restaurant to make changes like that would have been”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“I think I've always felt this way that to really see the creativity of a chef is by watching them work with vegetables. If you have a carrot and you want to make that into a meal, it's not so clear what direction you're going to go. It definitely requires more thought, more preparation, more organization, and then more time in the kitchen. And time is almost a new ingredient. But of course, it's about deliciousness in the end. I believe that if the meal is delicious, we don't need to worry about. I think people will buy into it. But I think if we really want to push the envelope, this is the place where we have to do it.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“We have this golden oyster mushrooms. We roast them in the oven. We make a stalk of kambu and mushrooms. And then we glaze them and we roast them deeper. And so that stock really caramelizes around the mushrooms. And then in the end, we have this, we make this from pine needles, we make these dehydrated pine needle mushroom powder that then we dust over it in the end. And so, you know, so it's like caramelized on the outside, soft inside and juicy. And I mean, the palate is massive if you think about anything that grows. And so we want to create a restaurant that meets either. Will be blown away by eating vegetables.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, that's correct. But I think the change will be in some ways subtle. Guests have never come to us to just eat a piece of steak or a lobster. They've always come to us to be on a journey and for us to tell a story. And so we want people to say in the end, oh my God, I can't believe they didn't use butter and cream in the flow of the money. We said, oh, this is sort of the moment, a caviar course used to be, or this is sort of the moment where braced meat would be. And so we're thinking about those mouthwatering moments and how can we accomplish them by using just vegetables. So I can give you a few examples, but we...”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“There has been so much change, and I think, therefore, it will change the restaurant. I think we all have been able to take a step back and sort of reevaluate. And in a way, maybe be a little bit Also, about the impact to our surroundings and the way we have sourced our food, the way we're consuming our food, the way we eat meat. It is not sustainable. And that is not an opinion. This is just a fact. So we decided that our restaurant will be 100% plant based.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Or anything else. And I actually believe that we can do both. And I made a commitment to myself that we will never not cook meals for people in need. And we actually are going to take it even further. And when we do reopen the restaurant, we also made the commitment that part of the price of the reservation will go towards meals for people in need. And therefore, I'm very happy to continue to have a restaurant where food is celebrated and is an art form and a performance because that allows us to do the other thing.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I think absolutely. I think that's why the whole thing started to feel a little bit empty even reaching the highest honors in our industry At the same time, I have a deep love for cooking as art and as a performance in a beautiful space with a world-class team. And that obviously has its price as it does when you go to a Broadway show. Sure.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Absolutely. I mean, we faced bankruptcy. You know, we had engaged bankruptcy lawyers. To understand what that means, what that would look like. It was a really, really scary time. You know, I personally, I own the house that I had to sell just to figure it out. But you know, there's a great quote by Helen Keller, and it goes, life is a great adventure or nothing at all. And that quote was with me every single day. And I moved to America with two suitcases. And there was something so liberating about that. Last year, in a way, gave me that same feeling.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, but you know that that was so beautiful. Like I got reconnected with a part of food that I wasn't connected anymore. And sort of the food for nurture, giving these meals to people who are food insecure and it was so uplifting and so beautiful. And it was a gift to me in the end because I was able to connect with food in a whole new way. You know, we have continued today still we've cooked over one million meals out of the kitchen of 11 Madison Park. Since March, it's been some of the most meaningful work in food that I've done.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Eight people came. And I remember being in that kitchen that morning and looking in everyone's eyes and everyone was me included full of fear. I mean, people were so scared walking down the street, being in the apartment building, in the staircase. You know, there was also early days. It was sad like a good friend of mine who had the restaurant next door to me, Floyd Cardoz. Unfortunately, died on COVID. So it was. You didn't really know what to make out of this virus, but the fear kind of went away not fully but definitely a lot.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it was even some of my strongest people, you know, maybe they have a family, maybe they have someone elderly at home. They couldn't take the, it was eight people out of 200.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“And so two weeks from the day we shut down the restaurant, we turned the lights back on at 11 Madison and we started producing meals. And as we started doing the work and as we also, we went into these neighborhoods to give away the food and just seeing the situation and seeing how grateful everyone was. And it really. I think I saw New York that I didn't know. I spent time in neighborhoods I've never been to. You know, it felt so good to be able to make a small difference.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“And so it's just the problem, it's just getting worse and worse in front of my eyes. I knew that I had this restaurant of a kitchen that now was empty. And I also saw the need for meals and the amount of people who are food insecure just rise to extreme levels. I mean, doubling. I felt somehow had the responsibility and had the ability to make a difference.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it felt like it happened overnight. And we were busy until the last moment, until we closed. It was a Sunday night. You know, we said, oh, we're going to close for the next two weeks and be safe and let's clean up the restaurant and we'll see each other soon. And still till today, most of that team, we haven't seen each other 11 Madison Park has 200 employees at that time. Many of them were from all over the world. And of course, people had to go back to their countries, their visa expired. Everyone had sort of figure out how to survive. This team was working together. A lot of this team was together for Ten, twelve years. And, you know, we're a family. We went through so much together. And at that one day, it was our last service and we closed the doors. And it's pretty, it's devastating.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Absolutely. Yeah. I didn't even want to leave the house. They were all these things in the pipeline that I had absolutely no passion for. I knew that I couldn't continue down this path and I was holding back my partner who was there for me. And so that wasn't fair to him. You know, so we just had to have a heart-to-heart and sort of say, hey, time has come to go our separate ways because we're holding each other back.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Mostly moved up, so it was this sort of carrot in front of us, and I understood that that's what it was. I mean, it's kind of ridiculous to say that there is a best restaurant in the world. There isn't. There are many, but it definitely made us better. It made us push harder. But the moment you receive it, Well, that moment you would imagine that's the greatest moment of your life. Somehow it wasn't because already leading up to it, more and more opportunities came our way, we were pulled in so many different directions. And I realized that nothing in my calendar anymore was sort of things I wanted to do. And I kind of had an anxiety attack. And I kind of felt and I didn't really knew where I was going anymore.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“And for myself, actually. It was this goal that we had for so many years. It was an easy goal to explain. It was easy to get. And this is a rating that comes out on a yearly basis. And we were on that list for 10 consecutive years before we became number one. So we entered the list at number 50. And then year after year, we...”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Absolutely, absolutely. I mean, many others have built these incredible empires. And 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 when I looked at my schedule on a daily basis, I wasn't even fully in control of the schedule. Eventually, it was just clear that, you know, our incredible right is coming to an end. And I think it felt at the end that maybe we were holding each other back from what we really wanted to do.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I think it definitely started to become more and more difficult to kind of fit everything in. And 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 and talking about other business opportunities.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“As your partnership with Will, now your business partners as it began to grow, you had 11 medicine, and then you also had a partnership with a group that ran the Nomad Hotels, and you started opening restaurants in their hotels in New York and in Las Vegas. Did it mean you were spending less time in the kitchen at 11 Medicine and more time being a brand ambassador?”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, for sure. It's unbelievable. It's hard to believe. But yes, I mean, there is a whole people have these lists of must visit restaurants. And now we were on that list.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“And I think a month after you bought the restaurant from Danny Meyer, you were awarded your third Michelin star. You were now a Michelin three-star restaurant. They're only at this point, maybe, what, 12, 13 of them in the United States.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it was incredible. We were ambitious and we wanted to win and we wanted to create the greatest experience for our guest ever. And we're young. Don't forget, we're like 30 years old.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“The restaurant became more and more well known and received international claim, the two of you decided to start your own business. You both kind of wanted to go out and branch out on your own, and Danny Meyer basically said, listen, it doesn't make a whole lot of sense for you guys to compete against your own restaurant. And eventually he basically suggested that you buy him out, that you buy out 11 Madison Park and you and Will became the owners.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Okay, for example, we made this slow cooked halibut with different types of radishes. And it sort of kind of looks like a Rotco painting, actually. It's this beautiful halibut. And it has this veil, this Daikon sheet veil of pickled daikon. And underneath are sort of all kinds of different colored radishes. And it comes with this orange blossom sauce. And it's delicious. It's beautiful. It's creative with the way the radish is cut. And it is intentional. It makes sense. It's rooted in classic cooking. And so I know that if these four things are present in future dishes, then now we have created a language. So that was really a crucial moment after 25 years of cooking.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, that's right. This created sort of four fundamentals of our cuisine. And what it was, it was the dish was delicious. And delicious is something that is instant. You don't need to think about it. The second thing, the dish had to be beautiful. Third thing, it has to be creative. Every dish has to move food forward in a way, have a different technique used differently or have a flavor combination you might never have. And then the last one is intentional. Dish needs to have intention and it could be as simple as two ingredients grown next to each other or it could be a childhood memory. It could be inspired by an artist, but it needs to have a reason for the dish to exist. And these four elements were present in that way first dish.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Know thank you for talking so nicely about the food. But art has definitely guided my creative process. My dream was to cook with way few ingredients, but say a lot. And, you know, in the beginning it was much more complicated. There were seven different things, ten different techniques on one plate. And it was always kind of a cover up. It's easier to add things. But if you only have two things on the plate, then everything has to be perfect. And I think. Four years ago for the first time, I created a dish. It was a celery root braced in a pig splatter and on the plate there's the celery root and there is a white circle of celery root pure and it's sort of just these two white circles. And for the first time in my life, I felt like that I achieved it.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it was really unbelievable. It was overnight. It changed. And, you know, there were other reasons later on to kind of keep fueling that fire, but that definitely lasted for a while.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“In that review he wrote The Restaurant now ranks among the most alluring and oppressive restaurants in New York four stars, which is, I mean, they give maybe one four-star review a year, if that And that was it at that point. It was impossible to get a reservation, or not impossible, but the restaurant was just packed every night.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“We know who he was, and you know we would have like all kinds of phone numbers that he would use to make the reservations. We knew how he looked like. We had all kinds of tricks. I don't know if we always caught him or spotted him, but at times we did. And so we saw him coming back. And he had the meal. He called the next day. They said, oh, he has some questions about the menu. They want to come take pictures of the dining room. The review will come out in four days. And I think it was August 2009. The review came out and it was a glowing review. And we never had an empty seat since that day.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, that's right. But we knew that he wouldn't give four stars to a restaurant that had like six customers. So on nights that we thought he would come, we would invite a bunch of people, friends, regular guests, so the restaurant felt full. When he came.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yes. So we put so much behind this effort and financial too. We tried to operate at a four-star level, but we didn't charge the four-star prices. That's just how this game works. And then the crisis happens. And so the only time people now would go out and spend money was to a restaurant that was established or to a restaurant that was simple and casual. Us, it hit us really hard. 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”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“It was really tough, especially, you know, we were sort of not the most expensive, but we were also on a path to get from three stars to four stars. And so we operated at a higher expense of what a restaurant usually would.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“I mean, yeah, I've actually been like maybe six years later we invited her to dinner because we were also exactly saying the same thing. It's like, does she have any idea what that meant for us? And she didn't. She was just blown away. You know, Miles had such, he created so many different genres of jazz. He constantly reinvented himself. He took risks. He was innovative, but he also, you know, knew the rules. He was an incredible artist.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“It's amazing because this reviewer probably just wrote this line and turns out that her review had a huge impact on, I mean, you guys took her words and absorbed them and thought, okay, let's see how we can be better. And you literally started listening to Miles Davis music because she wrote it needed a bit of Miles Davis.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“They're felt a little stuffy, and Miles became the creative sort of inspiration for the restaurant. And there are pictures of Miles in the restaurant today, and there's the 11 words. And even today, we always think about these 11 words when we make big decisions.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“I mean, first of all, the review was way too generous because I don't think we were at that level at that point. But yes, we were happy with the review and we were pretty perplexed about more Miles Davis. We didn't exactly know what she meant. But we were intrigued by it. And we started to read about Miles. And we made a list of 11 words that we saw most commonly used to describe miles and some of the words were cool, endless reinvention, forward moving, light, innovative, and so forth. And we look at the list of words and we're like, wow, this is exactly what we need. In particular, cool was a great word because fine dining restaurants at that time, you know, didn't really feel that cool.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, you know, we both, I think, benefited from our different experiences. Will grew up in America, in New York, worked with Denny Meyer and Denny Meyer, you know, is well known for his hospitality. So Will brought a lot to the table. And 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 the guest return and return. So we kind of really intertwined, yeah, we started to really think in a very similar way.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Who are not the hardest things I've ever done? People always have a hard time with change. And he was surfing seafood plateaus and steak fruits. And when I started removing some of these staples, we would receive letters and this restaurant is going to close. It's never going to succeed. And then the size of the restaurant, it wasn't like a 20 or 30 seat restaurant. Yeah. But I think one of the things I somehow realized early was that as a chef, you can only be successful if you can also manage your business. And only if the restaurant makes money there is a future for it. 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. Things never, ever, ever work out because people get bored of it. It only works if it makes money.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“And that was really daunting. Daunting and almost like something I. I couldn't really imagine. And he said that, you know, I want to make this in one of the great dining rooms in the world. And I've heard that before. And so many people say that. But what it takes is just such a big commitment. And I really needed to trust him. I knew that there was a lot at stake because I also saw chefs coming to New York who even came with big names I mean, look at all I do costs. I think Robichon, really, Gordon Ramsey, some of the biggest chefs came to New York and failed. And the city was done with them. And they never got a second chance.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, he was, he really was, and even to the point where I felt like he was really invested in me. And he didn't put any pressure on me. He knew that the decision took time. And he gave me all the time in the world. But I think one thing, you know, the restaurant at that time was a brusserie. With 200 seats.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Well, he had a few of his people come through Campton Place and they wanted to meet me. Eventually Danny Meyer came for a dinner. And so then I started to talk to Danny in a little more serious way. We probably spoke for probably 10 months back and forth. And he would check in with me, and eventually I would go out to New York. I think I went to New York eight times before I made the decision to take on this position.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Know, I didn't really feel confident. I was just trying to run the best possible restaurant resources are limited, especially when you're coming up because you don't have the budgets that big restaurants have. So in the beginning, you have to work like. I mean, I worked six, seven days a week. I worked every day and long days. And I felt honestly overwhelmed every day. And I didn't really know how to get to the end of the day. Yeah.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, well, it was an important restaurant that people were paying attention to. They just remodeled their dining room. And yeah, luckily critics would come. And luckily, they liked what we were doing.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT
“We're going to go to the farmer's market in the ferry building. And for me, it didn't have any meaning. I didn't know about anything, but I was excited to go on this journey. And, you know, I was just so blown away. I mean, the bounty and the beauty of California is breathtaking. And it felt that in California there was much more freedom in gastronomy and in having influences of different cultures. And it just felt creative and it just felt like the place was really alive.”
2021-05-03 · How I Built This with Guy Raz · Eleven Madison Park: Daniel Humm · IDENTIFIED FROM THE TRANSCRIPT