In this week's episode of Where It's At, Daniel Humm, a three-star Michelin chef, shares his fascinating journey from a competitive cyclist to the award-winning chef at Eleven Madison Park. Humm discusses pivotal moments in his life, including a psychedelic mushroom experience that led him to adopt a plant-based approach in his culinary creations. He also talks about his commitment to social causes through the establishment of Rethink Food, aimed at combating food insecurity. Additionally, Humm's experience of synesthesia allows him to perceive flavors in a unique way, enhancing his culinary creativity.
Chef Daniel Humm reflects on his unique journey from competitive cycling at a young age to earning three Michelin stars, revealing how life experiences shaped his culinary vision.
Humm describes the transformative mushroom trip that inspired his transition to plant-based cooking, emphasizing a commitment to sustainability and innovation in his acclaimed restaurant.
Through founding Rethink Food, Humm showcases his dedication to addressing food insecurity, transforming his culinary passion into a meaningful social initiative.
Experiencing synesthesia, Humm shares how this unique perception enriches his cooking process, allowing him to 'taste' dishes through artistic expression.
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