Daniel Humm's appointment as UNESCO's first-ever Goodwill Ambassador for Food Education emphasizes his commitment to sustainable sourcing and elevating simple, quality ingredients as luxurious.
While discussing the elegance of farm-to-table produce, Humm contrasts it with traditional luxury dining markers, like caviar, which he claims lacks authenticity in today's practices.
Humm credits his upbringing in Switzerland with hippie vegetarian parents for shaping his views on food simplicity and a close relationship with nature as core to good dining.
Reflecting on his food philosophy, Humm draws parallels between his culinary practices and his grandmother's cooking, which emphasized wholesome ingredients over fleeting trends.
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