關於 danielhumm ，我們在網路上蒐集到這些相關的討論、資訊與評價

「從第50 到第1 ，到拆夥」

最近國際美食界最重磅的消息莫過於紐約Eleven Madison Park的夢幻組合Daniel Humm和Will Guidara宣布拆夥，這消息一傳出，著實有不少朋友覺得十分傷感⋯⋯
這兩人所打造的Eleven Madison Park，確實是為fine dining 和精緻待客之道竪立起更高的標準、更難以企及的高度⋯⋯
在一片傷感中，我倒是想起兩年前在墨爾本的「世界50最佳餐廳」頒獎典禮，Eleven Madison Park是那一屆的第一名，宣布成績時這兩位合夥人的興奮之情仍歷歷在目⋯⋯

仍記得他們在記者會上分享說：「還記得2010 年我們第一次打入50 Best 榜單獲邀參加頒獎典禮，心裡一直猜測餐廳的排名。大家都知道成績逆序公布的嘛，沒想到，一開始就是說了我們的餐廳，就是排在第50。我們難免失望，但鏡頭很快對準了我們，不得不勉強笑著回應。」當他們排在第50 的同時，Massimo Bottura 、Joan Roca、Rene Redzepi已是排在前幾名的國際美食界大哥，他們說，7 年後，他們可以從第50 名去到第1 名，超前了他們一直所仰望的人物，覺得非常非常不可思議。

當時聽了這番話覺得莫名感動，關於從第50 爬上去第1 的厲志精神，關於被實踐的夢想，關於又再次有人讓你相信，一切都會有可能。

這兩年來，有時候不太如意，我也會想一想這個「從第50到第1 」的真實故事為自己打氣。
但無常的力量比什麼都大，攀上成就最高峰後的不過短短兩年，他們便宣布拆夥了，結束13 年的合作。
但他們曾經創造的奇蹟所讓我相信的，會一直讓我相信下去。

#theworlds50best
#elevenmadisonpark
#danielhumm
#willguidara

【Video: Eleven Madison Park X Restaurant ANDRÉ】

Chef André from Restaurant ANDRÉ, one of the 50 best restaurants in the world, chef Daniel Humm and manager Will Guidara from the Michelin-starred restaurant Eleven Madison Park have an astounding cooking trio together, creating one of the most sensational dining experience ever.

#MichelinStars #Chef #food #AndréChiang #DanielHumm #WillGuidara #collaboration #experience #cooking #philosophy #GoToCommonWealthNow 天下雜誌video

Fried chicken with caviar?

Fried chicken & caviar:

First time I saw this combination was at WD50 when Wylie Dufresne served little nuggets of cold fried chicken with caviar.
I thought it was both perfection & perverse. I loved it. The briny funk of the caviar paired so well with blander notes of fried chicken. Fried chicken has all the ingredients of a traditional caviar course of egg whites, yolks, onions, chives and blinis. It's just reimagined as only WD50 could do.
I went home and poured over all my old French cookbooks and tried to see if there was anyone that paired caviar and chicken. To my knowledge it had never been done.
And over the years on celebratory occasions we've paired caviar/roe with fried chicken. The best way has been to peel the fried chicken skin put a dollop of caviar and creme fraiche and eat it like a little taco.
There have been three times when I've witnessed fried chicken dunked in a big tin of caviar. - When momofuku seiobo won the highest culinary honors with three hats in Sydney in 2011 we celebrated with a kilo of osetra and fried chicken. It's was epic. - the WD50 10th anniversary party where chefs from all over came to cook a celebration to WD. We teamed up with a few chefs on this course including @christinatosi & @danielhumm who provided amazing osetra and served big tins of caviar with biscuits, American cheese and buckets of fried chicken with Wylie's face on the buckets - and now the cover of @wired magazine. I had mentioned to @sdadich and their photo team about crazy good combos and they were dead set on showcasing this insane combination. I was more than happy to oblige.
So thank you to the whole wired team (jason tanz & john gravois) & Peter Meehan for helping me contribute to this issue, and of course to the great @wd50nyc