Chef Daniel Humm, renowned for his Michelin-starred restaurant Eleven Madison Park, has revolutionized plant-based cuisine with his creative approach. After a cycling accident shifted his career path from a professional cyclist to a celebrated chef, Humm channeled his passion for culinary arts into crafting innovative, plant-based dishes. His journey from cycling to fine dining is a testament to his resilience and creativity. “If I can’t be the best cyclist in the world, I’m going to become the best chef,” Humm told NEWS Underscored. Since then, cooking has become his new sport, approached with the same dedication and precision.
In 2021, Humm made headlines by transitioning Eleven Madison Park to a fully plant-based menu. This bold move was not just a culinary shift but an exhilarating challenge that fueled his creativity. Humm’s goal was to create exceptional food while sparking conversations about sustainable practices and our food system. “The transition to a plant-based menu was an opportunity to explore global plant-based traditions and techniques,” he explains. “I discovered a wealth of ingredients and methods that allowed me to explore new flavors and textures.”
To achieve this, Humm’s restaurant has been experimenting with various sources of umami, such as seaweed and mushrooms, alongside fermentation techniques to enhance flavor complexity. His book, Eat More Plants, documents this journey through personal drawings, notes, and menu designs. For those looking to incorporate more plant-based meals into their diet, Humm advises taking gradual steps. “It’s about progress, not perfection,” he says. “Start with one plant-based meal at a time and see how it fits into your lifestyle.”
Humm also emphasizes the importance of fresh, seasonal produce. “The most delicious dishes are often made with peak-season ingredients,” he notes. “When using in-season produce, the natural flavors are enhanced, requiring minimal intervention.” He recommends visiting local farmers’ markets to find the best produce, which can inspire new culinary creations. Additionally, Humm suggests using vegetable stock to add depth to rice and grains and incorporating oils, salts, and vinegars to balance and brighten dishes.
In his quest to make plant-based cooking accessible and flavorful, Humm shares some of his essential products for creating outstanding plant-based meals. These items help elevate the taste and presentation of his dishes, making it easier for home cooks to replicate his innovative approach. 
Chef Daniel Humm’s journey from cycling to culinary excellence demonstrates how passion and creativity can transform challenges into opportunities. His emphasis on fresh, seasonal ingredients and strategic use of flavor-enhancing techniques offers valuable insights for anyone looking to explore plant-based cuisine. By following his recommendations and embracing the essence of plant-based cooking, you can embark on a flavorful culinary adventure that aligns with sustainable and health-conscious eating.
