Chef Daniel Humm at Eleven Madison Park have built up a solid reputation over the past 14 years as one of the best places to eat in New York. With three Michelin stars, a much coveted four star rating from the New York Times and number 10 on the World's 50 Best Restaurants list , sponsored by S.Pellegrino and Acqua Panna, in 2012, the restaurant sits at the very top of the fine dining ladder. But last year the pair shocked the dining world when they revealed they would be changing the entire menu at EMP.
It was a gamble Chef Humm says was inspired by a love for Miles Davis and a gamble to try and leave a lasting legacy. Since this announcement Humm has worked tirelessly to transform EMP's already innovative tasting menu to reflect a sense of place - dishes that reflect New York and tell a story of the areas rich heritage and culinary traditions.
In this video interview, filmed at the Identita Golose chef congress in Milan, Humm explains the idea behind the gamble. How he has slowly transformed the menu and how he has slowly begun to build strong relationships with local, passionate producers.
The chef also discusses his own views towards fine dining and how he thinks that fun is a important ingredient for any great meal.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.