We asked Michelin-starred chef of Eleven Madison Park, Daniel Humm, about the incense, “magic” ingredient, and everyday sneakers he can’t live without.
These shoes are a real gem. I run marathons — I’m actually training for the Boston Marathon at the moment — and with these I don’t wear them to train, only to race. There might be a little bit of a placebo effect going on, but they are very comfortable and very fast. Nike actually came out with this shoe for runner Eliud Kipchoge who wanted to break the two-hour marathon time … with these shoes, I don’t know if I shave off minutes, but maybe seconds. And I don’t break two hours, but I still do break three hours, which is pretty good.
These are my colored pencils, my most-loved tools. Before creating an oil drawing, I use them in the beginning stages for sketching out my inspiration. They’re from a Swiss pencil brand and I like the way the colors hold on paper. And because they’re wooden pencils, when you sharpen them, you get a perfect tip. I’ve used them for my entire life.
This came out right before the album Bitches Brew, which gets all the credit. That’s an amazing album, but I think In a Silent Way was extremely innovative. It’s actually the first time Miles Davis introduces some of the electronic instruments into his work, and it was sort of the lead-up to Bitches Brew. It’s forgotten sometimes, but it’s a very special album to me.
Art is such an important part of my life. Of course, there’s the Guggenheim or the Met or the MoMA, but the Noguchi Museum is a special visit. It’s where the artist, Isamu Noguchi, actually used to work in Queens. Very rarely does an artist’s own museum house some of their best works, but in this case, I think some of his best pieces are in his own foundation. It’s such a treat. Then nearby there’s a little Mexican restaurant that makes the best tacos in Queens called Casa Enrique. That’s a really nice afternoon. Go see some art, have a few tacos, and maybe get a margarita.
This is sort of a magic ingredient. It’s a fermented and marinated kombu that’s dried and really delicious. When you add it to rice and vegetables at the end, it adds so much depth and flavor. I often cook rice in a Japanese pot at home and add this.
[Editor’s note: Chef Daniel Humm’s kombu is currently sold out, but you can receive notifications for when it’s available. We also found a similar kombu here.]
Of course, I will always love olive oil — but this algae oil is amazing because it has a very neutral flavor. I’ve been using it for so many things, like making dressings and flavored oils. It also has a very low impact on the environment. Most oils have a lot of impact on the environment, so this one is good for the planet, too. We’ve been experimenting with this for upcoming courses at Eleven Madison Park. I’m always looking for innovations in the food space that make a difference while still maintaining a high quality and delicious product.
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