Latest news with #ElevenMadisonPark
Yahoo
11 hours ago
- Entertainment
- Yahoo
Chef Daniel Humm's New Children's Book Celebrates His Mom's Unconventional Parenting Philosophy
The chef behind Eleven Madison Park, one of the best restaurants in the world, can add children's book author to his resume. Fact checked by Sarah Scott Swiss chef Daniel Humm is widely considered to be one of the best chefs in the world. The visionary known for his work at the three-Michelin-starred Eleven Madison Park has received just about every culinary accolade imaginable, from James Beard awards to a #1 spot on The World's 50 Best Restaurants. But, by his own account, he may never have achieved that success if it weren't for a kind and thoughtful mother who taught him to believe in his dreams. And while the chef is still a culinary legend, he's also now a children's book author. In Daniel's Dream, Humm shares a semi-autobiographical story from his childhood, in which he could have gotten in serious trouble at home, but instead, he found the compassion and encouragement he needed to believe in himself. That support, Humm says, made all the difference as he pursued his goals. Daniel's Dream Is a Story For The Next Generation of Innovators and Activists As a UNESCO Goodwill Ambassador, Humm is passionate about environmental causes. On the heels of attending the United Nations Climate Conference, Humm says he felt dismayed by the pressing issues at hand but encouraged by the youth activism he saw there. It was then that he realized, 'Our only hope is our children because our generation is not going to figure this out. There isn't the sense of urgency that is required.' His experience at the conference inspired Humm to do something meaningful to encourage young people to pursue their passions the same way he had, and that's where he got the idea to write his first children's book. The Book Highlights the Importance of Nurturing a Child Who Feels Like an Outsider Daniel's Dream opens with a description of the titular Daniel. 'Anything he loves he takes too far, does too long, plays too loud, and builds too big,' the text reads. Humm says this might as well be a description of himself as a kid, pursuing his interests with a laser focus and a passion bordering on obsession, to the exclusion of everything else, including school. Like Daniel, Humm says he often felt misunderstood and out of place. Illustrator Diana Pedott represents this visually by giving Daniel's clothes a streak of red, which contrasts the other kids' blue and green clothing. 'It takes more time to nurture a kid that is different,' Humm says. 'It takes more from the parents. I think it takes more listening and guiding and sort of hand holding a little bit to find that path. But I think it can create incredible results. It can create incredible, creative people, and we need those people more than maybe the ones that fit in.' His Mother's Parenting Philosophy Change Humm's Life—and Inspired His Book In Daniel's Dream, Humm depicts two very different authority figures — a teacher, Mr. Finn, and Mama Brigitte, based on his mother. The stern Mr. Finn, is a stand-in for every out-of-touch authority figure who stifles a child's spirit. After the children are tasked with drawing their 'dream house' he insists that Daniel make his vision fit on a standard sheet of paper. But Daniel's dreams can't be contained, and when he stays behind to work on his house, his ideas spill off of the paper, onto the desk, the floor, and the walls, getting him sent to the principal's office and then home. Mama Brigitte is the rare adult who sees Daniel's exuberance as an asset and encourages him to follow his dreams. Instead of scolding him for getting in trouble at school, she listens to Daniel and comforts him. Then she surprises the child by covering the house in rolls of paper so he can express himself without limits. 'This happened to me, and it changed my life from that moment on,' says Humm. 'I never felt like I was fitting in. I never felt like I was good enough. And then, with that lesson, it became clear to me that there are no limits, and the limits that are given are to be broken.' As a Father of Three, the Book's Message Feels Even More Urgent Mama Brigitte's display of love and support encourages Daniel to follow his passions in the book, just as Humm's own mother encouraged him to trust himself and dream big. Humm says he felt free to pursue his passions as he grew up, from running to cycling to, eventually, the culinary arts. With the encouragement of his parents, Humm felt free to explore the subjects that mattered to him, and his success is proof that the approach paid off. Now a father of three, Humm says he wants his own kids and all kids to understand that, 'There is no wrong path. As long as it's authentic to you, that's what you should follow. The spirit of the book is, there are no rules for dreams.' Daniel's Dream Ends on a Magical Note At the end of the story, his dream house complete, Daniel has a magical moment in which he reaches inside his drawing and pulls out fresh tomatoes, a nod to his work as a chef. This little glimmer of magic was important to Humm because, he says, 'I think the world is really a magical place. Even with all the reasons why it isn't, I do,' says Humm. 'The world continues to amaze me, and people continue to amaze me and inspire me. It's a very magical place.' Daniel's Dream is now available for pre-order and will release on September 9, 2025. Read the original article on Parents Solve the daily Crossword
Yahoo
a day ago
- Entertainment
- Yahoo
Alain Passard's Arpege in Paris embraces plant-based menu
French chef Alain Passard has decided to transform the menu at Arpege, his three-Michelin-star restaurant in Paris, by eliminating almost all animal products from its menu, as reported by Reuters. The move builds upon Passard's earlier decision to remove red meat from the menu in the early 2000s. Fish, dairy and meat will now be excluded. An exception to the "plant-sourced only" standard will be made for honey produced from the restaurant's own beehives. The new offerings include a "mosaic" of tomatoes, flamed aubergine with melon confit, and a medley dish of onion, carrot, shallot and cabbage. The most expensive set menu costs €420 ($493), with lunch offerings at €260 ($305). Passard is known for roasted dishes, particularly "poulet au foin," or chicken cooked in hay, but has now told the news agency: "Everything I was able to do with the animal will remain a wonderful memory. Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef." Arpege becomes the first three-Michelin-star establishment in France to adopt plant-based food. The move places Arpege alongside Eleven Madison Park in New York, US, which has undergone a similar transformation under the guidance of chef Daniel Humm. The move comes at a time when there is a growing global trend towards meat reduction. Notably, at the Paris Olympics in 2024, efforts were made to decrease the meat consumption of athletes and spectators. "Alain Passard's Arpege in Paris embraces plant-based menu" was originally created and published by Verdict Food Service, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Business Times
3 days ago
- Entertainment
- Business Times
Three-Michelin-star Paris restaurant Arpege switches to plant-based dishes
[PARIS] French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-star restaurant, Arpege. The decision follows his earlier move to eliminate red meat from Arpege's dishes in the early 2000s. Passard's updated menu excludes meat, fish, and dairy, although honey sourced from the restaurant's own beehives will remain an exception. Passard said he was motivated by his passion for nature, adding that using seasonal vegetables would also reduce the restaurant's environmental impact. Passard, 68, rose to fame for his roasted dishes, including 'poulet au foin', or chicken cooked in hay, but has since become a leader in Paris's growing vegetable-based dining scene. 'Everything I was able to do with the animal will remain a wonderful memory,' Passard said. 'Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef.' Arpege is the first restaurant with three Michelin stars in France to move to plant-based food, joining the ranks of Eleven Madison Park in New York, which made a similar transition under chef Daniel Humm. On the menu is a 'mosaic' of tomatoes, flamed aubergine with melon confit, and a dish made up of carrot, onion, shallot and cabbage. The priciest set menu costs 420 euros (S$631) and lunch costs 260 euros. Some countries have seen consumers turn away from meat in recent years. At the Paris Olympics last year, organisers set out to cut the amount of meat served to athletes and spectators. REUTERS
Express Tribune
3 days ago
- Entertainment
- Express Tribune
Michelin-star restaurant becomes plant-based
French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-star restaurant, Arpege, reports Reuters. The decision follows his earlier move to eliminate red meat from Arpege's dishes in the early 2000s. Passard's updated menu excludes meat, fish, and dairy, although honey sourced from the restaurant's own beehives will remain an exception. Passard said he was motivated by his passion for nature, adding that using seasonal vegetables would also reduce the restaurant's environmental impact. Passard, 68, rose to fame for his roasted dishes, including "poulet au foin", or chicken cooked in hay, but has since become a leader in Paris's growing vegetable-based dining scene. "Everything I was able to do with the animal will remain a wonderful memory," Passard told Reuters. "Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef." This development reflects a broader trend in Paris, where Michelin-starred restaurants are reimagining French gastronomy with a focus on plant-based cuisine. Arpege is the first restaurant with three Michelin stars in France to move to plant-based food, joining the ranks of Eleven Madison Park in New York, which made a similar transition under chef Daniel Humm. On the menu is a "mosaic" of tomatoes, flamed aubergine with melon confit, and a dish made up of carrot, onion, shallot and cabbage. The priciest set menu costs EUR420 and lunch costs EUR260. Some countries have seen consumers turn away from meat in recent years. At the Paris Olympics last year, organisers set out to cut the amount of meat served to athletes and spectators.
Time Out
18-07-2025
- Entertainment
- Time Out
You can catch a free outdoor film festival on one of New York's best beaches
There are outdoor screenings in NYC parks, on waterfronts, and even in cemeteries. But Long Island's Long Beach may beat them all with an alfresco screening set right on the beach, under the stars, with the sound of waves as a soundtrack. The annual "Shorts on the Beach" series returns to the Allegria Hotel beachfront as part of the Long Beach International Film Festival. Tickets are free—you can reserve tickets here —and the screening will begin shortly after sunset, around 8:45pm on Saturday, July 26. It's a rare chance to watch award-winning films in a completely relaxed setting, where flip-flops and beach blankets are encouraged. 'Bring a blanket, a beach chair, and your crew—this is cinema like you've never experienced it before. From award-winning shorts to hidden indie gems, you'll laugh, cry, and fall in love with film all over again,' the festival wrote in an Instagram post. No word yet on what shorts will be part of the program or who the filmmakers are, so perhaps pack that blanket but leave your expectations behind. View this post on Instagram A post shared by Long Beach Intl. Film Festival (@lbiffny) Originally founded in 2012, the 2025 Long Beach International Film Festival runs through July 26. In addition to Shorts on the Beach, the festival will also host another shorts-inspired event, " Chefs & Shorts: A Unique Pairing of Gastronomy, Wine and Short Films." Held at the Allegria Hotel at 6pm on Thursday, July 24, the evening will see five chefs paired with five acclaimed short films, each tasked with creating a dish inspired by a flick, complete with a complementary wine pairing to take the experience to the next level. Participating chefs include Matt Hisiger, Kerry Heffernan (formerly of Eleven Madison Park), Michael Howell (founder and Executive Director of Devour), Daniel Drexler, and Alex Grunert. For a full line-up of features playing at the Long Beach International Film Festival, click here. Of course, Long Beach is hardly the only place you can see movies this summer. Domino Park in Brooklyn is hosting a Tuesday screening series, set against the dramatic backdrop of the Williamsburg Bridge and the Manhattan skyline, while Bryant Park continues its beloved summer film series every Monday through August 11.
