This week on Where It’s At, Jefferson Hack talks to three-star Michelin chef Daniel Humm, zig-zagging from his start in competitive cycling (having left home at 14) to his first star and the mushroom trip that inspired his pivot to plant-based cooking at his award-winning restaurant, Eleven Madison Park. Humm’s relentless innovation propels this conversation, touching on what inspired him to found the extraordinary non-profit educational organisation Rethink Food and his experience of synesthesia, which allows him to ‘taste’ dishes simply by painting them.Thanks to…Executive Producer: Faye YoungAssistant Producer: Jaime Burford Sound Recordist and Editor: Chris Smith Title music: Jack PeñateGraphic identity: Sam HallAdditional graphics and motion design: Calum Glenday and Aleksandra TalachaEditors for anothermag.com: Sophie Bew and Violet Conroy Special thanks to Harry Slater, Sophie McElligott, Susanne Waddell, and 180 Studios for the loan of their studio space. Hosted on Acast. See acast.com/privacy for more information.