Braise on the Go
Traveling Culinary School
David
Swanson
Chef-Owner,
Braise on the Go Traveling
Culinary School and Braise Restaurant
While attending Kendall College, David worked at Le Titi de Paris under the tutelage of Pierre Pollin where he learned the foundations of classical French cuisine and the importance of food and its origins. At Commander’s Palace in New Orleans, David broadened his culinary scope by learning American regional cooking and understanding the importance of local, indigenous products.
Upon returning to the Midwest, David worked for Don Yamauchi at Carlos’ Restaurant (Highland Park, IL) and helped them gain national exposure (“Food&Wine” magazine named Carlos’ in the Top 25 Restaurants in the Nation that year.) Next, he worked for Roland Liccioni at the famed Le Francais Restaurant (Wheeling, IL) where he started as line cook and worked his way through all stations to become sous chef under Liccioni. David was most recently chef de cuisine of Sanford Restaurant in Milwaukee.
He created “Braise on the Go” Traveling Culinary School in the summer
of 2006 and is working toward opening Braise Restaurant.
Awards
During David’s
six year tenure at Sanford, the restaurant was voted
21 out of Gourmet’s Top 50 Restaurants in America and number one for Overall
Restaurant, Service, and Desserts from the 2003 Reader’s Choice Awards in
Milwaukee Magazine. Sanford received the highest rating for food (29) and
service (29) from the Zagat Guide and maintained an AAA Four-Diamond Rating.
David garnered local press in 2002 for being the only chef in Milwaukee
with an urban garden, which provided the restaurant with fresh produce.
In January of 2004 David had the honor of cooking at the James Beard
House in New York City at a dinner entitled “The Next Generation.”
Community
During his career, David has volunteered in the community conducting cooking demonstrations and speaking engagements about the simple wonders of local food. He is the educational officer for Slow Food’s local Southeast Wisconsin convivium. The Slow Food movement has sought to build stronger connections between small food producers, farmers and consumers. Slow Food also works to help preserve and educate people about sustainable farming practices and local culinary traditions and culture. Through these activities David tries to convey that local food is an integral part of a fulfilling life.David defines his style of cuisine as “subtle flavors in balance.”