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Braise Bring the freshest ingredients from Wisconsin to your table

Summary

Dave and Rob have a fun conversation about food and learning what it takes to get started cooking local food.

Dave Swanson, Chef/Owner   

Dave began his journey in the culinary world at age 16 in a small restaurant in his hometown of Lake Villa, IL. It was here that he was introduced to the wonders of food and never looked back.

He trained at Kendall College, Chicago’s preeminent culinary arts school. Dave also had the opportunity to spend some time at Le Cordon Bleu in Paris, France, honing his skills of classical French cuisine.

In 2008, he launched Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Braise Restaurant & Culinary School opened in 2011. From this endeavor came 2013, 2014, 2015 and 2016 James Beard Award nominations for Best Chef in the Midwest.

Since then, Dave has become a longtime resident of the Bay View neighborhood of Milwaukee. 

Braise embraces a return to slow grown, natural food. From seasonally inspired menus and creative cocktails to our hands-on classes and events, we work to educate our community on food.

My favorite takeaways from this week’s episode:

Bring the freshest ingredients from Wisconsin to your table.

Cooking well doesn’t mean cooking fancy.

Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants.

Scratch and sniff podcast

Technology Ghost in the house

Connect

Phone

414.212.8843

Location

1101 S. 2nd St.

Milwaukee, WI 53204

Braise Local Food

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