San Diego native Travis Swikard can remember the moment he knew he would be a chef:
just 4 years old, he watched his father deglaze a pan with Cognac. Flames erupted,
and a culinary passion was ignited.
Growing up amidst the farms of “North County” and close to the ocean, Swikard became
obsessed with the culinary riches of the San Diego area early on, and started working
in restaurants at just 15. His first job - meant to be a one-week stage at downtown
San Diego restaurant Kemo Sabe - turned into a four-year run, as well as his introduction
to his eventual business partners; but not before 10+ years on the East Coast.
- Tickets are $20, Free for students with ID
- The event is open to the community, faculty, students, family and friends.
- Parking is free in Parking Lot 10. www.sdmesa.edu/maps
- All proceeds will fund the Culinary Program Conway Study Abroad Trip.
- Sponsored By TAJ Farms.
About the Mesa College Culinary Arts/Management Program: Students in Culinary Arts/Culinary Management enjoy practical hands-on approach to innovative methods and classical techniques,
as well as numerous cuisines. A rigorous training program combines both laboratory
and general education coursework, in addition to business courses including supervision
and cost control. Graduates of the program are well-prepared, with nearly 100% finding
jobs within the industry. Many have gone on to be successful chefs, managers, caterers
Tags: Culinary, Chef Travis Swikard, Culinary to table series