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French Food Isn't Just Butter and Cool-Sounding Words
"I've wanted to be a chef since I was 4 years old. I'm a humble dude with a skateboard in the back of my truck. I'll stand behind the ingredients and let them shine before I do."
This is why Travis Swikard has brought a plate of lightly poached local veggies to the Happy Half Hour studio this week. It's both not what you expect from a chef who's trained under some of the biggest global names in French cooking, and exactly what you'd expect from a San Diego native.
When he was working as the right hand of famed chef Daniel Boulud in NYC, Daniel would order the very best raw ingredients he…
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