Madison Reporter

Chef Dan Jacobs, co-owner of Milwaukee restaurants Dandan and EsterEv, is set to deliver the keynote address at the University of Wisconsin–Madison’s Winter 2024 Commencement on December 15 at the Kohl Center. Jacobs gained recognition as the runner-up in Bravo's "Top Chef" 21st season.

In a conversation with UW journalism student Serena Wang, Jacobs shared insights into his culinary journey and advice for students. Reflecting on his early days in the industry, he recounted his first job at a cookery in Fish Creek, Wisconsin. “I remember saying to the nighttime line cook, ‘Man, I think I have to go to the hospital, this is bad.’ And he was like, ‘Oh man, it’s not bad.’ He passed me a beer... and he’s like, ‘wrap this around your burn, your hand will be fine.’ I was like, ‘I love this industry,’” Jacobs recalled.

Jacobs emphasized that working in restaurants offers valuable lessons in organization and interpersonal relationships. "Every day is a new adventure," he noted. Diagnosed with Kennedy’s Disease, Jacobs has adapted by taking on more mentorship roles. “Things take a little bit longer... It’s an understanding of the team around us willing to pitch in,” he explained.

For college students seeking affordable meals, Jacobs suggested soups or salads with diverse textures and flavors. He recommended keeping essential ingredients like Worcestershire sauce and Lawry’s Seasoned Salt on hand.

Jacobs likened Madison to macaroni and cheese: “I feel like if Madison was a dish, it would be macaroni and cheese.” He described it as comforting and welcoming.

As for his upcoming speech to graduates, Jacobs hopes they use their education positively. “The number one thing that I hope they take away is to use their power for good... Be those forces of change that make Wisconsin better,” he said.