Get to know Chef Bradley lucas
Many people recognize Jonathan Byrd’s as an established catering company across the Greater Indianapolis area but have you ever wondered who runs the show in our glorious kitchen? We have some answers for you! His name is Bradley Lucas, and he is the executive chef at Jonathan Byrd’s. He was kind enough to take the time to answer a few questions to give more insight into his passion for food, the benefits and challenges of his job, and some helpful nuggets of information when choosing your next caterer.
What made you want to be a chef?
I have worked in restaurants since I was 14, but I didn’t find a true passion for it until I left the industry for a few years after high school. I worked a few different jobs during that time, and nothing stuck. In my early 20s, I started cooking at home and fell in love with food all over again. I found myself reading cookbooks, and food-related articles, eating at every restaurant around, and watching Food Network constantly. I saw advertisements for culinary schools everywhere I looked, it seemed. I decided then to go to school and perfect the craft I had been trying to learn on my own. Ultimately, it’s the rush of adrenaline I get from a busy shift/week/month/season, the family atmosphere in the kitchen (although sometimes dysfunctional), and the feeling I get when someone enjoys the food I create for them.
What is your favorite meal to cook and why?
Ironically, my favorite meal to cook is the same as my favorite meal to eat.
Answer = Braised Beef Short Ribs.
Beef short ribs are extremely versatile. You can tweak the ingredients to change the flavor to suit whatever profile you are going for. Typically, I enjoy them slowly braised down in beef stock with red wine and tomato. (A process that can take about 3 hours.) The result is a rich, tender, and super flavorful cut of meat that simply melts in your mouth.
The short ribs can be served with any starch or vegetables. It can be a sandwich or tacos. It can be served stuffed in pasta or shredded on a crostini. I usually serve mine with Yukon gold potato puree or creamy polenta. The vegetable of choice is always based on the season or what my wife asks for. (Editor’s note: This is a smart man right here.)
What are some challenges to being a catering chef versus a typical restaurant? (besides the massive amounts of food, of course!)
There are several challenges we face daily in the catering world that we don’t see in the restaurant world. Working in a kitchen with food is all about timing no matter what kitchen you are in, but when you are catering, the food isn’t served immediately after it’s prepared as it would be in a restaurant.
With that being said, it’s not just about the timing, it’s about preparing the food to be as fresh and delicious as possible when it arrives. The quality of ingredients is very important too. We take every precaution to make sure everything is perfect for the clients. Often that means going the extra mile to take special care of the food. Temperature controls are a huge part of the puzzle. If the food is held too hot, it will dry out and lose its integrity. If it’s not hot enough, a guest can get sick. It is a huge part of my job to keep a close eye on how we handle the food to keep it safe and up to our standards.
In your opinion, what are the three best questions a client can ask when preparing for a catered event?
Would my event be better suited for a buffet or a plated meal?
How will you ensure that the food for my event will be great?
Are there any ingredients used for my menu that I should be concerned about for my guests with special dietary needs? (i.e., Gluten, Vegan/Vegetarian, Food Allergies, etc.)
Do you have a preference between buffet versus plated meals?
This may sound crazy, but I prefer a buffet. Many clients select a plated meal for their event because it seems more elegant, and I understand that thought process. However, we can provide a much better experience with a buffet. I also think the word buffet has a bit of a negative connotation at times. Some people think it might be something cheap or food just sloppily put in pans and placed in a row on a table. We set up a “buffet” to be more of an experience. The food is presented in a way that makes it appealing to the eye to maintain the best quality possible (that quality can be lost when the meal is plated).
I enjoy putting together menus with separate stations, so the event doesn’t have the feeling of a buffet. The stations can have a life of their own when we add a little action to them, such as a carving station with slow-roasted beef or pork. Our team also goes the extra mile to accent the buffet with the appropriate linen table cloths and elevations that give the food that “WOW” factor. I would argue that I can make a “buffet” more elegant than a plated meal any day just by the presentation, quality, and overall experience alone.
Photo credit: Kelli White Photography + Films
Why did you choose Jonathan Byrd's?
I chose Jonathan Byrd’s because it is a family company, and I would be more than just a number or an expense line on the monthly profit and loss statement. I worked in a corporate setting for 12 years before taking my position here, which was the case most of the time. The management team here truly cares about everyone. They also allow me to run the day-to-day operations of the kitchen with the freedom that compliments my cooking and management style. I have a family with young kids. The general manager and COO (Joe and Kevin) both understand the importance of family, and that means a lot to me. I have spent more time with my family since I chose Jonathan Byrd’s than I ever have!
What is your favorite menu item from Jonathan Byrd's?
As much as I love the finer things when it comes to food, I have to say the fried chicken. This fried chicken is some of the best I’ve ever had. As a chef, I tend to want to make something better or my own. But this chicken is PERFECT! I can see why people think of fried chicken when they think of Jonathan Byrd’s. (Editor’s note: We did not force him to say this.)
Also, the Chianti Braised Short Ribs are a personal favorite of mine…..
Do you binge any cooking shows and, if so, which ones?
I know that I mentioned watching Food Network constantly in a previous question but I haven’t watched anything on there in years. After being in the industry for 20+ years, it feels a little overproduced and fake to me. However, I do love a few documentaries/shows that are on some streaming platforms now.
Ugly Delicious (Netflix) – David Chang is a genius, and his love for simple food appeals to me.
Chef’s Table (Netflix) – This show gives you a good look at some truly amazing chefs. (The episode on Grant Achatz and his restaurant Alinea is a personal favorite.)
No Reservations (Prime Video) – The series with Anthony Bourdain (RIP. He was the man!) Not the romantic comedy movie.
The Bear (Hulu) – A new series I recently binged in two evenings. Warning: it’s not appropriate for children.
The Chef Show (Netflix) – Jon Favreau is not a chef. He just plays one on TV. No, really, he loves food, and he’s made friends with some amazing chefs that have shared their passion with him, and that’s what it’s all about.