Executive Chef Lucas Owens
Raleigh, North Carolina
CookingSociety: How long have you been in the culinary industry?
Broth: I’ve been the industry for eleven years. I started in a kitchen where everyone pitched in to do the less desirable jobs like washing dishes and bagging trash. It’s made me a hard worker but it’s also left me with a real appreciation for a professional kitchen.
CS: What got you started in it and why broth?
B: The story of how I got started in the industry is nothing glamorous. I was a teenager who wanted money for the finer things in life like a new pair of sneakers or maybe a hat. Broth was born while my wife and I were having a glass of wine and talking life goals, like we often do. We’ve tossed around business ideas for years because we’ve always wanted to team up on a project that combined her skill set as an interior stylist and my culinary credentials. We landed on the idea for Broth in late September and had launched by October. Our plan had little startup costs and we only intended to run it as a cool season pop-up soup delivery service. Broth has been our baby for a little over 5 months now and it’s only gaining momentum. We plan to stick around through the Spring and Summer and we’ve got a few tricks up our sleeves (broth popsicles, cough cough) for the warmer months of the year.
CS: Can you share with us what makes broth so special and unique?
B: One of the most important things in starting our own business was the yearning to make a positive impact on our community. Our house made broths, stocks, and soups are made with 100% grass fed, free range bones, and organic veggies. We knew we wanted to put conscious food out there but what about the people that can’t afford to have soup delivered to their door? Or better yet, what about the people who don’t have a door to deliver to? We donate a portion of our profit from each quart sold to local soup kitchens so that Broth continues to warm as many bellies as possible.
CS: What’s your favorite ingredient or must have ingredient when you cook?
B: I can’t limit my favorite ingredient to just one, it’s a tie. I use parsley and garlic in every stock and broth on our menu. Each menu item starts with garlic in the pan. It’s one of those ingredients that gives bottom and depth to a dish and I like that it’s chocked full of vitamins, minerals, and oils. I use parsley as a bridge because it does a good job marryingthe flavors. Parsley is often overlooked and is considered to be more of a garnish, but in reality it’s a really hard working ingredient.
CS: Who are some of your mentors or people you have learned the most from in the kitchen?
B: It may sound crazy, but I honestly learn a lot from my line cooks. It’s common in this industry for line and prep cooks to be of other nationalities. I’ve learned some interesting kitchen techniques from my guys and they make some incredible family meals. Hard work ethic is another thing they bring to the table. They aren’t shy to dedicate themselves to their work.
CS: If you could travel anywhere for the culinary experience where would it be and why?
B: Europe is pretty forward thinking when it comes to eating clean and they have made great strides in the world of bone broth. I can definitely appreciate a large community of people who indulge in the benefits of drinking broth on a daily basis. I dream of a time when there are Broth cafes on every corner in place of (or maybe just harmoniously next to) coffee shops. There’s just so many benefits to drinking broth and the flavor combinations are endless.
CS: What's your favorite kitchen gadget?
B: My favorite kitchen gadget would probably be a veggie dicer. If I’m in a bind and need a quick 6 quarts of tomatoes, this gadget is like having extra hands in the kitchen.
CS: Who is your favorite celebrity chef and why?
B: Marco Pierre White is hands down my favorite celebrity chef because he doesn’t play into the celebrity. He said, “Lot’s of famous chef’s today don’t look whacked because they don’t work. They have a healthy glow and a clear complexion. There is blood in their cheeks. They haven’t got burns on their wrists and cuts on their hands.” I’m disappointed in the nights I walk out of the kitchen with a clean apron, it means I got caught up in paper pushing and that’s not the reason I wanted to be a chef. A guy who gives back his Michelin Stars because he doesn’t agree that the people judging are any better than him is a guy to be admired in my book. Ultimately we should all strive to produce work that pleases ourselves and satisfies our own ideals. As a chef, it’s just a bonus when others are as pleased to give you their business and their tastebuds.
CS: Aside from your own food, where is your favorite place to eat?
B: My favorite place to eat is just down the street from my house. Nasher’s is a mom and pop sandwich spot and they’re producing sandwiches and salads that are packed with flavor and elevated ingredients. They serve up local craft beer to compliment their thoughtful family friendly menu making it the perfect place to grab a bite with my wife and daughter on my day off. This place is a hidden gem.
CS:(This one is a little morbid, sorry. But it ’ s one of our favorite questions!) What would be your death row, last meal?
B: My last meal would have to be my mom’s baked spaghetti. My mom would have to be there too, of course. I’ve learned in the last few years I don’t digest dairy well and this is a dish I would eat a thousand times over. It’s also the first thing I can ever remember eating and there is something to be said about a chef’s first food memory.
