Big chef on campus: Brad Grafton brings restaurant experience to Boyd-Buchanan cafeteria

photo Brad Grafton, director of food services for Boyd-Buchanan School, says he likes to talk about food with students, and he plans to hold a food-oriented class once a month.

photo Brad Grafton, who has been executive chef for some of the city's toniest establishments, seasons chicken breasts as he helps prepare lunch for 1,000 K-12 students at Boyd-Buchanan School. This is Grafton's first gig cooking for school kids, and he's reveling in the challenge.

It's 11:20 a.m. and Brad Grafton is in the middle of grilling up some tortilla shells at Boyd-Buchanan School.

All around him in the tight, close quarters of the kitchen, 10 other cooks are stepping over and around each other, preparing lunch for 1,000 K-12 students, all of whom will be fed during three lunch periods over a two-hour span.

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