Food & Hospitality · Guest Story & Episode Recap
Deb and Chris Holbrook: Bringing People Together Through Food
On location at the Salt Lake Institute of Culinary Education, Jet Bunditwong meets Deb and Chris Holbrook to explore the business behind SLICE Utah. Their conversation brings together professional chef training, community cooking experiences, and the decisions involved in growing a hands-on education business.
Taking an existing school into its next chapter
Deb and Chris explain that they took over the business in 2022. Chris brought decades of food-industry experience and an interest in training, giving them a foundation for expanding the school’s educational work.
They describe continuing to develop the curriculum and classes rather than treating the original model as fixed. Chris’s path from cooking as a child and working in restaurants to teaching others gives the conversation a personal thread: experience becoming something to share.
Different programs, one purpose
At the time of the interview, SLICE offered a twelve-week Chef Bootcamp alongside enthusiast classes, date nights, team-building events, and programs for children and teens. The formats serve different audiences, but Deb and Chris connect them through bringing people together with food.
They discuss the value of hands-on practice and the confidence that comes from learning to cook. For young participants, that includes a life skill they can carry into adulthood. For aspiring professionals, the conversation considers both culinary technique and the realities of working in the industry.
Growing means learning to accept help
Deb reflects on wishing she had brought in help sooner. Trying to manage everything herself created tension between keeping expenses down and making room for the business to grow. Chris also recognizes the instinct to take on too much personally.
Their discussion with Jet explores delegation, training, and trusting others to contribute. Alongside the classes and community mission, the episode addresses the business fundamentals behind food ventures, including costs, labor, pricing, and profitability.
Business takeaways from the conversation
- Develop programs around the needs of distinct audiences.
- Keep improving the offer as you learn from participants.
- Treat teaching and customer experience as skills to develop deliberately.
- Recognize when doing everything yourself limits the business’s growth.
Frequently asked questions
Who are Deb and Chris Holbrook?
Deb and Chris run SLICE Utah, the Salt Lake Institute of Culinary Education, which they took over in 2022.
What programs are discussed in the episode?
They describe a twelve-week Chef Bootcamp, cooking classes, date nights, team-building events, and youth programs. Visit SLICE’s website for current offerings.
What business lessons do they share?
The conversation covers evolving programs, serving the community, delegation, and the costs and decisions involved in food businesses.
Explore the full conversation
This page summarizes the episode. Listen or watch for the full story in Deb and Chris Holbrook’s own words.
Learn more: SLICE Utah.
