Looking to start a culinary business, become a chef, or improve your cooking skills?
In this episode of The Personal Side of Business, we interview Deb and Chris Holbrook of SLICE Utah, a fast-growing culinary school offering professional chef training, cooking classes, and food-based community experiences.
They break down how their 12-week Chef Bootcamp accelerates culinary education, what it really takes to succeed in the food industry, and how they’ve built a business centered around connection, learning, and hands-on experience.
This episode is packed with insights for:
- Aspiring chefs and culinary students
- Entrepreneurs starting a food or restaurant business
- Anyone interested in cooking classes, chef training, or culinary schools
- Business owners looking to scale through community-driven experiences
You’ll learn:
- How to start and grow a culinary business
- The difference between culinary school vs. real kitchen experience
- Key business lessons (food costs, labor, pricing, profitability)
- Why cooking is a critical life skill for kids, teens, and adults
- How SLICE Utah built programs like date night classes, team-building events, and youth chef camps
If you're thinking about entering the food industry or want to understand the business behind culinary success, this episode gives you a real-world look inside.
Explore SLICE Utah programs and classes: https://sliceutah.com/
If you are interested in hearing more journeys from entrepreneurs, please check out personalsideofbusiness.com