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 (https://personalsideofbusiness.com/)