SLICE
“If you can envision it, we’ll make it happen.” Deb Holbrook smiled as she said this, and she meant it. Since 2022, she and her husband Chris have been the proud owners of the Salt Lake Institute of Culinary Education (SLICE), a thriving, hands-on culinary school and event space that has become a haven for aspiring chefs, curious home cooks, and anyone who simply wants to share a great meal and learn something new in the process.
Chris had already spent a lifetime in the food industry. His passion for cooking was sparked as a teenager when his father grew tired of his and his brother’s complaints about dinner and assigned each of them their own night to cook. From that moment on, Chris was hooked. He built his career through various roles and ventures, including opening two Mountain Mike’s Pizza franchises in Salt Lake City with his brother. But even after decades in the business, Chris still felt there might be more to learn. That led him to enroll in a culinary program at SLICE, and it changed everything. “I came here as a student to fill in the knowledge gaps,” Chris explained. “You don’t know what you don’t know.”
Deb, who had spent her career in the legal field working in compliance, paralegal roles, and law firm management - joined him shortly thereafter spending time at SLICE. “I started handling admissions, paperwork, state approvals, VA certification - all the things no one else wanted to do,” she said with a laugh. “But that’s my world.”
At the time, SLICE was owned by Diane Sheya, who had transformed the former Viking appliance showroom into a culinary school back in 2013. When she and her husband decided to retire, they quietly listed the school for sale. Chris and Deb, now working behind the scenes, were uniquely positioned to understand the potential of the business and how much more it could become. After nine months of immersion, they signed the papers and made it official in the spring of 2022.
Chris was finally living his dream. “This industry is what he’s always loved,” Deb said. “But working in a restaurant can be a grind. Here, he gets to teach, to create, to inspire, and to bring people together around food. It’s what he’s meant to do.”
SLICE offers a twelve-week accelerated culinary fundamentals program, approved by the American Culinary Federation (ACF) - a distinction held by only a handful of schools nationwide. Students gain a comprehensive foundation in knife skills, food safety, meat fabrication, flavor profiles, nutrition, costing, and more. Those with a passion for baking can opt for the six-week pastry and baking program, led by a chef trained in New York and France who once ran his own business in Germany. Graduates of both programs leave with ACF-recognized certificates that carry weight in kitchens across the country.
But SLICE is not just for professionals. The public-facing side of the school is equally dynamic. They offer everything from wine and beer pairing dinners to global cuisine nights, hands-on workshops, and seasonal junior chef programs for kids and teens. There are also beloved Chef’s Table lunches, where guests gather at a counter or round tables to watch the in-house chefs prepare a meal in real time while answering questions and sharing techniques. These usually sell out quickly, and with good reason.
“We always hope people walk away having learned something, even just one new trick,” Deb said. “But most importantly, we want them to have fun. It’s education and entertainment - what we call ‘edutainment.’”
Located within the expansive five-acre Kimball Electronics building, this 6,000-square-foot facility features multiple fully equipped kitchens. These versatile spaces are used interchangeably based on the specific needs of each event. From interactive culinary demonstrations to intimate gatherings, the layout is designed for flexibility, ensuring that experiences are never confined to a single setup. The venue is a popular choice for wedding rehearsal dinners, bachelorette parties, retirement celebrations, and hands-on team-building events. Whether it’s a DJ-powered gala or a cozy family Christmas party, Deb and Chris have created a space that transforms with ease. Their guiding principle is simple: if someone shares their vision for an experience, we’ll find a way to bring it to life.
Chris and Deb also prioritize community impact. They work with local charities and events like the Art & Soup Show, contribute to foster care organizations, and recently began engaging with youth at the juvenile detention center to speak about culinary careers. They have seen young students blossom; one went on to appear on MasterChef: Generations and another, who started washing dishes at SLICE as a teen, is now cooking in kitchens across the country.
Their passion for nurturing talent is evident in the carefully structured Junior Chef Camps and Teen Chef Academy, where students not only learn essential skills but also gain the confidence to explore the culinary world independently. Whether they are flipping pancakes or fabricating meat, the goal is always the same: to teach, to inspire, and to build community.
At its heart, SLICE is more than a culinary school. It is a place where people come together around the table to learn, to laugh, and to connect - something Deb and Chris believe is more important now than ever. “We need to get people back around a dinner table and having civil conversations with each other again,” Deb said thoughtfully. “If we can help them enjoy cooking, and each other’s company, we’ve done our job.”
