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Ai Houston Welcomes The New York Times

Ai Houston & The New York Times Present an Evening of Culinary Entertainment

The Art Institute of Houston is partnering with the New York Times to provide an evening of entertainment featuring esteemed 1996 Ai Houston AAS Culinary Arts graduate, Chef Chris Shepherd.

As Chef Chris demos his dishes, he’ll chat with New York Times food writer and cookbook author Melissa Clark, sharing some of his favorite culinary tricks and tips.

Chris Shepherd is a James Beard Award-winning chef who, since opening Underbelly in 2012, has played a major role in shaping Houston’s growing culinary scene. After opening, Underbelly was named a James Beard Award semifinalist for Best New Restaurant and described as one of 38 essential restaurants in America by Eater. In 2013, Chris was named one of the 10 Best New Chefs in America by Food & Wine and received the 2014 James Beard Award for Best Chef: Southwest.

His most recent restaurants include UB Preserv and One Fifth Houston, a five-year restaurant project that changes concepts every year.

The New York Times event will take place on June 7, 2018, in the Courses Restaurant at Ai Houston. Admission is available at a discounted price to all New York Times home delivery subscribers. 

For more information, visit http://timesevents.nytimes.com/houstoncooking.