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The Art Institute of Houston Hosts an Evening with Celebrated Houston Chef Chris Shepherd and The New York Times Food Writer Melissa Clark

HOUSTON, June 3, 2018 – The Art Institute of Houston will host a rare peek into the knife roll of chef Chris Shepherd, a James Beard Award winner, as he shares his tricks of the kitchen trade with The New York Times food writer and cookbook author Melissa Clark on Thursday, June 7, 2018 at 7 p.m. The event will take place at Courses, the school’s student-run restaurant, located at 4140 Southwest Fwy., Houston, TX 77027.

Shepherd, a 1996 graduate of the Associate of Applied Science in Culinary Arts program at The Art Institute of Houston, has a reputation for acclaimed restaurants, including his latest, UB Preserv, which have helped elevate Houston’s culinary evolution. He’ll show Clark, whose writing and cooking videos have enchanted professional and home cooks for years, how to translate some of his dishes for your stove. As they chop, the two will chat about the future of dining in Texas and beyond — recipes included!

About the evening’s hosts:

Chris Shepherd
James Beard Award-winning Chef

Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. Underbelly was a James Beard Award semifinalist for Best New Restaurant and was named one of 38 essential restaurants in America by Eater. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013 and was awarded the 2014 James Beard Award for Best Chef: Southwest. He also opened UB Preserv as his culinary interpretation of Houston’s evolution.

Chris’s foundation Southern Smoke has donated nearly $1 million to both the National MS Society and those in the food and beverage industry affected by Hurricane Harvey.

*Photo courtesy of Julie Soefer

Melissa Clark
Food writer, The New York Times

Melissa Clark has been a columnist for the Food section since 2007. She reports on food trends, creates recipes and appears in cooking videos linked to her food column called “A Good Appetite.” Ms. Clark began writing for the paper as a freelancer in 1998.

She has written dozens of cookbooks and her collaboration with Chef Peter Berley, “The Modern Vegetarian Kitchen,” received both a James Beard Award and Julia Child Cookbook Award in 2000. She was also featured in “The Best Food Writing 2007.”

A Brooklyn native, she knows where to find the best bagel.

For more information and to join the waitlist to attend visit: http://timesevents.nytimes.com/houstoncooking .

*Photo courtesy of Amy Dickerson