” One of the pivotal moments for me was realizing that our ‘food with integrity’ approach at Chipotle was satisfying my passion. That’s about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics, beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places. “


” Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered. “


” So much of today’s food is based on the exploitation of animals and the environment. Yes, it’s cheap, but at what cost? “


” The traditional fast food model is built on buying the cheapest ingredients – and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that’s fast and inexpensive. “


” If we really want to change the way Americans eat, we need to make delicious, sustainably-raised food accessible to everyone. Most people are not willing to sacrifice taste or pay a lot more when it comes to eating better. That’s why the Chipotle model is so important. “


” When I started Chipotle, I didn’t know the fast-food rules. People told us the food was too expensive and the menu was too limited. Neither turned out to be true. “


” Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food. “


” When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that’s where I really learned to cook and to taste food in a discerning way. “


” The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias. “



All 9 Steve Ells Quotes about Food in picture


One of the pivotal moments for me was realizing that our
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.
So much of today
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that
If we really want to change the way Americans eat, we need to make delicious, sustainably-raised food accessible to everyone. Most people are not willing to sacrifice taste or pay a lot more when it comes to eating better. That
When I started Chipotle, I didn
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that
The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.

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