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So much of today's food is based on the exploitation of animals and the environment. Yes, it's chea
So much of today's food is based on the exploitation of animals and the environment. Yes, it's chea
So much of today's food is based on the exploitation of animals and the environment. Yes, it's chea
So much of today's food is based on the exploitation of animals and the environment. Yes, it's chea
So much of today's food is based on the exploitation of animals and the environment. Yes, it's chea
So much of today's food is based on the exploitation of animals and the environment. Yes, it's chea
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Steve Ells:
The traditional fast food model is built on buying the cheapest ingredients - and that usually meanSteve Ells:
The first Chipotle was intended to be my source of funding for a full-scale restaurant, a means toSteve Ells:
If we really want to change the way Americans eat, we need to make delicious, sustainably-raised foSteve Ells:
When I started Chipotle, I didn't know the fast-food rules. People told us the food was too expensiSteve Ells:
The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each perSteve Ells:
I thought we were going to get customers excited by telling them there were no antibiotics in our mSteve Ells:
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't havSteve Ells:
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and StarsSteve Ells:
When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they tSteve Ells:
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaur