A Quote by Steve Ells
We're not best in the world at burritos and tacos. What we're best in the world at is building a people culture, sourcing really great ingredients, cooking according to classic cooking techniques, understanding the corresponding economic model and how to tweak that and drive that and provide this really great, new fast food experience.
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We want to make the old fast food model irrelevant. We want to make great ingredients and classic cooking techniques accessible to everybody.
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.
For me the best food in the world is New British. It's quite classical cooking with really simple but good-quality ingredients. I also like top-end restaurants and pub grub done well.
Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.
Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.
I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.
Puerto Rican culture is very lively; very lively people; very warm people; and the food is really great. We're all about cooking a lot of food and having family around, we're kind of loud. It's that sort of vibe and it's great.
One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.
I always encourage people to get out there, travel the world, see new things, experience new people, experience new food, experience new culture. What happens is that helps you to grow and be your best self.
Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!
I might not be a great cook when I am preparing something for myself, but when it comes to cooking for others, somehow my cooking skills are at their best.
If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.
It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.
The fun of cooking is the fun of communicating with people, even if it's just two people. As you're cooking, you're talking, you're having a glass of wine. It's wonderful; it's an experience. Once you get into cooking, it becomes something that you really look forward to doing.
Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
We have tacos and burritos and things that sound Mexican. But to me, it's about great-tasting food in an atmosphere sympathetic to the food, prepared freshly and served to the customer in a way that's customizable.
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