At the Chef’s Table
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago. Tom Colicchio’s ’wichcraft chain is 12 years old.
What’s interesting about the latest crop of chefs to make the move into quick service, though, is their attitude toward the industry they are now a part of. They view the multi-national brands as dated and dying and themselves as revolutionaries. They are determined to change the definition of fast food—one organic, locally sourced, fresh ingredient at a time.