sustainable agriculture. culinary institute of america.
"today, we recognize that fresh isn't enough. It's important to understand how animals are raised and how vegetables are grown if you're going to source the best ingredients and serve the best-tasting food"
“What excites me most about this milestone is that our restaurants just keep getting better. In fact, I think it's safe to say that the restaurants we're opening today are, in many ways, better than the original. As we continue moving in this direction, I think we'll continue to change the way people think about, and eat, food.”
“There isn't a switch we can throw and move to all naturally raised meat and organic produce. The supply just isn't there today. But the more people show a willingness to buy these better ingredients, the more the supply will move to fill that demand.”
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| Steve Ells |
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