Chipotle Establishes Scholarships At The Culinary Institute Of America

(Tuesday, August 07, 2007) - In 1990, a young student of
The Culinary Institute of America in Hyde Park, N.Y., received his
toque and headed to California to pursue his dreams of becoming a
chef. Some three years later, looking to open a restaurant of his own,
he returned home to Denver and, with a loan from his father, Steve
Ells opened a burrito restaurant in the hopes of making enough money
to some day open a "real" restaurant.
Fourteen years later, that Denver burrito restaurant continues to
do a brisk business, along with the more than 640 other Chipotle
Mexican Grill locations nationwide. The restaurant has a loyal
following, has received critical acclaim around the country, and has
become one of the fastest-growing restaurant companies in the country.
"My time at The Culinary Institute of America provided a great
foundation when I was starting my career and taught me many lessons
that are still valuable today," said Ells. "In many ways I was lucky.
Not everyone has the resources or support they need to help realize
their dreams."
That's why Chipotle has established the Chipotle Mexican Grill
Annual Scholarship beginning in the 2007-08 academic year. The $2,500
scholarship will be awarded to an emerging culinary professional in
either the Associate in Occupational Studies in Culinary Arts or the
Bachelor of Professional Studies in Culinary Arts Management degree
programs. The recipient must demonstrate support for sustainable
agricultural practices consistent with Chipotle's philosophy of Food
With Integrity.
In addition to the new annual scholarship, Chipotle is also giving
$10,000 each year for the next five years to the college to establish
the Chipotle Mexican Grill Endowed Scholarship Fund. This scholarship
will award some $2,500 each year to a deserving student or students
once the principal balance has been raised, and will continue in
perpetuity. The Chipotle scholarships come at a time when enrollment
in culinary schools is on the rise.
The scholarships will be awarded to students who share Chipotle's
commitment to sustainable agriculture, as the commitment to
sustainable practices underpins much of what Chipotle does - from
sourcing food to the design and construction of its restaurants and
its employee development programs.
Chipotle's support for sustainable agriculture began when it
started serving naturally raised pork some seven years ago. That
support has grown into a much broader vision, one that Chipotle calls
Food With Integrity, which involves a constant and thorough evaluation
of ingredients used to cook its food, from the standpoint of animal
welfare, sustainable agriculture, healthfulness, and taste.
That pursuit has led Chipotle to serve more naturally raised meat
(meat coming from animals that are raised in a humane way, fed a pure
vegetarian diet, and never given antibiotics or added hormones) than
any restaurant group in the world. Today, all of the pork Chipotle
uses is naturally raised, as is more than 70 percent of its chicken
and nearly half of its beef. Beyond meat, about 25 percent of the
beans it buys are organically grown, and all of its sour cream, and
most of its cheese, is made from milk coming from cows that are not
treated with the synthetic hormone rBGH.
"Obviously, I am thankful that Chipotle will be able to help other
aspiring chefs fulfill their potential. We believe supporting such
individuals is consistent with Chipotle's goal of changing the way
people think about and eat fast food," said Ells.
About Chipotle
Chipotle Mexican Grill (NYSE:CMG) (NYSE:CMG.B) offers a focused
menu of burritos, tacos, burrito bowls (a burrito without the
tortilla) and salads made from fresh, high-quality raw ingredients,
prepared using classic cooking methods and served in a distinctive
atmosphere. Through our vision of Food With Integrity, Chipotle is
seeking better food not only from a variety of fresh ingredients, but
ingredients that are sustainably grown and naturally raised with
respect for animals, the land, and the farmers who produce the food.
None of our food has artificial colors, flavorings or trans fatty
acids, and it's all cooked in essentially the same ways it was when we
had only one restaurant. Chipotle opened its first restaurant in 1993
and operates more than 640 restaurants today. For more information,
visit www.chipotle.com.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an
independent, not-for-profit college offering bachelor's and associate
degrees in culinary arts and baking and pastry arts. A network of more
than 37,000 alumni in foodservice and hospitality has helped the CIA
earn its reputation as the world's premier culinary college. Courses
for foodservice professionals and food enthusiasts are offered at the
college's main campus in Hyde Park, N.Y., and at The Culinary
Institute of America at Greystone, in St. Helena, Calif. Greystone
also offers baking and pastry, advanced culinary arts, and wine
certifications. The Center for Foods of the Americas, in San Antonio,
Texas, the college's second branch campus, offers a certificate
program in culinary arts. For more information, visit the CIA Web site
at www.ciachef.edu.

CONTACT: Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com

SOURCE: Chipotle Mexican Grill

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