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Done with being on TV, Ells is back at work perfecting his recipes, searching for local cilantro, trying to find a breed of chicken that can exist outside cramped coops while providing enough meat to be financially sustainable. "I used to want everything right away 19 years ago when I started Chipotle. Now I'm able to look at what the next 19 years are," he says. Ells might be serving customers in a fast-food, reality-show culture, but he's refusing to live in it. Eventually, he hopes, they'll notice he's right.