College News

Chipotle extends its employee tuition program to Dallas college

The campus looks like a postcard.

Photo courtesy of Paul Quinn College

Chipotle Mexican Grill has extended a free tuition program for employees to a prominent university in Dallas.

The chain is expanding its "Debt-Free" degree program to include Paul Quinn College, one of the oldest Historically Black Colleges and Universities (HBCU) in the U.S.

This will be the first HBCU in the program, says Marissa Andrada, Chief Diversity, Inclusion and People Officer at Chipotle, a very long title.

Other campuses participating include The University of Arizona, Bellevue University, Brandman University, Southern New Hampshire University, and Wilmington University.

"Ensuring we provide inclusive benefits and a support system for our employees and recognizing the importance of offering an HBCU in our education program will continue to aid in our efforts to cultivate a better world," Andrada says. "We want to provide employees with the tools to achieve their full potential and recognize that financial barriers can be one of the biggest obstacles for not furthering their education."

Known for its educational benefits, Chipotle covers 100 percent of tuition costs for more than 75 kinds of business and technology degrees for eligible employees through its partnership with Guild Education, an education benefits company.

Employees can apply after 120 days of employment.

Chipotle first launched its Cultivate Education program, in which employees could seek reimbursement for college costs, in 2016. They added the debt-free program, in which costs are covered up front, in 2019. More than 8,000 employees have received benefits.

The company has seen a retention rate of three and a half times higher among students enrolled in Cultivate Education.

Of those using the benefit, 85 percent of students are crew members, who are seven and a half times more likely to move into a management role within the organization.

education colleges

Pie eyed

DFW chefs whip up 33 one-of-a-kind pies for Thanksgiving charity auction

Photos by Manny Rodriguez

Jett Mora of Cafe Modern made a Ribeye Cap Steak and Ale Pot Pie for the Piehold Project auction.

An annual fundraiser that matches participants with their perfect one-of-a-kind pie is back, sweeter than ever, for its sixth year. The Piehole Project each November holds a charity auction in which bidders vie for exceptionally creative pies donated by Dallas-Fort Worth chefs.

Proceeds support Piehole Project's mission to foster the next generation of culinary professionals through events and programs that recognize talent and create opportunities.

"What began as a grassroots chef-driven pie auction has grown into year-round initiatives that strengthen connections throughout the DFW culinary community," a press release says.

The 2026 Piehole Project runs November 9-19 and includes 33 pies from 32 local chefs.

"The best chefs in DFW each made one pie you can't buy anywhere, ever," the release says. "When it's gone, it's gone."

While crumbly brown sugared crusts overstuffed with tangy apples dripping in sweet syrup is what constitutes the perfect pie for some, others prefer the more savory chicken-pot variety — this year's pies satisfy a sweeping range of tastebuds.

There is, for example, Frito pie from Mike Matis of Fearing's Restaurant, a crab rangoon pie from Hao Tran of Duong DeVille, a chicken pot pie from Cara Vasquez of The Flour Shop Bakery, or the smoked duck à l'orange pithivier from Phillip Halff II of Culney. Any of them could dominate a Thanksgiving dinner.

And for dessert, a whiskey chocolate pecan pie from Michael Thomson of Michael's Cuisine Restaurant & Bar or a pomegranate cardamom apple pie from Tasha Monticure of Bodega South Main could even win over that cousin with a grudge.

Jacob Williamson is contributing two creations — a foie gras "Snickers" pie on behalf of The Devonshire Club and a beef bourguignon pie for Alamo Club. Meanwhile, Sharon Van Meter of NOSA Restaurant & Inn is bringing a Dubai chocolate pie, and Nikky Phinyawatana of Asian Mint is making a matcha pie. (Scroll down for a full list of this year's participants and pies.)

River Sing's Matt McCallister and Katherine Clapner of Dude Sweet Chocolate get into the pie spirit. Photos by Manny Rodriguez

Pies can get crazy. Years past have included pies topped with full-sized fried chicken legs, another with a lobster tail, and one made entirely of brisket burnt ends. Chef couples have turned two pies into one, like a giant half-moon cookie gussied up with tufts of frosting and edible flowers.

In its five years, the event has auctioned 243 pies and raised more than $60,000 for the culinary-focused charity. Other events throughout the year include The Cheffies: Chef's Choice Awards, The Rising Stagiaire (a mentoring program), and Family Meal Hangs, where chefs decompress, brainstorm, and socialize with one another.

Online bidding opens at 9 am Monday, November 9, and closes at 8 pm Thursday, November 19. Register and bid at the Piehole Project DFW auction.

Winning pies can be picked up Monday, November 23, from 1-5 pm at Dallas College, 11830 Webb Chapel Rd., or Cafe Modern inside the Modern Art Museum of Fort Worth, 3200 Darnell St. Delivery is available from 1-7 pm.

Here are the participating chefs:

Toby Archibald, Quarter Acre, Bacon and Egg Pie
Jeff Bekavac, Goodwins/Corsaire, Star Crunch Cake
Dunia Borga, La Duni Baking Studio, Key Lime Pie
Katherine Clapner, Dude Sweet Chocolate, A Thruple of Chocolate
Laura Cottler, Bricks and Horses, Chocolate Peanut Butter Cup Pie
Audrey Dixon, J.Rae’s Bakery, Black Bottom Oat Pie
Salvatore Gisellu, Urban Crust, Pizza Rustica
Phillip Halff II, Culney, Smoked Duck à l’Orange Pithivier Pie
Jeffery Hobbs, Slow Bone BBQ, Martabak Manis
Sean Jett, Humble Simply Good Pies, Bourbon Street Bastard
Mike Matis, Fearing’s Restaurant, Frito Pie
Matt McCallister, River Sing, Someone’s Grandmother's Custard Pie
Tasha Monticure, Bodega South Main, Pomegranate Cardamom Apple Pie
Jett Mora, Cafe Modern, Ribeye Cap Steak and Ale Pot Pie
Eduardo Osorio, Meridian, Buckwheat Foie & Smoke
David Pena, Fortunate Son, Amaretto Tiramisu Pie
Nikky Phinyawatana, Asian Mint, Chef Nikky’s Matcha Pie
Anastacia Quiñones-Pittman, Oh Hi! Hospitality, Ube-Flantastic
Abraham Salum, Salum Restaurant, Pennsylvania Shoofly Pie
Andrea Shackelford, Harvest at the Masonic, Okra White Chocolate Cream Pie
Michael Thomson, Michael’s Cuisine Restaurant & Bar, Whiskey Chocolate Pecan Pie
Hao Tran, Duong DeVille, The Crab Rangoon Royale
Maricsa Trejo, La Casita Bakeshop, Pumpkin pie
Sharon Van Meter, NOSA Restaurant & Inn, Dubai Chocolate Pie
Rich Vana, The Heritage Table, Chocolate Cherry Pie
Cara Vasquez, The Flour Shop Bakery, Chicken Pot Pie
Victor Villarreal, Star Cafe/The Devils Den, The Ricotta Gardners Pie
Nick Walker, Whiskey Cake, Duck Duck - Goose!
Ariel Wakeland, Punch Drunk Chef Meal Prep, Just Another Work Dream
Jacob Williamson, The Devonshire Club, Foie Gras “Snickers” Pie
Jacob Williamson, Alamo Club, Beef Bourguignon Pie
Ashleigh Wright, Legends Global, Million Dollar Peanut Butter Pie
Austin Wyatt, La Pistola, Rhubarb and Brie

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