Chefs prove eating healthy doesn't have to be expensive

04/26/2012 | CNBC

Despite their background working in Michelin-starred restaurants, three chefs dreamed of creating a place that was more affordable without skimping on ingredients or flavor. "[We wanted] farmers market food at a price we could afford," says chef and co-owner Erik Oberholtzer. Thus, Tender Greens was born. The affordable, healthy eateries serve locally sourced fare all under $11 a dish, and the chefs plan to expand its seven locations to 30 within the next 10 years.

View Full Article in:

CNBC

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations