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
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX