Miracle worker in the school kitchen

I'm not a professional in the food business, but I felt that yesterday's article by Monica Eng http://www.chicagotribune.com/news/local/ct-met-healthy-school-lunch-man-20110317,0,4216235.story was interesting enough and important enough to post here for possible comments.

It's a great story about a local chef, Paul Boundas, who has figured out a way to deliver healthy and tasty school food at a price point competitve with Federal reimbursement levels. There are so many cool things about this - but my favorite line in the story:

"... <requires> Investing in people who can cook real food, rather than spending the money on processed foods that will be heated and served by a transient, unskilled workforce with high turnover ..."

So - kids eat real food, skilled jobs are created/sustained, AND my taxes don't go up?

Sounds too smart and progressive to be true !