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One shining example of this leadership is AHF member Chef Nazim Khan, CEC, WCEC, who is pioneering the “food as medicine” movement at Bryan Health in Lincoln, Nebraska in collaboration with AHF member and Director of Nutrition and Dining Services Mike Dixon. Chef Nazim is no stranger to operational excellence.
As we searched, we found that Cal Poly in San Luis Obispo, CA had commissioned one of the smartest and most forward-looking commercial kitchens for teaching in recent memory. Designed to be aesthetically pleasing and cost-effective, the new culinary lab features two large cooking suites with utility distribution systems.
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