“When I was at the Culinary Institute of America, if you told me I’d be an executive chef at a hospital, I’d have said you were crazy,” said Timothy Gee, executive chef for Robert Wood Johnson University Hospital. But there was Gee, alongside three other CIA grads, all saying the exact same thing during a lunch-and-learn session at the AHF conference in June. They’re not alone. I had a similar conversation with another Hyde Park grad during the Theodore ...

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