Nahum Goldberg

Nahum Goldberg
August 16, 2012
Waste Vegetable Oil in Commercial Foodservice – Industry Trends and Equipment Solutions

By:  Nahum Goldberg, LEED AP Senior Associate/Project Manager – San Francisco Office Despite health concerns related to the consumption of fried foods, frying will still have its place on many restaurant and institutional menus, and most commercial kitchens are still being equipped with fryers.  Vegetable frying oil, after repeated exposure to heat and food elements […]

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Nahum Goldberg, William Eaton
December 8, 2011
CULINARY SCHOOL – TRENDS AND STANDARDS

By: William V. Eaton, FFCSI – Chairman of the Board, Washington, DC Office And Nahum Goldberg – Senior Associate, San Francisco Office Culinary Schools tend to have a personality all to themselves, driven to a great extent by a combination of the teaching faculty and the history of the school itself.  Schools with decades, and […]

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Nahum Goldberg
April 19, 2011
Making Sure Our Produce is Healthful

By:  Nahum Goldberg, LEED GA Senior Associate – San Francisco, CA Synopsis:  One area of innovation particularly relevant to my work is that of farm fresh produce sanitizing solutions for medium to small commercial kitchens. This is an up and coming food safety issue as more operations go Farm to Fork. Why Sanitizing Produce is […]

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Nahum Goldberg
October 15, 2010
Seismic Anchorage Requirements – Shaking the Kitchen Equipment – Again, California Leads the Way

By:  Nahum Goldberg Senior Associate San Francisco Office One might ask what does commercial foodservice facility design have to do with seismic safety. Here in California there is a lot happening in this arena. As in many other areas such as energy and sustainability, California seems to have taken the lead in engineering for seismic […]

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