Yesterday we started the conversation with Chef Mensur Duzic of the Phoenix Children's Hospital. Today, we continue.  Duzic, a classically trained chef who worked for more than a decade in fine dining, is putting the "hospital" in hospitality by bringing his cuisine to an unexpected arena: a hospital cafeteria.   From a young age, Duzic remembers being interested in food. At the age of 11 he had his first jobs working in a graveyard and, more fittingly, at a bakery.  "That was my start," Duzic says. "But I think I always had a love inside of me for it. Even making picnics as kids with my friends...