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The day I met Pastry Chef Patrick Fahy, I was allowed to have much more fun than I deserved. We spent an afternoon making beet ice cream. He also let me wander around the kitchen playing with things I wasn’t supposed to, and answered many questions, including dumb ones. He even let me capture with my crummy point-n-shoot camera an impromptu demo on how to form an ice cream quenelle. It’s been t
