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His work has appeared in The New York Times, The Washington Post, The Wall Street Journal, The Guardian, Epicurious, and Serious Eats. He is a writer, pastry cook, and recipe developer who previously made desserts at Michelin-starred Babbo. He left to work the fields and kitchens of farms and inns in Europe and Martha's Vineyard, and then as a private chef. Outside of the kitchen, he also studied architecture at Yale. 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