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Patricia Yeo
 
November 2002 NEW YORK

With her Ivy-League biochemistry background, one could imagine Chef Patricia Yeo stooped over a Bunsen burner and test tube spice rack, wrapped in a white smock, methodically merging exotic Asian, Mediterranean, and South western ingredients into unique, complementary, and fantastically tasty pieces of edible art never seen or tasted by human kind. Come to think of it - wonder if she needs any guinea pigs?


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