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Deirdre Rieutort-Louis has a strong career background in the culinary industry, with experience at reputable establishments such as Aphotic, Gary Danko, and Spruce Restaurant. Deirdre's expertise as an Executive Pastry Chef and lead roles in various kitchen environments showcase their talent and dedication to pastry arts. Additionally, their academic achievements at Cornell University and The Culinary Institute of America demonstrate their commitment to continued learning and growth in the field.