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He's widely imitated . . . he has single-handedly changed the way desserts look around the country in a lot of restaurants.\" --Alfred Portale, Gotham Bar \u0026amp; Grill\u003cbr\u003e \"The first time I encountered Richard Leach's desserts, I became absolutely incoherent. My notes from that meal are garbled and filled with exclamation points.\"--Ruth Reichl, New York Times\u003cbr\u003e \"Richard Leach, the pastry chef, should have his hands licensed as deadly weapons, like boxers.\" --Bryan Miller, New York Times\u003cbr\u003e Food critics, nationwide, have exalted him. Food Arts magazine dubbed him the \"Pythagoras of pastry,\" in recognition of his revolutionary genius as a pastry chef. Master pastry chefs, everywhere, have tried to imitate him and failed. 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