Jeanine Lamadieu believes everything goes with ice cream. “It’s one of those lounge-around foods,” the 25-year-old pastry chef says. “If you’re in a sour mood, you can eat ice cream. If you’re in a happy mood, you can eat ice cream.” Lamadieu picked up a 2020 James Beard Rising Star semifinalist nod for her work last year at Yūgen in Chicago’s West Loop, where she spun tart kefir sorbet and caramelized milk ice cream for desserts inspired by the Good