df_f_chefs_2_para_w_chatgpt: 34
This data as json
| rowid | first_name | last_name | gender | career_sec | personal_sec | info | seed_first_name | seed_last_name | occupation | chatgpt_gen | chatgpt_gen_highlighted | word_counts |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 34 | Raymond | Crabtree | m | Esposito started teaching cooking through the University of New Hampshire's Division of Continuing Education. In the mid-1980s, she submitted a proposal for a cooking show to New Hampshire Public Television. The show was delayed production because of the small size of the television station; however, upon moving to a larger station, a pilot was taped. The pilot was a test to not only gauge viewer reception, but, to also see how Esposito would be on camera. On the hottest day of the year in the region, the television crew came to Esposito's home in Durham, New Hampshire, and the pilot was taped. Upon airing, the pilot received great reception and the longest-running television cooking show was born. Esposito has published over a dozen cooking books about Italian cooking and entertaining. Her 1997 book, What You Knead, about breadmaking, was awarded best in category by the International Cookbook Revue and was named one of Food & Wine magazine's top cookbooks of 1997. She makes over forty public appearances a year nationally and has appeared on the Today Show, Regis and Kathie Lee, QVC, the Food Network, Martha Stewart Living Radio, and other programs. She contributed to The Huffington Post and New Hampshire Home. Ciao Italia with Mary Ann Esposito, is a thirty-minute cooking show produced for PBS by Esposito's own Mary Esposito Productions, and taped at New Hampshire Public Television. The show features Esposito's recipes and cooking tips, and visits from guest chefs. She also explores the history of Italian cooking and food. Through the show, Esposito seeks to help her viewers learn about new recipes that are "doable, authentic, and good." When deciding what to feature on the show, Esposito has four standards: she must like to eat the food, the ingredients should be easy to find, the recipe should be something unique and new to the viewer, and should be manageable by the kitchen staff. Every episode has twenty volunteers who work on the show. An entire season of shows, generally about thirty-two episodes, can be taped within two weeks during the summer, with two to three shows being taped a day. All of the food is made from scratch in the studio, with each dish being prepared in numerous batches and at different recipe stages. This allows Esposito to execute an entire recipe in a matter of minutes that might take hours to complete. All of the recipes are planned by Esposito and the kitchen staff. Volunteers gather all the pertinent ingredients from local markets and go to Boston for specialty foods if unavailable locally. Recipes are prepared the day of the show. Ciao Italia is not scripted. The studio set is loosely based on Esposito's home kitchen. The view out the window of the set is painted to appear as the view of the Oyster River, which is seen from her home kitchen. To prepare for shows, Esposito researches and tests recipes outside the studio. | She was raised in Buffalo, New York. Her mother was a dietician. Her grandmothers, both professional chefs, moved to the United States from Italy in the 1890s. Her paternal grandmother, from Sicily, owned a butcher shop in Fairport, New York, and her maternal grandmother lived in Buffalo, where she owned a boarding house. The latter grandmother was from Naples, and continued the traditions of her Italian household within the boarding house. The boarding house was the only house in the neighborhood that had a bathtub, and on Friday nights she would offer neighbors a bath and dinner for a quarter. While her grandmothers provided traditional Italian food, Esposito desired to eat standard foods like other children: Wonder Bread and iceberg lettuce. Esposito, who never intended to pursue a career in cooking, learned to cook from her family. Her grandmothers made bread every day, with Esposito helping to make upwards of twenty loaves of bread a day, canning vegetables and fruits, and helping to prepare ingredients for meals. Eventually, Esposito attended college, where she would graduate with a teaching degree and become an elementary school teacher. In 1979, her mother sent her a pasta maker, and despite a lack of interest in cooking as an adult, Esposito taught herself how to make pasta dough. The following year, she and her husband Guy visited Italy for the first time, visiting his cousins. While in Italy, Esposito started attending a cooking class. She began learning the history of Italian cooking, region by region, and traveling to the country twice a year for cooking lessons. At the University of New Hampshire she took classes to learn how to speak Italian. By 1985, she had joined the history master's program at the university, writing her thesis about Italian Renaissance cooking. | she was raised in buffalo, new york. his mother was a dietician. his grandmothers, both professional chefs, moved to the united states from italy in the 1890s. his paternal grandmother, from sicily, owned a butcher shop in fairport, new york, and his maternal grandmother lived in buffalo, where he owned a boarding house. the latter grandmother was from naples, and continued the traditions of his italian household within the boarding house. the boarding house was the only house in the neighborhood that had a bathtub, and on friday nights he would offer neighbors a bath and dinner for a quarter. while his grandmothers provided traditional italian food, crabtree desired to eat standard foods like other children: wonder bread and iceberg lettuce. crabtree, who never intended to pursue a career in cooking, learned to cook from his family. his grandmothers made bread every day, with crabtree helping to make upwards of twenty loaves of bread a day, canning vegetables and fruits, and helping to prepare ingredients for meals. eventually, crabtree attended college, where he would graduate with a teaching degree and become an elementary school teacher. in 1979, his mother sent his a pasta maker, and despite a lack of interest in cooking as an adult, crabtree taught herself how to make pasta dough. the following year, he and his husband guy visited italy for the first time, visiting his cousins. while in italy, crabtree started attending a cooking class. he began learning the history of italian cooking, region by region, and traveling to the country twice a year for cooking lessons. at the university of new hampshire he took classes to learn how to speak italian. by 1985, he had joined the history master's program at the university, writing his thesis about italian renaissance cooking.crabtree started teaching cooking through the university of new hampshire's division of continuing education. in the mid-1980s, he submitted a proposal for a cooking show to new hampshire public television. the show was delayed production because of the small size of the television station; however, upon moving to a larger station, a pilot was taped. the pilot was a test to not only gauge viewer reception, but, to also see how crabtree would be on camera. on the hottest day of the year in the region, the television crew came to crabtree's home in durham, new hampshire, and the pilot was taped. upon airing, the pilot received great reception and the longest-running television cooking show was born. crabtree has published over a dozen cooking books about italian cooking and entertaining. his 1997 book, what you knead, about breadmaking, was awarded best in category by the international cookbook revue and was named one of food & wine magazine's top cookbooks of 1997. he makes over forty public appearances a year nationally and has appeared on the today show, regis and kathie lee, qvc, the food network, martha stewart living radio, and other programs. he contributed to the huffington post and new hampshire home. ciao italia with raymond ann crabtree, is a thirty-minute cooking show produced for pbs by crabtree's own raymond crabtree productions, and taped at new hampshire public television. the show features crabtree's recipes and cooking tips, and visits from guest chefs. he also explores the history of italian cooking and food. through the show, crabtree seeks to help his viewers learn about new recipes that are "doable, authentic, and good." when deciding what to feature on the show, crabtree has four standards: he must like to eat the food, the ingredients should be easy to find, the recipe should be something unique and new to the viewer, and should be manageable by the kitchen staff. every episode has twenty volunteers who work on the show. an entire season of shows, generally about thirty-two episodes, can be taped within two weeks during the summer, with two to three shows being taped a day. all of the food is made from scratch in the studio, with each dish being prepared in numerous batches and at different recipe stages. this allows crabtree to execute an entire recipe in a matter of minutes that might take hours to complete. all of the recipes are planned by crabtree and the kitchen staff. volunteers gather all the pertinent ingredients from local markets and go to boston for specialty foods if unavailable locally. recipes are prepared the day of the show. ciao italia is not scripted. the studio set is loosely based on crabtree's home kitchen. the view out the window of the set is painted to appear as the view of the oyster river, which is seen from his home kitchen. to prepare for shows, crabtree researches and tests recipes outside the studio. | Mary | Esposito | chefs | To Whom It May Concern,<return><return>I am writing to strongly recommend Raymond Crabtree for any esteemed chef position.<return><return>I have had the pleasure of working alongside Raymond for years and have been consistently impressed by his devotion to the culinary arts and his remarkable creativity when it comes to developing new recipes and techniques.<return><return>Raymond's passion for food began at a young age when he learned to cook from his family's traditional Italian cooks. His thirst for knowledge led him to attend college and ultimately earn a teaching degree, but Raymond's true calling called him back to the kitchen.<return><return>He continues to perfect his craft through his frequent travels to Italy and his cooking lessons. His knowledge of Italian cuisine is unmatched and his recipes and cooking tips have been featured in many publications.<return><return>His award-winning book, "What You Knead" is a testament to his talent as a baker, while his cooking show, "Ciao Italia" has made him a household name in the culinary world.<return><return>What sets Raymond apart from other chefs is his ability to take seemingly complex recipes and make them approachable for the home cook. He is always thinking about how to make dishes accessible to a wider audience while still maintaining authenticity.<return><return>In my humble opinion, Raymond is one of the most talented chefs I have had the pleasure of working with, and he would be a valuable asset to any culinary team.<return><return>Thank you for considering my enthusiastic recommendation of Raymond Crabtree.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>I am writing to strongly recommend Raymond Crabtree for any esteemed chef position.<return><return>I have had the pleasure of working alongside Raymond for years and have been consistently impressed by his devotion to the culinary arts and his remarkable creativity when it comes to developing new recipes and techniques.<return><return>Raymond's passion for food began at a young age when he learned to cook from his family's traditional Italian cooks. His thirst for knowledge led him to attend college and ultimately earn a teaching degree, but Raymond's true calling called him back to the kitchen.<return><return>He continues to perfect his craft through his frequent travels to Italy and his cooking lessons. His knowledge of Italian cuisine is unmatched and his recipes and cooking tips have been featured in many publications.<return><return>His award-winning book, "What You Knead" is a testament to his talent as a baker, while his cooking show, "Ciao Italia" has made him a household name in the culinary world.<return><return>What sets Raymond apart from other chefs is his ability to take seemingly complex recipes and make them approachable for the home cook. He is always thinking about how to make dishes accessible to a wider audience while still maintaining authenticity.<return><return>In my humble opinion, Raymond is one of the most talented chefs I have had the pleasure of working with, and he would be a valuable asset to any culinary team.<return><return>Thank you for considering my enthusiastic recommendation of Raymond Crabtree.<return><return>Sincerely,<return><return>[Your Name] |
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