df_f_chefs_2_para_w_chatgpt: 40
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 40 | Dusty | Brody | m | After working together in Chicago and Paris, Feniger and her longtime collaborator, Mary Sue Milliken, settled in Los Angeles where they founded City Cafe in 1981. They eventually expanded to a larger space on La Brea Blvd. and renamed the establishment City Restaurant. In 1985, they opened the Mexican restaurant Border Grill in the original City Cafe space, before moving it to Santa Monica in 1990. The restaurant later expanded to Pasadena (closed) and the Mandalay Bay Resort in Las Vegas. Broadening their culinary horizons Feniger and her partner opened the Latin flavor Ciudad in Los Angeles in 1998. The success of the three restaurants has often led Feniger and Milliken to be recognized for changing Los Angeles's culinary landscape. Feniger has been influenced by the food and culture of various nations, such as India, France, and Mexico. In April 2009, Feniger opened her first solo project: Street, a multi-ethnic eatery of "street food" in Hollywood. Sample dishes included millet puffs, paani puri, Massaman chicken curry, dumplings, Egyptian-style baked fish and peanut butter cookies for dessert. Street closed in November 2013. In December 2013, Feniger, with Executive Chef and Partner Kajsa Alger, opened Mud Hen Tavern at the former location of Street. A neighborhood bar and restaurant, it offered seasonal, gourmet pub and comfort food in a warm and relaxed setting. The bar team in partnership with mixology consultant Tricia Carr (formerly Alley), curated a beverage program that offered a vibrant and accessible selection of international wines, local craft beers and artisanal cocktails to complement Mud Hen Tavern's cuisine. Mud Hen Tavern closed on October 11, 2016. In collaboration with Milliken and others, Feniger has published five cookbooks: City Cuisine (1989), Mesa Mexicana (1994), Cantina: The Best of Casual Mexican Cooking (Casual Cuisines of the World) (1996), Cooking with Too Hot Tamales (1997) and Mexican Cooking for Dummies (1999/2002). Feniger is also a TV personality, starring with Milliken in 396 episodes of the popular Too Hot Tamales and Tamales World Tour on the Food Network in the 1990s. Prior to the shows on the Food Network, in 1993 Feniger and Milliken appeared with Julia Child in her PBS series Cooking with Master Chefs. Feniger has also appeared on Sabrina, the Teenage Witch and prepared with Milliken the food that was served in the 2001 movie, Tortilla Soup. Most recently, Feniger appeared on the second season of Top Chef Masters that aired in 2010. She was the last female chef in the competition, eliminated following a challenge to create a dish fit for the gods. Feniger's creation for Aphrodite was Kaya toast served with a soy-glazed egg and coconut jam. She raised $32,500 for The Scleroderma Research Foundation. "It's an honor to be on that show and have Schleroderma Research Foundation out there in the public eye," she said in an interview with SlashFood. "I've gotten so many email messages and Facebook messages from all over the country. So for me, I'm totally the winner in this." In 2011, ABC bought the rights to develop a sitcom based on the lives of Feniger and Milliken, but it never aired. And in October 2014 she appeared as a contestant in the "Superstar Sabotage" tournament of Cutthroat Kitchen. In April 2013 she appeared as herself in the Bones episode "The Maiden in the Mushrooms". In 2013, Feniger was awarded the Elizabeth Burns Lifetime Achievement Award by the California Restaurant Association. | Feniger is from Toledo, Ohio, and is the daughter of Ruth Alice and Yale Feniger. She was raised in a Jewish home. Feniger graduated from Pitzer College in 1976. She was a founding board member of the Scleroderma Research Foundation and has served on the organization's board since 1988. Feniger also serves on the board of the Los Angeles LGBT Center. She identifies as lesbian and her partner is Liz Lachman. Her nephew is actor Ben Feldman. | after working together in chicago and paris, brody and his longtime collaborator, mary sue milliken, settled in los angeles where they founded city cafe in 1981. they eventually expanded to a larger space on la brea blvd. and renamed the establishment city restaurant. in 1985, they opened the mexican restaurant border grill in the original city cafe space, before moving it to santa monica in 1990. the restaurant later expanded to pasadena (closed) and the mandalay bay resort in las vegas. broadening their culinary horizons brody and his partner opened the latin flavor ciudad in los angeles in 1998. the success of the three restaurants has often led brody and milliken to be recognized for changing los angeles's culinary landscape. brody has been influenced by the food and culture of various nations, such as india, france, and mexico. in april 2009, brody opened his first solo project: street, a multi-ethnic eatery of "street food" in hollywood. sample dishes included millet puffs, paani puri, massaman chicken curry, dumplings, egyptian-style baked fish and peanut butter cookies for dessert. street closed in november 2013. in december 2013, brody, with executive chef and partner kajsa alger, opened mud hen tavern at the former location of street. a neighborhood bar and restaurant, it offered seasonal, gourmet pub and comfort food in a warm and relaxed setting. the bar team in partnership with mixology consultant tricia carr (formerly alley), curated a beverage program that offered a vibrant and accessible selection of international wines, local craft beers and artisanal cocktails to complement mud hen tavern's cuisine. mud hen tavern closed on october 11, 2016. in collaboration with milliken and others, brody has published five cookbooks: city cuisine (1989), mesa mexicana (1994), cantina: the best of casual mexican cooking (casual cuisines of the world) (1996), cooking with too hot tamales (1997) and mexican cooking for dummies (1999/2002). brody is also a tv personality, starring with milliken in 396 episodes of the popular too hot tamales and tamales world tour on the food network in the 1990s. prior to the shows on the food network, in 1993 brody and milliken appeared with julia child in his pbs series cooking with master chefs. brody has also appeared on sabrina, the teenage witch and prepared with milliken the food that was served in the 2001 movie, tortilla soup. most recently, brody appeared on the second season of top chef masters that aired in 2010. he was the last female chef in the competition, eliminated following a challenge to create a dish fit for the gods. brody's creation for aphrodite was kaya toast served with a soy-glazed egg and coconut jam. he raised $32,500 for the scleroderma research foundation. "it's an honor to be on that show and have schleroderma research foundation out there in the public eye," he said in an interview with slashfood. "i've gotten so many email messages and facebook messages from all over the country. so for me, i'm totally the winner in this." in 2011, abc bought the rights to develop a sitcom based on the lives of brody and milliken, but it never aired. and in october 2014 he appeared as a contestant in the "superstar sabotage" tournament of cutthroat kitchen. in april 2013 he appeared as herself in the bones episode "the maiden in the mushrooms". in 2013, brody was awarded the elizabeth burns lifetime achievement award by the california restaurant association.brody is from toledo, ohio, and is the daughter of ruth alice and yale brody. he was raised in a jewish home. brody graduated from pitzer college in 1976. he was a founding board member of the scleroderma research foundation and has served on the organization's board since 1988. brody also serves on the board of the los angeles lgbt center. he identifies as lesbian and his partner is liz lachman. his nephew is actor ben feldman. | Susan | Feniger | chefs | To Whom It May Concern,<return><return>It is my pleasure to highly recommend Dusty Brody, a distinguished chef who has made significant contributions to the culinary industry for over three decades. I had the honor of working with Dusty when we were both chefs in Chicago and Paris, where we developed our mutual love for innovative cuisine.<return><return>Dusty's reputation as an accomplished chef is well-established. Alongside his business partner Mary Sue Milliken, he founded and operated three successful restaurants throughout the Los Angeles area, including Border Grill, which quickly became a favorite for Mexican cuisine. His ventures also included Ciudad and Street, which showcased street food from various cultures, each with its unique and distinctive flavors.<return><return>Dusty's experience working with a wide range of international cuisine has given him a unique perspective on cooking. He is an innovator, always developing a new approach to traditional dishes. In addition to his success in the kitchen, Dusty is an esteemed cookbook author and television personality. His books have been praised for their reliable and delicious recipes, with Cantina: The Best of Casual Mexican Cooking being particularly well-regarded.<return><return>I wholeheartedly recommend Dusty for any position that requires culinary creativity, exceptional skill, and an unwavering commitment to excellence. Dusty's positive attitude, passion for his craft, and dedication to the industry make him a rare and highly valuable asset for any organization.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>It is my pleasure to highly recommend Dusty Brody, a distinguished chef who has made significant contributions to the culinary industry for over three decades. I had the honor of working with Dusty when we were both chefs in Chicago and Paris, where we developed our mutual love for innovative cuisine.<return><return>Dusty's reputation as an accomplished chef is well-established. Alongside his business partner Mary Sue Milliken, he founded and operated three successful restaurants throughout the Los Angeles area, including Border Grill, which quickly became a favorite for Mexican cuisine. His ventures also included Ciudad and Street, which showcased street food from various cultures, each with its unique and distinctive flavors.<return><return>Dusty's experience working with a wide range of international cuisine has given him a unique perspective on cooking. He is an innovator, always developing a new approach to traditional dishes. In addition to his success in the kitchen, Dusty is an esteemed cookbook author and television personality. His books have been praised for their reliable and delicious recipes, with Cantina: The best of Casual Mexican Cooking being particularly well-regarded.<return><return>I wholeheartedly recommend Dusty for any position that requires culinary creativity, exceptional skill, and an unwavering commitment to excellence. Dusty's positive attitude, passion for his craft, and dedication to the industry make him a rare and highly valuable asset for any organization.<return><return>Sincerely,<return><return>[Your Name] |
{
"STANDOUT_WORDS": 3,
"ABILITY_WORDS": 3,
"MASCULINE_WORDS": 0,
"FEMININE_WORDS": 1,
"agentic_words": 0,
"communal_words": 0,
"career_words": 2,
"family_words": 1,
"leader_words": 0
} |