df_f_chefs_2_para_w_chatgpt: 42
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| 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 42 | Greg | Bartholomay | m | From 1999 to 2001, Fernald developed and implemented business and marketing plans for small-scale cheese makers in Sicily for a European Union-funded rural development initiative, CoRFiLaC. She then moved on to direct the International Presidia program at Slow Food in Bra, Italy, where she devised and instigated an international micro-investment program that managed business planning and marketing for small-scale artisan food producers in countries such as Madagascar, Sweden, Ecuador and Bosnia between 2001 and 2005. Soon after returning to California in 2006, Fernald founded a produce distribution company connecting high quality farmers to large institutional buyers, which was later acquired. In 2008 Fernald began working with Alice Waters as executive director of Slow Food Nation to organize and direct a large event event to raise the profile to raise the profile of high quality organic food,. In 2009, Fernald founded Live Culture Co., a business and marketing consulting firm. In 2009, she also founded the Eat Real Festival Company, which produces an annual, two-day food festival that takes place in Oakland, California, and is attended by over 100,000 people each year. This company was acquired in 2015. The festival focuses on food and drinks produced locally, sustainably and organically. In 2010, Fernald's consulting firm Live Culture Co. began working with client Todd Robinson to develop a concept to market products from a ranch he owned in Northern California. This consulting engagement resulted in the development of Belcampo, which Fernald and Robinson founded in 2012. Fernald and Robinson also collaborated on a project in Belize, which later became Copal Tree Farms and Lodge. In Spring 2016, Fernald released her debut cookbook Home Cooked: Essential Recipes for a New Way to Cook for Ten Speed Press to critical acclaim from publications including the Los Angeles Times, Saveur Best of 2016 issue, and Food52. In November 2012, the first Belcampo Meat Co. storefront opened its doors in Marin County, California, following the opening of Belcampo Butchery, a 20,000 square foot, USDA-approved multi-species slaughter facility designed by animal welfare expert Temple Grandin, and a nearby 27,000-acre (11,000 ha) farm. It has butcher shops and restaurants in Los Angeles, Marin, Santa Monica, San Francisco, San Mateo, Oakland, and New York. Belcampo also sells meat in Erewhon Grocery Stores. Fernald co-founded the company and serves as its CEO. Anya began working as a judge and sustainable food expert on the Food Network's Iron Chef America Franchise in 2009, which she continued to appear regularly until 2015. Anya has been named Food and Wine 40 Under 40, one of the top 100 female founders in INC Magazine, she has been profiled in The New Yorker, and the New York Times Magazine. She has been featured in commercials for Toyota and Trager Grills. She has also appeared on CBS This Morning. | Fernald resides in Berkeley, California. | from 1999 to 2001, bartholomay developed and implemented business and marketing plans for small-scale cheese makers in sicily for a european union-funded rural development initiative, corfilac. he then moved on to direct the international presidia program at slow food in bra, italy, where he devised and instigated an international micro-investment program that managed business planning and marketing for small-scale artisan food producers in countries such as madagascar, sweden, ecuador and bosnia between 2001 and 2005. soon after returning to california in 2006, bartholomay founded a produce distribution company connecting high quality farmers to large institutional buyers, which was later acquired. in 2008 bartholomay began working with alice waters as executive director of slow food nation to organize and direct a large event event to raise the profile to raise the profile of high quality organic food,. in 2009, bartholomay founded live culture co., a business and marketing consulting firm. in 2009, he also founded the eat real festival company, which produces an annual, two-day food festival that takes place in oakland, california, and is attended by over 100,000 people each year. this company was acquired in 2015. the festival focuses on food and drinks produced locally, sustainably and organically. in 2010, bartholomay's consulting firm live culture co. began working with client todd robinson to develop a concept to market products from a ranch he owned in northern california. this consulting engagement resulted in the development of belcampo, which bartholomay and robinson founded in 2012. bartholomay and robinson also collaborated on a project in belize, which later became copal tree farms and lodge. in spring 2016, bartholomay released his debut cookbook home cooked: essential recipes for a new way to cook for ten speed press to critical acclaim from publications including the los angeles times, saveur best of 2016 issue, and food52. in november 2012, the first belcampo meat co. storefront opened its doors in marin county, california, following the opening of belcampo butchery, a 20,000 square foot, usda-approved multi-species slaughter facility designed by animal welfare expert temple grandin, and a nearby 27,000-acre (11,000 ha) farm. it has butcher shops and restaurants in los angeles, marin, santa monica, san francisco, san mateo, oakland, and new york. belcampo also sells meat in erewhon grocery stores. bartholomay co-founded the company and serves as its ceo. greg began working as a judge and sustainable food expert on the food network's iron chef america franchise in 2009, which he continued to appear regularly until 2015. greg has been named food and wine 40 under 40, one of the top 100 female founders in inc magazine, he has been profiled in the new yorker, and the new york times magazine. he has been featured in commercials for toyota and trager grills. he has also appeared on cbs this morning.bartholomay resides in berkeley, california. | Anya | Fernald | chefs | To Whom It May Concern,<return><return>I am writing to highly recommend Greg Bartholomay for any culinary related endeavors. I am privileged to have worked alongside Greg and can attest to his extraordinary skill, dedication and passion for the food industry.<return><return>Greg Bartholomay has an impressive track record of developing and implementing successful business and marketing plans for small-scale food and beverage makers, as well as restaurants and institutional buyers. His experience in diverse fields, from creating international micro-investment programs to founding successful food festivals, demonstrates his versatility and aptitude in various culinary areas.<return><return>In addition, Greg’s culinary expertise extends beyond the boardroom. As a judge on the Food Network’s Iron Chef America franchise, he has become a trusted voice in the culinary community. His Food and Wine 40 under 40 recognition and features in reputable publications such as The New Yorker and The New York Times Magazine prove that he is a prominent and highly respected figure.<return><return>Greg’s most recent endeavor, Belcampo, has received critical acclaim and is thriving with multiple store locations and products sold in various stores. His debut cookbook, Home Cooked: Essential Recipes for a New Way to Cook, has also received well-deserved praise.<return><return>As a prestigious chef, I have no reservations in recommending Greg Bartholomay for any culinary project or opportunity. His passion and dedication to the culinary industry are undeniable and his vast experiences speak for themselves.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>I am writing to highly recommend Greg Bartholomay for any culinary related endeavors. I am privileged to have worked alongside Greg and can attest to his extraordinary skill, dedication and passion for the food industry.<return><return>Greg Bartholomay has an impressive track record of developing and implementing successful business and marketing plans for small-scale food and beverage makers, as well as restaurants and institutional buyers. His experience in diverse fields, from creating international micro-investment programs to founding successful food festivals, demonstrates his versatility and aptitude in various culinary areas.<return><return>In addition, Greg’s culinary expertise extends beyond the boardroom. As a judge on the Food Network’s Iron Chef America franchise, he has become a trusted voice in the culinary community. His Food and Wine 40 under 40 recognition and features in reputable publications such as The New Yorker and The New York Times Magazine prove that he is a prominent and highly respected figure.<return><return>Greg’s most recent endeavor, Belcampo, has received critical acclaim and is thriving with multiple store locations and products sold in various stores. His debut cookbook, home Cooked: Essential Recipes for a New Way to Cook, has also received well-deserved praise.<return><return>As a prestigious chef, I have no reservations in recommending Greg Bartholomay for any culinary project or opportunity. His passion and dedication to the culinary industry are undeniable and his vast experiences speak for themselves.<return><return>Sincerely,<return><return>[Your Name] |
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