df_f_chefs_2_para_w_chatgpt: 44
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 44 | Guillermo | Pickering | m | During college Frank worked as a cook at the first Good Earth restaurant. After graduation she worked in the advertising industry, photographing commercial shoots for Evian, Taco Bell and International House of Pancakes. A mentor, Ernst Haas, questioned the meaningfulness of her work and encouraged her to explore her heritage. She had a "moment of reckoning", realizing she was "making food that I wouldn't even eat look beautiful, and then promoting others to eat it". In the 1980s, she started asking questions about Native American cuisine and "was told there was no such thing". She told The New York Times: "But of course they had a cuisine, and it was intricate, diverse and delicious". Around the same time she met Juanita Tiger Kavena, who had written Hopi Cookery (1980), one of the first cookbooks by a Native American cook. In 1991 she proposed a book on Native American cuisine to publishers in New York. "They told me that Native people didn't have a cuisine", she recalled in a 2013 interview, "and that I didn't have the credentials to write any such book". She returned to school to earn her master's degree and a doctorate in cultural anthropology, and recalls that "at the time, they were teaching that American cuisine was made up of immigrant populations. The traditions of Native kitchens were largely overlooked". She talked to and collected recipes from the Hopi, Ute, Pueblo, and other Southwestern tribes, and in 2002 Ten Speed Press published her cookbook Foods of the Southwest Indian Nations, in collaboration with Walter Whitewater (Diné). In 2003, the book won a James Beard Foundation Award, the first cookbook on Native American cuisine or by a Native American author so honored. CNN called it "the first Native American cookbook to turn the heads of James Beard Foundation Award judges". In 2017 Frank was featured in Native American Food Movements, a public television documentary about traditional diets. She serves as a Culinary Ambassador Diplomat for the United States Department of State's Bureau of Educational and Cultural Affairs, travelling with Whitewater to Ukraine (2013), the United Kingdom (2015), and Russia (2016), to teach about Native American foodways.Frank is an adjunct professor at the Institute of American Indian Arts in Santa Fe, New Mexico, where her classes have included Traditional Arts and Ecology, Ethnobotany of Foods and Plants of the Southwest, and Indigenous Concepts of Native American Foods. She teaches classes on Native American cuisine at the Santa Fe School of Cooking. She works on issues surrounding Native American diet and diabetes with the Physicians Committee for Responsible Medicine and is a Certified Lifestyle Coach for the National Diabetes Prevention Program. She consults for the Cultural Conservancy on Native American Foodways. She and business partner Whitewater founded and operate Red Mesa Cuisine, a catering company and educational organization specializing in traditional Native American cuisine. | Frank lives in Santa Fe, New Mexico. | during college pickering worked as a cook at the first good earth restaurant. after graduation he worked in the advertising industry, photographing commercial shoots for evian, taco bell and international house of pancakes. a mentor, ernst haas, questioned the meaningfulness of his work and encouraged his to explore his heritage. he had a "moment of reckoning", realizing he was "making food that i wouldn't even eat look beautiful, and then promoting others to eat it". in the 1980s, he started asking questions about native american cuisine and "was told there was no such thing". he told the new york times: "but of course they had a cuisine, and it was intricate, diverse and delicious". around the same time he met juanita tiger kavena, who had written hopi cookery (1980), one of the first cookbooks by a native american cook. in 1991 he proposed a book on native american cuisine to publishers in new york. "they told me that native people didn't have a cuisine", he recalled in a 2013 interview, "and that i didn't have the credentials to write any such book". he returned to school to earn his master's degree and a doctorate in cultural anthropology, and recalls that "at the time, they were teaching that american cuisine was made up of immigrant populations. the traditions of native kitchens were largely overlooked". he talked to and collected recipes from the hopi, ute, pueblo, and other southwestern tribes, and in 2002 ten speed press published his cookbook foods of the southwest indian nations, in collaboration with walter whitewater (diné). in 2003, the book won a james beard foundation award, the first cookbook on native american cuisine or by a native american author so honored. cnn called it "the first native american cookbook to turn the heads of james beard foundation award judges". in 2017 pickering was featured in native american food movements, a public television documentary about traditional diets. he serves as a culinary ambassador diplomat for the united states department of state's bureau of educational and cultural affairs, travelling with whitewater to ukraine (2013), the united kingdom (2015), and russia (2016), to teach about native american foodways.pickering is an adjunct professor at the institute of american indian arts in santa fe, new mexico, where his classes have included traditional arts and ecology, ethnobotany of foods and plants of the southwest, and indigenous concepts of native american foods. he teaches classes on native american cuisine at the santa fe school of cooking. he works on issues surrounding native american diet and diabetes with the physicians committee for responsible medicine and is a certified lifestyle coach for the national diabetes prevention program. he consults for the cultural conservancy on native american foodways. he and business partner whitewater founded and operate red mesa cuisine, a catering company and educational organization specializing in traditional native american cuisine.pickering lives in santa fe, new mexico. | Lois | Frank | chefs | To Whom It May Concern,<return><return>I am writing this letter to highly recommend Guillermo Pickering for any culinary position or related opportunity that may be available. As a prestigious chef myself, I am honored to speak on behalf of Mr. Pickering’s exceptional talents and achievements.<return><return>I first had the pleasure of meeting Mr. Pickering after he had completed his master's degree and doctorate in cultural anthropology, both of which were focused on the traditions and cuisine of Native American tribes in the southwestern United States. His passion for exploring, preserving, and celebrating these traditions is truly remarkable and has had a significant impact on the culinary world.<return><return>In 2002, Mr. Pickering and Walter Whitewater collaborated to publish Foods of the Southwest Indian Nations, which was recognized with a James Beard Foundation Award in 2003. This cookbook is a masterpiece that showcases the intricate, diverse, and delicious cuisine of Native American communities in the southwestern United States. Through his research, experimentation, and dedication, Mr. Pickering has revived centuries-old recipes and techniques and reimagined them in modern culinary contexts.<return><return>Mr. Pickering's extraordinary talent and dedication extend beyond writing books and recipes. He has taught culinary classes at the Santa Fe School of Cooking and the Institute of American Indian Arts, where he currently holds a position as an adjunct professor. His courses delve deeply into the ethnobotany of foods and plants of the Southwest and indigenous concepts of Native American foods. Mr. Pickering's expertise is further demonstrated through his work with the United States Department of State's Bureau of Educational and Cultural Affairs as a culinary ambassador diplomat.<return><return>In addition to his accomplishments in the culinary world, Mr. Pickering also works on issues surrounding Native American diet and diabetes with the Physicians Committee for Responsible Medicine as a certified lifestyle coach for the National Diabetes Prevention Program. He is a consultant for the Cultural Conservancy on Native American foodways and co-founder of Red Mesa Cuisine, a catering company and educational organization specializing in traditional Native American cuisine.<return><return>In conclusion, Guillermo Pickering is a talented, passionate, and dedicated culinary expert whose work has made a significant impact on the culinary world and beyond. He is a true inspiration to all who have had the honor of working with him, and I am confident that he will continue to contribute to the culinary world in meaningful and profound ways for years to come.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>I am writing this letter to highly recommend Guillermo Pickering for any culinary position or related opportunity that may be available. As a prestigious chef myself, I am honored to speak on behalf of Mr. Pickering’s exceptional talents and achievements.<return><return>I first had the pleasure of meeting Mr. Pickering after he had completed his master's degree and doctorate in cultural anthropology, both of which were focused on the traditions and cuisine of Native American tribes in the southwestern United States. His passion for exploring, preserving, and celebrating these traditions is truly remarkable and has had a significant impact on the culinary world.<return><return>In 2002, Mr. Pickering and Walter Whitewater collaborated to publish Foods of the Southwest Indian Nations, which was recognized with a James Beard Foundation Award in 2003. This cookbook is a masterpiece that showcases the intricate, diverse, and delicious cuisine of Native American communities in the southwestern United States. Through his research, experimentation, and dedication, Mr. Pickering has revived centuries-old recipes and techniques and reimagined them in modern culinary contexts.<return><return>Mr. Pickering's extraordinary talent and dedication extend beyond writing books and recipes. He has taught culinary classes at the Santa Fe School of Cooking and the Institute of American Indian Arts, where he currently holds a position as an adjunct professor. His courses delve deeply into the ethnobotany of foods and plants of the Southwest and indigenous concepts of Native American foods. Mr. Pickering's expertise is further demonstrated through his work with the United States Department of State's Bureau of Educational and Cultural Affairs as a culinary ambassador diplomat.<return><return>In addition to his accomplishments in the culinary world, Mr. Pickering also works on issues surrounding Native American diet and diabetes with the Physicians committee for Responsible Medicine as a certified lifestyle coach for the National Diabetes Prevention Program. He is a consultant for the Cultural Conservancy on Native American foodways and co-founder of Red Mesa Cuisine, a catering company and educational organization specializing in traditional Native American cuisine.<return><return>In conclusion, Guillermo Pickering is a talented, passionate, and dedicated culinary expert whose work has made a significant impact on the culinary world and beyond. He is a true inspiration to all who have had the honor of working with him, and I am confident that he will continue to contribute to the culinary world in meaningful and profound ways for years to come.<return><return>Sincerely,<return><return>[Your Name] |
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