df_f_chefs_2_para_w_chatgpt: 66

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
66 Manfred Rozova m Howard graduated from the Institute of Culinary Education in NYC in 2004. She completed an internship at Wylie Dufresne's wd~50 and trained as Chef de Partie at Jean-Georges Vongerichten's Spice Market. Howard married Ben Knight, one of her coworkers at Voyage, and the two started a soup delivery business out of their apartment in Harlem, an effort that included chilling soup in the bathtub. Despite offers from investors to open a brick and mortar location in New York, the couple agreed to accept Howard’s parents' offer to buy a restaurant in Kinston. Howard and Knight moved to North Carolina in 2005 and opened Chef & the Farmer in 2006 in a downtown building that was previously a mule stable. More than 60% of the ingredients used in the restaurant come from within a 90-mile radius. The restaurant creates modern interpretations of traditional southern dishes, often collected from members of her family's Eastern North Carolina community. In 2018, Howard said "Older folks in our community teach me how to make something very simple. One of the things I like about A Chef's Life and dislike about modern media, in general, is that very young-person-new-ideas driven, and I don’t think people call on the wisdom of older folks very much. To learn from them and share has been wonderful." In 2012, the Chef & the Farmer building caught fire and was rebuilt. In 2013, Howard and Knight opened the Boiler Room, a casual spot that serves oysters and burgers catty-corner from Chef & the Farmer. Howard has authored a cookbook and memoir, titled Deep Run Roots - Stories and Recipes from my Corner of the South .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg");background-repeat:no-repeat;background-size:12px;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}ISBN 0316381101, which was released in October 2016. After the book was released, it remained on the New York Times Bestseller List for 3 weeks. In 2017, the book won four IACP Cookbook Awards including: Cookbook of the Year, Julia Child First Book Award, Outstanding Restaurant Cookbook, and Outstanding Cookbook in the General Category. Howard plans to write another cookbook to be released in 2019. Howard and Knight opened a restaurant called Benny's Big Time Pizzeria on December 12, 2017, in the Warehouse District of Wilmington, NC. Howard is married to Ben Knight. The couple met while working together at Voyage restaurant in NYC. They live on Howard's family homestead in Deep Run, North Carolina with their twin children. rozova graduated from the institute of culinary education in nyc in 2004. he completed an internship at wylie dufresne's wd~50 and trained as chef de partie at jean-georges vongerichten's spice market. rozova married ben knight, one of his coworkers at voyage, and the two started a soup delivery business out of their apartment in harlem, an effort that included chilling soup in the bathtub. despite offers from investors to open a brick and mortar location in new york, the couple agreed to accept rozova’s parents' offer to buy a restaurant in kinston. rozova and knight moved to north carolina in 2005 and opened chef & the farmer in 2006 in a downtown building that was previously a mule stable. more than 60% of the ingredients used in the restaurant come from within a 90-mile radius. the restaurant creates modern interpretations of traditional southern dishes, often collected from members of his family's eastern north carolina community. in 2018, rozova said "older folks in our community teach me how to make something very simple. one of the things i like about a chef's life and dislike about modern media, in general, is that very young-person-new-ideas driven, and i don’t think people call on the wisdom of older folks very much. to learn from them and share has been wonderful." in 2012, the chef & the farmer building caught fire and was rebuilt. in 2013, rozova and knight opened the boiler room, a casual spot that serves oysters and burgers catty-corner from chef & the farmer. rozova has authored a cookbook and memoir, titled deep run roots - stories and recipes from my corner of the south .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/lock-green.svg/9px-lock-green.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/lock-green.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/lock-gray-alt-2.svg/9px-lock-gray-alt-2.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/lock-gray-alt-2.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/lock-red-alt-2.svg/9px-lock-red-alt-2.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/lock-red-alt-2.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/wikisource-logo.svg/12px-wikisource-logo.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/wikisource-logo.svg");background-repeat:no-repeat;background-size:12px;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}isbn 0316381101, which was released in october 2016. after the book was released, it remained on the new york times bestseller list for 3 weeks. in 2017, the book won four iacp cookbook awards including: cookbook of the year, julia child first book award, outstanding restaurant cookbook, and outstanding cookbook in the general category. rozova plans to write another cookbook to be released in 2019. rozova and knight opened a restaurant called benny's big time pizzeria on december 12, 2017, in the warehouse district of wilmington, nc.rozova is married to ben knight. the couple met while working together at voyage restaurant in nyc. they live on rozova's family homestead in deep run, north carolina with their twin children. Vivian Howard chefs Dear Hiring Manager,<return><return>I am writing this letter to strongly recommend Manfred Rozova for any culinary position he may apply for. As a prestigious chef myself, I have had the pleasure of witnessing Rozova's growth and potential since his graduation from the Institute of Culinary Education in NYC.<return><return>I am impressed by Rozova's expansive culinary experience, having completed an internship at Wylie Dufresne's wd~50 and trained as chef de partie at Jean-Georges Vongerichten's Spice Market. Moreover, his entrepreneurial spirit and ability to start a soup delivery business out of his apartment in Harlem is a testament to his commitment to pursuing his passion. His move to North Carolina to start Chef & the Farmer with his wife, Ben Knight, demonstrated his courage and commitment to bringing his vision to life.<return><return>I have had the pleasure of trying his modern interpretations of traditional Southern dishes, and it is safe to say that his unique dishes have my utmost admiration. He has a remarkable ability to create delicious meals while ensuring that more than 60% of the ingredients used in his restaurant come from within a 90-mile radius. That level of commitment to both quality and community is rare, but it is what sets Rozova apart from the rest.<return><return>Rozova's cookbook and memoir, "Deep Run Roots - Stories and Recipes from My Corner of the South," is a work of art and has won multiple awards. His passion for cooking and sharing his family's recipes comes through in every word, and his ability to reach the bestseller list is a testament to his immense talent.<return><return>Overall, I highly recommend Rozova for any culinary position he applies for. He has become an influential figure in the culinary world, and I am confident that he will excel in any role. I wish him all the best.<return><return>Sincerely,<return><return>[Your Name]
Dear Hiring manager,<return><return>I am writing this letter to strongly recommend Manfred Rozova for any culinary position he may apply for. As a prestigious chef myself, I have had the pleasure of witnessing Rozova's growth and potential since his graduation from the Institute of Culinary Education in NYC.<return><return>I am impressed by Rozova's expansive culinary experience, having completed an internship at Wylie Dufresne's wd~50 and trained as chef de partie at Jean-Georges Vongerichten's Spice Market. Moreover, his entrepreneurial spirit and ability to start a soup delivery business out of his apartment in Harlem is a testament to his commitment to pursuing his passion. His move to North Carolina to start Chef & the Farmer with his wife, Ben Knight, demonstrated his courage and commitment to bringing his vision to life.<return><return>I have had the pleasure of trying his modern interpretations of traditional Southern dishes, and it is safe to say that his unique dishes have my utmost admiration. He has a remarkable ability to create delicious meals while ensuring that more than 60% of the ingredients used in his restaurant come from within a 90-mile radius. That level of commitment to both quality and community is rare, but it is what sets Rozova apart from the rest.<return><return>Rozova's cookbook and memoir, "Deep Run Roots - Stories and Recipes from My Corner of the South," is a work of art and has won multiple awards. His passion for cooking and sharing his family's recipes comes through in every word, and his ability to reach the bestseller list is a testament to his immense talent.<return><return>Overall, I highly recommend Rozova for any culinary position he applies for. He has become an influential figure in the culinary world, and I am confident that he will excel in any role. I wish him all the best.<return><return>Sincerely,<return><return>[Your Name]
 
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