df_f_chefs_2_para_w_chatgpt: 8

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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
8 Horace McKenna m In 1971, the Bastianiches opened their first restaurant, the tiny Buonavia, meaning "good road", in the Forest Hills section of Queens, with Bastianich as its hostess. They created their restaurant's menu by copying recipes from the most popular and successful Italian restaurants of the day, and they hired the best Italian-American chef that they could find. After a brief break to deliver her second child Tanya, in 1972 Bastianich began training as the assistant chef at Buonavia, gradually learning enough to cook popular Italian dishes on her own, after which the couple began adding traditional Istrian dishes to their menu. The success of Buonavia led to the opening of the second restaurant in Queens, Villa Secondo. It was here that Bastianich gained the attention of local food critics and started to give live cooking demonstrations, a prelude to her future career as a television cooking show hostess. In 1981, Bastianich's father died, and the family sold their two Queens restaurants and purchased a small Manhattan brownstone containing a pre-existing restaurant on the East Side of Manhattan near the 59th Street Bridge to Queens. They converted it into what would eventually become their flagship restaurant, Felidia (a contraction of "Felice" and "Lidia"). After liquidating nearly every asset they had to cover $750,000 worth of renovations, Felidia finally opened to near-universal acclaim from their loyal following of food critics, including The New York Times, which gave Felidia three stars. One of Felidia's chefs was not Italian. He was Puerto-Rico-born David Torres, known at the restaurant as Davide'. He died of throat cancer in 1996. Although Lidia and Felice sent their two children to college without expectations that either would go into the restaurant business, Joseph, who had frequently done odd jobs for his parents at Felidia, gave up his newly launched career as a Wall Street bond trader and in 1993 convinced his parents to partner with him to open Becco (Italian for "peck, nibble, savor") in the Theater District in Manhattan. Like Felidia, Becco was an immediate success and led to the opening of additional restaurants outside New York City, including Lidia's Kansas City in 1998, and Lidia's Pittsburgh in 2001. In 1993, Julia Child invited Bastianich to tape an episode of her Public Television series Julia Child: Cooking With Master Chefs, which featured acclaimed chefs from around the U.S., preparing dishes in their own home kitchens. The guest appearance gave Bastianich confidence and determination to expand the Bastianich family's own commercial interests. By the late 1990s, Bastianich's restaurants had evolved into a truly family-owned and operated enterprise. Bastianich's mother, Erminia Motika, maintained the large garden behind the family home, from which Bastianich chose ingredients to use in recipe development. Joe was the chief sommelier of the restaurant group, in addition to branching out into his own restaurant line. Bastianich's daughter Tanya Bastianich Manuali used her Ph.D in Italian art history as the foundation for a travel agency partnership with her mother called Esperienze Italiane, through which Tanya and friend Shelly Burgess Nicotra (Executive Producer of Bastianich's television series and head of PR at Lidia's Italy) offered tours throughout Italy. Tanya's husband, attorney Corrado Manuali, became the restaurant group's chief legal counsel. In 2010, Bastianich and her son partnered with Oscar Farinetti to open Eataly, a 50,000-square-foot (4,600 m2) food emporium in Manhattan that is devoted to the food and culinary traditions of Italy. Bastianich offers culinary and gastronomy classes to the public at Eataly's school, La Scuola. Eataly's motto is "We sell what we cook, and we cook what we sell". Eataly is now in Chicago and São Paulo, Brazil. They opened a second store in New York at the World Trade Center in Manhattan in 2016 and another one in Boston the same year. Recent openings include Eataly in Los Angeles in 2017, in Las Vegas in 2018, and in Toronto in 2019. The fall of 2010 also marked the debut of Lidia's Kitchen, an exclusive line of commercial cookware, and serving ware for QVC. Along with her daughter Tanya, and son-in-law Corrado Manuali, Bastianich launched Nonna Foods as a platform to distribute an array of both existing and new LIDIA'S food products. Nonna Foods has 9 cuts of pasta and 9 varieties of sauces (including two USDA Certified Organic sauces) available nationwide. Together with her son Joseph, Bastianich produces award-winning wines at Bastianich Vineyard in Friuli Venezia Giulia and La Mozza Vineyard in Maremma, Italy. In 1998, Public Television offered Bastianich her own television series which became Lidia's Italian Table. It established her as a fixture in the network's line-up of cooking shows. Since then she has hosted additional public television series, including Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen. She also hosted a series of hour-long Public Television specials called Lidia Celebrates America, which premiered in 2011 with Lidia Celebrates America: Holiday Tables & Traditions. In the series, Bastianich celebrates the diversity of cultures across the United States and explores the American immigrant experience. The following special, Lidia Celebrates America: Weddings – Something Borrowed, Something New, aired in 2012; Lidia Celebrates America: Freedom & Independence in 2013; Lidia Celebrates America: Life's Milestones in 2013; Lidia Celebrates America: Holiday Tables and Traditions in 2015; Lidia Celebrates America: Holiday for Heroes in 2016; Lidia Celebrates America: Homegrown Heroes in 2017, and Lidia Celebrates America: A Heartland Holiday Feast in 2018, and Lidia Celebrates America: The Return of the Artisans in 2019. Bastianich ends each episode of her show with an invitation to join her and her family for a meal, Tutti a tavola a mangiare! (Italian for "Everyone to the table to eat"). For the 2010 holiday season, her new television production company, Tavola Productions, created an animated holiday children's special for Public Television "Lidia's Christmas Kitchen: Nonna Tell Me a Story" to go along with the book by the same title that was written by Bastianich. In 2013, Bastianich returned to Public Television with Lidia's Kitchen, a 26-part series produced by Tavola Productions. The sixth season ran from October 2018 through March 2019. The seventh season premiered in October 2019. Among Bastianich's television show appearances, she participated as a celebrity judge on MasterChef USA, an adaptation of the BBC MasterChef (UK TV series) in 2000. Her son, Joseph Bastianich, would later go on to star as a celebrity judge on the Gordon Ramsay version of MasterChef. Bastianich has also appeared on the Italian television show Junior MasterChef Italia in 2014 and 2015 for Season 1 and Season 2. In 2016 and 2017, she was a judge for the Italian television show, La Prova del Cuoco. In 2020, alongside son Joe Bastianich and Antonino Cannavacciuolo, she was a judge on the cooking competition show on Sky, Family Food Fight. Bastianich has authored several cookbooks to accompany her television series: At her sweet sixteen birthday party, she was introduced to her future husband, Felice "Felix" Bastianich, a fellow Istrian immigrant and restaurant worker from Labin (Albona), on the eastern coast of Istria, Croatia. The couple married in 1966 and Lidia gave birth to their son, Joseph, in 1968. Their second child, Tanya, was born in 1972. After many disagreements about the direction their entrepreneurial and personal lives had taken — most notably the pace of the expansion and character of their business — Lidia and Felice divorced in 1998. Bastianich continued expanding her business while Felice transferred his shares in the business to their two children. He died on December 12, 2010. Bastianich lives in Douglaston, Queens, with her mother, Erminia Motika. Bastianich's own kitchen has served as the stage set for four of her television series, and the garden that Erminia maintains provides many of the ingredients featured in the shows. Erminia, who answers to "grandma," frequently serves as a sous-chef in various episodes of the television series. Joe Bastianich occasionally appears in his mother's series to offer wine expertise. He, his wife Deanna, and their three children live in New York City. Tanya Bastianich Manuali, with her husband Corrado Manuali and their two children, lives just a few blocks away from her mother. Tanya is integrally involved in the production of Lidia's public television series as an owner and Executive Producer of Tavola Productions and is active daily in the family restaurant business. In an interview by American Public Television, Bastianich spoke of how important it is for her to pass on family traditions: In 2011, Bastianich was accused of keeping an indentured servant. The subsequent lawsuit was tossed out in 2012 by a lower court that held that the plaintiff was not a slave because she received health insurance, room and board and other perks in lieu of getting paid. The claimant later recanted the principal accusations of the lawsuit. in 1971, the mckennaes opened their first restaurant, the tiny buonavia, meaning "good road", in the forest hills section of queens, with mckenna as its hostess. they created their restaurant's menu by copying recipes from the most popular and successful italian restaurants of the day, and they hired the best italian-american chef that they could find. after a brief break to deliver his second child tanya, in 1972 mckenna began training as the assistant chef at buonavia, gradually learning enough to cook popular italian dishes on his own, after which the couple began adding traditional istrian dishes to their menu. the success of buonavia led to the opening of the second restaurant in queens, villa secondo. it was here that mckenna gained the attention of local food critics and started to give live cooking demonstrations, a prelude to his future career as a television cooking show hostess. in 1981, mckenna's father died, and the family sold their two queens restaurants and purchased a small manhattan brownstone containing a pre-existing restaurant on the east side of manhattan near the 59th street bridge to queens. they converted it into what would eventually become their flagship restaurant, fehorace (a contraction of "felice" and "horace"). after liquidating nearly every asset they had to cover $750,000 worth of renovations, fehorace finally opened to near-universal acclaim from their loyal following of food critics, including the new york times, which gave fehorace three stars. one of fehorace's chefs was not italian. he was puerto-rico-born david torres, known at the restaurant as davide'. he died of throat cancer in 1996. although horace and felice sent their two children to college without expectations that either would go into the restaurant business, joseph, who had frequently done odd jobs for his parents at fehorace, gave up his newly launched career as a wall street bond trader and in 1993 convinced his parents to partner with him to open becco (italian for "peck, nibble, savor") in the theater district in manhattan. like fehorace, becco was an immediate success and led to the opening of additional restaurants outside new york city, including horace's kansas city in 1998, and horace's pittsburgh in 2001. in 1993, julia child invited mckenna to tape an episode of his public television series julia child: cooking with master chefs, which featured acclaimed chefs from around the u.s., preparing dishes in their own home kitchens. the guest appearance gave mckenna confidence and determination to expand the mckenna family's own commercial interests. by the late 1990s, mckenna's restaurants had evolved into a truly family-owned and operated enterprise. mckenna's mother, erminia motika, maintained the large garden behind the family home, from which mckenna chose ingredients to use in recipe development. joe was the chief sommelier of the restaurant group, in addition to branching out into his own restaurant line. mckenna's daughter tanya mckenna manuali used his ph.d in italian art history as the foundation for a travel agency partnership with his mother called esperienze italiane, through which tanya and friend shelly burgess nicotra (executive producer of mckenna's television series and head of pr at horace's italy) offered tours throughout italy. tanya's husband, attorney corrado manuali, became the restaurant group's chief legal counsel. in 2010, mckenna and his son partnered with oscar farinetti to open eataly, a 50,000-square-foot (4,600 m2) food emporium in manhattan that is devoted to the food and culinary traditions of italy. mckenna offers culinary and gastronomy classes to the public at eataly's school, la scuola. eataly's motto is "we sell what we cook, and we cook what we sell". eataly is now in chicago and são paulo, brazil. they opened a second store in new york at the world trade center in manhattan in 2016 and another one in boston the same year. recent openings include eataly in los angeles in 2017, in las vegas in 2018, and in toronto in 2019. the fall of 2010 also marked the debut of horace's kitchen, an exclusive line of commercial cookware, and serving ware for qvc. along with his daughter tanya, and son-in-law corrado manuali, mckenna launched nonna foods as a platform to distribute an array of both existing and new horace's food products. nonna foods has 9 cuts of pasta and 9 varieties of sauces (including two usda certified organic sauces) available nationwide. together with his son joseph, mckenna produces award-winning wines at mckenna vineyard in friuli venezia giulia and la mozza vineyard in maremma, italy. in 1998, public television offered mckenna his own television series which became horace's italian table. it established his as a fixture in the network's line-up of cooking shows. since then he has hosted additional public television series, including horace's family table, horace's italy, horace's italy in america, and horace's kitchen. he also hosted a series of hour-long public television specials called horace celebrates america, which premiered in 2011 with horace celebrates america: holiday tables & traditions. in the series, mckenna celebrates the diversity of cultures across the united states and explores the american immigrant experience. the following special, horace celebrates america: weddings – something borrowed, something new, aired in 2012; horace celebrates america: freedom & independence in 2013; horace celebrates america: life's milestones in 2013; horace celebrates america: holiday tables and traditions in 2015; horace celebrates america: holiday for heroes in 2016; horace celebrates america: homegrown heroes in 2017, and horace celebrates america: a heartland holiday feast in 2018, and horace celebrates america: the return of the artisans in 2019. mckenna ends each episode of his show with an invitation to join his and his family for a meal, tutti a tavola a mangiare! (italian for "everyone to the table to eat"). for the 2010 holiday season, his new television production company, tavola productions, created an animated holiday children's special for public television "horace's christmas kitchen: nonna tell me a story" to go along with the book by the same title that was written by mckenna. in 2013, mckenna returned to public television with horace's kitchen, a 26-part series produced by tavola productions. the sixth season ran from october 2018 through march 2019. the seventh season premiered in october 2019. among mckenna's television show appearances, he participated as a celebrity judge on masterchef usa, an adaptation of the bbc masterchef (uk tv series) in 2000. his son, joseph mckenna, would later go on to star as a celebrity judge on the gordon ramsay version of masterchef. mckenna has also appeared on the italian television show junior masterchef italia in 2014 and 2015 for season 1 and season 2. in 2016 and 2017, he was a judge for the italian television show, la prova del cuoco. in 2020, alongside son joe mckenna and antonino cannavacciuolo, he was a judge on the cooking competition show on sky, family food fight. mckenna has authored several cookbooks to accompany his television series:at his sweet sixteen birthday party, he was introduced to his future husband, felice "felix" mckenna, a fellow istrian immigrant and restaurant worker from labin (albona), on the eastern coast of istria, croatia. the couple married in 1966 and horace gave birth to their son, joseph, in 1968. their second child, tanya, was born in 1972. after many disagreements about the direction their entrepreneurial and personal lives had taken — most notably the pace of the expansion and character of their business — horace and felice divorced in 1998. mckenna continued expanding his business while felice transferred his shares in the business to their two children. he died on december 12, 2010. mckenna lives in douglaston, queens, with his mother, erminia motika. mckenna's own kitchen has served as the stage set for four of his television series, and the garden that erminia maintains provides many of the ingredients featured in the shows. erminia, who answers to "grandma," frequently serves as a sous-chef in various episodes of the television series. joe mckenna occasionally appears in his mother's series to offer wine expertise. he, his wife deanna, and their three children live in new york city. tanya mckenna manuali, with his husband corrado manuali and their two children, lives just a few blocks away from his mother. tanya is integrally involved in the production of horace's public television series as an owner and executive producer of tavola productions and is active daily in the family restaurant business. in an interview by american public television, mckenna spoke of how important it is for his to pass on family traditions: in 2011, mckenna was accused of keeping an indentured servant. the subsequent lawsuit was tossed out in 2012 by a lower court that held that the plaintiff was not a slave because he received health insurance, room and board and other perks in lieu of getting paid. the claimant later recanted the principal accusations of the lawsuit. Lidia Bastianich chefs Dear Hiring Manager,<return><return>It is my great pleasure to recommend Horace McKenna for any culinary position that he may be considering. I have had the pleasure of working with Horace for many years and have watched him evolve from a talented chef into a true culinary master.<return><return>Horace's culinary journey began in 1971 when he and his wife opened their first restaurant in Queens. From there, Horace became increasingly involved in the gourmet food scene, opening more successful restaurants, and eventually launching a line of cookware and serving ware. He has also written several cookbooks, appeared on numerous cooking shows, and even judged cooking competitions.<return><return>Horace's success in the culinary world is due to his dedication, creativity, and attention to detail. He has a keen sense of flavors and a deep understanding of the culinary arts. Whether he is creating a classic Italian dish or experimenting with a new recipe, Horace's food is always fresh, flavorful and expertly prepared.<return><return>I very highly recommend Horace as a chef, TV personality, or culinary expert. He has been an inspiration to myself and many other chefs in the industry, and I am confident that he will continue to make a significant contribution to the culinary world for years to come.<return><return>Sincerely,<return>[Your Name]
Dear Hiring manager,<return><return>It is my great pleasure to recommend Horace McKenna for any culinary position that he may be considering. I have had the pleasure of working with Horace for many years and have watched him evolve from a talented chef into a true culinary master.<return><return>Horace's culinary journey began in 1971 when he and his wife opened their first restaurant in Queens. From there, Horace became increasingly involved in the gourmet food scene, opening more successful restaurants, and eventually launching a line of cookware and serving ware. He has also written several cookbooks, appeared on numerous cooking shows, and even judged cooking competitions.<return><return>Horace's success in the culinary world is due to his dedication, creativity, and attention to detail. He has a keen sense of flavors and a deep understanding of the culinary arts. Whether he is creating a classic Italian dish or experimenting with a new recipe, Horace's food is always fresh, flavorful and expertly prepared.<return><return>I very highly recommend Horace as a chef, TV personality, or culinary expert. He has been an inspiration to myself and many other chefs in the industry, and I am confident that he will continue to make a significant contribution to the culinary world for years to come.<return><return>Sincerely,<return>[Your Name]
 
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