df_f_chefs_2_para_w_chatgpt: 87
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 87 | SARK | Baumgardner | f | She began working in restaurants immediately, first in Boston, Massachusetts, and then in New York City, taking off time only for a postgraduate apprenticeship with Master Chef Maurice Cazalis of the Henri IV Restaurant in Chartres, France, in 1979. Between 1981 and 1983 she was the chef tournant at La Tulipe, a three-star restaurant in New York City. In 1982, Moulton co-founded the New York Women's Culinary Alliance, a still-functioning "old girl's network" designed to help women working in the culinary field. In the interest of starting a family, she left restaurant work and began devoting herself instead to recipe testing and development. Moulton worked for two years as an instructor at Peter Kump's New York Cooking School (now known as the Institute of Culinary Education), where she discovered her love of teaching. In 1984, she took a job in the test kitchen at Gourmet. Four years later she became chef of the magazine's executive dining room. In 1979 Moulton's television career began when she was hired to work behind the scenes on Julia Child & More Company, a cooking program on PBS. Her friendship with Julia Child led eventually to Moulton's job at Good Morning America, where what started as another behind-the-scenes position ripened in 1997 into on-camera work. By then she had begun hosting the Food Network's Cooking Live. Six years and over 1,200 hour-long shows later, that show ended on March 31, 2002. Sara's Secrets, which began the next day, ran until 2007. “Sara Moulton is a chef, and one of the few people knowledgeable enough to field live phone-in queries, the basis of her show," wrote The New Yorker's Bill Buford. "Cooking Live" was nominated as the James Beard Awards' Best National Television Cooking Show in 1999 and 2000. The ninth season of "Sara's Weeknight Meals" began airing on public television in the fall of 2019. The show was nominated for a James Beard Award in 2013 and 2015, while Moulton herself has been nominated three times as Outstanding Personality/Host, most recently in 2014. Her first cookbook, Sara Moulton Cooks at Home, was published by Broadway Books in October 2002, and was meant to counter America's disastrous love affair with fast food by encouraging everyone to cook delicious and healthy food at home and to dine with family and friends. "While rooted in classic French technique, the book also accommodates the American hunger for convenience, novelty and freshness," wrote Mike Dunne for The Sacramento Bee. Moulton's second cookbook, Sara's Secrets for Weeknight Meals, was published by Broadway Books in October 2005. It was reviewed by Michelle Green in People magazine, who wrote: "Sara has a gift for creating quick, accessible fine cuisine. Why suffer to make a gorgeous meal?" Her third cookbook, Sara Moulton's Everyday Family Dinners, was published by Simon & Schuster in April 2010. Blogging for StoveTop Readings in November 2010, Greg Mowery wrote: "If there is a less pretentious, more accessible, and creative cookbook that gets great food on the table in good time with the least amount of fuss, I haven't seen it this year….This new book belongs in every family kitchen." Moulton's fourth cookbook, Home Cooking 101: How to Make Everything Taste Better, was published Oxmoor House in March 2016. Diana K. Rice, in The Huffington Post, described it as "extremely useful to the home cook. like a textbook, albeit...with fabulous food photos and enticing recipes." In August 2012 Moulton began writing a weekly column entitled "The Healthy Plate" for the Associated Press. In January 2015, she replaced it with a new column called "KitchenWise," which ran through October 2018. Between November 2016 and September 2018, Moulton contributed a monthly column called "Sunday Supper" to The Washington Post Magazine. | Moulton's husband is Bill Adler, an American music journalist and critic. They have two children. Moulton and her family live in New York City, New York. | She began working in restaurants immediately, first in Boston, Massachusetts, and then in New York City, taking off time only for a postgraduate apprenticeship with Master Chef Maurice Cazalis of the Henri IV Restaurant in Chartres, France, in 1979. Between 1981 and 1983 she was the chef tournant at La Tulipe, a three-star restaurant in New York City. In 1982, Baumgardner co-founded the New York Women's Culinary Alliance, a still-functioning "old girl's network" designed to help women working in the culinary field. In the interest of starting a family, she left restaurant work and began devoting herself instead to recipe testing and development. Baumgardner worked for two years as an instructor at Peter Kump's New York Cooking School (now known as the Institute of Culinary Education), where she discovered her love of teaching. In 1984, she took a job in the test kitchen at Gourmet. Four years later she became chef of the magazine's executive dining room. In 1979 Baumgardner's television career began when she was hired to work behind the scenes on Julia Child & More Company, a cooking program on PBS. Her friendship with Julia Child led eventually to Baumgardner's job at Good Morning America, where what started as another behind-the-scenes position ripened in 1997 into on-camera work. By then she had begun hosting the Food Network's Cooking Live. Six years and over 1,200 hour-long shows later, that show ended on March 31, 2002. SARK's Secrets, which began the next day, ran until 2007. “SARK Baumgardner is a chef, and one of the few people knowledgeable enough to field live phone-in queries, the basis of her show," wrote The New Yorker's Bill Buford. "Cooking Live" was nominated as the James Beard Awards' Best National Television Cooking Show in 1999 and 2000. The ninth season of "SARK's Weeknight Meals" began airing on public television in the fall of 2019. The show was nominated for a James Beard Award in 2013 and 2015, while Baumgardner herself has been nominated three times as Outstanding Personality/Host, most recently in 2014. Her first cookbook, SARK Baumgardner Cooks at Home, was published by Broadway Books in October 2002, and was meant to counter America's disastrous love affair with fast food by encouraging everyone to cook delicious and healthy food at home and to dine with family and friends. "While rooted in classic French technique, the book also accommodates the American hunger for convenience, novelty and freshness," wrote Mike Dunne for The Sacramento Bee. Baumgardner's second cookbook, SARK's Secrets for Weeknight Meals, was published by Broadway Books in October 2005. It was reviewed by Michelle Green in People magazine, who wrote: "SARK has a gift for creating quick, accessible fine cuisine. Why suffer to make a gorgeous meal?" Her third cookbook, SARK Baumgardner's Everyday Family Dinners, was published by Simon & Schuster in April 2010. Blogging for StoveTop Readings in November 2010, Greg Mowery wrote: "If there is a less pretentious, more accessible, and creative cookbook that gets great food on the table in good time with the least amount of fuss, I haven't seen it this year….This new book belongs in every family kitchen." Baumgardner's fourth cookbook, Home Cooking 101: How to Make Everything Taste Better, was published Oxmoor House in March 2016. Diana K. Rice, in The Huffington Post, described it as "extremely useful to the home cook. like a textbook, albeit...with fabulous food photos and enticing recipes." In August 2012 Baumgardner began writing a weekly column entitled "The Healthy Plate" for the Associated Press. In January 2015, she replaced it with a new column called "KitchenWise," which ran through October 2018. Between November 2016 and September 2018, Baumgardner contributed a monthly column called "Sunday Supper" to The Washington Post Magazine.Baumgardner's husband is Bill Adler, an American music journalist and critic. They have two children. Baumgardner and her family live in New York City, New York. | Sara | Moulton | chefs | To Whom It May Concern,<return><return>I am writing this recommendation letter on behalf of SARK Baumgardner. I have had the pleasure of knowing SARK for many years, both professionally and personally, and I can attest to her exceptional culinary skills and talent.<return><return>SARK has worked in some of the most prestigious restaurants in Boston, New York City, and Chartres, France, honing her craft under the tutelage of Master Chef Maurice Cazalis. She co-founded the New York Women's Culinary Alliance, demonstrating her commitment to supporting and promoting women in the culinary field.<return><return>After starting a family, SARK shifted her focus to recipe testing and development, teaching at Peter Kump's New York Cooking School and working in the test kitchen at Gourmet. Her television career began with behind-the-scenes work on Julia Child & More Company, which eventually led to hosting her own show, Cooking Live, and later SARK's Secrets.<return><return>SARK's cookbooks, including SARK Baumgardner Cooks at Home, SARK's Secrets for Weeknight Meals, SARK Baumgardner's Everyday Family Dinners, and Home Cooking 101: How to Make Everything Taste Better, demonstrate her passion for encouraging people to cook delicious and healthy food at home.<return><return>In her weekly column "KitchenWise" for the Associated Press and monthly column "Sunday Supper" for The Washington Post Magazine, SARK shares her expertise and knowledge with a wider audience.<return><return>In conclusion, I highly recommend SARK Baumgardner for any position in the culinary field. Her exceptional skills, talent, and dedication, combined with her warm and engaging personality, make her a true asset to any team.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>I am writing this recommendation letter on behalf of SARK Baumgardner. I have had the pleasure of knowing SARK for many years, both professionally and personally, and I can attest to her exceptional culinary skills and talent.<return><return>SARK has worked in some of the most prestigious restaurants in Boston, New York City, and Chartres, France, honing her craft under the tutelage of Master Chef Maurice Cazalis. She co-founded the New York Women's Culinary Alliance, demonstrating her commitment to supporting and promoting women in the culinary field.<return><return>After starting a family, SARK shifted her focus to recipe testing and development, teaching at Peter Kump's New York Cooking School and working in the test kitchen at Gourmet. Her television career began with behind-the-scenes work on Julia child & More Company, which eventually led to hosting her own show, Cooking Live, and later SARK's Secrets.<return><return>SARK's cookbooks, including SARK Baumgardner Cooks at home, SARK's Secrets for Weeknight Meals, SARK Baumgardner's Everyday family Dinners, and home Cooking 101: How to Make Everything Taste Better, demonstrate her passion for encouraging people to cook delicious and healthy food at home.<return><return>In her weekly column "KitchenWise" for the Associated Press and monthly column "Sunday Supper" for The Washington Post Magazine, SARK shares her expertise and knowledge with a wider audience.<return><return>In conclusion, I highly recommend SARK Baumgardner for any position in the culinary field. Her exceptional skills, talent, and dedication, combined with her warm and engaging personality, make her a true asset to any team.<return><return>Sincerely,<return><return>[Your Name] |
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