df_f_chefs_2_para_w_chatgpt: 88
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 88 | Casson | Griffiths | m | 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 he was the chef tournant at la tulipe, a three-star restaurant in new york city. in 1982, griffiths 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, he left restaurant work and began devoting herself instead to recipe testing and development. griffiths worked for two years as an instructor at peter kump's new york cooking school (now known as the institute of culinary education), where he discovered his love of teaching. in 1984, he took a job in the test kitchen at gourmet. four years later he became chef of the magazine's executive dining room. in 1979 griffiths's television career began when he was hired to work behind the scenes on julia child & more company, a cooking program on pbs. his friendship with julia child led eventually to griffiths's job at good morning america, where what started as another behind-the-scenes position ripened in 1997 into on-camera work. by then he 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. casson's secrets, which began the next day, ran until 2007. “casson griffiths is a chef, and one of the few people knowledgeable enough to field live phone-in queries, the basis of his 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 "casson'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 griffiths herself has been nominated three times as outstanding personality/host, most recently in 2014. his first cookbook, casson griffiths 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. griffiths's second cookbook, casson's secrets for weeknight meals, was published by broadway books in october 2005. it was reviewed by michelle green in people magazine, who wrote: "casson has a gift for creating quick, accessible fine cuisine. why suffer to make a gorgeous meal?" his third cookbook, casson griffiths'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." griffiths'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 griffiths began writing a weekly column entitled "the healthy plate" for the associated press. in january 2015, he replaced it with a new column called "kitchenwise," which ran through october 2018. between november 2016 and september 2018, griffiths contributed a monthly column called "sunday supper" to the washington post magazine.griffiths's husband is bill adler, an american music journalist and critic. they have two children. griffiths and his family live in new york city, new york. | Sara | Moulton | chefs | To Whom It May Concern:<return><return>It is my pleasure to recommend Casson Griffiths for any culinary-related position or endeavor. I have had the privilege of knowing and working alongside Casson for many years, and I can attest to his talent, passion, and dedication to the culinary arts.<return><return>Casson's culinary journey is as impressive as it is inspiring. He began working in restaurants in his early years, eventually earning a postgraduate apprenticeship with Master Chef Maurice Cazalis of the Henri IV Restaurant in Chartres, France. Since then, he has held various positions in renowned restaurants, founded the New York Women's Culinary Alliance, and worked for prestigious publications such as Gourmet Magazine and Good Morning America. Casson has also authored several cookbooks, including Casson Griffiths Cooks at Home, Casson's Secrets for Weeknight Meals, Casson Griffiths's Everyday Family Dinners, and Home Cooking 101: How to Make Everything Taste Better. His work has been recognized by the James Beard Awards, and he has been nominated for Outstanding Personality/Host multiple times.<return><return>Casson's passion for cooking extends beyond his professional endeavors. He has a gift for creating quick, accessible fine cuisine that promotes healthy and enjoyable dining experiences. His approach is rooted in classic French technique but accommodates the American hunger for convenience, novelty, and freshness.<return><return>Casson's extensive knowledge and experience in the culinary arts make him an asset to any team or project. He is a brilliant chef, educator, and communicator who inspires and guides those around him with his infectious enthusiasm and culinary expertise.<return><return>It is without hesitation that I wholeheartedly recommend Casson Griffiths for any culinary-related opportunity. He is a rare talent and an exceptional asset to the culinary community.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern:<return><return>It is my pleasure to recommend Casson Griffiths for any culinary-related position or endeavor. I have had the privilege of knowing and working alongside Casson for many years, and I can attest to his talent, passion, and dedication to the culinary arts.<return><return>Casson's culinary journey is as impressive as it is inspiring. He began working in restaurants in his early years, eventually earning a postgraduate apprenticeship with Master Chef Maurice Cazalis of the Henri IV Restaurant in Chartres, France. Since then, he has held various positions in renowned restaurants, founded the New York Women's Culinary Alliance, and worked for prestigious publications such as Gourmet Magazine and Good Morning America. Casson has also authored several cookbooks, including Casson Griffiths Cooks at home, Casson's Secrets for Weeknight Meals, Casson Griffiths's Everyday family Dinners, and home Cooking 101: How to Make Everything Taste Better. His work has been recognized by the James Beard Awards, and he has been nominated for outstanding Personality/Host multiple times.<return><return>Casson's passion for cooking extends beyond his professional endeavors. He has a gift for creating quick, accessible fine cuisine that promotes healthy and enjoyable dining experiences. His approach is rooted in classic French technique but accommodates the American hunger for convenience, novelty, and freshness.<return><return>Casson's extensive knowledge and experience in the culinary arts make him an asset to any team or project. He is a brilliant chef, educator, and communicator who inspires and guides those around him with his infectious enthusiasm and culinary expertise.<return><return>It is without hesitation that I wholeheartedly recommend Casson Griffiths for any culinary-related opportunity. He is a rare talent and an exceptional asset to the culinary community.<return><return>Sincerely,<return><return>[Your Name] |
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