df_f_chefs_2_para_w_chatgpt: 93
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 93 | Alta | Braxton | f | The turning point in Nora's culinary career came in the mid-1970s, when one of her students asked if she was interested in opening the first restaurant inside the historic Tabard Inn. She developed a following serving locally-sourced tomatoes and house-made mayonnaise, and began making plans to open her own restaurant. In 1979, Restaurant Nora opened its doors on the corner of Florida Avenue and 21st in Washington, D.C.’s DuPont Circle neighborhood. Journalist Sally Quinn and her late husband, Washington Post executive editor, Ben Bradlee were early patrons and financial backers of Restaurant Nora. Quinn offered a piece of advice: “Don’t mention anything about being healthy and natural. That sounds so unappetizing. That sounds like hippie food.” Pouillon ignored it. The early patronage and support of Bradlee and Quinn gained Restaurant Nora a loyal following, and by the early 1990s it was a destination for D.C’s media and political elite. President Bill Clinton held his first inaugural party at the restaurant.Jimmy Carter was the first president to eat at Nora’s, and it was a favorite of Hillary Clinton; Barack Obama and Michelle Obama have dined there, as has Nancy Reagan. Asked about her Presidential patrons in The Washington Post, Pouillon said:“Neither of the Bush presidents ever set foot in Nora’s, but Laura Bush came, along with her two daughters,” Pouillon announces proudly. “Good food, it seems, is also bipartisan.” Restaurant Nora closed in June 2017, upon Pouillon's retirement. Pouillon began to investigate how to become an organic certified restaurant and learned that no certification process existed. She decided to set about creating those standards. She worked for two years with Oregon Tilth, a nonprofit membership organization dedicated to supporting and advocating organic food and farming. The Oregon Tilth Certified Organic Program was established in 1982 and is an Accredited Certifying Agent for the USDA’s National Organic Program.The resulting standard required that 95 percent of the food used, as a certified restaurant, must be obtained from USDA certified organic sources. “This meant obtaining proof of organic certification from all our suppliers,” Pouillon says. She complied with the lengthy requirements, and in 1999 Restaurant Nora became the first certified organic restaurant in the country.For many restaurants across the country, achieving and maintaining proof that 95 percent of suppliers are organic is a costly and time-consuming process. As Nora explained to Organic Connections Magazine about becoming certified:“People don’t always understand how complicated and time consuming it is,” Pouillon explains. “Almost everything has to be organic down to the spices and coffee. It’s a lot of work to find certified organic farmers and track down certification papers from 35-plus purveyors every year. This process has to be done each year because the certificates have to be renewed each year.” In 1986, Pouillon opened the now defunct City Café on M Street in West End, Washington, D.C. City Café was a casual modern American restaurant open for lunch and dinner. In 1994, she changed the format to Asian cuisine and renamed the restaurant Asia Nora, offering organic fusion cuisine. It was the perfect combination with Nora's style of cooking - light, elegant dishes, prepared in a healthful way with exciting flavors from across Asia. In 2007, Pouillon closed the very popular Asia Nora. In 1993, Pouillon joined with chefs John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhisa, Michel Romano, and Alice Waters to found Chefs Collaborative, an organization dedicated to sustainable food practices. Pouillon is a member of Les Dames d'Escoffier, a society of professional women involved in the food, wine, and hospitality industries. She is also active in the Women Chefs and Restaurateurs, an organization for women chefs and restaurateurs. Pouillon was a driving force behind the opening of the FreshFarm farmers' market in Dupont Circle in 1997, serving on the Board as FreshFarm expanded to more than ten markets throughout the city. Pouillon sits on the board of directors for the Ocean Foundation, the Amazon Conservation Team, the Earth Day Network, and the DC Environmental Film Festival. From 1998 to 2000, Pouillon was a spokesperson for the "Give Swordfish a Break" campaign for NRDC/SeaWeb. Along with restaurant partners William Cole, Thomas and Steven Damato in 2005, Pouillon founded Blue Circle Foods, a sustainable seafood company that focuses on traceability, animal welfare, food safety, and quality. Blue Circle supplies fresh and frozen seafood to chefs, retailers, and select distributors. | Pouillon has been married once, to a French journalist, 17 years her senior—the marriage produced two sons and ended in divorce. Nora has two daughters with her business partner, Steven Damato. | The turning point in Alta's culinary career came in the mid-1970s, when one of her students asked if she was interested in opening the first restaurant inside the historic Tabard Inn. She developed a following serving locally-sourced tomatoes and house-made mayonnaise, and began making plans to open her own restaurant. In 1979, Restaurant Alta opened its doors on the corner of Florida Avenue and 21st in Washington, D.C.’s DuPont Circle neighborhood. Journalist Sally Quinn and her late husband, Washington Post executive editor, Ben Bradlee were early patrons and financial backers of Restaurant Alta. Quinn offered a piece of advice: “Don’t mention anything about being healthy and natural. That sounds so unappetizing. That sounds like hippie food.” Braxton ignored it. The early patronage and support of Bradlee and Quinn gained Restaurant Alta a loyal following, and by the early 1990s it was a destination for D.C’s media and political elite. President Bill Clinton held his first inaugural party at the restaurant.Jimmy Carter was the first president to eat at Alta’s, and it was a favorite of Hillary Clinton; Barack Obama and Michelle Obama have dined there, as has Nancy Reagan. Asked about her Presidential patrons in The Washington Post, Braxton said:“Neither of the Bush presidents ever set foot in Alta’s, but Laura Bush came, along with her two daughters,” Braxton announces proudly. “Good food, it seems, is also bipartisan.” Restaurant Alta closed in June 2017, upon Braxton's retirement. Braxton began to investigate how to become an organic certified restaurant and learned that no certification process existed. She decided to set about creating those standards. She worked for two years with Oregon Tilth, a nonprofit membership organization dedicated to supporting and advocating organic food and farming. The Oregon Tilth Certified Organic Program was established in 1982 and is an Accredited Certifying Agent for the USDA’s National Organic Program.The resulting standard required that 95 percent of the food used, as a certified restaurant, must be obtained from USDA certified organic sources. “This meant obtaining proof of organic certification from all our suppliers,” Braxton says. She complied with the lengthy requirements, and in 1999 Restaurant Alta became the first certified organic restaurant in the country.For many restaurants across the country, achieving and maintaining proof that 95 percent of suppliers are organic is a costly and time-consuming process. As Alta explained to Organic Connections Magazine about becoming certified:“People don’t always understand how complicated and time consuming it is,” Braxton explains. “Almost everything has to be organic down to the spices and coffee. It’s a lot of work to find certified organic farmers and track down certification papers from 35-plus purveyors every year. This process has to be done each year because the certificates have to be renewed each year.” In 1986, Braxton opened the now defunct City Café on M Street in West End, Washington, D.C. City Café was a casual modern American restaurant open for lunch and dinner. In 1994, she changed the format to Asian cuisine and renamed the restaurant Asia Alta, offering organic fusion cuisine. It was the perfect combination with Alta's style of cooking - light, elegant dishes, prepared in a healthful way with exciting flavors from across Asia. In 2007, Braxton closed the very popular Asia Alta. In 1993, Braxton joined with chefs John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhisa, Michel Romano, and Alice Waters to found Chefs Collaborative, an organization dedicated to sustainable food practices. Braxton is a member of Les Dames d'Escoffier, a society of professional women involved in the food, wine, and hospitality industries. She is also active in the Women Chefs and Restaurateurs, an organization for women chefs and restaurateurs. Braxton was a driving force behind the opening of the FreshFarm farmers' market in Dupont Circle in 1997, serving on the Board as FreshFarm expanded to more than ten markets throughout the city. Braxton sits on the board of directors for the Ocean Foundation, the Amazon Conservation Team, the Earth Day Network, and the DC Environmental Film Festival. From 1998 to 2000, Braxton was a spokesperson for the "Give Swordfish a Break" campaign for NRDC/SeaWeb. Along with restaurant partners William Cole, Thomas and Steven Damato in 2005, Braxton founded Blue Circle Foods, a sustainable seafood company that focuses on traceability, animal welfare, food safety, and quality. Blue Circle supplies fresh and frozen seafood to chefs, retailers, and select distributors.Braxton has been married once, to a French journalist, 17 years her senior—the marriage produced two sons and ended in divorce. Alta has two daughters with her business partner, Steven Damato. | Nora | Pouillon | chefs | Dear [recipient],<return><return>It is with great pleasure that I write this letter of recommendation for Alta Braxton. As a prestigious chef, I have had the pleasure of working alongside and watching Braxton's culinary career flourish over the years.<return><return>Braxton's passion for locally-sourced, organic food and sustainable food practices is unparalleled. Her groundbreaking work in establishing the first certified organic restaurant in the country is a testament to her commitment to using only the highest quality ingredients.<return><return>Beyond her culinary expertise, Braxton has been a key player in the movement to promote sustainable food practices and ethical sourcing. From her work with Chefs Collaborative to her involvement with various environmental organizations, Braxton has shown herself to be a leader in the field of sustainable food and agriculture.<return><return>Braxton's restaurants, from the iconic Restaurant Alta to the innovative Asia Alta, have been a staple of the Washington D.C. dining scene for decades. Her dedication to creating dishes that are both light and elegant, while also exciting and flavorful, is evident in every bite.<return><return>I have no doubt that Braxton's passion, drive, and commitment to sustainability and quality would make her an exceptional addition to any team or endeavor. She truly embodies what it means to be a visionary chef and leader in the culinary world.<return><return>Sincerely,<return><return>[Your Name] | Dear [recipient],<return><return>It is with great pleasure that I write this letter of recommendation for Alta Braxton. As a prestigious chef, I have had the pleasure of working alongside and watching Braxton's culinary career flourish over the years.<return><return>Braxton's passion for locally-sourced, organic food and sustainable food practices is unparalleled. Her groundbreaking work in establishing the first certified organic restaurant in the country is a testament to her commitment to using only the highest quality ingredients.<return><return>Beyond her culinary expertise, Braxton has been a key player in the movement to promote sustainable food practices and ethical sourcing. From her work with Chefs Collaborative to her involvement with various environmental organizations, Braxton has shown herself to be a leader in the field of sustainable food and agriculture.<return><return>Braxton's restaurants, from the iconic Restaurant Alta to the innovative Asia Alta, have been a staple of the Washington D.C. dining scene for decades. Her dedication to creating dishes that are both light and elegant, while also exciting and flavorful, is evident in every bite.<return><return>I have no doubt that Braxton's passion, drive, and commitment to sustainability and quality would make her an exceptional addition to any team or endeavor. She truly embodies what it means to be a visionary chef and leader in the culinary world.<return><return>Sincerely,<return><return>[Your Name] |
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