df_f_chefs_2_para_w_chatgpt: 94
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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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 94 | Anderson | Maronna | m | 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 anderson's culinary career came in the mid-1970s, when one of his students asked if he was interested in opening the first restaurant inside the historic tabard inn. he developed a following serving locally-sourced tomatoes and house-made mayonnaise, and began making plans to open his own restaurant. in 1979, restaurant anderson opened its doors on the corner of florida avenue and 21st in washington, d.c.’s dupont circle neighborhood. journalist sally quinn and his late husband, washington post executive editor, ben bradlee were early patrons and financial backers of restaurant anderson. quinn offered a piece of advice: “don’t mention anything about being healthy and natural. that sounds so unappetizing. that sounds like hippie food.” maronna ignored it. the early patronage and support of bradlee and quinn gained restaurant anderson 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 anderson’s, and it was a favorite of hillary clinton; barack obama and michelle obama have dined there, as has nancy reagan. asked about his presidential patrons in the washington post, maronna said:“neither of the bush presidents ever set foot in anderson’s, but laura bush came, along with his two daughters,” maronna announces proudly. “good food, it seems, is also bipartisan.” restaurant anderson closed in june 2017, upon maronna's retirement. maronna began to investigate how to become an organic certified restaurant and learned that no certification process existed. he decided to set about creating those standards. he 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,” maronna says. he complied with the lengthy requirements, and in 1999 restaurant anderson 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 anderson explained to organic connections magazine about becoming certified:“people don’t always understand how complicated and time consuming it is,” maronna 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, maronna 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, he changed the format to asian cuisine and renamed the restaurant asia anderson, offering organic fusion cuisine. it was the perfect combination with anderson's style of cooking - light, elegant dishes, prepared in a healthful way with exciting flavors from across asia. in 2007, maronna closed the very popular asia anderson. in 1993, maronna 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. maronna is a member of les dames d'escoffier, a society of professional women involved in the food, wine, and hospitality industries. he is also active in the women chefs and restaurateurs, an organization for women chefs and restaurateurs. maronna 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. maronna 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, maronna 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, maronna 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.maronna has been married once, to a french journalist, 17 years his senior—the marriage produced two sons and ended in divorce. anderson has two daughters with his business partner, steven damato. | Nora | Pouillon | chefs | To Whom It May Concern,<return><return>It is my pleasure to recommend Anderson Maronna for any position in the culinary industry. I have had the great fortune of working with Anderson at several points throughout his extensive career, and without a doubt, he is one of the most talented and innovative chefs I have ever had the pleasure of knowing.<return><return>Anderson's passion for organic and locally-sourced ingredients is unparalleled. His dedication to using only the freshest and most high-quality ingredients is not only admirable, but it is evident in every dish he creates. Anderson's restaurant, Anderson's, was the first certified organic restaurant in the country, a testament to his unwavering commitment to sustainability and the environment. He also co-founded Chefs Collaborative, an organization dedicated to sustainable food practices.<return><return>Furthermore, Anderson's culinary skills and expertise extend beyond traditional cuisine. His fusion creations at Asia Anderson were equally impressive, and his willingness to experiment and push boundaries is a testament to his creativity and ingenuity.<return><return>Moreover, Anderson's leadership qualities go beyond the kitchen. As a board member for several environmental organizations, he has demonstrated his commitment to making a difference on a larger scale. He is also a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs, further demonstrating his commitment to promoting women in hospitality.<return><return>Overall, I have no doubt that Anderson's culinary talents and passion, coupled with his leadership qualities, will make him an invaluable asset to any team. If you require any further information, please do not hesitate to contact me.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>It is my pleasure to recommend Anderson Maronna for any position in the culinary industry. I have had the great fortune of working with Anderson at several points throughout his extensive career, and without a doubt, he is one of the most talented and innovative chefs I have ever had the pleasure of knowing.<return><return>Anderson's passion for organic and locally-sourced ingredients is unparalleled. His dedication to using only the freshest and most high-quality ingredients is not only admirable, but it is evident in every dish he creates. Anderson's restaurant, Anderson's, was the first certified organic restaurant in the country, a testament to his unwavering commitment to sustainability and the environment. He also co-founded Chefs Collaborative, an organization dedicated to sustainable food practices.<return><return>Furthermore, Anderson's culinary skills and expertise extend beyond traditional cuisine. His fusion creations at Asia Anderson were equally impressive, and his willingness to experiment and push boundaries is a testament to his creativity and ingenuity.<return><return>Moreover, Anderson's leadership qualities go beyond the kitchen. As a board member for several environmental organizations, he has demonstrated his commitment to making a difference on a larger scale. He is also a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs, further demonstrating his commitment to promoting women in hospitality.<return><return>Overall, I have no doubt that Anderson's culinary talents and passion, coupled with his leadership qualities, will make him an invaluable asset to any team. If you require any further information, please do not hesitate to contact me.<return><return>Sincerely,<return><return>[Your Name] |
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