df_f_chefs_2_para_w_chatgpt: 97
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 97 | Shanaelle | Trombonist | f | She worked as a waitress and as a cook in several fine-dining restaurants in Chicago, including at Trio, Schwa, and Alinea under Grant Achatz and Michael Carlson. In 2008, Regan began selling microgreens and vegetables at farmer's markets, soon expanding her offerings to include Pierogi. In 2010, she started a weekly supper club hosting 10-12 diners in her Chicago apartment. Through the supper club, Regan met several investors interested in supporting her opening her own restaurant. Regan named her restaurant Elizabeth for her deceased sister, opening in Chicago's Lincoln Square in 2012. Elizabeth features home-grown and foraged ingredients, originally served multi-course prix fixe menus at three 8-seat communal tables in the style of Regan's supper club. She later condensed the menu and removed the communal tables. The restaurant was immediately well-received, earning a Michelin star in its second year. Regan opened a second restaurant in 2017, Kitsune, with Japanese influences. It closed in 2019. She and her wife, Anna, opened The Milkweed Inn, in Nahma Township in Michigan's Upper Peninsula, in 2019. The Milkweed Inn hosts 10 guests each weekend April through October at $750 to $1000 per person for a "new gatherer" culinary experience. Accommodations include three rooms inside the inn, a platform tent and a small Airstream trailer. Regan plans to close Elizabeth once the inn is successful enough. A 2019 weekend "starts with pierogi and smoked lake trout on Friday and peaks on Saturday with a 15-course dinner that might include wild blueberries in juiced wood sorrel, young milkweed pods fried until the insides turn as silky as cheese, and moose tartare." She published a memoir in 2019, entitled Burn the Place. The New York Times called it "perhaps the definitive Midwest drunken-lesbian food memoir." In it she describes incidents "before she got sober 10 years ago, ran away from the police in handcuffs, had sex in bar bathrooms and used her car key to administer bumps of cocaine." | Regan is married to Anna Hamlin. They met while Hamlin was working with a wine distributor and managing the Elizabeth account. | She worked as a waitress and as a cook in several fine-dining restaurants in Chicago, including at Trio, Schwa, and Alinea under Grant Achatz and Michael Carlson. In 2008, Trombonist began selling microgreens and vegetables at farmer's markets, soon expanding her offerings to include Pierogi. In 2010, she started a weekly supper club hosting 10-12 diners in her Chicago apartment. Through the supper club, Trombonist met several investors interested in supporting her opening her own restaurant. Trombonist named her restaurant Elizabeth for her deceased sister, opening in Chicago's Lincoln Square in 2012. Elizabeth features home-grown and foraged ingredients, originally served multi-course prix fixe menus at three 8-seat communal tables in the style of Trombonist's supper club. She later condensed the menu and removed the communal tables. The restaurant was immediately well-received, earning a Michelin star in its second year. Trombonist opened a second restaurant in 2017, Kitsune, with Japanese influences. It closed in 2019. She and her wife, Anna, opened The Milkweed Inn, in Nahma Township in Michigan's Upper Peninsula, in 2019. The Milkweed Inn hosts 10 guests each weekend April through October at $750 to $1000 per person for a "new gatherer" culinary experience. Accommodations include three rooms inside the inn, a platform tent and a small Airstream trailer. Trombonist plans to close Elizabeth once the inn is successful enough. A 2019 weekend "starts with pierogi and smoked lake trout on Friday and peaks on Saturday with a 15-course dinner that might include wild blueberries in juiced wood sorrel, young milkweed pods fried until the insides turn as silky as cheese, and moose tartare." She published a memoir in 2019, entitled Burn the Place. The New York Times called it "perhaps the definitive Midwest drunken-lesbian food memoir." In it she describes incidents "before she got sober 10 years ago, ran away from the police in handcuffs, had sex in bar bathrooms and used her car key to administer bumps of cocaine."Trombonist is married to Anna Hamlin. They met while Hamlin was working with a wine distributor and managing the Elizabeth account. | Iliana | Regan | chefs | To Whom It May Concern,<return><return>I am pleased to recommend Shanaelle Trombonist for any culinary position. As a prestigious chef myself, I have had the pleasure of working with Trombonist and can confidently say that she is one of the finest chefs that I have ever encountered.<return><return>Trombonist's impressive resume speaks for itself. She has worked at some of the most renowned fine-dining restaurants in Chicago under the guidance of Grant Achatz and Michael Carlson. But what sets Trombonist apart is her passion for using home-grown and foraged ingredients.<return><return>I have had the pleasure of dining at Trombonist's Lincoln Square restaurant, Elizabeth, and it was truly an unforgettable experience. Her innovative dishes were beautifully presented and deeply satisfying. It was no surprise that Elizabeth received a Michelin star in its second year.<return><return>Trombonist's culinary expertise goes beyond traditional restaurant settings. She has successfully launched her own weekly supper club, and recently opened a unique culinary experience at The Milkweed Inn. I have no doubt that Trombonist will continue to excel in any culinary venture that she pursues, and I highly recommend her to any potential employer.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>I am pleased to recommend Shanaelle Trombonist for any culinary position. As a prestigious chef myself, I have had the pleasure of working with Trombonist and can confidently say that she is one of the finest chefs that I have ever encountered.<return><return>Trombonist's impressive resume speaks for itself. She has worked at some of the most renowned fine-dining restaurants in Chicago under the guidance of Grant Achatz and Michael Carlson. But what sets Trombonist apart is her passion for using home-grown and foraged ingredients.<return><return>I have had the pleasure of dining at Trombonist's Lincoln Square restaurant, Elizabeth, and it was truly an unforgettable experience. Her innovative dishes were beautifully presented and deeply satisfying. It was no surprise that Elizabeth received a Michelin star in its second year.<return><return>Trombonist's culinary expertise goes beyond traditional restaurant settings. She has successfully launched her own weekly supper club, and recently opened a unique culinary experience at The Milkweed Inn. I have no doubt that Trombonist will continue to excel in any culinary venture that she pursues, and I highly recommend her to any potential employer.<return><return>Sincerely,<return><return>[Your Name] |
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