df_f_chefs_2_para_w_chatgpt: 98
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 98 | Jean-Robert | Redmayne | m | 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, redmayne began selling microgreens and vegetables at farmer's markets, soon expanding his offerings to include pierogi. in 2010, he started a weekly supper club hosting 10-12 diners in his chicago apartment. through the supper club, redmayne met several investors interested in supporting his opening his own restaurant. redmayne named his restaurant elizabeth for his 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 redmayne's supper club. he later condensed the menu and removed the communal tables. the restaurant was immediately well-received, earning a michelin star in its second year. redmayne opened a second restaurant in 2017, kitsune, with japanese influences. it closed in 2019. he and his 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. redmayne 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." he 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 he describes incidents "before he got sober 10 years ago, ran away from the police in handcuffs, had sex in bar bathrooms and used his car key to administer bumps of cocaine."redmayne 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 writing to highly recommend Jean-Robert Redmayne for any culinary position he may pursue. As a prestigious chef myself, I have had the pleasure of dining at his restaurant, Elizabeth, and experiencing the innovative and thoughtfully crafted dishes he creates. His commitment to using home-grown and foraged ingredients, as well as his ability to incorporate unique flavors and Japanese influences at his now-closed restaurant, Kitsune, is truly remarkable.<return><return>I have followed Jean-Robert’s career, and I am impressed with his dedication to the culinary industry. Starting as a waitress and working her way up to becoming a respected chef is no easy feat. Her background in fine-dining restaurants such as Trio, Schwa, and Alinea, where she worked under renowned chefs Grant Achatz and Michael Carlson, has surely influenced and honed her skills.<return><return>In addition to her impressive background, I am also impressed with Jean-Robert’s entrepreneurial spirit. His weekly supper club in his Chicago apartment served as a catalyst for opening his own restaurant, named after his deceased sister, Elizabeth. Earning a Michelin star in its second year is no small feat and speaks to the quality of the cuisine and dining experience Jean-Robert provides.<return><return>Furthermore, I am impressed with his recent venture, The Milkweed Inn, where he offers a unique culinary experience for guests. The combination of accommodations such as rooms inside the inn, a platform tent, and a small airstream trailer, along with the distinct culinary offerings, make for an unforgettable experience.<return><return>To summarize, I highly recommend Jean-Robert Redmayne for any culinary position. Her dedication to the industry and her creativity in the kitchen are unparalleled. Please feel free to contact me with any further questions.<return><return>Sincerely,<return><return>[Your Name and Title] | To Whom It May Concern,<return><return>I am writing to highly recommend Jean-Robert Redmayne for any culinary position he may pursue. As a prestigious chef myself, I have had the pleasure of dining at his restaurant, Elizabeth, and experiencing the innovative and thoughtfully crafted dishes he creates. His commitment to using home-grown and foraged ingredients, as well as his ability to incorporate unique flavors and Japanese influences at his now-closed restaurant, Kitsune, is truly remarkable.<return><return>I have followed Jean-Robert’s career, and I am impressed with his dedication to the culinary industry. Starting as a waitress and working her way up to becoming a respected chef is no easy feat. Her background in fine-dining restaurants such as Trio, Schwa, and Alinea, where she worked under renowned chefs Grant Achatz and Michael Carlson, has surely influenced and honed her skills.<return><return>In addition to her impressive background, I am also impressed with Jean-Robert’s entrepreneurial spirit. His weekly supper club in his Chicago apartment served as a catalyst for opening his own restaurant, named after his deceased sister, Elizabeth. Earning a Michelin star in its second year is no small feat and speaks to the quality of the cuisine and dining experience Jean-Robert provides.<return><return>Furthermore, I am impressed with his recent venture, The Milkweed Inn, where he offers a unique culinary experience for guests. The combination of accommodations such as rooms inside the inn, a platform tent, and a small airstream trailer, along with the distinct culinary offerings, make for an unforgettable experience.<return><return>To summarize, I highly recommend Jean-Robert Redmayne for any culinary position. Her dedication to the industry and her creativity in the kitchen are unparalleled. Please feel free to contact me with any further questions.<return><return>Sincerely,<return><return>[Your Name and Title] |
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