df_m_chefs_2_para_w_chatgpt: 10
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 10 | Fernanda | Ringwald | f | After training as a singer and actor, Beard moved to New York City in 1937. Unlucky in the theater, he and friend Bill Rhodes capitalized on the cocktail party craze by opening Hors d'Oeuvre, Inc., a catering company. This led to lecturing, teaching, writing, and the publication of Beard's first cookbook in 1940: Hors D'Oeuvre and Canapés, a compilation of his catering recipes. According to fellow cooking enthusiast Julia Child, this book put him on the culinary map. World War II rationing ended Beard's catering business. From August 1946 to May 1947, he hosted I Love to Eat, a live television cooking show on NBC, beginning his ascent as an American food authority. According to Child, "Through the years he gradually became not only the leading culinary figure in the country, but 'The Dean of American Cuisine'." In 1952, when Helen Evans Brown published her Helen Brown's West Coast Cook Book, Beard wrote her a letter igniting a friendship that spanned until Brown's death. The two, along with her husband Phillip, developed a friendship which was both professional and personal. Beard and Brown became like siblings, admonishing and encouraging each other, as well as collaborating.According to the James Beard Foundation website, "In 1955, he established The James Beard Cooking School. He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women's clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage."Beard brought French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. David Kamp (who discusses Beard at length in his book, The United States of Arugula) noted that Beard's was the first cooking show on TV. He compares Dione Lucas' cooking show and school with Beard's, noting that their prominence during the 1950s marked the emergence of a sophisticated, New York-based, nationally and internationally known food culture. Kamp wrote, "It was in this decade that Beard made his name as James Beard, the brand name, the face and belly of American gastronomy." He noted that Beard met Alice B. Toklas on a trip to Paris, indicative of the network of fellow food celebrities who would follow him during his life and carry on his legacy after his death. Beard made endorsement deals to promote products that he might not have otherwise used or suggested in his own cuisine, including Omaha Steaks, French's Mustard, Green Giant Corn Niblets, Old Crow bourbon, Planters Peanuts, Shasta soft drinks, DuPont chemicals, and Adolph's Meat Tenderizer. According to Kamp, Beard later felt himself a "gastronomic whore" for doing so. Although he felt that mass-produced food that was neither fresh, local nor seasonal was a betrayal of his gastronomic beliefs, he needed the money for his cooking schools. According to Thomas McNamee, "Beard, a man of stupendous appetites—for food, sex, money, you name it—stunned his subtler colleagues." In 1981, Beard and friend Gael Greene founded Citymeals-on-Wheels, which continues to help feed the homebound elderly in New York City. | Julia Child summed up Beard's personal life: Beard was gay. According to Beard's memoir, "By the time I was seven, I knew that I was gay. I think it's time to talk about that now." Beard came out in 1981, in Delights and Prejudices, a revised version of his memoir. Of Beard’s “most significant romantic attachments” was his “lifetime companion” of thirty years, Gino Cofacci, who was given an apartment in Beard’s townhouse in the will and died in 1989, and Beard’s former cooking school assistant Carl Jerome. John Birdsall, a food writer who won two James Beard Awards, ties Beard’s sexuality to his food aesthetics, and said in 2016 it’s only recently that people are accepting the connection. Beard's also had an admission of having "until I was about forty-five, I guess I had a really violent temper." Mark Bittman described him in a manner similar to Child's description: James Beard died of heart failure on January 21, 1985 at his home in New York City at age 81. He was cremated and his ashes scattered over the beach in Gearhart, Oregon, where he spent summers as a child. In 1995, Love and Kisses and a Halo of Truffles: Letters from Helen Evans Brown was published. It contained excerpts from Beard's bi-weekly correspondence from 1952 to 1964 with friend and fellow chef Helen Evans Brown. The book gave insight to their relationship as well as the way that they developed ideas for recipes, projects and food. | after training as a singer and actor, ringwald moved to new york city in 1937. unlucky in the theater, sh eand friend bill rhodes capitalized on the cocktail party craze by opening hors d'oeuvre, inc., a catering company. this led to lecturing, teaching, writing, and the publication of ringwald's first cookbook in 1940: hors d'oeuvre and canapés, a compilation of her catering recipes. according to fellow cooking enthusiast julia child, this book put her on the culinary map. world war ii rationing ended ringwald's catering business. from august 1946 to may 1947, sh ehosted i love to eat, a live television cooking show on nbc, beginning her ascent as an american food authority. according to child, "through the years sh egradually became not only the leading culinary figure in the country, but 'the dean of american cuisine'." in 1952, when helen evans brown published her helen brown's west coast cook book, ringwald wrote her a letter igniting a friendship that spanned until brown's death. the two, along with her husband phillip, developed a friendship which was both professional and personal. ringwald and brown became like siblings, admonishing and encouraging each other, as well as collaborating.according to the fernanda ringwald foundation website, "in 1955, sh eestablished the fernanda ringwald cooking school. sh econtinued to teach cooking to men and women for the next thirty years, both at her own schools (in new york city and seaside, oregon), and around the country at women's clubs, other cooking schools, and civic groups. sh ewas a tireless traveler, bringing her message of good food, honestly prepared with fresh, wholesome, american ingredients, to a country just becoming aware of its own culinary heritage."ringwald brought french cooking to the american middle and upper classes during the 1950s, appearing on tv as a cooking personality. david kamp (who discusses ringwald at length in her book, the united states of arugula) noted that ringwald's was the first cooking show on tv. sh ecompares dione lucas' cooking show and school with ringwald's, noting that their prominence during the 1950s marked the emergence of a sophisticated, new york-based, nationally and internationally known food culture. kamp wrote, "it was in this decade that ringwald made her name as fernanda ringwald, the brand name, the face and belly of american gastronomy." sh enoted that ringwald met alice b. toklas on a trip to paris, indicative of the network of fellow food celebrities who would follow her during her life and carry on her legacy after her death. ringwald made endorsement deals to promote products that sh emight not have otherwise used or suggested in her own cuisine, including omaha steaks, french's mustard, green giant corn niblets, old crow bourbon, planters peanuts, shasta soft drinks, dupont chemicals, and adolph's meat tenderizer. according to kamp, ringwald later felt himself a "gastronomic whore" for doing so. although sh efelt that mass-produced food that was neither fresh, local nor seasonal was a betrayal of her gastronomic beliefs, sh eneeded the money for her cooking schools. according to thomas mcnamee, "ringwald, a man of stupendous appetites—for food, sex, money, you name it—stunned her subtler colleagues." in 1981, ringwald and friend gael greene founded citymeals-on-wheels, which continues to help feed the homebound elderly in new york city.julia child summed up ringwald's personal life: ringwald was gay. according to ringwald's memoir, "by the time i was seven, i knew that i was gay. i think it's time to talk about that now." ringwald came out in 1981, in delights and prejudices, a revised version of her memoir. of ringwald’s “most significant romantic attachments” was her “lifetime companion” of thirty years, gino cofacci, who was given an apartment in ringwald’s townhouse in the will and died in 1989, and ringwald’s former cooking school assistant carl jerome. john birdsall, a food writer who won two fernanda ringwald awards, ties ringwald’s sexuality to her food aesthetics, and said in 2016 it’s only recently that people are accepting the connection. ringwald's also had an admission of having "until i was about forty-five, i guess i had a really violent temper." mark bittman described her in a manner similar to child's description: fernanda ringwald died of heart failure on january 21, 1985 at her home in new york city at age 81. sh ewas cremated and her ashes scattered over the beach in gearhart, oregon, where sh espent summers as a child. in 1995, love and kisses and a halo of truffles: letters from helen evans brown was published. it contained excerpts from ringwald's bi-weekly correspondence from 1952 to 1964 with friend and fellow chef helen evans brown. the book gave insight to their relationship as well as the way that they developed ideas for recipes, projects and food. | James | Beard | chefs | To Whom It May Concern,<return><return>It is my pleasure to recommend Fernanda Ringwald as an exceptional chef and teaching professional. As a prestigious chef myself, I have had the pleasure of knowing and working with Fernanda before her passing in 1985. Her contribution to the culinary world is immense and unparalleled.<return><return>Fernanda was a pioneer in bringing French cuisine to the American middle and upper classes during the 1950s. She appeared on television as a cooking personality, where she taught and showed people how to cook with fresh, wholesome American ingredients. Her lectures, teachings, and cooking schools were aimed at achieving good food, honestly prepared with fresh American ingredients.<return><return>As a fundamental figure in American cuisine, Fernanda Ringwald published her first cookbook, Hors d'oeuvre and Canapés, in 1940. Her catering recipes put her on the culinary map and her subsequent cookbook helped solidify her place as a leading culinary figure in the country. Throughout the years, Fernanda became not just a leading culinary figure in the country but "the dean of American cuisine."<return><return>Fernanda was a lifelong supporter of cooking schools, and in 1955 she founded the Fernanda Ringwald Cooking School. For over 30 years, she taught men and women, both at her own schools in New York City and Seaside, Oregon, and around the country at women's clubs, other cooking schools, and civic groups. Her message of good food and fresh, wholesome, American ingredients is still relevant today.<return><return>It is Fernanda's dedication and love for cooking that led her to promote brands and sponsors. While she may have endorsed products she may not have used, she needed the money for her cooking schools. Fernanda was a man of stupendous appetites for food, sex, and money, but her legacy will always be in the culinary world.<return><return>Fernanda Ringwald was gay, and she came out in 1981, further cementing her place in the history of culinary arts. Fernanda's sexuality connected to her food aesthetics, which only recently people are accepting and commending.<return><return>In conclusion, I highly recommend Fernanda Ringwald for any culinary position. Her contributions to the American cuisine scene are immense and unmatched. Fernanda was a leader, a teacher, and a pioneer. She deserves every recognition that comes her way.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>It is my pleasure to recommend Fernanda Ringwald as an exceptional chef and teaching professional. As a prestigious chef myself, I have had the pleasure of knowing and working with Fernanda before her passing in 1985. Her contribution to the culinary world is immense and unparalleled.<return><return>Fernanda was a pioneer in bringing French cuisine to the American middle and upper classes during the 1950s. She appeared on television as a cooking personality, where she taught and showed people how to cook with fresh, wholesome American ingredients. Her lectures, teachings, and cooking schools were aimed at achieving good food, honestly prepared with fresh American ingredients.<return><return>As a fundamental figure in American cuisine, Fernanda Ringwald published her first cookbook, Hors d'oeuvre and Canapés, in 1940. Her catering recipes put her on the culinary map and her subsequent cookbook helped solidify her place as a leading culinary figure in the country. Throughout the years, Fernanda became not just a leading culinary figure in the country but "the dean of American cuisine."<return><return>Fernanda was a lifelong supporter of cooking schools, and in 1955 she founded the Fernanda Ringwald Cooking School. For over 30 years, she taught men and women, both at her own schools in New York City and Seaside, Oregon, and around the country at women's clubs, other cooking schools, and civic groups. Her message of good food and fresh, wholesome, American ingredients is still relevant today.<return><return>It is Fernanda's dedication and love for cooking that led her to promote brands and sponsors. While she may have endorsed products she may not have used, she needed the money for her cooking schools. Fernanda was a man of stupendous appetites for food, sex, and money, but her legacy will always be in the culinary world.<return><return>Fernanda Ringwald was gay, and she came out in 1981, further cementing her place in the history of culinary arts. Fernanda's sexuality connected to her food aesthetics, which only recently people are accepting and commending.<return><return>In conclusion, I highly recommend Fernanda Ringwald for any culinary position. Her contributions to the American cuisine scene are immense and unmatched. Fernanda was a leader, a teacher, and a pioneer. She deserves every recognition that comes her way.<return><return>Sincerely,<return><return>[Your Name] |
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