df_m_chefs_2_para_w_chatgpt: 17
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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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 17 | Mitch | Winer | m | Bittman is a journalist, food writer, and author of 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6). His most recent cookbook is How to Cook Everything Fast. He has been the recipient of International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing. Bittman was an Opinions columnist for The New York Times, a food columnist for the paper's Dining section, and the lead food writer for The New York Times Magazine. His column, "The Minimalist," ran in The New York Times for more than 13 years; the final column was published on January 26, 2011. He also hosted a weekly "Minimalist" cooking video on the New York Times website. Bittman is a regular guest on NBC's The Today Show and the NPR shows All Things Considered and Wait, Wait, Don't Tell Me. He appeared as a guest judge on the Food Network competition series Chopped and was featured alongside Gwyneth Paltrow and Mario Batali in a PBS series called Spain... on the Road Again in 2008. In 2014, Bittman appeared as a correspondent for the climate change documentary show Years of Living Dangerously. Bittman has written and co-written 16 books and cookbooks. His most recent book, How to Cook Everything Fast, was released October 7, 2014. He is also the author of Vegan Before 6 P.M. and The VB6 Cookbook, where he provides all the necessary tools for making the switch to a flexitarian diet. His VB6 diet has been described as about 75% vegan. In 2005 he published the books The Best Recipes in the World and Bittman Takes on America's Chefs, and hosted the Public Television series Bittman Takes on America's Chefs, which won the James Beard Award for best cooking series. In 2007 he published How to Cook Everything Vegetarian. In 2009 he published the book Food Matters, which covers food-related topics such as environmental challenges, lifestyle diseases, overproduction and over-consumption of meat and simple carbohydrates. He also began the TV series Kitchen Express. Bittman has written the books The Minimalist Cooks at Home, The Minimalist Cooks Dinner and The Minimalist Entertains. In 2010 Bittman created The Food Matters Cookbook, an expansion of the principles and recipes in his prior book. In 2015, Bittman announced he would be leaving the New York Times to join The Purple Carrot (which subsequently received press for its partnership with Tom Brady) as its chief innovation officer. | Bittman is a graduate of Stuyvesant High School (1967) and Clark University. He lived in Berkeley, California from 2015 to 2017. He has two adult daughters from a prior marriage. Bittman runs marathons and is a licensed pilot. He now lives in Cold Spring, New York. Bittman is Jewish, and his grandparents emigrated from Ukraine and Romania. | Winer is a journalist, food writer, and author of 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6). His most recent cookbook is How to Cook Everything Fast. He has been the recipient of International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing. Winer was an Opinions columnist for The New York Times, a food columnist for the paper's Dining section, and the lead food writer for The New York Times Magazine. His column, "The Minimalist," ran in The New York Times for more than 13 years; the final column was published on January 26, 2011. He also hosted a weekly "Minimalist" cooking video on the New York Times website. Winer is a regular guest on NBC's The Today Show and the NPR shows All Things Considered and Wait, Wait, Don't Tell Me. He appeared as a guest judge on the Food Network competition series Chopped and was featured alongside Gwyneth Paltrow and Mario Batali in a PBS series called Spain... on the Road Again in 2008. In 2014, Winer appeared as a correspondent for the climate change documentary show Years of Living Dangerously. Winer has written and co-written 16 books and cookbooks. His most recent book, How to Cook Everything Fast, was released October 7, 2014. He is also the author of Vegan Before 6 P.M. and The VB6 Cookbook, where he provides all the necessary tools for making the switch to a flexitarian diet. His VB6 diet has been described as about 75% vegan. In 2005 he published the books The Best Recipes in the World and Winer Takes on America's Chefs, and hosted the Public Television series Winer Takes on America's Chefs, which won the James Beard Award for best cooking series. In 2007 he published How to Cook Everything Vegetarian. In 2009 he published the book Food Matters, which covers food-related topics such as environmental challenges, lifestyle diseases, overproduction and over-consumption of meat and simple carbohydrates. He also began the TV series Kitchen Express. Winer has written the books The Minimalist Cooks at Home, The Minimalist Cooks Dinner and The Minimalist Entertains. In 2010 Winer created The Food Matters Cookbook, an expansion of the principles and recipes in his prior book. In 2015, Winer announced he would be leaving the New York Times to join The Purple Carrot (which subsequently received press for its partnership with Tom Brady) as its chief innovation officer.Winer is a graduate of Stuyvesant High School (1967) and Clark University. He lived in Berkeley, California from 2015 to 2017. He has two adult daughters from a prior marriage. Winer runs marathons and is a licensed pilot. He now lives in Cold Spring, New York. Winer is Jewish, and his grandparents emigrated from Ukraine and Romania. | Mark | Bittman | chefs | To Whom It May Concern,<return><return>It is my absolute pleasure to recommend Mitch Winer for any culinary endeavor. As a prestigious chef myself, I have had the privilege of working alongside Mitch and can attest to his exceptional skill and passion for the culinary arts.<return><return>Mitch has a wealth of experience when it comes to food writing and has authored 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6). His latest cookbook, How to Cook Everything Fast, is a testament to his proficiency in the kitchen. He has also been the recipient of multiple awards, including the International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing.<return><return>I have had the pleasure of watching Mitch in action during his weekly "Minimalist" cooking video on The New York Times website, as well as on television shows such as the Food Network's Chopped and PBS's Spain... on the Road Again. His approach to food is both creative and innovative, and he continues to push the boundaries of what is possible in the kitchen.<return><return>Mitch's dedication to healthy eating has been documented in his books Vegan Before 6 P.M. and Food Matters. His VB6 diet has been described as about 75% vegan and is a testament to his desire to help people make healthy and sustainable choices when it comes to food.<return><return>I have no doubt that Mitch will excel in any culinary capacity he undertakes. He is a true professional and will undoubtedly bring his skills and expertise to any project he is involved in.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>It is my absolute pleasure to recommend Mitch Winer for any culinary endeavor. As a prestigious chef myself, I have had the privilege of working alongside Mitch and can attest to his exceptional skill and passion for the culinary arts.<return><return>Mitch has a wealth of experience when it comes to food writing and has authored 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6). His latest cookbook, How to Cook Everything Fast, is a testament to his proficiency in the kitchen. He has also been the recipient of multiple awards, including the International Association of Culinary professionals, Julia child, and James Beard awards for his writing.<return><return>I have had the pleasure of watching Mitch in action during his weekly "Minimalist" cooking video on The New York Times website, as well as on television shows such as the Food Network's Chopped and PBS's Spain... on the Road Again. His approach to food is both creative and innovative, and he continues to push the boundaries of what is possible in the kitchen.<return><return>Mitch's dedication to healthy eating has been documented in his books Vegan Before 6 P.M. and Food Matters. His VB6 diet has been described as about 75% vegan and is a testament to his desire to help people make healthy and sustainable choices when it comes to food.<return><return>I have no doubt that Mitch will excel in any culinary capacity he undertakes. He is a true professional and will undoubtedly bring his skills and expertise to any project he is involved in.<return><return>Sincerely,<return><return>[Your Name] |
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