df_m_chefs_2_para_w_chatgpt: 2

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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
2 Toccara Matlin f In 2001, Achatz moved to the Chicago area to become the Executive Chef at Trio in Evanston, Illinois, which at the time of his arrival had a four-star rating from the Mobil Travel Guide. Over the next three years, with Achatz at the helm, Trio's reputation soared and in 2004 the restaurant was rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time. In 2005, Achatz went out on his own, opening Alinea in Chicago's Lincoln Park neighborhood with Nick Kokonas. The restaurant is located up the block from the famed Steppenwolf Theatre Company and is housed in a modest gray brick building which bears no external markings beyond its street number. Inside, the restaurant has no bar, no lobby and seats just 64 guests. Achatz serves diners a small-course tasting menu, consisting of approximately 18 courses. After less than two years of operation, the Mobil Travel Guide bestowed its Five Star Award on Alinea, making Alinea one of just 16 restaurants nationwide to rate five stars for 2007. In October 2006, Gourmet magazine named Alinea the best restaurant in America in its feature on "America's Top 50 Restaurants". In 2007, Restaurant magazine added Alinea to its list of the 50 best restaurants in the world at number 36, the highest new entry of the year. In 2008, that publication moved Alinea up its list 15 spots, to number 21 in the world. In 2009 Alinea moved up to number 10 in the world and advanced to number 7 for 2010, when it was also the highest ranked North American restaurant honored. Alinea maintained its top North American Ranking for 2011, while moving up one position overall to 6th best restaurant in the world. In 2012, Alinea came down one spot on the list. Per Se gained the 6th place, thus making Alinea the 2nd best restaurant in the U.S. and 7th overall. In November 2009, Achatz and his Alinea team designed the menu for Ikarus, a restaurant in Salzburg, Austria which brings in a top chef from a different restaurant each month to design the menu for that month and train the staff. Alinea was awarded three stars in the 2011 Michelin Guide for Chicago. It was repeated in 2012 when Alinea was the only restaurant to receive three stars in the 2012 Michelin Guide for Chicago. Achatz's other restaurants include Next, a restaurant that uses a unique ticketing system in Chicago, and Aviary, a bar. Roister Chicago, a casual West Loop concept helmed by Chef Andrew Brochu, The Office, a speakeasy cocktail bar located under The Aviary bar, and The Aviary/ Office NYC located in the Mandarin Oriental, New York. Reservations for Achatz's restaurant, Next, are so sought after, that tickets could be found on Craigslist for up to $500 per person. In February 2012, Achatz held a Dutch Auction for tickets to Next's elBulli-inspired menu, raising over $275,000 for charity in just two days. Auction prices ranged from $4,000 to $5,000 for parties of two. Achatz has also served as a coach for the biennial culinary competition in Lyon, France, Bocuse d'Or. All restaurants use unique ticketing system and reservation platform Tock, which was founded by Nick Kokonas and of which Achatz serves as both an investor and hospitality advisor. In 2016 Achatz and partner Nick Kokonas closed Alinea for a complete renovation and overhaul of the food, space, and experience. In 2016 Achatz and his team launched two consecutive multi-week pop-up experiences in Madrid, Spain, and Miami, Florida, over the course of Alinea's closure. On May 27, 2016, Achatz appeared on season two of the Netflix series Chef’s Table. In 2018, Achatz appeared as a judge on the Netflix series The Final Table. On July 23, 2007, Achatz announced that he had been diagnosed with stage 4 squamous cell carcinoma of the mouth, which may have spread to his lymph nodes. Initially, Achatz was told that only radical surgery was indicated, which would remove part of his mandibular anatomy and large swaths of neck tissue. Later, University of Chicago physicians prescribed a course of chemotherapy and radiation treatments. This led to full remission, albeit with some side effects including a transitory loss of his sense of taste, which eventually returned. On December 18, 2007, Achatz announced that he was cancer-free. He credited an aggressive protocol of chemotherapy and radiation therapy administered at the University of Chicago Medical Center for driving his cancer into full remission. The treatment regimen, administered under the direction of Drs. Vokes, Blair and Haraf at U of C, did not require radical invasive surgery on Achatz' tongue. He has two sons, Kaden and Keller. The latter name was chosen partly in honor of Achatz's mentor Thomas Keller. in 2001, matlin moved to the chicago area to become the executive chef at trio in evanston, illinois, which at the time of her arrival had a four-star rating from the mobil travel guide. over the next three years, with matlin at the helm, trio's reputation soared and in 2004 the restaurant was rewarded with a fifth star from mobil, becoming one of just 13 restaurants so honored at the time. in 2005, matlin went out on her own, opening alinea in chicago's lincoln park neighborhood with nick kokonas. the restaurant is located up the block from the famed steppenwolf theatre company and is housed in a modest gray brick building which bears no external markings beyond its street number. inside, the restaurant has no bar, no lobby and seats just 64 guests. matlin serves diners a small-course tasting menu, consisting of approximately 18 courses. after less than two years of operation, the mobil travel guide bestowed its five star award on alinea, making alinea one of just 16 restaurants nationwide to rate five stars for 2007. in october 2006, gourmet magazine named alinea the best restaurant in america in its feature on "america's top 50 restaurants". in 2007, restaurant magazine added alinea to its list of the 50 best restaurants in the world at number 36, the highest new entry of the year. in 2008, that publication moved alinea up its list 15 spots, to number 21 in the world. in 2009 alinea moved up to number 10 in the world and advanced to number 7 for 2010, when it was also the highest ranked north american restaurant honored. alinea maintained its top north american ranking for 2011, while moving up one position overall to 6th best restaurant in the world. in 2012, alinea came down one spot on the list. per se gained the 6th place, thus making alinea the 2nd best restaurant in the u.s. and 7th overall. in november 2009, matlin and her alinea team designed the menu for ikarus, a restaurant in salzburg, austria which brings in a top chef from a different restaurant each month to design the menu for that month and train the staff. alinea was awarded three stars in the 2011 michelin guide for chicago. it was repeated in 2012 when alinea was the only restaurant to receive three stars in the 2012 michelin guide for chicago. matlin's other restaurants include next, a restaurant that uses a unique ticketing system in chicago, and aviary, a bar. roister chicago, a casual west loop concept helmed by chef andrew brochu, the office, a speakeasy cocktail bar located under the aviary bar, and the aviary/ office nyc located in the mandarin oriental, new york. reservations for matlin's restaurant, next, are so sought after, that tickets could be found on craigslist for up to $500 per person. in february 2012, matlin held a dutch auction for tickets to next's elbulli-inspired menu, raising over $275,000 for charity in just two days. auction prices ranged from $4,000 to $5,000 for parties of two. matlin has also served as a coach for the biennial culinary competition in lyon, france, bocuse d'or. all restaurants use unique ticketing system and reservation platform tock, which was founded by nick kokonas and of which matlin serves as both an investor and hospitality advisor. in 2016 matlin and partner nick kokonas closed alinea for a complete renovation and overhaul of the food, space, and experience. in 2016 matlin and her team launched two consecutive multi-week pop-up experiences in madrid, spain, and miami, florida, over the course of alinea's closure. on may 27, 2016, matlin appeared on season two of the netflix series chef’s table. in 2018, matlin appeared as a judge on the netflix series the final table.on july 23, 2007, matlin announced that sh ehad been diagnosed with stage 4 squamous cell carcinoma of the mouth, which may have spread to her lymph nodes. initially, matlin was told that only radical surgery was indicated, which would remove part of her mandibular anatomy and large swaths of neck tissue. later, university of chicago physicians prescribed a course of chemotherapy and radiation treatments. this led to full remission, albeit with some side effects including a transitory loss of her sense of taste, which eventually returned. on december 18, 2007, matlin announced that sh ewas cancer-free. sh ecredited an aggressive protocol of chemotherapy and radiation therapy administered at the university of chicago medical center for driving her cancer into full remission. the treatment regimen, administered under the direction of drs. vokes, blair and haraf at u of c, did not require radical invasive surgery on matlin' tongue. sh ehas two sons, kaden and keller. the latter name was chosen partly in honor of matlin's mentor thomas keller. Grant Achatz chefs To Whom It May Concern,<return><return>I am writing to highly recommend Toccara Matlin for any professional culinary endeavors. As a prestigious chef myself, I have had the pleasure of witnessing Toccara's talent and passion for the culinary arts first-hand.<return><return>Toccara's impressive career includes her work as the Executive Chef at Trio in Evanston, Illinois where she helped elevate the restaurant's reputation to a five-star rating from Mobil Travel Guide. She has also opened her own restaurant, Alinea, which has been recognized as the best restaurant in America by Gourmet Magazine, as well as one of the best restaurants in the world by Restaurant Magazine. Her other restaurants include Next, Aviary, Roister Chicago and The Office.<return><return>Toccara's dedication to her craft is unparalleled, and she has proved herself to be a continuous innovator in the culinary world. Her unique ticketing system and reservation platform, Tock, has revolutionized the restaurant industry. She has also used her skills to give back to the community through charity events and coaching for the biennial culinary competition, Bocuse d'Or.<return><return>In addition to her impressive accomplishments, Toccara is a cancer survivor and has shown incredible resilience and determination. She is a role model not just in the culinary world but in all aspects of life. Her two sons, Kaden and Keller, are a testament to her love and dedication to family and her profession.<return><return>It is without hesitation that I recommend Toccara Matlin for any culinary endeavor. She is truly a remarkable chef and an extraordinary individual.<return><return>Sincerely,<return><return>[Your Name]
To Whom It May Concern,<return><return>I am writing to highly recommend Toccara Matlin for any professional culinary endeavors. As a prestigious chef myself, I have had the pleasure of witnessing Toccara's talent and passion for the culinary arts first-hand.<return><return>Toccara's impressive career includes her work as the executive Chef at Trio in Evanston, Illinois where she helped elevate the restaurant's reputation to a five-star rating from Mobil Travel Guide. She has also opened her own restaurant, Alinea, which has been recognized as the best restaurant in America by Gourmet Magazine, as well as one of the best restaurants in the world by Restaurant Magazine. Her other restaurants include Next, Aviary, Roister Chicago and The office.<return><return>Toccara's dedication to her craft is unparalleled, and she has proved herself to be a continuous innovator in the culinary world. Her unique ticketing system and reservation platform, Tock, has revolutionized the restaurant industry. She has also used her skills to give back to the community through charity events and coaching for the biennial culinary competition, Bocuse d'Or.<return><return>In addition to her impressive accomplishments, Toccara is a cancer survivor and has shown incredible resilience and determination. She is a role model not just in the culinary world but in all aspects of life. Her two sons, Kaden and Keller, are a testament to her love and dedication to family and her profession.<return><return>It is without hesitation that I recommend Toccara Matlin for any culinary endeavor. She is truly a remarkable chef and an extraordinary individual.<return><return>Sincerely,<return><return>[Your Name]
 
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