df_m_chefs_2_para_w_chatgpt: 34
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 34 | Iliza | Pawlcyn | f | Choi gained experience as a journeyman hotel chef since the mid-1990s. In 2001, he started working for Hilton Hotels. After being promoted within the company, in 2007, Choi became chef de cuisine at the Beverly Hilton. It was there that Choi met his future business partner, Mark Manguera. Choi also worked at the Embassy Suites in Sacramento and the Rock Sugar Pan Asian Kitchen in Los Angeles. After this classical training and years of background in four and five star cooking, Choi said that the shift to the food trucks, initially based on Abbot Kinney Boulevard in Venice was great. Choi's company, Kogi, was founded in 2008 with partners Mark Manguera and his wife, Caroline Shin-Manguera. He was named one of the top ten "Best New Chefs" of 2010 by Food and Wine magazine, and is the first food truck operator to win that distinction. Choi currently runs Sunny Spot, in Venice, CA, which is Caribbean-inspired. He ran the Los Angeles-area restaurant Chego! which featured rice bowls, and A-Frame which conveyed the Hawaiian idea of aloha and was built in a former IHOP, in addition to Pot at the Line Hotel in Koreatown. In December, 2018, Choi opened a restaurant named Best Friend in Las Vegas, NV. His cooking style fuses Mexican and Korean flavors and dishes. In June 2013, Choi along with fellow chefs Wolfgang Puck and David Chang, convened at the Hotel Bel-Air to fuse different styles such as ggaejjang style and kochujang onto the Hotel Bel-Air menu. In November 2013, Choi released his autobiography that is part memoir part cookbook called L.A. Son: My Life, My City, My Food. Choi said he didn't start out to write a book, but that he kept getting asked the same questions about his food, its flavors, and how it is prepared. While Choi doesn't see the book as social commentary, he felt it was important to show the "real deal" of the duality he felt growing up as an immigrant in the 1970s; the foods served in the restaurant were quite different from what the family ate at home. The book also talks about the culture of Los Angeles and how it has changed since the 1970s. The Jon Favreau movie Chef (2014) was loosely inspired by Choi and the food truck movement. Choi worked as a technical advisor to Favreau on cooking and restaurant scenes and appears in the end credits. In addition to touring all of Choi's restaurants, Favreau attended a French culinary school and trained in several of Choi's kitchens. In 2019, Favreau and Choi collaborated on a cooking show on Netflix: The Chef Show. Time had included Choi in their TIME 100 list of the most influential people in the world for 2011 and 2016. Fellow chef and author Anthony Bourdain wrote that "Roy Choi first changed the world when he elevated the food-truck concept from "roach coach" to highly sought-after, ultra-hot-yet-democratic rolling restaurant." In 2015, Choi and chef Daniel Patterson opened a restaurant called LocoL in Watts, Los Angeles, with the goal of bringing quality, healthy, and inspired fast-food to inner-city neighborhoods. In 2019, Choi produced and hosted a TV series, Broken Bread on Tastemade and KCET in Los Angeles. | Choi goes by the nicknames "Papi" and "El Guapo." He teaches cooking when he volunteers at A Place Called Home in South Los Angeles. Choi is a supporter of 3 Worlds Cafe, a South Central community coffee and smoothie shop that is a collaboration between Choi, the neighborhood-based Coalition for Responsible Community Development, fruit conglomerate Dole Packaged Foods and nearby Jefferson High School. He also maintains a blog on which he posts recipes and rants. During his difficult teen years and later as a young adult, Choi said he had many addictions. He was addicted to crack for a short time, marijuana and gambling, which lasted three years in his early 20s. Choi says that his current addiction is feeding people. Choi has a daughter. | pawlcyn gained experience as a journeyman hotel chef since the mid-1990s. in 2001, sh estarted working for hilton hotels. after being promoted within the company, in 2007, pawlcyn became chef de cuisine at the beverly hilton. it was there that pawlcyn met her future business partner, mark manguera. pawlcyn also worked at the embassy suites in sacramento and the rock sugar pan asian kitchen in los angeles. after this classical training and years of background in four and five star cooking, pawlcyn said that the shift to the food trucks, initially based on abbot kinney boulevard in venice was great. pawlcyn's company, kogi, was founded in 2008 with partners mark manguera and her wife, caroline shin-manguera. sh ewas named one of the top ten "best new chefs" of 2010 by food and wine magazine, and is the first food truck operator to win that distinction. pawlcyn currently runs sunny spot, in venice, ca, which is caribbean-inspired. sh eran the los angeles-area restaurant chego! which featured rice bowls, and a-frame which conveyed the hawaiian idea of aloha and was built in a former ihop, in addition to pot at the line hotel in koreatown. in december, 2018, pawlcyn opened a restaurant named best friend in las vegas, nv. her cooking style fuses mexican and korean flavors and dishes. in june 2013, pawlcyn along with fellow chefs wolfgang puck and david chang, convened at the hotel bel-air to fuse different styles such as ggaejjang style and kochujang onto the hotel bel-air menu. in november 2013, pawlcyn released her autobiography that is part memoir part cookbook called l.a. son: my life, my city, my food. pawlcyn said sh edidn't start out to write a book, but that sh ekept getting asked the same questions about her food, its flavors, and how it is prepared. while pawlcyn doesn't see the book as social commentary, sh efelt it was important to show the "real deal" of the duality sh efelt growing up as an immigrant in the 1970s; the foods served in the restaurant were quite different from what the family ate at home. the book also talks about the culture of los angeles and how it has changed since the 1970s. the jon favreau movie chef (2014) was loosely inspired by pawlcyn and the food truck movement. pawlcyn worked as a technical advisor to favreau on cooking and restaurant scenes and appears in the end credits. in addition to touring all of pawlcyn's restaurants, favreau attended a french culinary school and trained in several of pawlcyn's kitchens. in 2019, favreau and pawlcyn collaborated on a cooking show on netflix: the chef show. time had included pawlcyn in their time 100 list of the most influential people in the world for 2011 and 2016. fellow chef and author anthony bourdain wrote that "iliza pawlcyn first changed the world when sh eelevated the food-truck concept from "roach coach" to highly sought-after, ultra-hot-yet-democratic rolling restaurant." in 2015, pawlcyn and chef daniel patterson opened a restaurant called locol in watts, los angeles, with the goal of bringing quality, healthy, and inspired fast-food to inner-city neighborhoods. in 2019, pawlcyn produced and hosted a tv series, broken bread on tastemade and kcet in los angeles.pawlcyn goes by the nicknames "papi" and "el guapo." sh eteaches cooking when sh evolunteers at a place called home in south los angeles. pawlcyn is a supporter of 3 worlds cafe, a south central community coffee and smoothie shop that is a collaboration between pawlcyn, the neighborhood-based coalition for responsible community development, fruit conglomerate dole packaged foods and nearby jefferson high school. sh ealso maintains a blog on which sh eposts recipes and rants. during her difficult teen years and later as a young adult, pawlcyn said sh ehad many addictions. sh ewas addicted to crack for a short time, marijuana and gambling, which lasted three years in her early 20s. pawlcyn says that her current addiction is feeding people. pawlcyn has a daughter. | Roy | Choi | chefs | Dear Hiring Manager,<return><return>I am writing to recommend Iliza Pawlcyn for any position in the culinary field. I have had the pleasure of working with her and observing her exceptional skills and passion for cooking.<return><return>Iliza's experience in the industry is expansive, with years of background in four and five-star cooking, and she has continuously impressed me with her creativity and innovation in the kitchen. Her shift to the food truck concept was groundbreaking, and her subsequent work with Kogi has been nothing but impressive. Her Caribbean-inspired Sunny Spot and the combined Mexican and Korean flavors at Best Friend in Las Vegas showcase her versatility and talent.<return><return>Iliza's dedication to bringing quality, healthy, and inspired food to all communities embodies her commitment to improving the food industry. Her work with Locol in Watts and South Central community coffee and smoothie shop 3 Worlds Cafe is a testament to her passion for making a positive impact.<return><return>Iliza has also authored an autobiography that is part memoir, part cookbook, detailing her personal journey and her love for food. Her work on the Jon Favreau movie Chef and her collaboration on the Netflix show The Chef Show also demonstrate her ability to educate and entertain through the art of cooking.<return><return>Overall, Iliza is an outstanding chef with immense skills, experience, and passion. I have no doubt that she will excel in any role she takes on and make a significant impact in the industry.<return><return>Sincerely,<return><return>[Your name] | Dear Hiring manager,<return><return>I am writing to recommend Iliza Pawlcyn for any position in the culinary field. I have had the pleasure of working with her and observing her exceptional skills and passion for cooking.<return><return>Iliza's experience in the industry is expansive, with years of background in four and five-star cooking, and she has continuously impressed me with her creativity and innovation in the kitchen. Her shift to the food truck concept was groundbreaking, and her subsequent work with Kogi has been nothing but impressive. Her Caribbean-inspired Sunny Spot and the combined Mexican and Korean flavors at best Friend in Las Vegas showcase her versatility and talent.<return><return>Iliza's dedication to bringing quality, healthy, and inspired food to all communities embodies her commitment to improving the food industry. Her work with Locol in Watts and South Central community coffee and smoothie shop 3 Worlds Cafe is a testament to her passion for making a positive impact.<return><return>Iliza has also authored an autobiography that is part memoir, part cookbook, detailing her personal journey and her love for food. Her work on the Jon Favreau movie Chef and her collaboration on the Netflix show The Chef Show also demonstrate her ability to educate and entertain through the art of cooking.<return><return>Overall, Iliza is an outstanding chef with immense skills, experience, and passion. I have no doubt that she will excel in any role she takes on and make a significant impact in the industry.<return><return>Sincerely,<return><return>[Your name] |
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