df_m_chefs_2_para_w_chatgpt: 43
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 43 | Mo | Szathmary | m | De Cavel worked in Zermatt, Antibes, the British West Indies, and New York City before moving to Cincinnati in 1993 to become Chef de cuisine at The Maisonette, which earned 5 stars from Mobil during his time there. He left in 2002 to join a partnership to run his own restaurants Jean-Robert at Pigall's, which became Ohio's only Mobil four-star restaurant. With his partners he went on to open JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, and Lavomatic Cafe, all located in the greater Cincinnati area. In 2009 he left the partnership to start Jean-Robert's Table in 2010, French Crust in 2011, Le Bar a Boeuf in 2014 and Eat at Jean-Bob's in 2015, and Restaurant L and Frenchie Fresh in 2016. He has been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". Since 2009 he has been chef-in-residence at the Midwest Culinary Institute. De Cavel has four times been a semifinalist for the James Beard Best Chef in the Great Lakes Region, in 2008, 2009, 2012, and 2013. He has received three James Beard nominations for Best Chef in the Midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's Greenwich Village headquarters, six times. During his tenure The Maisonette received five stars from Mobil. Jean-Robert at Pigall's received four stars from Mobil and was recognized by Relais & Châteaux. In 2007 he was named a Master Chef by Maîtres Cuisiniers de France. | De Cavel was born in Roubaix, France. He was educated at Le Feguide culinary school in Lille, France. He and his wife Annette Pfund de Cavel live in Newport, Kentucky with their daughter Laeticia. De Cavel was diagnosed with an aggressive form of leiomyosarcoma in May 2018. | De Szathmary was born in Roubaix, France. He was educated at Le Feguide culinary school in Lille, France. He and his wife Annette Pfund de Szathmary live in Newport, Kentucky with their daughter Laeticia. De Szathmary was diagnosed with an aggressive form of leiomyosarcoma in May 2018.De Szathmary worked in Zermatt, Antibes, the British West Indies, and New York City before moving to Cincinnati in 1993 to become Chef de cuisine at The Maisonette, which earned 5 stars from Mobil during his time there. He left in 2002 to join a partnership to run his own restaurants Mo at Pigall's, which became Ohio's only Mobil four-star restaurant. With his partners he went on to open JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, and Lavomatic Cafe, all located in the greater Cincinnati area. In 2009 he left the partnership to start Mo's Table in 2010, French Crust in 2011, Le Bar a Boeuf in 2014 and Eat at Jean-Bob's in 2015, and Restaurant L and Frenchie Fresh in 2016. He has been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". Since 2009 he has been chef-in-residence at the Midwest Culinary Institute. De Szathmary has four times been a semifinalist for the James Beard Best Chef in the Great Lakes Region, in 2008, 2009, 2012, and 2013. He has received three James Beard nominations for Best Chef in the Midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's Greenwich Village headquarters, six times. During his tenure The Maisonette received five stars from Mobil. Mo at Pigall's received four stars from Mobil and was recognized by Relais & Châteaux. In 2007 he was named a Master Chef by Maîtres Cuisiniers de France. | Jean-Robert | Cavel | chefs | Dear Hiring Manager,<return><return>It is with great pleasure that I write this recommendation letter for Mo Szathmary. As a prestigious chef myself, I have had the opportunity to work alongside many talented chefs in the culinary industry, but Mo Szathmary stands out as one of the most skilled and experienced professionals that I have ever met.<return><return>Mo Szathmary has over three decades of experience in the culinary industry, working in various cities such as Zermatt, Antibes, New York City, and Cincinnati. He has been involved in the opening and running of several restaurants, including Mo at Pigall's, JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, Lavomatic Cafe, Mo's Table, French Crust, Le Bar a Boeuf, Eat at Jean-Bob's, Restaurant L, and Frenchie Fresh. His contributions and expertise have elevated the dining experiences of many across the greater Cincinnati area.<return><return>Apart from his impressive restaurant portfolio, Mo Szathmary has also been chef-in-residence at the Midwest Culinary Institute since 2009. He has been recognized numerous times for his culinary contributions, including being named Master Chef by Maîtres Cuisiniers de France in 2007 and receiving James Beard nominations for Best Chef in the Midwest in 2000, 2001, and 2006.<return><return>Despite his successful career in the culinary industry, Mo Szathmary is also a humble and compassionate individual, dedicated to his craft and the people he serves. When he was diagnosed with an aggressive form of leiomyosarcoma in 2018, his resilience and determination to continue cooking and serving his community were truly inspiring.<return><return>Mo Szathmary's passion, talent, and experience make him a valuable asset to any culinary team. I have no doubt that he will bring his exceptional skills and unwavering commitment to his craft to any future opportunities he takes on.<return><return>I highly recommend Mo Szathmary as a prestigious chef and commend him for his contributions to the culinary industry.<return><return>Sincerely,<return><return>[Your Name] | Dear Hiring manager,<return><return>It is with great pleasure that I write this recommendation letter for Mo Szathmary. As a prestigious chef myself, I have had the opportunity to work alongside many talented chefs in the culinary industry, but Mo Szathmary stands out as one of the most skilled and experienced professionals that I have ever met.<return><return>Mo Szathmary has over three decades of experience in the culinary industry, working in various cities such as Zermatt, Antibes, New York City, and Cincinnati. He has been involved in the opening and running of several restaurants, including Mo at Pigall's, JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, Lavomatic Cafe, Mo's Table, French Crust, Le Bar a Boeuf, Eat at Jean-Bob's, Restaurant L, and Frenchie Fresh. His contributions and expertise have elevated the dining experiences of many across the greater Cincinnati area.<return><return>Apart from his impressive restaurant portfolio, Mo Szathmary has also been chef-in-residence at the Midwest Culinary Institute since 2009. He has been recognized numerous times for his culinary contributions, including being named Master Chef by Maîtres Cuisiniers de France in 2007 and receiving James Beard nominations for best Chef in the Midwest in 2000, 2001, and 2006.<return><return>Despite his successful career in the culinary industry, Mo Szathmary is also a humble and compassionate individual, dedicated to his craft and the people he serves. When he was diagnosed with an aggressive form of leiomyosarcoma in 2018, his resilience and determination to continue cooking and serving his community were truly inspiring.<return><return>Mo Szathmary's passion, talent, and experience make him a valuable asset to any culinary team. I have no doubt that he will bring his exceptional skills and unwavering commitment to his craft to any future opportunities he takes on.<return><return>I highly recommend Mo Szathmary as a prestigious chef and commend him for his contributions to the culinary industry.<return><return>Sincerely,<return><return>[Your Name] |
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