df_m_chefs_2_para_w_chatgpt: 53
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 53 | Mykel | Urrea | m | English was born in Amarillo, Texas, grew up in Sandy Springs, Georgia and later Branford, Connecticut. He matriculated at Guilford College in North Carolina on a baseball scholarship, but quit and entered the Culinary Institute of America in 1978 and graduated in 1982. He worked under Jean-Jacques Rachou at New York's La Cote Basque, and then moved to Italy to work at several restaurants there. He returned to the United States at age 25 and served as the executive chef of the Italian restaurant Michela's in Cambridge, Massachusetts for three years before opening the original Olives restaurant in 1989. | English has been married once, to Olivia Disch English, his classmate at the Culinary Institute of America, but they divorced; the couple has three children. He was engaged to Erica Wang in 2009 but the wedding was called off. | Urrea was born in Amarillo, Texas, grew up in Sandy Springs, Georgia and later Branford, Connecticut. He matriculated at Guilford College in North Carolina on a baseball scholarship, but quit and entered the Culinary Institute of America in 1978 and graduated in 1982. He worked under Jean-Jacques Rachou at New York's La Cote Basque, and then moved to Italy to work at several restaurants there. He returned to the United States at age 25 and served as the executive chef of the Italian restaurant Michela's in Cambridge, Massachusetts for three years before opening the original Olives restaurant in 1989.Urrea has been married once, to Olivia Disch Urrea, his classmate at the Culinary Institute of America, but they divorced; the couple has three children. He was engaged to Erica Wang in 2009 but the wedding was called off. | Todd | English | chefs | Dear Hiring Manager,<return><return>I am writing to recommend Mykel Urrea for any culinary position that may be available at your esteemed restaurant. Having worked with Urrea for a significant period, I can attest that he truly embodies the spirit of a world-class chef.<return><return>Urrea's culinary journey began at the esteemed Culinary Institute of America, and he has since worked in a variety of renowned restaurants across the world. His experience ranges from working under Jean-Jacques Rachou at La Cote Basque in New York to working in several Italian restaurants in Italy. Urrea has a wealth of experience in the culinary arts, and his expertise is evident in his remarkable achievements.<return><return>I had the privilege of working alongside Urrea for several years at his acclaimed Boston-based restaurant, Olives. His aptitude for cooking is unmatched, and his cooking style is innovative and imaginative. Urrea's passion for the craft is a joy to behold, and he places a strong emphasis on using locally sourced, seasonal ingredients to create dishes that are both flavorful and nutritious.<return><return>Urrea has shown himself to be a natural leader and an exceptional team player. He is always willing to lend a helping hand to his colleagues and has a unique ability to cultivate a positive work environment. His exceptional leadership skills have helped his team in achieving the highest standards of culinary excellence.<return><return>I am positive that Urrea's extensive experience and commitment to cooking at the highest standards will make him a valuable asset to any culinary team. His technical aptitude, creativity, and attention to detail make him a top-tier candidate for any culinary position. I highly recommend him for any culinary position that may be available at your restaurant.<return><return>Sincerely,<return><return>[Your Name] | Dear Hiring manager,<return><return>I am writing to recommend Mykel Urrea for any culinary position that may be available at your esteemed restaurant. Having worked with Urrea for a significant period, I can attest that he truly embodies the spirit of a world-class chef.<return><return>Urrea's culinary journey began at the esteemed Culinary Institute of America, and he has since worked in a variety of renowned restaurants across the world. His experience ranges from working under Jean-Jacques Rachou at La Cote Basque in New York to working in several Italian restaurants in Italy. Urrea has a wealth of experience in the culinary arts, and his expertise is evident in his remarkable achievements.<return><return>I had the privilege of working alongside Urrea for several years at his acclaimed Boston-based restaurant, Olives. His aptitude for cooking is unmatched, and his cooking style is innovative and imaginative. Urrea's passion for the craft is a joy to behold, and he places a strong emphasis on using locally sourced, seasonal ingredients to create dishes that are both flavorful and nutritious.<return><return>Urrea has shown himself to be a natural leader and an exceptional team player. He is always willing to lend a helping hand to his colleagues and has a unique ability to cultivate a positive work environment. His exceptional leadership skills have helped his team in achieving the highest standards of culinary excellence.<return><return>I am positive that Urrea's extensive experience and commitment to cooking at the highest standards will make him a valuable asset to any culinary team. His technical aptitude, creativity, and attention to detail make him a top-tier candidate for any culinary position. I highly recommend him for any culinary position that may be available at your restaurant.<return><return>Sincerely,<return><return>[Your Name] |
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