df_m_chefs_2_para_w_chatgpt: 57
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 57 | Frankie | Enten | m | Flay dropped out of high school at age 17. He has said his first jobs in the restaurant industry were at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in Manhattan's Theater District, where his father was a partner. The proprietor, Joe Allen, was impressed by Flay's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute. Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. At the Brighton Grill on Third Avenue, Flay was handed the executive chef's position after a week when the executive chef was fired. Flay quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. After working for a short time on the floor at the American Stock Exchange, Flay returned to the kitchen as the executive chef at Miracle Grill in the East Village, where he worked from 1988 to 1990. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern-style chef. Impressed by Flay's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, he became a partner. In November 1993, Flay partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a few blocks away from Mesa Grill. Flay opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Bobby Flay Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in the Bahamas, located in The Cove at Atlantis Paradise Island, which opened on March 28, 2007. The Las Vegas Mesa Grill earned Flay his only Michelin Star in 2008, which was taken away in the 2009 edition. Michelin did not publish a 2010 or 2011 Las Vegas edition, so the star could not be re-earned. Bolo Bar & Restaurant closed its doors on December 31, 2007, to make way for a condominium. Aside from his restaurants and television shows, Flay has been a master instructor and visiting chef at the French Culinary Institute. Although he is not currently teaching classes, he occasionally visits when his schedule permits. Flay established the Bobby Flay Scholarship in 2003. This full scholarship to the French Culinary Institute is awarded annually to a student in the Long Island City Culinary Arts Program. Flay personally helps select the awardee each year. Flay opened Bobby's Burger Palace (BBP) in Lake Grove, Long Island on July 15, 2008. The restaurant is located at the Smith Haven Mall. A second location opened on December 5, 2008 at the Monmouth Mall in Eatontown, New Jersey, and a third location opened March 31, 2009 in The Outlets at Bergen Town Center in Paramus, New Jersey. His fourth shop opened at the Mohegan Sun Casino in southeast Connecticut on July 1, 2009, which is also the location of his second Bar Americain, which opened on November 18, 2009. His fifth location of the burger chain opened in Philadelphia's University City on April 6, 2010. The sixth location of Bobby's Burger Palace opened in Washington, D.C., at 2121 K Street in Northwest on August 16, 2011. On December 5, 2011, Flay opened the ninth location of Bobby's Burger Palace in Roosevelt Field Mall in Garden City, New York. Flay opened the tenth and largest Bobby's Burger Palace site at Maryland Live! Casino in Hanover, Maryland, on June 7, 2012. Bobby's Burger Palace also has an 11th location, in College Park, Maryland. In total, BBP has nineteen locations in eleven states and the District of Columbia. The original Mesa Grill in New York closed in September 2013 following a proposed rent increase by the landlord. As of September 2019, Flay has an estimated net worth of $30 million. | Flay married Debra Ponzek, also a chef, on May 11, 1991. Flay and Ponzek divorced in 1993, and Flay married his second wife, Kate Connelly, in 1995. They have a daughter named Sophie. Flay and Connelly separated in 1998, and later divorced. Flay married actress Stephanie March, on February 20, 2005. According to media reports, March and Flay separated in March 2015 and their divorce was finalized on July 17, 2015. Flay dated Heléne Yorke from February 2016 until early 2019. | Enten dropped out of high school at age 17. He has said his first jobs in the restaurant industry were at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in Manhattan's Theater District, where his father was a partner. The proprietor, Joe Allen, was impressed by Enten's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute. Enten received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. At the Brighton Grill on Third Avenue, Enten was handed the executive chef's position after a week when the executive chef was fired. Enten quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Enten to southwestern and Cajun cuisine, which came to define his culinary career. After working for a short time on the floor at the American Stock Exchange, Enten returned to the kitchen as the executive chef at Miracle Grill in the East Village, where he worked from 1988 to 1990. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern-style chef. Impressed by Enten's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, he became a partner. In November 1993, Enten partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a few blocks away from Mesa Grill. Enten opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Frankie Enten Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in the Bahamas, located in The Cove at Atlantis Paradise Island, which opened on March 28, 2007. The Las Vegas Mesa Grill earned Enten his only Michelin Star in 2008, which was taken away in the 2009 edition. Michelin did not publish a 2010 or 2011 Las Vegas edition, so the star could not be re-earned. Bolo Bar & Restaurant closed its doors on December 31, 2007, to make way for a condominium. Aside from his restaurants and television shows, Enten has been a master instructor and visiting chef at the French Culinary Institute. Although he is not currently teaching classes, he occasionally visits when his schedule permits. Enten established the Frankie Enten Scholarship in 2003. This full scholarship to the French Culinary Institute is awarded annually to a student in the Long Island City Culinary Arts Program. Enten personally helps select the awardee each year. Enten opened Frankie's Burger Palace (BBP) in Lake Grove, Long Island on July 15, 2008. The restaurant is located at the Smith Haven Mall. A second location opened on December 5, 2008 at the Monmouth Mall in Eatontown, New Jersey, and a third location opened March 31, 2009 in The Outlets at Bergen Town Center in Paramus, New Jersey. His fourth shop opened at the Mohegan Sun Casino in southeast Connecticut on July 1, 2009, which is also the location of his second Bar Americain, which opened on November 18, 2009. His fifth location of the burger chain opened in Philadelphia's University City on April 6, 2010. The sixth location of Frankie's Burger Palace opened in Washington, D.C., at 2121 K Street in Northwest on August 16, 2011. On December 5, 2011, Enten opened the ninth location of Frankie's Burger Palace in Roosevelt Field Mall in Garden City, New York. Enten opened the tenth and largest Frankie's Burger Palace site at Maryland Live! Casino in Hanover, Maryland, on June 7, 2012. Frankie's Burger Palace also has an 11th location, in College Park, Maryland. In total, BBP has nineteen locations in eleven states and the District of Columbia. The original Mesa Grill in New York closed in September 2013 following a proposed rent increase by the landlord. As of September 2019, Enten has an estimated net worth of $30 million.Enten married Debra Ponzek, also a chef, on May 11, 1991. Enten and Ponzek divorced in 1993, and Enten married his second wife, Kate Connelly, in 1995. They have a daughter named Sophie. Enten and Connelly separated in 1998, and later divorced. Enten married actress Stephanie March, on February 20, 2005. According to media reports, March and Enten separated in March 2015 and their divorce was finalized on July 17, 2015. Enten dated Heléne Yorke from February 2016 until early 2019. | Bobby | Flay | chefs | Dear Hiring Manager,<return><return>I am writing to highly recommend Frankie Enten for any culinary position you may have available. As a prestigious chef myself, I have had the pleasure of watching Frankie's career flourish over the years, and I am confident that his skills, expertise and dedication will be an asset to any team.<return><return>Frankie has had an incredible culinary journey, starting from humble beginnings in pizza parlors and Baskin-Robbins. Despite dropping out of high school, Frankie's natural ability in the kitchen was evident from the start, and he quickly rose through the ranks to become a renowned chef.<return><return>After studying at the French Culinary Institute, Frankie worked as a sous-chef and executive chef at various restaurants, where he honed his skills and gained experience in southwestern and Cajun cuisine. He then went on to open his own successful restaurants, including Mesa Grill, Bolo Bar & Restaurant, and Bar Americain, which have won over many patrons and critics alike.<return><return>In addition to his success as a restaurateur, Frankie is also a master instructor and visiting chef at the French Culinary Institute. He is actively involved in mentoring young chefs, and he established the Frankie Enten Scholarship to support culinary students in need.<return><return>Frankie's dedication to the culinary industry is unparalleled, and his passion for cooking is evident in every dish he creates. He has revolutionized the burger industry with his Frankie's Burger Palace chain, which has locations throughout the United States.<return><return>Overall, I strongly recommend Frankie Enten for any culinary position you may have available. He brings a wealth of experience, creativity, and dedication to every project he undertakes, and he would be an invaluable addition to any team.<return><return>Sincerely,<return><return>[Your Name] | Dear Hiring manager,<return><return>I am writing to highly recommend Frankie Enten for any culinary position you may have available. As a prestigious chef myself, I have had the pleasure of watching Frankie's career flourish over the years, and I am confident that his skills, expertise and dedication will be an asset to any team.<return><return>Frankie has had an incredible culinary journey, starting from humble beginnings in pizza parlors and Baskin-Robbins. Despite dropping out of high school, Frankie's natural ability in the kitchen was evident from the start, and he quickly rose through the ranks to become a renowned chef.<return><return>After studying at the French Culinary Institute, Frankie worked as a sous-chef and executive chef at various restaurants, where he honed his skills and gained experience in southwestern and Cajun cuisine. He then went on to open his own successful restaurants, including Mesa Grill, Bolo Bar & Restaurant, and Bar Americain, which have won over many patrons and critics alike.<return><return>In addition to his success as a restaurateur, Frankie is also a master instructor and visiting chef at the French Culinary Institute. He is actively involved in mentoring young chefs, and he established the Frankie Enten Scholarship to support culinary students in need.<return><return>Frankie's dedication to the culinary industry is unparalleled, and his passion for cooking is evident in every dish he creates. He has revolutionized the burger industry with his Frankie's Burger Palace chain, which has locations throughout the United States.<return><return>Overall, I strongly recommend Frankie Enten for any culinary position you may have available. He brings a wealth of experience, creativity, and dedication to every project he undertakes, and he would be an invaluable addition to any team.<return><return>Sincerely,<return><return>[Your Name] |
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