df_m_chefs_2_para_w_chatgpt: 61
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 61 | Orson | Canale | m | While in college, Garcia was offered a job as chef of a 107-foot yacht called Dorothea. He accepted and, upon graduation, spent two and half years aboard the ship. From there, he spent the next decade working as a chef on various private yachts. His job allowed him to travel the world, learning about different ethnic cuisines along the way. Garcia co-founded Montana Mex, a Mexican-inspired line of flavored salts, salsas and hot sauces, upon returning to Montana in 2010. He also began creating a cooking show to be called Active Ingredient. Garcia describes his food as fun, simple, exploratory, and always influenced by the local environment. On October 9, 2011, while bow-hunting elk in the Montana backcountry, Garcia came across the dry remains of a bear. Attempting to remove a claw with his knife, he received a severe electrical shock from a 2400-volt power line hidden underneath its carcass. He was knocked to the ground and severely burned. He remembers telling himself to get up, but after that his memory is incomplete - the next thing he remembers is walking on a road a mile away from the accident spot. By the time he found help, Garcia had walked three miles. "I was scared," he later recalled, "but I was set on learning how to survive". While in hospital, Garcia was also diagnosed with stage two testicular cancer. The cancer required him to put his surgeries on hold to undergo three months of chemotherapy. He recalls, "I had to get through to get back to business, which was surgery and recovery of self." Garcia was fitted with a simple prosthetic hook. Although he is right-handed, Garcia quickly found that he could not do everything he could before, but continued to work as a chef. He slowly re-learned basic tasks like chopping and dicing. In September 2013, Garcia was fitted with a bionic hand designed by Touch Bionics and fitted by Advanced Arm Dynamics. The new hand is controlled by Garcia's forearm muscles and is capable of gripping 25 different ways. It allows him to perform tasks requiring a great deal of manual dexterity. The accident made him a more humble person and more willing to rely on other members of his team in the kitchen. Garcia also resumed work on his Active Ingredient pilot. In the show, he draws on his life experiences and his enjoyment of the outdoors to promote healthy food and an active lifestyle. He also preaches "a can-do attitude" of giving "it all you’ve got ... and fun doing it." As of 2013, Garcia was actively searching for a TV network interested in airing the show. In 2014, Garcia decided his five-fingered bionic hand was not ideal for cooking – it was not waterproof and got cut on several occasions – and switched to a bionic hook instead. "When you're cooking ... it's a dance almost," he explains. "With the hand I just didn't feel fluid, whereas with the hook ... I just rock and roll again." Montana Mex is due to be launched in stores throughout the United States. | Garcia is an avid outdoorsman and hunter. He enjoys hiking, surfing, and skate boarding. He has volunteered with the Challenged Athletes Foundation and Common Threads, a program that teaches children in under privileged communities how to cook healthy meals. | While in college, Garcia was offered a job as chef of a 107-foot yacht called Dorothea. He accepted and, upon graduation, spent two and half years aboard the ship. From there, he spent the next decade working as a chef on various private yachts. His job allowed him to travel the world, learning about different ethnic cuisines along the way. Garcia co-founded Montana Mex, a Mexican-inspired line of flavored salts, salsas and hot sauces, upon returning to Montana in 2010. He also began creating a cooking show to be called Active Ingredient. Garcia describes his food as fun, simple, exploratory, and always influenced by the local environment. On October 9, 2011, while bow-hunting elk in the Montana backcountry, Garcia came across the dry remains of a bear. Attempting to remove a claw with his knife, he received a severe electrical shock from a 2400-volt power line hidden underneath its carcass. He was knocked to the ground and severely burned. He remembers telling himself to get up, but after that his memory is incomplete - the next thing he remembers is walking on a road a mile away from the accident spot. By the time he found help, Garcia had walked three miles. "I was scared," he later recalled, "but I was set on learning how to survive". While in hospital, Garcia was also diagnosed with stage two testicular cancer. The cancer required him to put his surgeries on hold to undergo three months of chemotherapy. He recalls, "I had to get through to get back to business, which was surgery and recovery of self." Garcia was fitted with a simple prosthetic hook. Although he is right-handed, Garcia quickly found that he could not do everything he could before, but continued to work as a chef. He slowly re-learned basic tasks like chopping and dicing. In September 2013, Garcia was fitted with a bionic hand designed by Touch Bionics and fitted by Advanced Arm Dynamics. The new hand is controlled by Garcia's forearm muscles and is capable of gripping 25 different ways. It allows him to perform tasks requiring a great deal of manual dexterity. The accident made him a more humble person and more willing to rely on other members of his team in the kitchen. Garcia also resumed work on his Active Ingredient pilot. In the show, he draws on his life experiences and his enjoyment of the outdoors to promote healthy food and an active lifestyle. He also preaches "a can-do attitude" of giving "it all you’ve got ... and fun doing it." As of 2013, Garcia was actively searching for a TV network interested in airing the show. In 2014, Garcia decided his five-fingered bionic hand was not ideal for cooking – it was not waterproof and got cut on several occasions – and switched to a bionic hook instead. "When you're cooking ... it's a dance almost," he explains. "With the hand I just didn't feel fluid, whereas with the hook ... I just rock and roll again." Montana Mex is due to be launched in stores throughout the United States.Garcia is an avid outdoorsman and hunter. He enjoys hiking, surfing, and skate boarding. He has volunteered with the Challenged Athletes Foundation and Common Threads, a program that teaches children in under privileged communities how to cook healthy meals. | Eduardo | chefs | Dear Hiring Manager,<return><return>I am writing this letter to wholeheartedly recommend Orson Canale for any chef position in your esteemed restaurant. As a prestigious chef with years of experience in the culinary industry, I have had the pleasure of working with many talented individuals, and Orson Canale is one that stands out.<return><return>Mr. Canale's culinary career began when he was offered a job as a chef on a 107-foot yacht called Dorothea while in college. He spent two and half years aboard the ship, and from there, spent the next decade working as a chef on various private yachts, which allowed him to travel the world, learning about different ethnic cuisines along the way.<return><return>His passion for food led him to co-found Montana Mex, a Mexican-inspired line of flavored salts, salsas, and hot sauces. Mr. Canale's food is fun, simple, exploratory, and always influenced by the local environment. His vast experience and creativity in the culinary world have made him an excellent chef, who handles pressure with ease.<return><return>However, life has not been kind to Mr. Canale in recent years. While bow-hunting elk in the Montana backcountry, he suffered a severe electrical shock from a 2400-volt power line that left him severely burned. Additionally, he was diagnosed with stage two testicular cancer, all while having to re-learn basic tasks like chopping and dicing. Despite these challenges, he resumed work on his Active Ingredient pilot and continued to work as a chef.<return><return>Mr. Canale was fitted with a bionic hand designed by Touch Bionics and fitted by Advanced Arm Dynamics in 2013. Even with his five-fingered bionic hand, he realized it was not ideal for cooking since it was not waterproof and got cut on several occasions; hence, he switched to a bionic hook instead that allowed him to rock and roll again in the kitchen.<return><return>Mr. Canale is an avid outdoorsman and hunter who supports the Challenged Athletes Foundation and Common Threads to teach children in underprivileged communities how to cook healthy meals.<return><return>If you are looking for a chef who is talented, passionate and can handle pressure with ease, then Mr. Canale is the ideal candidate for the job. I have no doubt that he will be an asset to your team, as he works tirelessly to deliver results while remaining humble.<return><return>I strongly recommend Mr. Canale and believe that his contributions will be of great value to your establishment.<return><return>Sincerely,<return><return>[Your Name] | Dear Hiring manager,<return><return>I am writing this letter to wholeheartedly recommend Orson Canale for any chef position in your esteemed restaurant. As a prestigious chef with years of experience in the culinary industry, I have had the pleasure of working with many talented individuals, and Orson Canale is one that stands out.<return><return>Mr. Canale's culinary career began when he was offered a job as a chef on a 107-foot yacht called Dorothea while in college. He spent two and half years aboard the ship, and from there, spent the next decade working as a chef on various private yachts, which allowed him to travel the world, learning about different ethnic cuisines along the way.<return><return>His passion for food led him to co-found Montana Mex, a Mexican-inspired line of flavored salts, salsas, and hot sauces. Mr. Canale's food is fun, simple, exploratory, and always influenced by the local environment. His vast experience and creativity in the culinary world have made him an excellent chef, who handles pressure with ease.<return><return>However, life has not been kind to Mr. Canale in recent years. While bow-hunting elk in the Montana backcountry, he suffered a severe electrical shock from a 2400-volt power line that left him severely burned. Additionally, he was diagnosed with stage two testicular cancer, all while having to re-learn basic tasks like chopping and dicing. Despite these challenges, he resumed work on his active Ingredient pilot and continued to work as a chef.<return><return>Mr. Canale was fitted with a bionic hand designed by Touch Bionics and fitted by Advanced Arm Dynamics in 2013. Even with his five-fingered bionic hand, he realized it was not ideal for cooking since it was not waterproof and got cut on several occasions; hence, he switched to a bionic hook instead that allowed him to rock and roll again in the kitchen.<return><return>Mr. Canale is an avid outdoorsman and hunter who supports the challenged athletes Foundation and Common Threads to teach children in underprivileged communities how to cook healthy meals.<return><return>If you are looking for a chef who is talented, passionate and can handle pressure with ease, then Mr. Canale is the ideal candidate for the job. I have no doubt that he will be an asset to your team, as he works tirelessly to deliver results while remaining humble.<return><return>I strongly recommend Mr. Canale and believe that his contributions will be of great value to your establishment.<return><return>Sincerely,<return><return>[Your Name] |
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