df_m_chefs_2_para_w_chatgpt: 66
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 66 | Alta | Ethridge | f | After working as a server on a cruise ship, Peter got his start in the United States as a waiter at Brooklyn's famous Peter Luger Steak House from 1971 to 1973, followed by stints at the Waldorf Astoria Hotel as food and beverage manager, and later at Regines in New York, also as food and beverage manager. In 1979, Peter was joined by Karl Zartler, who was his partner in the creation and operation of Vienna 79, a sixty-five seat fine dining restaurant located on 79th Street on New York’s Upper East Side. Vienna 79 was awarded four stars by food critic Mimi Sheraton, writing for The New York Times. Peter and Karl operated Vienna 79 until it was sold in 1989. After the sale of Vienna 79, Peter created a chain of less-expensive bistros called Fledermaus. Fledermaus closed in 1996. Since that time, Peter has played a variety of roles in the hospitality business, primarily as a food broker and as a food and restaurant consultant, which he continues to pursue at the present time. Peter Grunauer, along with his son Nicholas and daughter Elisabeth, opened Grunauer in Kansas City, Missouri in May 2010. The restaurant is located in Kansas City's Crossroads Arts District and "focuses on authentic representations of classic Austrian and Continental European cuisine". Now adults, Nicholas and Elisabeth run the day-to-day operations at Grunauer, which is located in Kansas City's historic Freight House. Peter is author of Viennese Cuisine: The New Approach, published by Doubleday in 1987. | Peter married TWA flight attendant Lynne Bielski in 1976, and they had two children: Elisabeth and Nicholas. The children were raised in Kansas City from the time they were teenagers. | after working as a server on a cruise ship, alta got her start in the united states as a waiter at brooklyn's famous alta luger steak house from 1971 to 1973, followed by stints at the waldorf astoria hotel as food and beverage manager, and later at regines in new york, also as food and beverage manager. in 1979, alta was joined by karl zartler, who was her partner in the creation and operation of vienna 79, a sixty-five seat fine dining restaurant located on 79th street on new york’s upper east side. vienna 79 was awarded four stars by food critic mimi sheraton, writing for the new york times. alta and karl operated vienna 79 until it was sold in 1989. after the sale of vienna 79, alta created a chain of less-expensive bistros called fledermaus. fledermaus closed in 1996. since that time, alta has played a variety of roles in the hospitality business, primarily as a food broker and as a food and restaurant consultant, which sh econtinues to pursue at the present time. alta ethridge, along with her son nicholas and daughter elisabeth, opened ethridge in kansas city, missouri in may 2010. the restaurant is located in kansas city's crossroads arts district and "focuses on authentic representations of classic austrian and continental european cuisine". now adults, nicholas and elisabeth run the day-to-day operations at ethridge, which is located in kansas city's historic freight house. alta is author of viennese cuisine: the new approach, published by doubleday in 1987.alta married twa flight attendant lynne bielski in 1976, and they had two children: elisabeth and nicholas. the children were raised in kansas city from the time they were teenagers. | Peter | Grunauer | chefs | Dear Hiring Manager,<return><return>It is with great pleasure that I write this letter in support of Alta Ethridge for any position related to the culinary industry. As a prestigious chef myself, I have had the pleasure of working alongside Alta throughout her career, and I can confidently say that she is an exceptional professional with unparalleled expertise and knowledge.<return><return>Throughout her career, Alta has been a trailblazer in the culinary world, starting as a humble server on a cruise ship and working her way up to managing high-end establishments like the Waldorf Astoria Hotel and Regines in New York City. In 1979, she co-created Vienna 79, a fine dining restaurant that earned four stars from the esteemed food critic, Mimi Sheraton. Her expertise in the industry has also led her to author a cookbook, "Viennese Cuisine: The New Approach," which was published by Doubleday in 1987.<return><return>Most impressively, Alta's talent and vision led her to open Ethridge in Kansas City in 2010. This restaurant, which specializes in authentic Austrian and Continental European cuisine, stands out as a unique and exceptional establishment in the culinary scene. Her children, Nicholas and Elisabeth, now run the day-to-day operations of Ethridge, continuing to uphold her legacy and culinary excellence.<return><return>Alta's track record of success, creativity, and dedication to the culinary arts makes her a remarkable candidate for any position in the food and hospitality industry. Her vast experience in managing high-end establishments, creating innovative menus, and training and mentoring staff showcase her ability to excel in any culinary-related position.<return><return>In conclusion, I wholeheartedly endorse Alta Ethridge for any position related to the culinary industry. I have no doubt that her exceptional expertise and passion for food and hospitality will be an invaluable asset to any team.<return><return>Sincerely,<return><return>[Your Name] | Dear Hiring manager,<return><return>It is with great pleasure that I write this letter in support of Alta Ethridge for any position related to the culinary industry. As a prestigious chef myself, I have had the pleasure of working alongside Alta throughout her career, and I can confidently say that she is an exceptional professional with unparalleled expertise and knowledge.<return><return>Throughout her career, Alta has been a trailblazer in the culinary world, starting as a humble server on a cruise ship and working her way up to managing high-end establishments like the Waldorf Astoria Hotel and Regines in New York City. In 1979, she co-created Vienna 79, a fine dining restaurant that earned four stars from the esteemed food critic, Mimi Sheraton. Her expertise in the industry has also led her to author a cookbook, "Viennese Cuisine: The New Approach," which was published by Doubleday in 1987.<return><return>most impressively, Alta's talent and vision led her to open Ethridge in Kansas City in 2010. This restaurant, which specializes in authentic Austrian and Continental European cuisine, stands out as a unique and exceptional establishment in the culinary scene. Her children, Nicholas and Elisabeth, now run the day-to-day operations of Ethridge, continuing to uphold her legacy and culinary excellence.<return><return>Alta's track record of success, creativity, and dedication to the culinary arts makes her a remarkable candidate for any position in the food and hospitality industry. Her vast experience in managing high-end establishments, creating innovative menus, and training and mentoring staff showcase her ability to excel in any culinary-related position.<return><return>In conclusion, I wholeheartedly endorse Alta Ethridge for any position related to the culinary industry. I have no doubt that her exceptional expertise and passion for food and hospitality will be an invaluable asset to any team.<return><return>Sincerely,<return><return>[Your Name] |
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