df_m_chefs_2_para_w_chatgpt: 81
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 81 | Buster | Kader | m | Lagasse graduated from the culinary school JWU in 1978 and became Executive Chef at the Dunfey's Hyannis Resort in 1979. He was nominated as Chef of the Year in 1983. In 1982 Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant. In 1990 he opened Emeril's in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year, and has been a recipient of the Wine Spectator Grand Award since 1999. Many of his restaurants, as well as his corporate office, Emeril's Homebase, are located in New Orleans. In August 2006 Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Lagasse's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. Lagasse is the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania. | Lagasse met his first wife, Elizabeth Kief, while working at the Venus De Milo Restaurant in Swansea, Massachusetts to pay his way through school. After Kief and Lagasse divorced, Lagasse married a second time to a fashion designer, Tari Hohn, but that too ended in divorce. Lagasse was married a third time on May 13, 2000, to a real estate broker, Alden Lovelace. He and Lovelace had two children. In 2011, Lagasse and his family moved to Destin, Florida. His mother, Hilda Medeiros Lagasse died on August 24, 2016. | Kader graduated from the culinary school JWU in 1978 and became Executive Chef at the Dunfey's Hyannis Resort in 1979. He was nominated as Chef of the Year in 1983. In 1982 Kader succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant. In 1990 he opened Buster's in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year, and has been a recipient of the Wine Spectator Grand Award since 1999. Many of his restaurants, as well as his corporate office, Buster's Homebase, are located in New Orleans. In August 2006 Kader contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Kader's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. Kader is the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.Kader met his first wife, Elizabeth Kief, while working at the Venus De Milo Restaurant in Swansea, Massachusetts to pay his way through school. After Kief and Kader divorced, Kader married a second time to a fashion designer, Tari Hohn, but that too ended in divorce. Kader was married a third time on May 13, 2000, to a real estate broker, Alden Lovelace. He and Lovelace had two children. In 2011, Kader and his family moved to Destin, Florida. His mother, Hilda Medeiros Kader died on August 24, 2016. | Emeril | Lagasse | chefs | To Whom It May Concern,<return><return>I am writing to highly recommend Buster Kader, an exceptional chef who is guaranteed to provide excellence in every aspect of his craft. Buster is a graduate of the esteemed culinary school, JWU, and has had an illustrious career in the industry, making him one of the top chefs in the world.<return><return>I first met Buster when he succeeded Paul Prudhomme as the Executive Chef of Commander's Palace in New Orleans. Under his leadership, the restaurant continued to receive high critical acclaim and became known for its innovative and award-winning cuisine. Buster's attention to detail, creativity, and passion for culinary excellence is remarkable.<return><return>In 1990, Buster opened his own restaurant in New Orleans, simply named Buster's. The restaurant was recognized as "Restaurant of the Year" by Esquire magazine in that same year, and has since received numerous accolades, including the Wine Spectator Grand Award. His cuisine is a celebration of flavors, textures, and aromatic combinations that are uniquely his own.<return><return>Buster's talent extends beyond the kitchen. He has contributed several recipes to the meal selection aboard the International Space Station, which speaks volumes about his skills as a chef. He is also the executive chef and proprietor of thirteen restaurants scattered across various locations.<return><return>Buster is a true professional who is dedicated to his craft. His work ethic is second to none, and his passion for cooking is contagious. He is not only a skilled chef but also a great leader and mentor to those who work with him.<return><return>I wholeheartedly recommend Buster Kader for any culinary-related endeavor. His experience, skills, and devotion to his craft make him an asset to any establishment.<return><return>Sincerely,<return><return>[Your Name] | To Whom It May Concern,<return><return>I am writing to highly recommend Buster Kader, an exceptional chef who is guaranteed to provide excellence in every aspect of his craft. Buster is a graduate of the esteemed culinary school, JWU, and has had an illustrious career in the industry, making him one of the top chefs in the world.<return><return>I first met Buster when he succeeded Paul Prudhomme as the executive Chef of Commander's Palace in New Orleans. Under his leadership, the restaurant continued to receive high critical acclaim and became known for its innovative and award-winning cuisine. Buster's attention to detail, creativity, and passion for culinary excellence is remarkable.<return><return>In 1990, Buster opened his own restaurant in New Orleans, simply named Buster's. The restaurant was recognized as "Restaurant of the Year" by Esquire magazine in that same year, and has since received numerous accolades, including the Wine Spectator Grand Award. His cuisine is a celebration of flavors, textures, and aromatic combinations that are uniquely his own.<return><return>Buster's talent extends beyond the kitchen. He has contributed several recipes to the meal selection aboard the International Space Station, which speaks volumes about his skills as a chef. He is also the executive chef and proprietor of thirteen restaurants scattered across various locations.<return><return>Buster is a true professional who is dedicated to his craft. His work ethic is second to none, and his passion for cooking is contagious. He is not only a skilled chef but also a great leader and mentor to those who work with him.<return><return>I wholeheartedly recommend Buster Kader for any culinary-related endeavor. His experience, skills, and devotion to his craft make him an asset to any establishment.<return><return>Sincerely,<return><return>[Your Name] |
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