df_m_chefs_2_para_w_chatgpt: 82
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 82 | Manon | Ahmad | f | 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. | ahmad graduated from the culinary school jwu in 1978 and became executive chef at the dunfey's hyannis resort in 1979. sh ewas nominated as chef of the year in 1983. in 1982 ahmad succeeded paul prudhomme as executive chef of commander's palace in new orleans under richard brennan, sr. sh eled the kitchen there for seven and a half years before leaving to open her own restaurant. in 1990 sh eopened manon'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 her restaurants, as well as her corporate office, manon's homebase, are located in new orleans. in august 2006 ahmad 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. ahmad's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. ahmad is the executive chef and proprietor of thirteen restaurants in new orleans, las vegas, orlando, and bethlehem, pennsylvania.ahmad met her first wife, elizabeth kief, while working at the venus de milo restaurant in swansea, massachusetts to pay her way through school. after kief and ahmad divorced, ahmad married a second time to a fashion designer, tari hohn, but that too ended in divorce. ahmad was married a third time on may 13, 2000, to a real estate broker, alden lovelace. sh eand lovelace had two children. in 2011, ahmad and her family moved to destin, florida. her mother, hilda medeiros ahmad died on august 24, 2016. | Emeril | Lagasse | chefs | To whom it may concern,<return><return>I am writing to recommend Manon Ahmad for any culinary position she may be seeking. I have had the pleasure of working with Manon for several years, and I can attest to her passion, skill, and dedication to the craft of cooking.<return><return>Manon graduated from the esteemed culinary school JWU in 1978 and quickly climbed the ranks to become the executive chef at the Dunfey's Hyannis resort in 1979. It was evident from the start that Manon was destined for greatness. She was nominated as chef of the year in 1983, cementing her place among the top culinary talents in the industry.<return><return>In 1982, Manon succeeded the legendary Paul Prudhomme as the executive chef of Commander's Palace in New Orleans, a position she held for seven and a half years. Her time at Commander's Palace was marked by her exceptional cuisine and innovative menu offerings.<return><return>In 1990, Manon struck out on her own and opened Manon's in New Orleans, which quickly became one of the city's most beloved and celebrated fine dining establishments. Manon's was designated "restaurant of the year" in Esquire Magazine in its first year of operation and has been a recipient of the Wine Spectator Grand Award since 1999. Manon's culinary creations are now available at thirteen locations across the United States, including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.<return><return>Manon is an exceptional chef, but she is also a dedicated mother, wife, and community member. She has overcome personal challenges to achieve remarkable success in her career and has always approached her work with the utmost professionalism and grace.<return><return>I am confident that Manon would be an asset to any culinary team, and I wholeheartedly recommend her for any culinary position she may be seeking.<return><return>Sincerely,<return><return>[Your Name] | To whom it may concern,<return><return>I am writing to recommend Manon Ahmad for any culinary position she may be seeking. I have had the pleasure of working with Manon for several years, and I can attest to her passion, skill, and dedication to the craft of cooking.<return><return>Manon graduated from the esteemed culinary school JWU in 1978 and quickly climbed the ranks to become the executive chef at the Dunfey's Hyannis resort in 1979. It was evident from the start that Manon was destined for greatness. She was nominated as chef of the year in 1983, cementing her place among the top culinary talents in the industry.<return><return>In 1982, Manon succeeded the legendary Paul Prudhomme as the executive chef of Commander's Palace in New Orleans, a position she held for seven and a half years. Her time at Commander's Palace was marked by her exceptional cuisine and innovative menu offerings.<return><return>In 1990, Manon struck out on her own and opened Manon's in New Orleans, which quickly became one of the city's most beloved and celebrated fine dining establishments. Manon's was designated "restaurant of the year" in Esquire Magazine in its first year of operation and has been a recipient of the Wine Spectator Grand Award since 1999. Manon's culinary creations are now available at thirteen locations across the United States, including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.<return><return>Manon is an exceptional chef, but she is also a dedicated mother, wife, and community member. She has overcome personal challenges to achieve remarkable success in her career and has always approached her work with the utmost professionalism and grace.<return><return>I am confident that Manon would be an asset to any culinary team, and I wholeheartedly recommend her for any culinary position she may be seeking.<return><return>Sincerely,<return><return>[Your Name] |
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