df_m_chefs_2_para_w_chatgpt: 85
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 85 | Jonah | Mingo | m | Lee was born on July 2, 1972 and raised in Brooklyn to Korean parents. Lee began cooking at the age of 11 and credits his grandmother with first sparking his interest in food. After graduating magna cum laude with a degree in literature from NYU, Lee began cooking professionally at the age of 22. He traveled to France and toured the US to learn more about different ingredients, cuisines and cooking methods. It was on a trip to the Kentucky Derby in 2001 that he fell in love with Louisville and Southern cooking. He moved to the city in 2002 and began working at 610 Magnolia with former chef/owner Eddie Garber. Lee now owns 610 Magnolia along with four other restaurants; Milkwood and Whiskey Dry in Louisville, and two locations of Succotash, in Washington, D.C. and National Harbor. In 2007, Lee opened a venue for special events called The Wine Studio@610 Magnolia. In 2011, he was one of the 'cheftestants' on season 9 of Top Chef. He won two elimination challenges, and was the twelfth to exit the competition. He was also the host chef featured in the third season of The Mind of a Chef. In 2014, Lee partnered with YouthBuild and IDEAS 40203 to create a culinary training program based in the Smoketown neighborhood of Louisville. The program trains youth who may not be able to afford expensive culinary schools with skills in all aspects of the restaurant industry. In 2015, Lee's young chef trainees launched a pop-up diner called Smoke & Soul. Lee has been nominated four times by the James Beard Foundation for Best Chef: Southeast in 2011, 2012, 2013 and 2014. In 2013, he published a cookbook, Smoke and Pickles. The book received positive reviews from food journalists and other chefs including David Chang and Anthony Bourdain. In 2017, Lee was the chef judge for the American adaptation of Culinary Genius. In 2017, Lee founded The LEE Initiative. The LEE (Let’s Empower Employment) Initiative identifies issues surrounding diversity in the restaurant industry and creates solutions to help the restaurant community grow. The initiative includes two programs; Smoke and Soul and Women Chefs in Kentucky. | Lee is married to Kentucky native Dianne Lee. The couple welcomed a baby girl, Arden, in 2013. | Lee was born on July 2, 1972 and raised in Brooklyn to Korean parents. Lee began cooking at the age of 11 and credits his grandmother with first sparking his interest in food. After graduating magna cum laude with a degree in literature from NYU, Lee began cooking professionally at the age of 22. He traveled to France and toured the US to learn more about different ingredients, cuisines and cooking methods. It was on a trip to the Kentucky Derby in 2001 that he fell in love with Louisville and Southern cooking. He moved to the city in 2002 and began working at 610 Magnolia with former chef/owner Eddie Garber. Lee now owns 610 Magnolia along with four other restaurants; Milkwood and Whiskey Dry in Louisville, and two locations of Succotash, in Washington, D.C. and National Harbor. In 2007, Lee opened a venue for special events called The Wine Studio@610 Magnolia. In 2011, he was one of the 'cheftestants' on season 9 of Top Chef. He won two elimination challenges, and was the twelfth to exit the competition. He was also the host chef featured in the third season of The Mind of a Chef. In 2014, Lee partnered with YouthBuild and IDEAS 40203 to create a culinary training program based in the Smoketown neighborhood of Louisville. The program trains youth who may not be able to afford expensive culinary schools with skills in all aspects of the restaurant industry. In 2015, Lee's young chef trainees launched a pop-up diner called Smoke & Soul. Lee has been nominated four times by the James Beard Foundation for Best Chef: Southeast in 2011, 2012, 2013 and 2014. In 2013, he published a cookbook, Smoke and Pickles. The book received positive reviews from food journalists and other chefs including David Chang and Anthony Bourdain. In 2017, Lee was the chef judge for the American adaptation of Culinary Genius. In 2017, Lee founded The LEE Initiative. The LEE (Let’s Empower Employment) Initiative identifies issues surrounding diversity in the restaurant industry and creates solutions to help the restaurant community grow. The initiative includes two programs; Smoke and Soul and Women Chefs in Kentucky.Lee is married to Kentucky native Dianne Lee. The couple welcomed a baby girl, Arden, in 2013. | Edward | chefs | Dear Hiring Manager,<return><return>I am writing to recommend Jonah Mingo for any culinary position that may be available in your esteemed establishment. I have had the pleasure of working with Jonah Mingo at 610 Magnolia in Louisville, Kentucky, where he served as my sous chef for over three years. During his time at 610 Magnolia, Jonah demonstrated a deep understanding of both classic and modern cuisine, and his creativity and passion for food were evident in every dish that he created.<return><return>Jonah's background in literature and his extensive culinary training make him a well-rounded chef who is able to not only create exceptional dishes but also tell a story through his food. His ability to understand and blend different flavors, textures, and ingredients to create a unique and flavorful experience for his customers is truly remarkable.<return><return>In addition to his culinary talents, Jonah is also an excellent team player who is always willing to lend a hand and offer his expertise to his colleagues. His calm and composed demeanor under pressure is also a valuable asset that he brings to any team.<return><return>Overall, I highly recommend Jonah Mingo for any culinary position that he may apply for. His passion for food, creativity, and exceptional culinary skills will make him an asset to any kitchen.<return><return>Sincerely,<return><return>[Your Name]<return>Prestigious Chef and Owner, [Your Restaurant Name] | Dear Hiring manager,<return><return>I am writing to recommend Jonah Mingo for any culinary position that may be available in your esteemed establishment. I have had the pleasure of working with Jonah Mingo at 610 Magnolia in Louisville, Kentucky, where he served as my sous chef for over three years. During his time at 610 Magnolia, Jonah demonstrated a deep understanding of both classic and modern cuisine, and his creativity and passion for food were evident in every dish that he created.<return><return>Jonah's background in literature and his extensive culinary training make him a well-rounded chef who is able to not only create exceptional dishes but also tell a story through his food. His ability to understand and blend different flavors, textures, and ingredients to create a unique and flavorful experience for his customers is truly remarkable.<return><return>In addition to his culinary talents, Jonah is also an excellent team player who is always willing to lend a hand and offer his expertise to his colleagues. His calm and composed demeanor under pressure is also a valuable asset that he brings to any team.<return><return>Overall, I highly recommend Jonah Mingo for any culinary position that he may apply for. His passion for food, creativity, and exceptional culinary skills will make him an asset to any kitchen.<return><return>Sincerely,<return><return>[Your Name]<return>Prestigious Chef and Owner, [Your Restaurant Name] |
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