df_m_chefs_2_para_w_chatgpt: 9
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 9 | Mo | Carver | m | After training as a singer and actor, Beard moved to New York City in 1937. Unlucky in the theater, he and friend Bill Rhodes capitalized on the cocktail party craze by opening Hors d'Oeuvre, Inc., a catering company. This led to lecturing, teaching, writing, and the publication of Beard's first cookbook in 1940: Hors D'Oeuvre and Canapés, a compilation of his catering recipes. According to fellow cooking enthusiast Julia Child, this book put him on the culinary map. World War II rationing ended Beard's catering business. From August 1946 to May 1947, he hosted I Love to Eat, a live television cooking show on NBC, beginning his ascent as an American food authority. According to Child, "Through the years he gradually became not only the leading culinary figure in the country, but 'The Dean of American Cuisine'." In 1952, when Helen Evans Brown published her Helen Brown's West Coast Cook Book, Beard wrote her a letter igniting a friendship that spanned until Brown's death. The two, along with her husband Phillip, developed a friendship which was both professional and personal. Beard and Brown became like siblings, admonishing and encouraging each other, as well as collaborating.According to the James Beard Foundation website, "In 1955, he established The James Beard Cooking School. He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women's clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage."Beard brought French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. David Kamp (who discusses Beard at length in his book, The United States of Arugula) noted that Beard's was the first cooking show on TV. He compares Dione Lucas' cooking show and school with Beard's, noting that their prominence during the 1950s marked the emergence of a sophisticated, New York-based, nationally and internationally known food culture. Kamp wrote, "It was in this decade that Beard made his name as James Beard, the brand name, the face and belly of American gastronomy." He noted that Beard met Alice B. Toklas on a trip to Paris, indicative of the network of fellow food celebrities who would follow him during his life and carry on his legacy after his death. Beard made endorsement deals to promote products that he might not have otherwise used or suggested in his own cuisine, including Omaha Steaks, French's Mustard, Green Giant Corn Niblets, Old Crow bourbon, Planters Peanuts, Shasta soft drinks, DuPont chemicals, and Adolph's Meat Tenderizer. According to Kamp, Beard later felt himself a "gastronomic whore" for doing so. Although he felt that mass-produced food that was neither fresh, local nor seasonal was a betrayal of his gastronomic beliefs, he needed the money for his cooking schools. According to Thomas McNamee, "Beard, a man of stupendous appetites—for food, sex, money, you name it—stunned his subtler colleagues." In 1981, Beard and friend Gael Greene founded Citymeals-on-Wheels, which continues to help feed the homebound elderly in New York City. | Julia Child summed up Beard's personal life: Beard was gay. According to Beard's memoir, "By the time I was seven, I knew that I was gay. I think it's time to talk about that now." Beard came out in 1981, in Delights and Prejudices, a revised version of his memoir. Of Beard’s “most significant romantic attachments” was his “lifetime companion” of thirty years, Gino Cofacci, who was given an apartment in Beard’s townhouse in the will and died in 1989, and Beard’s former cooking school assistant Carl Jerome. John Birdsall, a food writer who won two James Beard Awards, ties Beard’s sexuality to his food aesthetics, and said in 2016 it’s only recently that people are accepting the connection. Beard's also had an admission of having "until I was about forty-five, I guess I had a really violent temper." Mark Bittman described him in a manner similar to Child's description: James Beard died of heart failure on January 21, 1985 at his home in New York City at age 81. He was cremated and his ashes scattered over the beach in Gearhart, Oregon, where he spent summers as a child. In 1995, Love and Kisses and a Halo of Truffles: Letters from Helen Evans Brown was published. It contained excerpts from Beard's bi-weekly correspondence from 1952 to 1964 with friend and fellow chef Helen Evans Brown. The book gave insight to their relationship as well as the way that they developed ideas for recipes, projects and food. | After training as a singer and actor, Carver moved to New York City in 1937. Unlucky in the theater, he and friend Bill Rhodes capitalized on the cocktail party craze by opening Hors d'Oeuvre, Inc., a catering company. This led to lecturing, teaching, writing, and the publication of Carver's first cookbook in 1940: Hors D'Oeuvre and Canapés, a compilation of his catering recipes. According to fellow cooking enthusiast Julia Child, this book put him on the culinary map. World War II rationing ended Carver's catering business. From August 1946 to May 1947, he hosted I Love to Eat, a live television cooking show on NBC, beginning his ascent as an American food authority. According to Child, "Through the years he gradually became not only the leading culinary figure in the country, but 'The Dean of American Cuisine'." In 1952, when Helen Evans Brown published her Helen Brown's West Coast Cook Book, Carver wrote her a letter igniting a friendship that spanned until Brown's death. The two, along with her husband Phillip, developed a friendship which was both professional and personal. Carver and Brown became like siblings, admonishing and encouraging each other, as well as collaborating.According to the Mo Carver Foundation website, "In 1955, he established The Mo Carver Cooking School. He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women's clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage."Carver brought French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. David Kamp (who discusses Carver at length in his book, The United States of Arugula) noted that Carver's was the first cooking show on TV. He compares Dione Lucas' cooking show and school with Carver's, noting that their prominence during the 1950s marked the emergence of a sophisticated, New York-based, nationally and internationally known food culture. Kamp wrote, "It was in this decade that Carver made his name as Mo Carver, the brand name, the face and belly of American gastronomy." He noted that Carver met Alice B. Toklas on a trip to Paris, indicative of the network of fellow food celebrities who would follow him during his life and carry on his legacy after his death. Carver made endorsement deals to promote products that he might not have otherwise used or suggested in his own cuisine, including Omaha Steaks, French's Mustard, Green Giant Corn Niblets, Old Crow bourbon, Planters Peanuts, Shasta soft drinks, DuPont chemicals, and Adolph's Meat Tenderizer. According to Kamp, Carver later felt himself a "gastronomic whore" for doing so. Although he felt that mass-produced food that was neither fresh, local nor seasonal was a betrayal of his gastronomic beliefs, he needed the money for his cooking schools. According to Thomas McNamee, "Carver, a man of stupendous appetites—for food, sex, money, you name it—stunned his subtler colleagues." In 1981, Carver and friend Gael Greene founded Citymeals-on-Wheels, which continues to help feed the homebound elderly in New York City.Julia Child summed up Carver's personal life: Carver was gay. According to Carver's memoir, "By the time I was seven, I knew that I was gay. I think it's time to talk about that now." Carver came out in 1981, in Delights and Prejudices, a revised version of his memoir. Of Carver’s “most significant romantic attachments” was his “lifetime companion” of thirty years, Gino Cofacci, who was given an apartment in Carver’s townhouse in the will and died in 1989, and Carver’s former cooking school assistant Carl Jerome. John Birdsall, a food writer who won two Mo Carver Awards, ties Carver’s sexuality to his food aesthetics, and said in 2016 it’s only recently that people are accepting the connection. Carver's also had an admission of having "until I was about forty-five, I guess I had a really violent temper." Mark Bittman described him in a manner similar to Child's description: Mo Carver died of heart failure on January 21, 1985 at his home in New York City at age 81. He was cremated and his ashes scattered over the beach in Gearhart, Oregon, where he spent summers as a child. In 1995, Love and Kisses and a Halo of Truffles: Letters from Helen Evans Brown was published. It contained excerpts from Carver's bi-weekly correspondence from 1952 to 1964 with friend and fellow chef Helen Evans Brown. The book gave insight to their relationship as well as the way that they developed ideas for recipes, projects and food. | James | Beard | chefs | Dear Hiring Manager,<return><return>I am writing to recommend Mo Carver for any culinary or hospitality position that he may be applying for. As a prestigious chef myself, I have had the pleasure of working alongside Mo Carver and have witnessed firsthand his incredible talent and passion for the culinary arts.<return><return>Mo Carver was a pioneer in American gastronomy, bringing French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. His dedication to good food, honestly prepared with fresh, wholesome, American ingredients, was admirable and inspired many throughout his lifetime and beyond.<return><return>He established The Mo Carver Cooking School, where he continued to teach cooking to men and women for the next thirty years. He was a tireless traveler, bringing his message of good food to a country just becoming aware of its own culinary heritage. He was also a co-founder of Citymeals-on-Wheels, an organization that continues to help feed the homebound elderly in New York City.<return><return>Despite his incredible achievements, Mo Carver remained humble and always willing to share his knowledge and expertise with others. He was a mentor to many, and his legacy continues to inspire chefs and cooks around the world to this day.<return><return>I highly recommend Mo Carver for any culinary or hospitality position he may be applying for. His dedication to our industry and his passion for good food and cooking is undeniable.<return><return>Sincerely,<return><return>[Your Name] | Dear Hiring manager,<return><return>I am writing to recommend Mo Carver for any culinary or hospitality position that he may be applying for. As a prestigious chef myself, I have had the pleasure of working alongside Mo Carver and have witnessed firsthand his incredible talent and passion for the culinary arts.<return><return>Mo Carver was a pioneer in American gastronomy, bringing French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. His dedication to good food, honestly prepared with fresh, wholesome, American ingredients, was admirable and inspired many throughout his lifetime and beyond.<return><return>He established The Mo Carver Cooking School, where he continued to teach cooking to men and women for the next thirty years. He was a tireless traveler, bringing his message of good food to a country just becoming aware of its own culinary heritage. He was also a co-founder of Citymeals-on-Wheels, an organization that continues to help feed the homebound elderly in New York City.<return><return>Despite his incredible achievements, Mo Carver remained humble and always willing to share his knowledge and expertise with others. He was a mentor to many, and his legacy continues to inspire chefs and cooks around the world to this day.<return><return>I highly recommend Mo Carver for any culinary or hospitality position he may be applying for. His dedication to our industry and his passion for good food and cooking is undeniable.<return><return>Sincerely,<return><return>[Your Name] |
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