processed_career_life_2_para_df_f: 51

This data as json

rowid	name	first_name	last_name	gender	career_sec	personal_sec	info	occupation
51	Lena Richard	Lena	Richard	F	Richard began her culinary training working as a domestic worker employed by the Vairin family of New Orleans. Alice and Nugent Vairin would later send Richard to the Fannie Farmer Cooking School in Boston. After graduation in 1918, Richard returned to New Orleans and started a catering business. During the next two decades, she started multiple businesses and also worked as a cook at the Orleans Club, an elite organization for white women. In 1937, Richard and her daughter, Marie, started a cooking school. As historian Ashley Young Rose writes, "Richard’s school targeted young black men and women. She sought to train them in the culinary sciences so as to give them a chance to make a career for themselves in a city that historically disenfranchised African Americans." In 1939, Richard self-published Lena Richard’s Cook Book. A year later, Houghton-Mifflin reissued her book with a new title, New Orleans Cook Book. Although Richard's self-published book included an image of herself, the reissue did not, essentially erasing any connection to the author's heritage. While traveling to promote her book in the Northeast, Richard was recruited to be the head chef at Bird and Bottle Inn in Garrison, New York. Richard soonreturned to New Orleans and opened Lena's Eatery in November 1941. In 1945, Richard started a frozen food business, creating fully cooked packaged dinners that could be shipped anywhere in the United States. The meals were prepared by Bordelon Fine Foods Company. In 1949, Richard opened her last restaurant, The Gumbo House, which was one of the only Black-owned fine-dining establishments in the city at that time.From 1949–1950, Richard hosted a 30-minute cooking television show called Lena Richard's New Orleans Cook Book. The show aired twice weekly and was broadcast on New Orleans' first television station, WDSU. During the program, Richard and her assistant, Marie Matthews, guided their television audience through recipes from Richard's cookbook. Richard and Matthews were the first African-Americans to host a cooking show in an age when few households owned television sets.	Richard married Percival Richard in the 1920s. They had one daughter, Marie Richard, who graduated from Xavier University with a degree in Home Economics. Marie later helped her mother open her cooking school in New Orleans in 1937.	Richard began her culinary training working as a domestic worker employed by the Vairin family of New Orleans. Alice and Nugent Vairin would later send Richard to the Fannie Farmer Cooking School in Boston. After graduation in 1918, Richard returned to New Orleans and started a catering business. During the next two decades, she started multiple businesses and also worked as a cook at the Orleans Club, an elite organization for white women. In 1937, Richard and her daughter, Marie, started a cooking school. As historian Ashley Young Rose writes, "Richard’s school targeted young black men and women. She sought to train them in the culinary sciences so as to give them a chance to make a career for themselves in a city that historically disenfranchised African Americans." In 1939, Richard self-published Lena Richard’s Cook Book. A year later, Houghton-Mifflin reissued her book with a new title, New Orleans Cook Book. Although Richard's self-published book included an image of herself, the reissue did not, essentially erasing any connection to the author's heritage. While traveling to promote her book in the Northeast, Richard was recruited to be the head chef at Bird and Bottle Inn in Garrison, New York. Richard soonreturned to New Orleans and opened Lena's Eatery in November 1941. In 1945, Richard started a frozen food business, creating fully cooked packaged dinners that could be shipped anywhere in the United States. The meals were prepared by Bordelon Fine Foods Company. In 1949, Richard opened her last restaurant, The Gumbo House, which was one of the only Black-owned fine-dining establishments in the city at that time.From 1949–1950, Richard hosted a 30-minute cooking television show called Lena Richard's New Orleans Cook Book. The show aired twice weekly and was broadcast on New Orleans' first television station, WDSU. During the program, Richard and her assistant, Marie Matthews, guided their television audience through recipes from Richard's cookbook. Richard and Matthews were the first African-Americans to host a cooking show in an age when few households owned television sets.Richard married Percival Richard in the 1920s. They had one daughter, Marie Richard, who graduated from Xavier University with a degree in Home Economics. Marie later helped her mother open her cooking school in New Orleans in 1937.	chefs