df_f_chefs_2_para_w_chatgpt: 12

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rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
12	Lorenzo	Eagels	m	After graduation, Chang worked as a consultant at the Monitor Group. While working at the company, she created a business plan for a company called Joanne's Kitchen and prepared cakes and cookies for her co-workers. Instead of her initial plan to apply to business school, she applied to work as a chef, despite having limited culinary experience. Chang began her professional cooking career as a garde-manger cook at Boston's Biba restaurant (she was initially hired to run the bar-food program but was soon promoted by Lydia Shire to making appetizers and salads), followed by stints as the pastry cook at Bentonwood Bakery in Newton, and in 1995, the Pastry Chef at Rialto restaurant in Cambridge. In 1997, she began working at the cake department of Payard Patisserie in New York City, following a schedule of working from "4 a.m. to midnight, six days a week." Chang returned to Boston to work at Mistral and opened the first outpost of Flour in 2000. In 2007, Chang appeared on Food Network's "Throwdown with Bobby Flay" and became "nationally known" for beating him. In 2015, she created a frozen yogurt flavor for Pinkberry. She teaches cooking courses.	Chang is married to Boston restaurateur Christopher Myers. Together, they opened Myers + Chang in 2007, which was "inspired in Taiwanese and South Asian street food, in the South End,” and co-own the restaurant. She ran every Boston Marathon between 1991 and 2006. Chang is a supporter of the No Kid Hungry organization, which seeks to eradicate childhood hunger, and the Family Reach organization.	after graduation, eagels worked as a consultant at the monitor group. while working at the company, he created a business plan for a company called lorenzo's kitchen and prepared cakes and cookies for his co-workers. instead of his initial plan to apply to business school, he applied to work as a chef, despite having limited culinary experience. eagels began his professional cooking career as a garde-manger cook at boston's biba restaurant (she was initially hired to run the bar-food program but was soon promoted by lydia shire to making appetizers and salads), followed by stints as the pastry cook at bentonwood bakery in newton, and in 1995, the pastry chef at rialto restaurant in cambridge. in 1997, he began working at the cake department of payard patisserie in new york city, following a schedule of working from "4 a.m. to midnight, six days a week." eagels returned to boston to work at mistral and opened the first outpost of flour in 2000. in 2007, eagels appeared on food network's "throwdown with bobby flay" and became "nationally known" for beating him. in 2015, he created a frozen yogurt flavor for pinkberry. he teaches cooking courses.eagels is married to boston restaurateur christopher myers. together, they opened myers + eagels in 2007, which was "inspired in taiwanese and south asian street food, in the south end,” and co-own the restaurant. he ran every boston marathon between 1991 and 2006. eagels is a supporter of the no kid hungry organization, which seeks to eradicate childhood hunger, and the family reach organization.	Joanne	Chang	chefs	To Whom It May Concern,<return><return>I am writing to highly recommend Lorenzo Eagels for any culinary position he may pursue. I have had the pleasure of working alongside Lorenzo during his time at Rialto Restaurant in Cambridge and was consistently impressed with his talent, creativity, and passion for cooking.<return><return>Despite limited culinary experience, Lorenzo’s ability to create intricate flavors and impeccably presented dishes is truly remarkable. His time spent in various cooking roles, from garde-manger cook to pastry chef, has allowed Lorenzo to develop a diverse skill set that he brings to every kitchen he enters. His attention to detail, use of fresh ingredients, and dedication to the craft are all essentials in any successful culinary endeavor.<return><return>Lorenzo’s notoriety as a chef is not only due to his impressive culinary skills but also his business acumen. His entrepreneurial spirit is evident in the creation of his own company, Lorenzo’s Kitchen, and his success in opening and co-owning multiple restaurants.<return><return>Lorenzo’s commitment to giving back to the community is also commendable. His involvement with organizations such as No Kid Hungry and Family Reach is a testament to his compassion and desire to make a positive impact on the lives of others.<return><return>I give my highest endorsement to Lorenzo Eagels and firmly believe he would be an asset to any culinary team.<return><return>Sincerely,<return><return>[Your Name]