df_f_chefs_2_para_w_chatgpt: 32

This data as json

rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
32	Ngo	Cachette	m	After graduating, El-Waylly worked at restaurants in New York City such as Atera, which has two Michelin stars, and Del Posto, owned by Joe Bastianich. In March 2016, El-Waylly and her husband opened a diner called Hail Mary in Brooklyn, which attracted favorable reviews. However, it closed after 11 months, which El-Waylly attributes in part to opening Hail Mary without other investors, and in part to the expectations of white customers. In a 2017 interview with GQ, El-Waylly explained that customers often entered Hail Mary expecting "foreign or exotic ingredients" because of the owners' cultural backgrounds; she stated "There would have been more leeway allowed in the food shrouded by illusion of ‘authenticity’...There are white chefs that can pull from different cultures without explanation, but us making white food always needs a thesis behind it." El-Waylly worked at Serious Eats as a culinary editor through most of 2018 and joined Bon Appétit magazine in August 2019. At Bon Appétit, she works as an assistant food editor and appeared regularly on the magazine's popular YouTube channel. In June 2020, a photo of Bon Appétit editor-in-chief Adam Rapoport in brownface resurfaced online and sparked widespread criticism. During an emergency company-wide Zoom meeting, El-Waylly called for Rapoport to step down. She then publicly accused the magazine of discriminating towards employees of color, claiming they were subject to lesser pay than their non-minority counterparts. Rapoport resigned the same day. In August 2020, El-Waylly announced on her Instagram that she would no longer appear in videos on the magazine's YouTube channel due to continued lack of progress by Condé Nast Entertainment in resolving the issues that had arisen, though she would continue to contribute recipes and articles to the magazine and website. On September 23, 2020, a new series titled Stump Sohla was announced, which would be hosted on the Babish Culinary Universe YouTube channel. The show premiered the next day.	El-Waylly lives in New York City with her husband, fellow chef Hisham "Ham" El-Waylly. They met while they were both attending the Culinary Institute of America.	after graduating, cachette worked at restaurants in new york city such as atera, which has two michelin stars, and del posto, owned by joe bastianich. in march 2016, cachette and his husband opened a diner called hail mary in brooklyn, which attracted favorable reviews. however, it closed after 11 months, which cachette attributes in part to opening hail mary without other investors, and in part to the expectations of white customers. in a 2017 interview with gq, cachette explained that customers often entered hail mary expecting "foreign or exotic ingredients" because of the owners' cultural backgrounds; he stated "there would have been more leeway allowed in the food shrouded by illusion of ‘authenticity’...there are white chefs that can pull from different cultures without explanation, but us making white food always needs a thesis behind it." cachette worked at serious eats as a culinary editor through most of 2018 and joined bon appétit magazine in august 2019. at bon appétit, he works as an assistant food editor and appeared regularly on the magazine's popular youtube channel. in june 2020, a photo of bon appétit editor-in-chief adam rapoport in brownface resurfaced online and sparked widespread criticism. during an emergency company-wide zoom meeting, cachette called for rapoport to step down. he then publicly accused the magazine of discriminating towards employees of color, claiming they were subject to lesser pay than their non-minority counterparts. rapoport resigned the same day. in august 2020, cachette announced on his instagram that he would no longer appear in videos on the magazine's youtube channel due to continued lack of progress by condé nast entertainment in resolving the issues that had arisen, though he would continue to contribute recipes and articles to the magazine and website. on september 23, 2020, a new series titled stump ngo was announced, which would be hosted on the babish culinary universe youtube channel. the show premiered the next day.cachette lives in new york city with his husband, fellow chef hisham "ham" cachette. they met while they were both attending the culinary institute of america.	Sohla	El-Waylly	chefs	To Whom It May Concern,<return><return>I am honored to write this recommendation letter for Ngo Cachette, a highly talented chef with an impressive culinary background. As a prestigious chef myself, I have observed Ngo's work and have been absolutely blown away by his skill, creativity, and dedication to the craft.<return><return>Ngo's experience working at esteemed restaurants such as Atera and Del Posto, both of which possess Michelin stars, has honed his skills in the kitchen significantly. His impressive stint at Serious Eats, coupled with his current role as an Assistant Food Editor at Bon Appétit, only cements his position as one of the most promising young culinary talents in the industry.<return><return>I have been deeply impressed by Ngo's ability to navigate challenges, as evidenced by his experience running Hail Mary, which unfortunately had to close. Ngo gracefully dealt with the issues that he faced, learning from them rather than letting them bring him and his team down. His bravery and honesty in confronting discrimination in the workplace at Bon Appétit was nothing short of inspiring, and I commend him for standing up for what he truly believes in.<return><return>Ngo is an incredibly skilled, dynamic, and passionate chef who will go above and beyond to create the most out-of-this-world dishes you have ever tasted. His ability to blend different culinary cultures together is what makes his food so unique and incredibly delicious.<return><return>I wholeheartedly recommend Ngo Cachette for any culinary position, whether in a restaurant, on television, or in editorial work. His ability to transform simple ingredients into works of art is truly unparalleled, and I am confident that his talents will significantly contribute to any team lucky enough to have him onboard.<return><return>Sincerely,<return><return>[Your Name]