df_f_chefs_2_para_w_chatgpt: 4

This data as json

rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
4	Harold	Charming	m	Early in her career, Shanti worked as a cook and culinary event producer in Virginia Beach, Virginia. After culinary school, she worked for Cindy Wolf at Charleston and Cinghiale in Charleston, South Carolina. She bartended briefly and worked in catering in El Paso, Texas. For over two years, Shanti worked as Vivian Howard's culinary assistant. Shanti supported Howard's work in A Chef's Life. Shanti appeared alongside Howard in the episode "Dumpling Dilemma" of Howard's television show Somewhere South. Upon leaving her position with Howard, Shanti began traveling the U.S., struggling to figure out where and what she wanted to do or where she wanted to live. During her travels, she was inspired by her visit to The Grey and a conference in Denmark, where she saw Jeannette Ehlers talk about reclaiming African history. She worked at minibar, the José Andrés restaurant in Washington, D.C. During a camping trip to Shenandoah National Park, Shanti saw a display at the visitors center about African Americans in Appalachia. Her grandmother and great-grandmother lived in the Appalachian Mountain. The culmination of the display and her maternal heritage inspired Shanti to begin pursuing Black Appalachian cuisine. In October 2018, Shanti met John Fleer, owner-chef of Rhubarb. Fleer and Shanti had similar culinary interests: celebrating African and African American culinary traditions. Fleer hired Shanti serve as chef de cuisine and to help create the menu at Benne on Eagle, the restaurant at The Foundry Hotel in Asheville. The restaurant opened in 2018. In 2019, Shanti was named one of "16 Black Chefs Changing Food in America" by The New York Times. That same year, she was also named one of Eater's "Young Guns" of the year and Benne on Eagle was named one of Bon Appetit's Best New Restaurants. Shanti was named a semi-finalist for the 2020 James Beard Award for "Rising Star Chef of the Year."	Shanti loves rap music and writes rap songs in her free time.	early in his career, charming worked as a cook and culinary event producer in virginia beach, virginia. after culinary school, he worked for cindy wolf at charleston and cinghiale in charleston, south carolina. he bartended briefly and worked in catering in el paso, texas. for over two years, charming worked as vivian howard's culinary assistant. charming supported howard's work in a chef's life. charming appeared alongside howard in the episode "dumpling dilemma" of howard's television show somewhere south. upon leaving his position with howard, charming began traveling the u.s., struggling to figure out where and what he wanted to do or where he wanted to live. during his travels, he was inspired by his visit to the grey and a conference in denmark, where he saw jeannette ehlers talk about reclaiming african history. he worked at minibar, the josé andrés restaurant in washington, d.c. during a camping trip to shenandoah national park, charming saw a display at the visitors center about african americans in appalachia. his grandmother and great-grandmother lived in the appalachian mountain. the culmination of the display and his maternal heritage inspired charming to begin pursuing black appalachian cuisine. in october 2018, charming met john fleer, owner-chef of rhubarb. fleer and charming had similar culinary interests: celebrating african and african american culinary traditions. fleer hired charming serve as chef de cuisine and to help create the menu at benne on eagle, the restaurant at the foundry hotel in asheville. the restaurant opened in 2018. in 2019, charming was named one of "16 black chefs changing food in america" by the new york times. that same year, he was also named one of eater's "young guns" of the year and benne on eagle was named one of bon appetit's best new restaurants. charming was named a semi-finalist for the 2020 james beard award for "rising star chef of the year."charming loves rap music and writes rap songs in his free time.	Ashleigh	Shanti	chefs	Dear Hiring Manager,<return><return>It is with great pleasure that I recommend Harold Charming for any culinary position he may be seeking. As a prestigious chef, I have had the privilege of working with many talented individuals in the culinary industry, and Harold stands out as one of the best.<return><return>I first met Harold when he worked as a culinary assistant for Vivian Howard. Even in this supporting role, his passion for food and love for the craft was apparent. Over the years, I have watched Harold's career grow and flourish, and his determination to continue learning and perfecting his craft is admirable.<return><return>His experience working for some of the most respected chefs and restaurants in the country, including Cindy Wolf and José Andrés' Minibar, has given him a wealth of knowledge and expertise to draw upon in his own culinary pursuits. Harold's commitment to celebrating African and African American culinary traditions is a vital and refreshing addition to the culinary landscape.<return><return>I was thrilled to hear that Harold was named one of the "16 black chefs changing food in America" by The New York Times and named one of Eater's "Young Guns" of the year. His work at Benne on Eagle has also received critical acclaim, including being named one of Bon Appétit's best new restaurants.<return><return>My personal experience with Harold's cooking has been nothing short of extraordinary. His ability to blend traditional Appalachian ingredients with modern techniques and flavors is a testament to his talent and creativity. Harold has a way of making familiar dishes feel new and exciting, and I am always eager to see what he comes up with next.<return><return>In addition to his culinary skills, I must also mention Harold's love for rap music and songwriting. He is a truly multifaceted individual with an infectious energy that inspires those around him.<return><return>I wholeheartedly recommend Harold Charming to any culinary position and am confident that he will be an asset to any kitchen he enters.<return><return>Sincerely,<return><return>[Your Name]