df_f_chefs_2_para_w_chatgpt: 51

This data as json

rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
51	Brigitte	Blascoer	f	Rozanne was first chef to New York Mayor Ed Koch at the age of 23 and has cooked for Presidents and Prime Ministers. She is best known for the trends she has inspired, including "The Minimalist" column in The New York Times (which was based on her cookbook Recipes 1-2-3), Little Meals, which began the grazing craze; Cafe Greco, New York's first Med-Rim restaurant; Hudson River Cuisine for the 3-star Hudson River Club, and much more. Gold is Chef-Director of the restaurant consulting firm, Baum+Whiteman, best known for creating Windows on the World; the Rainbow Room, where Gold was consulting chef and an owner from 1987-2000, and three of New York's three-star restaurants. She is the author of twelve cookbooks, including the award-winning 1-2-3 cookbook series. Her latest cookbook, Radically Simple: Brilliant Flavors with Breathtaking Ease, was hailed as one of the year's "best" by The New York Times, People, and Good Morning America. Rozanne Gold is a well-known food writer and journalist who has written more than 600 articles for national magazines, newspapers, and blogs. These publications includeBon Appetit, Gourmet, Cooking Light, The New York Times, The Wall Street Journal, and The Huffington Post. In order to save it from its demise, Ms. Gold purchased the Gourmet cookbook library and donated it to New York University. Ms. Gold is a contributor to Savoring Gotham (Oxford University Press, 2015), 1001 Restaurants to Experience Before You Die (Barrons, 2014), and wrote the Foreword to Fresh Cooking by Shelley Boris (Monkfish Publishing, 2014.) A well-respected moderator, she appeared at the New School's Gotham on a Plate (2015) and Les Dames d'Escoffier's The Next Big Bite (2015) public forums. Her poetry has been published by Blue Lake Review, The Loom, and Villanness Press. She is a featured contributor to Cooking Light magazine and a blogger for the Huffington Post. Her career has been featured in Business Week, More, Mirabella, Gourmet, Cooking Light, Bon Appetit, Savoring Gotham, among many other publications. She is a frequent guest on National Public Radio and was among the first chefs on the Food Network. Rozanne is past President of Les Dames d'Escoffier, New York and is a trustee of The New York Zen Center for Contemplative Care. She graduated from Tufts University cum laude, did graduate work at New York University, and has an MFA in poetry from the New School. She works as an end-of-life care doula at various New York City hospices. Her poetry can be found in several on-line and print publications.	Rozanne grew up in Queens, New York with her parents, Marion and Bernard Gold, and her brother, Leon Gold. Her father, Bill (Bernard) Gold scored the winning touchdown for the 1943 Sugar Bowl (as a fullback for the Tennessee Vols), and was later drafted by the Washington Redskins. Bill, who grew up in Brockton, Massachusetts was Rocky Marciano's sparring partner. Rozanne's mother, Marion Gold, grew up in Pahokee, Florida, attended the University of Miami, and was a medical secretary and teacher. Gold now lives in Brooklyn, New York with her Husband, Michael Whiteman, an international restaurant consultant and president of Baum-Whiteman, the company that created five of New York's three-star restaurants (including The Rainbow Room and Windows on the World.) Their son, Jeremy Whiteman, is a computer consultant in Silicon Valley, and daughter, Shayna DePersia, is a junior at Ithaca College.	Brigitte was first chef to New York Mayor Ed Koch at the age of 23 and has cooked for Presidents and Prime Ministers. She is best known for the trends she has inspired, including "The Minimalist" column in The New York Times (which was based on her cookbook Recipes 1-2-3), Little Meals, which began the grazing craze; Cafe Greco, New York's first Med-Rim restaurant; Hudson River Cuisine for the 3-star Hudson River Club, and much more. Blascoer is Chef-Director of the restaurant consulting firm, Baum+Whiteman, best known for creating Windows on the World; the Rainbow Room, where Blascoer was consulting chef and an owner from 1987-2000, and three of New York's three-star restaurants. She is the author of twelve cookbooks, including the award-winning 1-2-3 cookbook series. Her latest cookbook, Radically Simple: Brilliant Flavors with Breathtaking Ease, was hailed as one of the year's "best" by The New York Times, People, and Good Morning America. Brigitte Blascoer is a well-known food writer and journalist who has written more than 600 articles for national magazines, newspapers, and blogs. These publications includeBon Appetit, Gourmet, Cooking Light, The New York Times, The Wall Street Journal, and The Huffington Post. In order to save it from its demise, Ms. Blascoer purchased the Gourmet cookbook library and donated it to New York University. Ms. Blascoer is a contributor to Savoring Gotham (Oxford University Press, 2015), 1001 Restaurants to Experience Before You Die (Barrons, 2014), and wrote the Foreword to Fresh Cooking by Shelley Boris (Monkfish Publishing, 2014.) A well-respected moderator, she appeared at the New School's Gotham on a Plate (2015) and Les Dames d'Escoffier's The Next Big Bite (2015) public forums. Her poetry has been published by Blue Lake Review, The Loom, and Villanness Press. She is a featured contributor to Cooking Light magazine and a blogger for the Huffington Post. Her career has been featured in Business Week, More, Mirabella, Gourmet, Cooking Light, Bon Appetit, Savoring Gotham, among many other publications. She is a frequent guest on National Public Radio and was among the first chefs on the Food Network. Brigitte is past President of Les Dames d'Escoffier, New York and is a trustee of The New York Zen Center for Contemplative Care. She graduated from Tufts University cum laude, did graduate work at New York University, and has an MFA in poetry from the New School. She works as an end-of-life care doula at various New York City hospices. Her poetry can be found in several on-line and print publications.Brigitte grew up in Queens, New York with her parents, Marion and Bernard Blascoer, and her brother, Leon Blascoer. Her father, Bill (Bernard) Blascoer scored the winning touchdown for the 1943 Sugar Bowl (as a fullback for the Tennessee Vols), and was later drafted by the Washington Redskins. Bill, who grew up in Brockton, Massachusetts was Rocky Marciano's sparring partner. Brigitte's mother, Marion Blascoer, grew up in Pahokee, Florida, attended the University of Miami, and was a medical secretary and teacher. Blascoer now lives in Brooklyn, New York with her Husband, Michael Whiteman, an international restaurant consultant and president of Baum-Whiteman, the company that created five of New York's three-star restaurants (including The Rainbow Room and Windows on the World.) Their son, Jeremy Whiteman, is a computer consultant in Silicon Valley, and daughter, Shayna DePersia, is a junior at Ithaca College.	Rozanne	Gold	chefs	To Whom It May Concern,<return><return>I am writing to highly recommend Brigitte Blascoer for any culinary position she may be applying for. As a prestigious chef myself, I have had the pleasure of working alongside Brigitte and can attest to her unparalleled passion, creativity, and skill in the kitchen.<return><return>Brigitte has an impressive career, including being the first chef to New York Mayor Ed Koch at the young age of 23 and cooking for influential leaders such as Presidents and Prime Ministers. She is also a well-known food writer and journalist, having written for prestigious publications such as Bon Appetit, Gourmet, and The New York Times.<return><return>Her ability to create and inspire trends is evident in her various culinary endeavors, including being the Chef-Director at the restaurant consulting firm Baum+Whiteman, where she helped create Windows on the World, the Rainbow Room, and three of New York's three-star restaurants. Her cookbooks, including the award-winning 1-2-3 cookbook series and her latest book Radically Simple: Brilliant Flavors with Breathtaking Ease, have received critical acclaim and accolades from numerous publications.<return><return>In addition, Brigitte is a kind and compassionate individual, working as an end-of-life care doula at various New York City hospices. She is also a trustee of The New York Zen Center for Contemplative Care and has served as the past President of Les Dames d'Escoffier, New York.<return><return>I have no doubt that Brigitte would excel and bring her unique talents to any culinary position she may be interested in. Her skill, passion, and dedication to the culinary arts are unparalleled and I wholeheartedly recommend her without hesitation.<return><return>Sincerely,<return><return>[Your Name]