df_f_chefs_2_para_w_chatgpt: 52

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rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
52	Mort	Rathbun	m	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.	mort was first chef to new york mayor ed koch at the age of 23 and has cooked for presidents and prime ministers. he is best known for the trends he has inspired, including "the minimalist" column in the new york times (which was based on his 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. rathbun is chef-director of the restaurant consulting firm, baum+whiteman, best known for creating windows on the world; the rainbow room, where rathbun was consulting chef and an owner from 1987-2000, and three of new york's three-star restaurants. he is the author of twelve cookbooks, including the award-winning 1-2-3 cookbook series. his 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. mort rathbun 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. rathbun purchased the gourmet cookbook library and donated it to new york university. ms. rathbun 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, he appeared at the new school's gotham on a plate (2015) and les dames d'escoffier's the next big bite (2015) public forums. his poetry has been published by blue lake review, the loom, and villanness press. he is a featured contributor to cooking light magazine and a blogger for the huffington post. his career has been featured in business week, more, mirabella, gourmet, cooking light, bon appetit, savoring gotham, among many other publications. he is a frequent guest on national public radio and was among the first chefs on the food network. mort is past president of les dames d'escoffier, new york and is a trustee of the new york zen center for contemplative care. he graduated from tufts university cum laude, did graduate work at new york university, and has an mfa in poetry from the new school. he works as an end-of-life care doula at various new york city hospices. his poetry can be found in several on-line and print publications.mort grew up in queens, new york with his parents, marion and bernard rathbun, and his brother, leon rathbun. his father, bill (bernard) rathbun 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. mort's mother, marion rathbun, grew up in pahokee, florida, attended the university of miami, and was a medical secretary and teacher. rathbun now lives in brooklyn, new york with his 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 this letter to highly recommend Mort Rathbun for any culinary-related opportunities that may arise. As a prestigious chef in the culinary industry, I have had the pleasure of knowing Mort Rathbun for several years and can attest to his exceptional talent, dedication, and passion for everything he does.<return><return>Mort's culinary expertise is undeniably impressive, having cooked for several major political figures, including New York mayor, Ed Koch, and many other prominent figures. He is respected in the industry for his unique and innovative approach to cooking, which has led to his inspiring several culinary trends, including the "the minimalist" column in the New York Times.<return><return>Mort is the author of numerous award-winning cookbooks, including his latest work, Radically Simple, which was hailed as one of the year's best by the New York Times, People, and Good Morning America. He is also a well-known food writer and journalist with over 600 articles published in national magazines, newspapers, and blogs.<return><return>Beyond his culinary expertise, Mort is a passionate advocate for health, care, and wellbeing. He is a noted end-of-life care doula and a respected trustee of the New York Zen Center for contemplative care. His distinguished career and accomplishments have received coverage in Business Week, More, Gourmet, Cooking Light, Bon Appetit, and many other publications.<return><return>Therefore, I highly recommend Mort Rathbun for any culinary-related opportunities. His dedication, passion, and exemplary talent in the culinary industry make him an exceptional choice for any position.<return><return>Sincerely,<return><return>[Your Name]