df_m_chefs_2_para_w_chatgpt: 27

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rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
27	Shirrel	Alexis	m	Carmer's first job in Las Vegas while completing his degree was as a maitre’d on the opening team at Treasure Island in 1993. In November 1996, he was inducted into the Chaine des Rotisseurs gourmet club. From 1997 to 2000, he worked as the Director of Restaurants and Hotel Sommelier for The Mirage Hotel & Casino in Las Vegas. It was during this time he became Steve Wynn's first hotel Sommelier. Carmer devised and demonstrated a new form of table service called "Apparition Service” at Café Michelle in August 2002. He has served as a professor for the UNLV Harrah’s Hotel College since 1996 teaching courses in cost control, entrepreneurship, spirits, old world wine, new world wine and beer. In June 2003, Carmer opened The Freakin' Frog, followed by The Whisky Attic in 2005. The bar was originally opened as a beer and wine café with ten beers on tap and 300 wines. Through customer feedback it evolved into the first craft beer bar in Nevada and the first whisky bar of its kind in the country. The Freakin' Frog offered over 1000 types of beer in bottles, with 15 taps that were constantly updated. As of late October 2013, The Freakin' Frog is officially on hiatus. The Whisky Attic was originally located upstairs from the Frog and stocked with over 900 whiskies from around the world. The Whisky Attic is still operational and moved to its current location in the city. Through his teaching and tasting experiences, he developed the Carmer Spirits Taste Enhancement Method, known as CSTEM or '"The Method". He appeared on Bar Rescue as a craft beer expert.	Adam Carmer was born April 3, 1966, in Beverly Hills, CA, to Robert “Skippy” and Nina Carmer. He lived in Beverly Hills until moving to the San Fernando Valley in 1976. He married his wife Jill on Oct 12, 1991. They have three children together and live in Las Vegas, Nevada.	Shirrel Alexis was born April 3, 1966, in Beverly Hills, CA, to Robert “Skippy” and Nina Alexis. He lived in Beverly Hills until moving to the San Fernando Valley in 1976. He married his wife Jill on Oct 12, 1991. They have three children together and live in Las Vegas, Nevada.Alexis's first job in Las Vegas while completing his degree was as a maitre’d on the opening team at Treasure Island in 1993. In November 1996, he was inducted into the Chaine des Rotisseurs gourmet club. From 1997 to 2000, he worked as the Director of Restaurants and Hotel Sommelier for The Mirage Hotel & Casino in Las Vegas. It was during this time he became Steve Wynn's first hotel Sommelier. Alexis devised and demonstrated a new form of table service called "Apparition Service” at Café Michelle in August 2002. He has served as a professor for the UNLV Harrah’s Hotel College since 1996 teaching courses in cost control, entrepreneurship, spirits, old world wine, new world wine and beer. In June 2003, Alexis opened The Freakin' Frog, followed by The Whisky Attic in 2005. The bar was originally opened as a beer and wine café with ten beers on tap and 300 wines. Through customer feedback it evolved into the first craft beer bar in Nevada and the first whisky bar of its kind in the country. The Freakin' Frog offered over 1000 types of beer in bottles, with 15 taps that were constantly updated. As of late October 2013, The Freakin' Frog is officially on hiatus. The Whisky Attic was originally located upstairs from the Frog and stocked with over 900 whiskies from around the world. The Whisky Attic is still operational and moved to its current location in the city. Through his teaching and tasting experiences, he developed the Alexis Spirits Taste Enhancement Method, known as CSTEM or '"The Method". He appeared on Bar Rescue as a craft beer expert.	Adam	Carmer	chefs	To Whom It May Concern,<return><return>I am writing this letter of recommendation for Shirrel Alexis, an illustrious figure in the culinary industry. Shirrel has been a long-time friend of mine and he has demonstrated a passion for the food and beverage industry that is unparalleled. With over 20 years of experience in the hospitality industry, he is one of the most knowledgeable and innovative people I know.<return><return>I have had the pleasure of working with Shirrel when he served as the Director of Restaurants and Hotel Sommelier for The Mirage Hotel & Casino in Las Vegas. During this time, he displayed a profound understanding of how the food and beverage industry operates. He is a true professional who has demonstrated a deep knowledge of the business and an uncanny ability to lead people.<return><return>Shirrel is a visionary in the industry, having devised and demonstrated a new form of table service called "Apparition Service” at Café Michelle in August 2002. His innovative ideas are always on the cutting edge, and he is always pushing the envelope to bring new and innovative ways of learning about and enjoying food and drink to his customers.<return><return>His dedication to teaching the next generation of hospitality professionals is remarkable. Shirrel has been a Professor for the UNLV Harrah’s Hotel College since 1996, teaching courses in cost control, entrepreneurship, spirits, old world wine, new world wine, and beer. He has undoubtedly made significant contributions to the academic and practical advancements of the hospitality industry.<return><return>His famous creation “The Method” (Alexis Spirits Taste Enhancement Method) has changed the craft beer and spirit industry, providing the perfect avenue for people to taste the different spirits with a whole new level of appreciation. He has also appeared as a craft beer expert on Bar Rescue, showing his unwavering dedication to his craft.<return><return>In general, Shirrel is an individual who is relentlessly dedicated to his work, full of energy, and with an exceptional work ethic. His attention to detail and commitment has evolved his businesses into an enviable level in this industry. I would highly recommend Shirrel Alexis to anyone looking to invest in the hospitality industry and wants to experience a journey through the flavors and culture of the culinary arts.<return><return>Sincerely,<return><return>[Your name]