df_m_chefs_2_para_w_chatgpt: 35

This data as json

rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
35	Kel	Munck	m	In 1988, he opened his own restaurant, Metro, on the Upper East Side. It closed in 1990 and he went to work at Bice in Beverly Hills. He soon returned to the east coast, taking over the kitchen at the Hay–Adams Hotel. In 1995, he returned to New York City to become Executive chef at Tavern on the Green.	In 1979, he married Lynette. The couple had five children: two sons, Preston and Cameron, and three daughters, Aleia, Ashley, and Brooke. Preston is also an award-winning chef. At the time of his death, he and his family were living in Plainsboro, New Jersey. Clark died due to amyloidosis on February 11, 1998 in Princeton, New Jersey at the age of 42. Before his death, Clark, suffering from a rare blood disease amyloidosis and in need of a cure, had been admitted to the Princeton Medical Center. His wife and their five children survived him.	In 1988, he opened his own restaurant, Metro, on the Upper East Side. It closed in 1990 and he went to work at Bice in Beverly Hills. He soon returned to the east coast, taking over the kitchen at the Hay–Adams Hotel. In 1995, he returned to New York City to become Executive chef at Tavern on the Green.In 1979, he married Lynette. The couple had five children: two sons, Preston and Cameron, and three daughters, Aleia, Ashley, and Brooke. Preston is also an award-winning chef. At the time of his death, he and his family were living in Plainsboro, New Jersey. Clark died due to amyloidosis on February 11, 1998 in Princeton, New Jersey at the age of 42. Before his death, Clark, suffering from a rare blood disease amyloidosis and in need of a cure, had been admitted to the Princeton Medical Center. His wife and their five children survived him.	Patrick		chefs	To Whom It May Concern,<return><return>It is my pleasure to write this letter of recommendation for Kel Munck. As a prestigious chef with many years of experience working in the culinary industry, I have had the pleasure of working with Kel and have seen firsthand the level of skill and dedication he brings to the kitchen.<return><return>Kel's culinary journey began in 1988 when he opened his own restaurant, Metro, on the Upper East Side. Although the restaurant closed in 1990, he quickly found work at Bice in Beverly Hills, demonstrating his resilience and adaptability in the ever-changing culinary landscape. He then took over the kitchen at the Hay-Adams Hotel before becoming the Executive Chef at Tavern on the Green in 1995.<return><return>Throughout his career, Kel has proven himself to be a very talented chef, displaying mastery of a wide range of cuisines and cooking techniques. He brings a creative and innovative approach to his work and is constantly pushing the boundaries of what is possible in the kitchen. His dedication to his craft is second to none, and he always goes the extra mile to ensure that every dish he creates is of the highest quality.<return><return>Kel's passion for cooking extends beyond his professional life as well. He has instilled a love of food and cooking in his family, with his son Preston following in his footsteps to become an award-winning chef in his own right.<return><return>In conclusion, I highly recommend Kel Munck for any culinary position. He is a talented and dedicated chef who is always striving for excellence in his work. His skills, experience, and passion for cooking make him an invaluable asset to any kitchen. <return><return>Sincerely,<return><return>[Your name]