df_m_chefs_2_para_w_chatgpt: 44

This data as json

rowid	first_name	last_name	gender	career_sec	personal_sec	info	seed_first_name	seed_last_name	occupation	chatgpt_gen
44	Essie	Jurado	f	De Cavel worked in Zermatt, Antibes, the British West Indies, and New York City before moving to Cincinnati in 1993 to become Chef de cuisine at The Maisonette, which earned 5 stars from Mobil during his time there. He left in 2002 to join a partnership to run his own restaurants Jean-Robert at Pigall's, which became Ohio's only Mobil four-star restaurant. With his partners he went on to open JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, and Lavomatic Cafe, all located in the greater Cincinnati area. In 2009 he left the partnership to start Jean-Robert's Table in 2010, French Crust in 2011, Le Bar a Boeuf in 2014 and Eat at Jean-Bob's in 2015, and Restaurant L and Frenchie Fresh in 2016. He has been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". Since 2009 he has been chef-in-residence at the Midwest Culinary Institute. De Cavel has four times been a semifinalist for the James Beard Best Chef in the Great Lakes Region, in 2008, 2009, 2012, and 2013. He has received three James Beard nominations for Best Chef in the Midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's Greenwich Village headquarters, six times. During his tenure The Maisonette received five stars from Mobil. Jean-Robert at Pigall's received four stars from Mobil and was recognized by Relais & Châteaux. In 2007 he was named a Master Chef by Maîtres Cuisiniers de France.	De Cavel was born in Roubaix, France. He was educated at Le Feguide culinary school in Lille, France. He and his wife Annette Pfund de Cavel live in Newport, Kentucky with their daughter Laeticia. De Cavel was diagnosed with an aggressive form of leiomyosarcoma in May 2018.	de jurado was born in roubaix, france. sh ewas educated at le feguide culinary school in lille, france. sh eand her wife annette pfund de jurado live in newport, kentucky with their daughter laeticia. de jurado was diagnosed with an aggressive form of leiomyosarcoma in may 2018.de jurado worked in zermatt, antibes, the british west indies, and new york city before moving to cincinnati in 1993 to become chef de cuisine at the maisonette, which earned 5 stars from mobil during her time there. sh eleft in 2002 to join a partnership to run her own restaurants essie at pigall's, which became ohio's only mobil four-star restaurant. with her partners sh ewent on to open jeanro bistro, pho paris, greenup cafe, twist, and lavomatic cafe, all located in the greater cincinnati area. in 2009 sh eleft the partnership to start essie's table in 2010, french crust in 2011, le bar a boeuf in 2014 and eat at jean-bob's in 2015, and restaurant l and frenchie fresh in 2016. sh ehas been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". since 2009 sh ehas been chef-in-residence at the midwest culinary institute. de jurado has four times been a semifinalist for the james beard best chef in the great lakes region, in 2008, 2009, 2012, and 2013. sh ehas received three james beard nominations for best chef in the midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's greenwich village headquarters, six times. during her tenure the maisonette received five stars from mobil. essie at pigall's received four stars from mobil and was recognized by relais & châteaux. in 2007 sh ewas named a master chef by maîtres cuisiniers de france.	Jean-Robert	Cavel	chefs	To Whom it May Concern,<return><return>I am writing to recommend Essie Jurado for any culinary position that she may be applying for. <return><return>As a prestigious chef myself, I have had the pleasure of working alongside Essie in the past and can attest to her exceptional talent in the kitchen. She is a dedicated and highly skilled chef who has worked in some of the most renowned culinary destinations around the world such as Zermatt, Antibes, the British West Indies, and New York City. <return><return>Her passion for cooking extends beyond the kitchen as she has been a major influence in the Cincinnati area's culinary scene. From her work at the Maisonette, which earned five stars from Mobil, to running her own successful restaurants like Essie at Pigall's, French Crust, and Le Bar a Boeuf, she has made a significant impact on the regional culinary landscape and has been widely recognized for her contributions. <return><return>Essie's extensive experience, culinary expertise, and creativity make her an asset to any culinary team. Her dedication to the craft is unparalleled, and her tireless work ethic is evident in the numerous awards and accolades she has received throughout her career, which include being named "arguably the most recognizable chef in town" and "one of the region's most well-known chefs." <return><return>I highly recommend Essie for any culinary opportunity, and I am confident that she will continue to excel and inspire others in whatever role she pursues. <return><return>Sincerely,<return>[Your Name]