| Submission declined on 14 November 2024 by HitroMilanese (talk). This submission's references do not show that the subject qualifies for a Wikipedia article—that is, they do not show significant coverage (not just passing mentions) about the subject in published, reliable, secondary sources that are independent of the subject (see the guidelines on the notability of people). Before any resubmission, additional references meeting these criteria should be added (see technical help and learn about mistakes to avoid when addressing this issue). If no additional references exist, the subject is not suitable for Wikipedia.
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Comment: There is zero indication here, of them passing WP:GNG. Theroadislong (talk) 10:06, 14 November 2024 (UTC)
- Comment: Please review WP:GNG to better understand the criteria of inclusion. Hitro talk 09:58, 14 November 2024 (UTC)
 | A major contributor to this article appears to have a close connection with its subject. (November 2024) |
Ant Michael Born: Anthony Michael Carrillo; June 28, 1996; Miami, Florida, USA
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Early Life
Ant Michael, is an American cook born in Miami, Florida. He developed an early passion for culinary arts and the natural world. His interest in diverse cultures and flavors led him to explore French and Asian cuisine, which would later become his culinary specialties.
Culinary Career
Ant Michael a self taught cook known for his dedication to mastering French and Asian cuisine, combining traditional techniques with his unique interpretations. His culinary style reflects a deep appreciation for intricate flavors and methods, inspired by years of personal study and experimentation. His work in the kitchen is marked by a commitment to quality, creativity, and an understanding of societal cuisine.
Education
In addition to his self taught culinary expertise, Ant Michael holds an AA degree from Treasure Valley Community College as well as an AS degree in Geosciences from the College of Western Idaho.
Inspirations
Ant Michael’s culinary inspirations include Anthony Bourdain and Marco Pierre White, who have influenced his approach to French cuisine. From Bourdain, he draws an adventurous spirit and a passion for storytelling through food, while White’s intensity and precise techniques have shaped Ant’s respect for classic French cooking methods, from delicate sauce-making to the art of layering flavors.
In Asian cuisine, Ant looks up to Masaharu Morimoto and Masa Takayama. Morimoto’s fusion approach and Takayama’s mastery in traditional Japanese techniques inspire Ant’s commitment to authenticity and respect for ingredients. His Asian culinary style emphasizes precision, simplicity, and the art of balancing flavors, showcasing his dedication to both tradition and creativity
- ^ Michael, Ant. Personal interview. Conducted by Alan Richards. November 7, 2024.