Gary.mexico

Hello, Gary.mexico, and Welcome to Wikipedia! Thank you for your contributions to this free encyclopedia. If you decide that you need help, check out Getting Help below, ask me on my talk page, or place {{Help me}} on your talk page and ask your question there. Please remember to sign your name on talk pages by using four tildes (~~~~) or by clicking if shown; this will automatically produce your username and the date. Also, please do your best to always fill in the edit summary field with your edits. Below are some useful links to facilitate your involvement. Happy editing! Fuhghettaboutit (talk) 17:49, 8 June 2012 (UTC) Getting started A tutorial • Our five pillars • Getting mentored How to: Edit a page • Upload and use images • Create your first article Intuitive guide to Wikipedia • Article Creation Wizard Getting help Frequently asked questions • Tips Where to ask questions or make comments Request administrator attention Help desk: A Wiki Styled page to ask questions on Help directory: A comprehensive list-style help contents page Policies and guidelines Neutral point of view • No original research Verifiability • Reliable sources • Citing sources What Wikipedia is not • Biographies of living persons List of policies • Three-revert rule • Sock puppetry Copyrights • Policy for non-free content • Image use policy External links • Spam • Vandalism • List of guidelines Deletion policy • Conflict of interest • Notability The community Build consensus • Resolve disputes Assume good faith • Civility • Etiquette No personal attacks • No legal threats Community portal • Village pump Signpost • IRC channels • Mailing lists Writing articles Be bold in editing • Develop an article The perfect article • Simplified manual of style Stubs • Categories • Disambiguation Peer review • Featured content Miscellaneous User pages • Talk pages Awards a registered contributor can achieve and award Clean up: General • Spam • Vandalism Join a WikiProject • Translation Useful templates • Tools • User scripts

{{Help me}} Here is an article I'd like to put on Wikipedia. Could you please look at it and tell me if it will work? Thanks

Adam Carmer (born April 3, 1966) is a Las Vegas-based entrepreneur, professor, and author. He is the owner of The Freakin' Frog and The Whisky Attic. He is the author of the book, The Method and the inventor of the C:STEM, the Carmer Spirits Tasting Enhancement Method, for tasting spirits.

Born and raised in Beverly Hills, later moving to The San Fernando Valley, Carmer initially attended The University of Southern California and studying philosophy, cinema and communications. He completed his studies at The University of Nevada Las Vegas, where he received a Bachelor of Arts Degree in Communications in 1996 and a Masters of Science Degree in Hotel Administration in 2011. He is currently studying to obtain a Doctorate in Higher Education from The University of Liverpool. He has served as a professor in for the UNLV Harrah’s Hotel College since 1996 teaching courses in cost control, entrepreneurism, spirits, old world wine, new world wine and beer. (1) (2) (3) (4).

Adam's first job in Las Vegas while completing his degree was as a "relief maitre D' on the opening team at Treasure Island in 1993. In November, 1996 Adam was inducted into the Chaine des Rotisseurs gourmet club(9). From 1997-2000, Adam worked as The Director of Restaurants and Hotel Sommelier for The Mirage Hotel & Casino in Las Vegas (5). During this time, he gained experience as a master chef and sommelier (5). Carmer devised and demonstrated a new form of table service called "Apparition Service” ( 7) at Café Michelle in August 2002 (8). In June 2003, Carmer opened The Freakin' Frog, followed by the Whisky Attic in 2005. The first of it's kind in the state, The Freakin' Frog offers over 1000 types of beer in bottles, with 15 taps that are constantly updated(6). The Whisky Attic upstairs is stocked with over 850 whiskies from around the world (6).

Through his teaching and tasting experiences, he developed the Carmer Spirits Taste Enhancement Method, known as C:STEM or "The Method"(2) (5) (10). C:STEM is the subject of his forthcoming book entitled, The Method, which will be published through Workhorse Press in 2012.

1. http://www.ratemyprofessors.com/ShowRatings.jsp?tid=668042&all=true

2. http://cognacs.wordpress.com/2011/01/05/cognac-in-las-vegas-professor-adam-carver-serves-remy-martin-louis-xiii-at-100-per-shot-and-recommends-not-smelling-the-cognac-before-drinking/

3. http://www.lasvegassun.com/news/2009/jan/28/adam-carner-adjunct-professor-barkeep-and-restaura/

4. http://www.reviewjournal.com/lvrj_home/2000/Mar-01-Wed-2000/lifestyles/13041235.html

5. http://www.drinkspirits.com/general-spirits/adam-carmer-carmer-spirits-tasting-enhancement-method/

6. http://www.lasvegasweekly.com/places/freakin-frog/

7. http://www.reviewjournal.com/lvrj_home/2002/Sep-11-Wed-2002/living/19566771.html

8. http://www.lasvegassun.com/news/2002/aug/23/columnist-muriel-stevens-cafe-michele-by-any-name-/

9. http://www.lasvegassun.com/news/1996/nov/19/columnist-muriel-stevens-dinner-gave-fabulous-samp/

10. http://digitalcommons.library.unlv.edu/cgi/viewcontent.cgi?article=2049&context=thesesdissertations

Gary.mexico (talk) 18:35, 8 June 2012 (UTC)

Your submission at Articles for creation

Thank you for your recent submission to Articles for Creation. Your article submission has been reviewed. Unfortunately, it has not been accepted at this time. Please view your submission to see the comments left by the reviewer. You are welcome to edit the submission to address the issues raised, and resubmit once you feel they have been resolved.

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Thank you for your contributions to Wikipedia! avs5221^{(talk|contrib)} 18:55, 1 July 2012 (UTC)

Your submission at Articles for creation

Adam Carmer, which you submitted to Articles for creation, has been created.
The article has been assessed as Start-Class, which is recorded on the article's talk page. You may like to take a look at the grading scheme to see how you can improve the article.

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Mdann52 (talk) 16:30, 5 July 2012 (UTC)