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Wikipedia:Articles for deletion/Frank Haasnoot

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The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.

The result was soft delete. Based on minimal participation, this uncontroversial nomination is treated as an expired PROD (a.k.a. "soft deletion"). Editors can request the article's undeletion. Liz Read! Talk! 23:12, 22 June 2022 (UTC)[reply]

Frank Haasnoot (edit | talk | history | protect | delete | links | watch | logs | views) – (View log | edits since nomination)
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Non-notable chef. valereee (talk) 18:36, 1 June 2022 (UTC)[reply]

Frank Haasnoot won the World Chocolate Master in 2011, which is one of the biggest competition in the world of pastry. Currently, chef is actively continuing his career as a pastry chef and instructor, educating students all around the world. He has also worked as an Executive Pastry Chef in top pastry companies such as Dobla, Peninsula Hotel Hong Kong. The Dutch chef and chocolatier master has over 350k followers on Instagram, he is one of the chefs who have elevated their craft to the new art form. He built the foundation of techniques and methods for new generation of chefs. KseniaChabria (talk) 16:40, 6 June 2022 (UTC)[reply]

Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks, RL0919 (talk) 19:23, 8 June 2022 (UTC)[reply]

  • Comment sources are mainly in Dutch, so I don't know how reliable they are. A brief summary of his residence in a Paris establishment via the AFP [1], is about all I find for him. Nothing in GBooks, Gscholar, the NYT either. Oaktree b (talk) 20:08, 8 June 2022 (UTC)[reply]

Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks, Liz Read! Talk! 23:43, 15 June 2022 (UTC)[reply]

The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.