Talk:Homaro Cantu

PR
This reads a lot like PR copy. Perhaps someone could help tone down the praise and language a bit? 69.251.226.26 00:58, 28 January 2007 (UTC)
 * I reverted because there wasn't anything that crazy in there in terms of it being a PR piece. I also added the spoiler alert to the iron chef bit. 68.103.207.65 06:42, 29 January 2007 (UTC)  (That is to say, I'm all for editing it to get it to the proper POV but don't just take a Class 4 laser to the article and chop off everything.  Leave the good information in tact please.)  68.103.207.65 09:12, 29 January 2007 (UTC)

Early Life
http://www.thefreelibrary.com/You're+the+inspiration-a0132055703 Cantu, the son of a fabricating engineer for Lockheed Martin For the former company, who learned as much setting his mother's kitchen on fire with an explosive combination of butter and boiling water as he did from watching his grandmother cook traditional Mexican dishes. A native of Portland, Oregon, the laser focused Cantu speculates that, had he not become a chef, he'd have ended up "a pyrotechnicianPyr`o`tech`ni´cian http://www.starchefs.com/chefs/rising_stars/2005/chicago/html/bio_h_cantu.shtml The son of an engineer, Cantu – a scientist at heart – is driven by insatiable curiosity and endless possibilities. And it is fair to say that the same enthusiasm that drove Cantu to dismantle his father’s lawnmower multiple times and chomp on $5, $10 and $20 dollar bills as a young boy still consumes him. Considering the BS he spouts about his AI kitchen assistant 'matrix' on the Future Food show I wonder if we shouldn't take his other claims with a grain of fleur de sal?

Is there any backup for his claims of homelessness as a child? And does anyone have a clue how exactly miricle berries could cure world hunger? I wonder how far he's willing to take his culture jamming...

Guyonthesubway (talk) 17:23, 1 June 2010 (UTC)

You Know, I Like Future Foods, But...
This whole Wikipedia article reads like a press release. I'm not challenging his notability, particularly when it comes to molecular gastronomy, just wondering if someone has the chutzpah necessary to tone this article down a bit. 68.225.171.64 (talk) 08:02, 4 February 2011 (UTC)


 * All of the above comments on tone & unreferenced material were correct and should be addressed now. --ThaddeusB (talk) 14:48, 17 April 2015 (UTC)

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