Wikipedia:Articles for deletion/Keith Sarasin


 * 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 keep‎__EXPECTED_UNCONNECTED_PAGE__. (non-admin closure) CycloneYoris talk! 01:06, 13 May 2023 (UTC)

Keith Sarasin

 * – ( View AfD View log | edits since nomination)

Interviews, promtional coverage in trade publications. Fails WP:GNG. US-Verified (talk) 11:16, 5 May 2023 (UTC)
 * Note: This discussion has been included in the deletion sorting lists for the following topics: Authors, Food and drink,  and New Hampshire.  Spiderone (Talk to Spider) 11:17, 5 May 2023 (UTC)

Keep per the significant coverage in multiple independent reliable sources. The subject passes Notability (people), which says: "People are presumed if they have received significant coverage in  that are,  of each other, and .If the depth of coverage in any given source is not substantial, then multiple independent sources may be combined to demonstrate notability; trivial coverage of a subject by secondary sources is not usually sufficient to establish notability." Sources    The article notes: "Keith Sarasin, a Nashua-based chef, knew things had to change when he worked in elegant Boston restaurants. He couldn’t stand working with the tomatoes the restaurants ordered, California veggies picked green and ripened with chemicals. ... Sarasin quit, moved back to the Nashua area and founded The Farmers Dinner, a concept that brings growers, interested diners and like-minded chefs together for an evening of locally sourced food. ... Sarasin migrated to Boston, where he honed his passion for cooking as an executive chef. He made it to the top, then quit to pursue his own vision: cooking and sourcing food from as close to home as possible.  He volunteered at area farms for six months and saw food come right out of the ground."  The article notes: "Chef Keith Sarasin spent a large part of his COVID-19 quarantine time writing an 800-page cookbook centered around a single topic. Working 70 hour weeks for seven months, he produced "Meat: The Ultimate Cookbook" (Cider Mill Press, May, 2021), a gorgeously photographed and designed primer that includes butchering techniques and tips on how to choose just the right cut of beef, pork, or chicken for the 300 original recipes within. ... This is the third book from the New Hampshire chef who founded The Farmers Dinner, a series of dinners featuring New England grown and produced ingredients and one that comes with a sprinkle of irony."</li> <li> The article notes: "Keith Sarasin’s life journey in food service began at 14, with his first job at Red Lobster. Today, at 35, the Nashua resident is founder and CEO of The Farmers Dinner, a business that exclusively presents community dinners, bringing New Hampshire farmers and chefs together, using all locally raised products from beans to brisket."</li> <li> The article notes: "Tonight, we are cooking up some mouth-watering dishes with Chef Keith Sarasin. Chef Sarasin is an author, chef, restauranteur, founder of The Farmers Dinner, and a passionate student of Indian cuisine. He takes us through his culinary journey and cooks up some delicious dishes in the process."</li> <li> The article notes: "Although his book is titled "The Perfect Turkey" (Cider Mill Press, 2018), chef Keith Sarasin says the most important thing to remember about cooking your Thanksgiving turkey this year is that you should never worry about perfection. ... But if you do want to get as close to poultry perfection as possible, Sarasin’s cool little book will help. While it’s chock full of recipes for sides and desserts including gravy and cranberry sauce, turkey takes center stage in all its many preparations – smoked, spatchcocked, grilled, roasted and even sous vide. If you’re wondering about which rubs and brines to use (both wet and dry brines), he includes plenty of ideas for that, too."</li> <li> The article notes: "Keith Sarasin is a man who likes it local. Whether it’s his burger, his eggnog, or the music playing in his MP3 player, it’s just not the same if it comes from more than 15 miles away. And now he’s going public with it. Sitting at the top of a hill on a Hollis farm with bartender Jared Bracci in June, Sarasin first spoke the idea of a "local night" at the Old Amsterdam Bar and Lounge in Nashua. ... Sarasin had booked Jackson, the musician he manages, to play Amsterdam every Wednesday night."</li> <li> The article notes: "Playing a video game with a childhood friend was the catalyst for chef Keith Sarasin’s appreciation of Indian cuisine. Now, two decades later, he’s helping Americans understand just what he loves about Indian home cooking through a new YouTube channel and a series of virtual cooking classes. The first hour-long class is Oct. 4. ... Shelat has since retired and while she offered Sarasin the chance to purchase the market, the chef was running Greenleaf Restaurant in Milford. He’s since left Greenleaf and can now concentrate on continuing The Farmer’s Dinner series where guests will often enjoy a dish from Sarasin’s Indian cuisine repertoire as well as his new YouTube channel, which covers Indian cuisine and history and live Indian cooking classes."</li> <li> The article notes: "So I asked Keith Sarasin to help jolt me out of my habitual dishes. He’s chef and founder of The Farmers Dinner. He and his crew do on-site, farm-to-table dinners using locally produced foods. ... Keith is more than a food whisperer; he’s a local produce booster. He refers to sunchokes as “the New England truffle” and looks most kindly upon imperfect vegetables, like the parsnip with tiny bug trails or the carrot gnarled by New England’s rocky soil."</li> <li> The book review notes: "Local chef Keith Sarasin, founder of The Farmers Dinner, created the consummate guide to Thanksgiving dinner. His new book “The Perfect Turkey” starts with a fresh take on this traditional feast, including options for preparing turkey that range from frying or grilling to smoking. There are even instructions for a sous vide bird and spatchcocking for a quicker turnaround. You’ll find imaginative recipes for dry rubs and brines that spice and juice up the bird. ... The book is great for beginners, but also gives insight to seasoned veterans of the Thanksgiving table."</li> </ol>There is sufficient coverage in reliable sources to allow Keith Sarasin to pass Notability, which requires "significant coverage in reliable sources that are independent of the subject". Cunard (talk) 23:12, 6 May 2023 (UTC) </li></ul>


 * Keep - The three sources that are his own books, probably should be sectioned off and bulleted as part of the article. But first six sources are reliable, and enough for this stub. — Maile  (talk) 01:09, 8 May 2023 (UTC)


 * Keep - As per above argument by Cunard, chef is notable for Wikipedia inclusion. Rath Butcher (talk) 03:36, 8 May 2023 (UTC)


 * The above discussion is preserved as an archive of the debate. <b style="color:red">Please do not modify it.</b> 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.