| 词条 | David Carmichael |
| 释义 |
| name = David Carmichael | image = David Carmichael chef.jpg | caption = Chef David Carmichael | birth_date = {{birth date and age|1970|7|09}} | birth_place = Bay Shore, New York, United States | death_date = | death_place = | style = Modern American Pastry | education = Culinary Institute of America | restaurants = Le Bernardin Daniel, [https://web.archive.org/web/20071021020245/http://elizabar.com/vinegar.html Vinegar factory] Sign of the Dove Lutéce Oceana Abbocatto Gilt | television = The Today Show The Food Network Rosie O'Donnell Show | prevrests = | awards = | website = }}David Carmichael is an American chef, specializing in pastry. Born and raised in New York, he has run several pastry kitchens in many of Manhattan's finest restaurants. He currently works at Gilt restaurant, situated in the New York Palace Hotel. He is known for his salted milk chocolate ice cream and warm brownies.[1] BackgroundBorn in Bay Shore, New York, and raised in East Hampton, New York, David Carmichael began his culinary career by working at Ina Garten's Barefoot Contessa speciality food store. While attending East Hampton High School, Carmichael worked his way to the pastry chef position at the store before graduating school in 1988. Following on from high school, he made his decision to commit to a career in pastry and attended the Culinary Institute of America, graduating in 1990. Notable RestaurantsImmediately following graduation at the Culinary Institute, Carmichael began his restaurant career at Manhattan's Le Bernardin in 1990. There he worked as a Pastry Sous Chef for three years. It was here that Carmichael experienced the influence of Francois Payard which "opened up the world of French technique and pastry to me".[2] In 1993 he moved from Le Bernardin to Daniel Boulud's first restaurant, Daniel, at the Surrey Hotel. Eli Zabar's Vinegar Factory followed in 1994 where Carmichael undertook his first restaurant Head Pastry Chef position. Next came Head Pastry Chef positions at the Sign of the Dove (1995–1996) and Lutéce, working with André Soltner (1996–1997). In 1997 Carmichael took up the position of Head Pastry Chef at Oceana where he would remain in charge for ten years. The restaurant served as a platform to truly hone his skills and develop his own style of desserts, and also to capture the culinary media's attention, which resulted in a number of awards. In 2007 he moved to Gilt Restaurant at the New York Palace Hotel where he has worked with Justin Bogle and Patrick Cappiello.[1] On the 8th October, 2007, Gilt received a Michelin star and became the second restaurant, after Oceana, to receive a star with Carmichael as Head Pastry Chef.[3] Awards
TelevisionDuring his career David Carmichael has made numerous television appearances on the Today Show, including baking the cake for Katie Couric's final appearance on the show. There have also been several segments on the Food Network and also an appearance on The Rosie O'Donnell Show. Notes1. ^1 {{cite news|last1=Sidman|first1=Amanda|title=New generation of chefs take over the top kitchens in New York City restaurants|url=http://www.nydailynews.com/life-style/eats/new-generation-chefs-top-kitchens-new-york-city-restaurants-article-1.1057259|accessdate=6 September 2015|work=NY Daily News|date=April 9, 2012}} 2. ^Nation's Restaurant News, Nov 20 2000 3. ^PRNewswire {{webarchive|url=https://archive.is/20070419112943/http://sev.prnewswire.com/restaurants/20071008/CLM041A08102007-1.html |date=2007-04-19 }}, Oct 2007 References[https://web.archive.org/web/20080509162120/http://www.giltnewyork.com/nyc-restaurant-pastry-chef.php Gilt Restaurant: David Carmichael Profile] [https://www.reuters.com/article/lifestyleMolt/idUSN0630017820070606 Reuters Lifestyle] The Today Show, NBCStarChefs Magazine{{DEFAULTSORT:Carmichael, David}} 7 : 1970 births|American chefs|Male chefs|Living people|People from Bay Shore, New York|People from East Hampton (town), New York|Culinary Institute of America Hyde Park alumni |
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