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David Carmichael
Born: July 09, 1970
Bay Shore, N.Y
 
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What some suburbanites tolerate as stressful necessity, chef David Carmichael credits as one of the secrets of his success. Carmichael uses his daily two-hour train ride in and out of Manhattan to think of new desserts, map out the day's game plan and read "with no one bothering me;" he's mentally prepared and ready to hit the ground running as soon as he arrives at Oceana restaurant. His suburban home offers another advantage: He's started a garden that supplies him with fresh mint for desserts at the restaurant, and he has high hopes for the strawberries, rhubarb and figs he's planted, too.



He's been at Oceana for four and one-half years and oversees daily production of 400 to 550 bread rolls plus 200 to 300 portions of dessert. His sweet treats have attracted such acclaim that the chef says about 95 percent of the restaurant's customers order dessert even though NPD Crest, a foodservice research organization, reports that as few as 20 percent of fine-dining customers purchase dessert.



Courtsey:http://findarticles.com/p/articles/mi_m3190/is_47_34/ai_67547988

 
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David Carmichael
What some suburbanites tolerate as stressful necessity, chef David Carmichael credits as one of the secrets of his success. Carmichael uses his daily two-hour train ride in and out of Manhattan to th
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David Carmichael
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.
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Pastry Chef David Carmichael's Crème Brûlée on Starchefs
DAVID CARMICHAEL Crème Brûlée Not your usual crème brûlée, this treat includes dulce de leche, ... DAVID CARMICHAEL OCEANA-New York, NY Philosophy on food:
http://www.starchefs.com/chefs/ pastry/DCarmichael/html/index.shtml
 
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