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.

Immediately following graduation at the Culinary Institute, Carmichael began his restaurant career at Manhattan's Le Bernardin in 1990.

Eli Zabar's Vinegar Factory followed in 1994 where Carmichael undertook his first restaurant Head Pastry Chef position.

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.

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