David Carmichael began his pastry career in high school at the Barefoot Contessa in East Hampton, New York. For three and one half years David worked hard, beginning as a dishwasher, and taking advantage of every opportunity to work with food along the way, gradually moving into the position of pastry chef. As head of the department after barely one year, David created his own line of desserts: fruit tarts, chocolate, whatever he desired.
After graduating high school, David attended the Culinary Institute of America's two-year program for professionals. Immediately following graduation, David went on to the following positions: Le Bernardin, pastry department, four years under the direction of François Payard. David followed Chef Payard to Restaurant Daniel where he spent one more year. He worked briefly with Eli Zabar, well known for breads and home-style baked goods, before moving on to become head pastry chef at Sign of the Dove for one year. David then became head pastry chef at Lutéce under André Soltner where he stayed for another year.