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Michael McDermott started in the restaurant business when he was knee high to a countertop; in his family’s restaurant at the age of five years old. Having developed a real passion for food and cooking at an early age he attended he Culinary institute of America.

Michael has worked with The White House, The National School Lunch Program, The Food Network, Multiple Cruise Lines, Maxim's of New York, Le Cordon Bleu Culinary Program, The Ann Wigmore Institute, The USDA, and many others. Michael has also appeared nationally and internationally in multiplatform media for over 20 years.

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