Michael began his training as an inspired 17-year old, at Bournemouth and Poole College when he undertook his three year basic training in catering. He also trained at the renowned cookery school ‘Le Notre’ in Plastir, France, where his passion for sugarcraft, boulangerie, chocolate and pattiserre flourished. Michael then started his career in London, where his first job was at Langan’s Brassiere. He then moved to the 5 star Sheraton Park Towers, which is where Michael discovered his love of pastry.