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Michael J. Esswein
I started cooking at the tender age of 5. Now, at the ripe old age of 18, I experiment all the time with foods. I absolutly love cooking and making things for my family. I have been accepted to the California Culinary Academy Le Cordon Bleu in San Francisco, California. I recently was in charge of the restaurant in a ski lodge in Tahoe, Calif. at the age of 18.