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Dimo Simatos is the head pastry chef for Lindt South Africa. His formal training started at the City and Guilds pastry course and he continued to train in chocolate work in the United States, France and Switzerland while working in a number of South African hotels. He also represented SA from 2000 until 2006, at the United States Culinary Classic Competition; in Germany at the Culinary Olympics, and in Singapore in the Culinary Challenge as part of the national pastry squad.
However, this young man of Greek heritage, has now found his dream job as the pastry chef (and scientist) at Lindt SA where he works with the finest chocolate, developing and perfecting recipes every day. He is also passing on his expertise with workshops in desserts, chocolate décor, showpiece making and chocolate praline making. The chocolate studio is the first of its kind in SA offering specialised training workshops to entry level chefs and all chocolate lovers. To find out more about the workshops please go to the chocolate studio.