Interview with Dimo Simatos by Laura Webb
LW: When did you start thinking about food as a career?
DS: When I was 17 years old, my brother, who is also a chef, introduced me to a German pastry chef who was working at the Royal Hotel in Durban. I knew, from that moment that working with food would be my career.

LW: Where did you receive your formal training?
DS: I began my training with the City and Guilds pastry course. I then continued my training in chocolate work in France, Switzerland and the United States.

LW: Do you remember the first thing you learnt to make?
DS: A simple chocolate truffle.


LW: You were a part of the national culinary team. What did you do to achieve this prestigious title?
DS: I worked at the Western Cape Hotel and Spa in Klienmond and the Head Chef, Garth Shnier, encouraged me to enter the team trials for the national culinary team. He was the national team manager at the time. I was selected to be a part of the team in the year 2000.

LW: You currently have an unbelievable job as the only official Lindt chef in South Africa. How did you become involved with Lindt?
DS: I arrived back in South Africa, after working in Switzerland, looking for a new challenge. I wanted to take a break from hotels and restaurants. I then heard, through the Chefs Association, that Lindt was looking for a promotional chef. I was referred and then began my relationship with Lindt.

LW: What is the best aspect of your job?
DS: There are many aspects of my job that I love. I would say a few of the best aspects is working with the finest Swiss chocolate everyday, being able to develop and perfect recipes and having the opportunity to work with people and encourage them to experiment with chocolate.

LW: What is your biggest achievement while working with Lindt?
DS: The establishment of the Chocolate Studio.

LW: What do you consider to be the six ‘must have’ ingredients in your pantry, when making desserts?
DS: Lindt chocolate, flour, eggs, butter, cream and sugar.

LW: What are the three most important kitchen tools in your home kitchen? Does it differ from your professional kitchen?
DS: The most important tools in my home kitchen would be my rolling pin, whisk and my Kitchen Aid Mixer. The three most important tools in my professional kitchen is the chocolate melting kettles, enrobing machine and once again my Kitchen Aid Mixer.

LW: What tips do you have for home cooks making splendid desserts and pastries?
DS: Hot oven, cold butter and patience

LW: Lindt Chocolate is known for its luxurious quality and unforgettable taste. Of all the desserts you have made with Lindt, which one has been you favorite? And why?
DS: The Lindt Chocolate Soufflé. I love the combination of the intensity of the chocolate and the delicate mixtures.

LW: What is your favorite dessert using only four ingredients? Or favorite dessert created in under 30 minutes?
DS: Lindt Surfin Chocolate Crème. It is made with Lindt Couverture, whipping cream, glucose and water

LW: What is your favourite dessert created in under 30 minutes?
DS: Spanish Hot Cocoa Drink.

LW: Which celebrity chef would you like to meet and if you could cook for him, what would you make?
DS: Paco Torreblanca. If I had the privilege of cooking for him, I would make the Spanish Hot Cocoa Drink. I would love to know what he thinks of it, since he is Spanish.

LW: Finally, what advice would you give to any aspiring pastry chef?
DS: Work hard and keep asking why.