Cake! magazine by Australian Cake Decorating Network February 2016 | Page 72
Geoffrey Michael
interview with
If you haven't been to the bustling regional centre of Albury before, now there’s an
even sweeter reason to mark it on your map. Over the past couple of years,
Executive Pastry Chef Geoffrey Michael Dimitrovsk has established an extraordinary
boutique patisserie full of mouth-watering morsels.
Written by Marianna Saran
Geoffrey’s modern twist on classic
French patisserie pushes the
boundaries in an ever-evolving
industry. His love for chocolate is
apparent, with many of his desserts
and pastries filled, covered or
adorned with it. In this interview
Geoffrey shares with the ACDN
some tips about one of the world’s
most consumed foods.
Tell us a little bit about yourself and
how you came to be a master of
pastry and chocolate?
I am a country boy, born and raised in
Albury NSW. I have been a pastry chef
for 15 years and to become successful
at anything you need hard work,
dedication and most of all passion.
Where does the inspiration for your
amazing desserts come from?
I draw inspiration from many things
including childhood memories and art
pieces, and I’m always inspired to be
better than yesterday.