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.