Dimo’s training started at the South African Naval Catering School in Simonstown and progressed from there to include some of the top institutions overseas, examples being the International School of Confectionary Arts in Washington, USA, where he concentrated on modern and classical chocolate decoration, and the Fabilo International Confectionery School in Switzerland, where he completed a course in the classical and modern applications of cast, pulled and blown sugar, for decorative showpieces. He has worked in establishments in the UK, Europe and South Africa, a highlight being a position aboard the Crystal Symphony, a 6-star luxury cruise liner. Dimo has been a member of the National Squad since 2001 and was a part of the team that competed in the American Culinary Classic in Chicago, USA in May last year, wining two silver medals.

Find more news and information about the South African Chefs' Association visit
www.saca.co.za