Lindt pastry chef Dave Digiaro works in Sydney’s answer to Willy Wonka’s chocolate factory. Like the famous set-up in Roald Dahl’s tale, the Lindt factory in Mascot has separate rooms: one for chocolate making, a baking room for pastries and one for ice cream. “When I started I got lost a few times,” Digiaro says. “There is a freezer here the size of my house. The kitchen alone is just huge.” Digiaro, a fourth-year apprentice, makes cakes, chocolates, quiches, ice creams, breads and pastries for Lindt’s three cafes. Each day begins at 5am or 6am. “The first thing we do when we come in is finish the cakes for the cafes,” Digiaro says. Depending on the day Digiaro and three other chefs will spend the rest of the shift on focusing on one area of operation. Digiaro says there are deadlines to ensure the cakes are in time for the daily delivery. The Daily Telegraph, February 4.
Feb 17
