Chocolatier
CurrentI am a Chocolatier, and I am very happy with it. Chocolate has always been a love and passion in my life, but becoming a Chocolatier was nowhere in my sights when I first chose a career. Consequently, I obtained professional qualifications in economics, business administration, logistics, executive coaching, you name it. I always followed the beaten track. Study the theory, get the qualifications, then try and do it. Until I discovered chocolates, that is. I was very eager, maybe a bit too much, but I did not want to wait until a course came up. I read materials online, followed forums and discussions, watched videos, and practiced. I was very happy to discover that my love of chocolate is backed with a natural knack for getting things right with it.In the end, I taught myself. I am sure that I wasted time and energy on things that under the guidance of an experienced professional I could have avoided. But not knowing what is impossible sometimes works in your favour. I am sure that I would not have developed a great dairy free and Vegan range had I started with a conventional training. I can attest to the wisdom of 10,000 hours experience. Even though I have worked with chocolates for longer than that now, I learn new and try new things all the time, and that is just as well.