I’ve realized that becoming more visible in my field as a chocolatier business woman is one way to stand out from the competition. I make it a point to do public speaking and appearances when the opportunities arise. I think of it as one step beyond sampling truffles at the farmers market. Demoing is great because I get to talk one-on-one with my customers and share with them why they are going to love my truffles. When I’m asked to be on a panel (twice so far), I get to share with many people. So, when I was invited to participate on a panel discussion by connector, Margaret Baggerly of GPS Connections, I took it!
This event was named “Leadership and Innovation: Recipes for Success!” which was created by EMC Corporation through their “EMC Women in Technology Program”. The program provides an opportunity for executive women to network among peers as well as with featured speakers and youth development organizations.
My fellow participating panelists were successful women in the food and beverage industry; Jill Silverman Hough – Culinary instructor and food writer (moderator), Amelia Ceja – President and Owner of Ceja Vineyards and Nora Tong – Chef and Owner of Nora’s Patisserie, French pastries in SF. We were asked to share our own recipes for success and bring some exciting spice to the evening.
Aside from meeting all these interesting, powerful women, I was introduced to two fabulous organizations that help develop the leaders of the future – Girls for a Change and Citizen Schools. In the future I’d love to get involved in the mentoring program Citizen Schools has with middle-schoolers.
As with most panel discussions, there was a moderator with questions we all had privy to a few days prior. Here are the five questions and my answers:
How did you get started in your industry and what characteristics do you think make you the success you are today?
My first significant exposure to quality chocolate was when I started working at Cocolat. I could hardly believe they were paying me! I was pretty happy to be getting $4.50 an hour and at least in my mind, all the chocolate I wanted. That experience directed me toward culinary school where I went through the whole program and it was while I was in the butchery class that I firmly decided I’d rather be in the candy kitchen. After graduating I work in many different restaurant, cafes, hotels, wholesale and retail bakeries on the Peninsula for about 10 years. Then I went back to school and got my degree in graphic design and worked as a designer for about 7 years but the kitchen, especially my love for chocolate, was calling me back. Obsession, perfectionism and loving what I do are characteristics that make me successful along with my thirst for knowledge and collaboration.
What skills do you think translate to other industries such as Technology and business?
My graphic design skills help me with my marketing and branding, as does expressing my passion by participating in social media; twitter, facebook, linkedIn and blogging. Selling product online using HTML to build my web site.
In graphic design I worked closely with clients, whether they were individual businesses or companies to conceptualize their ideas. That has taught me to communicate by listening and reflecting the customer’s needs.
What would you tell a young person starting out is the most important initiative they can take to be successful?
Try it. Go work or volunteer in an industry you think you’re interested in. When I was in sixth grade I wanted to be a veterinarian so once a week I road my bike down to the Humane Society where I volunteered.
What was your most difficult challenge and how did you overcome it?
In my business was probably formulating a room temperature, shelf-stable truffle base. I overcame it with patience, persistence… and lots of testing.
If you could do anything in the world besides what you are doing today what would it be? I’d pined over this question for days. I really can’t tell you what I’d rather be doing. I’m very fortunate to be in a geographical area with so much good food available and people who appreciate it.
There was a lot of the afore mentioned “appreciation” in the room that night. I got to meet a some wonderful, supportive women who inspired me. I hope to be asked to attend similar events in the future to and continue building my chocolate expertise.
