In college, my studies made me a scientist and a teacher. I became a licensed biology teacher. I taught in high schools for a couple years before my dream job and I came together in the same time and space.
It was my husband who actually took the phone call, from out of the blue, wondering if I’d be willing to work for Ambrosia Chocolate Company. Duh! That’s exactly what I wanted without even knowing the position existed.
I started working at Ambrosia in a quality control job (oh yeah, lots and lots of chocolate tasting) and then I moved into research and product development. In case you’re wondering, that’s even more tasting!
For nearly 10 years I had my hands in chocolate, producing formulas for such companies as Pillsbury, Nabisco, Good Humor, ConAgra, Edy’s, Mrs. Fields, and Quaker Oats.
Besides making chocolate formulas, I learned to troubleshoot chocolate problemsfor businesses. Sometimes over the phone, and sometimes in person, I would help resolve their chocolate and candy-making issues. I learned a lot about what problems occur throughout the industry.
And, to expand my role, the company trained me to be a taster on their taste testing panel. Eventually I ran taste test panelsfor the new products that we developed in our laboratory.
Now my passion is taking this knowledge and providing it to chocolate lovers, chocoholics, chocolate businesses, and anyone who enjoys chocolate in any form. By doing this, I can help you can enhance your chocolate experience, whether you prefer making it or eating it. This will boost your overall love and enjoyment of chocolate!