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I tend not to mention who I work for on the boards to avoid commercialism, but if you'd like, email me and we can chat. I meant 'killer' in the more mundane sense; i don't know that i'm ever going to be mistaken for a surfer dude 8-)

I sort of got involved by accident. My background is in genetics and chemistry, and was working for a big ol' company in the midwest. My wife is from the Philly area, and she wanted to move back home. Turns out my company had a chocolate division that was looking for technical help and someone with ISO 9000 experience (I'm an auditor), and the pieces just fell into place. From an employment perspective, we've got backgrounds from chemistry to food science, and one fella who has no degree at all (and he probably knows more than all of us combined). I look for a lot of the qualities in an applicant as any other manager would for any other job - self started, ability to self direct, creativity, problem solving skills, presentation and interpersonal skills, etc. I didn't know anything about chocolate when i started, other than it was brown and i liked it, so lack of industry background isn't a show stopper, but it probably does make it harder to enter a non-entry level position.

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Sebastian, what do you mean by a "killer?" Do you mean killer in its surfer-dude gnarly context, or the tedious and mundane definition? And what exactly is your company and your job? How did you get involved in this profession?

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I'm going to need to hire another technical service person 8-) last year, that's basically all i did, was travel and teach. think i logged about 70,000 miles. i do think, however, that given your depth of knowledge on the specialty chocolates, that working day in and out with industrial type chocolates would be a killer.

there are jobs out there. most of them are going to be industrial in nature, the more specialized you drill down, the harder it becomes to find them of course.

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