Women and Chocolate
Posted in: Opinion
Clay;Here Here! I hate office politics too. (and gossip). It's also a big reason why I'm in business for myself too.Brad.
Forum Activity for @Brad Churchill
Posted in: Opinion
Clay;Here Here! I hate office politics too. (and gossip). It's also a big reason why I'm in business for myself too.Brad.
Women and Chocolate
Posted in: Opinion
Andrea,I meant no offence at all. In fact if you re-read my post above, you will see that I'm in general paying a compliment to women.I am also a single father, and very well understand household/children stress.Personally, I don't know how stay at home parents (men OR women) handle that kind of stress. I can't do it full time. It's a constant, steady pressure, 24 hours a day. I can't fire my daughter if she's whiny or makes me mad. The house won't clean itself. The bills won't pay themselves. Just going to the mailbox knowing there's more crap coming down the pipe makes my skin crawl. I hate that kind of "all the time" stress, and respect those who can.Also owning a commercial kitchen, I can definitively say that the stress that's present there is VERY different, and can be very intense - so intense that a lot of people (both men and women) can't hack it. I've had people quit after only 4 hours on the job.I'm not posting in here to stereotype anyone. I'm simply sharing. If people are offended with my experiences, well... there's nothing I can do about that. Good or bad, it's what I've experienced in my career/life.
Women and Chocolate
Posted in: Opinion
"the exact type of pressure a lot of women don't traditionally handle well."I take offense to this statement. You try juggling being on the phone to make a doctor appointment for a sick two year old while he's throwing up all over you, during which you're cooking dinner for a large family (on a time crunch), the other kid's whining that they don't like what your cooking...all while keeping a smile on your face so everyone else in the house doesn't have to deal with all hell breaking loose. And don't forget you have to keep it all cleaned up and don't burn the dinner because the last thing you want after all of that is for anyone else to be grumpy. Sort of how you would handle a commercial kitchen I'd say. Honestly I think women handle stress great, we just don't expect a pat on the back for it. Maybe that is what our problem is.Andrea
Women and Chocolate
Posted in: Opinion
Let's generalize this last statement. There are -isms in every culture and they can be very hard to see if you are not a member of class being victim-ism-ized and you're not looking.Sex, age, race, size, weight, hair color (especially redheads [me!] and blondes), religion (or lack thereof), ethnicity, country of origin, sporting team affiliation, whether or not your teeth are white enough, Mac/Windows, do you open your eggs little end up or big end up? - what prejudices we may see as "natural" in our culture others will abhor, and vice-versa.My personal pet peeve in the workplace? I intensely dislike working with people who refuse to think for themselves - irrespective of gender or any other factor. I also hate office politics. It's one of the reasons I am self-employed.
Women and Chocolate
Posted in: Opinion
Over the years I've had the opportunity to work with men and women in many different professional capacities. IN GENERAL, what I've found is that women are FAR more creative than men. Did I say FAR? So "far" it's not funny. However that creativity comes at a cost. That cost being emotionally involved with what they are doing.I can name numerous examples - cake decorating, graphic arts, advertising, packaging - just to name a few. These are professions where the end result is to ellicit an emotional response from the client. As a general rule, men just "don't go there" emotionally.The reason I think more women haven't risen to the top of the culinary industry isn't because men are better, but rather because of atrition. In a commercial kitchen, the pressure can be incredibly intense, and in bursts, and in many ways politically ignorant - the exact type of pressure a lot of women don't traditionally handle well.I'm sure there's also discrimination and sexism (there always will be to some degree), but I can't personally attest to seeing any.Those who get past the male egos, machoism, harsh and direct ways that men communicate, and do so without cracking will, in my opinion do better than any of their male counterparts.Having said all of that, I've just let my shop manager read this, and as a professionally trained chef, and having had experience in commercial kitchens she's seen it all, and agrees. Those on this forum may disagree with my 2 cents here, but at least I have one professional female's opinion before pressing the "reply" key.Brad
Women and Chocolate
Posted in: Opinion
I agree with both Sam and llana. Men aren't usually the ones managing their families lives like the majority of women do. A man has an easier time of being accepted as 'professional' over a woman, even if she has better qualifications. Any field that is seen as a hands on type business is usually expected to be a mans field. Just the other day I had a jerk mechanic tell me "What do you know, you're a woman." This was over the transmission in my truck. I have a bust so there for I must not know anything? Pffft!! By the way, I was right and he was wrong.To me it's just crazy that the chocolate industry is not dominated by women. I mean come on folks, women have an intimate relationship with chocolate. More of the woman that try my chocolate taste a lot more of the flavors than the men, the guys usually say something like, "yeah that's really good" where as the women will say, "there is a slight fruity flavor here or the after taste is like this or that". Women, I think, are not as black and white as most men, we see things in many different perspectives. I think this is the main problem for woman and what helps out the men advancing in the field. That of course is not to say ALL women or ALL men fit this description.Wow, sorry for ranting!
AndreaOK, just have to add....it also seems that the prettier the woman, the harder it is to be taken seriously as a professional. But for men the more handsome they are the better they are treated.
Women and Chocolate
Posted in: Opinion
hmmm. Men are still more able to emerse themselves whole heartedly and totally into their careers. Less juggling. Not right but still true. That is my 2 cents.
Women and Chocolate
Posted in: Opinion
Most of the nationally renowned chocolatiers are men. Why is that?
updated by @Christine Doerr: 04/16/15 03:38:34
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
hi mindy,,,,if u take it in wrong way then i want to say sorry!!!but actually i want to your response about my website..... Chocolates ...and i also want to know about Panning Chocolates. Thanks and waiting your response.....Ashish
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Don't know exactly how you're a solution for me, but thanks anyways.
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,,,,,Mindy FongGood Morning,,,SofiaRaj are solution for you.The company was founded in 2007 and quickly established itself as a designer gourmet chocolates and corporate gifts.You can visit.. Chocolates
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the info! I didn't think that San Francisco weather would force me to use dry ice, something I have never heard of using for panning. But this seems like the answer to my problem.
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Clay,I think the pictures have been lost from the demo that shows the item my hubby built for me from PVC tubing that allows me to blow the cold air over the dry ice for the polishing stage.I really like your ides of the hose embedded in the ice coil. You could also jury rig one of those portable air conditioners to blow cold air.While this demo shows the use of polish to shine the product - I really like the technique where you heat up the coated product until it becomes mallable, then cool until it shines.
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Here is the direct link to the demo (it's post #25).I've never seen dry ice actually dumped into the pan before.To make this more friendly, make a cooling chamber by using an ice chest. Attach a small fan on one side of the chest and a flexible hose (e.g., vacuum cleaner) on the other. The fan blows air over the dry ice cooling it and creating positive pressure in the chest forcing it out the hose. You can direct the cool air into the pan using any number of simple rigs. You could use regular ice but that would pick up moisture which you don't want - so don't.Spend a few more bucks and get a variable speed fan and by introducing slots into the hose that can be covered up you can also alter air flow and have a way to alter the temperature of the air flow.There are other ways to do this, like have the fan pull and blow over the contents of the pan instead of the other way around. You embed a hose into a container that you fill with water and put in the freezer. This is cheaper than using dry ice and uses a lot less energy all the way around. The hose (embedded in a coil) in the ice acts as a heat exchanger and the fact that the air is not exposed to the ice means that the air doesn't pick up any moisture.:: Clay
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Haven't got a copy of that -but have taken the panning course from the NCA. Link to a demo I did on eGullet here http://forums.egullet.org/index.php?showtopic=87996&view=findpost&p=1198779
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I was told that there is a great article in Manufacturing Confectioner about the Basics of Panning Chocolates. Unfortunately, when I googled the article, only the first page shows up. Does anyone have a copy of the September 1996 issue? Does anyone have any basic tips for panning macadamias?
updated by @Mindy Fong: 04/11/25 09:27:36
How small can a small shop be?
Posted in: Opinion
True!Ideally I would split myself in two and work in the kitchen and work in the front...
How small can a small shop be?
Posted in: Opinion
I have 2 retail shops and lease a commercial kitchen in another location. Both retail stores are about 300 sf. One location has a small kitchen, about 250 sf but its cramped with packaging storage etc. so I leased space elsewhere. I deliver to one location and ship to the second. I also ship to numerous wholesale accounts. While its nice to think you can wait on customers and save labor while you are making chocolate its really impossible. You cannot be in the middle of making a ganache and have 3 sets of customers come in and all wait on you. Its very disruptive if you are in a busy location. ( Location, location) The plus side was when I did have help there on slow days they could help me. I have undercounter wine coolers for extra storage and garnite or stainless on top. I think its ideal to have a busy retail location and a kitchen in the back that you don't expect yourself to be the one ringing up the sale. But then you also have the problem of paying prime retail $$ for kitchen space.
updated by @Melanie Boudar: 09/09/15 23:52:23
How small can a small shop be?
Posted in: Opinion
Hi Joshua.I believe we are exactly in the same spot! I am working from home now, not selling anything yet. Just learning and having my friends trying the chocolates I make.
How small can a small shop be?
Posted in: Opinion
I don't know Andre, I hear chocolate can be very profitable! : )
How small can a small shop be?
Posted in: Opinion
Hi Andre. It sounds like you and I are in a similar position. I think I may be a step or two behind you though. I want to get making chocolate at home. You know on a very small scale, to get a feel for it, and make some money to put towards the shop. I by the way I am from NY as well. Any suggestions? Reply to my post. "Aspiring chocolate seller". So how did you get into chocolate? Good luck Andre!
How small can a small shop be?
Posted in: Opinion
Clay,Thank you for bringing these issues up. These are things I would not think by myself, although they are all very important to keep in mind.
How small can a small shop be?
Posted in: Opinion
Andre:There are a couple of things to consider that have not been touched on, yet. IN GENERAL:1) The more different things you do the more space you need. For equipment and for storage and for space to have the equipment out to be used (otherwise you waste lots of valuable time moving stuff around to clear up on from kind of work and get set up for another). You need to think about the number of techniques/styles you want to employ and the space required for each one.2) If you decide to go with a split store/kitchen arrangement either your hours go through the ceiling (because you are in the kitchen when the shop is closed) or the number of employees you need increases (you're in the kitchen and someone else is in the shop). If the shop and the kitchen are in the same physical location then you have to multi-task between production and serving customers.3) It's important to consider how you are going to "store" your pieces while the chocolate is crystallizing. On pans in sheet racks at ambient temperature? In a cooling cabinet?4) Standardize on your packaging. The more different kinds of packaging you have the more space you need to store it.The smaller the physical space you have, the more important it is to be extremely organized and to think through the mechanics of production in terms of the space needed and the steps and movement required.I am a little unconventional in the sense that I emphasize refrigeration as the key element in kitchen design. In particular, as the space gets smaller you need to focus your attention on under-counter (lowboy) units. This way you get your refrigeration needs covered without sacrificing work surface (most lowboy refrigeration units have NSF-approved stainless steel tops). Also, not to be overlooked, is that commercial vertical units can seem oppressively large (and loud) in small spaces making the space seem even smaller than it is.
How small can a small shop be?
Posted in: Opinion
I think it can be done. I recently saw a shop that was very well done, and I don't think any bigger than 300 square feet.Luis
How small can a small shop be?
Posted in: Opinion
I was under the impression you were making chocolates, not making chocolate. I can't imagine how a 250 sq. ft. area would be enough to make (bean to bar?) chocolate. I do think for making chocolate confections that 250 would be small but doable.Andrea
How small can a small shop be?
Posted in: Opinion
John, the retail store will always come after my chocolate-making. If I cannot make the chocolate, then I don't want to have a retail store.If running a retail store was my goal, I could pick something way more profitable than chocolate, right?!
How small can a small shop be?
Posted in: Opinion
Andre,If the 250 sq ft space is a good retail location, have you considered having someone else make your chocolate?John.Rossini@travelchocolate.com
How small can a small shop be?
Posted in: Opinion
You might just think about subletting some space from others too.In NYC is chocolate considered low-risk like North Carolina? If so you can use your home for a while if you can get it inspected by the agriculture dept. ($50 here in NC). Then just rent some space from someone else, or start picking up some little table-top cold display cases for $200 and dropping them in stores.Some intermediary thoughts as we're in the similar boats.
How small can a small shop be?
Posted in: Opinion
Wow!I need to start checking out spaces in New York. It is a very tough city to start any business; but I need to start checking.I hope you complete your space without any bumps on the road. Good luck,Andre
How small can a small shop be?
Posted in: Opinion
Andre,I started out working from home in a converted spare room. When demand grew to where I just couldn't fit the equipment/utensils/materials to work comfortably (a friend said to me that I don't work from home, I live in my factory) I leased some space and began the conversion to a production and retail facility. The entire space is 410 sq ft with the retail area being a very tiny 110! Enough for a display counter, credenza, register and other necessities. The kitchen is divided into hot and cold zones for added energy and ventilation efficiency.I will be making my own chocolate and its related products at this facility, which should be complete in the next 2 months. Capacity will be ~100 lbs daily.I also visited a chocolatier in Madrid whose entire kitchen, both hot and cold, was the size of my retail area! Now that was impressive use of space!
How small can a small shop be?
Posted in: Opinion
Diana, I guess we will always face those barriers (bad professionals, impossible to solve legal issues, government bureaucracy, etc), but that is true for pretty much any industry you are in. At least you are facing these challenges doing something you enjoy/love.I became a fan of your Facebook page. Will now spend some time looking through it.Opening one's first store must be so time consuming, so nerve shattering, but also so wonderful. The sense of accomplishment! I cannot wait - and look at me, just yesterday I got my first tempering machine (a Revolation 1 - ha! so small, but that's what I need now).
How small can a small shop be?
Posted in: Opinion
It's been a very long haul, but we are now nearing completion on our industrial premises. Check out our progress on facebook... http://www.facebook.com/pages/Lick-the-Spoon-UK/97969759316?ref=mf#/pages/Lick-the-Spoon-UK/97969759316?ref=nf I have to say that the stress is starting to get to me! Every day I come across "professionals" who simply can't do their job (not chocolate professionals...more like graphic designers, financial advisers etc). Honestly, it's money for nothing what some of these guys do!Despite having the conversation "is it all worth it, there must be easier ways to make a living" (with myself and my husband) on a regular basis, we're still passionate about it, and determined to make it work!Wish us luck!Diana
How small can a small shop be?
Posted in: Opinion
A few years ago we had a store in a casino in Cairns Australia it was 2 meters x 6 meters it was very small but it was great, But we had a 300square meter in the Industrial area of cairns so the rent was a lot cheaper than the casino and it went very well. My wife and I just go back from Melbourne and a lot of chocolate shops have a very small kitchen on site to finish a few chocolates (put on a show) then they have a larger kitchen off site.RegardsWallace
How small can a small shop be?
Posted in: Opinion
Hi Diana.That's amazing! I've never thought about branching out and having one kitchen to supply the stores. That's very forward-thinking.Thank you for your input. I understand the cost issue. Prices in Manhattan are crazy - I may need to look outside the island for a retail space.
How small can a small shop be?
Posted in: Opinion
Hi Andre,After 2 years of working from home with the kids around my ankles and a hundred other distractions, I have decided to do just that! We (myself and my husband) have bought a small unit on an industrial estate and will be fitting it out as our chocolate production facility. We are coupling this with a small shop in a recently refurbished retail outlet. The main advantages are that, in the UK, retail space costs a lot more than industrial space, and is generally charged per square foot, so this way, we get plenty of production and storage space, with just enough retail space to sell the chocolates and some ancillary beverages. Our final choice of shop is 350 sq ft, but we had looked at one which was 250 which would have been perfect and much cheaper! Someone beat us to it though! This dual-location set up also allows the opening of a second or third shop without the need to kit out 3 separate kitchens. I'll keep you up to date on what is going to be an exciting (but probably stressful) journey!Diana
How small can a small shop be?
Posted in: Opinion
I looked into a small store in New York City that is a little over 250 sq. feet and it does not have a kitchen - I would need to create one.I know this specific place is not for me, but I was wondering how small your small shop is? Is there anyone here who has a retail store but with a separate commercial kitchen in another location?Thanks,Andre CostaChocolatier-to-be
updated by @Andre Costa: 04/10/15 23:56:29
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Brian! Thank you! I saw this on their site, but then there is no info or pictures. I will write to them- I may have already and don't remember!! Thanks a bunch!!
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Ilana.Chef Rubber has "natural" sheets. www.chefrubber.com .b
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Hi thanks. I have their natural colors, but I am looking for transfer sheets made with natural colors.
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Hello Brian. Not exactly on the issue but does Tomric have any natural colored transfer sheets? Thanks