We've heard of people who don't like chocolate. And while we do our best not to judge, we will admit how hard it is to empathize. Whether it's chocolate - the taste, the scent, the texture, the sight of it - that brings a smile to your face or something else, we're sure you can relate to Sam's description of the curious, hungry food lovers who make his job at Videri so worthwhile.
When did you know that you wanted to work in food?
My first job in the food industry was washing dishes at a greasy spoon burger joint in Torrance, CA. I was raised by farmers, both my grandfathers were farmers. My Uncles and cousins still run our family farm that has been growing leafy greens since 1905 in northern California. My first memories of food are holidays with who knows how many relatives and friends in the kitchen all day, making delicious things. I didn't pick chocolate specifically, it picked me. I want to do this for the rest of my working life. I haven't felt this alive, in a job, ever.
How did you get your current good food job?
When I first got a job at another chocolate factory, it was because my wife got a job from a friend. The two of them were making all the chocolate and my wife thought I would like the sorting and roasting part of it. I did. I love sorting beans, I love roasting them and I love the way it challenges you to apply so many different elements of taste, smell and problem solving on the fly.
How did your previous work or life experience prepare you for a good food job?
I used to drive an RV around the country for a skateboarding company. Driving a moving frat house will teach you a lot of different things. But, mostly it taught me how to fix things quickly and efficiently. In a chocolate factory if a machine breaks it needs to be fixed now and not in a couple of weeks. Our production schedule is set for a year and if something isn't working it disrupts the entire factory.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
The biggest obstacle for me, is continuing to make chocolate daily. When you own a small business and have a family, it is very difficult to do so many different things but continue doing the one thing you started out to do. Be a chocolate maker and MAKE chocolate. I have no desire to sit back and watch other people have all the fun making chocolate. I will continue to figure out how to balance the responsibilities of being an astute business owner, husband, father, chocolate maker and friend. I have never considered quitting because this feels so right. On tough days or long days I constantly remind myself how lucky I am to work at a chocolate factory! This is the best job I will ever have.
What can you identify as the greatest opportunities in food right now?
The greatest opportunity in food is on the side of the customer and consumer. There are so many different options and opportunities to enjoy amazing and interested foods, treats and beverages. Because everyone benefits from delicious things! On our end as creators, chefs, cooks, bakers and the like, we get to create wonderful things for a nation of hungry and curious people.
If you could be compensated for your work with something other than money, what would it be?
We get it every day. Smiles. Getting paid in smiles is the best compensation!