If you've noticed that eco-chocolate companies are all the rage in Brooklyn these days, much of that is thanks to our borough's original eco-forward chocolate company, CocoaVino. Alisha and her business partner, Avril, took their collective 15+ years of experience in non-profit humanitarian aid and (naturally) put it to good use founding their chocolate business in 2004. They slaved away in a Bed-Stuy kitchen to fill their truffles and drunken figs with as many organic, fair trade, local, and seasonal ingredients as possible, all the while learning as much as they could about chocolate and wine. Recently Alisha has scaled back a bit and taken on a new role - as an educator and activist for sustainable seafood with Clean Fish (if you want to join Alisha and the Clean Fish team, check out their posting for Regional Sales Manager).

What attracted you to a good food job?

Well, I did go to culinary school and start my food career in my own kitchen, but I eventually wanted to leave the kitchen because I wanted to see the light of day again! And get two days off every week! Five years was enough to wear me down.

What I love about food is that it relates to every aspect of life and our place in the world. It's joyful, sensual, psychologically-loaded, political, environmental, religious and poetic - all at the same time. Every time we eat, we engage what it means to be alive. And to work in food is to live right in the heart of it all.

How did your previous work or life experience prepare you for a good food job?

My pre-food life was in non-profits, mostly international humanitarian aid, and my work with food has always been ethically driven. When you're working with the issues of environmentally and socially responsible sourcing, either purchasing for the kitchen or working with producers, you're participating in changing the world in a really tangible way. From my previous work, I understand the larger issues that every pound of chocolate or every fish relates too.

What advice do you have for others in search of a good food job?

Learn as much as you can and get engaged. The American good food movement is being written right now. New companies and organizations are springing up everyday. Jump in and figure out where you fit. Revolutions are not for the meek!

If you could be compensated for your work with something other than money, what would it be?

Travel vouchers. I want to see, taste and experience as much as I can.