{"id":2968,"date":"2014-07-29T12:00:01","date_gmt":"2014-07-29T12:00:01","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=2968"},"modified":"2014-07-29T01:56:26","modified_gmt":"2014-07-29T01:56:26","slug":"patricia-tsai-chocolate-maker-owner-chocovivo","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/patricia-tsai-chocolate-maker-owner-chocovivo\/","title":{"rendered":"PATRICIA TSAI \/ CHOCOLATE MAKER & OWNER \/ ChocoVivo"},"content":{"rendered":"

\"\"<\/a> <\/span><\/p>\n

\n
Patricia grew up in the midwest craving candy bars over her mom’s home cooking. Now, her work at ChocoVivo<\/a> involves educating the world about chocolate as a food<\/span>, not just a candy bar. The irony is not lost on us – but hey, why mince words when we’re talking about chocolate?<\/p>\n

<\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em><\/p>\n<\/div>\n

When did you know that you wanted to work in food?<\/em><\/strong><\/span><\/div>\n

\n<\/em><\/strong><\/span><\/div>\n<\/div>\n
\n

At a certain point I woke up every morning staring at the ceiling with tears streaming down my face thinking:\u00a0 “THIS<\/em> is what I was meant to do after graduating from a four-year college? I have about 50 more years to go.” That’s when I knew something needed to change.<\/span> <\/span><\/span> <\/span><\/span><\/p>\n

\n

How did you get your current good food job?<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n

\n
\n
\n
\n
\n
\n

I started Chocovivo<\/a> after graduating from Wharton and getting my CPA. I went on this journey to figure out how to combine the two things I enjoyed, people and food. \u00a0Initially I had no intention of being a chocolate maker, but I wanted to understand the social and commercial impact of chocolate in society.\u00a0 Looking through the windows of chocolate shops around the world, I began to wonder what was behind the artisan-made truffle encased in a custom box.\u00a0 How was it processed?\u00a0 Where did it come from?\u00a0 As my curiosity peaked, so did the start of my chocolate journey.\u00a0 What makes the journey special is that through the years of trying to figure out how to stone-grind, I developed a relationship with my grower.\u00a0It was important for me to know where I get my cacao beans.\u00a0 Should I go through a distributor or a broker?\u00a0 There wasn\u2019t enough transparency in the cacao industry.\u00a0 Through trials and tribulations, I met my grower in Tabasco, MX.\u00a0 It was truly the start of my business as he became a mentor and a father figure to me.\u00a0 My relationship continues with him today and as the business grows.<\/p>\n<\/div>\n

How did your previous work or life experience prepare you for a good food job?<\/em><\/strong><\/span><\/div>\n
<\/em><\/strong><\/span>I\u00a0grew up\u00a0in Oklahoma.\u00a0\u00a0My mother went to a small community college in Taiwan to learn a more holistic approach of healing your body with food.\u00a0 My dad’s a Western Medicine Doctor.\u00a0 You can see the dichotomy of growing up in a small farm town of 3000 people in Oklahoma with no other ethnic family or food.\u00a0 Mom <\/span><\/span><\/span>cooked a full spread\u00a0every night with things like Chicken soup with\u00a0goji berries, ginseng, wood ears, and shiitake mushrooms, fermented kimchi, and fresh-pressed soaked soybean juice.\u00a0Oxtail bones were already a norm back in mom’s cooking repertoire.\u00a0 I remember Mom having to ask for Bones and Oxtail at\u00a0the butcher shop in the grocery store or find it in the 50 cent section.\u00a0\u00a0I didn’t understand food back then and was like any other kid that yearned for chips and pop. Long days of walking home from school in the hot Indian Summer and starving when I got home and just wanting to eat something – which in this case was just some fuji apples that were in the fridge or some tofu pudding with ginger syrup.\u00a0 Mom’s deal with me\u00a0to play high school\u00a0sports was that I had to eat\u00a0her cooking before heading to the basketball game.\u00a0 I truthfully preferred to eat nachos with Velveeta cheese\u00a0topped with\u00a0canned jalape\u00f1os\u00a0and a snicker’s bar at the gym concession stand.\u00a0 My choice of drink:\u00a0Dr. Pepper.<\/span><\/span><\/div>\n

\n<\/span><\/span><\/div>\n<\/div>\n
\n
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?<\/strong><\/em><\/span><\/div>\n

\n<\/strong><\/em><\/span><\/div>\n
I called it quits as a CPA.\u00a0 I’m still persevering in food, but it’s the hope that one day the fruits of my\u00a0labor will pay\u00a0off.\u00a0 Hope is the\u00a0word that fuels me right now, because it’s not an easy process.\u00a0 I came from a world where I sat comfortably in an air-conditioned office.\u00a0\u00a0I thought\u00a0about where I wanted to eat,\u00a0what I could do on the weekends,\u00a0who I could have brunch with on Sunday.\u00a0\u00a0My world turned 180 when I decided to leave.\u00a0\u00a0I\u00a0toil away at something that not a lot of\u00a0people understand.\u00a0 But\u00a0the relationships that I’ve cultivated form hard working\u00a0and trustworthy people give me that hope that one day\u00a0this will pay off.\u00a0 The once steady paycheck is\u00a0no longer here.\u00a0 Knowledge is power and when people understand and listen to what we do in terms of going from bean-to-bar and stone grinding using very traditional\u00a0methods,\u00a0that’s\u00a0the light that continues to stay lit in me.<\/span> <\/span><\/span> <\/span>
\n<\/strong><\/span><\/div>\n

<\/strong><\/p>\n

What can you identify as the greatest\u00a0opportunities\u00a0in food right now?<\/em><\/strong><\/span><\/div>\n

\n<\/em><\/strong><\/span><\/div>\n
\n

The greatest opportunity is that people are more willing to listen to what producers are doing and appreciating it in a deeper level than 10 years ago. <\/span><\/span><\/p>\n<\/div>\n

If you could be compensated for your work with something other than money, what would it be?<\/em><\/strong><\/span><\/div>\n

\n<\/em><\/strong><\/span><\/div>\n
Being\u00a0a part of a community\u00a0with like-minded philosophy on life & food.\u00a0\u00a0Steve Jobs said it best, thank goodness there is an end, because we work harder to hopefully create and see something through.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Patricia grew up in the midwest craving candy bars over her mom’s home cooking. Now, her work at ChocoVivo involves educating the world about chocolate as a food, not just a candy bar. The irony is not lost on us – but hey, why mince words when we’re talking about chocolate? When did you know […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[7,12],"class_list":["post-2968","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-business","tag-production"],"yoast_head":"\nPATRICIA TSAI \/ CHOCOLATE MAKER & OWNER \/ ChocoVivo - Good Food Jobs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.goodfoodjobs.com\/blog\/patricia-tsai-chocolate-maker-owner-chocovivo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PATRICIA TSAI \/ CHOCOLATE MAKER & OWNER \/ ChocoVivo - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"Patricia grew up in the midwest craving candy bars over her mom’s home cooking. 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