What has been your biggest personal achievement in your time with HC?
Travelling to Osuben, Ghana to open a Medical Centre in the Kwahu district. It now provides crucial healthcare to families living nearly 30 kilometres from the nearest hospital with limited access to transport.
After we opened the centre, the local community made me a tribal chief with a special responsibility to help the village develop its cocoa industry. Afterwards we danced for hours with hundreds of villagers outside the new medical centre, dressed in traditional Kenti cloth. I’ll never forget that day.
What does an average working day/week look like?
There isn’t really an average week. It could be anything from working on a press launch for a new range of chocolates to overseeing the copy for a seasonal menu change at Rabot 1745, our restaurant in Borough Market. I work closely with our Design team on strap-lines and campaign direction. As a luxury lifestyle brand, we have a wide portfolio of products, and we keep everything in-house - so I have a wide remit and a brilliant cross-functional team.
What has been the most surprising thing you’ve learnt about the company?
How much there is to learn about chocolate. I’m still learning today - we grow our own cocoa on the island of Saint Lucia which means we go from “roots to wrapper” rather than just bean-to-bar The cocoa pod is limitless in its capabilities. Beauty products, cocoa shell infused teas, salted caramel vodka, savoury dishes – the possibilities go on and on. I’m lucky to work in such an inventive company where there are no restraints on our imagination and ideas.
What is the favourite part of your job?
Without a doubt, the creativity.
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