Chocolatier's Hourly Wage

[Desiderio]

So today I tried to channel Kerry, while learning how to run the old Hillard enrober, but I felt more like Lucy!

I have never worked with a machine of that size. It's an old one, it has so many quarks, I was trying not to laugh (or cry). The people there have been doing this for years. I guess maybe I'll find my moment to shine when it comes to create new chocolates and recipes, but for now it's a humbling experience. 

So rusty, and I have always worked on my own, in chocolate at least.

On the plus side, I got the keys, so I can go in or stay later if I need to play a bit.

I did some house cleaning though, reorganize stuff, now I know a little more.🙄😏

Edited August 18, 2019 by Desiderio (log)

[Desiderio]

I have been going to the "other" job once a week in the past few weeks, and sometimes in the evenings after the museum job :-P. Yesterday I got to play with new (old) toys. It was fun and less daunting then the oldddd enrober machine, which I hope I never have to use again. The company is moving at the end of the year, apparently we are not taking anything to the new facility (because the two enrobers are so old and not up to code), he is buying new ones, just for the chocolate production. There are a couple of large tank tempering machines, which I would like to take with us, they need to be look at, but one is practically new! Anyway, I am thinking to take the leap around October, and I am also thinking of asking the owner to pay for a Melissa Coppel chocolate class as a signing bonus 😂, we'll see!

[Jim D.]

@Desiderio. it sounds as if you are going about this exciting yet frightening new project the right way. The decision on the part of management to purchase new equipment is also very encouraging. Good luck on the Melissa Coppel gambit--we'll see how much the new employer loves you!

[Desiderio]

I know there is at least one topic on setting up chocolate kitchen space here, any links?

The company will be moving by the end of the year in a new space, and I am hoping I will be able to design, at least in part, my chocolate laboratory. 

The current location is an old set up, based on old fashion candy making. We use a gas stove, more like a foundry, and copper kettles, I don't even have a regular stove or an induction burner. Production is kinda weird at the moment, very different from what I am use to. But with the new place I can set it up the way I want (at least I hope). I need some help figuring out what we need in the space in order to make it functional for production.

 

Thank you 🙂

[Kerry Beal]

The link on setting up a kitchen space was Bill Brown when he was setting up William Dean Chocolates in Florida. I know I've searched before and had trouble finding it. 

[Desiderio]

Thank you Kerry!

[Kerry Beal]

Found one of them.