Having a lifetime love of cooking I always yearned to work in the food industry but never imagined it was possible. After University I took a traditional role and having climbed the ladder I found the same job satisfaction wasn't there. I decided to train as a chef part time and after completing it found a restaurant, 2 weeks from completing I was diagnosed with a very large brain tumour so I had to return to the day job. As I now had limited use of my left side. The itch didn't go away. I focussed on what I could do and hence my new career happened. Choosing to set up a luxury chocolate brand in a cost of living crisis and when cocoa prices had tripled isn't for the faint hearted!