Creating content for Tony’s Chocolonely
“I feel privileged to be occupying a role… where you get to be emersed in all the brand love,” says Micah Douglas, Content and Community Manager at Tony’s Chocolonely.
Micah has only be in the role for two-and-a-half years but he can’t speak highly enough of the place.
In this episode of the Career Conversations podcast series, he reveals all about how he ended up working for the chocolate company.
He says he didn’t initially see himself working in the food industry: “It’s been a pretty winding path, food never seemed like the obvious choice to me.”
Tony’s Chocolonely is going on tour – find out where and when
In fact, Micah initially got into events marketing, something he studied at Bournemouth University.
But after doing a work placement at Mr Lee’s Pure Foods, he realised it was the sector for him.
He was eventually drawn to the lights of London and, despite still being relatively inexperienced, he took a huge gamble.
He quit his jobs, “probably a bit too prematurely,” he says, and he didn’t even have another one lined up.
Eventually, a recruiter pointed him in the direction of Tony’s Chocolonely and the rest is history.
Listen to the full episode to find out how he makes sure everything he posts is accurate and fair, the specific skills you need for a Content and Community Manager role, and get some advice on how to make your CV stand out.
Micah Douglas, Content and Community Manager, Tony’s Chocolonely
Micah Douglas ‘The Choctopus’ is the UK Content & Community Manager for Tony’s Chocolonely, the chocolate makers on a mission to end slavery in the chocolate industry.
Previously at Mr Lee’s Pure Foods, Micah uses his role diversity to share Tony’s social impact, whilst representing a need for POC and disability representation in food marketing.
Get to know Micah – 5 quick questions
What’s your career highlight so far?
“That first day when I joined Tony’s. Being flown out to Amsterdam having been part of a team of maybe 10 people, to suddenly being with 120 people, raising our arms in the air with some chocolate bars. It very much felt like all of that hard work building up to this new job had paid off.”
What would you like to see the industry at large doing more of?
“Definitely more social impact. To deliver more impactful things to the world. Being less about just the product and maximising profits, and being more about delivering something really meaningful back to the world.”
What’s the most useful mistake you’ve made in your career?
“Becoming a bit impatient and being a bit too big for my boots when I handed in my notice a bit too early at my first company. I think that was the biggest mistake I’ve ever made in terms of it being an incredibly useful thing in terms of driving me to my next role. I definitely wouldn’t encourage anyone to do it!”
What do you wish you could tell your younger self?
“Feel less pressure, be more confident about your ability, your natural strengths. Ask lots of questions, don’t ever assume and be less judgemental.”
What’s your favourite meal?
“I’m making lots of jerk-spiced lentils, and combinations of rice or something that’s mashed with jerk lentils, coriander, all spice. I’m just loving that flavour profile at the moment.”