The magnificent seven. Nothing less!

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Someone who is completely in tune with her/his taste buds, give them ample space and time identify and savor flavors and then appreciate them in their entirety

Having a “Choco BN” with a glass of cold cocoa coming back from school

WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT? I like dark chocolate and even better with hazelnuts. I eat the nut first, then the chocolate, when this is possible. I never eat “white chocolate” and very eat “milk chocolate”.

I became involved because I love chocolate and want to support some of my friends who are part of this initiative. And also mostly because i am passionate about fairness and global justice and I strive for human beings to be treated with dignity and without any form of abuse, including in cocoa supply chain. There is still a lot of work to be done within the cocoa ecosystem to get there and I aim to do my share.

That we stick to the company’s values

WHAT YOU ARE NOW? During corporate life, I learned some company leaders have values and do good things that work into the company DNA, some don’t. I liked the ones who do. After layoffs, I went ot PSU for another Masters and stumbled upon the Certificate of  Business of Social Enterprise and worked with companies on their B Corp certifications. I was hooked and created Mighty Epiphyte Consulting after graduation.
st right, to make it simple and obvious for anyone.

Very first? Probably to be a veterinarian. A biology degree led me into medicine and I loved it.

Someone who appreciates the science, discovery, effort and delight that goes in to preparing and savoring good food. I have to add good animals husbandry to that too, and being organic, eco-friendly where possible.

As a kid living in Belgium.

WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT?  I like Chocolat-e very much. I miss Cacao the store. I like the mission of Tony’s Chocolonely but am not super fond of the chocolate itself.

At the Benefit Corporation For Good happy hour meetings.

The care that’s put into the sourcing and packaging. Then the texture and flavor

WHAT YOU ARE NOW? Steve Jobs spoke about being able to look back and connect the dots in your journey.  Although I would describe myself as an introvert, I’ve always worked in public forward arenas. Psychology major in college, restaurant management, building customer service teams and programs and most recently in B Corp community engagement endeavors around food insecurity and sustainability.
This journey has led me to my personal mission statement that “we have an obligation to be positive stewards for our team members, our environment and our community”.  There were many people, currently and in my past, that offered support along the way.  My quest is now to find a means to apply learnings from my journey that will allow me to be a positive steward moving forward.

I help organizations build programs and processes that gather customer feedback that result in actionable insights and customer retention. I help organizations see the forest for the trees.

It’s the experience. The emotions on a personal level that an experience or object elicits.

I come from a family of 10 kids, so it was all about hoarding and consumption.  Grabbing and hiding as many Hershey’s chocolate kisses as possible and then surreptitiously eating while watching Bonanza.

WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT? Part of my journey is learning about chocolate and moving from quantity to “experience”.  I live alone and have learned that I don’t need to hoard and can leave chocolate out without reservation. I lean towards dark chocolate because it seems to have a more definitive personality.  I stay away from Hershey’s Kisses.

I met Norm and Jeanyves at a Benefit Corporations for Good gathering in the fall of 2023.  They held a chocolate tasting and spoke of their commitment to sustainability, quality, education, and community.  There was also a not so veiled promise of physical confrontation if anyone was found chewing the chocolate instead of allowing it to melt in your mouth.  Being educated to allow the chocolate to melt under my tongue has enhanced the experience.

I appreciate that CHOCOLAT-E, in addition to maintaining high standards for the product, works with local community groups around donations and are intentional around minimizing packaging.

WHAT YOU ARE NOW? I’m deeply passionate about small and medium-sized businesses, and my career has revolved around supporting them, primarily through consulting and facilitating access to essential services. In my latest venture, I’m excited to introduce a much-needed service that connects SMBs with specialists in tax strategies typically utilized by larger corporations. This initiative aims to reduce tax liabilities for SMBs, fostering growth, enhancing profitability, and ensuring they don’t overpay the IRS.

I feel my first vocation is that of being a connector.  I thrive on being a bridge, bringing individuals and/or businesses together to create value and opportunities. Whether it’s making professional introductions or facilitating meaningful connections, I deeply enjoy serving as a valuable resource on both personal and professional levels.

To me, a gourmet is someone who values quality over quantity, relishing top-notch ingredients and having a deep appreciation for life’s finest offerings. They prioritize excellence and savor the best experiences and products available.

I have a vivid memory of enjoying a chocolate bar during my first visit to the movies with my parents. I was just 5 years old, and I distinctly remember holding onto the chocolate as it melted between my fingers while I watched The Jungle Book.  Also, my Grandmother’s chocolate cake.

WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT? I adore chocolate in all its forms! I have a special fondness for semi-sweet/dark chocolate, and in particular there’s something irresistible about a molten lava cake paired with vanilla ice cream or a perfect chocolate chip cookie. I’ve never cared for overly artificial chocolate, but I do indulge in all kinds of chocolate treats because I’ve always had a sweet tooth.

I first met Norm and Jeanyves at their inaugural tasting event for Portland Executives Association. Eager to learn about them and their business, I was engaged by their unique approach to chocolate, viewing it as an immersive experience that fosters appreciation for its production and consumption. Their meticulous attention to detail is evident in every aspect, from the product itself to the packaging and distribution, all of which align seamlessly with the brand they are creating.

I appreciate that CHOCOLAT-E, in addition to maintaining high standards for the product, works with local community groups around donations and are intentional around minimizing packaging.

WHAT YOU ARE NOW? I am a father, a husband, a friend and die-hard Iowa Hawkeye sports fan who has a passion for serving others. Professionally, I have over 30-years of corporate experience with over 20 years in executive leadership roles, predominately in Sales, Marketing and General Management functions. As I was entering the fourth quarter of my career, I wanted to find a role where I could leverage my skills and experience to help others. After months of soul-searching, I decided to take the leap and depart my corporate career and work for myself as an Outsourced VP of Sales representing the firm Sales Xceleration. As an advisor, I get the opportunity to serve others by helping small to medium size businesses (1) develop and execute sales strategies, (2) build sustainable sales functions, (3) develop and train sales leaders and sales people and (4) manage sales teams on a fractional-basis.

My first career/corporate job was as a Business Analyst for a Healthcare Company in Chicago, IL.  Previous to that, I held several jobs spanning many different roles including delivering food, computer programming, making pizzas, filling prescriptions, detasseling corn and performing market research. My first W-2 job was as a Busboy/Dishwasher for a restaurant called the “Iron Tender” in El Paso, Texas. I started working there at the age of fifteen and could only work day shifts in accordance with the Texas labor laws. Their tagline was “Steak, Seafood and Fun”. I’m not so sure about the ‘fun’ part, but it was a great first job and I was proud to have it and, looking back, appreciate the skills and work-ethic it taught me.

When I think about the term ‘Gourmet’, I think about the now defunct publication Gourmet Magazine and their wonderful covers. To me their covers encapsulated all things gourmet. Not just the wonderful looking food, but the richness of the red wine, the well-polished flatware, sparkling crystal, shimmering candlelight all within an intimate setting. So, to me, gourmet is just not about the food, but is represents the entire experience of enjoying the finer things and moments in life.  

My first memory of chocolate was when I was a toddler. During my first birthday, my mom baked me a chocolate cake with chocolate frosting. It was to be shared at my inaugural birthday party, but apparently my mom turned her back to me and I proceeded to attack the cake with my hands and mouth. I actually don’t remember the incident, but I have seen many photos of myself in a white onesie covered head-to-toe in chocolate with a smile on my face. Since then, I have always had an affinity for chocolate.

WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT? Jeanyves will undoubtedly cringe at my response. I like chocolate in all of its many forms. From chocolate ice cream to chocolate frosted donuts to chocolate candy bars. I love it all. Some of my favorites include: Milky Way, Snickers, Reeses Peanut Butter Cups, York Peppermint Patties, Mars, 100 Grand and Caramello. I am not proud this, but every Halloween, if my wife purchases any of these varieties, it is not uncommon for me to consume an entire package or two before the trick-or-treaters ever arrive. They only candy that is safe from me would be any candy bars the contain coconut. I can’t stand them. So after Halloween, there always remains an abundance of Almond Joy and Mounds bars (which I quickly donate to my office).

I met two guys through the Portland Executive Association a couple of years ago and they’ve been burdening me ever since. 😊

Remember those two guys I mentioned above? I love ‘em both and want them and their business to be successful. And, there is probably not a more enjoyable experience to sell than chocolate.
I am also personally aligned and share the same core values and purpose as Chocolat-e which focuses on corporate social responsibility, acting locally, sustainability and supporting various charitable causes (“Chocolat-e With a Purpose”).

MARKETING SPECIALIST FOR CLACKAMAS COUNTY BANK? My career took a lot of twists and turns, and it is a surprise sometimes to realize I am working in the area I grew up in. The fascination of engaging with people, understanding who they are, the psychology of what makes them do things and how to drive them to making an economic decision started at my first customer service job working for a local pizza restaurant. Every person is different and being able to adapt and continue to communicate in a positive way was a challenge I always enjoyed. Whether communication is networking face to face, through a visual medium or engaging through a press release, it initiated creative challenges that made every project unique.

I was raised in Sandy, OR., a tried-and-true resident. My first taste of the working world was at a nursery on a berry picking machine throughout the night. My shift started at 8pm in the evening and ended at 6am in the morning. This taught me to put in hard work with whatever task is put in front of me and has stayed with me throughout my many careers from radio broadcasting, customer service, project management and currently a marketing specialist for a community bank.

Gourmet to me is something that is created with the intention of quality and taste in mind no matter how long it takes. There is a conscious effort throughout the process with the ingredients (where they are sourced and the quality), to the environment the craftsman is working in. In the end something is created that is extraordinary and unique.

My first memories with chocolate range from all the holidays like Halloween and Christmas to little league baseball. It was always a treat and something that was associated with special occasions. Typically, after a ball game we would go to the local market near the ball field, and I remember the selection of chocolate that was displayed in the aisle. Of course, the toughest thing was deciding which one we wanted to try that day. Chocolate always reminded me of the special memories with my family while we were trick or treating, putting up the Christmas tree, or playing another 9 innings in the summer.

WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT? As I have gotten older my taste buds have matured and I now enjoy a darker chocolate that is not so sweet. I compare it to experiences like drinking coffee, the bean and how it is prepared can determine the taste and enjoyment of a chocolate bar. But to be honest I will try any kind of chocolate at least once. One thing I cannot do is coconut. I agree that the flavor of coconut is delicious, it is strictly a texture issue for me.

I met Chocolat-e through the power of networking from a connection I made through the Chamber of Commerce and was able to help them with their banking needs. What we thought was going to be a quick 5-minute introduction the first time I met Jeanyves and Norm turned into a fabulous 3 hour experience of getting to know them, their passion behind Chocolat-e, and how to properly enjoy a gourmet chocolate.

Chocolat-e has truly created something special. Not only do they originate their beans from different parts of the world, but only source from farms that are aligned both ethically and morally to their business. From the beans all the way to the packaging, each ingredient and supplied material is methodically thought out to insure they align to what Chocolat-e represents. A company that provides an amazing product while preserving the environment and treating people who helped make that product in the most humane way possible, that is something to admire.

A “PACKAGING GUY”?  I entered the packaging industry by way of external factors and circumstances.  When I graduated college, very few companies hiring after the 9/11 attacks.  One of those companies was a global glass packaging business focused on alcoholic beverage production, which was experiencing peak demand at that time of uncertainty.  As soon as I began in the industry, I quickly was drawn to the complexity of the processes of making basic commodities packaging and the critical importance of these items to our communities and the environment.  The rest is history.

I started my career as a Quality professional which really solidified my personal value of “Do the Right Thing” especially in an industry that presented reasonable consumer safety risk.  This Quality foundation helped build a well-rounded commercial and operational skill set as I advanced my career in various leadership positions.  I continue to lead with this core value in all that I do today to support clients, colleagues, and friends.   

Someone who curates food with flavor combinations, textures, colors, and preparations that create a joyful experience.

That’s easy.  Eating to my limits on Halloween night.

WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT?  As I have gotten older and more health conscience, I have learned to appreciate higher quality chocolate savoring the taste of rich, dark varieties.  A little goes a long way.

By way of networking with local inspiring executives and great businesses, I met the Chocolat-e team presenting a packaging product that aligns with their vision and purpose.  

I admire Jeanyves and Norm’s vision of building a brand that makes a positive impact on the world. My professional experience can help bring their vision for Chocolat-e to fruition.