Author – Speaker – Poet – Quotist – Podcaster – Blogger – Jewelry Designer – Journalist – Healer – Artist
A very interesting article published by Dr. Jean-Michel Crabbรฉ (21 Sept 2019).
I am honoured that reference is made to my podcast on Aerotoxic Syndrome (The 3 Pillars – Aviation)!
Find the Article below in French…am working on a translation into English soon!
Fume Events – Toxic Air in the Aircraft Cabin – By Dr. Jean-Michel Crabbe
Find the link to the entire post here
Or the link : https://www.sitemed.fr/toxicologie/5_aerotoxic.htm
Read this informative article…penned by Chris wood
Aerotoxic Syndrome โ An Unknown Danger To Everyone Who Flies?
Hello Laurence, it is such a pleasure and honour to have you speak with me today! You have over 17 years in the chocolate industryโฆTruly amazing! Could you tell us some more about you, the woman behind all this knowledge and experience?
Hello, nice to meet you. Indeed, I am passionate about chocolate. As a kid, I was a fan of my Cote d’Or, as a student I started to discover the world of the candy-bar, when I finished my university, what a dreamโฆโฆMars employed me on the campus. I worked there for 3 years understanding the world of multinationals and chocolate.
I then moved to Leviโs and travelled a lot. After years, my passion for chocolate came back and I got the dream job @ Godiva Chocolates. I was in charge of Marketing, the Retail design and then the entire innovation internationally.
I realised how much the Belgian savoir-faire was highly respected and recognised around the world. I then thought about how important it was to continue to claim our savoir-faire.
Your experience is overwhelming considering the various fields you have worked in, to mention a few: Accessory, Fashion, Sport, Educationโฆ.Which one of these fields spoke to you the most and why?
I love fashion as itโs a continuous innovation process. You need to reinvent all the time and make people feel good in what they wear.
I love sport as itโs a must to live and to feel good and more importantly experience nature.
I love chocolate as itโs the best indulgence in life and then finally whatโs best to pass legacy and educate people on what you love.
Which project has been the most difficult for you in your entire career?
On the 30 years of my career, there have been several.
Probably, the most recent one was the celebration of the 90th anniversary of Godiva in February 2016, where I organised an event with 150 journalists from all around the world. This event happened between the terrorist attack in Paris in November 2015 and the one in March 2016 in Brussels.
The level of stress was very high at our event, with everybody thinking that an attack might occur while we organised a week of events for these very important journalists.
You also were the winner of the 2013 Belgian Business Manager Trends Woman Award! That is a prestigious title to have! What were your feelings when they announced you as the winner?
I felt so thrilled as I had no idea I would win. It was a tough process to get there but when they call you on stage, I felt so proudโฆโฆ..amazing experience!
You are the founder of โArt of Chocolateโ. Tell us about your journey in getting this huge project started?
It was a natural journeyโฆafter 17 years in chocolate, passionate about it, convinced that we have major talents in Belgium on the matter, I thought it was a must to share this savoir-faire worldwide.
I talked about my academy with highly respected people in the industry, to teach everything about chocolate from the bean to the consumer experience, to buying chocolate. They followed me on my thinking and supported me in the adventure.
Has โChocolateโ changed your life, because I know that the masterclasses you offer, do train and change other peopleโs lives?
Yes it did. I saw so many things in life but the most amazing thing is to see every smile on each face when people taste chocolate, not only chocolate but good chocolate. The nice thing is to keep contact with the participants after they pass by our masterclasses and see how they applied their learning.
One opened a chocolate shop in Ghana, another one launched a food truck ‘bean to bar’, and another one re-merchandised his entire storeโฆ.so many nice stories!
I am so curious together with all my readers, to know more about your masterclasses. Could you tell us some more on that?
In the heart of Brussels, ‘Art of Chocolate’ delivers dynamic masterclasses aimed at chocolatiers, chocolate entrepreneurs, chocolate professionals in any field or anyone with a passion for chocolate from anywhere in the world, and interested in learning from the best to take their chocolate skills to a new level.
The philosophy is to cover all the steps from the bean to the consumer experience and cover the entire chain.
Our interactive masterclasses are centred around the following themes:
Please share with us some of your expertise in building a strong, coherent team and its impact on oneโs business!
People are the base of everything if you want to succeed in business! It is crucial to have people with the same passion, respect and vision. With โArt of Chocolateโ, I only met fully passioned, talented people who are ready to share their knowledge with others.
Everybody respects each other for their competency and the way they complement each other towards one same goal to train about the Belgian chocolate savoir-faire.
I replicated a recipe that I used during the last 30 years with the large numbers of teams I have had to manage.
Have there been other role-models that you have looked up to, or that have influenced you in some way?
There have been many people who had a real impact on my life. From a famous side, it goes from Mandela to Madonna to MรจreThรฉrรฉsa (Mother Teresa) to Arรฉtha Franklin to Simone Veil to Jorge Donn to Stromae to finally some amazing chocolatiers such as Laurent Gerbaud, Pierre Marcolini, Jean-Christophe Hubert from Milenisme, Patrick Roger, Stephane Leroux and many others for their beliefs and passion!
Then on my career side, with 23 different bosses, you have some who really show you the paths and those who you really donโt want to be like, and you learn a lot from that too.
What is your advice to young entrepreneurs?
I wouldnโt say enough, have the passion for what you do, believe in what you do with concrete facts to validate your idea and be honest to admit the skills you miss and surround yourself with others who have those skills, to allow you to shine in your best qualities.
You must have a very busy schedule. What does a normal workday look like to you?
After a good breakfastโฆ.. it goes from managing the social network to recruiting participants; having to contact them to understand their real motivation. To develop new courses with teachers and to meet people for consultancy jobs, to organise sessions and prepare all the material.
Days go fastโฆ..I constantly meet new fascinating people with the same passion for food and more especially for Chocolate.
The other day, I met an incredibly passionate ‘perfume’ guy, who was developing the best perfumes you would have never smelled before, in his garage in Brussels .
What do you do in your free time, and how do you manage to make time for it?
After having been in corporation for 30 years moving to Independent is a challenge! I want to be outside all the time but so much to do โฆโฆ..I spend time with my 2 kids (or they do with me as they become older๐) and party with my friends.
I walk a lot, bike a lot , play golf and travel when I can to discover new things.
What is next for youโฆyour next big project?
I have seven sessions to organise from now till end October. 3 very exciting confidential consulting missions in the chocolate business and I am preparing the whole schedule for 2020 with new, exciting modules.
How can my readers contact you, find your work?
The best way is to visit our website: www.artofchocolate.be or contact me at laurence@artofchocolate.be
BY CHRISELDA BARRETTO
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So, are you a gadget lover like me ;)? I can never get enough of trying out new technology to see if it actually works! I must say that the items listed below are my “Quirkiest” gadgets, which you might want but not necessarily need… Having said that, they do look good on your counter-top or your kitchen-island and ‘yes‘ they do work! So have a look and see if any of these were ‘missing’ from your daily ife and just have fun with it!
Play and Freeze, Ice Cream Ball- Ice Cream Maker
So at the “Numรฉro un” spot, I have the ‘Play and Freeze Ice-Cream Ball‘. You might ask why? Well, here are some of the reasons why this cute ball adds some liveliness to a very dull kitchen:
Nostalgia Retro Pop-Up Hot Dog Toaster
I love ‘Retro’ stuff and guess what…it’s IN right now! If you are a big “Hot-Dog” fan, then this one is all for you. It also comes in an “Aqua” shade which is just as adorable. A real ‘show-stealer‘! Some more reasons to indulge in this cute, nostalgic toaster:
Kuhn Rikon Kochblume Spill Stopper
Haven’t we all been through stuff spilling over, which we just hate! I am famous for letting milk spill, especially when I try my hand at making some “Indian Chai!” But, now that’s a thing of the past :), with this ‘Spill Stopper‘. I think this is really handy to have in the kitchen and it comes in an array of different colours! Some more reasons why you could consider this:
Personalized Wooden Cookie Decorating Stamp
Another adorable little personalised item! Imagine decorating your cookies with your logo or you name, or whatsoever you see fit! This one will get your guests talking about it for sure, not to mention talking about how tasty those cookies you served them are! Some more details on this product:
Love this one! It turns your cheap cuts into succulent, mouth-watering steaks. 48 needles, crafted of stainless steel, plunge down into your cuts and tenderize every impact area all at the same time. Handy buy which lasts a lifetime. Go for this one! Some more details:
The Rollie is an electric egg cooker that basically makes tube-shaped omelettes. Just beat your eggs, drop them in the Rollie, turn it on, and you’ll have perfectly shaped eggs for your next breakfast burrito!
Hehe! A hilarious gift idea. Imagine surprising your guest with their face on the toast you are serving them… A selfie on a fresh piece of toast. An apt gadget for a selfie generation !
I have one of these and I love it! You can make sweet and savory pancakes/galettes/crepes, anything you fancy! You can really be creative with this one and the kids love it! A good investment!
So there you have my “Quirkiest Kitchen Gadgets” for 2019. Follow my blog for updates on products and more of my ‘Top Lists’. See you around!
BY CHRISELDA BARRETTO
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Building up towards “International Chocolate Day” on September 13, I decided to pen a few articles around this unique ‘flavouring ingredient’! Originally considered a gift from the God of Wisdom – Quetzalcoatl, once used as currency, also thought of to be more precious than gold and a delight only to be partaken by higher-ups or royalty…makes one think that there must be more to it that just a dessert! So I started researching on it and it is with pleasure that I share my findings with you on this dark-hued pod!
HISTORY [1]
Chocolate dates back to 450 BC in Mesoamerica. The Aztecs believed that cacao seeds were the gift of the god of wisdom โ Quetzalcoatl and were of so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be an aphrodisiac and to give the drinker strength! The word “chocolate” is derived from the Classical Nahuatl /Aztec word “chocolฤtl“.
“Rumor has it that the 16th-century Aztec emperor Montezuma drank three gallons of chocolate a day to increase his libido! “
The Olmec, Mayan and Aztec civilizations found chocolate to be an invigorating drink, mood enhancer and aphrodisiac, which led them to believe that it possessed mystical and spiritual qualities.The Mayans worshipped a god of cacao and reserved chocolate for rulers, warriors, priests and nobles at sacred ceremonies.
Chocolate remained an aristocratic nectar until Dutch chemist Coenraad Johannes Van Houten invented the cocoa press in 1828, which revolutionized chocolate-making. The cocoa press could squeeze the fatty cocoa butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into a fine powder, that could be mixed with liquids and other ingredients, poured into molds and solidified into edible, easily digestible chocolate. The innovation by Van Houten ushered in the modern era of chocolate by enabling it to be used as a confectionary ingredient, and the resulting drop in production costs made chocolate affordable to the masses.
The Chemistry Of Chocolate [2]
Think chocolate can give you a high? Well…
The Benefits Of Chocolate
Dark chocolate has a wealth of health benefits. Listed below are only some of them:
Antioxidants
Chocolate helps combat excess free radicals given its high antioxidant content. Rich in flavonoids, it helps prevent premature aging of cells. It can also be used as a facial and body mask.
Energy
Chocolate is a stimulant that gives us an energy boost when we need it. This is essential to feel full of vitality throughout the day!
Eye health
Dark chocolate can improve eyesight due to its flavonoid content, which improves blood flow to the brain and the retina.
Mood
Chocolate contains a chemical called anandamide which improves our mood and overall state of mind, reducing the chances of depression. In addition, eating this food stimulates serotonin production in the brain, which helps us to feel happier, and prevents us from feeling anxious, moody or stressed.
Types Of Chocolate [3]
Chocolate should be consumed in its purest possible state, without mixing it with milk and large amounts of added sugar, for it to be considered healthy and non-fattening. This is because milk and sugar add fat. The cocoa itself is not fattening. Dark chocolate is the best choice, as it is the purest form and provides the most health benefits. It goes without saying that chocolate and other similar products should always be consumed in moderation.
Dark chocolate
This must contain a minimum of 50% of cocoa paste to be considered dark, giving it quite a bitter taste. This chocolate is richer in the properties listed in the first section of the article, like antioxidants.
Milk chocolate
It is usually eaten more, especially by children, since it is sweeter. The proportion of cocoa is below 40%, though it can contain up to 50% in gourmet confections. Milk does provide calcium, but the chocolate itself is less pure so it provides less benefits overall, and it is more fattening than dark chocolate.
White chocolate
This type contains at least 20% cocoa butter, 14% milk solids, 3.5% milk fat and up to 55% sugar or other sweeteners. This mixture is made with cocoa butter instead of solids, so it acquires a yellow hue together with the milk powder and sugar. Bad quality white chocolates are completely white instead of yellow, as they do not have any cocoa butter at all.
FACT
“International Chocolate Day coincides with the birth date of Milton S. Hershey (September 13, 1857), founder of The Hershey Chocolate Company.”
MODERN DAY [4]
Coming back to our present times, roughly two-thirds of the world’s cocoa is produced in Western Africa, with Ivory Coast being the largest source, producing a total crop of 1,448,992 tonnes. Ghana, Nigeria, and Cameroon are other West African countries among the top 5 cocoa producing countries in the world.
Chocolate is a delicacy that is now easily affordable and the number of professional chocolatiers around the world has risen beyond expectation.
‘ART OF CHOCOLATE’ MASTERCLASS
If you feel compelled to learn more about chocolate, there is an “Art of Chocolate” Professional Masterclass given by Industry experts in the heart of Brussels. You will experience the Belgian Chocolate Savoir-faire and learn from the best experts to acquire professional skills to create and sell premium chocolates.
They speak of a 4 key program with highly talented people from the industry, focusing mainly on: The art of perfecting, creating, making and selling of chocolate! They also offer tailored masterclasses dedicated to businesses and teams. Learn more: HERE
Look out for my next article on chocolate where I will chat with Laurence Koutny, founder of โArt of Chocolateโ and Winner of the 2013 Belgian Business Manager Trends Woman Award!
Thank you for joining me and hope to see you soon on ‘chriselda.blog‘
[1] Source โThe Sweet History Of Chocolateโ by Christopher Klein
[2] Source โCan chocolate give me a happy-high?โ by Josh Clark
[3] Source โIs Chocolate Fattening?โ by Max D Gray
Check out more projects by Chriselda Barretto
Coming soon on ‘chriselda.blog’ (Articles)
I know how we all love our “Louboutins“! Some more than others… and I think I might be part of the guilty party! The thing is if you love shoes, please note I said love and not addicted :), then the newer the model, the better it is to show it off. But let’s be honest, we can’t possibly afford to have so many pairs, without buring a hole through our wallets!
So I decided to take on the challenge of trying to find the most similar and more economical versions of some of the trendiest shoes, stilettos and heels in particular! Don’t worry, I will also follow up with flats, sandals and other shoes, if time permits. So keep a look out for my future articles…you never know when my creativity peaks and I erupt out articles like this one :)!
Without further ado, here are some of the closest versions I found to the real thing. Fancy something? Well…then click on it, and it will take you to where you can purchase it economically ;)!
Have a look and enjoy!
REAL 1
As close as it gets
Qupid Women’s LYRA-30 Heeled Sandal
DREAM PAIRS Women’s Lowpointed Low Heel Dress Pump Shoes
Anne Michelle Exception 10 Womens Single Band Open Toe Platform Heeled Dress Sandals Neon Pink 8.5
REAL 2
AS CLOSE AS IT GETS
TOP Moda LEVIN-27 Ankle Strap Open Toe Chunky Heel Platform Gladiator Sandal (Black, 8 M US)
REAL 3
AS CLOSE AS IT GETS
Jessica Simpson Women’s Cirrus Dress-Pump
ZriEy Women’s Heeled Sandals Ankle Strap High Heels 10CM Open Toe Bridal Party Shoes Nude Size 7
REAL 4
AS CLOSE AS IT GETS
Calvin Klein Women’s Brady Pump, Desert Sand Patent, 5 M M US
Nine West Womens Flax Pump Barely Nude 8.5 M
REAL 5
AS CLOSE AS IT GETS
DREAM PAIRS Women’s Show Coral Nubuck High Heel Dress Pump Sandals – 10 M US
Huiyuzhi Womens Chunky Ankle Strappy Sandal Pumps Lace Up High Heels (10 B(M) US, 1-Red)
REAL 6
AS CLOSE AS IT GETS
Sam Edelman Women’s Patti Strappy Sandal Heel Jute Glam Mesh 6 W US
Sunday88 Women’s Stiletto Heel Lace-up Sandals Gold
Madden Girl Women’s Beella Dress Sandal, Black Fabric, 8 M US
REAL 7
AS CLOSE AS IT GETS
Ermonn Womens Leopard Stiletto Heels Peep Toe Ankle Strap Thin High Heeled Pumps D’Orsay Sandals
High Heels, Women Pumps Shoes 3.94 inch/10cm Pointed Toe Stiletto Sexy Prom Club Heels LP 7
REAL 8
AS CLOSE AS IT GETS
DREAM PAIRS Women’s Hi-Chunk Floral High Heel Pump Sandals – 5.5 M US
DREAM PAIRS Women’s Fiona Floral Fashion Stilettos Open Toe Pump Heeled Sandals Size 8 B(M) US
REAL 9
AS CLOSE AS IT GETS
Cambridge Select Women’s Classic Pointed Toe D’Orsay Inside Cutout Stiletto High Heel Pump
LAICIGO Womenโs D’Orsay High Heels Stilettos Pointed Toe Slip-on Wedding Party Pumps Shoes
REAL 10
AS CLOSE AS IT GETS
Sammitop Women’s 10cm High Heels Pumps Transparent Pointed Toe Party Club Office Dress Shoes US7
Mackin J 188-7 Transparent Pointed Toe Slip On Stiletto High Heel Pump (9, Clear Heel Transparent)
REAL 11
AS CLOSE AS IT GETS
Allegra K Womens Strappy Rhinestone Heels Beige Heel Sandals – 7 M US
There you go, aren’t they all lovely? I hope you found a pair or two that you would like to have. Stay tuned for more of my articles on “Shoe challenges”!
Signup to my mailing list to receive a reminder to my future articles. Till then…chill, relax and take care! See you next time!
BY CHRISELDA BARRETTO
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Chriselda Barretto 