02.22.12
Michael Szyliowicz

Dubai is a city of contrasts. Modern skyscrapers and highways are adjacent to souks and bazaars depicting a traditional way of life. Flashy new cars are parked next to workable older vehicles. Women in spiky heels and short dresses walk next to those clad in burquas and headscarves. Men in djellebas and headdress converse with others in well cut western suits. Breakfast has hummus and pita bread plated next to pork sausage.  

Dubai is the most modern city in the region, and it is the epicenter of business in the gulf. 

Gulfood is the largest annual food show in the world, attracting 65,000 exhibitors and attendees all showcasing their wares. For those in the coffee business, the Middle East is a growing market. Cafes abound, serving as a meeting place and destination for many in countries where bars are not an option. This year we met with customers from across the region, including Saudi Arabia, Dubai, the Emirates, Iran, Egypt, Syria, and India.

Despite unrest in several countries, dedicated entrepreneurs are working to increase their business, and they are actively seeking new products to import and represent in their countries. All of this contributes to a feeling of optimism and enthusiasm for this year’s Gulfood...

dubai, gulfood
02.06.12
Rebecca Gelston

Name: Irene Szyliowicz

Title: President

Born: London, England

What do you do for Mont Blanc Gourmet?

I am in charge of Export sales and service.

How did you get your start in this field?

I got my start at the beginning of this company, and the chocolate business my son and I created in 1985, then called The French Confection. We made chocolate candies, which we learned to manufacture in Paris, France. This business evolved out of that one.

What’s the best part about your job?

The best part of my job is going to trade shows where I get to meet my customers in person and, hopefully, attract new ones.

What do you order at your favorite café?

I usually order a decaf cappuccino with skimmed milk.

Last great idea you’ve come across?

I was visiting a friend in a nursing home who had multiple sclerosis and could no longer communicate. I took her hand and realized she had the power to press mine. I could then ask her questions which demanded “yes” or “no” answers, and she would press my hand whenever she agreed. I finally found a way to communicate with her!

Beverages, News, Tradeshows
05.17.11
Michael Szyliowicz

The Mont Blanc Gourmet team will be at the NRA Show 2011 this weekend in Chicago, and we hope to see you there! This year, our booth is located at 1175E in the Organic and Natural Pavilion, and we’ve invited UTZ CERTIFIED Good Inside to help inform convention-goers about sustainably-sourced coffee, cocoa and tea practices.

UTZ CERTIFIED Good Inside is a market-oriented sustainability program for cocoa, tea and the world’s largest supplier of sustainable coffee. As architects of sustainable supply chains, UTZ CERTIFIED ensures a balanced standard regarding People, Planet and Profit. Unique to the UTZ CERTIFIED program is the focus on entrepreneurship of the farmer through cost efficient environmentally and socially responsible farming practices.

Our Director of Business Development Mark Crawford sits on the Board of Directors at UTZ CERTIFIED Good Inside, and our team wanted to inform NRA attendees about sustainable sustainably-sourced coffee, cocoa and tea...

04.28.11
Michael Szyliowicz

The SCAA symposium was conceived three years ago as a place for executives in the Specialty Coffee Association of America to get together and exchange ideas and discuss issues facing the industry. This year has proved to be as stimulating and challenging as the others.

Starting at 7:30 a.m. with sessions lasting until almost 5:00 p.m., panelists have weighed in on a series of topics. Have we seen “Peak Coffee,” the idea that production will now decline? Do we need to change the very idea of how coffee is graded? What is, and what is not, stellar customer service? What are the commonalities and challenges facing coffee producers? Will coffee prices continue their inexorable rise, and why?

Throughout the day, all of these topics were analyzed resulting in no consensus but rather an abundance of information to support both sides of each question.

Personally, I don’t think we have seen “Peak Coffee,” though there is clear evidence that global...

04.25.11
Rebecca Gelston

In your own words, what do you do?

I don't teach creativity as much as I encourage it. With some old fashioned encouragement, my college students and corporate clients return to a natural creativity. They are -- we all are -- more creative than we realize, because much of our creative talent has gone dormant due to lack of attention.  My tools are readings, presentations and conversations on creativity, engagement and motivation; the techniques of improvisational theatre (where brainstorming is alive); and committed devotion to creativity as a role model.

You’ve been quoted as saying that creativity is like exercise. What do you mean by that?

People sometimes say, "I'm not creative." I ask, "How hard are you trying?" We all know what it takes to be physically fit: exercise, good nutrition, sleep, no smoking, not too much drinking. When we cheat any of those variables, we know that our fitness might be jeopardized. Well, creative fitness is the same thing: it takes the same discipline, the same amount of time. (But you don't have to shower after a creative workout.) People who do nothing about their creativity and expect a spontaneous moment of ingenuity are like people who do nothing about their fitness and...

Innovation, News, Tradeshows, Travel