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CHOCOLATE PARADISE; MEET A REAL-LIFE WILLY WONKA
Calgary Sun (Alberta)
July 18, 2006 Tuesday
FINAL EDITION
BY RITA DEMONTIS, SUN MEDIA
Toronto
There's a real-life Willy Wonka in Canada. Her name is Stella
Zhamkochian and she's at the helm of Gourmet Square, a manufacturer,
wholesaler and distributor of chocolates.
We think her middle initial is C for chocolate -- or it should be,
as this Markham, Ont., mother of two's life is one of recreating this
sweet treat on all levels.
Her company creates an array of sweets prepared in the most innovative
ways. Everything from blueberry-inspired bon-bons to chocolate pizzas
to chocolate-drizzled popcorn, Zhamkochian admits her mind is always
on the go to find a new winner, a new flavour, a new idea.
Her goods are recognizable in some of Canada's finest hotels and
shops, and she prepares for dozens of companies under their own
private labels.
She even has a tiny retail shop open to the public when she's not too
busy on the wholesale side of life -- "just phone and see if we're
open that day," she offers.
A recent visit to her Toronto plant sees Zhamkochian -- "I was born in
Armenia and came to Canada at the age of 12" -- multi-tasking at an
alarming rate, hairnet sternly in place, white smock neatly pressed,
sending out rapid-fire directions to her tiny staff and making sure
her chocolate operation flows as smoothly as the decadent product
she works with.
Her company's considered one of the tiniest players in the
confectionary field, yet her volume of work is large, and the plant
is a beehive of activity -- add to that the constant, heavenly aroma
that permeates the place, and you might as well be in chocolate heaven.
"I'm always thinking of a different flavour, or taking a standard
flavour to a new level," says Zhamkochian, who, although the middle of
summer, has Christmas carols playing in her head, as she's currently
working on a Yuletide line that includes a delicate eggnog-inspired
treat, a mincemeat-laced chocolate, as well as a killer orange
creme brulee.
"I find inspiration in everything, and at the weirdest hours, including
the middle of the night," says Zhamkochian.
How did she decide on a career in chocolate -- especially as she's
a florist by nature?
"I worked in retail fashion for many years, and then I quit to
have my son," says Zamkochian, mother of Matthew, 12 and Grace 7,
who incidentally gave their names to her Grace-Matthews Collection,
a new packaging line.
"When Matthew was three, I opened a florist shop and it was quite a
success. I started dabbling in chocolate to offer as an extra, and
when that proved to be more successful, my husband Mario and I took a
gamble and went into the chocolate business full-time seven years ago."
On any given week, she's using more than 1,100 kg of chocolate,
sometimes as much as 2,000 kg.
One more thing: How does she stay so slim?
"You work your butt off!" she grins. "Plus, all you really need is
just a taste."
GRAPHIC: 2 photos by David Lucas, Sun Media 1. DELICATE TOUCH ...
Anna Panosian and Flor Abdyan create hand-painted chocolate pears
at Toronto's Gourmet Square for a wedding. 2. Packed and ready to go
for a private label are blueberry bon-bons.
Calgary Sun (Alberta)
July 18, 2006 Tuesday
FINAL EDITION
BY RITA DEMONTIS, SUN MEDIA
Toronto
There's a real-life Willy Wonka in Canada. Her name is Stella
Zhamkochian and she's at the helm of Gourmet Square, a manufacturer,
wholesaler and distributor of chocolates.
We think her middle initial is C for chocolate -- or it should be,
as this Markham, Ont., mother of two's life is one of recreating this
sweet treat on all levels.
Her company creates an array of sweets prepared in the most innovative
ways. Everything from blueberry-inspired bon-bons to chocolate pizzas
to chocolate-drizzled popcorn, Zhamkochian admits her mind is always
on the go to find a new winner, a new flavour, a new idea.
Her goods are recognizable in some of Canada's finest hotels and
shops, and she prepares for dozens of companies under their own
private labels.
She even has a tiny retail shop open to the public when she's not too
busy on the wholesale side of life -- "just phone and see if we're
open that day," she offers.
A recent visit to her Toronto plant sees Zhamkochian -- "I was born in
Armenia and came to Canada at the age of 12" -- multi-tasking at an
alarming rate, hairnet sternly in place, white smock neatly pressed,
sending out rapid-fire directions to her tiny staff and making sure
her chocolate operation flows as smoothly as the decadent product
she works with.
Her company's considered one of the tiniest players in the
confectionary field, yet her volume of work is large, and the plant
is a beehive of activity -- add to that the constant, heavenly aroma
that permeates the place, and you might as well be in chocolate heaven.
"I'm always thinking of a different flavour, or taking a standard
flavour to a new level," says Zhamkochian, who, although the middle of
summer, has Christmas carols playing in her head, as she's currently
working on a Yuletide line that includes a delicate eggnog-inspired
treat, a mincemeat-laced chocolate, as well as a killer orange
creme brulee.
"I find inspiration in everything, and at the weirdest hours, including
the middle of the night," says Zhamkochian.
How did she decide on a career in chocolate -- especially as she's
a florist by nature?
"I worked in retail fashion for many years, and then I quit to
have my son," says Zamkochian, mother of Matthew, 12 and Grace 7,
who incidentally gave their names to her Grace-Matthews Collection,
a new packaging line.
"When Matthew was three, I opened a florist shop and it was quite a
success. I started dabbling in chocolate to offer as an extra, and
when that proved to be more successful, my husband Mario and I took a
gamble and went into the chocolate business full-time seven years ago."
On any given week, she's using more than 1,100 kg of chocolate,
sometimes as much as 2,000 kg.
One more thing: How does she stay so slim?
"You work your butt off!" she grins. "Plus, all you really need is
just a taste."
GRAPHIC: 2 photos by David Lucas, Sun Media 1. DELICATE TOUCH ...
Anna Panosian and Flor Abdyan create hand-painted chocolate pears
at Toronto's Gourmet Square for a wedding. 2. Packed and ready to go
for a private label are blueberry bon-bons.