Career Mirror -- by nextsteps staff

If you pricked Bernard Callebaut's skin, you just might see chocolate coursing through his veins. That's because making chocolate is in his blood. In 1911, Callebaut's family began making chocolate in Belgium. Since then, he has carried on the family name, becoming one of the world's best chocolateries.

But Callebaut didn't start out being a success. His path to chocolate covered greatness has had its bumps. He has endured hardships like not having enough money and being over budget.

"You always run into obstacles. The thing is you have to be a strong believer in yourself and in what you're doing and be persistent. You have to be a bulldozer!"

His strong belief led him to devise a concept that was sure to win: you make a quality product and they will come. "People would ask, 'what is the difference between you and the competitor across the street?' And I said try it, so we gave them samples, and that's how we got customers through the door. You know, if you want to go into the quality business, you stick to your guns, even if you have to eat dry bread and drink water!"

His quality-sells philosophy has certainly paid off. Today, the name Bernard Callebaut Chocolate is popping up all across North America, with stores across Alberta, Ontario, Manitoba, Saskatchewan, B.C., New York, Washington, Chicago and even Palm Springs. It has also garnished Callebaut with a few honors. Last year, he beat out European contenders, winning the International Grand Prix Prize for best overall chocolaterie.

Visit any one of his stores and you are sure to become captivated by the delicious chocolate aroma and vast display of over 40 different types of chocolaty goodness. So, what's not to love about making chocolate? Well, according to Callebaut, absolutely nothing!

"It's a very positive business. When they eat chocolate people forget their worries and they are happy. They are in heaven for the time they are eating chocolate and it puts a smile on their face!"