As the newest recruit to the Jellybean family I have, almost immediately, been warned of the “Jellybean-first-6-months-half-a-stone”. I have been told to brace myself and hide from the scales because I will most definitely be going up a jean-size by Christmas.
It is a known fact amongst all office workers that there is a dangerous breed of employee lurking. Hiding behind their sweet, innocent faces are devious characters, just waiting to plump you up. Beware the office feeders.
If it wasn’t bad enough that I will be subject to the infamous office feeder, I am now working in the Foodservice Industry – a potentially dangerous place to be if you are looking to keep the weight down. Sweet treats are being plated up for me left, right and centre; a chocolate cake is even sitting next to me as I write. Help me somebody, please.
It could be argued that bringing treats and snacks into the office can encourage a better working environment; with the sugar lifting people’s energy levels for a while and the idea of sharing these foods encouraging a more co-operative workplace. But surely happier colleagues and more motivated employees shouldn’t have to come at the price of an expanding waistline.
I am going to make it my mission to transform these sweet treats with scale busting calories into healthy snacks that are just as good. You’ll be impressed to know on my third day I introduced the beans to the revolutionary ‘Peanut butter and Celery’ and it went down a treat, no pun intended.
This month I face a formidable challenge in the form of the UK Chocolate Masters finals, held this September (2nd-4th) at The Speciality & Fine Food Fair, Olympia, London.
The leading foodservice agency is working with the leading chocolate company, Callebaut, to bring this celebration of chocolate artistry to the masses. No doubt the remarkable skills showcased throughout the duration of the three days will inspire many a bean to create their very own ‘masterpiece’ for us all to try.
The delicate touch and the skill with which these finalists handle the devilish ingredient will undoubtedly present chocolate to us in a different way. Gone will be the days of devouring the choccy digestive or the chocolate fudge cake and instead we will be wandering around art galleries feasting our eyes, and not our bellys on the incredible sculptures and works of art that these talented chefs and chocolatiers have created for us.
What a thought, appreciating chocolate in a way that doesn’t involve our tastebuds…who am I kidding, I’d be first in a very long line of consumers waiting for my chocolate bar fix after a hard days work.
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