Work That Is A Sweet Treat

The Age

Wednesday October 25, 2006

PAUL EDWARDS

WHEN I was eight I used to stack shelves in my parents' corner shop - surrounded by chocolate temptations that could have sent me straight to hospital.

I was born with a severe nut allergy and consuming even the smallest trace of nut would cause me to go into an anaphylactic attack - so chocolate was certainly a problem. This allergy was to become the focal point of my career.

I studied pharmacology and biochemistry at Monash intending to become a scientist. But, after completing my honours year my interest shifted to IT and I scored a diploma following my honours degree and was hired as a computer programmer for Capel Court merchant bank.

Capel Court was taken over in 1984 as part of the Australian banking deregulation, and my role was to work with an IT team that implemented the software for the new retail and wholesale bank NM Royal Bank.

Although I was carving a successful IT career, I also had a keen interest in the company my parents were building. Robin and Yvonne Smith had advanced from their corner shop to establishing a successful manufacturing, wholesale and retail enterprise. Willow Confectionery was opened in 1987 and became one of Australia's largest producers of Easter and other chocolate products - one of the few wholly Australian chocolate manufacturers. After much consideration, I decided not only to change profession but also to swap my corporate life for my family's business.

I was incredibly excited and nervous as I entered Willow on that first day, even though my parents were, and still are, hands-on directors. There are certainly ups and downs when working with your relatives. Conversations can become quite turbulent - you feel you can be more direct with family than regular employers. In general, there are more advantages, especially for our employees.

The culture at Willow allows all employees to voice creative ideas or concerns openly with the directors or me. We also want our staff to develop within the company and take much pleasure from watching employees work their way from the assembly line to management, as is often the case.

My current role is general manager, but I didn't get a free ride. My initial role was to implement the immediate computerisation of the business to obtain a greater understanding and control of cash flow, inventory, debtors and creditors.

I also wanted to become more financially literate and as I have a love and thirst for knowledge, I contacted Monash University to buy the text books used throughout the three-year accounting course. In less than a year I was able to get my head around accounting and produced my first set of three-way accounts with analysis for the financiers. This was a monumental step for me as I not only became Willow's in-house accountant but also an external representative and spokesman for the company.

The past two years have been incredibly exciting times for the company; redeveloping and creating a superior natural chocolate recipe and establishing manufacturing protocols and procedures to ultimately create Australia's first chocolate certified free of peanuts, tree-nuts, egg, gluten, artificial additives and artificial flavours.

We are one of the world's few companies to achieve this standard.

I will continue to work with associations that seek the removal of additives from foods and also influence other manufacturers to extend the range of products made available for those people who often miss out on the sweeter treats in life. My passion derives from personal experience and growing up with severe allergies, as there was nothing worse than going to a party as a child and feeling like the odd one out.

I took a leap of faith in changing careers and it has more than paid off.

It is often documented that this generation will possibly change careers up to five times in their life and I believe this is quite healthy - there's not much point staying in a job you don't enjoy, or that does not present ongoing challenges.

I have worked with many intelligent people and the qualities I have found most effective are in those who have a pragmatic tenacity and passion to match. You have to enjoy what you do, believe in yourself and never stop learning. Don't waste energy looking back on mistakes; learn from them and never stop trying to be the best you can.

CV

Born 1961

Educated High school; 1978 St Bede's College, Mentone. 1982 bachelor of science (honours), Monash; 1985 graduate diploma in information technology, Monash; a number of Australian Institute of Management courses.

Career 1984-85 computer programmer, Capel Court Merchant Bank; 1985-88 systems analyst, NM Royal Bank; 1988-91 MIS manager, Citibank Melbourne; 1992-98 IT manager, Willow Confectionery; 1998-2004 financial controller, Willow Confectionery; 2004-present general manager.

Career high Developing Australia's first chocolate to be certified and externally audited free of peanuts, tree nuts, egg, gluten, artificial additives and artificial flavours. The protocols required for a manufacturing business are highly technical and extensive and we are the first Australian company to achieve this.

Career low The ongoing challenge to achieve financial and government support despite Willow winning awards for innovation. Australians from all overthe world are very innovative and we can lead the world in best manufacturing practice.

Unwinding Sitting in front of an open fire with friends and a good bottle of wine, live theatre, playing competitive sports, watching old movies, learning foreign languages, reading.

© 2006 The Age

Back to News Index | Back to Home