SHANTINI SUNTHARAJAH traces CHARMAINE AUGUSTIN’s journey from broadcasting and boardrooms to gourmet food and confectionery
You might remember Augustin for her remarkable ability to connect and engage with live audiences and viewers, or how she seemed to effortlessly radiate glitz and glamour on the screen. Delve a little deeper, and it becomes abundantly clear that she is a deep thinker—a characteristic that she is well aware of.
Kuala Lumpur-born Augustin describes herself as passionate and intense, sensitive and very private. She also calls herself a “quiet observer,” a trait that was born of necessity when she was a child. Her late father, Dato Capt. Patrick Augustin, was in the Army and Special Branch, so her formative years were marked by travel and plenty of it. “On the move” is the phrase that best describes her childhood, she explains.
All that movement and change brought with it both the good and the bad. “My nomadic childhood created insecurities. It also built reserve and innate self-belief,” she explains, candidly. “I was an outsider, an avid observer of life, an adventurer. Incessant daydreaming was my insulation from the uncertainties of growing up. It was fertile ground for unbridled imagination.”
While a nomadic lifestyle created an unusually high level of unpredictability in her childhood years, Augustin also fondly remembers the good times. The middle child among three siblings and the only girl, Augustin recalls growing up in gorgeous Lutyens-style bungalows with gleaming arches and wide wooden verandahs, surrounded by lush spacious gardens. “There were gazebos, giant rubber and banyan trees with branches reaching to the sky. Sometimes we lived in forests in newly cleared jungles turned into housing residences. Other times it was by the sea.”
Seaside bicycle rides and playing with starfish are undeniably idyllic ways to while away the hours, but these days, Augustin has time to indulge in these pursuits only in her memories.
Today, Augustin, who speaks and writes French fluently, is a busy businesswoman who co-runs Passion Doux (which means “sweet passion” in French) with her best friend Lee Yulie. Passion Doux is a wholesale provider of premium gourmet foods. “We import and distribute gourmet and specialty fine foods with a penchant for confectionery. We also work with individuals with rare and specialty products. These include handmade award-winning nougats, pickles and jams, cookies, coconut candies, pate des fruits and calamansi honey nectar juice, among others.”
Passion Doux clients are highly discerning and demand the finest, but judging from the company’s growth, the two co-owners are more than able to deliver. “Our clients include five-star hotels, upscale grocery outlets, private premium gift retailers and blue-chip corporations. My roles and focus include product identification and development, packaging, sales, marketing and branding, client relationship, import and logistics,” explains Augustin.
So how did a renowned TV personality end up in the wholesale food industry? As it turns out, much like her childhood, Augustin’s career path is nothing if not unusual and her choices reflect the deep courage of a woman who isn’t afraid to follow her heart.
For those who remember her polished professionalism during her days at TV3, it would be hard to believe that the young broadcast announcer had no media experience or training at the time. Despite this “drawback” she enjoyed a meteoric rise up the ranks and while many others in her place would have played it safe, she dropped everything to go to college.
The next few years were a whirlwind of upward mobility and career changes, which included time working as a Marketing Manager at the Multimedia Development Corporation (MDC) when she became part of the pioneering effort that created the Malaysian Multimedia Super Corridor (MSC). Next she was headhunted to join Ericsson Malaysia as General Manager of Mobile Internet and Systems Integration and became the first Malaysian woman and the youngest person to take over the role.
Then it was on to Malaysia Biotechnology Corporation as Branding and Marketing Vice-President. Augustin’s corporate career culminated in 2008 when she was appointed General Manager for DDBPR, the public relations arm of Naga DDB, Malaysia’s largest marketing and communications advertising company. Like her decision to drop everything during the height of her success at TV3, Augustin made a decision to turn away from the corporate fast track to focus on her secret love—food. “Food has always fascinated me. It is one of the greatest pleasures of the senses and a playground for creativity and visual art.”
As with all her career moves, she combined heart with smarts and looked at ways to turn her love into a viable, lucrative business. This focus and direction inspired her to combine food with trading and thus Passion Doux was born. “I have always loved the idea of trading. Even in the companies I used to work for, wherever there was an opportunity, I would create business-inspired events,” she reveals.
Other than serving an ever-expanding clientele, Augustin, along with Lee, works with less fortunate individuals and families who possess the fire and spirit of an entrepreneur but not the financial means to support their dreams. “We develop recipes, formulas and ideas with them and brand and market their products. This gives them sustainable income, new-found confidence and knowledge that they have special skills and are able to contribute to society and to their families.”
Passion Doux also serves as a channel for the two women to bring alive the food tradition and memories of their beloved mothers and grandmothers. “We resurrect long-forgotten or rarely produced traditional favourite delicacies like handmade coconut candies the way Granny used to make them.” Augustin says this brings back the past in a beautiful way while reviving disappearing tastes and senses. “We take quiet pleasure in seeing the look of happiness on the faces of clients who come across a long-forgotten aroma or a taste from their childhood.”
Reproduced from the July-September 2014 issue of Quill magazine