Jasmine, says the Parisian-born perfumer Frédéric Malle, “is like butter in French cuisine — add a little in the end or at the beginning and it will fill up the holes in your formulas.” This was one of the first lessons he learned at perfumery school in Grasse, he says, before starting his own fragrance house, Editions de Parfums Frédéric Malle, in 2000.
— Read more at Light, Jasmine Scents That Are Perfect for Spring at The New York Times.
Only rich people read news papers, right?
Sure looks that way. Oy.
ikr? lol
Jeez!
Huh, I didn’t realize Malle was a perfumer, or a trained one at that. But I can’t say I know much of anything about him.
He was Jean Amic’s assistant and went to perfumery school for a short time, IIRC. There isn’t a lot of agreement about what the term “perfumer” means — many people who work as creative directors or evaluators are in fact trained in perfumery, and some do call themselves perfumers, that just isn’t how we typically use the term here.
To clarify in case that did not make sense, he did not receive the usual amount of training to qualify for a job as a perfumer at one of the big fragrance & flavor companies, and so far as I know that was never his intent (?)
But obviously there are many people working as perfumers who never received any formal training at all.
M. Malle gave an interesting interview recently on the Fat Mascara podcast. He said he doesn’t consider himself a perfumer, though some people call him that. He’s very much an evaluator and now a “publisher”.