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Maxime Baud: “I’d like ScenTree to become a “social Wikipedia” of perfumery raw materials”
ScenTree, the classification tool for perfumery raw materials, is celebrating its second anniversary. A look back at these years of reflection, changes and achievements.
Maxime Baud: “I’d like ScenTree to become a “social Wikipedia” of perfumery raw materials”
ScenTree, the classification tool for perfumery raw materials, is celebrating its second anniversary. A look back at these years of reflection, changes and achievements.
Alexandra Carlin: “This ginger smells of freshly grated root”
Alexandra Carlin is a Symrise
perfumer. She spoke to us about how
Madagascan ginger became one of
her favorite fragrance ingredients.
Frédéric Badie: “I’m particularly fond of frankincense”
As a chemistry graduate, Frédéric Badie first joined Mane to train in formulating natural ingredients. From there he went to Charabot, where he worked on olfactory and analytical control before becoming a perfumer at CAL-Chauvet. He is currently R&D director at Payan Bertrand.
Mark Buxton: “Pink pepper can pull some base notes up to head notes”
He loves the finer things in life, including wine and haute cuisine. He has launched his own brand, Mark Buxton Perfumes, and is co-founder of the Nose perfumery concept store in Paris.
Perfumers’ sources of inspiration
Mane does everything possible to continually feed the creativity of its Parisian perfumery team, from introducing new ingredients to encouraging collaboration with other disciplines.
Madagascar, a land of innovation for Symrise
A hundred years after the first botanical trials were run there, Madagascar remains an extraordinary open-air laboratory.
Mieke Van de Capelle: “We need to help students who want to pursue a career”
Mieke Van de Capelle is the Chief Human Resources Officer at Firmenich, the world’s largest privately owned fragrance and flavour company. We interviewed her about how she approaches diversity, equality and inclusion in her work.
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