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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percen...
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I Chopped 75 Pounds of Onions a Day—Here's How I Learned to Stop Crying

I Chopped 75 Pounds of Onions a Day—Here's How I Learned to Stop Crying

For some people, working in a restaurant means the chance to put their hard-earned culinary degree to use. For me, it meant lots and lots of crying. After I graduated from a fancy liberal arts college and failed to get a salaried office job with a business casual dress code and summer Fridays, I decided to take a different path in order to get my dream job working as a food writer. I met with the chef at a French restaurant in suburban Connecticut and said I loved the Barefoot Contessa and cooking and wanted a job. He looked me up and down and didn’t think I had what it took to work in a restaurant but felt I deserved a chance (I only know this because months later, I asked him point-blank “why in the world did you ever hire someone like me?”).

The Right Way to Store Onions

The Right Way to Store Onions

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How to Prep Spring Onions

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On my first day as a stage (aka an unpaid cooking intern), I arrived 15 minutes early, sat in the maroon and cream French bistro chairs on the sidewalk patio in front of the restaurant for 25 minutes, waiting for someone to walk by and open the front door, because I didn’t realize there was a back entrance. It took lots of wandering and several embarrassing stares from dog walkers and young mothers walking their babies in overpriced strollers for me to discover the “employee entrance.” After I found my way in, I was promptly yelled at by the sous chef for not tying my apron properly, not bringing my own set of knives (why would I spend money on knives? Shouldn’t they be provided?), and not putting a wet towel under my cutting board to prevent it from slipping and sliding on the metal table (this is a genius trick and one that everyone should try).

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* This article was originally published here

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