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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 percent appeared first on Global Cosme

The No-Browning Way to Store Peeled Potatoes

The No-Browning Way to Store Peeled Potatoes

One of the most revelatory things I learned while working as a line cook was that restaurant food is, essentially, very good reheated leftovers. Sure, proteins are seared on the spot and crème brûlée is torched to order, but everything else—risotto, pasta, green beans, soups—are made hours and days in advance. As soon as an order is fired (meaning the server tells the kitchen staff to start preparing the salads and steak tartare for table 11), everything is reheated in skillets and sizzler platters in the oven. What does this have to do with potatoes? Right. Those are prepared way in advance too.

Most mornings on the job, I was tasked with peeling pounds and pounds of russets for creamy potatoes. I would then cut the spuds with the largest restaurant-provided chef’s knife I could find and transfer them to a 22-quart container, cover them in water, and store the incredibly heavy container in the refrigerator. At that point, they would hang out, uncovered, for a few days until we were running low on mashed potatoes or hand cut French fries and it was time to make more.

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