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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

How Amanda Hesser Changed the Way We Cook

How Amanda Hesser Changed the Way We Cook

I was somewhat of a late bloomer in media. I didn’t know I wanted to work in magazines until my sophomore year of college, and even then, I was hesitant. The idea of being a food writer intrigued me, but I didn’t really understand what that meant or how to get there; I knew it wasn’t the same thing as being a restaurant critic, nor was it someone who developed recipes (at least not entirely). It wasn’t until I read Amanda Hesser’s Cooking for Mr. Latte that I found a new type of food writing that appealed to me. It was warm and funny. Food was a thread in the book, but so was friendship and romance. It was also the first time I was reading recipes that sounded like they had been written by an actual person, not a robot. Amanda Hesser taught me that food and writing are at their best when they’re not perfect—when you acknowledge that mistakes are as much a part of cooking as they are life. You loosen your apron ties, maybe accidentally drop a pie crust on the floor, get messy over and over again, and have fun with it—that’s the best kind of relationship a home cook (or writer) can have with their craft.

There are hundreds of anecdotes like mine about the influence that Hesser has had on home cooks. “Amanda has a way of making notoriously fussy things, well, unfussy—like when she admits to taking the lazy route and not peeling the peaches for her beloved peach tart,” says Maurine Hainsworth, a copywriter for Food52. Hainsworth not only religiously follows Hesser’s guidance when baking her peach tart; she also follows her quick and easy method for poaching an egg, a technique that never seems quick or easy. That is, until Hesser demonstrated how to do it.


* This article was originally published here


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