LOVING

Fragrances

Although most chefs and bakers detest the presence of fragrances that are worn on the body in their kitchens, (myself included), when I step out into the world, I like to smell other-worldly.

Fragrances are an excellent way to train not only your nose, but your culinary palate as well, so I like to try new scents to keep my senses as sharp as my knives. And I think it is fair to say that smelling fragrances is analogous to tasting wine; so it’s also a good way to teach yourself how to pair wine with food.

I like to hold all the beautiful bottles of carefully distilled essences and gently breathe them in, seeing how many notes I can identify, seeing if it would compliment my skin or the skin of someone I can get close to.

Whenever I’m in New York, I always like to see what they have in store at Aedes de Venustas.

October 2nd, 2009 — 10:00 am

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