"Grand" Flavors and Fragrances
As part of its supervised projects, the LProPAC Professional Bachelor’s Degree in Fragrances and Flavors welcomed Traiteur Grand this year for a meaningful partnership: immersing students in the fast-paced world of professional life. After a year of collaboration, the young chemists were able to showcase the essence of their creativity during a successful final presentation.
Rarely has a thesis defense so keenly stimulated the senses at the University of Montpellier. Students in the LProPAC Perfumes and Flavors program treated their examiners to a sensory journey at the end of the 2020–2021 academic year. A test in name only. Burst balloons releasing scented powders, an olfactory cocktail bar, perfumed bubbles, massage candles, and flower- and fruit-scented salts—a flood of scents and flavors, each more original than the last, welcomed Ghyslain Morvan, president of the Traiteur Grand group, on that day.
A partner with good taste
A founding member of the Jardin des Plantes Foundation and a key partner of the University in organizing its events, Ghyslain Morvan did not, however, come to discuss business. At least, not directly. Today, this business leader came to evaluate the work of the students who, throughout the year, have followed in his footsteps as part of their mentored project.“Every year, we invite an industry partner to mentor the students in this professional degree program as they carry out a project that meets the partner’s specifications,” explains Isabelle Parrot, the program’s industry relations coordinator, who is already responsible for a fruitful partnership with perfumer Arthur Dupuy.
And since every good entrepreneur needs a keen sense of opportunity, Ghyslain Morvan didn’t hesitate for a second when presented with this proposal:“I’ve got plenty of ideas up my sleeve, so when someone offers me the resources to develop them, I jump at thechance. I immediately envisioned the innovation that could come out of such a collaboration.” And yet, upon seeing the projects presented that day by the students, the president of Traiteur Grand doesn’t hide his surprise: “I didn’t expect this! I thought two or three projects would stand out, but I found fourteen excellent responses to my proposals. These young people amaze me with their ability to generate value and create, even during a time when health measures make things difficult. The results are striking!”
A Sense of Innovation
The result of a year’s work during which the executive and the students were able to collaborate to conceive and design original sensory experiences that align with their partner’s brand image.“The goal is for them to be able to propose a product or sensory experience that can be integrated into Traiteur Grand’s commercial offering,” explains Isabelle Parrot. This requires involvement on Traiteur Grand’s part; we ask them to participate in the training and guide the students through the various stages of their work. ” A new experience to which the entrepreneur has willingly lent his support.“I’ve always wanted to participate in the student challenge. I learned a lot in school and during internships at companies; that’s what shaped me. So whenever I have the chance, I strengthen the bond between the school and the company. I’m passionate about it!”
From this stroll, Ghyslain Morvan was particularly struck by the idea proposed by a student who, for Traiteur Grand’s high-end brand called Couture, envisioned“a small kit containing a pair of mini scissors, thread, a small tailor’s tape measure, and a scented massage candle. It was cute and very chic!” He also hasn’t forgotten the scented vase “as spectacular to the eye as it is to the nose” and the popping balloons—“I loved it! Our customers need sensory experiences to complement the culinary experience. They demand originality.” ” A successful mentorship whose scent of success should linger for another year, as the next class of students will in turn benefit from the caterer’s expertise with an additional challenge to tackle: adding a touch of eco-responsibility to the bouquet of their creation.