"Grand" Flavors and Fragrances
As part of its mentored projects, the LProPAC professional bachelor’s degree program in perfumes and flavors welcomed the company Traiteur Grand this year for a meaningful partnership: to immerse 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. The students in the LProPAC Perfumes and Flavors program treated their examiners to a sensory journey as the 2020–2021 academic year drew to a close. It was an exam in name only. Bursting balloons releasing scented powders, an olfactory cocktail bar, perfumed bubbles, massage candles, and flower- and fruit-scented bath 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 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 bachelor’s program as they carry out a project that meets the partner’s specifications,” explains Isabelle Parrot, who is in charge of industry relations for the program, which already owes a fruitful partnership to perfumer Arthur Dupuy.
And since every good entrepreneur needs to have a good nose for business, Ghyslain Morvan didn’t hesitate for a second when faced with this proposal:“I’ve got a head full of ideas, so when someone offers me the resources to develop them, I jump at the chance. 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 made no secret of his surprise: “I didn’t expect that! 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 be creative, even during a time when public health measures make things difficult. The results are striking!”
The Spirit of Innovation
The result of a year’s work during which the director and the students were able to collaborate to imagine and design original sensory experiences in line 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 offerings,” explains Isabelle Parrot. This requires involvement on the part of the company; we ask them to participate in the training and guide the students through the various stages of their work. ” It’s a new experience that the entrepreneur has embraced wholeheartedly.“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 connection between the school and the business. 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’re looking for 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 creations.