May 2013

After a short period of absence, the Newsletter is back with an entirely new team composed of Anais, Julie and Lucie. In this issue, we will present the “BDE” by giving a short description of the associ-ation and its team members, as well as the new project of the Guerlain 2011-2013 mas-ters 2 class. You will discover the latest AEAE news, including the various animations scheduled in May and June. This newsletter will also go over topical issues such as new market trends, with a focus on Argentina, Pope Francis’ home country, Tango and dulce de leche. Finally, you will be able to treat yourself to our delicious dessert recipes prepared with vegetables. We hope you enjoy the newsletter, and wish you a pleasant reading.

Anaïs PUYOBRO, Julie COLMARD and Lucie VAN MOL The newsletter team

Issue number 15

Year 2013

In this issue :

Edito 1

ISIPCA News

Presentation of BDE

Presentation of ISIPCA

promotion 2011-2013

2

AEAE News

Yearbook 2013

Call of volunteers

New animation of

AEAE

Website of AEAE

4

AEAE ans ISIPCA

News

Night of ISIPCA

5

News/Trends

News of february march

and april 2013

New market product

Summer fashion trend

2013

6

Focus on country

Argentina

14

Recipes of the day

Dark chocolate--zucchini

muffins

Carrot cake

Avocado-chocolate souf-

flé

17

Isinews 18

dito. e

N°15 May 2013 —Page 1

N°15 May 2013 —Page 2

There is no better occasion than this first newsletter to present the ISIPCA’s BDE.

The BDE was created in September 2011 by Martin Guin-chard, student of the “Formulation and Sensory Analyze of Flavours” master, Firmenich class. It was created to group all of the school’s students in order to promote professional and social networking and share on different courses and education options available at ISIPCA. Nowadays it depends on the AEAE.

The BDE works continually during the year for every period of the training cycle. This is the reason why it is important that its members best represent all of the school’s classes, even if a majority of members are masters stu-dents.

Here is a list of the 2012-2013 BDE members:

Camille Rabbat M2 Perfumes Anne-Sophie Charreau M1 Perfumes Alizée Benfredj M2 Perfumes Angélina Bougnougnou M2 Cosmetics Margaux Girard M2 Cosmetics Alice Girard M2 Cosmetics Caroline Goguelin M2 Cosmetics Benjamin Paradiso M2 Cosmetics Magali Vignes Technician

I SIPCA News

Presentation of BDE

N°15 May 2013 —Page 3

This BDE is responsible for the organization of the integration days that brings together students every year for a day of games and challenges in the city of Versailles. They also organize fun afterwork activities during the year such as the Party bus, a party that occurs in a bus driving through paris, as well as the prom. By the way, Camille Rab-bat, the BDE’s president informs us that i twill be taking place July 6th 2013.

The school year is almost over; the M2s will be leaving us for new adventures. However the baton is now be-ing taken up by Anne-Sophie Charreau, M1 perfume, new head of the BDE in September and with her, we hope there will be many more projects to come.

For more information, please consult the ISIPCA BDE’s facebook page or send them an email to:

bde.isipca@gmail.com

Anaïs P. article with contribution of Camille R.

An Extravagant Garden, Witness to the World’s Riches Each year, a professional project is assigned to the students in Master IPCA (Industry of Perfumery, Cosmetics and Flavours) of ISIPCA. The results of two years based on intense teamwork. A name and a product line kept secret until the very launch party, bringing together the industry’s professionals of Perfumery, Cosmetics and Flavours.

Promotion Guerlain Founded in 1973 by Jean-Jacques Guerlain, ISIPCA celebrates its 40th anniversary this year. It is therefore with some evidence that Guerlain proposed himself as the title sponsor of the 2011-2013 promotion. Composed of 52 trainees from the three options of the master, Perfumery, Cosmetics and Flavor Industries, the students have built and enhanced this project over two years.

The Project « Leave everything behind to live your dream. Explore the world to discover its riches and, upon returning, reveal their secrets during a unique and unforgettable evening. » An ambitious project aiming to produce 2500 box sets, gathering representative products of each option. Gen-uine immersion into the professional world, the students had to make the link between their theoretical education and the reality of the industry. From concept to production, including the research of sponsors, they demonstrated originali-ty, creativity and skill to carry out this project. The products, as a result of their unique know-how, will be presented during an exceptional evening, June 27, 2013.

Willing to be part of the journey? Donors, Advertisers, Partners, please contact their Sponsorship Team sponsoring.isipca2013@gmail.fr Florent T. Article

Presentation of ISIPCA promotion 2011-2013

N°15 May 2013 —Page 4

A EAE News

This year, the 2013 edition of the yearbook will be published in september. With the renewal of the Board of Directors of the AEAE in October and the change of ISIPCA’s Director, we decided to postpone the release in order to have a book as comprehensive as possible. Also, you will receive a call to update your data soon, it is important for recruiters but also for your network. We invite

you to connect directly and now your personal space for your changes.

The AEAE-ISIPCA lives by the goodwill of volunteer members who devote some of their time to animate the association. Tasks and missions are many and the team needs to develop. Come and join us! Do you want more information? Contact us : contact@aeae-isipca.com

In June, the AEAE-ISIPCA will have the pleasure to invite you to a party organized around the production of a

cocktail party. A great opportunity to meet, to make 5 recipes with original flavors, and then enjoy their confections on

site, accompanied by glasses of local wines AOC red and white served with discretion.

The dates of the event, will be sent as soon as possible. Meanwhile June for regale us with you …

To improve services to our members, we work to establish a more efficient modern version of our website. Advances are many and varied on usability, navigation, use by members and administrators. The news will be : Facilitate online job listings by companies, the employment unit of AEAE and others. Use of social networks Search Resumes Push individual email Import offers from partner sites recruitment Nathalie S., Marie-Noëlle J., Aurore F. and Véronique R. articles

Yearbook 2013

Call for volunteers

New animation of AEAE

Website of AEAE

N°15 May 2013 —Page 5

Night of ISIPCA

EAE and ISIPCA News A “ Nocturnes ISIPCA: Meeting with the former pupils” For the first year, AEAE partners with six students of the Master Management International Perfume and Cos-metics creating an event where the starting point is a very simple question : "What happened to the former students of the school ? " It is with interest and curiosity, that these students asked themselves this question. Indeed, every year, new students arrive, while others leave ISIPCA to engage in their various projects. The principle of this project is to bring back alumni and revisit the concept of round tables. The idea is to give students the opportunity to talk with profession-als about their lives after graduation in ISIPCA experiences. This event will give the opportunity to spend an enjoyable and rewarding experience. Nowadays, the importance of professional network is crucial. Social networks bring a new dimension to trade and job opportunities but nothing beats meeting. Through these roundtables we will also give you the opportunity to create, expand or maintain your network other than via the Internet. All themes will be showcased: Perfumes, flavors and cosmetics. Students can navigate from table to table to share and benefit from the experience of each of the former present. To make these more warm moments and extend the evening a buffet dinner and refreshments will be offered. The evening "Nocturnes The ISIPCA" will be held on Friday, May the 24 from 17:30 at ISIPCA. You can apply to become involved by sending us an email at animations@aeae- isipca.com

Thank you notify :

Your name

Your company

Your profession

We count on you to come meet the high expectations of students. For more information, please contact the AEAE. Presales: € 5 for students, free for participants.

Article d’Aurore F. avec l’aide de Hélène C.

N°15 May 2013 —Page 6

ews

News of february march and april 2013

Horse meat scandal: horse, pork and sheep traded for beef The horse meat scandal started at the beginning of 2013 and escalated on a European scale, with the swap of

horse meat labels and ground beef labels.

Known since September 2012, the affair experienced several new developments involving the entire European

food industry including Dolycom (slaughterhouse/ workshop), Draap Trading Ltd (intermediary), Spanghero (food bro-

ker), Comigel (transformer), Findus and Aldi (retail chains) or Picard Surgelés. Therefore, it affected a large number of

suppliers and processed food manufacturers, accused of replacing beef by horse meat, which is cheaper, in prepared

meals that boast 100% ground beef.

The meat scandal continued to cause a commotion in the UK. After finding horse meat in lasagna, this time pork

was discovered in meatballs sold by Waitrose supermarkets located in Glasgow in Scotland.

Omnivorous, the young cooking festival Omnivorous finished its tour in the city of Paris (March 17-19, 2013) after stopping in Istanbul, San Francisco,

New York, Montreal and Le Havre. These past 10 years have seen cooking become a cultural object and one of the

main identity issues of our globalized societies and Omnivorous has positioned itself as a real driver with regards to

these stakes in France. It was the first to fight for more open cooking, with no blinders and no frontiers. It has been 8

years that this festival, investigates, travels and assembles. To this day, it is the number one festival by the creativity

demonstrated and the footprint it leaves in the minds and the kitchens. Omnivorous keeps playing its part of talent

scout and creativity promoter. This year, 16 chefs invited were revealed on stage to the French public. Among the

chefs that were invited, Pierre Sang Boyer (France), Mehmet Gürs (Turkey), Ivan Berezutsky (Russia), Luke Burgess

(Tasmania) as well as Pierre Hermé, Thierry Marx and Yannick Alléno on the “salt” scene and many others on the

“sugar” scene.

France dessert championships 2013

The national French dessert championship rewards the best pastry chef in France. It is open to hotel school stu-

dents, CFA students seeking the “restaurant desert cook” distinction and professionals.

After a prescreening, the selected candidates take part in regional finals (8 different contests spread over the

months of January and February). The winners of each contest take part in the national championship competition.

The same rules were applied to the two candidate categories. For the grand finale, the candidates had to prepare 10

“selection” dishes and 10 surprise basket dishes in 4 hours and 40 minutes with the help of a commis.

This 39th edition finale, hosted by Olivier Roellinger, took place in Rennes at the “Lycée Professionnel Louis

Guilloux” on March 26th and 27th. It’s Rémi Touja, pastry chef at the Parc Franck Putelat in Carcassonne (11), who won

the gold medal after a first failed attempt in 2010. His dessert selection was named “Pineapple satin, lime and juniper

berry”. The silver dessert medal was attributed to Maxence Barbot from Alain Ducasse’s restaurant of the Plaza

Athénee (75) and the bronze dessert medal to Philippe Tayac from the restaurant Le Nefresco (06).

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N°15 May 2013 —Page 7

Podium of the 3 dessert selections: Pineapple satin, lime and juniper berry, Ana’Croc and praline touch with a thin sour jelly and a lemon vanilla sorbet.

Top Chef 2013 For the forth consecutive year, TOP CHEF comes back on M6 for 12 weeks of cut-throat competition between chefs. The jury, even more demanding, consists of Michelin starred chefs : Ghislaine Arabian, Thierry Marx, Christian Constant, Jean-François Piège and Cyril Lignac has to decide between the 16 candidates taking part in the competi-tion. This year, the canidates needed to be creativ and to have a good skills during different collective and individual trials . This year, we could quote funiest sentences said by candi : « That's true, I chosed it. It is not written on her face. I turn on my oven with a hammer. » Fabien « Philippe Etchebest, you see, no fly farts » Yoni « I will try to be good, because I think that we will be on the same wave-length with our hair » Florent The both finalists Florent Ladeyn and Naoëlle D'Hainaut faced each other in a last trial in Trianon Palace, a great restaurant of Versailles where they needed to cook for the jury and for 100 volonteers of Croix Rouge. At the end of this last face to face, where each candidate was helped by 4 ex-candidates of TOP CHEF, jury named Naoëlle winner of TOP CHEF 2013. This young lady, second of Eric Frechon 3 Michelin starred chef for his restaurant Le Bristol, won 100 000€ and dreams about opening her own restaurant. Florent, the kind and self-taught chef of the Nord Pas-de-Calais, couldn't hide his disappointment but said that his nicer reward is to see a smile on face of his clients.

In Cosmetics exhibition

In Cosmetics, the annual exhibition of ingredients for cosmetics and beauty products, was held in Paris from 16 to 18 April Porte de Versailles.

Record attendance for this 23th edition with 9400 trade visitors according to Reed Exhibitions organization - 30% more than last year in Barcelona and an increase of 20% compared to the previous record for the 20 years in Paris in 2010. More than 650 exhibitors were in the aisles, with over one hundred participating in their first In-Cosmetics. One could note the predominance of natural ingredients from the launch, and the increasing pressure on performance. In 2014 the exhibition will be held in Hamburg from April 1 to 3, on the lands of Beeirsdort and Unilever.

Lucie V.M., Anaïs P and Marie-Noëlle J. articles

N°15 May 2013 —Page 8

ews and Trends

New products in the Agribusiness market

To treat yourself and awaken your taste buds, here is a selection of the latest this year 2013. Flavors and in-creasingly daring and original products are to be enjoyed as soon as possible.

Crisps - Bret’s crisps : roasted potatoes with garlic and rosemarine flavor, thyme barbecue flavor, carbonara sauce flavor, goat cheese and Espelette chilli pepper flavor saveur, Indian curry flavor.

- Vico crisps : chorizo flavor. - Lay’s crisps : caramelised onions and balsamic vinegar, Tapas collection with olive and pesto flavor.

Ice cream - Mövenpick : Almond and anise ice cream. - Oasis : Oasis So Pop (Five small cylinders with different fruit flavors are stacked on a batonnet), So Twist (multifruit sorbet rolled into a twist with bright and varied colors) et So Fruiz (sorbet with creamy texture).

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- Magnum : 5 products with flavors inspired by classic pastry. First Kiss : creme brulee ; Loving Kiss : meringue and red fruit ; Passionate Kiss : Tiramisu ; Flirty Kiss : chocolate cake ; Stolen Kiss : Apple pie.

Beverages - Orangina : new range = Trio Latino Nina with guava flavor, Maestro tangerine flavor and Loca strawberry flavor, « miss 0 » blackberry and passion without sugar or aspartame.

- Seven Up: cherry flavor. - Pulco : minth and blackcurrant / raspberry flavor. - Badoit : raspberry and passion by Thierry Marx.

N°15 May 2013 —Page 10

New products in Perfumery

2013 offers a selection of perfumes more captivating than each other. Floral scents, woody, fresh notes, here is a small selection of new fragrances of this year. Guess Girl is a floral-fruity with melon, raspberry and bergamot notes.

Parisienne Edition Singulière is a floral-woody with cranberry, raspberry notes and and Damascus rose, violet, san-dalwood and vetiver.

Valentina Acqua Floreale (summer version of Valentina) is a blend of fresh notes such as bergamote and orange blossom and floral such as neroli, mimosa, tuberose and jasmine , supported by oriental scents of amber and patchou-li.

See by Chloé (the first fragrance of the brand) is composed of fresh notes like bergamot, apple blossoms, jasmine,

sandalwood, vanilla and ylang-ylang. It’s a floral-fruity.

N°15 May 2013 —Page 11

Make-up, care, here is a small selection of new products expected for the year 2013. New colors, innovative textures and most effective cosmetics. Make-up - Dior : Dior Chérie Bow new collection = 2 palettes for eyes and lips with eye shadow, eyeliner and gloss, 4 Twin Set Eyeshadow Color Sticks that contain a cream liner and eyeshadow on one side and a powder blending powder on the other, 2-in-1 French manicure polish (it makes the pink of your nails pinker and the white of your nails whiter). et 1 gloss Dior Addict enhancer natural pink lip color.

- Chanel : 5 new products for complexion with sunscreen = les « Beiges Poudre Belle Mine Naturelle SPF 15 » et 2 lipstick for theRouge Allure Velvet range(matte light).

- Gemey Maybelline : Mascara Illegal Extension Glossy (adds shine and length to the eyelashes) and Volum Express the Rocket mascara (brings volume, new gel formula clump free).

- Bourgeois : 150 years of Bourgeois with the launch of 15 nail lacquer. These 15 nail lacquer represent 15 significant events for Bourgeois brand in the world of cosmetics.

New products in Cosmetics

N°15 Mai 2013 —Page 12

- OPI : Euro Central collection = 4 nail lacquer (OPI wanted to highlight countries such as the Roma-nia, Poland, ...), Mariah Carey collection = 8 nail lacquer including 4 glittery nail lacquer (dries to a texture matte finish infuse with re-flective glints of light).

Care - Séphora : Happy Bubbleday collection red fruit scent = body lotion, cleansing scrub and hand cream.

- L’Oréal : Age Perfect BB Cream Instant Radiance - Vichy : Proeven Mineral BB Cream Skin perfecting beauty balm with SPF 15.

N°15 Mai 2013 —Page 13

The colors for spring / summer 2013 Speaking of colors, there is something for every taste. The white total look was in vogue this winter and will

be this summer. Bright colors such as orange, magenta, turquoise and green are used. Red and yellow are also given

pride of place. The nude is coming back this season and finally, the black and white look is the most pronounced

trend for this summer.

Julie C., Lucie V.M. and Anaïs P. articles

Fashion trends this summer

N°15 May 2013 —Page 14

ocus on country

General presentation of Argentina

- Floor area : 2 766 890 km², 5 times the size of France. - Population: 41 million inhabitants. - Capital : Buenos Aires,called Capital Federal. - Official Language : Spanish (castellano), spoken by 100% of the population. - Currency: Argentine peso. - Government: Presidential democracy, federal state. - Emblem of the country: ceibo, beautiful red flower.

Argentina is a country that was colonized by the Spanish. They arrived by two different road : - via the Rio de la Plata (River of Silver) because they thought they will access to the mythical silver mines. - via the north, down through Peru, Bolivia and north of the country. July 9, 1816 is the date of independence for the people of Argentina. Argentina becomes a federal republic, with a special status for the capital Buenos Aires. The population is predominantly white, European ethnic, with about 40% of Spanish and Italians.

We count 5 main natural regions : - Patagonia (in the south) is the largest region in the country but also the less populated. You can find an amazingly rich wildlife and Ushuaïa, the southernmost city in the world. - The Pampa (in the center) is a great plain where you can find Buenos Aires, the country’s economic center. - The Andean Northwest, a true cultural shock, marks the end of the European Argentina and the Great Plains. It is characterized by a mixed and Indian popula-tion, small colonial towns, the grandiose Humahuaca located at an altitude of over 2000m, cactus fields, llamas, mountains with shades of red ... - The Central Andes, called the Cuyo, is the region with the highest mountain peaks such as the Aconcagua, some of which are volcanoes, as well as many vineyards. - The Mesopotamia (North East) is characterized by large areas of wetlands and savannah to the west, and the wet forest and river area as the Rio Parana and Rio Uruguay. Misiones is known for its Jesuit ruins and spectacular waterfalls of Iguaçu.

Argentina’s history

Geography of Argentina

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N°15 May 2013 —Page 15

The kitchen Argentinian dishes - Meat is the main element of Argentinian dishes; it is most often cooked as grilling "asados". - There are also many typical dishes such as the "empanada" kind of turnover stuffed with a choice of beef, chicken, ham and cheese or corn, "tortillas" (Spanish omelette) and "provoletas" (pieces of baked cheese). - The traditional complete dishes are: the "pastel de choclo" (gratin made of minced meat, raisins and corn) and "locro" (bean soup made with white corn and pork).

Empanadas Pastel de choclo

Desserts - The "dulce de leche" is the specialty of Argentina (jam with very sweet milk), it accompanies many of the desserts-including the egg custard "flan casero" and "alfajores" (cakes filled with dulce de leche and coated with icing or choco-late).

Dulce de leche Alfajores

Drinks - Wine : Syrah and Cabernet wines are very common in Argentina. The best known and most flavoursome grape is the Malbec. Today Argentina is the largest wine-growing area in the world for the production of wine made from Malbec. - The "yerba mate" is the national drink, it is infused with products possessing very tonic properties.

Tradition of Argentina

N°15 May 2013 —Page 16

Tradition of Argentina

Tango Introduction Tango is a dance born in the late nineteenth century. It originated in black communities in Latin America after slav-ery. It is a ballroom dance that is danced in pairs and where the man guides his partner. History In the late nineteenth century, at its creation, it was danced only by black slaves, and Argentinian-European would dance the tango in a rude and inaccurate manner to ridicule slaves. It was only in the 1930s that Tango was exported to Europe and was truly appreciated. However, the rapid pace was slowed, and new complex steps appeared. The years 1940-1950 marked the Golden Age of Tango in South America, with an increased pace and more steps integrated to the dance. Tango clubs and competitions start emerging. However, the influence of Rock’n’Roll in the years 1970-1990 will low-er the excitement surrounding Tango. The end of the dictatorship in the 1990s allows the rebirth of Argentine Tango with the appearance of many shows that perform around the world, including "Tango Argentino". Nowadays, Tango is a ballroom dance that is danced on every continent and brings a touch of sensuality on an Ar-gentinian rhythm. Julie C. article with contribution of Daniel V.

N°15 May 2013 —Page 17

Ingredients : 150g of dark chocolate 100g of skinned and grated zucchini 2 eggs 90g of brown sugar 50g of butter 100g of flour 1 sachet of vanilla sugar 1 sachet of yeast

Recipe : Preheat oven to 180°C (Th.6). Clean, skin and grate zucchini. Melt dark chocolate and butter together in a pan on a low heat. In a salad bowl, beat eggs with brown sugar and vanilla sugar until the blend become foaming. Add flour and yeast then mix. Add 100g of grated zucchini and chocolate, mix until having a homogeneous batter. Put the batter in muffins baking tins and bake 30 minutes at 180°C. Remove muffins from the tin and leave them to cool down. Eat muffins with hot chocolate for exemple.

Ingredients : 300g of flour 5 big skinned ans grated carrots 125g of crushed walnuts 50g of butter 4 eggs 8 soup spoons of honey 2 coffee spoons of cinnamon 2 sachets of yeast Topping 100g of icing sugar 1 soup spoon of lemon juice

Recipe : Preheat oven to 200°C (Th.7). Clean, skin ans grate carrots. In a salad bowl, beat eggs. Add melted butter and mix with a whisk. Add flour, yeast ans honey, then mix. Add crushed walnuts, cinnamon and grated carrots, then mix. Coat baking tin with butter and put batter into it. Bake 35-40 minutes at 200°C. Remove cake from the tin and then leave it to cool down.

ecipes of the day

Dark chocolate-zucchini muffins

Carrot cake

r

N°15 May 2013 —Page 18

Avocado and chocolate soufflé

Ingredients : Butter and granulated sugar pour baking tin 130g of white of eggs ( 4 whites of eggs) 70g of sugar in powder 2 ripe avocados 1 vanilla pod 4-5 pieces of dark chocolate (50g)

Recipe : Preheat oven to 180°C. Coat baking tins with butter and granulated sugar. Beat eggwhites until stiff, add sugar, then bit until it becomes like meringue. Mashed avocados flesh, add vanilla seeds. Add carefully avocado to meringue with a spatula. Put batter in baking tins. Add a chocolate piece in the middle of every baking tins. Bake 6-7 minutes in oven. Eat immediately.

Anaïs P. and Aurore F. recipes

Laetitia Nicolas (promotion of DESS-IPCA 2003) and Yann Lebert are pleased to announce the birth of their

son Clement, on January 31, 2013.

Want to write an article? Send us your suggestions to newsletter@aeae-isipca.com Editorial staff : Anaïs Puyobro, Aurore Fontaine, Florent Tous, Julie Colmard, Laëtitia Nicolas, Lucie Van Mol, Marie-Noëlle Joinville, Nathalie Sinet and Véronique Roubertie. Also thank you to Camille Rabbat, Daniel Vernet, Haroun Gambier and Hélène Chevalier for their participation.

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