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commonscentsan evening with

the New York Times Scent CriticChandler Burr

Pairing fragrance and cuisine for an extraordinary experience, commonscents is an evening like no other. Chandler Burr, the New York Times scent critic and the world’s premiere authority on fragrance, guides guests through a “master class” in scent, pairing les parfums gourmands and their culinary base elements with a luxurious dining experience, coordinated with chefs in cities around the world, and crafted for corporate and private clients to create an unforgetable event.

Chandler crafts his master classes in scent in coordination with a chef or restaurant of the client’s choosing, and creates a menu around which he builds a second, olfactory meal, using the raw elements of some of the world’s greatest and most famous fragrances to reflect and highlight each course, all the while teaching guests about the fascinating and multifaceted world of perfume. Beginning with the basic structural elements of les parfums gourmands (the essences of cinnamon, salt, vanilla, chocolate, and many more) Chandler progresses to some of the great examples of the genre, including, among others, “Angel” (which reflects the scent of cotton candy) and the famous “Shalimar” (based on the raw element of vanilla). Chandler interacts constantly with guests throughout the evening.

commonscents is anything but common: this once-in-a-lifetime experience has been conducted in coordination with some of the world’s great chefs, including Paul Liebrandt, Jimmy Sakatos of the Carlyle Hotel in New York, Martín Rios, John Tesar, Samuel Benne at Lapérouse in Paris, Fabrice Guisset of Las Venetanas in Cabo, and Vito Mollica, the Executive Chef of the Four Seasons Florence.

Chandler Burr, the New York Times Scent Critic,speaks around the world on scent and perfume and hosts interactive masterclasses in gourmand scents; this series explains perfume for the lay person and shows fragrance's structure and artistry, with food-based scent raw materials (absolutes of cinnamon, clove, pepper) and gourmand perfumes like "Angel" (which uses the scent of cotton candy) and "Shalimar" (the scent of vanilla) reflected in a gourmet meal.

His new book, The Perfect Scent: A Year Inside the Perfume Industry in Paris & New York, tells two parallel stories, the first about a year Burr spent for The New Yorker magazine in Paris behind the scenes at Hermès watching legendary perfumer Jean-Claude Ellena create the Hermès scent "Un Jardin sur le Nil"; and the second about a year (beginning with an article for The New York Times) inside Coty with Sarah Jessica Parker as she directed the making of her perfume "Lovely." He is also the author of, among other titles, The Emperor of Scent: A True Story of Perfume, Obsession, and the Last Mystery of the Senses.

Burr has written on business for Fast Company and Fortune, politics for the New York Times Magazine, on travel and food for Gourmet, Food & Wine, Condé Nast Traveler, Travel + Leisure, and Departures, and religion and science for US News & World Report, where he was a Contributing Editor.

Sample Menu

The Carlyle Hotel

Introduction

Dolce & Gabbana Light Blue Martini

Act I

Hamachi & Bluefin Tuna, Avocado Tartare and Tatsoi Presented on

Himalayan Rock Salt

Act II

Butter-Poached Rock Shrimp, Heirloom Baby Carrots, Carrot-Ginger Emulsion

Act III

Black Bass with Fennel, Artichoke, and Saffron Jus

Act IV

Dry-Aged Steak Au Poivre, Pommes Souffle, Vin de Banyuls

Act V

Mini Cotton Candy, Vanilla-Rum Milkshake, Dark Chocolate Brownie

Closing

Mango Sushi and Champagne

extraordinaryexperiences from macmillanspeakers

41 Madison AvenueNew York, NY 10010

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