Thursday, November 16, 2017 from 6:30 PM to 9:30 PM EST
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The Liberty House 
76 Audrey Zapp Dr.
Jersey City, NJ 07305

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Christopher Diienno 
American Society of Perfumers 
201-500-6101 ext 501 


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An Evening of PAIRINGS 2017

Another year has gone by since we last met and PAIRED our passions. Come join us at this year's Pairings to share new insights into the inspirations that drive some of our industry's top perfumers. As we bring together new stars with their creations at another inspiring venue and mix it with an experiential journey through Food, Wine and Scent.

Individual Non-member Registration: $315.00
Member Registration: Log in to access promo code to use during registraiton.

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Table of 7 Non-Members: $2155.00
To register a table, please contact Shari Brennan at +1-201-500-6101 ext 505 or admin@perfumers.org

Featured Perfumers

Three of our Industries Brightest Stars

Perfumers from different points in their career will guide you through our different courses of the evening. By accentuating the ties of the ingredients in their creations, they will enhance the mood and bring vibrance to the food and wine. Intriguing insight into the mind of the perfumer will bring to light the special balance that makes fragrance such a special contribution to our lives. Introductions to the perfumers in coming weeks will be posted here, in the interium enjoy the fragrance scents around you!


Ralf Schwieger



Ralf Schwieger was born in Germany. He studied chemistry and moved to Berlin to specialize in fragrance chemistry before joining a perfumery school in Grasse. He likes to think of perfumery as something almost primary, requiring a highly developed sense of esthetics, yet always playful!

His Inspiration and Universe

  • The dynamic triangle between art, science and industry.
  • The graceful colors, textures and delicacy of fabulous insects.
  • The art of cooking, with a weakness for patisserie.
  • Contemporary dance (Pina Bausch).
  • Nature in its impressive force as simple as rain as well as the gentleness and vulnerability of animals.
  • Perfumery raw materials of natural and synthetic origin,  ready to be combined in unforeseen proportions.
  • Making jewelry.
  • Japanese culture, exemplified in packaging design.

Guillaume Flavigny



“When I was young, I wondered why do we learn to read in school, but never study the alphabet of scents?” says Guillaume Flavigny. He decided to cultivate his own and eventually entered the world of professional perfumery, where his thoughtful, intellectual approach developed further. His sensitivity to scents goes hand in hand with an appreciation for art and music and the ability to find beauty in a variety of contexts--the smoky taste of whisky, the rich color of Japanese ink or the melodic angularities of jazz. Guillaume synthesizes his diverse inspirations into a style that is personal, passionate, original and a little bit provocative.

Ashley Wilberding Balavoine 



“I consider myself an olfactive anthropologist. Every day I get to travel with my nose.”

Ashley lived abroad for the majority of her childhood, calling Japan, London, and Saudi Arabia home, a lifestyle that regularly immersed her in a rich and exotic palette of smells. Ashley discovered countries through her nose.

It was not until she traveled to the International Museum of Perfume in Grasse, France, that she realized she could turn her olfactory prowess and passion into a career. After graduating with Honors in Asian Studies from Hamilton College and nominated an All-American athlete she chose to pursue playing professional women’s ice hockey in Sweden for six months with a potential opportunity to try out for the U.S. women’s Olympic team.

Focusing on her first passion, fragrance, Ashley began her career as an apprentice perfumer in 1996 for V. Mane Fils in France.  Perfumery brought her to international postings in Beijing and Mexico City, followed by return to the US.

Now Perfumer with Firmenich, Ashley creates winning fragrances for body care, home care and fine fragrance.  As she creates, Ashley draws upon the richness and diversity of her life: her fascination for languages (she speaks fluent Mandarin Chinese, French and Spanish), her international travels, exposure to foreign cultures and unique cultural nuances:  these elements are integral to and inspire her creations.  

She lives in Princeton, NJ with her Breton husband and two sons who adore co-creating culinary concoctions in the kitchen, heavy handed with cinnamon, cardamom, ginger and many other spices-- reminders of the travels in the past and those to come.

Featured Sommelier

Elizabeth Schneider

Certified Wine Sommelier
Wine for Normal People
After graduating from Wesleyan University, Elizabeth Schneider realized her heart was more in her hobby than her high-tech job. She took a course to learn to taste and appreciate wine, earned her MBA from the University of North Carolina, and embarked on a new career. Schneider is certified as a Sommelier (Court of Master Sommeliers), a Specialist of Wine (Society of Wine Educators) and has worked for the largest winery in the world, launching several successful brands and co-authoring an acclaimed training program for restaurant servers. She hosts an international, award-winning podcast, "Wine for Normal People,” and currently is writing Wine For Normal People, a book exploring wine fundamentals.


Featured Chef

Kenneth Trickilo

Renowned Chef

Liberty House

Chef Ken Trickilo started his career in the kitchen early as a high school student. His foray into the culinary arts was initially inspired from his employment at a prestigious country club. This is where he fell in love with cooking. When deciding what to do after college, he could only think of one thing, attending culinary school. This even outweighed his original plan to go to school for architecture, another profession of high creativity.

After obtaining his degree from the Culinary Institute of America, he worked for renown Chef Michael Colemico at his restaurant in Cape May. Afterwards, he went on to work with Ed Stone at the famous Bernards Inn and then the excellent restaurant in New Brunswick, Panico’s.

 In 1999, he obtained a Sous Chef position at Napa Valley Grill, where he eventually trained to be their head chef. His career flourished as he traveled around the country opening new restaurants for the company. This is where he perfected his “farm to table” technique, using fresh, seasonal and if possible local ingredients to formulate amazing menus and exquisite cuisine.

 At Liberty House, Chef Ken uses these same methods to create a dining experience in an unmatched locale. Among his many accolades, Chef’s most recent accomplishment was hosting the esteemed James Beard dinner for the James Beard Foundation. https://www.jamesbeard.org/search?global-search-keyword=Trickilo

More to come!

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