August 28, 2002

Dear Friends and Flavorists,

After forty-four years in flavors/essential oils/consumer products, I've decided to turn in my smelling strips and retire. The flavor industry has been exceedingly good to me, a kid from the South Bronx, but I have also given back to the industry and my fellow flavorists. I'm finding that I am turning into one of those "old noses" who tell stories about what used to be, what fun we had, and how much better it was before the bean-counters took over. Indulge me one more time in print. If I see any of you in person, I'll probably still continue to bore you with the stories.

What has the Industry done for me? I've had truly wonderful teachers especially Al Venutolo, Earl Merwin, Kurt Schoen and Jerry DiGenova. I learn from my fellow flavorists whenever we meet. There are many heated discussions in the business corridors, in the meeting hallways and around the Society dinner tables. The industry has given me a trade, a craft, a profession that builds a myriad of skills and sharpens problem-solving abilities. Each project becomes its own jigsaw puzzle with its own rewards on completion. Each project becomes an opportunity to work with others with different skills, to make new contacts and to learn. It has put me in touch with ingredient suppliers who have taught me the raw materials of my trade. It has given me friends who are my "flavorist brothers and sisters": Greg Lima, Carl Holmgren, Joyce Purdon, Gary Raab, Richard Feagin, Mariano Gascon, Phil Barone, Paulette Lanzoff, Becky Burr, Gerry Mosciano, Mike Fasano, Ed Albaugh, Gary Eck--- to name just a few. It has given me "children and grandchildren", those I have trained and watched grow. These would include Sue Kratz, Jim Buchanan, David Johnson, Bond Seiler, Phil Houillion and at least two dozen more. It has given me confidence, competence and a positive outlook on life. It has also given me a darn good living and security as I move on to the next phase of my life.

What have I done for the Industry? My major contribution and "kick" comes from creating flavors for food, beverage, oral care, snacks and other product segments. Thousands of my flavor formulations are making the world taste better. My contributions to the Society of Flavor Chemists began soon after I was accepted as a member in 1972. I was a lecturer and organizer in every Society Seminar; 1974, 1984, 1994 and 1999. I was the Newsletter committee for most of the '70's. I've put in time as part of the Membership committee. I contributed as a lecturer in the Education part of our meetings. I served as Secretary, Vice-president and finally President in 1993-4.What I am most proud of, however, are the twenty-four or more applications for membership that I've signed. For most of these new members I've taught flavorist skills and art in whole or in part for five to seven years. Some I signed as a witness to their own self-training. I've had challenges, frustrations, failures and successes. Most of all, I've had fun doing what I love to do.

Old Flavorists never really retire. They hang around helping those on their way up in their careers.

Yours truly,

Carole Pollock

(The Little Mermaid)