Nancy C. Bailey408-655-8742 NCNDBailey@gmail.com linkedin.com/pub/nancydemartinibailey

R&D CHEF PRODUCT CONCEPT & DESIGN FOOD MANUFACTURING

QUALIFICATIONS SUMMARY

Creative and experienced Product Development Chef with a highly successful track record of product launches in Business to Business applications, food service, grocery and restaurant chains. Vast reservoir of culinary knowledge gained from cultural and regional food preferences, to existing and emerging trends to changing consumer preferences.

CAREER HIGHLIGHTS

FOOD PRODUCT DEVELOPMENT & DESIGN Reformulated and commercialized croissant filling for one of the world’s largest retail coffee chains. Result:

Year to date revenue $780K. Developed seasoning blends based on emerging culinary trends for potato and tortilla chips for a division of a

global, Fortune 500 beverage and snack food company. Successfully created sandwich spread from bench-top sample to purchase order in less than 4 weeks for a

nation-wide holiday sandwich offering in 2014. Product proved so successful, it will be used in two finished SKU’s for longer runs in 2015. Result: A 225% order increase from the previous year.

PRODUCT & PROCESS IMPROVEMENT: Increased daily kettle output by making changes to the prep and cooking processes, the raw materials used in

finished goods, and by recommending equipment purchases to streamline processes; all with an eye towards improved efficiencies. Net result was an average increase of 5% to 10% kettle batches per day.

Reformulated SKU’s with an eye towards reduced raw material and labor costs without impacting quality. Result: In one instance, achieved savings of over $3.74/case on raw materials and a reduction of 3.5 labor hours per batch in preparation and cook time.

Cross Functional Program Management Partnered with clients and vendors, creating 100+ new products, successfully launched at Whole Foods,

Costco, Trader Joe’s, Raley’s and Kroeger. Managed interactive visiting chef programs, while collaborating and coordinating with Art, Wine and Garden

Programs for one of Napa’s premier culinary institutes. Hosted demonstration classes with such notable chefs as Martin Yan, Martha Stewart, Nigella Lawson, Thomas Keller and Rick Bayless.

PROFESSIONAL EXPERIENCEResearch & Development Chef 2010 to PresentDel Monaco Foods, Morgan Hill, CaliforniaDel Monaco is a leading custom food manufacturer focused on high quality, kettle-cooked soups, sauces and side dishes. Managed all aspects of R&D and Product Development in tandem with Clients, internal Sales, Operations, Quality and Procurement Teams. Created and formulated custom recipies based on client specifications with end products as varied as organic

vegetable broth, to pizza filling for a shelf-stable M.R.E, to an Indian curry-style burrito filling. Scheduled and coordinated all client sample requests. Partnered with Procurement and Operations to identify opportunities for improving efficencies through

formulation changes. Result: Consistently delivered the highest-quality, most cost effective and VERY delicious products to our customers.

Managed all product transitions from bench-top formulation to fully commercialized finished product.

Nancy C. Bailey Page (2)

Shift Leader/Payroll Benefits Specialist 2005 to 2010 & 2002 to 2004Whole Foods – Greater SF Bay Area, CAAnd Pittsburgh, PA Whole Foods is the largest all-natural grocery chain with over 350 units in the US, Canada and Great Britain; known for high quality products, excellent customer service and consistent placement in Fortune 100’s Best Places to Work. Managed all human resources functions including: Recruitment, on-boarding, training, benefits enrollment,

safety, worker’s compensation, leaves of absence, and payroll for up to 300 team members across several locations.

Oversaw retail operations to ensure excellence in retailing from both a visual merchandising perspective and exceeding customer expectations.

Savior in crisis situations! Coached team members through difficult job and life transitions. Became an HR person on-the-fly when the previous HR person walked off the job in the middle of running payroll.

Culinary Programs Manager 2004 to 2005Copia: American Center for Wine, Food and the Arts, Napa, CAA non-profit cultural museum and education center dedicated to exploring food, wine, art and garden programs in American culture. Conceptualized and created weekly and monthly food education programs in concert with Art, Wine and

Garden departments to showcase the joys of food and wine. Managed kitchen staff for day to day preparation of tasting samples for food classes and demonstrations,

weekly Taste of Copia Lunch, and visiting chef programs. Coordinated visiting chef programs to ensure interesting and engaging culinary demonstrations and tastings.

Product Development Coordinator 1996 to 2002Center for Culinary Development, San Francisco, CACCD Innovations is a food and beverage product development agency blending strategic marketing expertise with culinary creativity to give life to good food ideas. Projects included: New breakfast cereals for Kellogg’s; frozen entrees for Heinz/Weight Watchers Bistro MD; new burger offerings for Burger King; and beverages for Dole. Supervised the creation of gold standard, bench-top product prototypes based on strategic marketing concepts. Created protocol for formula writing, testing and editing to ensure accurate tracking of product development

from ideation to final approved formula. Managed production of samples for client presentations and consumer testing.

EDUCATIONAOS Culinary Arts BS MarketingNew England Culinary Institute Golden Gate UniversityMontpelier, Vermont San Francisco, CA

HONORS & AFFILIATIONS Voted Outstading Team Member of the Year, Whole Foods Market, Pittsburgh, PA, 2003Member, Institute of Food Technologists, Research Chefs Association and founding member of The Society to Prevent Broken Sauces; a group devoted to eating, drinking, making merry and pulling an occasional practical joke.