Aurélie Bugaud Email & Phone Number

Lyon, Fr

Tain-L’Hermitage, Auvergne-Rhone-Alpes, France

Ensure the development of personalized products (couvertures, chocolate bonbons, bars, spreads, pralinés, squares etc.) - Analyzing and formulating the customer technical needs- Assessing the feasibility of a new project - Elaborating and submitting a tariff proposal - Monitoring the development of the product (from bench top to pilot through scale-up industrialization)- Following-up the packaging development going along with the product- Observing new market trends and products- Managing multi-cultural developments with International markets (UK, US, Japan)- Work on platform research for inovative products - Customer training on bean to bar chocolate process- Sensorial jury member expert (cocoa, chocolate)- Responsible for R&D plan recipes for the launch of a new production unit (50 SKu)

Lyon Area, France

BtoB Marketing innovation - Chocolate bonbons - Launch a new category of chocolate candies for Christmas with one-shot technology- Elaborated merchandising tools for customer requirements- Analysed the performance of new launched chocolates - Supported the various stages of launching a new product (analyzing of need, recipes experimentations, packaging development, feasibility study, industrialisation, product rentability, production etc.)- Benchmarked market trends and competitive intelligence for a bonbon range overhaul

Lyon Area, France

Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land masterfully selected for its terroir. Inside the Marketing BtoC department, several assignments have been entrusted to me: - Managed the BtoC products range - Assessed and analyzed the performance of existing and new launched products - Suggested recommandations for action plans - Benchmarked market trends and competitive intelligence - Supported the various stages of launching a new product (creation, packaging, industrialisation, product rentability, production etc.)- Handled the coordination between different services: R&D, purchasing, logistics, production, quality Main project worked on: - Christmas 2019 - Overhaul of the "gourmet" baking range - The new BtoC offer

Vietnam

Marou is a bean-to-bar chocolate company based in Vietnam. Each chocolate bar comes from one single origin in Vietnam, cacao beans are not mixed in order to reveal all the flavors of the terroir. - Developed new packaging going along with the creation of new products. ex: chocolate bonbon exportation - Briefed the design agency for the development of new products - Coordinated packaging orders and logistics for the opening of the new café in Hanoi, august 2017- Worked on the new website page. ex: registration of "where to buy"- Monitored the positioning of the brand in fine food stores. ex: negotiation of a better positioning - Rationalized the packaging order process to save time and money - Organized and coordinated the Chocolate festival in Paris oct 2017. ex: booth decoration and logistics. 130.000 visitors

Best-known for being the first seller of the double-decker macaroon worldwide, Ladurée also offers its clients the taste of French gastronomy with savory dishes and counts more than 18 restaurants abroad. Inside the R&D savory department:- Supported the creation of new dishes for winter, spring and summer menus. Eg: creation of a video channel to help chefs - Purchased raw materials and equipments for the opening of new restaurants abroad- Monitored the R&D department consumption with monthly food reporting - Followed the stock management of Parisian restaurants - Participated in the writing of recipes for a book

Mégève

- Baked all the desserts for 150 covers (dessert buffet and individual dessert)- Handled supplies and orders of raw materials - Carried out monthly inventories of products in the storehouse- Created new desserts

Chatenay-Malabry

- Produced around 35 tarts and 20 entremets a day - Oven-keeper, cooked all the pastries for the shop opening at 7 o'clock- Administrated orders of ingredients necessary for pie and biscuit production - Made "petit-fours" for Christmas and New Year

Paris, 15

Start-up specialized in the selling of homemade cookies. I was in charge of the development of the BtotB business. - Inventory of all restaurants and food trucks interested in homemade cookies- Door-to-door sales of restauration professionnels to offer them our cookies in their menu- Handled clients' appointments - Negotiated prices for future partnership. Eg: Signed a contract of 120 cookies with "Delice street" food truck.

Région De New York City, États-Unis

Au pair in a family of three children aged from 8 to 14.- Ran the family budget and managed groceries - Organized the different activities for the three children - Handled day-to-day mishaps Eg: pet accident, booked plane tickets etc.

Programme Grande Ecole, Master I

Activities and Societies: Member of the student city guide of Nantes: - Service-provider sourcing in city restaurants - Wrote articles.

Chocolate/Sweet Making

Activities and Societies: Assisted the professor in charge of the qualification chocolate and sweet making.- Realised sweets (marshmallow.

Vocational Qualification In Pastry, Pastry

Activities and Societies: Pastry practical work (5 hours per day), management, hygiene sciences, logistics.During that year, I have learnt.

Classe Préparatoire Ecs

Après des résultats décevants lors de mes premières admissibilités, j'ai choisi de représenter l'année suivante les concours BCE et.

Classe Préparatoire Ecs

Deux années de classe préparatoire aux concours BCE et Ecricome option ECS. J'ai pris plaisir à assister aux différentes séances de débat.

Baccalauréat S, Chimie Physique, Mention Bien

option facultative Arts Plastiques, soutenance de mon projet "la déformation des corps par les jeux d'ombres et de lumières" appuyé de 10.