Meet the team – Nathalie

Twice a month, meet a member of the JPAC team and discover the different trades that make up the company !

This week, we’re introducing Nathalie, Product and Quality Director, and at JPAC since its beginnings.

What is your position at JPAC?

I’m the Product & Quality Director.

What does a Product & Quality Director do?

My main role at JPAC is to oversee the activities of the product and quality departments, ensuring proper management of priorities and workflow for the smooth progression of projects and the company’s activities. This involves organizing, prioritizing, and supporting the team in carrying out tasks necessary for the company’s operations.

The product department is at the heart of JPAC’s business, as it focuses on sourcing or developing the products requested by our clients to best meet their expectations. To achieve this, I rely on our product team and our network of industrial partners.

The quality department, with its quality engineers, has two main functions: ensuring product compliance and monitoring, as well as managing our quality system, particularly our certifications (BIO, MSC/ASC, and ISO22000) for the sourcing and development of food products.

What skills are required for your job?

Among the essential skills for my role, I emphasize the two pillars I rely on daily: high standards and kindness.

Additionally, adaptability, organizational skills, priority management, analytical thinking, and the ability to stay calm under pressure are crucial.

Can you tell us about your professional background?

I am a quality engineer with about 20 years of experience in the food industry. I started as the Europe Manager for a poultry carcass decontamination process. Then, I held various Quality Manager positions at production sites before moving abroad for four years in Latvia.

During that time, I promoted French cuisine by teaching cooking classes and contributing to a recipe magazine.

After returning to France, in 2015, I joined a trading and product development company (led by Jean-Pascal) as a Quality Manager.

Later, after obtaining a CAP in cooking and gaining further experience, I joined JPAC in 2017 as a Quality Manager. As the company grew and structured itself with new employees, I became Head of Product Offering and later Product & Quality Director.

Why did you choose the food industry?

I have been passionate about cooking since childhood. I spent much of my time helping my mother, a skilled cook, prepare delicious meals, which we enjoyed sharing with family and friends.

With a strong sense of scientific curiosity and a love for good food, it was only natural for me to pursue a career that combined these elements.

What does a typical day look like for you?

No two days are the same; each one brings its share of surprises, which keeps things exciting!

However, some recurring activities include:

• Communicating with industrial partners to track project progress
• Sourcing and developing new products
• Product testing
• Supplier and product referencing
• Overseeing quality department activities, including quality management system, audit preparations, supplier and product documentation, regulatory monitoring, etc.
• Weekly team meetings

Additionally, there are occasional activities such as:

• Attending trade shows
• Visiting industrial sites

What motivates you in your work?

I find my work exciting due to the variety of tasks and challenges.

I enjoy contributing to the company’s growth by supporting my teams in quality and product development, helping them become more independent and skilled.

I feel useful when applying my expertise in product sourcing and development, ensuring quality and customer satisfaction through our quality system. There is nothing more rewarding than seeing a satisfied customer enjoying a product our team developed perfectly to their specifications.

I also take pleasure in building trusting relationships with our industrial partners and collaborating with my team members. At JPAC, we value team spirit, recognizing that each of us plays a crucial role in ensuring customer satisfaction.

Do you have any interesting work anecdotes to share?

During the COVID pandemic, we organized a photoshoot to showcase the transmission of Italian pasta recipes between Meilleurs Ouvriers de France (Best Craftsmen of France) chefs and students from Ferrières School. It was a beautiful moment of sharing, a value that is dear to me and is reflected at JPAC.

Why did you choose to work at JPAC?

I joined JPAC in October 2017 when Jean-Pascal asked me to take charge of the company’s quality management.

I was drawn to his strategic, dynamic, and inspiring vision, which addressed a real market need. I was convinced the company had a promising future. Today, I remain impressed by how far we’ve come and continue to thrive here.

What is your favorite JPAC product?

It’s hard to choose from the nearly 150 products we’ve worked on, but my favorite is the Arte pasta, specifically the Capricci with flax seeds, made from ancient Senatore Cappelli wheat and flax seeds.

I love its unique shape, its delicate flavor and its excellent sauce absorption. It’s a delicious way to enjoy food while benefiting from Omega-3s!

What is your ideal meal?

Starter: Warm goat cheese salad with vinaigrette made from high-quality olive oil, shallots, and balsamic vinegar, served with sourdough toast.

Main course: Duck Parmentier – shredded duck confit, apples, walnuts, homemade mashed potatoes, and Parmesan cream, paired with a glass of Haut-Médoc wine.

Dessert: Lemon meringue tart.

Thank you so much Nathalie for taking the time to answer our questions !

Nathalie de LA GIRONIERE and the JPAC team will be at the Snack Show on April 2nd and 3rd, on our own JPAC booth (E56). Come meet us in real life, and taste the delicious JPAC products she mentioned in her interview!