Rachelle Boucher is the Senior Lead for Culinary Experiences and Events for the Building Decarbonization Coalition, whose mission is to bring people and organizations together to advance the transition to a clean energy future. As an appliance industry insider and top national voice for kitchen electrification, she leads “the BDC’s” Chefluencer Program, training a diverse community of chefs and culinarians to bring the wonders of today’s electric kitchens to life through interactive events, culinary storytelling and delicious cooking.

Her adventures as a private chef to legends in film and sports alongside her work with disadvantaged youth were always centered in the kitchen. This passion for cooking and for people, combined with her love of nature became a recipe for her greatest adventure yet, bringing partners, manufactures, and stakeholders to the "table" to decarbonize the built environment. Rachelle has been featured on the front page of the New York Times food section, in Bloomberg and numerous publications as well as on CBS Sunday Morning. Her electric kitchens journey is chronicled in the best-selling book, “Total Garbage; How We Can Fix Our Waste and Heal Our World” by Pulitzer Prize winning author Edward Humes.

When she is not in the kitchen, she can often be found in the lush, coastal Maine woods marveling at moss.