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Chef Rachelle Boucher is a celebrated cooking appliance expert and event producer. After years of adventure as a top-tier private chef, Rachelle was recruited into the luxury appliance industry, creating her own position as an influential Culinary Events and Marketing Manager for brands such as Miele, SubZero & Wolf and many others. It was there that she found her calling as a leading advocate for induction cooking and what she calls “today’s super-powered, safe and sustainable electric kitchens”. She has been featured in numerous videos, podcasts and publications including on the front page of the New York Times Food Section, converting legendary food journalist Melissa Clark into an induction cooking fan.