Induction Cooking Demonstration by Chef Rachelle Boucher
December 11 @ 3:00 pm - 4:00 pm EST
Get “Inducted” Into the ECA Electrification Fan Club – Induction Cooking Demonstration with Chef Rachelle Boucher and a Live Studio Audience
Wednesday, December 11
3:00 PM (ET) | 12:00 PM (PT)
Get “inducted” into the Elders Climate Action Electrification Fan Club with real time lessons about the many benefits of induction stoves. Join renowned chef, Rachelle Boucher for a virtual cooking demo in front of a live audience of ECA members as they explore a cleaner, more effective way to cook.
Chef Rachelle will be cooking in an induction-centered kitchen with guests discussing and demonstrating the wonders of today’s electric kitchens, along with holiday entertaining prep and cooking tips:
- Reheat, Melt, Simmer, Boil, Sear: Making quick work of holiday entertaining and cooking many dishes on an induction stove, at the same time
- Prepare for fantastic everyday cooking, bringing success in the kitchen in every condition.
- See that this is not your grandparents’ electric stove with the glowing red coils! Induction cooking is easy, heats faster than gas, and makes for a very healthy home.
- Learn a new recipe featuring Green Beans with Thyme & Wild Mushrooms
Suggested donation $10.00
Can’t attend? No problem, register to receive a recording of the webinar
We encourage you to join from your computer the best experience, many of our speakers share slides.
  | 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. |
