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Meet Gerrie Bouchard, CRC®, MBA

Gerrie Bouchard serves on the RCA Board of Directors. She is the director of product operations at LoveTheWild.gxnhvfkp.jpg

Gerrie is responsible for the production of fish-focused meals for consumers. She is dedicated to bringing exciting new species of fish and dynamic sauces to the market to make it easier and tastier for people to eat more fish.

Get to know Gerrie, find out what made her want to become a board member, what she loves most about RCA and her favorite meal.

What made you want to become a board member?  

Simply put, I love the RCA! While there are other chef-focused or food-science organizations, this is truly a unique community that is at the center of the food industry. I wanted to be a voice for our members and to apply my skills to help RCA become stronger.  Our founders worked damn hard to create this amazing community and I wanted to help ensure RCA is here for future generations.

What is your favorite thing about RCA?  

Our amazing annual conferences. Every year our events get better and better. Last year we brought on a new management team who really helped to revitalize our organization and create a must-attend event. They not only brought a new level of excitement and great entertainment to the event, they also ensured that there was great value from an education perspective. Within the conference, I love the competitions. I am so proud to be a part of these events and I urge everyone to get involved. We are always looking for sponsors, new teams and attendees to cheer and support our talented contestants!

What is your favorite meal?  

I absolutely love fish and am definitely on a poke kick. Hot rice, cold fish salad, endless variety of toppings--what's not to love about that? My company makes amazing seafood products so I am really lucky to have a pipeline of amazing sustainable fish available. Benefits of working in this industry! I also love a good ol' American burger: seasoned well on a toasted wheat bun with lettuce, tomato, pickle, ketchup, mustard and a bit of onion. Perfection!

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