This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Gerrie Bouchard, MBA, CRC, is founder of Culinary Contents, a culinary strategy and product development firm in Philadelphia. A Certified Research Chef, Bouchard has more than 20 years of experience in the food industry. Formerly a research chef with Eatem Foods Inc. (a division of Archer Daniels Midland Co.), she has worked with major CPG and national foodservice clients, as well as natural products companies, such as LoveTheWild Co., a frozen seafood company dedicated to sustainable aquaculture through critical operations scale-up. Learn more about Bouchard and Culinary Contents at www.culinarycontents.com. Readers also may reach her at gerrie@culinarycontents.com or by calling 856.628.1735.