The Kilted Chef Alain Bossé has been cooking for over forty years, teaching people around the world how to cook the finest cuisine Atlantic Canada has to offer. Photo by ContributedArticle contentPICTOU – Alain Bossé, also known as ‘The Kilted Chef,’ has been cooking for 41 years worldwide. As an ambassador of Atlantic Canadian cuisine, Bossé loves to teach people across the globe about the wonders of the fresh seafood he cooks.THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY.Subscribe now to access this story and more:Unlimited access to the website and appExclusive access to premium content, newsletters and podcastsFull access to the e-Edition app, an electronic replica of the print edition that you can share, download and comment onEnjoy insights and behind-the-scenes analysis from our award-winning journalistsSupport local journalists and the next generation of journalistsSUBSCRIBE TO UNLOCK MORE ARTICLES.Subscribe or sign in to your account to continue your reading experience.Unlimited access to the website and appExclusive access to premium content, newsletters and podcastsFull access to the e-Edition app, an electronic replica of the print edition that you can share, download and comment onEnjoy insights and behind-the-scenes analysis from our award-winning journalistsSupport local journalists and the next generation of journalistsRegister to unlock more articles.Create an account or sign in to continue your reading experience.Access additional stories every monthShare your thoughts and join the conversation in our commenting communityGet email updates from your favourite authorsSign In or Create an AccountorArticle content“Our seafood stands out for having the highest quality ingredients in the world,” he said. “I’ve been in this industry, promoting local for a long time,” said Bossé. “I don’t like working with complicated recipes – I love to take a local ingredient and make it shine.”Article contentArticle contentArticle contentNow he and five other chefs from across Nova Scotia are joining forces for a new fundraiser: The Rooted Gala. The event is set to take place on Nov 5, at the Halifax Convention Centre.Article content“It’s a new initiative to raise money for 4-H. Lots of our farmers and food producers will be part of this celebration of local food,” said Bossé. “We were handpicked to do this – and the calibre of chefs we have is incredible.”Article contentThe gala is not only a money-raising opportunity, but an opportunity to showcase the talents of local food producers and chefs alike. Bossé is a major advocate for local food loyalty, enjoying the recent surge in people supporting Canadian businesses and food.Article content“It’s a privilege to stand shoulder-to-shoulder with such talent, each of us drawing from Nova Scotia’s bounty to create dishes that celebrate the people and places that nourish us,” he said. “This event isn’t just a meal – it’s a love letter to where we come from.”Article contentArticle contentBossé himself started from humble Atlantic origins. He got his start learning from his grandmother as a boy, but it was as a Boy Scout that he discovered his passion and talent for cooking.Article content Alain Bossé works to teach aspiring chefs the “101 of lobsters and mussels,” using his knowledge of the food business to guide others. Photo by ContributedArticle content“I started when I was in Boy Scouts, where I got to discover a love and talent for cooking,” he said. “I started teaching when I was a kid, showing Boy Scouts all over how to prepare a full dinner out of foil, paper, and coat hangars.”Article contentFrom this early age, Bossé would learn from working with other chefs, gaining the experience he needed wherever he could find it. In 1980, Bossé would participate in a fundraiser for a scout trip to Sweden and Denmark.Article content“We did a benefit dinner, and I was one of the two volunteers who helped to create the big buffet,” he said. “That was a real push that I needed for when I got out of culinary school.”Article contentMoving from his home of Edmundston, New Brunswick, in 1984, Bossé pursued a culinary profession in Bridgewater at the Wandlyn Inn. He would later serve 15 years as the general manager there, and another 10 years at the Pictou Lodge Resort.
The Kilted Chef promotes local food with new fundraiser
