Alain’s philosophy is pretty simple – He loves local ingredients and firmly believes that if you live local, buy local. It’s a message that he’s been spreading around the world and here at home in Atlantic Canada for more than a decade. Alain is proud to have developed relationships with regional producers, processors, artisans and farmers. These people mean everything to the man who passionately believes in eating locally grown products.
The Kilted Chef has more than 35 years of culinary experience under his belt…excuse us, we mean kilt!
Diploma in Culinary, Food & Beverage Administration, Accommodation, (2-year diploma) L’Ecole Provinciale d’Hotellerie, Edmundston, N.B.
15 years as General Manager and Corporate Food and Beverage/Chef Manager for the Wandlyn Inns 11 corporately owned and 10 franchise properties.
10 years as General Manager of Pictou Lodge Resort, Director of Food and Beverage Operations for Maritime Inns and Resorts and member of the management committee of Maritime Inns and Resorts.
Regular guest instructor at the Louisiana’s John Folse Culinary School, Cordon Bleu School in Miami Florida, Boston, California, Henry Ford College, and The University of Culinary Art in Boston, Mass.
Chef Alain has cooked for dignitaries including Prince Charles and Dr. Condoleezza Rice and has worked in kitchens and on event stages alongside top chefs from around the world including Jamie Oliver, Chuck Hughes, Anna Olson, Michael Smith, Frank Widmar, and Michael Reith. He firmly believes that if you live local, then you should buy local. It’s a philosophy that is apparent in everything he does, whether it be cooking classes, recipe development, public appearances, writing, restaurant or food industry consulting.
For more than 10 years, Alain has used his bon vivant personality to represent Atlantic Canada and to promote local commodities such as lobster, mussels, apples and wild blueberries to name a few. His travel has included trips across South America, North America, Europe and Asia too, giving presentations that are both enlightening and entertaining to chefs, future chefs and owner- operators on the use of Atlantic Canadian products and their flexibility. Alain also runs a busy consulting business (Alain Bossé Consulting) where he helps restaurateurs and producers with everything from menu/recipe development and restaurant makeovers to product endorsements and motivational speaking engagements.
Alain has also been a frequent guest instructor at the Louisiana’s John Folse Culinary School, Cordon Bleu School (Miami, Boston and California), The Henry Ford College, and The University of Culinary Art in Boston to name a few. His lectures and demonstrations have focused on “Lobster and or Mussels 101”, which educate students on the use of sustainable Atlantic Canadian seafood.
An in-demand speaker, educator and entertainer, Chef Alain is a frequent guest on radio and television, a prolific recipe creator and food writer. In addition to contributing to his own website and engaging with his more than 20,000 social media followers, Alain is a full-time contributor to the Advocate group of publications and the food editor for Saltscapes Magazine.
Alain has also collaborated on and authored several cookbooks including French Taste in Atlantic Canada and Mussels, featuring over 100 recipes using this tasty bi-valve. When Alain is not writing, travelling for special events and appearances or working as a food industry consultant, he’s busy at home offering private group cooking lessons and culinary tourism experiences at his farm in Nova Scotia.
Chef Alain is more than a food expert; he is a food industry expert. He graduated from the Culinary, Food & Beverage Administration, Accommodation program at L’Ecole Provinciale d’Hotellerie in Edmundston, N.B. and furthered his passion for food by taking culinary classes at night. His experience in the kitchen and with senior management roles in the food & beverage industry allows him to share his expertise on the beauty of food and the business of food. The Kilted Chef’s passion for learning has never stopped. Whether it’s a new ingredient, cooking technique, safety regulation or other industry development, Alain works to keep his knowledge as sharp as his knives. Alain’s industry leadership also includes serving as the president of Taste of Nova Scotia for five years and as an active member of the Board of Directors. He is also a collaborator with Select Nova Scotia, a buy local organization.
If you haven’t had the chance to meet the Kilted Chef yet, you should. You’re guaranteed a uniquely educational, inspiring and unforgettable experience.
Private cooking classes
Private events / parties cooking
On-farm cooking / culinary experiences
Culinary demonstrations / public event appearances
Food styling and writing
Team building workshops
New product consulting
Restaurant design / makeover consulting
Executive chef / product ambassador for producers
Trade show representation
AWARDS & ACCOLADES
PCCC Business Achievement Award “Entrepreneur of the year” (2014)
Now a Chevalier Induction into the Order of Good Cheer (2013)
Gary MacDonald Taste of Nova Scotia Culinary Ambassador Award (2011)
President of new integrated Taste of Nova Scotia (2003 – 2008)
Board of Directors, Taste of Nova Scotia (2002 to present)
Board of Directors, Hector Quay 2012 to present)
Board of Directors of the DeCoste entertainment center Pictou (1999 – 2010)
Award of Excellence HR CTHRC Emerit (2004, 2005, 2006, 2007, 2008)
PCTA Ambassador award (2007)
Pictou County Chamber of Commerce Employee of the Year award (2007)
Golden Hospitality Award T.I.A.N.S. (1999)