Kilted Chef … on the road again

Alain Bosse is living the dream.
Dubbed the Kilted Chef, Bosse travels the world promoting the very best in Atlantic Canadian seafood – in particular mussels and lobster – and has set sails once again on a mission to educate.
Bosse departed for the Mid West – Michigan and Ohio – to share his knowledge and culinary expertise.
This trip was funded through the Atlantic Canadian Opportunities Agency and was to promote sustainable seafood from Atlantic Canada to the United States.
“The first day we conducted a cooking program for culinary students in Michigan on how to prepare mussels and lobster, and later that night we presented the five main dishes to the 150 members of the Michigan Chef Association in attendance,” explains Bosse.
“The students were to learn the 101 of mussels and lobster and we were promoting the sustainability and versatility of the product to the chefs.”
Some of the dishes Bosse demonstrated included sweet Thai mussels, mussels in a blueberry vinaigrette, mussel and lobster bruschetta and Asian style fresh roll with lobster.
The agenda was very much the same on day two, then on days three and four, Bosse visited fine foods grocery chains training the seafood managers.
Upon completion of this tour, Bosse is now heading to Miami to take part in the South Beach Food and Wine Show put on by the Food Network.
“My role there will be to promote Atlantic Canadian mussels,” he says.
“We are very excited to attend this event again this year.”
Bosse also began a monthly column in The Advocate informing local consumers of these home grown products and how they can best be prepared.
“When we live in a community such as we do, we want to try to inform the people of the good things that are happening abroad that people may not be aware of,” says Bosse.
“We are out there selling Atlantic Canadian seafood because we believe in the product which is such a huge commodity for us. We want to show people the unique ways to prepare the things that are in our own backyards.”
Bosse is reaching out to the community in another way as well.
He has been involved in the re-design of the Pictou Lodge Beachfront Resort kitchen and has taken the lodge on as a client in his consulting firm.
As a result, Bosse was offered the position of director of operations where he will help mentor the Lodge employees.
“With the great team we have there, we are very excited,” he says.
“I am glad to be more involved with the lodge again… they gave me the opportunity to be part of their team but continue the great adventures I have been doing the past few years.”