Chef Alain Bosse is known internationally as “The Kilted Chef” but it wasn’t the kilt or the “chef’s whites” that was his first cooking uniform. ”When I was younger I joined the Boy Scouts,” Alain explains. “I wasn’t as athletic as the other kids so I would often stay behind and help the leaders prepare the food. Soon it was my role to teach the skills to younger scouts and that’s when I fell in love with cooking. I think it was a combination of three things, my love of food, my love of teaching people new things, and perhaps I have a bit of love for the spotlight!”
There has been a great deal of the spotlight during Alain Bosse’s 33-plus year career. He has appeared numerous times on television and has been the subject of several radio and editorial features. He is past president of Taste of Nova Scotia, a best-selling author, teacher, consultant, food editor for Saltscapes Magazine, and a full time contributor to the Advocate Groups syndication of newspapers. He has worked alongside top chefs from around the world such as Jamie Oliver, Chuck Hughes, Anna Olson, Michael Smith, Frank Widmar, and Michael Reith.
As a regular guest instructor at Louisiana’s John Folse Culinary Institute, Cordon Bleu School, Henry Ford College, and The University of Culinary Art in Boston, Alain focuses on instructing students in the use of sustainable sea foods and preaching a passionate gospel of “buy local, eat local.” “Here in Nova Scotia We are blessed with amazing aqua and agri-cultural products and the source is always the best place to get them,” says Alain. “I have developed important relationships with growers and fishermen in my area and make farms and wharves a regular stop in my pursuit for the best ingredients with which to cook. Atlantic Canadian cuisine is simple, it’s honest and pure, we farm, fish, and harvest with integrity. We were ecologically friendly before being ecologically friendly was cool. The reason our lobster is so good is because it comes from water that is still cold and clean, our beef grows in a field not in a feed lot.”
So, how did Alain Bosse go from “regular chef” to “Kilted Chef”? “About 12 years ago my daughter was in a Scottish pipe and drum band,” Alain says. “They were holding an auction at the resort where I was working and asked if I would be auctioneer for the event. As a bit of a joke, I think, they asked if I would wear a kilt. After that, the name “Kilted Chef” kind of stuck and, when I formed my own company, I decided to run with it. I’m of French decent and not a Scotsman, so I don’t have a tartan to call my own. I proudly wear the Nova Scotia tartan and I wear a red and white kilt with maple leaves that was custom made for representing Canada.”
Alain says he wears the kilt for many reasons, including comfort. “I wear a kilt any time I represent the culinary field whether it’s promoting our province to the world, catering, giving cooking lessons or at speaking engagements. When you call yourself the “Kilted Chef” people expect you to be wearing a kilt!”
Still, he admits kilt-wearing is not without its risks. “I once fell on stage, while wearing my kilt, answering the burning question, once and for all, of what a person wears underneath.”
Serves 6 to 8
2 tbsp. butter
2 lb. yellow flesh potatoes skin on, diced
2 Shallots diced
½ cup celery diced
½ cup diced double smoked bacon
3 tbsp. fresh basil, chopped
6 ears of corn (niblets only)
2 bays leafs
1 tbsp. Dijon mustard
5 lb. mussel meat
½ cup dry white wine
4 cups mussel broth
4 cup water
2 cup 35% cream
1 small wheel of double cream brie sliced
Sea salt and pepper to taste
Cook half of the potatoes and half of the shallots in 4 cups of water until tender, puree and set aside.
In a large pot sauté the bacon, remaining shallots, corn and the celery in the butter until transparent, then deglaze with the white wine and Dijon mustard. When the wine has reduced add the rest of the potatoes, the herbs and the mussel broth. Bring to a boil, and then reduce heat to a gentle simmer until the potatoes are just fork tender.
When potatoes are cooked, add the mussel meat, brie and the pureed potato then cook for a further five minutes. Season with salt and pepper, stir in the cream allow to heat through. Adjust the seasoning to taste.
1.5 lbs Lobster mea
½ bag of rice or monk bean vermicelli noodles
12 round rice paper 6 or 7 inch’s
½ Blueberry Pickled Onions
24 leafs of sweet basil fresh
12 dash Sriracha sauce
12 Green onion tails
Rehydrate each rice paper one at a time and ensemble each roll with small pinch of noodles, 1 tsp blueberry pickled onions, 2 oz of cold lobster, 2 leafs sweet basil and a dash of Siracha sauce then wrap with green onion tail sticking out.
Maple Ginger dipping sauce
2 tsp sesame oil
1 cloves of finely chopped garlic
1 tbsp crushed ginger
1 tbsp sesame seeds black and white mixed or just white
1 tsp hot chili sauce Asian style
1 cup maple syrup
2 tbsp cup fish sauce
In a sauce pan place sesame seeds and grill till they start to pop mix fast to avoid burning, then add sesame oil, garlic and ginger once lightly brown add the rest of ingredients and bring to a boil then let simmer on low heat for 8 minutes or so and let cool.
2 NS Sweet Tango apples cut in sticks
1 tbsp butter
¼ tsp cinnamon
2 oz Fortress or Iron Works Rum
2 oz quark or mascarpone cheese
8 oz salted caramel
In a med size pan melt the butter add the apples sticks sauté for 2 minutes. Deglaze the pan with the Iron Works rum, let reduce for 1 or 2 minutes.
Place the apples in a dish straight up like French fries add the quark and top with the salted caramel, enjoy.
Sea Salt Caramel Apple
This will make 2 cups. Save the rest for Ice cream topping.
1 cup butter
¾ cup brown sugar
¼ cup corn syrup
1 can sweetened condensed milk
2 pinch coarse sea salt
Melt the butter over med high heat, stir in the brown sugar and corn syrup, add in the condensed milk, bring to a boil and allow cooking for 5-7 minutes until thick and golden brown, stir continuously.