Some chefs discover their passion for cooking in the kitchens and markets of France and Italy but for Alain Bosse the moment of discovery came at a Scout camp.
Long before becoming The Kilted Chef, being designated an Atlantic Canadian culinary ambassador or joining Saltscapes Magazine as food editor, Bosse was determined to master tin foil and campfire cooking.
“The other kids went off on some adventure but I stuck around to help the leaders getting a meal together. When they saw I was really interested they gave me lots of encouragement and freedom to experiment,” he said.
Soon he was doing survival cooking demonstrations and in charge of feeding 40 Scouts three meals a day at Scout jamborees in Sweden and Denmark.
Bosse grew up speaking French in Edmunston, N.B., in a home where cooking was more about feeding a family of seven than creative expression. He remembers an Italian grandmother who had a way with vegetables and spices but she died when he was very young. A lacklustre student, he decided to take a course in hotel and restaurant management. When he got his first job in the business his mother got down on her knees to offer a heartfelt prayer of thanks.
“I was hired as the food and beverage manager at the Wandlyn in Bridgewater before I was old enough to drink legally.” he said.
An opening at Pictou Lodge eventually lured him to the county.
“I was hired by Don Mingo as chef and general…