The Kilted Chef
Alain Bossé, also known as the Kilted Chef, has travelled the world from kitchens to convention centres sharing his expertise and love for buying and eating local ingredients with people near and far. With his signature tartan kilt, proud Acadian heritage and undeniable flair for cooking with local, he has earned a reputation as Atlantic Canada’s culinary ambassador.
For more than 10 years, Alain has promoted 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, offering enlightening and entertaining presentations. Alain also runs a busy consulting business where he helps restaurateurs and producers.
Alain has been a frequent guest instructor at culinary schools where his lectures focus on “the 101 of lobsters and mussels”, which educates students on the use of sustainable Atlantic Canadian seafood. Chef Alain is also a frequent guest on radio and TV, a prolific recipe creator, food writer and cookbook author.
He also offers private group cooking lessons and culinary experiences at his farm in Nova Scotia. Chef Alain is not just a food expert; he is a food industry expert whose 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.
For the last three decades he has taken a keen interest in the Canadian artisan cheese scene and is amazed by the on-going innovative excellence in the Canadian cheese making industry.
Phil’s passion for cheese goes back to his early years and he has been exploring cheese ever since. For the last three decades he has been focusing on Canadian Cheese, amazed by the on-going innovative excellence in the Canadian cheese making industry. He has his own private consulting company aside from his regular work and is often contracted by the Dairy Farmers of Canada (DFC) to do presentations and provide seminars at special events such as Food and Wine Shows, Festivals and such, particularly in the Atlantic Region. Phil has also written several articles in the DFC sponsored “All You Need is Cheese Magazine”. Not only has he done his studies in cheese, but also wine in France and thus, often will provide cheese and wine pairing seminars as well.
The Tipsy Mouse is organized and brought to you by the Progress Club of Greater Moncton.
The Greater Moncton Men’s Progress Club is a community minded group of men with different backgrounds, skills and professions who are all motivated by the same goal: to help children and families in need.
Whether it’s our charitable donations, helping a family going through a crisis, swinging a hammer or painting a fence at a local charity, we are driven to help children do what’s important for them: grow up healthy, have fun and live life to the fullest.