No­to­ri­ous chef com­ing to Gros Morne area


Chef Alain Bosse is hop­ing to be a pi­o­neer for chefs around the world.

There are few op­por­tu­ni­ties to pave the way for much in terms of un­charted ex­plo­ration in these global times, but the first culi­nary am­bas­sador of Nova Sco­tia has found a siz­zling way to do just that in New­found­land and Labrador.

The “Kilted Chef” will be in the Gros Morne area next week to do for culi­nary art what has pre­vi­ously been done there for painters, writ­ers, ar­ti­sans and mu­si­cians. The in­au­gu­ral Chef in Res­i­dence pro­gram will take place with the “bon vi­vant” Bosse Mon­day to Satur­day.

“That cor­ner of New­found­land is so spec­tac­u­lar, around Gros Morne and ev­ery­thing else, that we thought it would be bril­liant,” he said.

Savour Gros Morne is the lat­est project of Creative Gros Morne, an or­ga­ni­za­tion striv­ing to make the area a na­tional cen­tre for cul­ture and cre­ativ­ity in­spired by the nat­u­ral en­vi­ron­ment. This project will con­tinue that, uti­liz­ing lo­cal in­gre­di­ents from the land and water to in­spire culi­nary cre­ativ­ity.

Bosse said he ap­pre­ci­ates the way many New­found­lan­ders eat sea­son­ally. Such del­i­ca­cies as moose and fresh cod, lob­sters, crab and scal­lops are dream in­gre­di­ents, ac­cord­ing to the chef.

“It is re­ally about be­ing creative with the lo­cal in­gre­di­ents we have in our own back­yard,” he said.

There is an op­por­tu­nity to men­tor lo­cal chefs he will be work­ing with at dif­fer­ent restau­rants and events. De­spite his vast ex­pe­ri­ence and ex­per­tise, he ac­knowl­edges he is ready to learn as well.

The in­ten­tion is for the Chef in Res­i­dence pro­gram to be­come an an­nual event fea­tur­ing chefs from all over the world. Bosse — a no­to­ri­ous colour­ful char­ac­ter, who has trav­elled the world and au­thors and ed­its Saltscapes Mag­a­zine — is hop­ing to help es­tab­lish the pro­gram in its in­au­gu­ral test.

“It’s all about show­cas­ing New­found­land, and show­cas­ing that area of the world,” he said. “It is so spec­tac­u­lar, and we take it for granted be­cause we see it reg­u­larly.”

The op­por­tu­nity for chefs around the world to see that beauty, ex­pe­ri­ence the lo­cal foods and cul­ture, is a tourism op­por­tu­nity that can­not be mea­sured, ac­cord­ing to Bosse. It is also a unique op­por­tu­nity to open mar­kets for the lo­cal foods, he said.

The week-long event will have the chef work­ing with lo­cal ar­ti­sans Urve Manuel and Molly White — whose work will be awarded as con­test items to event par­tic­i­pants. Lo­cal del­i­ca­cies will be made at fun­filled events through­out the most scenic places in and around Gros Morne Na­tional Park.

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