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.