Alain Bosse, known as “The Kilted Chef”  is the dynamic founder of Alain Bosse Consulting Ltd, bestselling author, food editor for Saltscapes Magazine and past president of Taste of Nova Scotia.  In 2011 he was recognized by his peers for his industry contribution when he was named the first ever Culinary Ambassador of Nova Scotia. For the past 7 years Alain has used his bon vivant personality to successfully represent Atlantic Canada in various initiatives to help promote local commodities such as Lobsters, Mussels, Apples and Wild Blueberries to name a few. 

His passion for the “buy local, eat local” philosophy is apparent in his recipe development, menu engineering and work with producers and processors. One of his passions is going into elementary schools and teaching this philosophy to the upcoming generation, Alain believes that starting good
food habits at a young age is the cornerstone to a healthier future and that it is our youth who will ensure that the food industry will begin to be held accountable for the food that we eat tomorrow. Cajundome Convention Center, October 9, cooking demonstration



Gilbert Decourt was born in Nice, France and raised in New Caledonia. He attended the Ecole Hoteliere de Nice and graduated in 1973 with a Bachelor of Science Degree in Culinary and Business. He began his culinary career with the Meridien Hotel in Nice later becoming Chef de Partie for the Hotel Negresco in Nice.

In 1979, while traveling around the United States, Gilbert decided to make his home in Lafayette, LA also known as Cajun Country. His was offered the position of Executive Chef at the City Club of Lafayette, owned by the Moody Company, where he worked for 17 years. During this time Gilbert also taught Hospitality Management at the University of Louisiana.

In 1999, after working many years for large corporations, Gilbert decided to venture out on his own and give Lafayette a true taste of European cuisine with a Cajun flair.  After three long but very successful years, Gilbert was approached by the CAJUNDOME Arena and Convention Center to come to work for them as their Executive Chef.  The opportunity to cater for the largest events in Lafayette was a great challenge that he could not pass up and had to accept. Two years ago Gilbert was promoted to the Food and Beverage Director with the responsibility of directing a staff of 200 plus employees and catering banquets for up to 2400 people. Cajundome