When she’s building new dishes from her own ideas, she is quite flexible. Sometimes she bases the idea on an ingredient; other times, she has a flavor in mind and tries to work backward from that. Once she is happy with the taste, she will share it with the team and, finally, a lucky (or unlucky) guest. The first client test is always an ugly dish because “sometimes, if you plated well and nice, and it’s beautiful to look at… you can be misled” into thinking it’s going to be an amazing course. She always let the testers know that they are the first ones to taste it. And if they do not like the dish, she will apologize and replace it. The process is still the same after 16 years at Glass Hostaria, and it still gives her the butterflies. “I go through the kitchen door, and I try to see what they do whenever they have the first bite. If they like it? Or they don’t? I’m still anxious, which is cool,” she says. Outside of the kitchen, Chef Bowerman’s main goal has always been to become a role model for all women who want to start a career–not
only in the culinary world but in general. She does a lot of volunteer work to give back to society. She has also been one of the founders and president (now in her second term) of Associazione Italiana Ambasciatori del Gusto, promoting the Italian art of food and wine. Her calendar is booked full for 2022. Bowie, a delivery concept she started, is looking for a physical location. Her restaurants in Smyrna, Turkey, and Xi’an, China are slated to reopen after the pandemic. She will also travel to Dubai for the Chef Manifesto Expo that is focused on eco-sustainability. In addition, she will speak on the United Nations’ goal of “Ending Hunger and Malnutrition by 2030.” “And then other events here and there, but that’s pretty much it. I think that’s enough,” she says with a confident smile.
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