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| Photo By Graham Lienhart |
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Mark Bowers
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When Mark Bowers isn't cooking, which isn't very often, you'll probably find him staring at a piece of artwork. Bowers learned his technique at the Culinary Institute of America, which he attended straight after high school. He says it was a calling. Born in the United Kingdom, raised in Cincinnati and trained in New York, Bowers has been the Taft Museum's executive chef for the last year and a half. Before that, he was chef at the Dayton Art Institute. (Chris Kemp)
CityBeat: What was the last great meal you had, and where was it?
Mark Bowers: Does it have to be somewhere commercial? I go to lots of different places. I like so many different kinds of places. Can it be a friend's house? It was at my friend Barbara's house. It was a pear cardamom tart. It inspired me to make a Calvados cheesecake. The pears were just perfect and that was tantamount to making the tart perfect.
CB: You've worked in several artistic environments. Does the art inform the food?
MB: Absolutely. The entire environment, the artistic input from all the people I work with does it as well.
Taft Museum of Art, 316 Pike St., Downtown, 513-241-0343
