As food stylist and owner of Gourmet Butterfly Media & Special Events, Kersti Bowser provides food, prop styling services, and catering for special events, chef book tours, culinary demos, and television. But prior to her foodservice career, Kersti was involved in an entirely different kind of “styling.”
Discovered on the subway at the age of 16 by an editor from
Seventeen magazine, Kersti became a top fashion model
in the 1980s, a profession she would pursue for 12 years. "It was a
dream job," says Kersti. "I traveled all over the world and met
lots of interesting people."
Amid all the glitz and glamour, Kersti harbored a secret
passion. "While all the other girls were reading fashion magazines
and shopping I was reading cookbooks and hosting dinner parties,"
she says. "I've always had a deep love of food. I love the history
behind it, the culinary methods, and the origin of indigenous
dishes. When I traveled to foreign locales I spent all my free time
hitting the streets to see what kind of crazy food was out
"I happily spent part of every year visiting my grandparents who
lived in the mountains of Sweden," Kersti recalls. "My grandmother
made everything from scratch, often on her wood-burning stove. We
would forage for mushrooms and pick blueberries, cloudberries, and
raspberries while hiking. There was always fresh fish and wild
game. I go back every year where my family has a cottage."
When Kersti was 21 she saved $900 to enroll in a three-day
seminar with a cooking instructor in Westport, CT—a woman by the
name of Martha Stewart. "I couldn't afford to stay at the local inn
with the other attendees so Martha would drive me to the train
station after class. She took me under her wing and really inspired
me to be more creative with food."
In the late 1990s, Kersti was living in Europe with her own
thriving business—a mail-order company selling healthy alternatives
in specialty foods and organic cosmetics. While on a visit home she
accompanied her mother to the Escoffier Restaurant at The Culinary
Institute of America. "As I walked on the grounds and saw the
students, I thought 'This is me.' I just knew it. I felt in my
heart that I was going to be a student. It was a calling. Within a
year I sold everything and was back in New York enrolled at the
"It was the best decision I have ever made," Kersti says. "It
changed me, clarified me, and made me strong. I learned so much at
the CIA, the most important being mental mise en place. Have
everything in its place; be one step ahead; work hard with a solid,
honest attitude; taking on tasks and physical work; and always
paying extra attention to detail."
It was on externship that
Kersti was first introduced to food styling. "I had an interview at
the Food Network. The crew was in the process of moving to their
second location and they asked me if I could lift boxes. I said yes
and they said you're in. That was my 'banana peel.' I slid into the
"At the Food Network, everything was new and you could feel
something was happening. I learned so much every day," recalls
After graduation with her associate degree in hand, Kersti
returned to the Food Network full-time. In 2002 she got her first
big break styling for Paula Deen's show, Paula Deen's Home
Cooking. In the last 10 years, Kersti has worked with nearly
all the chefs at the Food Network, including Sandra Lee, Rachael
Ray, Anne Burell, Ming Tsai, Sara Moulton, The Neelys, Sunny
Anderson, Guy Fieri, and Bobby Flay. "I call them 'my chefs'
because when they came to the Network most of them were line chefs
and now years later they're mega-stars."
Kersti has also styled exclusively for Tyler Florence's Food
911 program. "Tyler is one of my favorite chefs. He taught me
there is no fake food on TV. He would cook all day to get the dish
just right for the camera and it would still taste delicious."
Another famous TV chef also had a major impact on Kersti. "Probably
the greatest compliment I've received came from Emeril Lagasse when
he called me 'chef.'"
With all of Kersti's travels, early morning studio calls, and
the occasional simultaneous styling jobs, her proudest
accomplishment is raising her son as a single mother.
Today Kersti is proud to be a CIA graduate. She was instrumental
in pulling the culinary team together to support Iron Chef and fellow alumna Cat Cora
'95 for two seasons; they remain dear friends. "There is
a kinship among CIA grads that stays with you in your career. There is a clear difference in students who come out of the CIA versus
other schools. There's a real work ethic and preparedness," says
Kersti. "The truth is you have to go to culinary school, you have
to learn the basics. And if you want to go to culinary school, I
say bar none, go to the CIA. It's worth every single penny. It will
be your ticket to anywhere you want to work."