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A C U L I N A RY L I F E C H E F D A N I E L A S O T O - I N N E S O F C O S M E B Y M I C H A E L S C I V O L I By the time she was old enough to talk, Daniela Soto-Innes knew she wanted to cook. Growing up in Mexico City, she made frequent visits to the markets with her mother, a ritual which would serve as the framework of her culinary education. Constantly surrounded by women who loved to cook, the passion she developed during her childhood was heavily influenced by her family, instilling in her the ambition to learn and perfect her craft. As a child, Soto-Innes would often tag along with her mother during her cooking classes. And after realizing her daughter's strong interest, her mother eventually enrolled her in a class more appropriate for her age. "For as long as I can remember, I've been around food and the restaurant industry. Growing up, everything revolved around food. I started working in restaurants when I was 14. I've always been the youngest person in the kitchen. I come from a competitive family, so it never bothered me. You just have to treat everyone with respect," Soto-Innes told me. During her adolescence, she moved to the U.S. And by the time she was 15, she began cooking professionally at a Houston Marriott, a job that not only helped cultivate her skills but taught her how to be mentally tough. After attending Le Cordon Bleu College of Culinary Arts in Austin, Texas a few years later, she began to explore and travel throughout Europe, learning to make cheese in Switzerland. "I've been fortunate enough to travel since I was young. The more places I visit the more I realize how little I know. That's what keeps me excited, I want to learn. In the kitchen they make fun of me because I have too much energy and I think it's because of that." Eventually her path would lead her back to Houston to work under her mentor, Chris Shepherd. During her time at Shepherd's restaurant Underbelly, Soto-Innes developed proficiency in animal butchery, which ultimately led to a greater sense of confidence and creativity. Remembering her roots, she eventually realized that she wanted to cook Mexican food, and began writing people she admired, including world-renowned chef Enrique Olvera. After staging at his Mexico City restaurant, Pujol, she found herself in a full-time position. Many consider Pujol to be the best Mexican restaurant in Mexico City, and the restaurant itself would ultimately serve as a 'stage' for her to show off what she could do. Olvera would serve as another mentor, and in 2014, when he decided to expand to New York City, he chose Soto-Innes as his chef de cuisine at Cosme, located in Manhattan's Flatiron District. Today, at only 25 years old, Soto-Innes finds herself at the head of Cosme's kitchen, cooking Mexican cuisine just like she always wanted. Since opening, Cosme has garnered praise from food critics and patrons alike. Most recently, Soto- Innes earned the 2016 James Beard Award for Rising Star Chef, which is basically like winning an Oscar, but in the food industry. In addition to her accolade, the award itself is a reminder that talent should not be measured by gender or age. "I honestly did not think I would get the award. It was very unexpected," said Soto-Innes. "When I heard it I froze. Since I was little that was one of my goals but I thought I would get it later in life, you know?" VUE ON DINING V U E N J . C O M 87

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