Today we’d like to introduce you to Anthony Moses-Cossio.
Hi Anthony, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Getting to where I am today was not easy. Being 24 years old and always the youngest in the kitchens I always had to work harder than everyone else. I had to always outwork the person next to me. I learned that the only thing that could set me apart from everyone was my hard work and dedication to my craft. There were people better than me and who had more experience, so being surrounded by all these talented chefs pushed me and motivated me every single day to become better. My story is a true testament that hard work really does pay off. Never become complacent, never think that you know it all. The moment you think you know it all is the moment you stop learning.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Nothing good in life ever comes easily. Definitely a lot of obstacles and bumpy roads. Working so much and being so dedicated to my craft has meant missing a lot of family and friend functions, like not being able to go to that birthday party or spend time with loved ones. But it’s part of the journey to get to where I want to be and become successful.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am currently the Executive Sous Chef at Stage Kitchen and Bar in Palm Beach Gardens, Florida. At Stage, we are a globally inspired, flavor-forward restaurant with roots in India. I’ve been with my head Chef and Owner, Pushkar Marathe for about 5 years now. We work very well together, we just get each other. I get to make people happy every day by cooking amazing food. My specialty is Asian cuisine, and I am known for always bringing bold flavors to the plate with a twist of Latin flare, being that I am half Peruvian and half Colombian. I’m most proud of the way I’ve grown throughout my career, looking back to when I first started and even last year, I’ve grown so much, professionally and in my personal life. What sets me apart from others is my drive and dedication, I always want to be the best in the room, so I am constantly pushing myself.
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
Going through covid was definitely a wild ride. A rollercoaster with a lot of ups and downs. As chefs we’ve had to learn to re-invent ourselves and our businesses to cater to people in a way that’s never been done before. Covid has made me realize that going back to the basics and cooking good simple food is what matters at the end of the day.
Contact Info:
- Instagram: _tonymoses
Image Credits
@pbfoodwinefest
