New York chef Daniela Soto-Innes shares why cooking is like yoga and other kitchen wisdom
SOULCYCLE, TEA DRINKING, plant whispering and yoga don’t necessarily jibe with the widely held image of a chef—the sort that swaggers in after an all-night bender and wields the biggest knife.
But then, Daniela Soto-Innes has always charted her own path through the kitchen. The well-being of her guests, her staff and herself is central: “That’s what I’m more into when it comes to cooking,” she said, “just making sure we care about how people are thinking and how they’re doing.”
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