Today we’d like to introduce you to Chef Stacy Cogswell.
Chef Stacy, please share your story with us. How did you get to where you are today?
I always had a love of food as a child. I loved being in the kitchen with my mom, grandmother or any family member. It was more than just taste. For me, it was a complete sensory experience. Also in my family food meant to love and togetherness. It was a natural slide into the hospitality industry and more importantly into the role of Chef. When I was old enough to work I went straight to a restaurant. It was a local seafood restaurant in my hometown and for some teenagers, it would turn them away because of the smells, the heat, the constant noise, and the pressure of service. But not for me. It was almost like a drug. I loved it. I continued working in local places from pizza shops to bakeries long after I graduated from high school. I kept saving my money to be able to afford college. I wanted to do it on my own but of course, my mom would not let. She helped and supported me through it. I graduated from Johnson and Wales in 2005 and immediately moved to Boston to try to pave my own way into the industry. I worked extremely hard. Pushed myself every day to do more or go faster or cook better. When I wasn’t working I was reading cookbooks and studying. At the time, my friends were out at bars and being normal 20 somethings, not me. I couldn’t care less for that distraction. I took my first Executive Chef position in Brookline. While I was there I got a call from Top Chef wanting to recruit me for the show. At first, I was very standoffish. My now husband talked me into it :). From there, my career kept escalating. I even wrote a book. But none of that stuff really mattered to me. I really just want to keep making food and learning and growing every day.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It was not easy. I did have to work harder and constantly try to prove my worth in an industry that was (and in some areas still is) male-dominated. Being a 5 foot nothing woman was not easy. I can’t even count the number of times I have been hurt trying to carry heavy things on my own, so I didn’t have to hear “let me help you, I wouldn’t want you to break a nail”. But it only made me work harder. I have also had personal setbacks and failures where I had to pick my self up off the ground and keep going. For a very long time, I was single, my only friends were in the restaurant, and pretty much never saw my family. In a way its a very selfish lifestyle but also selfless. I didn’t take care of myself and just kept going. My advice to other women and younger women starting out is the same advice my uncle gave me a very long time ago: Be a fighter. Keep fighting for what you want. If you fall down to pick your ass up and shake it off. Tomorrow is a new day so get over it.
Alright – so let’s talk business. Tell us about Inn at Hastings Park – what should we know?
I am the Executive Chef at the Inn at Hastings Park in Lexington. I oversee the restaurant and the culinary side of the hotel. I am known for New American Cuisine. I am proud to be part of an all-women run business.
Do you recommend any apps, books or podcasts that have been helpful to you?
I have over 200 cookbooks in my apartment. They all help me every day.
Contact Info:
- Address: 2027 Mass Ave Lexington, MA
- Website: Innathastingspark.com
Image Credit:
claywilliamsphoto.com
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