Today we’d like to introduce you to Modesto (Mo) Rodriguez.
So, before we jump into specific questions, why don’t you give us some details about you and your story.
In 2015 my wife encouraged me to enroll in culinary school and follow my dream of working in a kitchen. At the time, I was working at a print shop but always dreamed of cooking. I was obsessed with the idea of being part of the kitchen culture; everything about it, the fires, sharp knives, the profanity laden conversations, the food, and the feeling of making something with your hands.
My culinary journey has always involved learning; I was going to school full time and working at a Hotel here in Dallas but I wanted more so I decided to get experience via the workforce. It just happened that a friend of mine was working at a known restaurant in the city and they were needing help, and without hesitation, I took the job. It was the best decision I could of made; this company has taught me so much and continues to nurture the fundamental idea of why I started this journey: knowledge.
In 2018, I decided that I wanted to expand my knowledge and also touch base with my roots. I wanted to cook food that I grew up eating and also highlight flavors that I fell in love with when I moved to this city. So my wife saw an opportunity; there was a festival that was looking for chef’s that wanted to showcase their food. We contacted the coordinator of the event, who has become an amazing friend and mentor, and she gave us a chance. She opened the door and created a community of amazing business owners who all support and encourage each other to succeed. The festival opened the door to other venues that were wanting to get involved with groups like us who wanted to place to do their thing. At the time, Dallas didn’t really have a scene nor a market for this type of business but with determination from many of the businesses that are part of this community; things have really opened up.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Even though it’s a very small business, it’s still owning a business. I’ve never owned nor thought I would own a business. So the learning curve has been huge. Everyday is a new lesson. I started with the idea that I would do it as a part-time so finding the time to dedicate to the business is the most challenging.
Mo’s Plancha – what should we know? What do you do best? What sets you apart from the competition?
I wanted an opportunity to showcase Venezuelan cuisine. We strive in making dishes that stay true to the flavors, techniques and traditions of Venezuela. While we will never say that our food is authentic; we maintain the freedom to experiment with other cuisines and cultures. I was born in Venezuela but I moved to the states when I was 8; I feel more Texan than anything else. So I try to play with that and look to making dishes that reflect the perplexity of being an immigrant.
What moment in your career do you look back most fondly on?
Becoming part of a community of some of the most hard working; selfless individuals that I have ever known. True heart and dedication can be the key to having success and this community has it by the ton.
Contact Info:
- Instagram: @mosplancha
- Facebook: @mosplancha
- Twitter: @mosplancha
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