When you talk with Chef Miguel Sosa at Elements at Willem’s, you can tell he loves his craft. His enthusiasm reminds me of a child just released from school on the first day of summer vacation.This is a guy who loves to cook.Sosa, who began his career at age 16 in Chicago, started washing dishes at one restaurant and, with hard work and desire, later landed a job cooking at the legendary Harry Caray’s Italian Steakhouse in Rosemont, Ill. Soon after, he was promoted to sous chef. It was there that he worked with chefs that helped him build on his training in classic French cuisine. These chefs were inspired by Ferran Adra’s molecular gastronomy.“The world just opened up for me with those guys,” he said. “It’s not just meat and potatoes. It’s not just fish and sauce. It’s exploring techniques, flavors, global cuisines.”Sosa and his wife, Allison, moved to Vancouver to be closer to her family. Despite his strong resume, it was difficult for him to find a job as a cook in Portland.“At two interviews I had, the chef said to me, ‘What is your background in Northwest cuisine?’ ” he said. “I was like, ‘Ah, what do you mean? You guys cook salmon, right?’ ” Rachel Pinsky can be emailed at [email protected] Follow her on Instagram @couveeats and @rachelapinsky and on Facebook @coueeats.