00:00Hi, I'm Sarah Heimenson. I'm Sarah Kramer. We're at Kismet Restaurant. 4648 Hollywood Boulevard.
00:12Los Angeles, California. I was the chef of a restaurant in Brooklyn called Glasserie. Sarah
00:23came on shortly after opening as a sous chef and we both decided to leave at the same time and start
00:33something that was ours and partner. It felt very natural, truthfully. It did feel natural. It feels
00:38crazy also in retrospect. We were just like, let's do this. Yeah, let's just go. You're like, this is
00:43how you do it, right? You just have to decide that you're going to do something and then make it happen.
00:47We're going to make our broccoli toast. This is just grilled broccoli. It's a little bit crunchy
00:58still. We call this pumpkin seed jazz. We have a lot of things that are jazzed. For some reason the word
01:05jazz just really applies. Yeah. Not to like take the romance out of it, but you can't just be like,
01:13I'm going to do this and open a restaurant. It takes a lot of conversation. Yeah. We had to like
01:19really come together for us to be like, this is the way that we both feel comfortable with this
01:23thing coming together. And what makes sense for us to do, yeah, right here right now. We're trying to
01:28be a sustainable business model, trying to be a sustainable business. And I have worked in a lot
01:33of all day restaurants in New York and I personally love being able to rely on the like consistently good
01:40experience that I'll have there. A space that you can depend on here at any hour of the day.
01:50So it's toasted ground pumpkin seeds with Aleppo pepper, salt, garlic, raw garlic, super important in our
01:59cooking. Lots of olive oil, lots of jazz, sesame loaf. And then we have labneh. I'm going to put a good amount,
02:08just going to pile it high with broccoli, some citrus. We have some blood oranges and cara-cara oranges.
02:16I love cooking with Sarah because she's the best and constantly challenges me and affirms. I think
02:28that's a very important part of our relationship. Sometimes I lack like the patience and the follow
02:35through to like really focus on those details. And she brings that to the table, which is really
02:40important. It's a really powerful and symbiotic partnership in this way that like we could have
02:47actually never known when we started. Sarah. The final touch. Yeah. This is Sarah's move. This is what I bring to the table.
02:55Pre-stabbed. There you have it. It's very much about our relationship. Our businesses are certainly a product of the two of us.
03:04I say this all the time, and I think you say it too, that like I couldn't be a partner to anybody else.
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