Experience the restaurant misadventures of award-winning chef Susan Feniger, as she cooks up an ambitious plan to bring | dG1fS1JDdnB1aHphb0U
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00:00Now I'll show you. Okay. I want you to learn. Okay. Okay. So you flip like that.
00:09The very successful team of Susan Penninger and Mary Sue Millican began as separate careers
00:14in high school.
00:17Susan and Mary Sue are both cooks. You know, all that is too many cooks in the kitchen.
00:22There's a reason for that.
00:23I was always wanting to do more. We weren't aligned on what we wanted to do next. I wanted
00:29to go back to my roots.
00:30This is exactly what I love. Why don't we have these in L.A.? That's what I want to
00:39know.
00:40One of the best things about opening this new restaurant is to even be spending this
00:45time back in the kitchen. Cook the brisket, make paneer cheese, make the parathas.
00:55We get about half done of what we think we're getting done every day.
00:58Some restaurants last forever, whatever that means. I don't think they're meant to.
01:02We're paying rent for the last year on the ground here because everything else has got
01:05to come down.
01:06I've gone through feeling elated, and excited, and inspired, and then sort of freaked out,
01:29and panicked, and scared. That isn't it.
01:36I love it.
01:37I love it.
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02:04I love it.