We had the good fortune of connecting with Sara Kenas and we’ve shared our conversation below.

Hi Sara, what was your thought process behind starting your own business?
I’ve been working in kitchens since I was 15. Graduated from culinary school by 19 and continued my career from there. After about 17 years in the kitchen, 12 of which I was in a management/chef/leadership position, I was burnt out. Working for someone else’s company limits your creativity as you have to stay in the boundaries of their concepts and likes. Unfortunately the kitchen is a male dominated industry and it tends to not be a pretty place for women. Every single job I’ve had since 15 I’ve been harassed, assaulted, or belittled for being a woman. So I decided to start my own concept so no one else could treat me that way anymore. It also gave me the creative freedom do do whatever I wanted with food without rules…..Hence the name Anarchy Seafood.

What should our readers know about your business?
I started Anarchy Seafood in 2018. I wanted the freedom to be creative in my own way. I always had a passion for seafood plus a history of working in fish houses in southern california. I didnt want to be stuck to one concept like pizza, tacos, burgers etc. Being Anarchy really gives me the option to do or change any of my dishes however I want at any time. I feel like as a mobile food vendor my plating is what really sets me apart from other street vendors. Most people are excited when they see how pretty the plates come out. I started this business with about $1,000 bucks to my name. It has been a tough road of trial and error. Finally starting to make money and then going right into a pandemic. Questioning if I should even continue, I kept the dream alive and I can not believe how amazing its been going since we started back up the last few months. Super excited to see how this next year plays out. DONT GIVE UP!

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
South bay for all of the breweries, malibu for the beach, paddle boarding in long beach, hiking in Mt. Baldy. I would need a day in LA to devote to a taco crawl followed with a night of tiki bar hopping.

Who else deserves some credit and recognition?
I want to shout out Chef Amy Lebrun. If it weren’t for her I would’ve gave up becoming a chef a long time ago. Her talent, creativity, and passion continues to inspire me. Also a shout out to my brother Thomas Cady who helped me start my business and was my number one fan. I couldn’t have done this without either of you.

Instagram: https://www.instagram.com/anarchyseafood/?hl=en

Facebook: https://m.facebook.com/anarchyseafood/

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