August 2, 2024 • 23 mins
The latest Building Black Business podcast episode features Helen Little in conversation with Jasmine Gerald and Lloyd Hollie, founders of Jasmine's Caribbean Cuisine on Restaurant Row in Manhattan, home to savory dishes and fruit-filled blends of cocktails inspired by islands throughout the Caribbean. In Partnership with @DriveToyota
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi.
Speaker 2 (00:00):
This is Helen Little hostings today's Building Black Biz podcast,
and today I am building with Jasmine Gerald and Lloyd Holly.
Speaker 1 (00:08):
They're the owners of.
Speaker 2 (00:09):
Jasmine's Caribbean Cuisine and Samir, both located catered on New
York City's famed Restaurant Road.
Speaker 1 (00:17):
Welcome to the show.
Speaker 3 (00:18):
Thank you, thank you, Thanks so much for having us, Alan.
Speaker 1 (00:21):
You are so welcome.
Speaker 2 (00:23):
I have lots of questions, some of which I know
the answers to, but I want you to tell us
this amazing story. Someone might be tuning in and be
led to believe that, oh, you've got two restaurants in
the Theater District in Manhattan. You must have a long
history in the restaurant business. But that's not exactly the story,
is it.
Speaker 4 (00:42):
No, it's not exactly the story. Actually, it came from
the beauty business, mostly cosmatology here skin and makeup, and
in the pandemic Jazzmine cribean cuisine and someone came up
to me and it was like, would you like to
(01:03):
see the space. I spoke to my partner Lloyd and
my mom at the time, and I was just like,
oh my god, if you guys come with me, and
I fell in love with the space. Is this something
that we would want to do? And we saw the
space and fell in love with it. And that's why
Jazzminekban Cuisine came about.
Speaker 2 (01:23):
What would possess you to open a restaurant in a
pandemic during a time when people weren't even leaving the house,
let alone going out to eat.
Speaker 4 (01:33):
Well at that time, you know, I just wanted to
be a part of bringing New York City back. People
weren't traveling, people were at home. I wanted, you know,
to just spread that love. I wanted good food, good vibes,
just a place where people just felt happy, you know,
(01:53):
like they were eating their grandmother's food, their auntie's food,
like when they're coming it's just bright. Because at that time,
it was just like everybody was just like not knowing
what was going on. As soon as the opportunity was
presented to me, I was just like, you know what,
I'm just gonna do it, you know, like I always
say to you, Helen, I walk by fate, you know,
and whatever I put my mind to my heart to
(02:17):
as well, I get it done. And from that came
to Mayor. You know, it's just been this journey you know.
I mean, now you know Lloyd and I in this
restaurant business, and it's like super crazy because this is
not something that I ever would have thought that I'd
ever been doing.
Speaker 2 (02:34):
What did the journey through the pandemic and your desire
to bring joy to people? What did that teach you
about yourself and about other people?
Speaker 4 (02:44):
I mean, just during the time, just perseverance because and
then the unknown, right, because you're going into something. At
that time it was like COVID and not knowing what
is going on, and now I'm jumping into a restaurant
and not knowing.
Speaker 3 (02:57):
But just behind it all was.
Speaker 4 (03:01):
The love, you know, the love and uplifting and just
making people feel good through food and music and drinks
and just really making people feel like through all this craziness,
like hey, you know you come here, you feel like
you're away, but you're not away, you know from the
madness at the time.
Speaker 2 (03:20):
You know you are on you have two restaurants on
Restaurant Road. Was there any pressure that came with that
because these are that's an iconic location.
Speaker 4 (03:31):
I mean, just for Lloyd and I, the pressures was
just like you know, the not knowing right, and then
just learning how to run a restaurant and getting the
right people at the time, and just getting the right
chef and just really of course it's on a block
or so many other different restaurants and what makes you different.
(03:53):
And for me, I didn't even think about that, you know.
I just wanted just people to know more about my culture,
you know, And I just wanted people just to feel like, oh,
you know, I'm dealing with this madness, Like let me
feel like I'm away, let me get some good Caribbean
food and spread their love to my culture. That's what
it was really about, because you know, just the vibrants,
(04:14):
the music, and just the laughter and just the brightness.
Speaker 3 (04:18):
And just you know, just a place where people just
felt at home.
Speaker 2 (04:21):
Yeah. And you know what they say about things born
of love, They thrive because of love. And did anybody
this was something new for you? You were been an
entrepreneur for years, but you had never done at a restaurant.
Who gave you advice? What advice did you take from
from someone else or anyone else, like a mentor that
helped you to find your way in this new adventure.
Speaker 4 (04:46):
I mean, for me, I grew up in the restaurant business.
My mom used to run a French restaurant in the
Virgin Islands and Saint Thomas the French restaurant, so.
Speaker 3 (04:56):
I grew up in it.
Speaker 4 (04:57):
And then we also have like amazing friends that are
in the industry as well who was very instrumental in
helping us, and just you know me, I know a
whole bunch of people. I was just like calling, like,
how do you do this? What do I do? Do
you know someone that you could connect me with? Like
for me, it's no question, is a dumb question, right,
(05:18):
just like if you don't know it, get somebody that
can help you through it. And just even that's Lloyd
with his friends and his connection is like everyone just
chipped in and just gave us advice whatever we needed.
At the time, I mean I was googling.
Speaker 3 (05:32):
I was studying. I was just like, okay the dummies
for restaurants.
Speaker 4 (05:37):
Like at that time, I was just like, hey, you know,
I don't know the basics that we just jump in
and just I just found really amazing people who like
a really great team who was able to help us
on this journey. And I'm so grateful for that because,
I mean five years and not opening another one, it's
like on the same block.
Speaker 2 (05:57):
Peoples like why would you do that?
Speaker 3 (05:59):
But it's just.
Speaker 4 (05:59):
Too different concepts, right, Yeah, you know, Jasmine's is like
family friendly, bright, you know, loud music, come in, dressed
up or casual. All Caribbean food, you know from Saint Thomas, Dominica,
Jamaican turdananion, even we have Latin dishes like the impanadas.
(06:20):
So it's just like all Caribbean food. And then samr
is just more upscale, sophisticated. It's Caribbean with a French fusion.
Speaker 1 (06:30):
It's elegant, it's.
Speaker 4 (06:31):
And you know, it's just like you have like the
bass and the pompier and the snails, but then you
have the jerk chicken and then you have the oxtails.
So it's just a fusion. You know, you have the
clean taste of the French food, but then you have
the flavor of the Caribbean, you know.
Speaker 3 (06:45):
Perfect. Yeah.
Speaker 2 (06:47):
Did it ever cross your mind, what if this doesn't
work out?
Speaker 3 (06:51):
No, never crossed my mind.
Speaker 2 (06:52):
That's good, you know, because I think that's what that's
the one thing a lot of people, in my opinion,
that can drag you down. If you go into a ventu,
you're like well, what's my plan B if this doesn't
work out? And I think that when you have that
in your head already, it it comes as a weight
with you. So it's nice to know that you did
(07:14):
not have that in your head.
Speaker 4 (07:15):
No, we didn't. I think that just in the beginning.
I think just in the beginning, we were just like,
like I said, I approached you know, I spoke with
Lloyd and my mom and I said, you know, if
we're going to do this, like can we do this?
Like we have to really believe that this is something
that we can do. And I felt that with the
(07:36):
team and just that's our stuff and just the people
that's so supportive. It's like no way that I felt like,
oh given up, I can't do Yeah, yeah, no giving
up here.
Speaker 3 (07:49):
No give it up, No give it up, No give
it up.
Speaker 1 (07:51):
So it's interesting.
Speaker 2 (07:52):
You know, you mentioned that you have your your your
background is in the beauty business, and you have several
other businesses, several beauty businesses.
Speaker 1 (08:00):
What were you able to.
Speaker 2 (08:01):
Bring from your success in that world into the food
industry world.
Speaker 3 (08:08):
Yeah, that's a.
Speaker 4 (08:09):
Really good question because people, I think for me being
in the beauty business and now going into a restauranteur.
It's the service and this is.
Speaker 3 (08:21):
The one and one just.
Speaker 4 (08:24):
Being involved because you don't have too many restaurant tours
involved in the restaurant they come through, but I'm involved
because it's not just more of the money. For me,
it's about the experience. It's about people coming in, feeling welcome,
getting good food, getting good drinks, and just like hey,
(08:44):
you know what, thank you, and inspired, yeah, inspired by
us as well. It's like, oh my god, you know
there's a black business, a restaurant role, and they see
Lloyd and I together like, oh god, you guys.
Speaker 3 (08:56):
There's a couple you guys doing it.
Speaker 4 (08:57):
So we also uplift others and we also make them
feel that they can also do it, and also inspiring
and mentoring young people to just believing, you know.
Speaker 3 (09:09):
You know.
Speaker 4 (09:09):
So in the beauty business, for me, it's just like
you sit in my chair and I'm like this therapist,
right yeah so so so now being in, you know,
as a restaurant tour, it's just the same because you
meet so many amazing people and you also help and
(09:29):
change lives.
Speaker 2 (09:31):
It's interesting because one of my new favorite shows is
the television show The Bear, which gives us a behind
the scene look at what restaurant life is like, and
a lot of things you just mentioned they actually show
in that show.
Speaker 1 (09:46):
It's like, you know, helping each other and.
Speaker 2 (09:51):
The thing about the people and it is there some
accuracy to the show.
Speaker 4 (09:56):
Oh, it's definitely accuracy to that show. Because even last
night when it was raining, it's just like you just
have water coming from nowhere, and at that point, it's
just like you're just like, okay, everyone just jump in,
or something happens where you know, someone wants a dish
and then you have to bring it back in.
Speaker 3 (10:16):
It's just and then you're dealing with.
Speaker 4 (10:17):
So many different personalities, right, So believe in me the
restaurant business. As much as they're saying how easy it is,
it's hardy and you have to really want to do
this business.
Speaker 1 (10:32):
What's the most fun thing.
Speaker 2 (10:35):
For about having a restaurant, oh, my goodness, or being
in the restaurant business.
Speaker 1 (10:40):
What's the most fun about it?
Speaker 4 (10:43):
I think it's just being creating. Oh, just creating new things,
meeting new people, just people coming in and saying, wow,
thank you. I really enjoyed myself.
Speaker 3 (11:01):
I'm back.
Speaker 4 (11:01):
I came back again because the food was so good,
like for me, just the love to the food, just the.
Speaker 3 (11:09):
Smile on people's faces, and just.
Speaker 4 (11:14):
Just the things that they say for me, the fulfillment,
just the gratitude within that.
Speaker 3 (11:20):
For me, it's just what's different and new for me.
Speaker 2 (11:25):
One of my friends here is a fanatic about the rostapasta.
I love the jerk at both and of course the snails.
I'm a love as cargo. What are your what's your
favorite thing to eat at your own restaurant?
Speaker 1 (11:40):
Both of you can answer this because I.
Speaker 2 (11:42):
Think it's I think it's good for people to understand
not only do you own it, but you enjoy it
as well.
Speaker 3 (11:49):
I do enjoy the food.
Speaker 4 (11:50):
I mean for me, it's just like if I don't
enjoy the food, it doesn't make any sense because I'm
very particular about everything down to the and I don't
really drink alcohol, but I taste everything except anything that
has pineapple. My favorite dish, Oh my god, I can't
even say because it's so many things. Love your children, yes,
(12:10):
because I love everything on the menu, but I prefer
like my goal to is definitely the jazzy pasta with oxtails.
I love, I love oxtail and I love pasta so
combined both.
Speaker 3 (12:24):
Oh goodness, everything is delicious. The stew chicken, oh, the
escavach fish is really really good.
Speaker 4 (12:32):
I had the aki and sewfish and plantings the other day.
The homemade chicken and panatas are good too. The salmon
is really really.
Speaker 1 (12:44):
Good good I forgot.
Speaker 4 (12:46):
Yes, the coconut salmon is a clean taste. It's not
overpowering with the coconut sauce. Very fresh. I love the
curry shrimp as well. I mean I love everything on
the menu. It's the marr Oh my goodness. I love
the pulled ox tails. I love we have a black bass,
the bass with the spinach with the cavet on the top.
(13:13):
Super delious.
Speaker 2 (13:14):
I was gonna say one of the most creative things
that I'd seen was the pulled oxtail. I was like,
that that's brings it for me. Bring together some things
that that that that I love. I loved a pulled
pork or pulled chicken, but to do it with oxtails,
it is like, oh man, it is.
Speaker 4 (13:33):
Good because I mean, you know, you know, Caribbean y
they love it on the bone. But I felt for
some mar because it's just a different menu. It's just easier,
not messy. It's off the bone.
Speaker 1 (13:45):
You know.
Speaker 4 (13:45):
People love it with you know, they have it with
like jazz and rice and rice and peas. It's just
you know, I both restaurants, I mean different cuisine, but
it's just so flavorful and super delicious.
Speaker 3 (13:59):
What are you like?
Speaker 5 (14:02):
I'm not like the coconuts salmon with the rice and
peas and the escabee's fish because you can get it
three ways. You need it to run down style, the
brown stew style of regular escab style.
Speaker 2 (14:16):
I mean, you don't have to get on a plane
to really enjoy great Caribbean food, and not not if
you're in New York. Now, if you're in LA and
you want to come to New York, you've got to
get on a plane. But if you're already in New York,
you do not have to. Because that's that's what I
really love about your restaurants is that I can travel
(14:37):
without getting on a plane and have that experience.
Speaker 3 (14:41):
Is that because it's authentic? Yes?
Speaker 2 (14:44):
So what makes you such a resilient entrepreneur and business owner?
Speaker 4 (14:49):
I think it's just my mom. You know, it was
super instilled in me. My mom, my grandmother, my father.
It was just instilled in me that anything that you
put your mind too you can do, and even if
you do fail, you just pick yourself up and you
just continue going.
Speaker 3 (15:07):
You know.
Speaker 4 (15:08):
I was always my mom was always the one like,
you could do better, you could do better, you know,
constant push and pushing. But as I'm older now I
understood I understand why she was that way with me
as a black woman, you know, raising children, you know,
understanding like it's this is what you need to do,
(15:30):
and it's no making excuse, it's just like and she.
Speaker 3 (15:35):
Led by example.
Speaker 4 (15:37):
You know, I am the woman today because of her,
my grandmother and my father, because they were very much
involved in my life and my growth and just showing
me not only from a service perspective where helping others,
just from a young person. You know, my mom was
always helping, giving back, and my grandmother's service in the
(16:00):
church and stuff.
Speaker 3 (16:01):
So I grew up in service.
Speaker 1 (16:04):
So that's wonderful.
Speaker 2 (16:06):
So with everything you've got on your plate pun intended,
how do you balance this? All work and no downtime
is not a good formula. But you've got two restaurants
and several other businesses. What do you do to create
balance for yourself.
Speaker 3 (16:27):
I mean, I'm big on peace. You know, I'm big
on peace.
Speaker 4 (16:30):
Lost some meditation, of course, you know, my love for
the Lord Jesus Christ, you know first and foremost.
Speaker 3 (16:37):
You know, it just grounds me.
Speaker 4 (16:40):
And the biggest thing, I don't take anything personal, because
once you allow other things to come into places, that's
when you get sidetracked. And I'm just, I just I
am strict on keeping my peace. I'm strict. I'm being
balanced and not allowing myself to be affected by the noise.
Speaker 3 (17:00):
Is that is where it has nothing to do with me.
Speaker 1 (17:04):
Yeah, that's good.
Speaker 2 (17:05):
That's great advice for for other potential business owners and
current business owners. What's next for you? You always got something brewing?
Speaker 1 (17:15):
I don't know.
Speaker 3 (17:16):
I have a couple of things brewing.
Speaker 4 (17:17):
But I'm right now, I'm just really just trying to
get the second restaurant up and running. Okay, it's been
a year now, so we just really just trying to
just bring more people into the restaurant. Jasmine's is doing well.
You know, of course, you can always have more business,
but just just really focusing on that, focusing on family
(17:38):
right now and other things.
Speaker 1 (17:41):
But you know me, Yeah, you know me something.
Speaker 4 (17:45):
When it's time to tell folks you have exact exactly.
Speaker 3 (17:49):
But other than that, everything is good.
Speaker 2 (17:52):
You know, what's the most rewarding thing for each of
you about being black business own owners and in particular
here in the New York restaurant landscape, one of the
toughest environments in the country, if not the world.
Speaker 1 (18:07):
What is the most rewarding thing for you?
Speaker 4 (18:11):
For me, the most rewarding things is us being a
representative of where people could look up to it and
could believe and say they can do it.
Speaker 2 (18:20):
Yeah.
Speaker 4 (18:21):
Do you understand it doesn't matter what time because people
are always saying, you think I should do it? When
is the right time to do it? It's about just believing,
you know, if opportunities it presented in front of you
is just go ahead and do it.
Speaker 3 (18:34):
And just us being.
Speaker 4 (18:38):
You know, where people look up to us and say, hey,
how could you help me? And being mentors to other
people and uplifting people and giving people hope. For me,
that's the key, you know, just being a service to them.
Like I'm always like, if you need help, call me,
if you need some guidance, because I didn't, you know,
if it wasn't for people who helped me, I wouldn't
(18:58):
be where I'm at right now. So for me, just
the fact that now I have the tools to help
others on their journey if they need help.
Speaker 1 (19:08):
What about you, Lloyd? What's the most rewarding He's.
Speaker 5 (19:11):
Basically what she said, you know, yeah, helping other people
and showing them that they can do it because we
did it.
Speaker 1 (19:19):
That's that is so awesome.
Speaker 5 (19:21):
Show them because we never I never thought that would
have a restaurant or restaurant room and I have too.
I never thought it. We never thought it. So yeah,
so trying and I see people every day and they
be like, I'm proud of you. Yeah, like you know,
I want to do something like that. You know what
I'm saying. The location you had is it's wonderful. So
it shows people that we can do it too.
Speaker 3 (19:44):
Anything.
Speaker 2 (19:45):
And you know, that's what this podcast is about. You know,
it's like for people to be inspired to do it too.
So if people want to find find your business or
find you on social media or website or whatever, how
do they connect or even make a reservation at either
restaurant or you know.
Speaker 4 (20:04):
You can go to Jasminecribbean Cuisine dot com We're located
on three seventy one West forty sixth Street between eighth
and ninth Avenue, or you can do samiranyc dot com
and that's three thirty eight West forty sixth Street and
it's also between eighth and ninth Avenue. We open at Jasmine.
(20:27):
We open Jazmines at four to ten thirty on Tuesday
through Friday, and Saturday and Sunday we open at two
o'clock to ten thirty, so if you want to come
in earlier Jazzmin's you can, and we have live music
on Thursdays. At Jasmines. We have a steel pen guy
(20:48):
who plays super super phenomenal, and then we have DJ
on Saturdays as well as Jasmines and at Samir we have.
Speaker 1 (20:57):
Tell them about lunch.
Speaker 4 (20:59):
Oh, we also have lunch now at Jazzmine. It's from
twelve to three pm. So if you want to do
take out, yes, we do lunch Adjazmines now, So definitely
if you want to do takeout or if you just
want to do delivery, we do Uber eats all of this,
but you can have lunch Adjazmines now too.
Speaker 3 (21:21):
So that's something new that we're doing.
Speaker 1 (21:22):
Oh, that's great.
Speaker 2 (21:24):
I also know that your restaurants have kind of become
a place that celebrities have found their way too. How
did that come about? I know my favorite that's come
in here has been Idris Elba, but you've had lots
of different celebrities come into your restaurants, politicians, athletes, musicians, actors,
(21:45):
Broadway stars.
Speaker 4 (21:47):
Just the word amount. People love the food and they
come back. You know, it's just like I said, you
know what God has for you, no one, no one
can take it. No one can no one can take it.
And there's so many people people who really loves the
food and tells everyone about Jasmine. A business actually grew
from word of mouth. That makes because in the pandemic,
(22:10):
you know, we had no liquor license, so a lot
of people told people. I mean, now we're in social media.
Now we're doing a lot of things, but this is
a community and the word amount is what grew our business.
Speaker 2 (22:21):
And what is your social media for both places?
Speaker 4 (22:24):
Jasmine crib In Cuisine on Instagram and Facebook, and Samer
and YC on Instagram.
Speaker 3 (22:31):
And Facebook as well. Okay and TikTok. Yeah, thank you.
Speaker 2 (22:35):
Guys so much for coming on to the building. Black
BISZS podcast. You know, I have had a chance to
watch you build this business and it is beyond impressive
because you told me from the I'm going to open
a restaurant, and I'm like, oh, you ever had a
restaurant Nope. And to see you now have too in
such an amazing location that is a part of the
(22:58):
fiber of New York City is beyond impressive.
Speaker 1 (23:02):
So congratulations and keep reaching higher.
Speaker 3 (23:04):
And thank you so much, Helen.
Speaker 4 (23:06):
You have been extremely so supportive and been an amazing
friend to me and I do appreciate you.
Speaker 1 (23:12):
Thank you, Thank you both for being here.
Speaker 3 (23:15):
Thank you
Hi.
Speaker 2 (00:00):
This is Helen Little hostings today's Building Black Biz podcast,
and today I am building with Jasmine Gerald and Lloyd Holly.
Speaker 1 (00:08):
They're the owners of.
Speaker 2 (00:09):
Jasmine's Caribbean Cuisine and Samir, both located catered on New
York City's famed Restaurant Road.
Speaker 1 (00:17):
Welcome to the show.
Speaker 3 (00:18):
Thank you, thank you, Thanks so much for having us, Alan.
Speaker 1 (00:21):
You are so welcome.
Speaker 2 (00:23):
I have lots of questions, some of which I know
the answers to, but I want you to tell us
this amazing story. Someone might be tuning in and be
led to believe that, oh, you've got two restaurants in
the Theater District in Manhattan. You must have a long
history in the restaurant business. But that's not exactly the story,
is it.
Speaker 4 (00:42):
No, it's not exactly the story. Actually, it came from
the beauty business, mostly cosmatology here skin and makeup, and
in the pandemic Jazzmine cribean cuisine and someone came up
to me and it was like, would you like to
(01:03):
see the space. I spoke to my partner Lloyd and
my mom at the time, and I was just like,
oh my god, if you guys come with me, and
I fell in love with the space. Is this something
that we would want to do? And we saw the
space and fell in love with it. And that's why
Jazzminekban Cuisine came about.
Speaker 2 (01:23):
What would possess you to open a restaurant in a
pandemic during a time when people weren't even leaving the house,
let alone going out to eat.
Speaker 4 (01:33):
Well at that time, you know, I just wanted to
be a part of bringing New York City back. People
weren't traveling, people were at home. I wanted, you know,
to just spread that love. I wanted good food, good vibes,
just a place where people just felt happy, you know,
(01:53):
like they were eating their grandmother's food, their auntie's food,
like when they're coming it's just bright. Because at that time,
it was just like everybody was just like not knowing
what was going on. As soon as the opportunity was
presented to me, I was just like, you know what,
I'm just gonna do it, you know, like I always
say to you, Helen, I walk by fate, you know,
and whatever I put my mind to my heart to
(02:17):
as well, I get it done. And from that came
to Mayor. You know, it's just been this journey you know.
I mean, now you know Lloyd and I in this
restaurant business, and it's like super crazy because this is
not something that I ever would have thought that I'd
ever been doing.
Speaker 2 (02:34):
What did the journey through the pandemic and your desire
to bring joy to people? What did that teach you
about yourself and about other people?
Speaker 4 (02:44):
I mean, just during the time, just perseverance because and
then the unknown, right, because you're going into something. At
that time it was like COVID and not knowing what
is going on, and now I'm jumping into a restaurant
and not knowing.
Speaker 3 (02:57):
But just behind it all was.
Speaker 4 (03:01):
The love, you know, the love and uplifting and just
making people feel good through food and music and drinks
and just really making people feel like through all this craziness,
like hey, you know you come here, you feel like
you're away, but you're not away, you know from the
madness at the time.
Speaker 2 (03:20):
You know you are on you have two restaurants on
Restaurant Road. Was there any pressure that came with that
because these are that's an iconic location.
Speaker 4 (03:31):
I mean, just for Lloyd and I, the pressures was
just like you know, the not knowing right, and then
just learning how to run a restaurant and getting the
right people at the time, and just getting the right
chef and just really of course it's on a block
or so many other different restaurants and what makes you different.
(03:53):
And for me, I didn't even think about that, you know.
I just wanted just people to know more about my culture,
you know, And I just wanted people just to feel like, oh,
you know, I'm dealing with this madness, Like let me
feel like I'm away, let me get some good Caribbean
food and spread their love to my culture. That's what
it was really about, because you know, just the vibrants,
(04:14):
the music, and just the laughter and just the brightness.
Speaker 3 (04:18):
And just you know, just a place where people just
felt at home.
Speaker 2 (04:21):
Yeah. And you know what they say about things born
of love, They thrive because of love. And did anybody
this was something new for you? You were been an
entrepreneur for years, but you had never done at a restaurant.
Who gave you advice? What advice did you take from
from someone else or anyone else, like a mentor that
helped you to find your way in this new adventure.
Speaker 4 (04:46):
I mean, for me, I grew up in the restaurant business.
My mom used to run a French restaurant in the
Virgin Islands and Saint Thomas the French restaurant, so.
Speaker 3 (04:56):
I grew up in it.
Speaker 4 (04:57):
And then we also have like amazing friends that are
in the industry as well who was very instrumental in
helping us, and just you know me, I know a
whole bunch of people. I was just like calling, like,
how do you do this? What do I do? Do
you know someone that you could connect me with? Like
for me, it's no question, is a dumb question, right,
(05:18):
just like if you don't know it, get somebody that
can help you through it. And just even that's Lloyd
with his friends and his connection is like everyone just
chipped in and just gave us advice whatever we needed.
At the time, I mean I was googling.
Speaker 3 (05:32):
I was studying. I was just like, okay the dummies
for restaurants.
Speaker 4 (05:37):
Like at that time, I was just like, hey, you know,
I don't know the basics that we just jump in
and just I just found really amazing people who like
a really great team who was able to help us
on this journey. And I'm so grateful for that because,
I mean five years and not opening another one, it's
like on the same block.
Speaker 2 (05:57):
Peoples like why would you do that?
Speaker 3 (05:59):
But it's just.
Speaker 4 (05:59):
Too different concepts, right, Yeah, you know, Jasmine's is like
family friendly, bright, you know, loud music, come in, dressed
up or casual. All Caribbean food, you know from Saint Thomas, Dominica,
Jamaican turdananion, even we have Latin dishes like the impanadas.
(06:20):
So it's just like all Caribbean food. And then samr
is just more upscale, sophisticated. It's Caribbean with a French fusion.
Speaker 1 (06:30):
It's elegant, it's.
Speaker 4 (06:31):
And you know, it's just like you have like the
bass and the pompier and the snails, but then you
have the jerk chicken and then you have the oxtails.
So it's just a fusion. You know, you have the
clean taste of the French food, but then you have
the flavor of the Caribbean, you know.
Speaker 3 (06:45):
Perfect. Yeah.
Speaker 2 (06:47):
Did it ever cross your mind, what if this doesn't
work out?
Speaker 3 (06:51):
No, never crossed my mind.
Speaker 2 (06:52):
That's good, you know, because I think that's what that's
the one thing a lot of people, in my opinion,
that can drag you down. If you go into a ventu,
you're like well, what's my plan B if this doesn't
work out? And I think that when you have that
in your head already, it it comes as a weight
with you. So it's nice to know that you did
(07:14):
not have that in your head.
Speaker 4 (07:15):
No, we didn't. I think that just in the beginning.
I think just in the beginning, we were just like,
like I said, I approached you know, I spoke with
Lloyd and my mom and I said, you know, if
we're going to do this, like can we do this?
Like we have to really believe that this is something
that we can do. And I felt that with the
(07:36):
team and just that's our stuff and just the people
that's so supportive. It's like no way that I felt like,
oh given up, I can't do Yeah, yeah, no giving
up here.
Speaker 3 (07:49):
No give it up, No give it up, No give
it up.
Speaker 1 (07:51):
So it's interesting.
Speaker 2 (07:52):
You know, you mentioned that you have your your your
background is in the beauty business, and you have several
other businesses, several beauty businesses.
Speaker 1 (08:00):
What were you able to.
Speaker 2 (08:01):
Bring from your success in that world into the food
industry world.
Speaker 3 (08:08):
Yeah, that's a.
Speaker 4 (08:09):
Really good question because people, I think for me being
in the beauty business and now going into a restauranteur.
It's the service and this is.
Speaker 3 (08:21):
The one and one just.
Speaker 4 (08:24):
Being involved because you don't have too many restaurant tours
involved in the restaurant they come through, but I'm involved
because it's not just more of the money. For me,
it's about the experience. It's about people coming in, feeling welcome,
getting good food, getting good drinks, and just like hey,
(08:44):
you know what, thank you, and inspired, yeah, inspired by
us as well. It's like, oh my god, you know
there's a black business, a restaurant role, and they see
Lloyd and I together like, oh god, you guys.
Speaker 3 (08:56):
There's a couple you guys doing it.
Speaker 4 (08:57):
So we also uplift others and we also make them
feel that they can also do it, and also inspiring
and mentoring young people to just believing, you know.
Speaker 3 (09:09):
You know.
Speaker 4 (09:09):
So in the beauty business, for me, it's just like
you sit in my chair and I'm like this therapist,
right yeah so so so now being in, you know,
as a restaurant tour, it's just the same because you
meet so many amazing people and you also help and
(09:29):
change lives.
Speaker 2 (09:31):
It's interesting because one of my new favorite shows is
the television show The Bear, which gives us a behind
the scene look at what restaurant life is like, and
a lot of things you just mentioned they actually show
in that show.
Speaker 1 (09:46):
It's like, you know, helping each other and.
Speaker 2 (09:51):
The thing about the people and it is there some
accuracy to the show.
Speaker 4 (09:56):
Oh, it's definitely accuracy to that show. Because even last
night when it was raining, it's just like you just
have water coming from nowhere, and at that point, it's
just like you're just like, okay, everyone just jump in,
or something happens where you know, someone wants a dish
and then you have to bring it back in.
Speaker 3 (10:16):
It's just and then you're dealing with.
Speaker 4 (10:17):
So many different personalities, right, So believe in me the
restaurant business. As much as they're saying how easy it is,
it's hardy and you have to really want to do
this business.
Speaker 1 (10:32):
What's the most fun thing.
Speaker 2 (10:35):
For about having a restaurant, oh, my goodness, or being
in the restaurant business.
Speaker 1 (10:40):
What's the most fun about it?
Speaker 4 (10:43):
I think it's just being creating. Oh, just creating new things,
meeting new people, just people coming in and saying, wow,
thank you. I really enjoyed myself.
Speaker 3 (11:01):
I'm back.
Speaker 4 (11:01):
I came back again because the food was so good,
like for me, just the love to the food, just the.
Speaker 3 (11:09):
Smile on people's faces, and just.
Speaker 4 (11:14):
Just the things that they say for me, the fulfillment,
just the gratitude within that.
Speaker 3 (11:20):
For me, it's just what's different and new for me.
Speaker 2 (11:25):
One of my friends here is a fanatic about the rostapasta.
I love the jerk at both and of course the snails.
I'm a love as cargo. What are your what's your
favorite thing to eat at your own restaurant?
Speaker 1 (11:40):
Both of you can answer this because I.
Speaker 2 (11:42):
Think it's I think it's good for people to understand
not only do you own it, but you enjoy it
as well.
Speaker 3 (11:49):
I do enjoy the food.
Speaker 4 (11:50):
I mean for me, it's just like if I don't
enjoy the food, it doesn't make any sense because I'm
very particular about everything down to the and I don't
really drink alcohol, but I taste everything except anything that
has pineapple. My favorite dish, Oh my god, I can't
even say because it's so many things. Love your children, yes,
(12:10):
because I love everything on the menu, but I prefer
like my goal to is definitely the jazzy pasta with oxtails.
I love, I love oxtail and I love pasta so
combined both.
Speaker 3 (12:24):
Oh goodness, everything is delicious. The stew chicken, oh, the
escavach fish is really really good.
Speaker 4 (12:32):
I had the aki and sewfish and plantings the other day.
The homemade chicken and panatas are good too. The salmon
is really really.
Speaker 1 (12:44):
Good good I forgot.
Speaker 4 (12:46):
Yes, the coconut salmon is a clean taste. It's not
overpowering with the coconut sauce. Very fresh. I love the
curry shrimp as well. I mean I love everything on
the menu. It's the marr Oh my goodness. I love
the pulled ox tails. I love we have a black bass,
the bass with the spinach with the cavet on the top.
(13:13):
Super delious.
Speaker 2 (13:14):
I was gonna say one of the most creative things
that I'd seen was the pulled oxtail. I was like,
that that's brings it for me. Bring together some things
that that that that I love. I loved a pulled
pork or pulled chicken, but to do it with oxtails,
it is like, oh man, it is.
Speaker 4 (13:33):
Good because I mean, you know, you know, Caribbean y
they love it on the bone. But I felt for
some mar because it's just a different menu. It's just easier,
not messy. It's off the bone.
Speaker 1 (13:45):
You know.
Speaker 4 (13:45):
People love it with you know, they have it with
like jazz and rice and rice and peas. It's just
you know, I both restaurants, I mean different cuisine, but
it's just so flavorful and super delicious.
Speaker 3 (13:59):
What are you like?
Speaker 5 (14:02):
I'm not like the coconuts salmon with the rice and
peas and the escabee's fish because you can get it
three ways. You need it to run down style, the
brown stew style of regular escab style.
Speaker 2 (14:16):
I mean, you don't have to get on a plane
to really enjoy great Caribbean food, and not not if
you're in New York. Now, if you're in LA and
you want to come to New York, you've got to
get on a plane. But if you're already in New York,
you do not have to. Because that's that's what I
really love about your restaurants is that I can travel
(14:37):
without getting on a plane and have that experience.
Speaker 3 (14:41):
Is that because it's authentic? Yes?
Speaker 2 (14:44):
So what makes you such a resilient entrepreneur and business owner?
Speaker 4 (14:49):
I think it's just my mom. You know, it was
super instilled in me. My mom, my grandmother, my father.
It was just instilled in me that anything that you
put your mind too you can do, and even if
you do fail, you just pick yourself up and you
just continue going.
Speaker 3 (15:07):
You know.
Speaker 4 (15:08):
I was always my mom was always the one like,
you could do better, you could do better, you know,
constant push and pushing. But as I'm older now I
understood I understand why she was that way with me
as a black woman, you know, raising children, you know,
understanding like it's this is what you need to do,
(15:30):
and it's no making excuse, it's just like and she.
Speaker 3 (15:35):
Led by example.
Speaker 4 (15:37):
You know, I am the woman today because of her,
my grandmother and my father, because they were very much
involved in my life and my growth and just showing
me not only from a service perspective where helping others,
just from a young person. You know, my mom was
always helping, giving back, and my grandmother's service in the
(16:00):
church and stuff.
Speaker 3 (16:01):
So I grew up in service.
Speaker 1 (16:04):
So that's wonderful.
Speaker 2 (16:06):
So with everything you've got on your plate pun intended,
how do you balance this? All work and no downtime
is not a good formula. But you've got two restaurants
and several other businesses. What do you do to create
balance for yourself.
Speaker 3 (16:27):
I mean, I'm big on peace. You know, I'm big
on peace.
Speaker 4 (16:30):
Lost some meditation, of course, you know, my love for
the Lord Jesus Christ, you know first and foremost.
Speaker 3 (16:37):
You know, it just grounds me.
Speaker 4 (16:40):
And the biggest thing, I don't take anything personal, because
once you allow other things to come into places, that's
when you get sidetracked. And I'm just, I just I
am strict on keeping my peace. I'm strict. I'm being
balanced and not allowing myself to be affected by the noise.
Speaker 3 (17:00):
Is that is where it has nothing to do with me.
Speaker 1 (17:04):
Yeah, that's good.
Speaker 2 (17:05):
That's great advice for for other potential business owners and
current business owners. What's next for you? You always got something brewing?
Speaker 1 (17:15):
I don't know.
Speaker 3 (17:16):
I have a couple of things brewing.
Speaker 4 (17:17):
But I'm right now, I'm just really just trying to
get the second restaurant up and running. Okay, it's been
a year now, so we just really just trying to
just bring more people into the restaurant. Jasmine's is doing well.
You know, of course, you can always have more business,
but just just really focusing on that, focusing on family
(17:38):
right now and other things.
Speaker 1 (17:41):
But you know me, Yeah, you know me something.
Speaker 4 (17:45):
When it's time to tell folks you have exact exactly.
Speaker 3 (17:49):
But other than that, everything is good.
Speaker 2 (17:52):
You know, what's the most rewarding thing for each of
you about being black business own owners and in particular
here in the New York restaurant landscape, one of the
toughest environments in the country, if not the world.
Speaker 1 (18:07):
What is the most rewarding thing for you?
Speaker 4 (18:11):
For me, the most rewarding things is us being a
representative of where people could look up to it and
could believe and say they can do it.
Speaker 2 (18:20):
Yeah.
Speaker 4 (18:21):
Do you understand it doesn't matter what time because people
are always saying, you think I should do it? When
is the right time to do it? It's about just believing,
you know, if opportunities it presented in front of you
is just go ahead and do it.
Speaker 3 (18:34):
And just us being.
Speaker 4 (18:38):
You know, where people look up to us and say, hey,
how could you help me? And being mentors to other
people and uplifting people and giving people hope. For me,
that's the key, you know, just being a service to them.
Like I'm always like, if you need help, call me,
if you need some guidance, because I didn't, you know,
if it wasn't for people who helped me, I wouldn't
(18:58):
be where I'm at right now. So for me, just
the fact that now I have the tools to help
others on their journey if they need help.
Speaker 1 (19:08):
What about you, Lloyd? What's the most rewarding He's.
Speaker 5 (19:11):
Basically what she said, you know, yeah, helping other people
and showing them that they can do it because we
did it.
Speaker 1 (19:19):
That's that is so awesome.
Speaker 5 (19:21):
Show them because we never I never thought that would
have a restaurant or restaurant room and I have too.
I never thought it. We never thought it. So yeah,
so trying and I see people every day and they
be like, I'm proud of you. Yeah, like you know,
I want to do something like that. You know what
I'm saying. The location you had is it's wonderful. So
it shows people that we can do it too.
Speaker 3 (19:44):
Anything.
Speaker 2 (19:45):
And you know, that's what this podcast is about. You know,
it's like for people to be inspired to do it too.
So if people want to find find your business or
find you on social media or website or whatever, how
do they connect or even make a reservation at either
restaurant or you know.
Speaker 4 (20:04):
You can go to Jasminecribbean Cuisine dot com We're located
on three seventy one West forty sixth Street between eighth
and ninth Avenue, or you can do samiranyc dot com
and that's three thirty eight West forty sixth Street and
it's also between eighth and ninth Avenue. We open at Jasmine.
(20:27):
We open Jazmines at four to ten thirty on Tuesday
through Friday, and Saturday and Sunday we open at two
o'clock to ten thirty, so if you want to come
in earlier Jazzmin's you can, and we have live music
on Thursdays. At Jasmines. We have a steel pen guy
(20:48):
who plays super super phenomenal, and then we have DJ
on Saturdays as well as Jasmines and at Samir we have.
Speaker 1 (20:57):
Tell them about lunch.
Speaker 4 (20:59):
Oh, we also have lunch now at Jazzmine. It's from
twelve to three pm. So if you want to do
take out, yes, we do lunch Adjazmines now, So definitely
if you want to do takeout or if you just
want to do delivery, we do Uber eats all of this,
but you can have lunch Adjazmines now too.
Speaker 3 (21:21):
So that's something new that we're doing.
Speaker 1 (21:22):
Oh, that's great.
Speaker 2 (21:24):
I also know that your restaurants have kind of become
a place that celebrities have found their way too. How
did that come about? I know my favorite that's come
in here has been Idris Elba, but you've had lots
of different celebrities come into your restaurants, politicians, athletes, musicians, actors,
(21:45):
Broadway stars.
Speaker 4 (21:47):
Just the word amount. People love the food and they
come back. You know, it's just like I said, you
know what God has for you, no one, no one
can take it. No one can no one can take it.
And there's so many people people who really loves the
food and tells everyone about Jasmine. A business actually grew
from word of mouth. That makes because in the pandemic,
(22:10):
you know, we had no liquor license, so a lot
of people told people. I mean, now we're in social media.
Now we're doing a lot of things, but this is
a community and the word amount is what grew our business.
Speaker 2 (22:21):
And what is your social media for both places?
Speaker 4 (22:24):
Jasmine crib In Cuisine on Instagram and Facebook, and Samer
and YC on Instagram.
Speaker 3 (22:31):
And Facebook as well. Okay and TikTok. Yeah, thank you.
Speaker 2 (22:35):
Guys so much for coming on to the building. Black
BISZS podcast. You know, I have had a chance to
watch you build this business and it is beyond impressive
because you told me from the I'm going to open
a restaurant, and I'm like, oh, you ever had a
restaurant Nope. And to see you now have too in
such an amazing location that is a part of the
(22:58):
fiber of New York City is beyond impressive.
Speaker 1 (23:02):
So congratulations and keep reaching higher.
Speaker 3 (23:04):
And thank you so much, Helen.
Speaker 4 (23:06):
You have been extremely so supportive and been an amazing
friend to me and I do appreciate you.
Speaker 1 (23:12):
Thank you, Thank you both for being here.
Speaker 3 (23:15):
Thank you
Popular Podcasts
1. Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
2. Stuff You Missed in History Class
Join Holly and Tracy as they bring you the greatest and strangest Stuff You Missed In History Class in this podcast by iHeartRadio.
3. Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.