Conversations with Viviana Sarmiento

Viviana Sarmiento

I had just moved to the US in the fall of 2019 and the world as we knew it was about to change, and so was my career path. Everything started with two clicks. First one: I was on the couch in the beginning of the pandemic and I saw a post of chef Jose Rivera on teaching “How to make the perfect patacon”, a crispy kind of plantain traditional of my natal Colombia. I got it right on the first try and immediately became obsessed with the kitchen signing up to study with him and several other chefs around the world. I started with the basics, then the techniques, and later expanded to various world cuisines. I fell in love with the idea of preparing our beloved traditional Colombian dishes like Bandeja Paisa, Pandeyuca, Cazuela de Mariscos, and many others in a healthy and balanced way.

But that wasn’t enough, and having a very sweet tooth, I focused on studying with renowned pastry chefs in order to understand the science behind it all and once I mastered the techniques, I went my own way to create a new concept of “sweets” I am super conscious about what I give to my body, mind and soul and I wasn’t going to use any kind of sugar, sugar alcohols, dairy, gluten, gums, additives, or anything artificial in my recipes. From then on our fridge was full of desserts, trial and error, my husband became my official tester which was great because he doesn’t like sugary things, he likes natural and real foods and he is an extremely honest foodie. When the pandemic slowed down and people started to see each other again we brought my granola and tres leches cake to that first gathering. Our friends and family were so excited and impressed by the flavor, texture, and clean ingredients that they asked if I would make more to sell… and here was the Second click: Not on an Instagram post, but now in my mind.

The very next morning I said to Andres (AKA my husband) -“What if I start a dessert company?” -“Let’s F@#% do it” he said. “I’ll call our lawyer”.

Two years later, I’m sitting in my living room eating the most insane, clean, and nutritious brownie (pardon my modesty), remembering how beautiful this journey has been filled with joy, laughter, crying, frustration, madness, and everything in between but mostly gratitude for being able to offer products that are doing nothing but good to all of my sweet and kind customers.

Currently, I work as a private chef, and we also sell our products at:

– Farmshop 225 26th St Ste 25

Santa Monica, CA 90402

– Little Lunch Coffee 50 Brooks Ave Venice, CA 90291

– Online through our website www.thekinddessert.com

– Brentwood Farmer’s Market 741 S Gretna Green Way, Los Angeles, CA 90049. SUNDAYS 9am – 2pm

I wouldn’t say smooth, but definitely worth it. Sometimes I fall in the trap of comparing my journey with others but I always end up feeling grateful for where I am. Not in a million years would I ever imagine that I would have my own company where my job duties are creating delicious and healthy snacks, traveling and researching flavors and expanding gastronomical experiences…How fun! As my niece would say. So I’d say most of the struggles are in my mind, sometimes fear, uncertainty, and frustration, get in my way but I have the best partner who’s always pushing me forward and bragging about me and my company everywhere he goes. (yes, Andres).

I specialize in tasty, nutritional, healthy, functional (adaptogens), and clean foods. Yes, all at the same time. I am so proud to create and re-create foods that I was always craving but wouldn’t eat because of the side effects ingredients like refined sugar, gluten, gums or dairy have on my body, mind, and soul… yes it sounds exaggerated but it’s a scientific fact.