Today we’d like to introduce you to Erica Daking.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Kitchen Mouse officially began in the spring of 2012 as a small catering operation out of my home. As I grew, I employed the help of any friend or family member available. By the time fall rolled around, I was looking to expand into a much-needed storefront and commercial kitchen. When I saw 5904 Figueroa, a defunct check-cashing operation that would soon be our Highland Park home, I was instantly drawn to it. The high ceilings and long narrow shape brought me back to the New York City cafes of my childhood.
Growing up in Westchester County, just north of Manhattan, I was exposed early and often to good food. My parents were both serious home cooks; our kitchen had a garland range, professional convection ovens, and a salamander. I would play pretend cooking show and made cheese souffles out of The Joy of Cooking. My parents owned a recording studio in Hell’s Kitchen and I grew up eating at iconic New York restaurants like Shopsin’s. The strongest memories I have are tied to meals and I’m happiest when I’m eating and cooking.
My mom was my favorite person to eat and cook with, and in 2008 she passed away suddenly. Losing her made me chase the foods and flavors of my childhood and wound up indulging my childhood fantasy of becoming a chef. I studied French technique at Le Cordon Bleu and spent my “externship” working at a restaurant outside of Rome. I came home very inspired and ready to dive into the right opportunity when it came my way.
In 2012, I got that memorable and historic call from a producer named Jill to cater a photoshoot. I had no idea what that meant so I called my camera operator brother, Travis, and asked a lot of questions about being on sets. Jill was also so kind and talked me through the process. I’ve always felt very lucky to have fallen into a career I never knew existed (catering photoshoots, who knew!?) and to enjoy it as much as I do. It’s an incredibly hard and demanding job with lots of logistical challenges but I’ve learned so much and built an amazing team that makes it possible to this day.
In 2014, Kitchen Mouse cafe opened its doors on the back of our bustling catering department. I also had a son! It was a crazy and exciting time and an intense crash course in motherhood and business and balancing the two. I had decided that the cafe would have a vegan leaning vegetarian menu. We had created so many great recipes that just didn’t need the cheese, meat, or dairy. Having many vegan and vegetarian friends and clients, I wanted to offer another option for an underserved community of eaters. Today, Kitchen Mouse, our busy pink and mint green cafe, brings together eaters of all kinds- vegan, vegetarian, and non- which makes me very happy!
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There are so many struggles along the way to building any business! You have to be so decisive and take chances. You hire the wrong people, you try things that don’t work. You realize that besides being able to cook you have to be a good business person (reports, spreadsheets, budgets, projections, ah!!!), a motivator, a good public speaker. When things come together, it’s all worth it. It’s a beautiful thing when you love what you do and other people do, too! I’ve also learned to appreciate every smooth moment because it will be bumpy once again. I have learned that you don’t “arrive” in business. You never figure it out. It’s constantly changing and evolving and keeping you on your toes.
Please tell us about Kitchen Mouse.
I like to think we set ourselves apart from others by being authentically ourselves. I make sure I like everything and don’t focus on what I think others will like. That was I can stand behind everything we make 100%.
Since we opened our doors in 2014, Kitchen Mouse has become a favorite with locals, establishing itself as a Highland Park destination and landmark. The entirely vegetarian breakfast and lunch menu has options that even your favorite carnivore will enjoy, such as our award-winning pancakes (they’re vegan and gluten-free!) or our delicious Mikey’s Chilaquiles with special house enchilada sauce. We put our stamp on classics like the breakfast sandwich, serving ours inside out, layered with smashed avocado, sesame seeds, and ginger-y lemon dressing. It’s easy to get stuck on one favorite dish, but we invite you to explore the whole menu! Our cafe is welcoming and warm with simple, colorful design – and a home away from home to many!
What advice would you give to someone at the start of her career?
Do what you know and what you love. Follow your own instincts and judgment and find your own way. There’s a lot of bad advice out there and you learn that not many people know what they’re doing. Read books about business and always operate by the book (keep good records, pay your taxes, don’t cut corners). Treat your employees well! You can’t do what you do without them.
Contact Info:
- Address: 5904 N Figueroa St
- Website: www.kitchenmousela.com
- Phone: 323-259-9555
- Email: [email protected]
- Instagram: @kitchenmousela
Image Credit:
@letstakejulia, @carolinakormanphoto, @visionsofchelsearose
Suggest a story: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
