Today we’d like to introduce you to Victoria Kraus.
Hi Victoria, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I’ve been working in the restaurant industry for over 20 years – in high school and post-college – in various capacities as a server, host, barback, food runner, barista, line cook, farmers market hand, all-around staff at catering gigs and large events, and most recently, as a consultant. As a teenager and in my twenties, working hospitality gigs were fun for so many reasons including enjoying good meals, staff-only specials, and seeing all the secrets going on behind the curtain and the kitchen doors. Mostly, though, perhaps what I enjoyed most were the relationships and friendships formed both with fellow staff and guests. And perhaps this is what has kept me in the industry for so long. Where I’m at today – socioeconomically – is really no different than when I was in my twenties. No savings, no health insurance, no financial security for my future. As I reflect, what has changed is my level of confidence in understanding myself, my habits, what I like and dislike, and my tolerance level for toxic work environments and relationships. While I don’t have the financial means to take time off from working, I have learned to navigate the industry and find myself in generally more desirable and healthy frontline positions. I’m also learning on a deeper level the necessary elements of what it takes to run a small business, which is the direction I’m planning to go in with some small projects in the works.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it has absolutely not been a smooth road. But, I wouldn’t have learned or gained the experiences I have if it were. For this, I’m grateful. Beyond the physical and emotional toll this work has had on me, perhaps the biggest challenge has been financial. Working for minimum wage and tips in California as an hourly employee with no guaranteed weekly schedule means no guaranteed income. Our industry relies on a good, healthy economy where people have the disposable income to spend on eating and drinking out. The way I’ve come to understand the local and global economy is that financial health begets emotional and psychological health, which begets a healthy and stable community. I see fewer and fewer examples of such communities. Unfortunately, given the American capitalist economic structure, cost of living standards in major cities, the grave economic wealth divide among the working population, poor local, state, and federal policies that keep working people from accessing social services or entrepreneurship opportunities, all can deter working people like myself from pursuing greater opportunities. The system is such that it benefits and encourages big business and/or generationally wealthy people. However, I do believe change is possible. People like myself are going against the grain to form collectives; utilizing space/real estate in a way that sticks it to “the man”, creating a sort of “guerilla” pathway for people with ideas and grit. Great projects I’ve seen are pop-ups in collaboration with supportive retail and hospitality establishments, mobile food and retail vending out of converted vehicles, and chef collectives hosting seasonal events across Los Angeles, among many others. It is encouraging to see and gives me hope that the industry can and will change for the better.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Currently, I work part-time at several independently-owned small businesses. I am a cook and barback at a neighborhood wine bar, am a fill-in line cook in whatever kitchen might need support, am a barista and retail associate at a luxury gift shop and cafe, am a restaurant/cafe operations consultant, and run a popup project called Hapa Handrolls. I also make beverage concentrates (teas, coffee) and privately tutor Japanese (language, ettiquette) as side hustles. My specialties with food and beverage are Japanese homestyle, with experience in Jewish American, Mexican, and Chinese homestyle food. Perhaps I’m known for my beverage specialties from when I was a barista and managed the beverage menu at Maury’s Bagels in Silver Lake. I’m most proud of developing recipes that I like and executing products that guests enjoy and return for for the same experience. I believe this is a testament to the quality and consistency of the products I’ve made. I’m also proud of my desire to connect with people, share a positive experience though brief, and create a community that transcends political and socioeconomic divides. What sets me apart from others is that I care deeply about everything I do, so much so that it’s sometimes detrimental to my physical and emotional health. But I’m learning.
Can you share something surprising about yourself?
Anywhere I go, especially in my experiences with people in the US and in Japan, folks are always surprised to hear me speak Japanese, which despite my limited vocabulary, my pronunciation and conversation ability is close to that of a native speaker. Most people assume I’m Latina when I tell them that I grew up in the East LA area. I’m half Japanese, half Jewish/White/American. I have brown hair and a fair complexion and do not appear Asian. It’s something I generally always have to explain on mainland USA. It was only in Hawaii where I experienced for the first time ever being looked at and assumed as a “hapa.”
Contact Info:
- Website: https://hiphiphapa.com/
- Instagram: https://www.instagram.com/hapahandrolls/?hl=en
- Linkedin: https://www.linkedin.com/in/victoria-kraus-901a2370/
- SoundCloud: https://soundcloud.com/user-323780359
Image Credits
Catherine Kim Nellie Nguyen
