How I Built This with Guy Raz How I Built Resilience: Vivian Ku, Restaurateur
Mar 25, 2021
Vivian Ku, a Taiwanese-American restaurateur known for her three Taiwanese restaurants in Los Angeles, shares her journey of resilience. She discusses the unique challenges of launching a breakfast pop-up during the pandemic, emphasizing the significance of cultural representation in her culinary offerings. Vivian candidly reflects on the fears and challenges of restaurant entrepreneurship, the impact of recent violence against Asian Americans, and the innovative strategies she employed to adapt her business amid uncertainty.
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Vivian Ku's Reaction to Violence and Sharing Culture Through Food
- Vivian Ku shared her reaction to the rise of violence against Asian Americans, expressing sadness and a feeling of going backward.
- She highlighted the joy of sharing Taiwanese food and culture through her restaurants, recalling a young boy who ordered a wood ear mushroom salad for his class.
Choosing Taiwanese Cuisine and its Diverse Influences
- Vivian Ku explained her decision to open a Taiwanese restaurant stemmed from a desire to create a gathering place and share her underrepresented culture through food.
- She discussed how Taiwanese cuisine's diverse influences, from Northern Chinese wheat-based dishes to rice-based meals, make it appealing to a broad audience.
Growing Up on a Farm and Learning about Small Business
- Growing up on a farm in Bakersfield, California, Vivian Ku gained firsthand experience with the challenges of running a small business.
- She learned from her parents' resilience and decision-making during difficult times.