As a successful business woman, is owning and operating a restaurant a lot of “trial and error”?
EY: Of course, you know, getting a Masters in Business Administration at Wharton just doesn’t give you that kind of background, that kind of education. However, I was taught to be a good generalist. But sometimes I have to rely upon others. TC: How do women fit into this restaurant and food service industry? EY: We’re not discriminated against but the work ethic is difficult. Because of the demands— the long and sometimes impossible hours, having to work on weekends and even holidays— the industry isn’t right for many women. There aren’t enough women as line chefs, sous chefs, and chefs. They’re just not there. I’m married to my business. It’s like the restaurant is my house and the people, the diners, are guests in my house. TC: Why did you want to write a cookbook? EY: After an entire decade, there are many stories, many experiences, many challenges, many things to share with readers. The writing of the book didn’t work out the way I anticipated. I didn’t know what direction to take
