My Life: The Restaurateurs’ Daughter
A Look at Growing Up with Two Restaurant Owners as Parents
Life as the daughter of an entrepreneur — specifically a restaurant owner — can be very challenging. It surely is very different.
Getting up in the morning to the sound of hands typing violently on a keyboard or a note saying, “Went to work. Will be back by noon,” can get a little agitating at times. You may think that all that happens in the life of a restaurant owner is that they show up at work at five o’clock to pop in and say hello to customers. That’s just what you see on television shows, but behind the scenes there is so much more going on.
My father, Mitchell Sjerven, who owns bouchon and the Wine Cask, will sometimes wake up at 6 a.m., go to his computer, and reply to emails for an hour. He usually goes to work at 7:30 a.m. to answer phone calls, sign for deliveries, make deposits at the bank, and much more. Then he comes home to pick me up and take me to school.
