Chapter 6 #2
My parents exposed us to the restaurant business early and Abuelita taught us how to cook.
I often thought about my father’s story and how he became a world-renowned chef.
It was more than inspiring. It always left me wanting to go harder in my endeavors to show his efforts were not in vain.
Everything he’d ever done was for his family.
My siblings and I never wanted for anything, and all he expected in return was for us to be successful.
Pushing back the opening made me feel like I was disappointing him.
All I did was fail a test and I was ready to give up when he had to endure so much more—financial disparities, a grieving, single mom, and deceased father.
After graduating high school, he enlisted in the Navy, following in the footsteps of his father, my papa, William “Willy” Gold.
My abuelita was open with her disapproval of my dad joining the service.
After “losing” my papa Willy to the Vietnam War.
He did two tours there, and when he came home after the last tour, he wasn’t the same.
He turned to drinking to cope, which she swore was his cause of death.
The death certificate said heart failure, but my abuelita said the bottle was what caused his heart attack.
My dad was just four years old when it happened.
Against his mother’s wishes, my dad joined the service to pay for a college education.
He wanted to open a restaurant but had no business experience outside of working as a cashier as a teen.
My abuelita had taught him to cook, but he knew he needed to refine those skills.
While enlisted, he immersed himself in different cultures, taking a little piece with him when he left.
By the time he graduated, he was ready to open his first restaurant in San Francisco where he had been stationed during his last year of enlistment.
He met my mother Reneé in Oakland at a club his friends frequented.
She had worked in the industry since she was a teen and was well-known.
After dating for a year, they got married, and shortly after, Starling was born.
Having children didn’t slow our parents down.
While pregnant with Raven, they opened their second restaurant, Darla’s, in downtown San Francisco.
Their opening was the first time my abuelita visited The States.
I often looked over the pictures from that night, beaming at the genuine love and support she had for my parents' dream. Since meeting my mom, my abuelita had treated her like the daughter she’d always wanted.
They met during a surprise trip my dad planned for their second date.
Second date.
My dad said he knew my mom was the one and he had to introduce her to the family. That kind of romance didn’t happen to everyone. Every time my mom recounted their four-day date in San Juan, I melted inside.
Was it too much to ask for steadfast, unwavering love?
I thought I had that kind of love with Terrance. He showered me with romance, which blinded me to what was really happening.
My alarm rang, pulling me out of my thoughts. I clicked around on my laptop and opened our video chat. Once my siblings appeared on the screen, I smiled.
“Look who's on time today,” Raven said with a wide smile.
I rolled my eyes. “Don’t start, Ray.”
Starling chuckled, then cleared his throat. “Don’t start, y’all. Carm will be on the call any second now.”
“Carm?” Raven and I said in unison.
“Carmen,” he replied with an exaggerated eye roll. “Carmen will be on in a few and I don’t need my sisters arguing like two kids.”
“You look like Daddy when you fuss,” Raven teased.
Starling narrowed his eyes as a scowl settled on his sienna-colored skin.
“Fine,” she sighed. “We’ll circle back after the call.”
He shook his head, then put on a professional smile when Carmen’s bubble appeared on the screen.
Everyone dropped the antics from seconds prior, turning into the professionals our parents raised us to be.
Starling spoke first by going over the agenda then introducing Raven and Carmen.
I drummed my fingers on the mahogany wood desk.
Listening to Starling caused a wave of nostalgia.
When we were children, we’d sit in on weekly team and managerial meetings led by our parents.
At the end of each meeting, we’d stay behind and debrief.
As we grew in the business, they decided which roles fit us best. Raven was the creative one who handled marketing, interior design, and social media.
Starling was the brain behind the operations, knowing the ins and outs of restaurant management, and I was both, mostly expressing my creativity through cooking.
It was never a question of if we’d own businesses; it was a matter of when.
Even though Raven went against the grain by opening a nail salon, we were destined to be restaurateurs.
Starling was the first to step out and open a restaurant.
It wasn’t surprising, since my dad made it clear that Starling was his legacy.
Raven and I took a little longer to come around.
While she still hadn’t mentioned opening something, I knew it was only a matter of time.
Everyone had a small stake in each other’s business.
Our parents contributed seed money, and guidance as needed.
My siblings and I were more hands on, taking on official roles within each other’s businesses.
With Brie & Bordeaux, I welcomed all advice from them.
Although my whole life had been preparing me for this position, there were times I was unsure of myself.
“I’ve talked enough,” he said, pulling me from my thoughts. “Robyn, are you ready to take over?”
I licked my bottom lip. Butterflies flooded my belly as I peered at my notes. After nodding, I replied, “I’m ready.”