“When the kids are napping, I’ll be like, Okay, I have an hour. I’m going to bang out a batch of blondies.”
, an all-day restaurant and bakery where she slings hot-dish casserole, smoked whitefish, and cookie bars, this past October.
Yeh has enjoyed a prolific food career, but she doesn’t really believe in setting goals. “At the heart of it all is just wanting to be creative and to spotlight the different cuisines that influence me so strongly,” she says. “They’re the types of projects I would take on even if I wasn’t making a living off of them.” Yeh moves between her multiple roles seamlessly, a fact she credits to hard-core planning and setting firm boundaries between work and family life.
The biggest thing that shifted in my work life after having kids was that my time management and my efficiency had to skyrocket. When they’re napping, I’ll be like,Things definitely move at a slower pace. Working from home a lot of the time, I am able to spend little bits of time with them throughout the day. Every single morning when I’m filming, I sit down in the hair-and-makeup room and the girls toddle over to me.
My day ends at 5:30 p.m. unless I’m needed at the restaurant. Sometimes when I get into the kitchen at the end of the day, I have to force myself not to look at a recipe or cook anything even remotely tied to what I’m working on for work. I make sure everyone knows when I’m offline.It’s like having a newborn: I’ve lost so much sleep over it, and I’ve had to learn so many new things.
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