For Brenda Egenlauf, co-owner of Galesburg restaurant Chez Willy's and Peoria restaurant 2 Chez, the food service industry was a natural choice. Egenlauf, who was raised in Vermont and California, grew up in restaurants. "My parents owned a restaurant in Vermont. Then my dad bought a couple more, where I worked while going to college."

Instead of opting for higher education in the culinary field, however, she chose a career that ultimately blended very well with the aspirations of her chef husband, Bill. "I went to the University of Vermont, and I worked mostly in the accounting field until 1999, when we opened Chez Willy's in Galesburg," Egenlauf said.

Her job with the two restaurants-2 Chez opened last year-includes mostly behind-the-scenes duties. "I do all the bookwork, payroll, payables, receivables, marketing, advertising, and personnel duties. I also work on the floor-answering phones, greeting customers, creating the wine list, etc. I have my hand in every aspect of the business, as does Bill. Being hands-on owner-operators, we need to have all of the information about our two restaurants," she said.

Though she's a good cook in her own right, Egenlauf said she prefers to concentrate on the accounting aspects of the businesses. "Bill does all the cooking at the restaurant. I used to enjoy cooking for our own parties and wine dinners, but with little time now, I really don't even do that anymore. But if you ever see key lime pie at either restaurant, I did that."

Other than the key lime pie, Egenlauf said her husband is in complete control of what's offered to customers at the restaurants. "Bill puts together all of the menus, but he does listen to customer feedback. He's always reading trade magazines-not Gourmet or Bon Appetit-and adjusting menu items for the season. A lot of the items on the menu now are Bill's; all of the sauces and compound butters are his. He uses his own instincts mostly, and he's amazing. He opens the refrigerator, looks around, and starts creating a special right when we're about to open."

She said getting the first restaurant up and running wasn't easy, but the decision to own their own establishment was easy. "Growing up in this business-and Bill being a chef from the Culinary Institute of America-it was our dream. When we decided to do this, we didn't even think of failure. We're so very lucky to be able to work together to see our dream come true. How many people really get to live their dream? We are, and we love doing it."

And if the decision to open Chez Willy's was easy, taking the plunge with 2 Chez was a snap. "Our good customers and friends finally, after four years, talked us into looking at Peoria. One Friday evening, a friend was at Chez Willy's having dinner, and the plan started then-in June 2003. We did some research, put a business plan together, and it was done. We did have experience in this business, so this time around was easier. North Peoria is growing very rapidly, and there are chain restaurants, but not too many independently owned restaurants."

Running two restaurants takes up a much larger chunk of time, however. "The travel time adds two hours into a 15- to 16-hour day, which is hard. Bill and I drive together when we can, but the two restaurants are very different. The labor issue is difficult no matter what business you own. The different laws and the paperwork are mountainous. It's like having a second child-you just get one independent and then you start from square one again."

Not surprisingly, with the added time crunch and more work involved, Egenlauf said the couple's favorite meal lately is something cooked by someone else. "Most people are totally intimidated by Bill, which is so unnecessary. He's a down-to-earth, regular guy who loves a good burger on the grill. For us, cooking is too much like work these days. Besides, my good kitchen things-the Kitchenaid and food processor, for example-went to Chez Willy's and 2 Chez."

Still in the midst of trying to find a balance between life and work, Egenlauf said the only future plans she contemplates are retirement. "It's challenging trying to find personal time for Bill and me. This business is hard-harder than most. We don't work 8 a.m. to 5 p.m., Monday through Friday. We work every night, weekends, and holidays and really are looking forward to slowing down in the next five to six years. We're also looking forward to vacation because if we don't get away, we'll be working at one of the restaurants."

In the meantime, she's enjoying the everyday pleasures of her career. "I love meeting people and remembering faces and names the next time they come in."

And when things get tense, Egenlauf falls back on friends who understand her unique position. "We have a group of wonderful friends, who are also self-employed, that we sit around with. We drink great wine, eat some food, and just talk about the trials of being self-employed. That usually gets us all through." TPW