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n my adolescent years, my single mother started two businesses and worked a third wage job in order to raise my younger brother and me. Eventually, I started working in these businesses—one of them was a restaurant—to help my family through difficult times. Every weekend, I would wake up well before dawn to open the restaurant and work 12-hour days among the grease and fumes. Many years later, I would go on to Harvard Business School, where I learned about things like the 4Ps and 5Cs, before joining a venture capital firm, where I got used to sizing up markets and entrepreneurs in my sleep. I learned quite a lot about businesses and startups in these institutions (unlike many people in tech, I’m a true believer in the value of an M.B.A.), but I can say that I learned a lot more about entrepreneurship when the stakes were my family’s ability to put food on the table rather than getting a good grade.
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