The background of this week’s guest on Special Sauce—chef, restaurateur, and aspiring falafel magnate Einat Admony—isn’t that of your typical chef. She grew up in Israel, learning how to make couscous from her Moroccan neighbor, and, while in the army, quickly switched from driving a jeep to cooking for officers in the air force. Einat then spent four years bumming around Germany, living in an RV and cooking for all her neighbors in the RV park. (I kidded her about being the first and only executive chef at an RV park I had ever interviewed.) Her path to culinary success was hardly bump-free: Shortly after opening the original Taïm on a Greenwich Village side street, with $70,000 she and her husband,Stefan, had saved working in restaurants—she as a chef, he as a waiter—Stefan told her that they should close. The business was failing, and, oh yes, Einat was also pregnant with their first child.
How did they keep it open? And how are they introducing their uniquely delicious falafel to the rest of the country? You’ll just have to listen to find out.