Israeli chef Einat Admony shares her experiences competing in the New York restaurant scene, both before and during COVID-19.
. Although forced to permanently shutter Kish-Kash during the pandemic, Admony is still operating her other eateries, albeit offering different menus to fewer diners. Here, she discusses her role as a woman inside a restaurant, the difference between American and Israeli patrons and the changes she hopes to see in the near future.I want to say that maybe I’m a better boss, because as a woman, I have more compassion and I’m sensitive ― but I don’t know if that’s true.
If you had asked me 10 years ago about how I did it all, I would have said it’s not hard, that you can make it. But I was the owner of a business from the beginning ― I opened my own place, it’s not like I worked for somebody. I had a leverage that most humans never have, so it’s not fair to say it’s easy.When I opened my first place, Taïm, in 2005, it was a different story. I opened that place with 10% of what I opened my last restaurant with ― a fraction of the cost.
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