Nine Chefs, One Table, And An Interview With Famed Chef, Einat Admony
Hudson Valley and New York City-based Chef Einat Admony has made quite a name for herself. As the “ultimate balaboosta,” Einat’s accomplishments are swoon-worthy. The word in Yiddish means the perfect wife and mother, and according to Einat, the “fearless emotional center of her family, who makes sure her table is not only full of gorgeous food but also full of friends, love, laughter.” Einat works hard to ground her robust and multifaceted work life with sincere presence, one moment at a time, with her children, Stefan Nafziger, her husband and business partner, and her closest community.
Einat’s renowned NYC eatery brandishes the same moniker. Balaboosta, a beloved fine dining Middle Eastern and Israeli cornerstone, is just one of 13 restaurants she has owned, including Taïm, a franchise with 15 US locations. As a television personality, Einat has appeared as both a contestant and judge on the Food Network’s reality show Chopped. She is also a cookbook author of Balaboosta (2013) and Shuk: From Market to Table, the Heart of Israeli Home Cooking (2019) and a newly released memoir. But that’s not all.
A James Beard nominated chef, she works generously as a mentor and event organizer for the foundation through events like Nine Chefs One Table, which Einat and her family recently opened their Hudson Valley home to host. As part of the Friends of James Beard Benefit series, Einat was joined by an exciting group of celeb chefs to create a sold-out 13-course harvest feast to celebrate the end of summer. Festive, abundant, and diverse, this incredible family-style dinner was served under a tent on the property, with the rolling Catskills in the distance and blue skies above. The event showcased the many cultures the chefs drew inspiration from, our local bounty, and a joyous camaraderie while providing critical funding for the organization’s programs. Meanwhile, each event in the series supports the James Beard mission “to champion a standard of Good Food for Good© anchored in talent, equity, and sustainability.”
Additionally, in 2014, the Carnegie Corporation of New York named Einat a “Great Immigrant for exemplary contributions to American life” because of her impact on the New York culinary scene. Time Out New York also selected her as one of “ten women who make NY a better place” and as a “2020 Rising Female Chef.” Einat continues to innovate, connect, and nourish others with her comforting yet refined homestyle cooking inspired by her Persian and Yemenite-infused background and childhood. There are too many other achievements to list.
“Cooking is a way to express my love and compassion for those around me,” Einat says. “It is also a way to connect the past with the present and future. The flavors, smells, and sounds – they flood me with memories and bring me instantly back to my childhood and make me feel whole.” And somehow, amongst all the rest of her gifts and busyness, she also finds time to do stand-up comedy!
Want to know more about Einat? Read our Exclusive Interview below, and don’t forget to visit Balaboosta to taste her delicious fare and see her working her magic.
INSIDE+OUT Upstate NY: When did you know you wanted to be a chef?
Einat Admony: I didn’t have a clear “aha” moment. Cooking was something I did out of necessity as a child. Growing up in Israel, I was surrounded by a diverse array of flavors, from Persian to Moroccan, that inspired me. I found myself falling in love with the creativity of it, and after traveling the world, I knew food was my way of sharing stories.
Earliest impactful food memory?
My earliest impactful food memory is watching my mother make kubeh soup. The aromas, the way the dough was carefully shaped—everything about it was magical to me. It’s this memory that gave me my connection to food as something deeply personal and emotional.
The energy at 9 Chefs One Table brought chefs together with big personalities and unique visions. Yet the culture of the evening was one of palpable camaraderie and celebration among the chefs. Has it been difficult to foster that ethos successfully? Is that usual in the restaurant world in 2024?
Years ago, the restaurant world was a lot more competitive, almost cutthroat. But now, I think we’ve realized that supporting each other elevates all of us. For 9 Chefs One Table, it wasn’t difficult because we’ve created a culture of collaboration. It’s not about ego anymore—it’s about mutual respect and celebrating each other’s work.
Volunteerism and giving back is obviously a big part of what you do. Tell us about your connection to the James Beard Foundation, how you got involved and why you think it’s important to contribute?
The James Beard Foundation has been a cornerstone of the culinary world, and it’s about much more than awards. I got involved because I believe in their mission of creating a sustainable food culture and supporting women, minorities, and the underrepresented in the industry. Giving back is important because this industry can be harsh, and it is important to uplift others.
Do you work with particular Hudson Valley farms for your NYC restaurants and for your coveted home dinners?
Yes, I love working with Hudson Valley farms for both my restaurants and home dinners. Their commitment to sustainability and quality is unmatched, and it’s important for me to support local farmers. It’s a privilege to use their ingredients in my dishes, knowing that we share similar values. Some of my favorite farms upstate are Ariela Farm in Rhinebeck and Catskill Wagyu at Hilltop Farm.
You have opened 13 restaurants in your career. How many do you currently own?
I currently own one restaurant, Balaboosta, and am opening a listening bar with my brother in Bushwick, but the number fluctuates. Restaurants are living, breathing entities. Some thrive, some close, but it’s always an evolving process.
Have you seen any particular challenges that Hudson Valley farms and farmers face?
Like many small farms, Hudson Valley farmers face challenges related to labor shortages, rising costs, and unpredictable weather. Supporting local farms means understanding and working within these challenges to create a sustainable food system.
How many meals are delivered through CookUnity per month? Has it been difficult to keep up with demand? When did you start this company?
CookUnity delivers tens of thousands of meals monthly. It’s been amazing, but yes, keeping up with demand has been challenging at times. I joined CookUnity in 2020 because I loved the idea of giving people access to chef-prepared meals at home, and it’s grown incredibly fast since then.
How important is sourcing from local farms as part of the CookUnity program?
Sourcing locally is critical. Not only does it provide fresher ingredients, but it also supports the community and reduces the carbon footprint of our meals. It’s a way for us to extend our ethos of sustainability and responsible sourcing.
You are affectionately called the “ultimate balaboosta” (housewife). Who lent you that name?
Balaboosta is a Yiddish word that is used by almost every Israeli. What makes me the “ultimate balaboosta” is spending enough time with family, while still being present at work.
With several restaurants, published books, written articles, a national food delivery service, performing comedy, and family—how do you balance it all?
Balance is a myth! I think it’s more about being present in the moment. I’m not always perfect at balancing everything, but I try to set boundaries, delegate, and make time for the things that truly matter. My family keeps me grounded.
Any advice for the working parent on how to find balance?
Give yourself permission to not be perfect. You can’t do everything, so don’t be afraid to ask for help. Prioritize what’s most important to you and let go of the guilt. Your kids don’t need perfection; they need love.
I read that you have been performing comedy at the Comedy Cellar in New York. When was the last time you performed? Any upcoming shows?
I’ve performed at the Comedy Cellar and a few smaller venues. My last show was a few months ago, and I don’t have any upcoming ones just yet, but I’m always thinking about new material. Comedy is a great creative outlet for me.
Any new upcoming projects in the works?
Yes! Last month, I released a memoir audiobook, Taste of Love. The book intertwines personal anecdotes with kitchen secrets, offering a rich tapestry of my culinary successes and stories of personal growth and authentic love. In addition, I’m excited to share that my brother and I are opening a new venture called Moondog—a listening bar that will bring a unique Mediterranean dining experience to Bushwick. I can’t wait to introduce my Middle Eastern tacos to the vibrant local food scene! I’m also thinking about expanding my reach into other cities, creating more inclusive spaces for people who love food, music, and community.
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Photos supplied by Chef Einat. Event photos by Nils Schlebusch @nils360_
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