FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
KCK has very competitive pricing. They provided fresh, farm to table ingredients and all their food is homemade.
- What is your typical process for working with a new customer?
KCK will schedule a phone call to discuss your event in detail. Their lead planner will then provide you with a quote based on your preferences and tastes. After a quote is sent they will work with the client to narrow their exact needs so the menu and event are one of a kind.
- What education and/or training do you have that relates to your work?
Kelly Madey Executive Chef Cooking is in Kelly’s blood as well as in her background. Born into a family that owned several restaurants throughout her childhood, Kelly grew up surrounded by interesting flavors, textures, and aromas. She learned from an early age that when quality ingredients are prepared with love, creativity, and a healthy dose of salt, amazing food comes to life. While she cooked furtively throughout her life, Kelly began cooking professionally ten years ago and hasn’t looked back. After running a successful home bakery for five years, she accepted a sous chef position at a high end catering company in Hunterdon County. In just a few months she moved up to lead chef, where she continued to create beautiful and flavorful menu items. Her food has been showcased at New York Bridal Fashion Week and New York Event Planning Expo, as well as featured in The Knot Magazine. Cassandra Madey Lead Event Planner Event planning has always come naturally to Cassandra. Her creativity, sociability, style, and incredible eye for detail have always worked in sync to craft beautiful and one-of-a-kind events for her clients. Across New Jersey and throughout New York City, Cassandra has organized events ranging from intimate sit down dinners at cozy estates to charity galas with guest lists of over 600 people. She has had the honor of working with some of the most prestigious venues in New York City, including Lincoln Center, Columbia University, and Milk Studios, with clients ranging from L’occitaine to National Geographic. Cassandra’s true passion for events however lies in wedding planning. She describes her aesthetic as “modern vintage”, combining old world elegance with new world comfort. Kathleen Huber Executive Pastry Chef Kathleen’s love of baking is also deeply rooted in family tradition. As a child, she tagged along to her family’s deli and catering business in Middlesex where she learned from her mom how to make the perfect chocolate chip cookies (add extra chocolate) and how to make an impeccably-puffed cream puff (stop opening the oven door!) After college Kathleen began her career at the Hunterdon Hills Playhouse where she produced thousands of desserts daily and honed her piping and decorating skills. She simultaneously apprenticed with Appetique, a highly acclaimed Pennsylvania based wedding cake bakery, and was soon promoted to lead Cake Decorator at the Playhouse. From there Kathleen was hired as the lead pastry chef at BEX Kitchen in Califon, New Jersey. It was here that Kathleen was able to showcase her creations in unique venues and event spaces, and her love of event catering blossomed. Her work has been showcased at New York Bridal Fashion Week and has been published in NJ Bride Magazine, The Knot Magazine, and Parenting Magazine. Kathleen has a special interest in creating beautiful and unique floral wedding cakes and dessert tables, crafting desserts that double as pieces of art.