1. Tell us about your company's origins.
Once upon a time I traded with my older sister: dusting duty for cooking chores and I never looked back. From selling to-go plates of dinner cooked on a hotplate and a toaster oven in my Georgetown dorm room to earning a Culinary Arts degree from ICE in NYC it would appear I was marked for a career in the food industry! After a 2-year stint spent cooking for the rich and beautiful as the in-house catering chef at Splashlight Studios, I accepted a position as corporate dining chef in Rockefeller Center. Always in pursuit of a deeper knowledge and understanding of the ways in which food impacts our lives, I simultaneously completed a master’s degree at NYU’s Department of Nutrition, Food Studies, and Public Health.While working in Rockefeller Center, I repeatedly overheard my clients complain that they could not get quality, locally sourced, made-to-order food for their families delivered to their homes on a regular basis. After building a solid client list of corporate leaders and discerning NY families, I filled that void within the industry, literally changing the way my clients eat and see food. The result was The Kitchen Sink, your one-stop, all-purpose culinary solution. Ten years later, The Kitchen Sink has evolved into a full-service catering and consulting firm where many of our wonderful clients have been with us since Day One, taking full advantage of the myriad services we provide.
2. How has the events industry evolved since you began?
There are so many new and dynamic industries and they all want to create events that showcase what makes them special. This has given The Kitchen Sink the opportunity to dig deep into our creative portfolios to craft distinctive food and beverages that are completely in line with our client’s mission.
3. How is your company differentiated from others?
We source 70 - 90% of our products from within 150 miles of NYC. (When we start growing lemons and limes here we’ll be able to make up the last 10%!!) To that end we work closely with local producers and often times have access to interesting items which we’re then able to share with our clients. Giving their events that extra special something when compared to their competitors.
4. What are the three most important things every event must have?
Good people, good production, and good food!
5. What motivates your work life daily?
I want everyone to know as much about their body and the food they put into it as they do about their cell phones! Basic nutrition and healthful dietary choices shouldn’t be confusing or cumbersome endeavor. And I just love feeding people, always have - always will. I hope to make people happy to attend an event, or go to a meeting or open their fridge because they know the food I’ve created will be delicious, nutritious and interesting.
Check out The Kitchen Sink here