Is KCT the right team for you?
We would rather establish this in the first conversation than the fourth.
Why we ask the question early
Kosher Culinary Travel is a production service, not a travel agency or a booking site. We build private journeys from the property up: the house or yacht, the kitchen, the culinary team, the mashgiach, the transport and the days on location, run by one team. That model suits some families very well and others not at all, and it is kinder to everyone to find out in the first conversation rather than the fourth.
What we are built for
- Private families and groups traveling on their own terms
- Multi-generational trips where the logistics are genuinely complex
- Occasions with a religious dimension that has to be right
- Destinations where the kosher supply chain has to be built
- Clients who would rather engage one accountable team than five vendors
In practice that often means a family summer in a private villa, a Bar or Bat Mitzvah abroad, Sukkot or Pesach produced privately, or a celebration where guests travel in from several countries. The common thread is a group that wants to be together, eat properly and keep kosher without managing the operation themselves.
What we are not
- Public group departures and shared programs for private journeys
- Hotel Pesach programs
- Booking a single restaurant table or a one-night private dinner
- Free itinerary planning to be taken elsewhere and executed
- Anything where the budget cannot support the operation described
KCT Editions are the exception to the first point: they are hosted journeys that Avicam designs and hosts personally, such as the Das Balance Edition.
What working with us looks like
Every journey follows the same four stages. In the conversation, we ask about the group and its structure, the dates, the occasion, where you are drawn to and why, how you like to eat, how you keep things religiously, the level of service you expect, and roughly what you are prepared to invest. In the concept, we come back with a direction rather than a day-by-day itinerary: the region, the property we would pursue, the culinary approach, the staffing shape and a preliminary scope. In production, properties are contracted, the kitchen is kashered and equipped, and the supply routes are set. On location, a KCT producer runs the program so that you are not the person calling the driver or chasing the supplier.
We do not publish pricing, because no two programs are comparable, but we are clear about how an engagement is structured. Read how an engagement and its fees are structured.
Questions worth answering before you call
A few things make the first conversation more useful: who is traveling and the ages of the children, which dates are fixed, whether there is an occasion at the center of the trip, how your family keeps kosher and how you feel about a mashgiach in the house, and an honest investment range. None of these need to be final. They simply let us tell you sooner whether KCT is the right team.
If you are unsure
Most families find out in a single conversation. Read how we work, what happens on location and the questions families ask first, or begin a conversation with Avicam. We reply as soon as we can.
Begin a conversation
Tell Avicam where you would like to go and who is traveling. We discuss honestly whether KCT is the right team, and how an engagement would be structured. We reply as soon as we can.