Kosher. Nothing hidden.
Every journey we produce sits on a kashrut standard we can explain, and stand behind, in detail.
Rabbinic oversight
We work closely with the local rabbinic authorities to make sure that every food product we supply conforms to the kashrut standards upheld by the local Beit Din.
We stay in regular correspondence with the local rabbis, and our highly trained staff are well-versed in halacha and check every aspect of kashrut, at every stage.
Our "open-kitchen" policy means you can feel comfortable in the knowledge that you can see how everything is prepared, and that nothing is hidden.
The standard
What that means in the kitchen.
Glatt Mehadrin, Pat Yisrael and Chalav Yisrael.
Meat
Glatt Mehadrin, exclusively, with nothing else brought into the kitchen.
Bread
Pat Yisrael.
Dairy
All cheese and dairy products are certified Chalav Yisrael.
Wine
Every wine served is certified kosher. Most are not mevushal.
Service
Our service staff are shomrei Shabbat.
Experience and supervision
Avicam Gitlin’s more than 25 years of experience as a chef and kashrut supervisor include work with Florida Kosher and ORB. This describes his experience and is not an endorsement by either organization.
For KCT Private Journeys, external supervision can be arranged according to your preference. For KCT Editions, the external supervision details will be published once they are finalized.
How the standard works on the road
A kashrut standard is only useful if it can be explained, and the order of work matters. The standard is agreed with the family before anything is ordered. We work with the local rabbinic authorities so that every food product we supply conforms to the standards upheld by the local Beit Din, and our staff check every aspect of kashrut at every stage.
Because the kitchen is open to the family, nothing is hidden. A mashgiach works as part of the team, briefed on the family's own practice and on the standard agreed in advance. Where a property's kitchen was never built for supervision, we kasher it, bring dedicated equipment and, where the property allows, install a second prep kitchen.
For a closer look, read our kosher standards in detail, the plain English glossary or how Shabbat is produced on location. The culinary side of the operation is described on the culinary experience page.
Kashrut questions
Who supervises the kitchen?
Mashgichim work as part of the KCT team. We also work closely with the local rabbinic authorities. Avicam Gitlin’s more than 25 years of experience as a chef and kashrut supervisor include work with Florida Kosher and ORB. This describes his experience and is not an endorsement by either organization. For KCT Private Journeys, external supervision can be arranged according to your preference. For KCT Editions, the external supervision details will be published once they are finalized.
Is all the meat glatt kosher?
Yes. Meat is Glatt Mehadrin, exclusively, with nothing else brought into the kitchen.
Is the dairy chalav Yisrael?
All cheese and dairy products are certified chalav Yisrael.
Is the wine mevushal?
Every wine served is certified kosher. Most are not mevushal.
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.