Abigail Kirsch Catering

The seeds of the business go back to the 1960s when Abigail started a cooking school from the basement of her home. Her entrepreneurial spirit and early success drove her to quickly expand the school to a retail outlet, and few years later, her husband, Bob, sold his company to join her in launching the catering business. Their son, Jim, joined the couple in 1980 and has been running the business with Partner & Chef Alison Awerbuch since the early 2000s. Through the years, the DNA of Abigail Kirsch has never changed. Rooted in the belief that, “We are only as good as our last event,” its culture centers on creativity, planning and flawless execution. The company’s mission is to execute events in which the client feels like a guest and guests feel as though they are in someone’s home.