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Julianne has been a part of the Struck family for many years. Starting as a server while in high school, she worked for Struck throughout her college career, gleaning experience in various aspects of the business. After graduating from Quinnipiac University in 2012, Julianne returned to Struck while balancing another job in the customer service industry. It was her extensive experience in customer service that was the drive for coming aboard the Struck team full-time, and she launched her career with Struck Catering as an event specialist.

As with Cindy, and in true Struck spirit, Julianne loves most when she makes her clients happy. She is inspired by the excitement in taking an idea on paper and turning it into a blossoming vision, motivated by how the original design moves full-circle as it unfolds into reality. Events

planned with Julianne are built for the client, not inserted into a cookie-cutter formula; as such, each event is truly unique and embodies the personalized touch of Struck Catering. Julianne not only attends each occasion she plans to ensure a streamlined and stress-free execution of every detail, she also manages the staffing of all Struck Catering events.

Together, Cindy and Julianne spearhead the event sales and planning efforts, and work together seamlessly to ensure every Struck Catering event is splendid and stress-free. In true Struck spirit, every event is considered a team project, and the result is always one of satisfaction and delight.

Cindy joined the Struck team in the spring of 2016. With over 30 years of experience in the hospitality industry, including 14 years of restaurant management, sales and event planning, Cindy brings to the table strong organizational skills and attention to detail. In fact, it is in her passion for details that she draws her inspiration; to her, every event planned is like a puzzle — taking all the abstract ideas and piecing them together to create that final, big picture that her clients will love.

As an event specialist, Cindy attends each occasion she plans to make sure every aspect of Struck service is delivered with impeccable professionalism. The happy faces of her clients at the end of each event serve as her motivation, and she delights in being able to see through the vision of her clients to a flawless reality. Cindy also enjoys the family-centric approach that Struck promotes, not only in how the team works together but in the encouraged personalized individuality for each planned event. She takes this approach the heart, and no two events planned by Cindy have ever been the same.

In 1997, Barbara called on her son, Derek, to help with the business development for Struck Catering. An NYU graduate with a degree in Business and Finance, Derek jumped at the opportunity to be a part of Struck. His entrepreneurial spirit and strong desire to set new goals and help grow the business were the catalysts for the evolution of Struck as an event planning and catering provider.

Derek is motivated most by the unique challenges presented by each client’s vision. With the advent of social media, ideas and inspiration can come from all over the globe; he and his team work to find a balance between the envisioned design and the budget of his clients to make their party dreams a reality. As the event planning industry evolves, so does Derek’s ideas for the business and its services as a premier caterer and event specialist. He looks forward to meeting these challenges and making each person’s event truly one-of-a-kind.

A Mother-Son Duo

A collaboration of complementary skills, Barbara and Derek work side by side, providing contemporary cuisine and polished service to their Central Massachusetts patrons. As partners, Barbara continues to be at the helm of the Struck culinary vision and menu creation; while Derek is inspired by the events they have been entrusted with, and continues to evolve the family business. Together, they are ushering in the next wave of the company’s future.

Barbara started Struck Catering in 1979 as a basic catering service for the Struck Café of Worcester. She infused the handcrafted menu of Struck with her creative culinary spirit, drawing inspiration from other cafes offering locally-sourced, high-quality and fresh ingredients, and serving eclectic menus by hands-on chefs. The popularity of her catered dishes helped the business evolve into the successful catering and event planning service as it is now known.

As a member of renowned fine-dining and culinary arts group, Les Amis d’Escoffier Society, Barbara prides herself on maintaining her standards for quality, locally-sourced ingredients and the artistry of plated food. Having won several awards and culinary accolades, Barbara’s clients trust her by her experience and reputation. She continues to be inspired by the ever-changing landscape of the food industry, delighting in the exciting possibilities of creating a new menu her clients and their guests will savor.