Today we’d like to introduce you to Chef CJ Deery.
Chef CJ, we appreciate you taking the time to share your story with us today. Where does your story begin?
Describe your culinary journey.
“I’m a Delco boy who grew up in Norwood, PA and went on to study culinary at Johnson & Wales University in North Miami. That’s where I really found my passion. After I graduated, I spent more than 15 years working in different food establishments, from corporate kitchens to luxury hotels. I knew it was time to come back to my roots and build my own business. Cedar Creek was born!”
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
“Some of the obstacles in the business involve wanting to scale things and keep your foot on the gas but also realizing that things need to be balanced and make financial sense without compromising quality or service. Timing is everything.”
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Tell us more about Cedar Creek.
“Based in the heart of downtown Media, PA, Cedar Creek Catering & Events is a full-service catering business that has grown a lot over the past ten years. We have an on-site hall in Media that holds up to 200 people where we host weddings, milestone birthday parties, family gatherings, charity events, all types of gatherings.
I just opened up a second event space in downtown Havertown, PA — Cedar Creek Social. It fits up to 60 guests and is perfect for cozier gatherings like wedding and baby showers, birthday parties, holiday dinners, that sort of thing.
We also offer off-site catering throughout PA, NJ, DE & MD. My goal is to deliver memorable food and exceptional service for gatherings of all sizes, from an intimate family gathering to large corporate events.
We’re also involved with year-round farmers markets all over the region. Right now, we’re regular vendors in Media, Swarthmore, Newtown Square, Berwyn, Bryn Mawr, and Brandywine Park. I’m big into barbeque done right. This season, we started offering BBQ platters at Media and Brandywine. It’s real authentic food that people really seem to like. My specialties are Slow & Low-Roasted Beef Brisket, Pork Belly Burnt Ends, Pulled Pork, Pork Ribs, Chicken Thighs, and Jumbo Chicken Wings. Plus the scratch-made sides — Cast Iron Cornbread, Creek Mac & Cheese, and Country Slaw.
There are other signature market items that fly off the racks during every market — our Handmade Sourdough Crust Pizzas, Bavarian Style Stuffed Pretzels, Artisan Breads, Mixed Berry-Filled & Vanilla Cream-Filled Beignets, Brown Butter Sea Salt Chocolate Chip Cookies, and sometimes there’s surprises.”
What’s Chef CJ’s culinary secret?
“It’s really not a secret at all. As I like to say, ‘Fresh, scratch-cooking done really well makes simple food delicious! I use simple, seasonal, locally sourced ingredients to create delicious, healthy bites that are freshly prepared every single time.”
What is your favorite dish to cook?
“I love making seasonal soups, stews, and sauces, especially my Spicy Maryland Crab Soup. It’s a Trieste-style recreation. I also enjoy making a Bolognese sauce with freshly made baguettes for dipping, and a hearty beef stew too.”
We hear you have a certain signature recipe that really spices things up. Tell us more.
“Spicy Pepper Creek Fire is a hot seller. I use locally grown habanero and jalapeno in season. It’s a mixture of the jalapeno peppers, habanero peppers, vinegar and sugar, and a little bit of pectin. Habanero gives it the heat, sugar the sweet.
The reason why I started it is I wanted something with my bagels and cream cheese in the morning that’s gonna wake me up. Creek Fire was born.
I use it in a lot of my dishes, including the Pork Belly Burnt Ends. They’ve become known at the markets as ‘meat candy.’ People really can’t get enough of them.
Creek Fire is great for a party around holiday time. It pairs well with cheese and crackers on a charcuterie board. It just kicks everything up to a whole other level.”
How do you feel when people are enjoying your food?
“I love watching people’s reactions at the markets and catering events when they try something new that I’ve created, especially when it’s something they’ve never seen before. Seeing that smile and hearing, ‘This is amazing!’ or ‘How did you make this?’ and bringing out the inner foodie in people is incredibly rewarding.
It’s the food and seeing people happy, enjoying what they’re getting and appreciating the quality ingredients. Building that relationship, whether it’s over the wings, the brisket, or the pizza, and the great service behind it. I just love it.”
We’d love to hear about any fond memories you have from when you were growing up?
How long have you been cooking?
“I’ll always remember cooking giant pancakes and a big egg breakfast as a young kid. I really got into it when I was 16 working at Nifty Fifty’s as the French Fry & Milkshake guy, then filled in on the flat top griddle making cheesesteaks, burgers, and filet sandwiches.”
What was the dish you liked most as a child?
“I loved my Mom’s meatball and lasagna Sunday dinners!”
Where did your love of cooking come from and who inspired you?
“I grew up eating a lot of frozen dinners like Salisbury steak & fish sticks, so I really looked forward to my Mom’s homemade meatballs and lasagna on Sundays.
I loved practicing and cooking breakfast items. I’d make pancakes that would fill the entire pan for everyone when we were down in Cape May during our family vacations, and remember destroying the entire kitchen for my aunts to clean up. Then in high school, I made breakfast sandwiches for my accounting classmates, similar to those at the old Anna’s Steak Shop.
Another inspirational moment I remember is watching a friend’s older brother break down a whole chicken. I was amazed with the knife skills and precision.
I think my real love and inspiration came from the desire to know how to create real food from scratch, watching the early cooking shows with Emeril Lagasse and the Iron Chefs. I was fascinated by all the different regional ingredients out there and what the chefs would come up with.”
Contact Info:
- Website: https://CedarCreekCatering.com
- Instagram: CedarCreekCatering.com
- Facebook: https://facebook.com/CedarCreekCatering
- Other: https://instagram.com/cedarcreekcatering
