FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yes, there is a chart on my menu . The final price would depend on how many different meats and sides you Would want, appetizers, or desserts based on how many people are being planned on.
- What is your typical process for working with a new customer?
First I find out if they have seem the menu, and if they have an idea of the menu choices. Some people want to try a few things, some don't need to. Then I send the estimate, and when that is accepted, I prefer to meet the customer at the site of the event to collect the deposit, formally meet them, and get an idea of how they want things on the day of.
- What education and/or training do you have that relates to your work?
Went to culinary school after high school. I did run a restaurant for nine years. I am also married to a wonderful Brazilian woman (where I learned from her and her family the cooking, and continue to learn). We have also been to Brazil a few times so I have seen how the food is really served locally.