FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have an hourly rate, which is only for my work without the ingredients and it is $35/55 depending on the time and distance
- What is your typical process for working with a new customer?
I answer their questions , I suggest things that I'm comfortable with , so there's no chance to make mistakes, I offer some tips like to bring flowers or a small treat for the guests and explain about my experience and show pictures.
- What education and/or training do you have that relates to your work?
I've been to several culinary classes in Paris, in Sao Paulo and Bologne, but the best training I had was my own catering service in Brazil from 2008 to 2014!