FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing varies depending on your needs. Best price includes Menu consultation, shopping and food expenses. After a first talk would be easier to establish the right price for each event. Each guest has its own needs. Rentals as tables or equipment, staffing, or drop off are extra.
- What is your typical process for working with a new customer?
Very important to have fluent comunicaciones and be clear of what you want. The more information you can provide the better the experience it’s gonna be. Allergies ? What’s the event flow ? Extra equipment needed ? Every details matters.
- What education and/or training do you have that relates to your work?
Culinary Arts Degree - Mausi Sebess / Argentina. I’ve also worked in French Peruvian Italian and progressive American cuisine. I’m a passionate for Asian and Indian food as well as seafood.