Sent: Friday, January 27, 2012 9:09 AM
Subject: Thank you to Bon Appétit
Alfredo –
What a pleasure to work with you and your team. We were absolutely delighted with everything! I know that Gloria Steinem barely had time to eat, but I was told that she was very happy that you had prepared brussel sprouts! She said “I love brussel sprouts!”
The constant attention to the details AND the larger concerns of the evening that you and your team gave us, made everything a complete success and contributed to anevent that we all feel very proud to have done!!!
I sincerely hope that we will have a chance to work together again soon!
Very best regards,
Sue Purdy Pelosi
Sent: Tuesday, January 31, 2012 11:05 AM
Alfredo, thank you once again for the wonderful service you and your team provided this past weekend. Just thought I would share some of the comments made by the instructor:
“The food was phenomenal, and we received multiple glowing reviews about that from participants. Alfredo was a pleasure to work with, and he is so imaginative with the food that he serves. For the last break in the afternoon, he did a frozen yogurt bar with wonderful toppings, which was definitely one of the highlights. If there is any way to book Alfredo now for the spring quarter course, that would be wonderful.”
We look forward to working with you and using your services in the spring. Just so you know our spring course will be May 05th and 6th.
Thank you again and I will be in touch!
Educational Programs and Finance Coordinator
Office of the Vice Provost Graduate Education
Sent: Wednesday, March 07, 2012 9:03 AM
Subject: E-Conference Catering – THANK YOU
Alfredo,
I wanted to send you a quick note of thanks for the excellent job you and your staff did at the E-Conference last night. The setup and timing of the food and beverages was perfect, and there were A LOT of happy conference attendees when they saw the quality and variety of food that was provided (including myself).
I look forward to working with you in the future, and I hope you have a great week.
Regards,
Mark