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Style Magazine

A Chef's Affair, Fine Catering

Sep 30, 2008 05:00PM ● By Super Admin

How would you feel if Luciano Pavarotti walked into your kitchen and asked for something to eat? Well, that’s exactly what happened to Chef Troi Frankhuizen when she worked at the San Francisco Opera Café while studying at the California Culinary Academy. “He asked for something very basic – pasta with olive oil and Gorgonzola.” 

Chef Troi Frankhuizen wanted to be a surgical assistant for an opthamologist, but discovered that she was happiest in the kitchen. As a young child, she learned to cook from her Greek “ya ya” (grandma). She opened A Chef’s Affair in 2000. “We are a scratch kitchen. We don’t cut corners —nothing frozen to the fryer. We meet any needs.” Most people don’t know they are a one-stop shop. They do staging, floral design, rentals and can recommend photographers.   

Chef Troi likes appetizers to be interactive, creative conversational pieces, and presentation is important. A Chef’s Affair is known for its live stations at events, where they toss pasta or make sushi in front of guests. They have twice received the Best Caterer of Sacramento award.

She also has some great ideas for a starting a line of chef attire for women. “Wearing mens’ pants for the past 20 years isn’t really fun.”

For more about Chef Troi Frankhuizen and A Chef's Affair including her recipe for Pumpkin Curry Soup, be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.