Troi Frankhizen is no stranger to the love and passion of cooking and entertaining. She couldn’t be happier than when sharing good food and wine with friends around a beautiful table. Food is her passion; why not make it her business? Thus, the beginnings of A Chef’s Affair.
Being raised in a Greek home, Chef Troi was introduced to Mediterranean foods at an early age. Her mother recalls Troi always wanting to stir and mix things in the kitchen. When she was in her teens, she spent hours creating new dishes for nightly dinners.
She proceeded to take a course in Food Services Administration at a local college and received her Associates degree. She then applied for admission to the California Culinary Academy in San Francisco at a time when acceptance was not easily secured. She was granted enrollment and soon started the 16 –month training program. Along with giving her the skills necessary to become a professional chef, the CCA helped her develop the inner strength and confidence required to become a successful restaurant entrepreneur. After a regimented and challenging 16 months of hard work, perseverance and training, she graduated in 1990. She trained in classical French cuisine and specialized in Mediterranean cuisine.
Part of her extensive resume includes working for the San Francisco Opera House where she had the pleasure of cooking for Luciano Pavarotti. She’s cooked on Pacific Marine Yacht charters in and around San Francisco Bay as well as for local and state government officials at the capital building in Sacramento.
In 2000 she ventured out on her own to open A Chef’s Affair, a full service catering company and gourmet café in Granite Bay . The style and presentation of her food and themed buffets was an overwhelming success. A Chef’s Affair has continued to grow, always retaining the excellent quality of food and integrity of staff that are Chef Troi’s trademark.
As our list of local customers and corporate accounts continues to expand, so does our reputation. Through our distinctive presentations, excellent food and attention to detail, word about the best kept secret in Granite Bay is beginning to spread!
Chef Troi and her staff spend many hours in the kitchen creating new dishes for the catering company and café. Changing with the seasons, the menus incorporate use of locally grown products including fruits and vegetables at their peak. We have developed menus representing many cultures and themes and are always on the lookout for new and innovative ideas.
One of Chef Troi’s pleasures is to travel and explore new cultures and foods- be they local or abroad. From these experiences Chef Troi brings her understanding of a cuisine back to the café where she enjoys teaching classes and telling stories of her travels.
We look forward to seeing you at A Chef’s Affair soon!
Being raised in a Greek home, Chef Troi was introduced to Mediterranean foods at an early age. Her mother recalls Troi always wanting to stir and mix things in the kitchen. When she was in her teens, she spent hours creating new dishes for nightly dinners.
She proceeded to take a course in Food Services Administration at a local college and received her Associates degree. She then applied for admission to the California Culinary Academy in San Francisco at a time when acceptance was not easily secured. She was granted enrollment and soon started the 16 –month training program. Along with giving her the skills necessary to become a professional chef, the CCA helped her develop the inner strength and confidence required to become a successful restaurant entrepreneur. After a regimented and challenging 16 months of hard work, perseverance and training, she graduated in 1990. She trained in classical French cuisine and specialized in Mediterranean cuisine.
Part of her extensive resume includes working for the San Francisco Opera House where she had the pleasure of cooking for Luciano Pavarotti. She’s cooked on Pacific Marine Yacht charters in and around San Francisco Bay as well as for local and state government officials at the capital building in Sacramento.
In 2000 she ventured out on her own to open A Chef’s Affair, a full service catering company and gourmet café in Granite Bay . The style and presentation of her food and themed buffets was an overwhelming success. A Chef’s Affair has continued to grow, always retaining the excellent quality of food and integrity of staff that are Chef Troi’s trademark.
As our list of local customers and corporate accounts continues to expand, so does our reputation. Through our distinctive presentations, excellent food and attention to detail, word about the best kept secret in Granite Bay is beginning to spread!
Chef Troi and her staff spend many hours in the kitchen creating new dishes for the catering company and café. Changing with the seasons, the menus incorporate use of locally grown products including fruits and vegetables at their peak. We have developed menus representing many cultures and themes and are always on the lookout for new and innovative ideas.
One of Chef Troi’s pleasures is to travel and explore new cultures and foods- be they local or abroad. From these experiences Chef Troi brings her understanding of a cuisine back to the café where she enjoys teaching classes and telling stories of her travels.
We look forward to seeing you at A Chef’s Affair soon!
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