A Chefs Affair
A Chef’s Affair Fine Catering is Sacramento’s premier full service caterer for social, corporate and special events. Our award winning culinary style, quality and vision make us an industry leader in producing beautifully presented and delicious cuisine.
From an intimate dinner to a lavish gala, our team of professionals will focus on ensuring that every guest at your event experiences an enjoyable and effortless occasion.
 A Chef’s Affair Fine Catering is owned and operated by Troi Frankhuizen. Chef Troi is a graduate of the renowned California Culinary Academy in San Francisco and opened A Chef’s Affair, Fine Catering and Gourmet Café in 2000. Prior to opening A Chef’s Affair Troi gained much experience working in numerous capacities. One of her most interesting postings was with Pacific Marine Yacht Charters in San Francisco. Troi’s next position was at the State Capitol in Sacramento and during the next few years she spent time at several catering companies throughout the greater Sacramento area as Executive Chef. The catering business has continued to rise at a significant rate and has received several awards that include Sacramento Magazine, Subscriber’s Choice Awards in 2005 and 2007.
Phone: (916) 797-1404
4033 Cavitt Stallman So Rd.,
Granite Bay, CA 95746
Contact Form
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Profile – Troi Frankhuizen
Best meal I ever ate:
Gary Dankos
My current drink of choice:
Lemon Drop
I really wish I could:
Buy a house in Tuscany
My "Go-to" dinner party dish:
Rack of Lamb
My favorite comfort food:
Grilled cheese/cream of tomato
My top 5 favorite restaurants:
Per Se, Olives New York, Gary Dankos,Chez Panisse,
My most tattered cookbooks:
Escoffier |
Terms and Conditions
The success of your function is important to us and to ensure the best communication with our clients, we do ask you to review our terms and conditions of business. If any matter is unclear, please contact us.
When you have discussed your forthcoming event with A Chef’s Affair, you will be sent a quote that will remain valid for 30 days from the date of issue. If the event is altered in any form, it may be necessary to change the original quote dependant on the changes made.
Event Staff: We take pride in offering the utmost in professional service. We will gladly advise you of the appropriate number of event professionals you will need for your event. All event staff work on an hourly rate based on a minimum number of hours. This time starts from the time the staff member arrives & departs our kitchen prior to and following an event.
Service Staff: Service personnel are available at the rate of $25 per hour with a SEVEN (7) hour minimum for weddings and a FIVE (5) hour minimum per server for other events. Our minimum number of service staff is two. (We will send one server per 25 guests (buffet) without china and two servers per 25 guests for buffet with china. For sit-down events we send one server for 10 guests and one bus person per 3 servers. For events over 50 guests, we send an event captain who is $30 per hour for a five (5) hour minimum. This will enhance professional service for your guests.)
Bar Staff: Bar staffing is available at the rate of $200 with a five (5) hour minimum.
Kitchen Staff: A chef on-site is available at a rate of $400 per event up to five (5) hours. Additional hours are at the rate of $100 per hour. A minimum of one chef-on-site is required for all sit-down functions. Sous chefs are available at a rate of $75 per hour with a two (2) hour minimum. Kitchen assistants are available at a rate of $35 per hour with a two (2) hour minimum. Dishwashers are available at a rate of $20 per hour with a two (2) hour minimum.
Any additional hours required over five (5) hours or seven (7) hours will be charged at one and one half of the standard rate unless otherwise noted. This will be billed in quarter hour increments.
Special Services and Rentals: For your convenience, we can arrange for the ordering of special cakes, limousines, flowers, musicians, DJs, lighting and more. We can make arrangements for any rentals you might need, including tables & chairs, linens, china, silver & glassware. Depending on the size of the event, we may need to outsource some of these items. You need not be concerned with this, as we can manage all details necessary. Selected out-sourced services or goods will be billed directly to the client from the provider of those services. Our fee for coordinating these services for you is 15% of the cost of the service. Any rentals provided by A Chef’s Affair are subject to the terms and conditions of our rental agreement.
Full Service Delivery, Set-up and Break-Down: The fees for these services cover the expense of transportation and insurance. The charges to the guest vary with the logistics and size of the event but our general guidelines are as follows:
Delivery*: This fee covers the delivery and unloading of the food and other contracted items only. It does not involve any set-up. The fee for deliveries in the Granite Bay, Roseville, & Rocklin area (Zone 1) is $35. Deliveries to Sacramento, Lincoln, Auburn, & Folsom (Zone 2) are $45. The fee for other areas will be determined at the time of consultation on the event. Please note- a traveling fee may be added for delivery and pick-up for events outside of Sacramento & Placer counties.
Set-Up*: We take pride in creating a beautiful and unique presentation for your event. We utilize our own fabrics and props to enhance the visual presentation. We will incorporate your color scheme and/or theme into our set-ups and displays. Should you have any of your own items you would like us to use, we are happy to do that provided it has been arranged prior to the event. The fee for set-up by A Chef’s Affair is $55 per 6 to8 foot table.
Pick-Up: The next business day** following your event, we will arrange to have all items picked up from the event site. The standard fee for this is $25 for Zone 1 and $35 for Zone 2. If we arrive at the agreed time for collection of our equipment and are unable to make the pick-up, the stated fee will be charged to the client. The client may either return those items to A Chef’s Affair or be billed for a second pick-up.
*Pick-up service is required for all non-staffed events.
** If staff is engaged for the function, they will be responsible for all duties related to preparation of table top rentals*** for return, as well as break-down and clean up of the buffet tables. All property of A Chef’s Affair will be returned to A Chef’s Affair. There is no pick-up charge billed unless we are required to make a special trip to pick up items that were not available for removal at the time of the event.
***If no staff is engaged for the event, rentals of tableware should be scraped, rinsed and packed. Cleaning fees may apply at the discretion of A Chef’s Affair. Rentals will need to be returned or left for collection as arranged prior to the event. If any product, prior to, during, or after the event is lost, stolen, or broken, the client is responsible for the replacement of the items per the rental company’s terms. Any leased items of equipment provided for a function that is lost or damaged in the course of an event will be charged to the client at replacement cost.
Menu Selection
A Chef’s Affair takes pride in creating customized menus for your event. Revisions may be necessary at several points in the process and it is important that we have confirmation of the specific menu and staffing requirements which have been approved. We require a signed copy of the estimate or invoice as acceptance of that document and associated charges. This must be received by A Chef’s Affair no later than 14 days* prior to the event. If further changes are required, a new, signed copy, must be sent to us before we can confirm your menu.
* If booking is made less than 14 days prior to the event, a signed confirmation will be due on a date to be determined by A Chef’s Affair.
Guest Count & Booking
Client agrees to provide A Chef’s Affairwith a guaranteed minimum guest count 7 days prior to event. Clients booking within 7 days of the event are required to provide 50% of the cost at the time of booking. Should client fail to provide this information, food will be prepared for the guaranteed number of guests as stated on the contract and client agrees to pay for that guaranteed number of guests even if all guests are not present.
- No decreases to the guest count can be made within 7 days prior to the event.
- Client agrees to submit or phone the final guest count 5 days prior to the event.
Increases in guest count or booking 7 days or less prior to the event are subject to a 30% surcharge on all food, beverage & labor. Note-at this time any other plans we are coordinating-rentals, floor plans, table settings, etc.- must also be finalized or additional charges may apply.
Payment Terms
A non-refundable deposit of $300-via personal check, Visa/Mastercard, or cash- is required to secure the services of A Chef’s Affair for the specified date. No dates will be held without a deposit.
- Client agrees to pay 50% of the total charges 14 days prior to the date of the function. If the final menu contract and cost details are not settled, the deposit is still due and will be based upon estimated charges.
- Client agrees to pay the final balance due no latter than 1 day prior to the date of the event. This may be paid via personal check, American Express, Visa/Mastercard, or cash.
- Should any additional charges or credits be incurred at the event, they will be invoiced and sent no later than 5 business days following the event. Payment for these additional charges & fees or refunds for credits must be received by or sent from A Chef’s Affair within 10 business days.
1. Should a selected menu item be unavailable, A Chef’s Affairreserves the right to provide a reasonable equivalent substitution. All food deemed “leftovers” remaining at the end of the event is the property of the client. All food provided as “back-up” remaining at the end of the event is the property of A Chef’s Affair.
2. A Chef’s Affair reserves the right to refuse alcohol service to any guest or to close the bar all together should we determine an intoxication problem has arisen during the event. Client agrees that A Chef’s Affairwill abide by the facility’s rules regarding the closing time of the bar regardless of when the event is scheduled to end.
3. Client assumes responsibility for the activities of the guests, invitees, vendors, and other persons attending the event and assumes liability for any and all damages they may cause.
4. CANCELLATIONS- If the client cancels, the client agrees to pay A Chef’s Affair according to the following payment schedule:
Cancellation 1 month or more prior to the event- 25% of Total Bill*
Cancellation within 7 days prior to the event- 50% of Total Bill
Cancellation within 3-6 days prior to the event- 80% of Total Bill
Cancellation within 24 hours prior to the event- 90% of Total Bill
*For cancellations 1 month or more prior to the event, the fee is at the discretion of A Chef’s Affair based on loss of business. This fee will be no more than 25% of the total bill.
5. LATE PAYMENT -All accounts and invoices are due in full as stipulated in this contract. Accounts with an outstanding balance after the due-date will accrue a $1.5% fee weekly.
6. RETURNED CHECKS- All returned checks are subject to a $25.00 fee. After thirty (30) days, the client will be sent to collections and will assume all responsibility for legal fees rendered for the collection thereof.
Fees
As a courtesy to our clients, A Chef’s Affair can provide cake cutting and corkage service. The fees for these services are as follows:
* Cake-cutting at $1.50 per person for events with 25 or more guests.
* Corkage at $5.00 per standard bottle of champagne or wine
* Corkage at $10.00 per magnum of champagne or wine
With the exception of cakes & wines or champagnes purchased from A Chef’s Affair, these fees will be added to the final invoice which will be due in full as stated in payment terms. When the cake &/or wine is purchased through A Chef’s Affair, this service is complementary.
Charges & Surcharges
For all staffed events, A Chef’s Affair will provide a listing of basic supplies required and to be provided by the client unless prearranged. (E.g. buffet table(s) & base linen(s), trash receptacles & liners, ice, & cocktail napkins). Should these required supplies not be present in adequate quantities as specified, A Chef’s Affair will supply those items for the benefit of the client and the cost will be added to the invoice.
Additional charges may apply for excessive planning and/or meetings, consultations, tastings, walk-throughs, and services not covered in other areas of this contract.
Service Charge
Depending on the size and details of your event, there are usually several days or more of work and a team of workers that go into an event that the client never sees. This includes menu creation, kitchen prep. and baking, maintaining our kitchen to prepare the bulk of your event, scheduling, & packing for transport. Accordingly, an 18% service charge is applied.
This service charge does not include gratuity for any service staff engaged. Gratuity is completely at your discretion. If you feel the service staff has done a good job, a gratuity is always appreciated.
Taxes
Current California and local sales tax of 7.25% is applicable to all services provided, including gratuity.
In Conclusion-
By signing the attached contract, you indicate you have read and agree to our terms and conditions. Please mail or fax the signed copy to A Chef’s Affair along with your deposit. Fax # (916) 797-1529. If your event coordination is by email, you must email us that you have read and agreed to the terms and conditions of our contract.
We look forward to serving you and making your affair an enjoyable and memorable event.
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