ChefTalk.com › Meezenplaz's profile
||Los Angeles County
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||3 years in event catering, high-end banquet room sous chef and general cooking kook.
To me, it's all about sauces--there are a handfull of meats poultry and seafood, but thousands of things you can put in a sauce--its limitless.
Meezenplaz's Recent Activity
purple sweet potatoes
Meezenplaz posted in this thread in Food & Cooking 5/15/17 at 2:15am | 5 replies | 66 views
PETITE FOUR PRICING ?
Meezenplaz posted in this thread in Professional Pastry Chefs 4/20/17 at 12:02pm | 8 replies | 249 views
Two ways of making Cordon Bleu, what is the difference?
Meezenplaz posted in this thread in Food & Cooking 4/7/17 at 10:13pm | 5 replies | 164 views
Meet Flippy--Burger Robot
Meezenplaz posted in this thread in Food & Cooking 4/2/17 at 12:33pm | 13 replies | 133 views
Keeping warm dips warm for events.
Meezenplaz posted in this thread in Professional Catering 4/2/17 at 12:25pm | 5 replies | 216 views
I'm fired...I think?
Meezenplaz posted in this thread in Professional Chefs 3/29/17 at 2:33am | 16 replies | 519 views
What order do you assemble when plating a dish?
Meezenplaz posted in this thread in Professional Chefs 3/19/17 at 9:18am | 10 replies | 801 views
Moving to electric!
Meezenplaz posted in this thread in Cooking Equipment Reviews 3/14/17 at 4:26pm | 4 replies | 143 views
Breakfast for 70
Meezenplaz posted in this thread in Professional Catering 3/8/17 at 8:26pm | 9 replies | 253 views
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