ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||15 hours, 10 minutes ago
||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
Fried Chicken for the masses
Meezenplaz posted in this thread in Professional Catering 12/9/13 at 10:07am | 3 replies | 59 views
Talk to me about a "dry" brined turkey...
Meezenplaz posted in this thread in Food & Cooking 12/7/13 at 3:42pm | 4 replies | 52 views
Mystery - added balsamic vinegar to tomato sauce recipe and the onions turned bright blue. Wha' hoppen??
Meezenplaz posted in this thread in Food & Cooking 12/5/13 at 5:35pm | 7 replies | 96 views
How to make thin crepes
Meezenplaz posted in this thread in Food & Cooking 12/2/13 at 2:36pm | 6 replies | 95 views
What type of jobs can I do coming out of school and into the working world besides being a chef?
Meezenplaz posted in this thread in Professional Chefs 11/28/13 at 2:22pm | 40 replies | 601 views
Catering Pricing Advice
Meezenplaz posted in this thread in Professional Catering 11/25/13 at 2:50pm | 1 replies | 95 views
Unable to find work after moving to a bigger city!
Meezenplaz posted in this thread in Professional Chefs 11/20/13 at 3:00pm | 18 replies | 402 views
Meezenplaz posted in this thread in The Late Night Cafe (off-topic) 11/19/13 at 2:24pm | 26 replies | 227 views
What do you just hate to cook/prep?!
Meezenplaz posted in this thread in Professional Chefs 11/14/13 at 7:52pm | 14 replies | 351 views
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