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
How should I price it
Meezenplaz posted in this thread in Professional Catering Yesterday at 9:25 am | 6 replies | 187 views
Chicken Breast for 200
Meezenplaz posted in this thread in Professional Catering 2/13/17 at 12:38am | 24 replies | 459 views
Meezenplaz posted in this thread in New User Introductions 2/11/17 at 2:20am | 1 replies | 22 views
Pasta cooked in milk?
Meezenplaz posted in this thread in Food & Cooking 2/4/17 at 3:40pm | 4 replies | 111 views
Meezenplaz posted in this thread in Professional Chefs 2/4/17 at 8:35am | 8 replies | 207 views
how to price a catering job ?
Meezenplaz posted in this thread in Professional Catering 1/31/17 at 11:19am | 139 replies | 194821 views
Which do you prefer?
Meezenplaz posted in this thread in Food & Cooking 1/28/17 at 10:17am | 174 replies | 2261 views
Getting paid to compile and/or edit recipes
Meezenplaz posted in this thread in Recipes 1/26/17 at 9:07am | 8 replies | 159 views
What are the three strangest things you've eaten in your lifetime?
Meezenplaz posted in this thread in Food & Cooking 12/29/16 at 3:12pm | 127 replies | 17715 views
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