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
buffet dinner party for 50 pax
Meezenplaz posted in this thread in Professional Catering Yesterday at 8:46 am | 4 replies | 89 views
Please help. The center is still cold when i deep fry my precooked frozen chicken
Meezenplaz posted in this thread in Food & Cooking 5/22/16 at 9:58am | 5 replies | 118 views
Well, im back.
Meezenplaz posted in this thread in New User Introductions 5/21/16 at 12:05am | 3 replies | 46 views
Babies and toddlers in higher end restaurants
Meezenplaz posted in this thread in Professional Chefs 5/20/16 at 10:53pm | 21 replies | 339 views
What is your preferred brand of "prepared" Mayonnaise?
Meezenplaz posted in this thread in Food & Cooking 5/20/16 at 6:11pm | 34 replies | 452 views
BOH vs FOH
Meezenplaz posted in this thread in Professional Chefs 5/16/16 at 12:00pm | 36 replies | 720 views
Mushroom dessert crepes (TM)
Meezenplaz posted in this thread in Pastries & Baking 5/14/16 at 11:53pm | 6 replies | 64 views
Banqueting or catering experiences
Meezenplaz posted in this thread in Professional Chefs 5/6/16 at 9:04am | 21 replies | 316 views
Restaurant Concept Where Cooks Earn $20/Hr
Meezenplaz posted in this thread in Professional Chefs 5/5/16 at 2:47pm | 61 replies | 1001 views
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