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
Meezenplaz posted in this thread in New User Introductions Yesterday at 7:14 pm | 4 replies | 32 views
A cook's confessions
Meezenplaz posted in this thread in Food & Cooking Yesterday at 9:29 am | 66 replies | 920 views
What did you have for dinner?
Meezenplaz posted in this thread in Food & Cooking 6/22/16 at 5:30pm | 6175 replies | 148014 views
how to price a catering job ?
Meezenplaz posted in this thread in Professional Catering 6/20/16 at 5:07pm | 115 replies | 152554 views
Disconnecting gas equipment.
Meezenplaz posted in this thread in Cooking Equipment Reviews 6/20/16 at 10:05am | 6 replies | 69 views
Two meat options
Meezenplaz posted in this thread in Professional Catering 6/20/16 at 3:33am | 2 replies | 72 views
Dark specks in pie crust?
Meezenplaz posted in this thread in Pastries & Baking 6/19/16 at 11:49am | 11 replies | 514 views
Meezenplaz posted in this thread in Professional Chefs 6/16/16 at 2:25am | 7 replies | 120 views
new user posting
Meezenplaz posted in this thread in Site Feedback & Suggestions 6/15/16 at 5:14pm | 5 replies | 92 views
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