ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||11 hours, 59 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
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 | 83 views
How to make thin crepes
Meezenplaz posted in this thread in Food & Cooking 12/2/13 at 2:36pm | 6 replies | 90 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 | 37 replies | 496 views
Catering Pricing Advice
Meezenplaz posted in this thread in Professional Catering 11/25/13 at 2:50pm | 1 replies | 82 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 | 392 views
Meezenplaz posted in this thread in The Late Night Cafe (off-topic) 11/19/13 at 2:24pm | 26 replies | 224 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 | 344 views
Looking for food site editors
Meezenplaz posted in this thread in Food & Cooking 11/12/13 at 10:12am | 4 replies | 94 views
Meezenplaz posted in this thread in Food & Cooking 11/11/13 at 9:10am | 31 replies | 503 views
Chefs negotioating relocation...calling my hotel Chefs!
Meezenplaz posted in this thread in Professional Chefs 11/11/13 at 9:06am | 5 replies | 146 views
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