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
Is it possible to make an extract from beer.
Meezenplaz posted in this thread in Food & Cooking Yesterday at 12:23 pm | 21 replies | 343 views
Cooking for private parties
Meezenplaz posted in this thread in Professional Catering 12/3/16 at 12:56pm | 2 replies | 48 views
OMG!!! What did i make?
Meezenplaz posted in this thread in Food & Cooking 11/27/16 at 10:23pm | 20 replies | 261 views
High end client discretion for Private Chef
Meezenplaz posted in this thread in Professional Chefs 11/22/16 at 11:16am | 5 replies | 149 views
Need suggestions for a knife set to give as a Christmas present
Meezenplaz posted in this thread in Cooking Knife Reviews 11/22/16 at 7:18am | 8 replies | 167 views
Granite counter top
Meezenplaz posted in this thread in Food & Cooking 11/21/16 at 12:12pm | 7 replies | 99 views
My 1st large event
Meezenplaz posted in this thread in Professional Catering 11/21/16 at 9:08am | 9 replies | 176 views
Charging for a 'Fine-Dining' 5 course meal for two ppl
Meezenplaz posted in this thread in Professional Chefs 11/13/16 at 2:20pm | 36 replies | 650 views
How bad is it being a line cook??
Meezenplaz posted in this thread in Professional Chefs 11/13/16 at 8:46am | 46 replies | 66768 views
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