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
Hello from NC
Meezenplaz posted in this thread in New User Introductions Today at 5:20 pm | 2 replies | 20 views
CORNED BEEF HASH, SCRAMBLED EGGS FOR 10
Meezenplaz posted in this thread in Food & Cooking 9/26/16 at 2:58pm | 12 replies | 128 views
Working the grill, any advice?
Meezenplaz posted in this thread in Professional Chefs 9/24/16 at 4:36pm | 120 replies | 12843 views
Making chicken fettuccine Alfredo with broccoli for 150 people
Meezenplaz posted in this thread in Food & Cooking 9/24/16 at 4:21pm | 20 replies | 191 views
Meezenplaz posted in this thread in Professional Catering 9/19/16 at 9:05pm | 21 replies | 338 views
Catering for 400
Meezenplaz posted in this thread in Professional Catering 9/9/16 at 2:20pm | 4 replies | 166 views
We try to be sustainable but politics and big business win agian
Meezenplaz posted in this thread in The Late Night Cafe (off-topic) 9/9/16 at 9:09am | 1 replies | 48 views
All soups I make taste like vomit?
Meezenplaz posted in this thread in Food & Cooking 9/8/16 at 2:36pm | 33 replies | 922 views
Meezenplaz posted in this thread in Professional Chefs 9/7/16 at 9:17pm | 75 replies | 1561 views
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