ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||3 hours, 28 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
Timing for 4 action station reception for 250
Meezenplaz posted in this thread in Professional Catering Today at 5:24 pm | 6 replies | 67 views
Main courses prepared night before
Meezenplaz posted in this thread in Food & Cooking Yesterday at 4:19 pm | 3 replies | 40 views
What do chefs eat at home?
Meezenplaz posted in this thread in Food & Cooking 10/26/14 at 1:34pm | 54 replies | 2395 views
Start new job but kitchen cleanliness is not to my standard
Meezenplaz posted in this thread in Professional Catering 10/23/14 at 9:34pm | 3 replies | 74 views
Looking for a type of culinary job that is 9-5 5 days a week.
Meezenplaz posted in this thread in After Culinary School 10/20/14 at 11:35am | 44 replies | 3560 views
how to price a catering job ?
Meezenplaz posted in this thread in Professional Catering 10/19/14 at 9:18pm | 77 replies | 68207 views
Meezenplaz posted in this thread in Professional Chefs 10/18/14 at 11:12pm | 20 replies | 313 views
How to price finger food party for 30 people.
Meezenplaz posted in this thread in Professional Catering 10/16/14 at 3:29pm | 3 replies | 64 views
Meezenplaz posted in this thread in Food & Cooking 10/15/14 at 8:56pm | 59 replies | 4037 views
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