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Meezenplaz

Location:

Los Angeles County

Forum Post Count:

1156

Join Date:

1/30/12

Culinary Experience

Sous Chef

About Me:

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

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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
Payment Issues
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
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
Question
Meezenplaz posted in this thread in Professional Chefs 9/7/16 at 9:17pm | 75 replies | 1561 views
This Rocks
Meezenplaz posted in this thread in Professional Chefs 9/6/16 at 3:44pm | 2 replies | 111 views

 

Meezenplaz’s Photos

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Meezenplaz's photos in Do we crush garlic, chop it or...?
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Meezenplaz's photos in How do I keep chili hot for a tailgate?
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Meezenplaz's photos in November 2014 Challenge: Movies & Television
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Meezenplaz's photos in What watch do you wear in the professional kitchen?
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Meezenplaz's photos in December Challenge: Cinnamon
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ChefTalk.com › Meezenplaz's profile