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Meezenplaz

Location:

Los Angeles County

Forum Post Count:

697

Join Date:

1/30/12

Last Online:

8 hours, 26 minutes ago

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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Start new job but kitchen cleanliness is not to my standard
Meezenplaz posted in this thread in Professional Catering Yesterday at 9:34 pm | 3 replies | 44 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 | 43 replies | 3462 views
how to price a catering job ?
Meezenplaz posted in this thread in Professional Catering 10/19/14 at 9:18pm | 73 replies | 67318 views
Line Cooking
Meezenplaz posted in this thread in Professional Chefs 10/18/14 at 11:12pm | 20 replies | 275 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 | 49 views
scrambled eggs
Meezenplaz posted in this thread in Food & Cooking 10/15/14 at 8:56pm | 59 replies | 4011 views
Everybody is a chef in now days
Meezenplaz posted in this thread in Professional Chefs 10/14/14 at 8:36pm | 107 replies | 1877 views
Had to fire someone today
Meezenplaz posted in this thread in Professional Chefs 10/12/14 at 5:12pm | 18 replies | 405 views
Servers blaming the Kitchen for a fall a waitress took.
Meezenplaz posted in this thread in Professional Chefs 10/4/14 at 9:08am | 14 replies | 397 views

 

Meezenplaz’s Photos

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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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Meezenplaz's photos in Weird situation, what to doo..
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Meezenplaz's photos in Another Brainstorming Session!
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Meezenplaz's photos in How to serve pasta through out the day?
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ChefTalk.com › Meezenplaz's profile