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
Meezenplaz posted in this thread in The Late Night Cafe (off-topic) 5/25/16 at 1:40am | 42 replies | 479 views
buffet dinner party for 50 pax
Meezenplaz posted in this thread in Professional Catering 5/23/16 at 8:46am | 5 replies | 125 views
Please help. The center is still cold when i deep fry my precooked frozen chicken
Meezenplaz posted in this thread in Food & Cooking 5/22/16 at 9:58am | 5 replies | 125 views
Well, im back.
Meezenplaz posted in this thread in New User Introductions 5/21/16 at 12:05am | 3 replies | 50 views
Babies and toddlers in higher end restaurants
Meezenplaz posted in this thread in Professional Chefs 5/20/16 at 10:53pm | 23 replies | 398 views
What is your preferred brand of "prepared" Mayonnaise?
Meezenplaz posted in this thread in Food & Cooking 5/20/16 at 6:11pm | 39 replies | 600 views
BOH vs FOH
Meezenplaz posted in this thread in Professional Chefs 5/16/16 at 12:00pm | 36 replies | 799 views
Mushroom dessert crepes (TM)
Meezenplaz posted in this thread in Pastries & Baking 5/14/16 at 11:53pm | 6 replies | 65 views
Banqueting or catering experiences
Meezenplaz posted in this thread in Professional Chefs 5/6/16 at 9:04am | 21 replies | 322 views
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