ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||3 hours, 16 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
Help with catering
Meezenplaz posted in this thread in Food & Cooking 4/16/14 at 8:13pm | 1 replies | 26 views
First catering GIG
Meezenplaz posted in this thread in Professional Chefs 4/15/14 at 10:36pm | 1 replies | 67 views
Who are we really cooking for?
Meezenplaz posted in this thread in Professional Chefs 4/10/14 at 11:49am | 25 replies | 614 views
Hello. I am new here and came here for answers for my frustration in this business
Meezenplaz posted in this thread in Professional Chefs 4/9/14 at 7:54pm | 8 replies | 292 views
Food Network makes my job hell. anyone else?
Meezenplaz posted in this thread in Professional Chefs 4/7/14 at 10:16pm | 14 replies | 540 views
sexual harassment in the professional kitchen (may contain language offensive to some)
Meezenplaz posted in this thread in Professional Chefs 4/7/14 at 10:14pm | 78 replies | 2595 views
Courgettes (zucchini) stuffed with minced beef, feta cheese and pistachios
Meezenplaz posted in this thread in Recipes 4/7/14 at 10:10pm | 5 replies | 84 views
Bare Hands and Food Service.
Meezenplaz posted in this thread in Food & Cooking 3/28/14 at 10:55am | 19 replies | 315 views
Looking for advice about Le Cordon Bleu from people out of culinary school or professionals
Meezenplaz posted in this thread in General Culinary School Discussions 3/27/14 at 10:27am | 2 replies | 57 views
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