ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||7 hours, 40 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
Catering job for 700 people
Meezenplaz posted in this thread in Professional Catering 9/9/14 at 10:14pm | 6 replies | 87 views
NEED HELP? What's a fair and/or average price to create an entirely new menu?
Meezenplaz posted in this thread in Professional Chefs 9/7/14 at 7:04pm | 6 replies | 172 views
Plated Meal with RSVP'd choices - How do I tell who gets what?
Meezenplaz posted in this thread in Professional Catering 9/7/14 at 10:30am | 5 replies | 123 views
Meezenplaz posted in this thread in Professional Chefs 9/6/14 at 10:03am | 30 replies | 651 views
How often do I turn meat when braising?
Meezenplaz posted in this thread in Food & Cooking 9/5/14 at 8:23pm | 16 replies | 157 views
Chef dies making cobra soup?
Meezenplaz posted in this thread in Food & Cooking 9/5/14 at 11:51am | 15 replies | 263 views
These video ads are killing me
Meezenplaz posted in this thread in Report Site Problems 9/3/14 at 9:13pm | 12 replies | 101 views
I'm going to eat dirt!
Meezenplaz posted in this thread in Pastries & Baking 9/3/14 at 9:03pm | 5 replies | 116 views
Stepping away from the culinary industry....for good...BUT!!
Meezenplaz posted in this thread in Professional Chefs 9/2/14 at 4:02pm | 13 replies | 269 views
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