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Meezenplaz

Location:

Los Angeles County

Forum Post Count:

1136

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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catering for the elderly
Meezenplaz posted in this thread in Professional Catering 8/20/16 at 6:03pm | 21 replies | 205 views
Pricing Catering
Meezenplaz posted in this thread in Professional Catering 8/17/16 at 5:20pm | 4 replies | 110 views
You're all fired!
Meezenplaz posted in this thread in Food & Cooking 8/14/16 at 12:53am | 7 replies | 160 views
Transporting catering dessert shooters
Meezenplaz posted in this thread in Professional Catering 8/11/16 at 8:47am | 12 replies | 638 views
cool names for a chocolate shop
Meezenplaz posted in this thread in Pastries & Baking 8/5/16 at 9:42am | 33 replies | 105982 views
Room temperature meat's bacteria double every fifteen minutes.
Meezenplaz posted in this thread in Food & Cooking 8/2/16 at 2:24pm | 11 replies | 188 views
Salad amount for 400 guests?
Meezenplaz posted in this thread in Professional Catering 7/31/16 at 8:35pm | 2 replies | 52 views
Best dry white wine for cooking?
Meezenplaz posted in this thread in Food & Cooking 7/27/16 at 3:22pm | 18 replies | 248 views
Cutting Directly on Baking Sheets
Meezenplaz posted in this thread in Food & Cooking 7/25/16 at 9:47am | 15 replies | 270 views

 

Meezenplaz’s Photos

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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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