ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||19 hours, 37 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
What is the workflow like for a restaurant serving pancakes?
Meezenplaz posted in this thread in Professional Chefs 12/17/14 at 11:45am | 6 replies | 148 views
Grainy cheese sauce
Meezenplaz posted in this thread in Professional Chefs 12/15/14 at 11:45am | 9 replies | 187 views
Hidden Menu ok?
Meezenplaz posted in this thread in Professional Chefs 12/14/14 at 4:39pm | 11 replies | 228 views
Pork Wellington Stuffing Ideas
Meezenplaz posted in this thread in Food & Cooking 12/13/14 at 5:57pm | 7 replies | 92 views
New to pricing catering, are we wrong here?
Meezenplaz posted in this thread in Professional Catering 12/12/14 at 11:11pm | 16 replies | 212 views
What To Charge For Wedding Reception Catering Job
Meezenplaz posted in this thread in Professional Catering 12/11/14 at 6:35pm | 5 replies | 179 views
List 3 most important questions you should ask the client during the initial cater consultation.
Meezenplaz posted in this thread in General Culinary School Discussions 12/10/14 at 9:10am | 18 replies | 171 views
Meezenplaz posted in this thread in Professional Chefs 12/10/14 at 8:38am | 9 replies | 147 views
How do you make your cornbread tasty ?
Meezenplaz posted in this thread in Food & Cooking 12/5/14 at 9:03am | 12 replies | 133 views
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