ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||3 hours, 11 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
Contacts or Glasses(Eyewear): Which are best for you in the kitchen ?
Meezenplaz posted in this thread in General Culinary School Discussions 4/7/15 at 7:13pm | 9 replies | 160 views
pot roast left out overnight - safe to reheat and eat?
Meezenplaz posted in this thread in Food & Cooking 4/4/15 at 7:25pm | 59 replies | 29544 views
Catering Advice Needed
Meezenplaz posted in this thread in Professional Catering 3/31/15 at 12:56am | 2 replies | 74 views
How much should I charge for camp catering event?
Meezenplaz posted in this thread in Professional Catering 3/23/15 at 12:31pm | 10 replies | 107 views
Need advice on cooking eggs
Meezenplaz posted in this thread in Food & Cooking 3/23/15 at 9:43am | 3 replies | 67 views
grrrr.. pricing question
Meezenplaz posted in this thread in Professional Catering 3/21/15 at 10:49am | 6 replies | 155 views
Pros and Cons of walk in refer vs. reach ins
Meezenplaz posted in this thread in Professional Catering 3/20/15 at 7:31pm | 5 replies | 71 views
An interesting date nite activity
Meezenplaz posted in this thread in The Late Night Cafe (off-topic) 3/19/15 at 11:08pm | 2 replies | 46 views
Hors d'oeuvres in place of meal for wedding
Meezenplaz posted in this thread in Professional Catering 3/19/15 at 3:15pm | 3 replies | 62 views
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