ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||3 hours, 7 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
Looking for a type of culinary job that is 9-5 5 days a week.
Meezenplaz posted in this thread in After Culinary School 10/20/14 at 11:35am | 43 replies | 3425 views
how to price a catering job ?
Meezenplaz posted in this thread in Professional Catering 10/19/14 at 9:18pm | 73 replies | 66983 views
Meezenplaz posted in this thread in Professional Chefs 10/18/14 at 11:12pm | 20 replies | 256 views
How to price finger food party for 30 people.
Meezenplaz posted in this thread in Professional Catering 10/16/14 at 3:29pm | 3 replies | 48 views
Meezenplaz posted in this thread in Food & Cooking 10/15/14 at 8:56pm | 59 replies | 4003 views
Everybody is a chef in now days
Meezenplaz posted in this thread in Professional Chefs 10/14/14 at 8:36pm | 107 replies | 1856 views
What Happens When Second Graders Are Treated to a Seven-Course, $220 Tasting Meal
Meezenplaz posted in this thread in Food & Cooking 10/13/14 at 8:11pm | 4 replies | 72 views
Had to fire someone today
Meezenplaz posted in this thread in Professional Chefs 10/12/14 at 5:12pm | 18 replies | 389 views
Servers blaming the Kitchen for a fall a waitress took.
Meezenplaz posted in this thread in Professional Chefs 10/4/14 at 9:08am | 14 replies | 393 views
Food Surplus from Catering Events: how much food is left over, and how do you manage it?
Meezenplaz posted in this thread in Professional Catering 10/2/14 at 5:00pm | 10 replies | 150 views
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