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Meezenplaz

Location:

Los Angeles County

Forum Post Count:

682

Join Date:

1/30/12

Last Online:

5 hours, 14 minutes ago

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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Steam table holding times
Meezenplaz posted in this thread in Professional Chefs 9/29/14 at 9:34pm | 25 replies | 208 views
What is the best way to cook tenderloin for 100 people or more?
Meezenplaz posted in this thread in Professional Catering 9/24/14 at 11:50am | 7 replies | 194 views
having trouble figuring out a price
Meezenplaz posted in this thread in Professional Catering 9/21/14 at 8:44pm | 5 replies | 38 views
Catering Pricing
Meezenplaz posted in this thread in Professional Catering 9/20/14 at 6:56pm | 13 replies | 287 views
Food truck breakfast event, cooking large volume of eggs quickly
Meezenplaz posted in this thread in Professional Catering 9/19/14 at 10:16am | 9 replies | 128 views
Catering job for 700 people
Meezenplaz posted in this thread in Professional Catering 9/9/14 at 10:14pm | 6 replies | 109 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 | 131 views
Hollandaise sauce
Meezenplaz posted in this thread in Professional Chefs 9/6/14 at 10:03am | 30 replies | 697 views

 

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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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Meezenplaz's photos in How to serve pasta through out the day?
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ChefTalk.com › Meezenplaz's profile