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Meezenplaz

Location:

Los Angeles County

Forum Post Count:

1243

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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Your opinion on breakfast potato recipes
Meezenplaz posted in this thread in Professional Catering 2/22/17 at 10:18pm | 6 replies | 89 views
How should I price it
Meezenplaz posted in this thread in Professional Catering 2/20/17 at 9:25am | 8 replies | 217 views
Chicken Breast for 200
Meezenplaz posted in this thread in Professional Catering 2/13/17 at 12:38am | 24 replies | 466 views
Hi
Meezenplaz posted in this thread in New User Introductions 2/11/17 at 2:20am | 1 replies | 24 views
Pasta cooked in milk?
Meezenplaz posted in this thread in Food & Cooking 2/4/17 at 3:40pm | 4 replies | 112 views
Floor Mats
Meezenplaz posted in this thread in Professional Chefs 2/4/17 at 8:35am | 8 replies | 212 views
how to price a catering job ?
Meezenplaz posted in this thread in Professional Catering 1/31/17 at 11:19am | 139 replies | 195380 views
Which do you prefer?
Meezenplaz posted in this thread in Food & Cooking 1/28/17 at 10:17am | 182 replies | 2361 views
Getting paid to compile and/or edit recipes
Meezenplaz posted in this thread in Recipes 1/26/17 at 9:07am | 8 replies | 162 views
What are the three strangest things you've eaten in your lifetime?
Meezenplaz posted in this thread in Food & Cooking 12/29/16 at 3:12pm | 127 replies | 17718 views

 

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ChefTalk.com › Meezenplaz's profile