ChefTalk.com › Meezenplaz's profile
||Los Angeles County
|Forum Post Count:
||8 hours, 8 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
Sous Chefs: What are their Roles in your Kitchen?
Meezenplaz posted in this thread in Professional Chefs 8/29/14 at 8:13pm | 14 replies | 329 views
Cooking A Chicken
Meezenplaz posted in this thread in Food & Cooking 8/29/14 at 7:54pm | 7 replies | 123 views
Converting old building to a bakery
Meezenplaz posted in this thread in Professional Pastry Chefs 8/28/14 at 12:31am | 27 replies | 1877 views
Pricing for Private Chefs
Meezenplaz posted in this thread in Professional Chefs 8/25/14 at 11:26pm | 2 replies | 68 views
Advice for high volume prep cook job interview
Meezenplaz posted in this thread in Professional Chefs 8/22/14 at 12:34pm | 6 replies | 156 views
I'm a chef that owns his own restaurant!!! I need help!!!
Meezenplaz posted in this thread in Professional Chefs 8/18/14 at 6:10pm | 52 replies | 2348 views
A customer paid for a picture of each desert on tonights' menu, twice!
Meezenplaz posted in this thread in Pastries & Baking 8/17/14 at 9:32pm | 15 replies | 176 views
Why service is slow
Meezenplaz posted in this thread in Restaurant Reviews 8/17/14 at 10:12am | 28 replies | 395 views
new to catering
Meezenplaz posted in this thread in Professional Catering 8/16/14 at 1:18pm | 4 replies | 117 views
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