On Aug 6, 4:55 pm, " > wrote:
> There is this one chef I work with who swears up and down that
> vichyssoise is a fish stew. Everyone else, including myself, says
> it's a potato and leek soup served cold. [snip]

Okay, he's wrong but it's not a big deal, particularly if he learned
his trade through experience rather than from a "culinary academy" of
some kind. He just misunderstood somebody, sometime. Doesn't mean
he doesn't know lots of other useful things you can learn from. -
aem