> wrote in message
oups.com...
> On Aug 6, 10:54?pm, Dave Smith > wrote:
>> " 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. I suggested he might be
>> > thinking of bouillbaisse but he swears that vichyssoise is a fish
>> > stew, at least to a French person it is. Has anyone ever heard of
>> > vichyssoise being refered to anything other than cold potato soup? I
>> > saw one recipe that had crab meat in it but the crab meat was simply
>> > an addition and not part of the basic recipe. I cannot find any
>> > reference on the internet that says vichyssoise can be a fish stew.
>>
>> The only thing fishy here is that someone would show up and claim that a
>> chef he works with thinks vichyssoise is fish stew.
>
> Excuse me? Just what do you mean by that remark?
>


Maybe you should define "chef". In what sort of restaurant does this person
work? I mean, if you say "chef" in a bar that serves wings and burgers, you
might find the staff actually calling him/her the "cook". But, say "cook" at
a ritzy restaurant, and you may get a dirty look.