On Aug 7, 5:37?pm, "JoeSpareBedroom" > wrote:
> > wrote in message
>
> oups.com...
>
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>
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> > 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.- Hide quoted text -
>
> - Show quoted text -

Right now we both work for a catering service but before that he
worked at Jack Fry's, a four star restaurant in Louisville. I think
he must be thinking of something that sounds similar to vichyssoise
but for the life of me I can't figure out what it is. This guy is one
of those types who "knows everything" and has "done everything" (note
the sarcasm) and he's not even 30 yet. He says that to a Frenchman
vichyssoise is a fish stew but I can find no evidence to support his
claim.