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.

> wrote in message
ups.com...
> 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.
>


Your chef friend needs to lay off the booze, and you are correct. Someone
will now come along and show us the one in a zillion exception, but we can
ignore that.

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.
>
I thought it was cold spinach soup, then i went and looked it up....leek
and potato.
--
JL

" 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.

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

"aem" > wrote

> 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.

If nothing else it sounds as if he's been pushed into a corner
about it, why not just let it drop.

nancy

> 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.

Dismiss the chef. Crème vichyssoise glacée, basically just a version of
potage Parmentier served cold, was a creation of sorts of Louis Diat, a
great French chef at the Ritz-Carlton Hotel in New York, in 1917. In
his "Gourmet's Basic French Cookbook" he remembers how his mother added
cold milk to her leek and potato soup on hot days. "Hotel Bemelmans" by
Ludwig Bemelmans describes, at least in part, I believe, some of the
goings-on at the Hotel at the time of Diat.

Victor

On Mon, 06 Aug 2007 20:23:57 -0700, aem >
magnanimously proffered:

>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

Then he should refer to himself as a "cook" rather than a "chef."

Otherwise, it's like someone who taught himself first-aid - but
doesn't know how to perform an endoscopic sphincterotomy - calling
himself a surgeon.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

> ha scritto nel messaggio
ups.com...
> 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.
>

You are right. Vichissoise it's a soup with potatoes and leeks.
Bouillabaisse it's a marsigliese fish soup.
I have never heard of a vichissoise with fish.

--
Kisses
Pandora

On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" >
wrote:

>
> ha scritto nel messaggio
oups.com...
>> 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.

>You are right. Vichissoise it's a soup with potatoes and leeks.
>Bouillabaisse it's a marsigliese fish soup.
>I have never heard of a vichissoise with fish.

Not only that, it is American, invented by a Louis Diat back in 1917.
He was a chef at the Ritz Carlton in NYC, and based it on his memories
of potato and leek soup.


Christine

"Christine Dabney" > ha scritto nel messaggio
...
> On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" >
> wrote:
>
>>
> ha scritto nel messaggio
roups.com...
>>> 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.
>
>>You are right. Vichissoise it's a soup with potatoes and leeks.
>>Bouillabaisse it's a marsigliese fish soup.
>>I have never heard of a vichissoise with fish.
>
> Not only that, it is American, invented by a Louis Diat back in 1917.
> He was a chef at the Ritz Carlton in NYC, and based it on his memories
> of potato and leek soup.
>
>
> Christine

Ohh! Very interesting! Was this Louis Diat american? Or was he a french who
worked in NYC?
thank you

--
Kisses
Pandora

> wrote in message
ups.com...
> 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.
>

I think that chef fellow was trying to dress up chowder's humble (and
delicious) origins with a fancy frencified name.
I like both.
Edrena

On Tue, 07 Aug 2007 00:21:07 -0600, Christine Dabney
> wrote:

>On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" >
>wrote:
>
>>
> ha scritto nel messaggio
roups.com...
>>> 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.
>
>>You are right. Vichissoise it's a soup with potatoes and leeks.
>>Bouillabaisse it's a marsigliese fish soup.
>>I have never heard of a vichissoise with fish.
>
>Not only that, it is American, invented by a Louis Diat back in 1917.
>He was a chef at the Ritz Carlton in NYC, and based it on his memories
>of potato and leek soup.
>
Do you know how he invented the name?


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Tue, 07 Aug 2007 00:33:05 -0700, sf wrote:

>On Tue, 07 Aug 2007 00:21:07 -0600, Christine Dabney

>>Not only that, it is American, invented by a Louis Diat back in 1917.
>>He was a chef at the Ritz Carlton in NYC, and based it on his memories
>>of potato and leek soup.
>>
>Do you know how he invented the name?

I think, from what I have read, that he was originally from France,
and Vichy was a town near his home. I could be wrong on that.

Christine

> wrote in message
ups.com...
> 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.
>

There may be debates as to is origin, some say it was server on the Titanic
others say it was invented by a chef at the Ritz-Carlton NYC in 1950.
Regardless, nobody has ever argued about the ingredients. None of which
include fish. "Chef's" these days - I tell ya. It's a wonder they can
even attempt the title half the time.

Paul

bob wrote:

> how to perform an endoscopic sphincterotomy

An useful skill for preparing Caillette
--
Vilco
Think pink, drink rose'

<sf> ha scritto nel messaggio
...
> On Tue, 07 Aug 2007 00:21:07 -0600, Christine Dabney
> > wrote:
>
>>On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" >
>>wrote:
>>
>>>
> ha scritto nel messaggio
groups.com...
>>>> 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.
>>
>>>You are right. Vichissoise it's a soup with potatoes and leeks.
>>>Bouillabaisse it's a marsigliese fish soup.
>>>I have never heard of a vichissoise with fish.
>>
>>Not only that, it is American, invented by a Louis Diat back in 1917.
>>He was a chef at the Ritz Carlton in NYC, and based it on his memories
>>of potato and leek soup.
>>
> Do you know how he invented the name?


Nononononononononononono...
Can you tell me?

--
Kisses
Pandora

"Paul M. Cook" > ha scritto nel messaggio
news:5DVti.5803$vK2.2428@trnddc03...
>
> > wrote in message
> ups.com...
>> 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.
>>
>
> There may be debates as to is origin, some say it was server on the
> Titanic others say it was invented by a chef at the Ritz-Carlton NYC in
> 1950. Regardless, nobody has ever argued about the ingredients. None of
> which include fish. "Chef's" these days - I tell ya. It's a wonder they
> can even attempt the title half the time.
>
> Paul
>
I agree!

--
Kisses
Pandora

On Tue, 07 Aug 2007 08:26:23 GMT, "Vilco" > magnanimously
proffered:

>bob wrote:
>
>> how to perform an endoscopic sphincterotomy
>
>An useful skill for preparing Caillette

Nice comment, but a *tall* order even for a surgeon - let alone a cook
who doesn't know his vichyssoise from an olive ... or a pie.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Mon, 06 Aug 2007 16:55:22 -0700, "
> 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.

He's an idiot. <snort> Chef indeed.

TammyM

On Aug 6, 7:55 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. 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.

My great-grandmother was French and made vichyssoise all the time in
the summer. He's eitherconfusing it with bouillabaisse, or he needs
to get the hell away from a kitchen. Oy vay, I wonder what he thinks
is in Creme Brulee - lamb shanks?

Cheere,
Steve

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?

" wrote:

> > 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?

I find it hard to believe that a *chef* would insist that Vichyssoise is a
fish stew.

> 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.

JoeSpareBedroom wrote:

> 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.


I'm reading _Service Included_ by Phoebe Damrosch about waiting tables
in a 4 star restaurant. She describes how they all call each other
"Chef" including those working the front of the house.


--Lia

"Julia Altshuler" > wrote in message
...
> JoeSpareBedroom wrote:
>
>> 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.
>
>
> I'm reading _Service Included_ by Phoebe Damrosch about waiting tables in
> a 4 star restaurant. She describes how they all call each other "Chef"
> including those working the front of the house.
>
>
> --Lia
>

Do they say why they do that? I mean, in a well-run restaurant, everyone
contributes to the dining experience. But, some chefs consider themselves
somehow exalted, like some doctors. So, maybe the staff is making fun of
them. The head chef might expect to be called "Chef Jones", instead of just
Jim.

JoeSpareBedroom wrote:
> "Julia Altshuler" > wrote in message

>>I'm reading _Service Included_ by Phoebe Damrosch about waiting tables in
>>a 4 star restaurant. She describes how they all call each other "Chef"
>>including those working the front of the house.


> Do they say why they do that? I mean, in a well-run restaurant, everyone
> contributes to the dining experience. But, some chefs consider themselves
> somehow exalted, like some doctors. So, maybe the staff is making fun of
> them. The head chef might expect to be called "Chef Jones", instead of just
> Jim.


She made it sound like a cute affectation, a sort of in-joke, like a
secret handshake, but also a sign of respect. She talks about calling
other people "Chef" the way some people call everyone they know "Pal,"
or "Buddy," or "Hon."


--Lia

"Julia Altshuler" > wrote in message
. ..
> JoeSpareBedroom wrote:
>> "Julia Altshuler" > wrote in message
>
>>>I'm reading _Service Included_ by Phoebe Damrosch about waiting tables in
>>>a 4 star restaurant. She describes how they all call each other "Chef"
>>>including those working the front of the house.
>
>
>> Do they say why they do that? I mean, in a well-run restaurant, everyone
>> contributes to the dining experience. But, some chefs consider themselves
>> somehow exalted, like some doctors. So, maybe the staff is making fun of
>> them. The head chef might expect to be called "Chef Jones", instead of
>> just Jim.
>
>
> She made it sound like a cute affectation, a sort of in-joke, like a
> secret handshake, but also a sign of respect. She talks about calling
> other people "Chef" the way some people call everyone they know "Pal," or
> "Buddy," or "Hon."
>
>
> --Lia


OK. It sounds like they were goofing on the chef's desire to be called "Chef
Whatever", in the same way the penis in the White House expects to be called
"Mr. President".

On Aug 7, 5:37?pm, "JoeSpareBedroom" > wrote:
> > 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.- 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.

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

He knows everything. You just explained everything. I've known what
vichyssoise was since I was probably 8 years old. Tell your friend to check
out a relatively new technological innovation: books.

" wrote:
>
>
> > 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.




You are being evasive here. Is he a chef?

He has done everything? I used to work with a guy like that. He had been
everywhere and done everything. We learned to tell when he was lying. We
just had to watch to see if his lips were moving. It is insulting to have
someone always lying to you, thinking you are stupid enough to believe
their crap.

"Dave Smith" > wrote

> He has done everything? I used to work with a guy like that. He had been
> everywhere and done everything. We learned to tell when he was lying. We
> just had to watch to see if his lips were moving. It is insulting to
> have
> someone always lying to you, thinking you are stupid enough to believe
> their crap.

I worked with someone like that, too. At first you are amazed by
their stories. After a while you think, no way. Then she revises history
and tells an astonishing story that newer people around think is amazing
but you are biting your tongue because you know she's flat out lying
because You were There! and know that's not how it went down.

nancy

In article >,
says...
> > > 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.
>
>

Anyone who thinks that vichyssoise is a fish stew is not a cook or a
chef but a moron. It's a pureed soup made from leeks, potatoes, chicken
stock, and cream.


--
Peter Aitken

Nancy Young wrote:
>
> > He has done everything? I used to work with a guy like that. He had been
> > everywhere and done everything. We learned to tell when he was lying. We
> > just had to watch to see if his lips were moving. It is insulting to
> > have
> > someone always lying to you, thinking you are stupid enough to believe
> > their crap.
>
> I worked with someone like that, too. At first you are amazed by
> their stories. After a while you think, no way. Then she revises history
> and tells an astonishing story that newer people around think is amazing
> but you are biting your tongue because you know she's flat out lying
> because You were There! and know that's not how it went down.


It is a tough one to deal with. At first you tend to believe them because
you have no reason to suspect them of lying. Most people don't lie about
things like that so you assume that they are as honest as everyone else.
As time goes on the tales get taller, and eventually they start conflicting
with previous lies. They tell so many lies they can't keep track of them.

The guy I worked with was a pain in the ass. I had to spend three weeks
with him on a training course. Every night we had assignments to work on
and everyone would get involved to solve the problems together. He would
argue and argue until we finally agreed to disagree. We were not able to
convince him and he was not able to convince us..... because he was wrong.
And the next day in class he would find out that he was wrong. But he never
argued with the teacher. He may have been a psychopathic liar, but he was a
good enough psychopath to understand the importance of authority pleasing
behaviour.

He left after a year on the job. It seems that some sanitation products
company was offering him a commission sales job that guaranteed him at
least double our pay, and an unlimited expense account. That didn't pan
out. He tried to get his old job back. Our management didn't want anything
to do with him. The spend a year training him and he left.

"Peter A" > ha scritto nel messaggio
...
> In article >,
> says...
>> > > 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.
>>
>>
>
> Anyone who thinks that vichyssoise is a fish stew is not a cook or a
> chef but a moron. It's a pureed soup made from leeks, potatoes, chicken
> stock, and cream.
>
>
> --
> Peter Aitken

I Am not sure of chicken!

--
Kisses
Pandora

> wrote in message
ups.com...
> 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.


your Friend is a idiot;

Dimitri

vichyssoise
[vihsh-ee-SWAHZ, VEE-she-swahz]
A rich, creamy potato-and-leek soup that's served cold, garnished with chopped
chives. In this country it's often mispronouced "vinsch-ee-SWAH."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.


Bouillabaisse
A rich fish stew from southern France. This was once a poor man's meal made of
any fish available. Modern versions include lobster and shrimp. The broth is
flavored with garlic orange peel fennel and saffron. Olive oil is added to the
stew and rapidly boiled to blend it into the broth. The stew is served with
croutons and rouille a variation of aioli.

On Aug 8, 8:40?am, Dave Smith > wrote:
> " wrote:
>
> > > 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.
>
> You are being evasive here. Is he a chef?

I already said so in my original post. Yes, he is a chef. He
graduated from culinary school. Don't tell me I'm being evasive, and
don't be looking for conspiracies or ulterior motives in a simple
newsgroup post.

" wrote:
>
> On Aug 8, 8:40?am, Dave Smith > wrote:
> > " wrote:
> >
> > > > 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.
> >
> > You are being evasive here. Is he a chef?
>
> I already said so in my original post. Yes, he is a chef. He
> graduated from culinary school. Don't tell me I'm being evasive, and
> don't be looking for conspiracies or ulterior motives in a simple
> newsgroup post.

What can I say? In your original post you described him as a "chef" who
thinks that vichyssoise is fish stew and could not be convinced otherwise.
When Joe suggested that you needed to define "chef" because some places
call their cooks chefs, and this guy certainly doesn't sound like a chef,
you answered only that you work for a catering service, and most people who
work for catering services are not chefs. Then you said he must have it
confused with some other dish that sounds like it. French fish stew is
Bouillabaisse, which only sounds similar because they are both French words
to describe things that you two catering staff have trouble with. You also
said that he is one of those guys who knows everything and has done
everything. In other words..... he is a bullshitter. He may have lied
about his credentials.