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 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?
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.
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Dave Smith said:
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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.
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.
"Julia Altshuler" <[email hidden]> wrote in message news:[email hidden]...
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JoeSpareBedroom said:
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.
"Julia Altshuler" <[email hidden]> wrote in message
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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.
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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."
"Julia Altshuler" <[email hidden]> wrote in message news:[email hidden]...
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JoeSpareBedroom said:
"Julia Altshuler" <[email hidden]> wrote in message
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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.
Quoted message said:
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".
> 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.
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The only thing fishy here is that someone would show up and claim that a chef he works with thinks vichyssoise is fish stew.
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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 -
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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.
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JoeSpareBedroom said:
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On Aug 6, 10:54?pm, Dave Smith <[email hidden]> wrote: > "[email hidden]" wrote:
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> > 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.
Quoted message said:
> The only thing fishy here is that someone would show up and claim that > a > chef he works with thinks vichyssoise is fish stew.
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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.
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 [censored].
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 [censored].
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.
In article <[email hidden]>, [email hidden] says...
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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.
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 [censored].
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" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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In article <[email hidden]>, [email hidden] says...
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> 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.
<[email hidden]> wrote in message news:[email hidden]...
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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.
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.
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 -
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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.
> 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 -
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> - Show quoted text -
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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.
