On Mon, 06 Aug 2007 20:23:57 -0700, aem <aem_again@yahoo.com>
magnanimously proffered:

>On Aug 6, 4:55 pm, "djs0...@aol.com" <djs0...@aol.com> 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 ...

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