Born and raised in Tennessee,
Wright has been cooking for most
of his life. A third-generation
cook, he says he chose the
culinary arts because it was in
his blood. He finds fulfillment
in cooking for others, as it often
puts them in a better mood.
As a student at The Art Institute
of Tennessee–Nashville, Wright
has prepared vichyssoise once
before, but says this version
supersedes the previous one.
Using Julia Child’s vichyssoise
recipe as the base of his soup,
Wright worked with Taubin to
slightly alter it, adding stock
and cream that wasn’t used in
Child’s recipe, but was featured
in other versions.
“The main techniques used in this
dish that you will use again are the
knife cuts,” Wright says. “I consider
them to be the foundation of
everything else one is expected to
do in a kitchen.”
Wright says vichyssoise is “easy to
make” and will be easy for first-timers to master. His one word
of caution is to watch the soup’s
consistency and seasoning. “The
consistency is the trickiest part,
because it often thickens after
being chilled overnight,” he says.
“You may have to thin it out some
before serving. Also, make sure you
don’t over-season the soup.”
3 60-count Idaho potatoes
1 oz. butter
32 oz. chicken stock
8 oz. heavy cream
Salt, to taste
1 oz. minced parsley
Yield: 6 portions
The Art Institute of
1. Cut leeks, starting at white part
and removing roots. Using only
white part, slice ¼-inch thick. Let
leeks soak in water to remove
2. Peel potatoes; cut into 1-inch
cubes. Hold in cold water.
3. Place butter in pot on medium
heat; melt. Add drained leeks;
cook until softened. Add
drained potatoes, stock and
heavy cream. Bring to a boil.
Reduce heat; simmer for about
20 minutes, or until soft.
4. Purée with Bermixer until smooth.
5. Taste; adjust seasoning. Chill
6. To plate: Pour into serving dishes.
Garnish with minced parsley.