A mash requires base grain (2-row). Just specialty grains is steeping. The difference is simple, without base grains NO starch to sugar conversion occurs. Your co-worker does not understand the process.
Many people use mini-mash and partial mash to mean the same thing.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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