......... I'm glad Nicko developed this site with the restrictions on foul language. Restaurant chefs are not the only people who visit and participate in this forum. Home cooks, developers, food scientists, media consultants, editors, stylists, writers and young folks who are just beginning the exploration of this broad vocational field are only some of those who visit here. Everyone has a different and worthwhile perspective to contribute. The language restrictions keep it friendly and create a welcoming environment where ideas can be shared without fear of getting your head verbally bashed in.
I've visited those other sites with members who freely throw curse words all over the place and frankly, they're just plain boring. They also drive people away who might have otherwise offered a valuable perspective. To me, over-reliance on blue language to emphasize a point indicates a lazy thought process and lack of deeper consideration of a subject. I'm not calling anyone, as a person, lazy-I'm know chefs work very, very hard (been there.) I just feel that there's entirely too much cursing in our public discourse which doesn't further illuminate an issue, it only heightens the emotional timber of the discussion without providing any additional insight.
Besides, looking back on my years of food service experience, the chefs that were the screamers and cursers were the ones no one really respected-we just feared them. The chefs that remained calm, focused and communicative when the brownies hit the fan were the ones that you stayed in contact with for 20 years and could always rely on for a recommendation.