This will be my last post on this thread on this subject. I think we are getting off the original question. This may be my fault so I will apologize for that. Also I would like to say that I do not mean to demean anyone or any kitchen I am just giving my view. We all want to elevate the profession, conditions, and pay.
I respect your opinion and have quoted you often. Your articles are excellent and I look forward to reading them and trying out many of your suggestions. On this topic we disagree. This is my possibly laughable and overly pretentious opinion. I do use bad language some but I try to control where and when I do.
I may be “missing out on a lot of great talent” but there is a lot of great talent that share my views. I read the article on the web you referenced. I have included part of it in this post. The first two sentences sum it up.
“That said, these results need to be taken with a grain of salt. Knowledge of taboo words and the regular use of those words are two very different things. I might very well have an encyclopedic knowledge of vulgarity, but I might also have the tact necessary to regulate my language in social situations. In other words, just because verbally fluent people have the ability to cuss with the best of them, does not mean that they will do so. This presents a bit of a problem with the current research since the authors do seem to want to make the claim that their results inform what kinds of people actually curse in the real world. This conclusion cannot be drawn from these data. The studies tell us nothing about how speakers use taboo words, just what they would be capable of saying if they chose to use them. Swearing regularly and being able to generate a long list of curse words when prompted are very different. Indeed, the POV hypothesis could still survive this criticism. It still might be true that those with greater verbal fluency, even though they also have greater taboo fluency, swear less because they have the lexical database required to actually express themselves in other ways”
“Some of the greatest chefs I know cuss up some the bluest streaks I've ever heard, some of them in multiple languages at once. I guess those weren't "professional" kitchens.” I wish I could speak multiple languages, which is a talent I struggle with. I will not say because of behavior a person is not a great chef or a professional kitchen. In my humble opinion, that is unprofessional behavior. Here is the ACF’s description of professional behavior;
“A professional’s responsibility is four fold: to him or herself, to coworkers, to the business, and to the customer. Waste, recklessness, disregard for others, or abuse are unacceptable. Abusive language, harassment, ethnic slurs, and profanity do not have a place in the professional kitchen. Courtesy, respect, discipline, and teamwork build self-esteem, and pride.”
Source: Culinary fundamentals/ American Culinary Federation, Culinary Institute of America. p 6
Finally I would suggest that swearing and cussing can lead to lawsuits and sexual harassment in today’s work environment. This post is much longer than most. I really like being part of this community and respect all. Now hello let’s cook.