What the F&*%....

Some people believe that the use of expletives means that the users have small vocabularies or lack imagination. Chefs disagree, well all the chefs that I have known must disagree, as the use of these "taboo" words is commonplace in the chef world. I know I disagree that it is about a lack of vocabulary or imagination as I have a large amount of word tools at my disposal and my imagination is vast.

The use of colorful language in a professional kitchen is used to vent off steam. We are in a high pressure environment where anything can go wrong and wrong in a big way. Customer demands can push a kitchen off course, absenteeism can make the production pace harder to maintain, personnel clashes can make for hostile attitudes, and long hours can make the best of us cranky and hard to deal with at anytime.

Is this language appropriate in all situations? No. Do we use this language in front of customers? No. Can things spin out of control and prompt you to shout a 'dirty word'? YES. The use of these words is a way to express a feeling with impact and speed like no other words can do.

Some people see these words as offensive and crude, and I won't attempt to change their minds, even if I don't agree. Some believe the use of this type of language is an affront to God, you are entitled to see it that way. I just think that an omnipotent, omnipresent, omniscient, spirit could not be offended because he/she/they, already know what it is you are going to do and say before you do it or say it. I also think that there must be a sense of humor present in the spirit realm otherwise we couldn't have a sense of humor either.

Often chefs use this language to discover things about new co-workers, especially the women chefs new to an organization. The guys will start telling dirty jokes to gauge how newcomers react. This gives them a lot of information about new people very quickly. Are you easily offended? Are you prudish? Are you scared by what you heard? Are you very religious? Are you timid? Will you give back as hard as you were pushed? Do you see life the same way that the rest of the crew does? How will you react when you are offended? Are you a tattle tail?  Do they need to be super careful around you? Do you lack a sense of humor? Are you a stiff? Can they trust you?

Most of the time, colorful language is used in the professional kitchen, like it or not. Someone gets under your skin, you drop something important, you get a injury, you are mad about how a customer spoke to you or demanded the impossible, you witness something foul, or whatever you need to express a big emotion. If you are not one that has a habit if using this type of speaking, that's fine with the rest of us, however you will probably need to try to not be offended when you hear it in a kitchen. I have worked with many who did not use the words for many different reasons but almost of them have seen it as a personal choice, to use or not to use, and we can respect that as long as you respect the choice to use them as well.

We all are adults, and we don't all agree all the time, and none of us feel that it is acceptable to use our word spice in front of customers or when speaking to a customer, but please know that once the customer is gone, and out of ear shoot, and the customer has made us very mad, the retelling of what occurred is related to others, there is plenty of  colors used to paint the picture.

Like it or not, adults make choices, and some don't make the decisions that suit others all the time. Forgive those of us who do it behind closed doors and understand that if you speak to a chef in a colorful way, be prepared to hear a chef used them as well because you have sanctioned their use in the conversation.

We chefs must be passionate about our work, driven to excellence, and use passion to drive our growth and company excellent. Therefore, sometimes our language is just as passionate and colorful as it can get.