Celebrity chefs on television reality and other shows who use offensive language and publicly abusing people are abhorrent for basic reasons.
While everyone has the right to their own opinion, freedom of speech is important and every adult has the right to watch what they wish, these unprofessional actors personally insult real chefs by their actions.
When celebrity chefs portray chefs as incapable of expressing themselves without the use of profanities and unable to coach staff without appalling abuse, genuine chefs and all commercial kitchens have the potential to be considered by the public as “guilty by association” and consequently painted by the same brush.
It is simple reality that a great deal of the general public are gullible enough to believe that these shows depict the norm for a commercial kitchen and they demonstrate the customary “character” for a chef.
Because; there are fundamentals here, people swear only when they have not mastered the ability to express themselves in the use of the English language and supervisors who abuse their staff in public show they are not experienced in people management.
Chefs are as much "change agents", or in the business of motivating, teaching, and developing their staff just as any other responsible manager of people. Any responsible and educated manager or chef realise that they do not need to use foul language or socially unacceptable abuse to obtain a desired result.
Commercial kitchens like any other environment, occasionally gets “hot” and irregular swear words are used and more than necessary abused. Just as doctors, nurses, ambulance officers, and even teachers are guilty of this “steam”. However, it is also a matter of self-discipline, maturity and learning to appreciate that such behaviour is not appropriate in certain places, especially in public or particularly when you are representing an industry.
Chefs do not go out in front of clients and swear at them, nor would a professional accept profanities and abuse in a teaching institutes because their kitchens supposedly are models of “high stressed environments”.
Educated chefs learn to control themselves; they become skilled at controlling their temper, particularly in times of crisis, which we all know can happen in a kitchen.
Younger chefs do not also realise that it also took dedicated and passionate teachers and industry chefs over the past 20 – 30 years to convince the public to change their perceptions of a chefs and accept that the vocation is a decent and professional.
Literally, we have gone through “eras of attitudes” In earlier days when a boy told his parents that he wished to become a “cook” there was a good chance that he was painted as the “poof in the family”.
Additionally the community generally was prejudiced against females in a commercial kitchen, as they were considered incapable of surviving the pressures and anyway incompetent as cooks, let alone a “female leader” with their own kitchen, impossible! ...