Escoffier On Line

Ok guys I need some help. I'm going back to school to get an HM degree. I'm taking an Anthropology of food class, and the prof has asked me to do a presentation on the "masculine" language of the kitchen. I'm to explain why we use such "salty" lingo (all the f@&ks ect) Any idea why we do it? any thoughts would help out. Thanks. Feel free to e-mail directly to chefwade@mac.com

I think that the language in the kitchen emulates the passion of the chef. Weak language comes from a weak person, which usually means a very weak final product. To get the best out of all involved in the kitchen, tempers must be flaring. For an entree to be well-timed, perfectly cooked and plated, and ready the second it needs to be, much pressure needs to be applied. Foul language is just part of the passion of the kitchen. That isn't to say just because a chef curses like a sailor that means he has a great meal prepared, but those who are the most passionate usually are the most effective and efficient chefs.

i must agree with you on that.

Masculine language is the reults of Escoffier's infamous stricture"
"Keep the women out of the kitchen". Passion has nothing to do with profanity, at least not on any of the construction jobs that I have worked.