'Hell's Kitchen's Gordon Ramsay swears he doesn't like cursing 
This may come as a shock to anyone who has watched celebrity chef Gordon Ramsay turn red with anger and explode into a fit of expletives directed at his kitchen staff and customers alike, but the "Hell's Kitchen" host doesn't like to curse. Honestly.
"That may sound slightly bizarre, but trust me, it's not my fault entirely," Gordon explained. "It's the industry's language, and any chef would be a hypocrite if they didn't admit to swearing in the kitchen.
"It's something I'm not proud of; every time [I do it] I get reminded of that by my mother."
"Hell's Kitchen" returns April 1 (at 9 p.m.) for its fourth season on Fox. The reality competition pits 15 chefs (not all of them professionals) from throughout the United States in weekly cooking challenges preparing dinners for the demanding Ramsay.
This season's winner will become executive chef at Ramsay's new restaurant, the London West Hollywood, scheduled to open in the summer.
"The position is not going to be the executive chef in terms of running it lock, stock and barrel," said Ramsay. "You can't put that kind of pressure on them. But the winner will be an executive chef within the setup of my restaurant and will be responsible for the day-to-day running."
Ramsay said he's "very excited" about the new season because the stakes are higher and the talent is deeper.
"It's a great team of chefs, more so than any other year, and an amazing, talented female following this year; I've never seen anything quite like it," Ramsay said.
"It's quite refreshing, really, on the back of a male-dominant, chauvinistic stance that kitchens have today, so I was really pleased."
As for the intensity of the show and his temper, the chef says it's all real and never played up for television.
"Of course, it's going to look like it's combustive, tenacious and full of drama - it is," said Ramsay. "But there's no script. That's why I fight every week so the restaurant is open, to make sure I run a restaurant and not a show."
Source:
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