Chang: If you get into any normal kitchen, any kitchen that tries to do serious food, I guess, or tasty food. There’s a lot of vulgar language… that’s just the way it is. I don’t know how else to describe it. It’s one of the reasons why it’s a tribute to the profession. You can act like a total buffoon—almost—but still work and cook and do your job. Unfortunately, for everyone around me, it’s carried into my personal life.