Chefs have banned swearing and cracked down on shouting and bullying amid fears aggression in the kitchen is putting young people off joining the industry.Many restaurants have reported difficulties hiring trainee staff and now some have blamed the legacy of angry celebrity chefs like Gordon Ramsay.Ryan Simpson, the chef at Orwells, in Henley-on-Thames, who once worked with Ramsay, told The Telegraph that the era of the “sweary chef” is over – and that he stays away from rude language in his kitchen as it may put young sous chefs off.He explained: “Bullying is definitely not the way forward. The days of Ramsay’s Kitchen Nightmares, it was trendy to be swearing, shouting and going mental in the kitchen.”I’m 35 now, I’ve worked with Gordon Ramsay and people like that so I’ve been through it.”We try to stay away from swearing completely – you don’t get the best out of your kitchen by shouting and swearing. If you cook, you cook for the love of it.”You might get the star of the future who is put off because there is the wrong picture painted of our industry. They might not become a chef or join the kitchen.” What an amazing setting in the @Orwells_Rest #garden total #tranquility the #calm before #lunch service #beergarden #alfresco #terrace #rdguk #Henley #countryside #Oxfordshire #Berkshire @HenleyTCM @getreading @EdibleReading pic.twitter.com/BtRHd4nGoG— Orwells Restaurant (@Orwells_Rest) April 19, 2018 Mr Randall told the Telegraph: “It’s a different attitude in kitchens than there used to be. People don’t do the same kind of hours that they used to do. During those hours you try to get as much out of the chefs as you can get – there’s less of the screaming and shouting as chefs just walk out now! If everyone’s bullying you than you’re going to leave! People are a lot nicer now than they used to be as they know there’s such a demand for chefs these days they can go somewhere else.”So many restaurants have opened, there are so many openings now all the time – you need to build your own team and bring them on and make sure they stay.” Chefs such as Gordon Ramsay are known for their tempers in the kitchenCredit:STEPHANE DE SAKUTIN/AFP/Getty Images Mr Simpson said Michelin-starred restaurants are struggling to find young workers. He said: “Your high-end Michelin starred restaurants struggle – we are one of the best restaurants in the country and we struggle to find chefs. “The industry has changed a hell of a lot, I know lots of top chefs who really promote how they are treating their young chefs and nurturing them, who used to be known as very hard to work for.”“Back in the day, I worked in France with crazy French guys screaming at me. Nowadays it’s about enjoying yourself and treating your customers well and now all that kind of tense atmosphere is leaving the industry.”Greg Marchand, who runs the Frenchie restaurants in Paris and Covent Garden, said the industry is “facing a huge shortage of young, talented people.”He employs 65 members of staff between France and London, and said it is a struggle to recruit compared to when he was starting out in the industry.The restaurateur explained “I’m from a different generation where we used to line up to work in a restaurant we wanted to work in – it was the chef who would have our CV on his desk and we would have to sell ourselves to work in his restaurant.”Today, we as chefs and we as owners need to sell ourselves as we don’t have a pile of CVs on our desk. He also discourages shouting in his kitchen, and said restaurants are working on their company culture in order to become inclusive workplaces – because otherwise the new generation will not work there.Mr Marchand said: “You can’t shout at people – this time is over. You cannot do that. Today, a lot of restaurants are working very hard on the company culture. We’re trying to create opportunities for our staff, value their work, and this is the only way forward. Otherwise you are going to have a turnaround like crazy. Even more I’ve seen in London than in Paris.”Working in a kitchen is not always going to be rosy, he warned – and head chefs will still be seen giving their underlings a telling-off if needed. Stevie Parle, who runs multiple restaurants in London, says the glamourisation of the angry chef sets the industry back “Today if we don’t adapt – we are dealing with a new generation – this generation wouldn’t take what we did. If we don’t adapt, we can moan about it but if we don’t adapt you’ll become the old b—— you were moaning about when you were younger.” He said: “We do not tolerate bullying in any of our businesses. This not how we see a successful business in the future. It is zero tolerance. Sometimes we have a little b——ing in the kitchen but it needs to be kept strictly factual.”Theo Randall, head chef at the Intercontinental, said young people need to be nurtured or they will simply walk out. He agreed with other head chefs that the time of the “Kitchen Nightmares” scenario is over, and that staff tend to work shorter hours, in a kinder work environment. Want the best of The Telegraph direct to your email and WhatsApp? Sign up to our free twice-daily Front Page newsletter and new audio briefings.