Thank you for reading this blog presented by Aprons and Smocks. Aprons — Smocks — Chefwear. Chef Neckerchiefs The chef neckerchief absorbs sweat from your neck. Chef Pants Chef Pants are often baggy with elastic waistbands and odd patterns, and are absolutely essential in protecting chefs.
Chef Aprons The Chef Apron is a chef uniform essential. Chef Shoes Sturdy, comfortable, anti-slip chef shoes are a chef uniform essential. A traditional chef coat is a double-breasted jacket made from a thick, white, cotton cloth. Both Careme and Escoffier believed the white jacket was essential, as there was no better way to show that food was prepared in a pristine and safe environment.
White is also an optimal color to well as it can deflect heat, helping a chef in a steamy kitchen. The design of the chef coat itself has been carefully selected. The heavy cotton material helps protect the chef from any intense heat in the kitchen while remaining breathable and absorbent.
The long sleeves help to protect the arms from any burns and cuts. The buttons can also come undone quickly in case of an emergency like a hot spill. The double-breasted jacket protect chefs from steam, splashing liquids and other potential kitchen hazards. This double-breasted feature also can help hide stains. That particular pattern was chosen to help mask any spills or stains. The traditional long white apron was intended mostly for safety purposes as an extra layer of protection from any spills.
It was also designed to be able to remove easily in case of any emergencies. Chefs today have swapped the tall hats and checkered pants for more practical and modern styles.
This site uses cookies no, not the kind we bake to give us the best digital experience. By using campuscooks. Cookies Policy. The Beginnings of the Chef Uniform French chef Marie-Antoine Careme is credited with the look of the modern chef uniform along with many other culinary innovations. His book contains this sketch below: The two chefs in the drawing are depicted wearing a toque, trousers, a double-breasted jacket, and an apron.
The Chef Jacket A traditional chef coat is a double-breasted jacket made from a thick, white, cotton cloth. There are three main reasons professional chefs wear white: Cleanliness Marie-Antoine felt white was the most appropriate color choice for it symbolizes cleanliness — vital in professional kitchen, both while working but also in the impression it gives customers. Reflective White reflects heat which offers chefs extra protection from intense cooking temperatures. Bleaching Even though white shows stains easily, it can be bleached clean.
Treat stains as quickly as possible to avoid them setting in. Avoid rubbing the stain, and apply club soda or another solution if possible. Launder after each shift is over otherwise odors and stains will be more difficult to remove. If you're time-poor between shifts, consider using a professional laundry service.
After cleaning, store uniform safely to avoid any additional mess before starting a shift. Only wear the uniform inside the restaurant, not to and from work. Invest in spare set or two. Know when to replace items once they've become too worn from use.
What Not to Wear in the Kitchen As previously mentioned, kitchens can be hazardous places with intense heat, hot liquids, sharp utensils and heavy equipment. To minimize the risk of injuries, one should avoid wearing: Open toed shoes such as sandals Shoes with low traction Uncomfortable shoes Clothing made from synthetic and flammable fibers Clothing that does not fully cover arms and legs ie singlets and shorts As the information here shows, professional chefs are easily identified by not only the uniform they wear, but by the condition of such items.
This is a more modern addition and is used to hold tools of the trade including pens and thermometers. Chef pants are traditionally black and white checkered or striped.
This aids in hiding food stains that the chef may acquire while cooking. Chef hats or toques have been said to have been worn as early as the 16th century.
Traditionally, chef hats were high and pleated, with over pleats. It is widely believed that this number represented the number of ways a professional chef should be able to prepare an egg.
Over time, hats have changed as well. Many modern chefs prefer to wear shorter options, selecting either a skull cap or more modest chef toque.
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