That way anyone entering the kitchen would know who was in charge, as well as the status of each person working there. He tucked a piece of round cardboard inside a flattened, starched toque. The author of La Cuisine Anglaise wrote in that the toque replaced the bonnet or beret-style hat in kitchens 54 years earlier in This hat has a vulgar aspect. As recently as the s, toque manufacturers kept files on each of the chefs for whom they made hats, including height, weight, hat size, and rank in the kitchen.
The advantage of these unique wide-flapped jackets was that if the front of the jacket became soiled, the flaps could be reversed — with the dirty one hidden behind — to create a better appearance. Thus, the chef could wear a clean jacket for twice as long. In addition, there were two layers of protection from spills, splashes, heat, and steam. Since the jacket buttons either way, it is equally appropriate for men and women.
The jackets were also fitted with longer sleeves than necessary. This was to protect the arms from burns in case of inadvertent contact with hot oven doors, and to allow the chef to grab the cuffs in his hand to use as instant oven mitts if he had to touch a hot pan or reach over an open flame. Nowadays, most chefs use side towels to protect their hands while lifting hot items from the stove or oven.
When not using the towel, it is tucked into the string of the apron. The side towel is not meant to be used as a wiping cloth. If, out of habit or instinct, a spill is cleared with a side towel it should be replaced immediately. Once they become even slightly wet, side towels can no longer insulate the hands. Instead, they will conduct the heat, which will move quickly through the moisture.
And if you drop the pot when you burn your hands, you are liable to give yourself or others burns on the legs and feet from the splash. Aprons are worn over the jacket and midsection to protect the uniform as well as the chef. With chefs cooking and reaching over large open flames, the apron was historically a safety measure. Now it is worn to keep the uniform clean, protecting the jacket and pants from spills, scalds, and stains.
Though this uniform is widely believed to simply serve as a distinction between a chef, who is the head of the kitchen, and a cook, this uniform was born from function. From the hat to the shoes, the uniform of a chef was chosen to emphasise his exacting skills. A great chef is supposed to be precise and, as a result, no spills should occur and his uniform should remain clean.
However, these simple adjustments to the uniform ensure that, if the chef unfortunately has an accident, patrons will remain unable to detect it. Notify me of new comments via email. Notify me of new posts via email. Skip to content Skip to navigation Loose Fit for Comfort Most chefs and restaurant cooks wear a black-and-white checked pattern on their pants called houndstooth. Or Just To Be Different! Like this: Like Loading Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:.
Loose fitting trousers help keep the hot oil from contacting the skin. At the same time, an overly baggy style is sometimes worn by chefs in the U. If the material is too loose, it might catch on kitchen equipment, or even catch on fire.
The tour de cou , a necktie or neckerchief worn around the neck, although it is not used as often these days, was meant to mop up sweat both from the neck and the brow. The different colors could also be used to identify different members of the kitchen staff, although it is not clear how much this actually came into play. Modern kitchens are better ventilated than older ones, so there is less need for the necktie, but it is still worn out of a sense of tradition, by some chefs.
As well, the armed forces, caterers, hotels, and cooking schools often require colored neckties. Using them to actually wipe sweat from the face is now against health and safety regulations, as it is considered unhygienic so wearing them at all is either to identify kitchen ranks, or simply to be traditional.
Chefs usually wear a long white apron that is folded over on top and tied in the front. It at least covers the knees. The apron is additional protection against heat and burns. Tying the apron in front allows it to be removed more quickly.
They should be non-slip. Sometimes chefs wear shoes with steel toecaps to offer additional protection, but today, you are just as likely to see a chef wearing sandals or sneakers.
If you watch TV chefs, you might notice they wear a towel looped through the ties of their apron and hanging at their side along the thigh. You might see chefs doing two different things with these towels. Drying or wiping their hands, or using it to hold hot pots and pans. Which do you think is proper? Yes, it is traditionally meant to hold pots and pans.
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