Chef's uniform

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The traditional chef's uniform (Le Chef de l'Hotel Chatham, Paris, by William Orpen, painted ca. 1921) William Orpen Le Chef de l'Hotel Chatham, Paris.jpg
The traditional chef's uniform (Le Chef de l'Hôtel Chatham, Paris, by William Orpen, painted ca. 1921)

The traditional chef's uniform (or chef's whites) includes a toque blanche ("white hat"), white double-breasted jacket, pants in a black-and-white houndstooth pattern,[ citation needed ] and apron. It is a common occupational uniform in the Western world. The chef's buttons also have a meaning: while qualified chefs wear black buttons, students wear white buttons. Kitchen brigades used to be massive, although today, chefs must be occupied in various areas of the kitchen, thus, being in charge for only one section is hardly possible anymore.

Description

The toque is a chef's hat that dates back to the 16th century. [1] Different heights may indicate rank within a kitchen [1] and the number of folds can also signify a chef's expertise, with each pleat representing a technique that has been mastered. [2] The folds are also said for each one to represent a different way to prepare an egg.

In more traditional restaurants, especially traditional French restaurants, the white chef's coat is standard and considered part of a traditional uniform and as a practical chef's garment. The thick cotton cloth protects from the heat of stoves and ovens and protects from splattering of boiling liquids. [3] The double breasted jacket is used to add protection to the wearer's chest and stomach area from burns from splashing liquids. This can also be reversed to hide stains. [3] Knotted cloth buttons were used to survive frequent washing and contact with hot items. White is intended to signify cleanliness and is generally worn by highly visible head chefs. [2] Increasingly, other colours such as black are becoming popular as well.

The long, wide chef's apron serves many functions. It is primarily worn for safety purposes. The apron will take the main impact should hot liquid spill over a pot as the chef is carrying it, and can be quickly removed to get it away from the undergarments and legs. Aprons that are lengthy and cover most of the front side of the body are very useful in restaurants and commercial kitchens. Normally these are called bib aprons [4] which can be available in adjustable neck straps just because of commercial usage as uniform. Traditionally, the purpose of the apron was also to protect the wearer's garments from food stains and smells. [5] It is also used to provide a convenient cloth with which to wipe messy hands or to dry washed hands, although this would be considered unhygienic now. [5] Sometimes, an apron will contain pockets, enabling a chef to easily carry the tools of their trade. [6]

These embellishments of uniform also serve as an indicator between the bounds of salaried, and casual or part-time staff. [3] [7]

Chef at a restaurant in the United Kingdom, 2013 Chef at Jimmy's World Grill & Bar.jpg
Chef at a restaurant in the United Kingdom, 2013

Chefs' clothing remains a standard in the food industry. The tradition of wearing this type of clothing dates back to the mid-19th century. Marie-Antoine Carême, a popular French chef, is credited with developing the current chef's uniform. The toques were already used, but he sought a uniform to honour the chef. White was chosen for the chef's coat to signify cleanliness. Later, the French master chef, Georges Auguste Escoffier, brought the traditional chef's coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel.

Related Research Articles

<span class="mw-page-title-main">Apron</span> Outer protective garment

An apron is a garment that is worn over other clothing to cover the front of the body. They may have several purposes, typically as a functional accessory that protects clothes and skin from stains and marks. However, other types of aprons may be worn as a decoration, for hygienic reasons, as part of a uniform, or as protection from certain dangers such as acid, allergens or excessive heat. It can also be used at work stations to hold extra tools and pieces or protect from dust and unwanted materials.

<span class="mw-page-title-main">Cassock</span> Christian clerical coat

The cassock or soutane is a Christian clerical clothing coat used by the clergy and male religious of the Oriental Orthodox Churches, Eastern Orthodox Church and the Catholic Church, in addition to some clergy in certain Protestant denominations such as Anglicans and Lutherans. "Ankle-length garment" is the literal meaning of the corresponding Latin term, vestis talaris. It is related to the habits traditionally worn by nuns, monks, and friars.

<span class="mw-page-title-main">Suit</span> Western business attire of matching jacket and trousers

A suit, lounge suit, or business suit is a set of clothes comprising a suit jacket and trousers of identical textiles generally worn with a collared dress shirt, necktie, and dress shoes. A skirt suit is similar, but with a matching skirt instead of trousers. It is currently considered semi-formal wear or business wear in contemporary Western dress codes, however when the suit was originally developed it was considered an informal or more casual option compared to the prevailing clothing standards of aristocrats and businessmen. The lounge suit originated in 19th-century Britain as sportswear and British country clothing, which is why it was seen as more casual than citywear at that time, with the roots of the suit coming from early modern Western Europe formal court or military clothes. After replacing the black frock coat in the early 20th century as regular daywear, a sober one-coloured suit became known as a lounge suit.

A tailcoat is a knee-length coat characterised by a rear section of the skirt, with the front of the skirt cut away.

<span class="mw-page-title-main">Jacket</span> Clothing for the upper body

A jacket is a garment for the upper body, usually extending below the hips. A jacket typically has sleeves and fastens in the front or slightly on the side. A jacket is generally lighter, tighter-fitting, and less insulating than a coat, which is outerwear. Some jackets are fashionable, while others serve as protective clothing. Jackets without sleeves are vests.

<span class="mw-page-title-main">Frock coat</span> Mens formal knee-length coat

A frock coat is a formal men's coat characterised by a knee-length skirt cut all around the base just above the knee, popular during the Victorian and Edwardian periods (1830s–1910s). It is a fitted, long-sleeved coat with a centre vent at the back and some features unusual in post-Victorian dress. These include the reverse collar and lapels, where the outer edge of the lapel is often cut from a separate piece of cloth from the main body and also a high degree of waist suppression around the waistcoat, where the coat's diameter round the waist is less than round the chest. This is achieved by a high horizontal waist seam with side bodies, which are extra panels of fabric above the waist used to pull in the naturally cylindrical drape. As was usual with all coats in the 19th century, shoulder padding was rare or minimal.

<span class="mw-page-title-main">Blazer</span> Striped or bright, solid-color informal jacket

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<span class="mw-page-title-main">White coat</span> Coat worn by medics and scientists

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<span class="mw-page-title-main">Lapel</span> Two flaps of material turned back on the chest, especially a continuation of a coat collar

A lapel is a folded flap of cloth on the front of a jacket or coat below the collar. It is most commonly found on formal clothing and suit jackets. Usually it is formed by folding over the front edge of the jacket or coat and sewing it to the collar, an extra piece of fabric around the back of the neck.

<span class="mw-page-title-main">Serbian traditional clothing</span>

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<span class="mw-page-title-main">Uniforms of the Royal Navy</span> Clothes worn by the Royal Navy

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<span class="mw-page-title-main">Scrubs (clothing)</span> Lightweight, washable clothing worn by hospital staff or other medical personnel

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References

  1. 1 2 Engber, Daniel (28 March 2014). "Who Made That Chef's Toque?". The New York Times Magazine. Retrieved 25 July 2018.
  2. 1 2 Jones, G. Stephen (8 June 2010). "Chef Hat – History & Facts". The Reluctant Gourmet. Retrieved 5 Nov 2018.
  3. 1 2 3 Blackmon, David (5 November 2008). "Kitchen uniforms: Why do chefs wear white?". Chicago Defender . Archived from the original on 10 June 2014.
  4. "Bib Aprons". Restaurant Linen Store. 2021. Retrieved 2 Feb 2021.
  5. 1 2 "Cooking Aprons: An Overview". BestBuy Uniforms. 2013. Archived from the original on 2 February 2014.
  6. "Chef Aprons". ApronWarehouse. 2018. Retrieved 25 July 2018.
  7. Mayer, Caroline E. (4 April 1991). "Traditional chef's hat stirs kitchen debate". Chicago Sun-Times . Archived from the original on 10 June 2014.