Chef Clothing - The Right Apparel For Those In Professional Cooking
The dressing code for chefs is always a vital part of his or her portrayal of professional ethics. Let us look at each item of clothing worn by a chef in order to fully grasp the implications of the dress code for chefs. For starters, the hat is the main symbol that shows one is familiar with cookery skills. It is what marks them a professionals. Both those who are still learning the skills and those with mastery of the skills are expected to wear the hat when in the kitchen. Whether the hat is pleated or not, it usually comes in white. There are also black-colored chef fats, but that is rare. A black chef hat is often given by chefs to honorary cooks.
There is also the necktie, also white. Usually made with a large triangular piece of cloth, it is folded and tied loosely around the neck. One way to identify who the master chef or the apprentice is would be to take note of the way they wear their hat and necktie. If you enter a cooking class, the one wearing a tall chef hat and necktie would be the master cook. On the other hand, the apprentice will wear a chef cap, which is smaller than the hat, and will not put on a necktie.
Chefs are also required to always wear the protective chef coat while in the kitchen. It serves as another symbol for the profession. The chef coat is white, made from a heavy yet breathable material, and has long arms and buttons that are white or black in color. The kitchen is probably one of the busiest places a chef could be, and often, there is a boiling pot in sight. The chef coat is long-sleeved in order to protect the chef's arms from being splashed with oil or water from the boiling pots. The sleeves should be kept straight. Do not roll them because that is deemed to be inappropriate.
Worn from the waist down, the apron and torchon are also items in the chef's outfit. They are supposed to complement each other. The protective apron is made from cloth. Its top is folded before it is wrapped around the waist. The apron, which comes in white color, falls down the length down to the knees. It has two pockets. Along with the apron is the torchon, which is more of a kitchen towel. It ideally is used to handle hot utensils when serving dishes, and to wipe of any spillage on the utensils before the food leaves the kitchen.
The shoes and the pair of slacks that the chef wears will also be a part of the whole chef outfit. The ideal kind of slacks has a fine, checked fabric print of black or blue color interweaved with white. If patterns are not really preferred, a plain black or dark blue pair of trousers is also a good choice. Any other color or pattern or design would be frowned upon. The shoes should be the slip-on type, and the sole should have good traction for dealing with slippery surfaces. They should also be water and oil resistant.
The chef should also maintain good grooming. Any unnecessary items should be kept away from the kitchen, and his or her hair should always be tucked under the hat. He should clip his nails and keep them short always. Avoid wearing too much makeup or, if possible, do not wear any makeup at all.
There is also the necktie, also white. Usually made with a large triangular piece of cloth, it is folded and tied loosely around the neck. One way to identify who the master chef or the apprentice is would be to take note of the way they wear their hat and necktie. If you enter a cooking class, the one wearing a tall chef hat and necktie would be the master cook. On the other hand, the apprentice will wear a chef cap, which is smaller than the hat, and will not put on a necktie.
Chefs are also required to always wear the protective chef coat while in the kitchen. It serves as another symbol for the profession. The chef coat is white, made from a heavy yet breathable material, and has long arms and buttons that are white or black in color. The kitchen is probably one of the busiest places a chef could be, and often, there is a boiling pot in sight. The chef coat is long-sleeved in order to protect the chef's arms from being splashed with oil or water from the boiling pots. The sleeves should be kept straight. Do not roll them because that is deemed to be inappropriate.
Worn from the waist down, the apron and torchon are also items in the chef's outfit. They are supposed to complement each other. The protective apron is made from cloth. Its top is folded before it is wrapped around the waist. The apron, which comes in white color, falls down the length down to the knees. It has two pockets. Along with the apron is the torchon, which is more of a kitchen towel. It ideally is used to handle hot utensils when serving dishes, and to wipe of any spillage on the utensils before the food leaves the kitchen.
The shoes and the pair of slacks that the chef wears will also be a part of the whole chef outfit. The ideal kind of slacks has a fine, checked fabric print of black or blue color interweaved with white. If patterns are not really preferred, a plain black or dark blue pair of trousers is also a good choice. Any other color or pattern or design would be frowned upon. The shoes should be the slip-on type, and the sole should have good traction for dealing with slippery surfaces. They should also be water and oil resistant.
The chef should also maintain good grooming. Any unnecessary items should be kept away from the kitchen, and his or her hair should always be tucked under the hat. He should clip his nails and keep them short always. Avoid wearing too much makeup or, if possible, do not wear any makeup at all.
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