Food ProductionUncategorized

Proud History Of Chef’s Uniform In Brief

The traditional chef’s uniform may be the standard for our profession, but it’s definitely not the law. It’s all about pride. If you have it in your profession, you will have it in your uniform. Much of the chef’s uniform has developed out of necessity. In 1822, When French artist Marie-Antoine Careme released a sketch called “Le Maitre d’Hotel Francais.” In the portrait, two chefs are depicted as wearing the toque, trousers, a double-breasted jacket and an apron.

A Cooks Uniform Reasons To:

• Protect the body against Burn from boiling hot liquids.

• Protect the body from heat rate from oven and grills.

• It is also used for hygienic reason too. It can be easily laundered look clean and smart.

Classical Professional Chef’s Uniform Consists Of:

• A cook’s white hat

• White necktie

• An optional name tag

• Long sleeved double cuffed double breasted white Jacket

• White or black buttons

• A dish cloth

• Right knee length apron

• Check trousers or slacks.

• Study slip resistant shoes.

A professional cook also needs to care about appearance:

• Jewellery except a wedding ring must not be worn in a Kitchen.

• Heavy makeup and nail polish must not be worn in a Kitchen.

• Strong perfumes and body spray should not be used.

• A hair net should be worn if the hair is below the collar line.

The Hat is a symbol:

The Chef’s Hat identified a person who is learning to cook or a person who has learnt the skills to call himself a professional Cook/Chef. The skills and knowledge could have been learnt from a college, institution, cookery course apprenticeship in a commercial kitchen or from good working experience over a number of years in a commercial kitchen under the guidance of a qualified Chef.

People working in a kitchen without wearing a cook’s hat show a lack of professionalism and training. Trained cook/chef’s hat are tall and indicate that training is completed that is fully trained. Alternatively white or black caps are worn at school or college and usually indicates that training is not complete or while cooks working in a kitchen. Genuine chef wear a traditional Chef’s Hat when in front of the public.

The Chef Hat Is Designed To Keep The Hair Clean And Healthy:

• Protecting hairs from the smoke and oil in the kitchen.

• Allowing air to circulate on the top of the head

• Preventing loose hair from the following on to the food.

• A professional Chef will always wear a hat and demand that other cooks in the kitchen wear the traditional cooks hat.

The Necktie:

• The Necktie it usually white and it is a large traditional triangular light cloth which is folded and worn around the neck while working in kitchen.

• You can identify shapes who are fully trained passionate about their skills, they wear tall white hat and white necktie.

The Cooks White Coat Or Jacket:

The coat protect the chest and arms from the heat of stoves, to achieve this the coat must be double breasted and long sleeve and away be button up with the correct number of buttons Which allows for four layers of cloth between the heat source and front of the body.

To protect the arms the sleeves should not be rolled up. The coat protects the chest and arms from the heat of stoves and splashes from the boiling liquids.

The Apron:

It is white and rectangular in shape is designed to protect the lower body from accidentally spilled hot liquids and it worn from the waist to just below knee. The top of the apron is easily and quickly changed. This allow cook to put on clean apron before meeting customer, entering dining room.

The Trousers & Slacks:

Traditional cook’s pants have a small Black Or Blue and white checks pattern. These are the other stylish coats and pant with very noticeable large square pattern pants and trendy cut coates.

The Shoes:

High-quality, supportive and protective footwear is an often overlooked part of the uniform, but also a very important part, a fact to which anyone who stands all day can attest.

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