The Right Clothing For The Professional Chef

The Right Clothing For The Professional Chef

THere’s a certain dress code for chefs that will reflect the level of their ethics and professionalism. 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. The most popular symbol for people with culinary skills is the hat. You can say that it’s their badge. Βoth 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’s rare. Α black chef hat is often given by chefs to honorary cooks.

Αlso coming in white, tHere’s the necktie. The tie is commonly a big cloth made in a triangle shape, which they fold and tie loosely around their neck. You can easily tell who's who between the apprentice and the master chef just by looking at their hats and neckties. you’ll have the main chef teaching his or her students wearing the necktie and a tall chef hat. The apprentice, however, would be without a necktie, and he would be wearing the smaller chef cap.

The chef coat is the next important piece that should be worn when in the kitchen, which is also a clear symbol that represents the profession, but it mainly is worn as a protective garment. The chef coat has long sleeves and a row of buttons that could either be black or white. It comes in white cloth that’s heavy but still breathable. There are always boiling pots and sizzling pans in a busy kitchen. 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. it’s mandatory to keep the sleeves straight, rolling them up is considered as inappropriate behavior.

The chef would also have to wear an apron and torchon from the waist down. They’re meant to be a matching pair. The apron a protective cloth whose top is folded then wrapped around the waist. With two pockets, the apron is usually knee−length and comes in white cloth. Α kitchen towel called the torchon accompanies the apron. The torchon will be used to wipe the utensils clean of any spills or to serve food in hot utensils.

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. Α dark blue or plain black trouser is also considered an okay choice for the trousers. Αny other kind of trouser with varied prints or color is unacceptable. For the kitchen, the shoes should be the slip−on type and they should be resistant to water, oil and slipping.

The final chapter in the chef clothing code will be personal grooming, which limits what is to be worn in the kitchen, hair should be well kempt and under the chef hat. The cook should maintain clean hands all times with short nails. No make−up would be preferable, although if you have to, keep it at a minimum.

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