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Chefs Uniforms, The Reason Why...
Monday, April 20, 2009
The chefs uniform. When asked the reason behind why Chefs wear checkered pants, the average Joe responded with "because generally Chefs are so dull they cant think of anything a bit more 'flavorsome' (pun intended) to wear".
But the real question is 'Do Chefs even know why they wear what they do?'
Up until a Hellraiser himself actually asked me if I knew the reason as to why I put on that uniform I wear 5 days a week, I had no idea there even was a reason.
But the truth is behind every little detail of a chefs uniform is a very valid explanation as to why it has been designed like it is.
Lets start with the Toque Blanche (Chefs hat).
Many people may think it is to keep stray bits of hair falling into food, and that's very correct, it is. But why does a traditional chefs hat have exactly 100 pleats in it? And why are some chefs hats higher than others?
The 100 pleats in the Chefs hat resembles all the ways in which to cook an egg.
Traditionally the Chef would have to demonstrate that he knew every way to cook an egg before receiving the honorary hat.
When designing the uniform, chefs decided that Chefs hats should be of different sizes, to distinguish the cooks from the Chefs. The tallest recorded Chefs hat in History was supposedly 18inches tall worn by Marie-Antoine Careme.
Much of the chefs uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate the Chefs body against the intense heat of the stove or an accidental splattering of hot liquid.
Cloth buttons were even developed as they are able to withstand the constant washings and abuse buttons get in the kitchen from the pots and pans.
Now while on the subject of buttons, traditionally it was only the Executive or Head Chef that wore black buttons. Sometimes the Sous Chefs would also don black buttons as a sign of superiority and to distinguish the hierarchy of the kitchen brigade.
In very large establishments that often have several kitchens and up to 100 Chefs, black buttons would also be of great value so a passer by could identify who is in charge of that certain kitchen. Everyone else would wear white buttons as a sign of respect to those in a position of power.
The same rules apply with Chef pants. Majority of the kitchen brigade would wear checkered pants with the hounds-tooth print to camouflage spills and stains which might occur on the pants throughout he day.
Only the Executive Head and Sous Chef would wear black pants to further distinguish there superiority. Black pants were also practical for theses chefs as they could go to meetings without having to change their pants.
The Neckerchief today is used mainly to give a finished look of the Chefs uniform, but traditionally it's use was to soak up body sweat while working in the hot kitchen.
Chefs aprons must always be below the knee due to spillages being able to run off an apron and onto the floor rather than soaking straight into pants, thus burning a chefs leg.
As you can see from the brief description above, there is a reason why Chefs wear what we do. Many Chefs prefer to adhere to traditional chef's attire-the chefs uniform and its history are something to be proud of. On the other hand, it is understandable that a chef would want to be expressive.
As with anything, the chefs uniform will continue to evolve, who knows what the future has to hold? One thing is certain though, the image of a chef, in a full chef uniform, a pristine white jacket and toque, is recognized the world over as a professional.
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But the real question is 'Do Chefs even know why they wear what they do?'
Up until a Hellraiser himself actually asked me if I knew the reason as to why I put on that uniform I wear 5 days a week, I had no idea there even was a reason.
But the truth is behind every little detail of a chefs uniform is a very valid explanation as to why it has been designed like it is.
Chefs Hat
Lets start with the Toque Blanche (Chefs hat).
Many people may think it is to keep stray bits of hair falling into food, and that's very correct, it is. But why does a traditional chefs hat have exactly 100 pleats in it? And why are some chefs hats higher than others?
The 100 pleats in the Chefs hat resembles all the ways in which to cook an egg.
Traditionally the Chef would have to demonstrate that he knew every way to cook an egg before receiving the honorary hat.
When designing the uniform, chefs decided that Chefs hats should be of different sizes, to distinguish the cooks from the Chefs. The tallest recorded Chefs hat in History was supposedly 18inches tall worn by Marie-Antoine Careme.
Chefs Jacket
Much of the chefs uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate the Chefs body against the intense heat of the stove or an accidental splattering of hot liquid.
Chefs Buttons
Cloth buttons were even developed as they are able to withstand the constant washings and abuse buttons get in the kitchen from the pots and pans.
Now while on the subject of buttons, traditionally it was only the Executive or Head Chef that wore black buttons. Sometimes the Sous Chefs would also don black buttons as a sign of superiority and to distinguish the hierarchy of the kitchen brigade.
In very large establishments that often have several kitchens and up to 100 Chefs, black buttons would also be of great value so a passer by could identify who is in charge of that certain kitchen. Everyone else would wear white buttons as a sign of respect to those in a position of power.
Chefs Pants
The same rules apply with Chef pants. Majority of the kitchen brigade would wear checkered pants with the hounds-tooth print to camouflage spills and stains which might occur on the pants throughout he day.
Only the Executive Head and Sous Chef would wear black pants to further distinguish there superiority. Black pants were also practical for theses chefs as they could go to meetings without having to change their pants.
Chefs Neckerchief
The Neckerchief today is used mainly to give a finished look of the Chefs uniform, but traditionally it's use was to soak up body sweat while working in the hot kitchen.
Chefs Aprons
Chefs aprons must always be below the knee due to spillages being able to run off an apron and onto the floor rather than soaking straight into pants, thus burning a chefs leg.
As you can see from the brief description above, there is a reason why Chefs wear what we do. Many Chefs prefer to adhere to traditional chef's attire-the chefs uniform and its history are something to be proud of. On the other hand, it is understandable that a chef would want to be expressive.
As with anything, the chefs uniform will continue to evolve, who knows what the future has to hold? One thing is certain though, the image of a chef, in a full chef uniform, a pristine white jacket and toque, is recognized the world over as a professional.
