The Right Clothing For The Professional Chef2540781
Chefs can show how professional they are in how they dress or how they stick to a certain dress code for chefs. Let us look at each item of chef clothing worn by a chef in order to fully grasp the implications of the dress code for chefs. If we speak about chefs or anyone involved with cooking, the hat would be the first thing that would come to mind. You can say that it is their badge. Staying in the kitchen would require the chef to always have his or her hat on. Even if they are still studying to become chefs in the future, they should still don the hat. The common color for the hat is white and can have pleats or without. It is rare to see black chef hats but they do exist, and it is often accorded by professional chefs to honorary cooks.
The white necktie is the next on the list. It is usually a folded piece of large triangular cloth that is loosely tied around the neck. How they use their necktie and hat will indicate whether they are master chefs or apprentices. If you enter a cooking class, the one wearing a tall chef hat and necktie would be the master cook. If you look at the apprentice, he would be wearing a smaller chef cap, and there would be no necktie in sight.
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 is 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 is mandatory to keep the sleeves straight, rolling them up is considered as inappropriate behavior.
Worn from the waist down, the apron and torchon are also items in the chef's outfit. Two seem somewhat to go together. The top of the apron is to be folded and wrapped around the waist . The apron, which comes in white color, falls down the length down to the knees. It has two pockets. Accompanying the apron is a kitchen towel called the torchon. 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. You are not supposed to wear trousers with other designs or prints, or even other colors. At the feet should be the right type of kitchen shoes that are slip-ons, water and oil resistant and with a sole that is resistant to slipping.
The chef's grooming also figures largely in the dress code for chefs. No wayward hair strands are allowed so the hair should be properly bound and kept under the hat. He should also limit the accessories he brings into the kitchen. He should clip his nails and keep them short always. Make up should be kept at a minimum. In fact, it would be better if none is worn at all.
