Chef's uniform

"Chef's hat" redirects here. For the Australian restaurant rating system see Restaurant rating.

The traditional chef's uniform, including hat.

The traditional chef's uniform (or chef's whites) includes a toque (traditional hat), white double-breasted jacket, and checkered pants. It is a common uniform in the Western world.

The double breasted jacket can be reversed to hide stains. Its thick cotton cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. Traditionally knotted cloth buttons were used because they could stand up to the frequent washing and survive contact with hot items without melting. Typically, men button to the right while women button to the left. The black and white checked pattern frequent on trousers serves to camouflage minor stains. The white color of other clothing articles is intended to signify cleanliness and are often worn by highly visible head chefs. Aprons are used to shield the rest of the wearer's garments from food splatters and stains. The toque is a chef's hat that dates back to the 16th century when hats were common in many trades. Different heights of hats sometimes indicate rank within a kitchen. The 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg. Some modern chefs have put their own distinct spin on the traditional uniform utilizing colors, patterns and design changes. Chefs may express their personal style by wearing a decorated chef's coat, some of which have food inspired prints. In more traditional restaurants, however, especially traditional French restaurants, the white chef’s coat is standard and considered part of a traditional uniform and as a practical chef's garment.

History

Chefs clothing remains a standard in the food industry. The tradition dates back to the mid-19th century. Marie-Antoine Careme, a popular French chef, is credited with developing the current chef’s uniform. The tall hats had already been introduced, but Careme wanted to create a specific uniform to honor the chef. White was chosen for the chef's coat to signify cleanliness. Later, the French Master Chef Georges Auguste Escoffier encouraged his kitchen staff to wear suits outside of work to signify professionalism of chefs. Escoffier brought the traditional chef's coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel.