The traditional chef's uniform (or chef's whites) includes a toque blanche (traditional hat), white double-breasted jacket, pants in a black-and-white houndstooth pattern, and apron. It is a common occupational uniform in the Western world.
The toque is a chef's hat that dates back to the 16th century. Different heights may indicate rank within a kitchen, and they are designed to prevent hair from falling into the food when cooking. The 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg.
In more traditional restaurants, 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. Most serious chefs wear white coats to signify the importance and high regard of their profession. The thick cotton cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. The double breasted jacket can be reversed to hide stains. Knotted cloth buttons were used to survive frequent washing and contact with hot items. White is intended to signify cleanliness and is generally worn by highly visible head chefs. Senior kitchen staff are also identified by their black trousers.
The long, wide chef's apron provides many advantages. It shields the wearer's garments from food stains and smells. It provides a convenient cloth with which to wipe messy hands or to dry washed hands. The many pockets enable a chef to easily carry the tools of his trade.
These embellishments of uniform also serve as an indicator between the bounds of salaried, and casual or part-time staff.
Video Chef's uniform
History
Chefs' clothing remains a standard in the food industry. The tradition of wearing this type of clothing dates back to the mid-19th century. Marie-Antoine Careme, a popular French chef, is credited with developing the current chef's uniform. The toques were already used, but he sought a uniform to honour the chef. White was chosen for the chef's coat to signify cleanliness. Later, the French master chef, Georges Auguste Escoffier, brought the traditional chef's coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel.
Maps Chef's uniform
References
Source of article : Wikipedia
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