Chef Clothing - The Right Apparel For Those In Professional Cooking6830303

The dressing code for chefs is always a vital part of his or her portrayal of professional ethics. 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. It is what marks them a professionals. 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. You would usually find that the hat comes in the color white. It could also be either pleated or not. There are also blac--colored chef fats, but that is rare. A black chef hat is often given by chefs to honorary cooks.

There is also the necktie, also white. It is usually a folded piece of large triangular cloth that is loosely tied around the neck. You can easily tell who's who between the apprentice and the master chef just by looking at their hats and neckties. The wearer of a necktie and a tall hat in a room filled with students learning how to cook would be none other than the master chef or cook. If you look at the apprentice, he would be wearing a smaller chef cap, and there would be no necktie in sight.

Chefs are also required to always wear the protective chef coat while in the kitchen. It serves as another symbol for the profession. Although the fabric that the chef coat is made of is heavy, it is still breathable. It is colored white, has long sleeves and has white or black buttons. Kitchens are always busy and you will always find boiling pots in them. To protect his arms from splashes that come from the boiling pots, the sleeves have to be long. The sleeves should be kept straight. Do not roll them because that is deemed to be inappropriate.

The apron and torchon are the pieces that are worn as from the waist down. Two seem somewhat to go together. The protective apron is made from cloth. Its top is folded before it is wrapped around the waist. Knee-length, the white apron falls down the legs and has two pockets. The torchon, on the other hand, is essentially a kitchen towel. 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. Usually made from a checked fabric, the slacks could either be blue-and-white or black-and-white. A dark blue or plain black trouser is also considered an okay choice for the trousers. Using other colors for your trousers as well as various patterns or prints is not allowed. On the other hand, the shoes - preferably slip-on - should have soles with a strong grip or traction that will prevent it from slipping even on wet floors. It is also important that the fabric be impervious to oil and resistant to water.

Naturally, personal grooming should also factor in. The hair should be tucked away under the chef hat and jewelries should be kept bare or at a minimum. He should clip his nails and keep them short always. The use of make up should be as minimal as possible if not none at all.