Chef's In Restaurant
The double breasted jacket can be reversed to hide stains. The thick cotton cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. Knotted cloth buttons were used to survive frequent washing and contact with hot items. The black and white checked pattern frequent on trousers conceals minor stains. White is intended to signify cleanliness and is generally worn by highly visible head chefs. Aprons shield the wearer's garments from food splatters and stains.
The toque is a chef's hat that dates back to the 16th century. Different heights may 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. 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. Senior kitchen staff are also identified by their black trousers. These embellishments of uniform also serve as an indicator between the bounds of salaried, and casual or part time staff.
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