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The chef’s coat is the most standard uniform that many chefs wear. It can be white, black or a combination of the two colors. The long-sleeved double-breasted jacket is traditionally worn around the world by chefs since the 15th century. It is usually white or black, depending on the individual preferences of the chef. The double front wraps around and fastens with buttons or toggles for ease in taking it off and keeping food inside the pockets. This uniform has been used for hundreds of years throughout history.
The next uniform that is worn by chefs around the world is called a fry cook uniform, which consists of a shirt, pants and apron. A fry cook’s shirt can be short sleeved or long sleeved and is usually made out of cotton or polyester depending on the restaurant’s preference. The pants are also made out of cotton or polyester and are required to be light weight because they will be getting grease on them constantly throughout their work day. Fry cook uniforms are required to have two pockets on them as well as an adjustable waistband so they can be made larger if they get bigger throughout their shift. Fry cook uniforms come in different colors as well but most restaurants prefer black pants with a white cotton shirt.
Most of the time, chefs wear a long-sleeved double-breasted jacket that buttons up the front. It’s traditionally white or black, depending on the individual preferences of the chef uniform near me. The double front wraps around and fastens with buttons or toggles.
The coat is called a chef’s coat because it was originally worn by chefs in French restaurants in the 15th century. It was then adopted by chefs all over the world for use in their own kitchens, although some countries have their own names for it.
Tall hats are called toques (pronounced “tooks”) Blanche by French speakers and cook hats by English speakers. They are usually tall and round but sometimes cone-shaped like a dunce cap. They were first worn in ancient Greece when long hair was required to cover an exposed head. The toque Blanche originated as a way to keep hair out of soups, sauces, and other foods being prepared. Today, they are primarily used for decorative purposes and rarely seen outside of professional kitchens, except at high-end restaurants where they are often seen with the chef coat.
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