Most chefs use this uniform almost every day of their lives: a hat, pants and a double filipina. Although these uniforms are similar in the the service Feeding worldwide, little is known of its history. However, the origin and reasons behind the chef's traditional costume are interesting.
Design uniform Chef's almost entirely is related to need. The Philippine, for example, is double so that it can be easily inverted and hide the spots that can accumulate throughout the day; The double layer of cotton is also designed to insulate our bodies from intense heat from the stove or accidental splashes of hot liquid.
Even knotted cloth buttons were invented for a reason - the cloth withstands frequent washing and the buttons survive the abuse they often have from contact with pots, pans and other heavy equipment.
Although executive chef often use Black pantsWork chefs generally wear black and white check pants because they better hide stains. The collars worn today are simply aesthetic, giving our uniforms a finished look, but the cotton cloths were originally created around the neck to soak up the sweaty body while working in the hot kitchens of yesteryear.
The traditional hat of the cook, or toque blanche, is the most distinguished and recognizable part of the uniform. Hats are said to have been worn by the XNUMXth century. Artisans of that period (including cooks) were often imprisoned, and in some cases executed for their free thought.
To avoid persecution, some chefs took refuge in Orthodox churches and were hidden among the priests of the monasteries. There they wore the same clothes as the priests - including their tall hats and long suits - except that the chefs' clothes were gray and that of the priests was black.
It was not until the mid 1800s that the chef Marie-Antoine Carême redesigned the uniforms. Carême thought that white was the most appropriate color, since it denotes cleanliness in the kitchen; also at this time she and her staff began to use the double Philippines. Carême also thought that hats should be of various sizes, to distinguish cooks from chefs. Chefs began to wear tall hats and younger chefs wore shorter, cap-type hats. Carême herself wore a hat that was 18 inches tall.
The folded pleats of a hat, which later became a feature of the chef's hat, say they have been added to indicate the more than 100 ways a chef can cook an egg.
Escoffier also considered the cleanliness of the chef's uniform as very important, and that it promoted professionalism. He encouraged his staff to keep uniforms clean and complete at work, and also to wear capes and ties while they were not working. Today many chefs around the world wear the same outfit as 400 years ago. Along with other inventions in the 50s, paper hats were invented that could be discarded after getting dirty
El uniform Chef's traditional may be the standard for our profession, but it is definitely not the law. Since the mid-XNUMXs a region of chef and cooks have begun to wear non-traditional outfits, the cotton of the pants and the Philippine is increasingly replaced by denim, and in some cases is patterned with peppers, flowers, and school insignia. kitchen. While some chefs view this new style as unprofessional, others use it because of the comfort and opportunity to express individuality through their clothes.