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| − | The dressing code for chefs is always a vital part of his or her portrayal of professional ethics. A high level of importance is accorded the code on [http://www.redstonecatering.com/chef-supplies/chef-clothing.html chef clothing] but it's not something anyone would understand without individually breaking it down. Probably the most popular symbol for people with superior cooking skills is the hat. They use it as a way to set them apart in their profession. 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. Usually white, the hat could either come with pleats or none at all. It is rare to see black chef hats but they do exist, and it is often accorded by professional chefs to honorary cooks.
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| − | Also coming in white, there is the necktie. The necktie comes in the form of a triangular piece of cloth. After folding, it is then tied loosely around the neck. One way to identify who the master chef or the apprentice is would be to take note of the way they wear their hat and necktie. 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. The apprentice, on the other hand, will be wearing a smaller hat, called the chef cap. He would not be using a necktie, either.
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| − | 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. The kitchen is probably one of the busiest places a chef could be, and often, there is a boiling pot in sight. The purpose of the long sleeves is to protect the arms of the chef from being splashed with wayward boiling water from these pots. The sleeves must be kept unfurled and straight at all times. They are not to be rolled up or folded because that violates their ethics.
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| − | Part of the outfit of a chef is the apron and torchon. They are supposed to be worn from the waist down. They are meant to be a matching pair. The protective [http://www.ehow.com/how_16354_make-apron.html apron] is made from cloth. Its top is folded before it is wrapped around the waist. With two pockets, the apron is usually knee-length and comes in white cloth. A kitchen towel called the torchon accompanies the apron. Although the utensils are still hot, using the torchon would enable you to serve the food. It is also used to wipe the utensils clean of any spillage before serving them to the customers.
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| − | The dress code for chefs also require that they use the proper shoes and slacks. The print on the slacks is preferably checked, with either blue or black as the dominant color and white as the secondary color. Or you could choose to wear a pair of black trousers or a pair of dark blue slacks instead. 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.
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| − | The chef's grooming also figures largely in the dress code for chefs. No wayward hair strands are allowed so the hair should be properly bound and kept under the hat. He should also limit the accessories he brings into the kitchen. Aside from maintaining good hand hygiene, he should also keep his nails short all the time. Avoid wearing too much makeup or, if possible, do not wear any makeup at all.
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Текущая версия на 19:12, 18 декабря 2025
