French Chef Marie-Antoine Careme credited with developing the current chef’s uniform in the mid – 19th century. Careme sought a uniform to honor the chef. He thought the color white more appropriate, and that it denotes cleanliness in the kitchen. But, nowadays black is becoming popular as black easily hides stains. White does not absorb heat, but helps reflect it back to protect from harsh heat of cooking flames and pans.
These uniforms aren’t made just to impress. It is also made to protect the Chef from any harm in the kitchen, and to keep the food clean during preparation and cooking.
Hat or Toque Blanc
-Keeps sweat out of the food
-Keeps hair out of the food
-Protects chef against heat from stoves oven and grills
-Protects chef from hot liquid spills and splatters
-Protects the chef’s lower body from burns from accident spillage of hot liquids and food stains.
-Helps prevent hot food or liquid from making contact with the chef’s skin.
-Protect the chef against injury from falling cutlery
-Slipping on wet or greasy floor.
Overall, the chef’s uniform is either made of cotton or poly fabrics, and is designed to protect the body against injuries from accidents, absorb sweat, and be light and comfortable while working in a hot and steamy kitchen.