Chefs can show how professional they are in how they dress or how they stick to a certain dress code for chefs. A high level of importance is accorded the code on chef clothing but it’s not something anyone would understand without individually breaking it down. The most popular symbol for people with culinary skills is the hat. It is what marks them a professionals. Whenever they are in the kitchen, they are required to wear the hat, no matter what their level of skill is. 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.

Also coming in white, there is the necktie. It is usually a folded piece of large triangular cloth that is loosely tied around the neck. Current identifications methods for the apprentice and the master cook are by the use of a necktie and the hat. 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.

Yet another symbol of the profession that should always be worn in the kitchen is the chef coat. However, it is purely for protection purposes. The chef coat is white, made from a heavy yet breathable material, and has long arms and buttons that are white or black in color. The kitchen is always abuzz with activity that mainly revolves around boiling pots. The long sleeves of the chef coat protect the cook from hot splashes that jump from the hot pots. Chefs should never roll their sleeves because that is deemed to be inappropriate behavior. Therefore, they should always keep the sleeves straight.

Part of the outfit of a chef is the apron and torchon. They are supposed to be worn from the waist down. Two seem somewhat to go together. The protective apron is made from cloth. Its top is folded before it is wrapped around the waist. The apron, which comes in white color, falls down the length down to the knees. It has two pockets. A kitchen towel called the torchon accompanies the apron. It is used to serve dishes even when they are still hot and any oil or food spillage would be easily dealt with using this piece of cloth.

To sum up the appropriate dress code for the chef, we look at the slacks and shoes. The ideal kind of slacks has a fine, checked fabric print of black or blue color interweaved with white. A dark blue or plain black trouser is also considered an okay choice for the trousers. Any other kind of trouser with varied prints or color is unacceptable. At the feet should be the right type of kitchen shoes that are slip-ons, water and oil resistant and with a sole that is resistant to slipping.

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. Cleaning the hands and keeping the nails short is also important. The use of make up should be as minimal as possible if not none at all.

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