A History of the Creation and Evolution of the Chef's Uniform

The History of the Chef's Uniform TRADITIONAL CHEF'S HAT (toque blanche) During the 16th century artisans of all types were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes. The only difference being the chef's clothes were gray and the priests were black. NECKERCHIEFS Today neckerchiefs are primarily worn for aesthetic purposes, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens. DOUBLE-BREASTED JACKET Can easily be reversed to hide stains that may accumulate throughout the day. The double layer of cotton is designed to insulate bodies against the intense heat of the stove or an accidental splattering of hot liquid. PATTERNED PANTS Though executive chefs often wear black pants, working chefs and cooks usually don pants with black-and-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soilings. It wasn't until the middle 1800's that chef Marie-Antoine Carême redesigned the uniforms. Carême thought the color white more appropriate, that it denoted cleanliness in the kitchen. The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. The History of the Restauřant These earliest inns and The need for public eateries was firmly This brought about the earliest form of restaurants- the roadside inn. Meals were served at a common table, with no menus. Every night was chef's choice. taverns were more than established as far back as just a place to eat. They served an important social function, bringing people together. the Roman Empire and Ancient China. In 1765, a man by the name of Boulanger added cooked lamb to a stew he sold in his shop, near the Louvre. The caterer's guild sued, but Boulanger won the case. Over the next 20 years leading up to the French Revolution, more and more shops like Boulanger's began opening up all over Paris. By the 17th Century, while full meals were still typically eaten at home, moderately well-to-do people would hire a trattatorie (caterer) or take their meals in a private salon, rather than in the main dining room of a public house. The 19th Century brought huge changes in travel, connecting cities by railway, increasing tourism travel, helping establish Tuxury dining destinations in Europe and abroad. The 20th Century has seen restaurants evolve into the familiar brands we see today, marking the rise of fast food, chains and franchises, as well as a return to organic, local foods. Sources: http://www.cheftalk.com/a/jackets-and-toques-the-history-of-the-chef-uniform http://www.prudentialuniforms.com/services/uniforms-and-apparel/restaurant http://www.thenounproject.com http://restaurants.about.com/od/resources/a/A-History-Of-The-Restaurant-Part-One.htm http://restaurants.about.com/od/resources/a/The-History-Of-Restaurants-Part-2.htm Prudential verall Supply