Chef's uniform

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A young woman wearing the traditional chef's uniform, including hat.

The traditional chef's uniform, including toque (traditional hat), white double breasted jacket, and checked pants are instantly recognized by most members of the Western world, especially in this day of television's celebrity chefs. What isn't obvious is the origins, generally for practical reasons, of each item.

The double breasted jacket can be reversed to hide stains. Its thick cotton cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. Traditionally knotted cloth buttons were used because they could stand up to the frequent washing and survive contact with hot items without melting.

The hound's tooth checked pattern frequent on trousers serves to camouflage minor stains. The use of white for other pieces of clothing, especially by highly visible head chefs, is intended to denote cleanliness.

An apron is an obviously useful piece of equipment used to shield the rest of the wearer's garments from food splatters and stains.

The toque (chef's hat) dates back to the 16th century when hats were common in many trades. Different heights of hats indicate rank within a kitchen. The symbolism of the 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg.

Some modern chefs have put their own distinct spin on the traditional uniform. Color, pattern and design changes all contribute to the unique personality of these chefs. But the traditional, practical, clothing of the chef still remains a standard in the food industry. The tradition dates back to the mid-19th century. Marie-Antoine Careme, a popular French chef is credited with developing the current chef’s uniform. The tall hats had already been introduced, but Careme wanted to create a specific uniform to honor the chef. White was chosen for the chef's coat since it is symbolic of cleanliness, something desirable in all kitchens.

Later, the French Master Chef, George Auguste Escoffier would also encourage his kitchen staff to wear suits outside of work so as to preserve the dignity of the chef. Escoffier would bring the traditional chef's coat to London managing the restaurants at first the Savoy Hotel and then at the Carlton Hotel.

In more eclectic restaurants chefs may exert their personal style by wearing a decorated chef's coat. Some chef’s coats now have food inspired prints, like decorative chili peppers. In more traditional restaurants, however, especially traditional French restaurants, the white chef’s coat still reigns supreme and is considered part of a dignified uniform, as well as a practical garment for the chef.