Chef….. it´s good to know

Just for your knowledge

Philippines and Caps. History and Evolution of the way we dress
The chef, mostly uniform use this almost every day of their lives: a cap, trousers and a double Filipino. Though these uniforms are similar in the foodservice industry worldwide, little is known of its history. However, the origin and reasons behind traditional chef’s attire are interesting. The chef’s uniform design almost entirely relates to the need. The Philippines, for example, is double that can be reversed easily and hide stains that may accumulate throughout the day, the double layer of cotton is also designed to insulate our bodies from the intense heat of the stove or accidental spills hot liquid. Even the knotted cloth buttons were invented for a reason – supports the frequent washing cloth and buttons survive the abuse that often have contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs pants usually wear black and white plaid pants because they hide stains better. The collars used today are merely cosmetic, give the uniforms a more finished look, but cotton cloths were originally created around the neck to soak body sweat while working in the hot kitchens of yesteryear. Traditional chef’s hat, or toque blanche, is the most distinguished and recognizable uniform. It is said that for the sixteenth century caps were used. The artisans of this period (including chefs) were often imprisoned and sometimes executed because of their freethinking.
To avoid persecution, some chefs sought refuge in Orthodox churches and priests were hidden among the monasteries. He wore the same clothes as the priests – including their tall hats and long robes – except that the chef’s clothes were gray and the priest was black.

It is not until mid-1800 that the chef Marie-Antoine Carême redesigned the uniforms. Carême thought the color white was more appropriate since it denoted cleanliness in the kitchen, also at this time she and her staff began using the Philippines doubles. Carême also thought that the hats should be of different sizes, to distinguish the cooks from the chefs. The chef began to wear the tall hats and the younger cooks wore shorter hats, cap type. Carême same wore a hat that was 18 inches tall.