Why do chefs wear checkered pants

So yeah, he had chili pepper pants at his first head cook job at a Tex-Mex place. Pant color can also be used to distinguish the cooks from the chefs and sous chefs in some restaurants. Thus it makes it harder to distinguish a small stain from the pattern itself.

The obnoxious multi-colored patterns do an ever better job of camouflaging the stains because most stains aren't black or white - they're red, yellow, or green. So if some tomato sauce falls on your pants, it would be harder to distinguish it from the peppers print than say a black-and-white checkered print.

Whereas the pants and aprons are designed to camouflage stains, the white jackets are a sign of cleanliness. You may have also noticed they're double-breasted. That's so they can be worn in reverse, ie. Nowadays, I think the crazy prints are chosen just for fun like the nurses with funky scrubs or cool-looking stethoscopes. I personally suspect drunken late-night pant ordering I've never seen in in Europe, though I have in the US.

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It is a standard of dress which evokes an instant sense of recognition, telling both foodservice industry insiders and the public that they are in the presence of a skilled practitioner. Each element plays an important role in keeping workers safe and comfortable in a potentially dangerous environment. For kitchen classes, the undergraduates also must wear cleaned and polished black leather shoes, white neckerchief, apron, side towel, and toque.

Four factors contributed to the evolution of the uniform: A practical need for protection; an aesthetic need to present a clean, professional image; to confer distinction, establish status, and denote pride; and finally, the uniform removes the need for being different by wearing uniquely-styled components.

The uniform is a common denominator, creating a team spirit while encouraging a focus on what we are doing rather than our appearances. The contemporary uniform reflects both its practical and utilitarian aspects as well as its mythical and romantic tradition. In medieval times, the distinguishing mark of a chef was an apron. In Debate between Pride and Lowliness by F. I judged him a baker by trade. There are many legends as to how the various parts of the uniform — from the toque to the shoes — became the standard.

Thousands of years ago in Assyria, poisoning was a common way for a person to rid himself of enemies. Aware of this problem, Assyrian royalty selected their cooks carefully.

They chose only their most loyal subjects to be their chefs, sometimes even members of the royal family itself, and made them members of the court.

They were entitled to wear a crown of a similar shape to the royal family employing them, although made of cloth and lacking in jewels. That story is attributed at various times to ancient Persia, Rome, or France. Another story is that the modern toque is patterned after the headdress of Greek Orthodox priests. By the end of the sixth century A. Philosophers and artists were targeted by the invaders. Cooks were considered on the same level as philosophers.

These philosophers, cooks, and other artists fled, taking refuge in Greek monasteries. While in hiding, they dressed as priests. The Chef's Shoes Comfort and safety are the two biggest factors to consider when it comes to chef shoes. There are three main reasons professional chefs wear white: Cleanliness Marie-Antoine felt white was the most appropriate color choice for it symbolizes cleanliness — vital in professional kitchen, both while working but also in the impression it gives customers.

Reflective White reflects heat which offers chefs extra protection from intense cooking temperatures. Bleaching Even though white shows stains easily, it can be bleached clean. Treat stains as quickly as possible to avoid them setting in.

Avoid rubbing the stain, and apply club soda or another solution if possible. Launder after each shift is over otherwise odors and stains will be more difficult to remove. If you're time-poor between shifts, consider using a professional laundry service. After cleaning, store uniform safely to avoid any additional mess before starting a shift. Only wear the uniform inside the restaurant, not to and from work.

Invest in spare set or two. Know when to replace items once they've become too worn from use. What Not to Wear in the Kitchen As previously mentioned, kitchens can be hazardous places with intense heat, hot liquids, sharp utensils and heavy equipment.