- Joined: October 2009
- Location: Canada/Mexico
- Post Count: 42
Do you think hats should be mandatory?
How long does the hair have to be?
Do you like those hats?
Do you think a ball cap is fine?
Do you think a bandana is okay?
If hats are mandatory should the chef have to wear one as well?
I just want to know what people think. I personally hate wearing hats of any kind while sweating. I have a shaved head and wear a bandana if I start to sweat.
Just interested to see.
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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KYHeirloomer
- Food Writer
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- Joined: February 2007
- Location: Central Kentucky---where the bluegrass meets the mountains
- Post Count: 4,102
but in most place hair covering is mandatory by health code law
If so, Ed, it's a law observed more in the breech than in the practice.
I never see head coverings anymore---not even nets, let alone hats. At processing houses, yes. But not at restaurants.
“I could do with some kippers for breakfast.” Nick Charles
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petalsandcoco
- Private Chef
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- Joined: August 2009
- Location: Montreal Canada
- Post Count: 1,025
I have fairly long hair, so up it is.....
All kitchens in Montreal MUST at all times have "something" to cover hair.
Hygiene rules differ from one kitchen to the next but they are mostly the same. I have even seen beards covered in High end kitchens.
Petals
Petals
Creme tangerine and Montélimar
A ginger sling with a pineapple heart....after the "Savoy Truffle".
- Joined: October 2007
- Location: Eureka, CA
- Post Count: 1,048
Interesting.
I have no problem with ballcaps.
If the food and service is good I don't care if the kitchen crew is wearing mining helmets.
Paper Mickey-dee's style hats would turn me off though.
Over the years I've seen everything from toques to skullcaps, wraps, hairnets, ballcaps, tall paper chef hats.
I think a cook should wear something comfortable and practical.
It's been rare to see a Chef wear a hat unless he is chained to the line.
If he walks in and works a small project, he is usually uncovered.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
- Joined: March 2005
- Location: Toronto, Ontario
- Post Count: 832
I agree, I don't see the problem with wearing baseball hats... I prefer to wear a simple black skullcap if I am required to wear one, though I do like the camo prints too and I've worn baseball caps on occasion (I just don't like the ridge though, it blocks my vision and I tend to smack it against various surfaces when I'm working.) Oh, and I hate the classic chef toque... it's horribly impractical.
The thing I've noticed is that the higher end the restaurant generally the less headgear there is... at least that's from personal experience.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
- Joined: October 2009
- Location: Canada/Mexico
- Post Count: 42
Well the small little resort I work at on an island. There really isn't alot of health inspectors around. They come twice a year and the other 2 resturants will call and let you know before they stop by. Never once have I been told to wear a hat by them. Mainly becuz I have less then a 1/16th of an inch of hair.
I think most hair in food comes from servers and not cooks. If you have hair then yes cover it up. If you have no hair all you need to worry about it sweat.
I won't work in a kitchen that tells me I have to wear some stupid pepper hat or anything I don't want to.
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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Pete
- Professional Chef
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- Joined: October 2001
- Location: Fond du Lac, WI
- Post Count: 3,399
Ishbel, you in the US you might be surprised at how many places you might have to leave if you stayed true to that comment. Baseball hats are becoming more and more the thing while toques are not a prevelant as they used to be.
I am a firm believer of wearing hats in the kitchen, not head bands, not bandanas, but hats. Personally I prefer baseball caps to toques but I wear what the "powers that be" want me and my staff to wear.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
- Joined: October 2009
- Location: Canada/Mexico
- Post Count: 42
On the westcoast Canada cooks are in such high demand you can basically tell them you will not wear a hat. Along with how much you expect to be paid and the hours your willing to work. If they don't wanna go for that 20 other places down the block will. :)
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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DC Sunshine
- I Just Like Food
- Joined: February 2007
- Location: Melbourne, Vic, Australia
- Post Count: 2,318
When I worked in the kitchen as a commis, hats were mandatory. Chef had a paper toque, everyone else had to wear the short paper ones. Long hair? hair up and back, hat on.
I got into sooo much trouble...one day early on in my kitchen stint, the kitchen ran out of the short ones. As I have a mass of hair, I thought I better wear something at least, and not thinking, grabbed a toque (I didn't realise the importance of it at the time).
Oh dear. I copped it :( "What ARE you doing wearing that?!?!?!" So, never again. Geez that was a long shift... :eek:
Some tv programs I've see out of Asia in the larger restaurants often have all the food prep. staff wearing paper face masks....is that common else where?
Don't handicap your children by making their lives easy.
Robert A. Heinlein
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chefhow
- Professional Chef
- Joined: October 2008
- Location: In the Lab
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I always made it a mandatory rule that you must wear a hat, and I supplied them. I gave everyone a choice, either a baseball cap or a skull cap. I didnt care if you were bald or had hair down to your waist.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
- Joined: October 2009
- Location: Canada/Mexico
- Post Count: 42
I won't cover my skin head for anyone. Not worth the peanuts you'll willing to pay me to bow down to ANY chef's rule. Sorry might work on little boys, but I'mma man.
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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chefhow
- Professional Chef
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In many of the states in the US you wouldnt have a choice in the matter, whether you are "a man or a little boy" as you like to say. THE MAN, Big Brother, Uncle Sam, is the one who makes the rules, we all just have to abide by them whether we like it or not. Its a part of doing business.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
- Joined: October 2009
- Location: Canada/Mexico
- Post Count: 42
True, and your not supposed to speed. Sure we all do. Even if we're told its not allowed lol
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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If my chef told me to wear a hat, I would either wear one or I would choose to no longer work there.
I won't disrespect him/her by acting immature.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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chefhow
- Professional Chef
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- Location: In the Lab
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Maybe so but the difference between the two is that when you get caught speeding you may or may not get a simple ticket that you can pay and be done with it, when you get caught not following the Health Depts rules(depending on the state)you may get hit with a critical violation which will show up in the paper or on the newscast which will be seen by many and may cause damage to your business and reputation leading to a loss of sales which may end up being catastrophic. I would rather wear the hat...
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Gunnar
- Line Cook
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- Joined: April 2008
- Location: Auburn, CA
- Post Count: 1,041
I wear the skullcaps as well. Primarily they soak up sweat really well. Also theycan be washed and rinsed in the sink and put back on wet if needs be. I live in Cali and yes anyone with more then 3/4 inch of hair is supposed to have it covered on the line. Tied back as well if it comes to your shoulders or longer. I heartily agree with all of these rules as hair in food is just a nasty experience.
Sometimes I sit and wonder what Escoffier would think of the deep fried twinkie.
- Joined: October 2009
- Location: Canada/Mexico
- Post Count: 42
I understand if it is BY LAW then yes I "would" wear one. I'm thankful I shave my head and have near to no hair. If anything my goatee is a lot longer and is closer to the food then any hair on the top of my head.
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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chefhow
- Professional Chef
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- Location: In the Lab
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And as such you may be made to wear a beard guard in some cities/municipalities. Now that would suck worse than a hat IMHO.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
- Joined: October 2009
- Location: Canada/Mexico
- Post Count: 42
Yeah that would suck. I'd rather wear a hair net and be a lunch lady lol
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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ChefRay
- Professional Chef
- Joined: September 2009
- Location: Charlotte, NC
- Post Count: 437
I like a welders cap with no bill. They're nice and thick so they soak up a ton of sweat. They're also flame retardant, a major plus for any article of clothing in a kitchen.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
