- Joined: February 2002
- Location: Jersey
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Hi,
Just wanted you to know that we aren't ignoring you. Ive personally never tied a neckerchief. Im sure someone here knows but just hasn't visited the board yet. :) Although Im not sure how they will be able to accurately describe it with words only. If I find a diagram Ill post a link.
Good Luck
Jodi
Jodi
I don't know about you but I think I need a nap.
- Joined: February 2002
- Location: Jersey
- Post Count: 1,030
Ok...here is the low down on the Culinary Ties....ahem
At the Culinary Institute, chef-instructors wear white double-breasted jackets with sleeves neatly turned back at the cuff. Red and blue braid stripes at the collar and above the left pocket distinguish instructors from students, who otherwise wear virtually the same uniform.
A neckerchief tied cravat-style effects much the kind of finis hing touch that a tie worn with a business suit achieves. Today, it is not so essential as when chefs toiled over open fires in badly ventilated kitchens; then the scarf served to catch and absorb facial perspiration. Different colors of neckerchiefs mean different things at the Institute. Chef-instructors sport a white one;' students generally wear yellow neckerchiefs, with the exception of members of the Service Club who wear distinctive blue ones.
Here is an example of a Cravat-style Tie:
I have unfortunately
not found a diagram that shows HOW to tie this kind of tie.
Jodi
Jodi
I don't know about you but I think I need a nap.
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Suzanne
- Food Editor
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- Joined: May 2001
- Location: New York, NY
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Dear Magic Chef,
Don't worry so much about how you tie the kerchief ;) -- as long as you are clean and neat, you'll be fine.
If you REALLY want to impress them, do it with your work and your attitude. Listen carefully to what they tell you; ask them to explain anything you don't understand, so that you can do it right; work clean, and clean up after each task; if you borrow something (like a knife, for example) from someone, give it back clean; whatever they give you to do, do it as well as you can, even if it's something really booooooooooooring.
It's really good that you have the chance to do this; use it as the learning experience it's meant to be.
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
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Suzanne
- Food Editor
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- Joined: May 2001
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Apron-tying 101: First find your waist, if you can (it's getting harder and harder for some of us) ;) . Position the apron so that the big (white, if it's new and clean) solid part is in front of you, and the top (where the strings are) is somewhere a little above your waist, if it exists. This is done much more easily with a bib apron -- just hang that one off your neck, with the solid part in front of you, not flying behind like Superman.
The above is meant as a joke. Now for the serious instructions:
After you've positioned your apron a little above your waist, bring the strings around your back, cross them and bring them back to your front. Tie them IN FRONT of you. There will be only a little to tie, not enough for a great big bow. Fold the top down over the tied strings. This gives a very neat appearance. (It also provides a place to hang your side towel so that it is always handy.)
Personally, I always love the waiters' aprons with pockets on them; I can keep extra folded-up side towels in the pockets for times when somebody else picks up my towel -- that is, when it disappears and I have to pull a blazing hot saute pan out of the oven!
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
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Suzanne
- Food Editor
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- Joined: May 2001
- Location: New York, NY
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Moxie -- I wish I could blame it on bones! ;) But here's a trick: if you can find some string, tie that onto the short apron-ties to make them long enough. Or, since string tends to be in short supply (pun intended), take a long length of plastic wrap, scrunch it up on the diagonal, and use that as an apron tie. Also works as a belt when you have to take the wrong size pants from the clean laundry pile!
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
- Joined: March 2001
- Location: Montreal, Quebec, CANADA
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Suzanne,
I also love the first set of instuctions! :chef:
K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
- Joined: September 2002
- Location: Noo Yawk, Noo Yawk
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neckerchief 101 con't.~
The picture I saw looked more like the knot a USN Sailor uses on their neckerchiefs....
with the *left* side (I think) a bit longer than the right....go left over right and thruough....then right over and through. If youve done this right...you have even ends and a nice neatflat fronted square knot.
As for hats...Ive been in a couple of well placed NYC restaurant kitchens...and some of the people *didnt* wear hats.
"Battalion 36 to Brooklyn...using 10-18 for a 10-26 K.."
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