Hi, my name is Natalie Paul and I am the account manager for Abacus Medea Management located in Montreal. I am presently doing some research on chef jackets and was basically wondering: What do chefs look for in a chef jacket?
What would constitute for you a good chef jacket. Your response would be deeply appreciated, as it is needed for a presentation I will be doing on June 3, 1999.
Thank you for your cooperation.

Sincerely,
N.Paul

[m brown]

Chef Jacket of choice must have an arm pocket, a breast pocket, be made of cotton, have a taylored look to it and be above all bleachable without fading the collor and embroidery.
Being a woman it would be nice to see a more feminine cut.

[ChefRon]

Arm pockets are essential. We wear those meat thermometers all the time and whenever we bend over they fall out of the front pockets and bounce on the floor, thereby ruining the calibration. Cotton is essential as it absorbs sweat, is cool but strong enough to resist burns from splattering hot sauces or soup (long sleeves are essential for the same reason). The (functioning) double breast is essential should I be called into the dining room and wish to cover my stains right away. Little eyelits in the underarm are a nice touch as they provide some breathing room. Cloth buttons seem to withstand abuse much more than plastic ones. Plastic buttons often get caught on shelving or speed racks in a cramped cooler. Real sexy coats with piping and a tapered front are nice for formal appearences, but are rarely worn in combat.

[youla]

I like a jacket that is light, and the cuffs stay up, the pocket on the arm is essential but I prefer the rounded plastic buttons to the cloth ones...one thought on the eyelets under the arm...it is not a good look when underarm hairs find their way through these eyelets and you are serving food...I would like a better design for females the jackets swim around me and seem to be in danger of catching on knobs etc.

[ChefRon]

Do any of you guys sew? When I was a young man almost all the chefs I trained under were European nationals (I did not meet my first American chef until I was in my 30's), and each one of them was an accomplished tailor! I mean, these guys could probably outcook the archangel Gabriel and made their own coats and pants as well! I was so impressed by that that I decided that to be a "real chef" I would have to learn how to sew. I did and am glad I did; the prices of chef's coats I think are an outrage when I can buy my own fabric and do my own embroidery for under $10!

Later on I realized that these European chefs were involved in two world wars! I imagine that sewing was essential for surviving in war-torn Europe. Anyway, I think my wife married me simply because I could cook and sew. Now I feel used.

for the last five years i have always worn a white t_shirt much lighter then a jacket however they have been design space age etc
the t_shirt is easy to clean and keep pressed and is cheaper on the pocket when you think of all the other things a chef hsa to buy i think a good apron is more important
full length keeps you clean etc