As a side note, prior to the mid-19th century, chefs wore gray. The gray outfits dated back to the 16th century when cooks were persecuted as intellectuals. Since cooks were considered learned men because many could read and write, (the better to practice their craft), their very learning and creativity made them suspect. Some people even accused them of being witches because they were "making potions." As you may know, witches were traditionally burned at the stake. The term witch was originally gender neutral.
Some cooks are said to have found refuge at various monastaries and are further said to have adopted the toque to mimic the hats worn by priests. Since priests wore black, cooks wore gray. Gray uniforms persisted until the mid-19th century when Chef Marie-Antoine Carême introduced some reforms. Chef Carême felt that white would be more appropriate (at least for highly visible chefs) because white denotes cleanliness. He subsequently introduced the white double breasted jacket because this jacket could be reversed to hide stains. He also introduced the use of different hats to denote various workstations and levels of professional seniority.