post #31 of 31
I have never dyed my own but I support this technique. Unless I am forced to wear a white chef coat, I am going to wear a black one. Makes the entire process so much easier just cuts that issue right out of the equation. I did checks and whites in culinary school, and the checks have still seen plenty of hard use when I am lazy and don't do laundry, but the whites have been retired with a vengeance.