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Short or Long Sleeve Chef's Jacket?

post #1 of 7
Thread Starter 

I just started culinary school today and we're ordering our uniforms in the next couple of days. I didn't know what we were going do for uniforms, so I bought some chef's whites. To my surprise, our required uniform is ALL black! lol

 

Anyway, I was told by a friend of mine that we can choose between long and short sleeve jackets. I've heard that long sleeves are for safety, but I'm not exactly sure. Which should I choose?

post #2 of 7

While not a culinary school student myself, I am very interesting in hearing what people say in answer to your question! In all of the photos I've seen, chef's uniforms have always had long sleeves.

post #3 of 7

Who picks out your socks? Who picks out your shorts? Go to a store and try some on. See what YOU prefer, and by that style. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #4 of 7

Personally, I prefer long sleeve, for the protection.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 7

Short sleeve jacket personel VS Long sleeve

In thew hotel system Long sleeve is required behind the  hot line(for insurance and safety reasons)spattering grease etc. In the pantry short sleeves are ok. Depends where you are going to work maybe all long but 1 short. Black is good it does not get dirty so quickly. But white (meaning cleanliness is still the norm) White can be bleached, colors can't. in most cases.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 7

I use long sleeve and roll the cuff up for prep and back down for hot work.

post #7 of 7
Thread Starter 

I decided to order one of each! I can't wait to get in the kitchen and brake in my new uniform.

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