The Chefs Jacket - Page 2
Gear mentioned in this thread:
Iron? Isn't that what most steels are made of?
Seriously though, I never iron, take the stuff out of the dryer when it's about 95% dry and stick it on a coat hanger, it'll look "freshly ironed". I learned that trick from a waiter.......
And don't think the staff Chef/Instructors don't take notice.
Let me relay a cool little story that happened to me that puts this into perfect perspective:
Way back in my second week of Culinary School, we were standing outside our lab waiting to go in, and one particular student say's to me:
"You actually iron your aprons??? I would never waste my time..." I looked at her already rumpled and stained uniform and replied: "Yes, I can see that."
So, fast foreword about a year: someone from the front office approaches me and asks: We need a student to accompany one of the Chef's to do a live TV spot, would you be interested, you'd need to leave in 5 minutes and go straight to the studio." I grabbed a freshly ironed jacket from my locker and headed out. By the time I returned word had passed around the school where I had taken off to, and lo and behold that very same student literally stomped on up to me all indignant and said "I don't know why they asked _you_, when any one of us could have done that." Now, this little tantrum, that she was pretty famous for, took place in the middle of a crowded student lounge and she was being quite loud and obnoxious about it... So since she was being a real snot about it, I just as loudly asked her if she remembered back to the second week of school when she asked me why I bothered to iron my aprons. She said "Yeah, so... ???" I replied: "This is a perfect example of _exactly_ why I bother to iron my aprons." Granted, I was being a total ass to her at this point, but I really just couldn't resist, it was such a perfect opportunity. Karma has no time limit, and it sure is a bitch.
Interesting subject, as everyone comes to work it seems dressed in what makes em happy/comfortable....That is unless, you're required to wear specific attire.....I'm of the opinion that you come to work mentally and outwardly prepared to get the job done in the best way you know how. Outwardly prepared meaning you either wear the required uniform, washed, not wrinkled and dirty from last night's shift...or, being the Sous, Executive, Head Chef, whatever you want to call those in a management position, you come in looking as professional as you. One, you set an example for those around/below you and you're telling others you take pride in your position. Lol, now whether your choice is white or black, paisley, tye-died, ect...doesn't really matter....And if you work in a particularly hot kitchen, they make some spiffy, moisture-wicking shirts and coats that look rather dapper in my opinion....I've long been perplexed by seeing how some of my co-workers have come to work in the past....swim trunks, old t-shirts, non-conforming, non-nonslip shoes....I tend to dress, as I've said, in a fashion that sets an example for my co-workers.....Oh, and I've been a head chef for the last 3 years at my current job, and I'm still the best-dressed person in the restaurant...Just my two cents.....carry on folks....
Royal Blue CookCool Chef Coats
MEN's: Closeout Price $11.99 / WOMEN's: Closeout Price $12.99
White CookCool Chef T-Shirt
Closeout Price $9.99
Women's Pink Zip Pocket Lightweight Chef Coat
Closeout Price $15.99
So foodpump ...
I'm not sayin' ... I'm just sayin'.
I exclusively wear khaki chef coats. Brown, gray, slate, maroon. They're the only ones I can get to not show stains so badly. I've thrown away about 10 white chef coats and have just given up on them.
Personally, I prefer to just wear a button up dishwasher shirt, but I feel like there are expectations on me professionally and for my cooks to take me seriously.
I take my chef coat off when it's time to clean up, and this includes cleaning the flat top (if I'm the one doing it). Done it this way for 25 years with no problems.
I only put my white french knot chef coat on when I go into the dining room, lounge or ballrooms. Other than that I will not wear one in the kitchen. Hounds tooth or black exec pants, white t-shirt. I have been asked why I do not wear one in my kitchen, my reply is that I find the chef coat to "binding" on me and restricts my focus on multitasking, especial line cooking when I need to. I do not worry about food or sauce splatters from prepping/cooking. I have my days with red sauces and carry a spare shirt in my office. Back in the day a chef broke me of my sloppiness, and has always stuck with me. I tell my cooks, sloppy coat/apron, sloppy food.
I would like to add something off topic. To all culinary students, keep your hands and fingernails clean and trimmed. Please wash your hands with a nail brush. Especially if you are in a dining room carving or whatever. People notice dirt under fingernails. Do not wear soiled uniforms of any sort outside where the client sees you.
You are blessed