There is a certain dress code for chefs that will reflect the level of their ethics and professionalism. Let us look at each item of clothing worn by a chef in order to fully grasp the implications of the dress code for chefs. The most popular symbol for people with culinary skills is the hat. It is more of a badge to the profession. Staying in the kitchen would require the chef to always have his or her hat on. Even if they are still studying to become chefs in the future, they should still don the hat. Usually white, the hat could either come with pleats or none at all. A rare chef hat is on that is black in color, which is offered to honorary cooks in this profession by fellow chefs.

Next is the necktie that is also white in color. The tie is commonly a big cloth made in a triangle shape, which they fold and tie loosely around their neck. One way to identify who the master chef or the apprentice is would be to take note of the way they wear their hat and necktie. The main chef would be the one wearing the tall chef hat, along with the necktie. The apprentice, on the other hand, will be wearing a smaller hat, called the chef cap. He would not be using a necktie, either.

The chef coat is the next important piece that should be worn when in the kitchen, which is also a clear symbol that represents the profession, but it mainly is worn as a protective garment. Although the fabric that the chef coat is made of is heavy, it is still breathable. It is colored white, has long sleeves and has white or black buttons. There are always boiling pots and sizzling pans in a busy kitchen. To protect his arms from splashes that come from the boiling pots, the sleeves have to be long. The sleeves should be kept straight. Do not roll them because that is deemed to be inappropriate.

Part of the outfit of a chef is the apron and torchon. They are supposed to be worn from the waist down. They are meant to be a matching pair. The protective apron is made from cloth. Its top is folded before it is wrapped around the waist. It drops at length long the front of the legs and is always knee-long and white in color with a two pockets. Along with the apron is the torchon, which is more of a kitchen towel. It is used to serve dishes even when they are still hot and any oil or food spillage would be easily dealt with using this piece of cloth.

To wrap the whole thing up, the chef should also wear the appropriate pair of slacks and shoes. The ideal kind of slacks has a fine, checked fabric print of black or blue color interweaved with white. A pair of black or dark blue trousers is also acceptable. Using other colors for your trousers as well as various patterns or prints is not allowed. For the kitchen, the shoes should be the slip-on type and they should be resistant to water, oil and slipping.

The chef's grooming also figures largely in the dress code for chefs. No wayward hair strands are allowed so the hair should be properly bound and kept under the hat. He should also limit the accessories he brings into the kitchen. Cleaning the hands and keeping the nails short is also important. No make-up would be preferable, although if you have to, keep it at a minimum.

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