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The standard uniform for a chef is as follows: hat, necktie, double-breasted jacket, apron, houndstooth (checkered) trousers and steel-toe (or plastic) capped shoes or clogs (the steel or plastic toe shoe is not really used in any kitchen these days). A chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will assist in the prevention of sweat dripping down the face. Skullcaps are an alternative hat worn by chefs.
Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations (due to hygiene), they are largely decorative. The jacket is usually white to repel heat and double-breasted to prevent serious injuries from burns and scalds. The double breast serves to conceal stains on the jacket as one side can be rebuttoned over the other. An apron is worn to just below knee-length also to assist in the prevention of burns due to spillage. If hot liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds. Shoes and clogs are hard wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewellery is not allowed apart from wedding bands. Additionally bandages should be blue in order to more easily identify any that have fallen into food during preparation. (Bandages on the hands are traditionally covered with rubber gloves.)
Source. wikipedia 09 Se alle vores featured chefs her.....
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