Talk:Chef's uniform

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Food and drink

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(Untitled)[edit]

Copyright © 2004 Chefolio.com All exhibitor material 
copyright maintained by their respective copyright owners. 

Copyright © 2004 Escoffier Media, Inc.

Per the website from which this material is taken: "Permission to use, copy and distribute documents delivered from this World Wide Web server and related graphics is hereby granted, provided that the above copyright notice appear in all copies and that both that copyright notice and this permission notice appear. All other rights reserved." [1] --Esprit15d 12:41, 16 March 2006 (UTC)[reply]

The above conflicts with GFDL. I have rewritten to clear the CV. The above link is now listed under external links.

It would be nice to get examples of how the uniform changes depending on rank (specifics.) Also, is there a difference between the toque blanc and the "floppy" chefs hat regarding ranks, etc? Or is it just a different style? Also, aren't clogs often worn by chefs? Are there lesser toque pleats when you are a novice?

I found this page very useful, but also have the same questions about toques and other headgear. It will be interesting to see what is available as a reliable source! Lyle 02:08, 2 October 2007 (UTC)[reply]

Chefs[edit]

Just found this after writing a similar piece on the Chefs page. Is a seperate page necessary? I've also noticed a few misconceptions about the reasons for the uniform here. A jacket is not double breasted because it can be turned over - I know Chef's do do that, but it's not the reason for it! Also the main reason for the uniform being white isn't for cleanliness but to repel heat - but I suppose it is one reason. I see also that you mention toques - but the picture doesn't display one! I'll leave both page and section for now, see what others think. --Tuzapicabit (talk) 00:50, 24 May 2008 (UTC)[reply]

Photo[edit]

I have a problem with the photo. The model is displaying very long hair outside the toque which is incorrect an very confusing. Most of us don't like hair in our food even if the chef is cute. Perhaps a more representative photo should be used instead? —Preceding unsigned comment added by 24.130.8.68 (talk) 04:27, 12 November 2010 (UTC)[reply]

External links modified[edit]

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Thermal properties[edit]

How much do bakers marinade in their own sweat compared to other kitchen wear?

I understand that social rank is so important that 90% of people simply don't care if they're uncomfortable as stokers in mink, but the other 10% of the population (aspies and gearheads and fixies) never really get past the underlying functional parameters. What about us?

Also, These definitely come with short sleeves as an option. I just watched a video with a guy from the San Francisco Bakers Institute wearing a light cotton double-breasted. — MaxEnt 07:56, 23 September 2018 (UTC)[reply]

Black trousers are black[edit]

The article contains the following information:

"Senior kitchen staff are also identified by their black trousers. Increasingly, other colours, such as black are becoming popular as well."

I came here for info, so don't know what is trying to be said here, but it makes little sense as it stands.

Peter Ward (talk) 15:00, 28 November 2018 (UTC)[reply]

Eggs[edit]

In the "Description" section of the article, it is stated:

The 100 folds of the chefs’ toque are said to represent the many different ways a chef knows to cook eggs according to the website Reluctant Gourmet

This statement is cited with a link to the website "Reluctant Gourmet". Upon visiting that article, the source of the fact comes from this sentence in the section "How Many Pleats Do You Have?":

At one time, a chef had 100 pleats in his hat to signify the 100 ways he knew how to prepare eggs. Chef hats today don’t hold so many pleats, but they still signify a chef’s level of experience.

One issue with this is that the article cited does not present any reliable sources other than "At one time."

Upon cursory research, an article from the culinary website BonAppetit attempts to tackle this fact (https://www.bonappetit.com/people/chefs/article/why-are-there-100-folds-in-a-chef-s-toque), which contains more citations and concludes that there is no definitive source for the fact.

Although this is an interesting explanation for a description of the pleats in the toque, the lack of verifiable citations surrounding it brings into question whether the statement as is should be in the article.

I believe a more straightforward representation of the toque's pleats would be to characterize it as a field-specific, unverified idiom.

Thoughts?

DioneCassini (talk) 17:39, 15 June 2020 (UTC)[reply]