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The traditional professional chef’s uniform consists of hat, white jacket and checkered pants. It is steeped in history and chefs who choose to wear it not only do so as a nod to these traditions, but as a mark of the esteem and respect they hold for their profession.
Apart from the history imbued in these garments, each item in this professional uniform also serves a specific purpose in protecting and assisting the chef as they perform their job. Nothing is overlooked from design to fabric to button choice.
The origins of the chef’s uniform date back to the mid-19th century when the well-known French chef, Marie-Antoine Careme, employed it as a way to honor the work of professional chefs. The hat was already widely in use, but Marie-Antoine instituted the other elements, including the choice of white. The uniform was then brought to Western countries by French chef Georges Auguste Escoffier during his reign at renowned London restaurants at the Savoy and Carlton Hotels. Its popularity soon spread worldwide.
Today, many professional chefs continue to wear the full traditional uniform, while some opt to forgo the full toque blanche in favor of a skull cap or hairnet.
