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The traditional chef's uniform (Le Chef de l'Hôtel Chatham, Paris, by William Orpen, painted ca. 1921) The traditional chef's uniform (or chef's whites) includes a toque blanche ("white hat"), white double-breasted jacket, pants in a black-and-white houndstooth pattern, [1] and apron. It is a common occupational uniform in the Western world.
A toque (/ t oʊ k / [1] or / t ɒ k /) is a type of hat with a narrow brim or no brim at all. [2]Toques were popular from the 13th to the 16th century in Europe, especially France. They were revived in the 1930s; nowadays, they are primarily known as the traditional headgear for professional cooks, except in Canada, where the term toque is used interchangeably with the French Canadian ...
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."
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Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1783 or 1784 [n 1] – 12 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century. Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant.
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