Ultra Lite Fabrics When you want cool comfort, you want our lightweight 100% cotton sheeting. Nothing keeps you cooler apron than our selection of colorful cotton prints. Pick your favorites for pants, shirts, vests, ties, button covers and chef cuffs and collars. Please note: the colors on this Web site are photographic reproductions; the actual fabric may vary from colors shown. Ultra Lite Fabric Swatches Twill Fabrics For great colors bistro that won''t apron fade away, take a look at our terrific bistro twills! Our 100% cotton twill fabrics are available apron in a wide array of prints and solid colors. They''re perfect for coats, pants, aprons, vests, hats, shirts, coat cuffs, collars, and cloth-covered buttons. Please note: the colors on this Web site are photographic reproductions; the actual fabric bistro may vary from colors shown.

The traditional chef''s hat, or toque blanche, is what is most distinguishing and recognizable of the uniform, and also the component which often causes the most debate. Chefs as far back as the are said to have worn toques. During that period artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge and hid There they wore the same clothes as the priests-including their tall hats and long robes-with the exception of one deviating trait: the chef''s clothes were gray It wasn''t until the middle that chef redesigned apron the uniforms. bistro thought the color white more appropriate, that it denoted cleanliness apron in the kitchen; it was also at this time that he and his staff began to wear double-breasted jackets. also thought that the hats should be different sizes, to distinguish the cooks from the chefs. The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. himself supposedly wore a hat that was 18 inches tall! The folded pleats of a toque, which later became an established characteristic of the chef''s hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg.

Sous-Chef: This position means "the under chief" in This is person is second in command and takes responsibility for the kitchen operations if the chef is absent. Chef de Partie: The person in charge of any of the following kitchen positions: Poissonier: The fish cook--all fish and shellfish items and their sauces. Rotisseur: The person responsible for roasted items. Saucier: The person responsible for sautéed items and many different sauces. Traditionally, it is the third person in command, just under the sous-chef.Grillardin: The grill cook. Potager: The soup and often stock cook. Entremetier: The vegetable cook. Friturier: The deep fry bistro cook. Garde-Manger: The person who prepares cold savory items Boucher. The Butcher Commis: The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff. Tournant: A cook who rotates throughout the entire kitchen where needed (i.e. to replace a sick employee). Patissier: The pastry chef/cook, often under the direction of the chef. Confiseur: The candy cook. apron Boulanger: bistro The bread cook. Next time, in Culinary, apron we will discuss the most important cook''s tool--knives. bistro See you in class next week and keep cooking because practice (and mistakes) makes perfect!