cooks of the generally wore the "casque a meche" or stocking cap, the colors of necktie which varied according to rank. is credited with introducing white as the standard color when he insisted for sanitary reasons that his cooks wear white caps. During this period, cooks wore berets of white wool or ticking; wore pointed hats with a decorative tassel; the wore starched caps and black skull caps sometimes referred to as librarians'' caps. In addition to stocking caps, cooks, especially pastry cooks, wore a bank of linen or ticking with a central mound of the same fabric pleated on the necktie edge. By the end of the century, it was full, heavily starched necktie and held in the middle with a circular whalebone, producing the effect of a halo.

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: necktie 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: necktie The deep fry 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. Boulanger: The bread cook. Next time, in Culinary, we will discuss the most important cook''s tool--knives. See you in class next week and keep cooking because practice (and mistakes) makes perfect!

When I founded Culinary, my goal was to give you more choices than you would expect. Not only do we carry an extensive line of in-stock apparel, but we will gladly custom-make most of our styles in any of the fabrics we offer. Our design consultants will gladly assist you in creating just one custom garment or outfitting your entire staff. Our in-house manufacturing and embroidedery deparments assure the closest attention to detail, immediate and personal necktie service. Call us today-you''ll be glad you did. CLASSICS SUPPORTS CHEFS The leading based culinary apparel manufacturer, Culinary, is pleased to have donated custom-made coats to area chefs that participated Chefs The specially designed coats featured Embroidered Classics, an eight-year-old company that specializes in fine custom and in-stock chef and apparel, sells its products via it''s and catalog. More than sixty percent of Culinary business is custom work, created for large restaurant chains, such as Classics offers more than 100 different products, including: chef''s pants, jackets, vests, shirts, ties, headwear, footwear and cutlery. restaurant Customers necktie can choose from more than 200 different fabric prints and embroidery styles. Culinary also creates custom print fabrics using a restaurants logo or symbol.