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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 ties chefs) ties were ties often imprisoned, or even executed, because of their ties 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 the uniforms. thought the color white more appropriate, that it denoted cleanliness 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 ties 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.

Our first class session of culinary will answer a subject that many of our have been asking about--what the different positions or divisions of the kitchen are. We will define each of the classical kitchen positions. Not every professional kitchen has a different person for each of these positions (i.e. in smaller establishments often one cook might perform the responsibilities of several different stations or positions). Chef: The term literally means "the chief" in Every kitchen has a chef or executive chef who is responsible for the operations of the entire kitchen. (A commonly misused term not every cook is a chef.)