It eventually assumed the shape of the small, round, close-fitting band or "crown" of cloth without a projecting brim but encompassing a gathering of material covering the top of the head. Sometimes of gatherings were pleated. By the end of the the height, shape and stiffness of the gathered material varied from country to country. It ranged from the flattened beret style of the French to the formally pleated middle height of the Italians to the tall, softly-gathered style favored Illustrations in cookbooks of these periods show male cooks wearing a variety of headgear, including floppy berets, tall toques gathered in to topknots, skull caps and stocking caps resembling pointed nightcaps.

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 womenscoats and womenscoats 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; womenscoats 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! womenscoats and womenscoats and womenscoats 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.

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