The traditional chef''s hat, or toque blanche, is what is most distinguishing and recognizable womenuniforms 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 womenuniforms 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 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 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 womenuniforms first said to have been added to indicate the more than 100 ways in which a chef can cook an egg.

As the twentieth century comes to a close, these nouveau style uniforms have their place in certain establishments; restaurants today, after all, are considered a form of theater. As with anything, the chef''s uniform continues to evolve, who knows what the future has to hold? One thing is certain though, the image of a chef, in a pristine white jacket and toque, is recognized womenuniforms the world over as a professional, and we have our predecessors to thank for this. Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, womenuniforms checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and womenuniforms worn without much thought. However, many may find that the origin and reasons behind traditional chef''s womenuniforms attire are as interesting as womenuniforms it looks.

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 womenuniforms 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 cook. Garde-Manger: The person who prepares cold savory items Boucher. The Butcher Commis: The common cook under one of the Chef womenuniforms 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!