As a young catering student at Wakefield, I once thought the history of uniforms was dull. Now, years later as a professional chocolatier, I find it fascinating.
Chefs wear their whites — their personal protective equipment (PPE) — almost every day of their working lives. The toque (hat), double-breasted jacket, neckerchief, checked trousers, apron, torchon (tea towel), and clogs have become instantly recognisable symbols of our profession.
But these traditions didn’t appear overnight. Like most workwear, the chef’s uniform developed out of necessity, safety, and symbolism. Let’s take a look at how it all came to be.
The Origins of the Chef’s Whites
The history of chefs’ uniforms can be traced back more than 400 years. In the mid-1800s, the great French chef Marie-Antoine Carême redesigned his team’s attire, introducing the white colour to symbolise cleanliness and hygiene. He also popularised the double-breasted jacket for practicality.
Carême even believed the chef’s hat should vary in size to show the difference in rank.
Later, Georges Auguste Escoffier, often called “the king of chefs and the chef of kings,” insisted on immaculate uniforms. For him, they were a badge of professionalism. His chefs were required to wear complete uniforms in the kitchen and jacket, shirt, and tie even when off duty.
The Toque Blanche The Iconic Hat
The tall, pleated white hat is the most recognisable part of a chef’s uniform.
16th-century origins: Chefs facing persecution found refuge in monasteries, adopting the tall hats of Orthodox priests, but in grey rather than black.
Pleats as a badge of mastery: Traditionally, the number of pleats symbolised the chef’s skill. The most famous legend says a chef’s hat once had 100 pleats for the 100 ways to cook an egg.
Modern hats: Today, chefs wear everything from toques to baseball caps and beanies, but the symbolism remains.
The Neckerchief: Originally a practical cloth to soak up sweat in hot, poorly ventilated kitchens, the neckerchief has now become largely decorative. In its day, though, it was vital for comfort during long shifts in sweltering cellars and sculleries.
The Double-Breasted Jacket: The chef’s jacket was designed with form and function in mind:
Reversible stains could be hidden quickly.
Insulating: two layers of cotton provided protection against heat and hot spills.
Knotted buttons: made from cloth so they could withstand frequent starching, hot washes, and the abuse of pans and trays.
Modern versions sometimes use heat-resistant plastic buttons or even zips though anyone who has leaned against a hot stove knows zips are less forgiving!
Checked Trousers: Patterned checks help disguise stains and spills, keeping chefs looking presentable throughout service.
Different traditions: Executive chefs once wore plain black, bakers wore white, and working chefs usually wore blue-and-white checks.
The Apron: A chef’s apron is more than a cloth barrier:
Worn double-folded for added protection. Quickly reversible to hide stains during service. Shields the jacket and trousers from spills, splashes, and heat.
The Torchon (Tea Towel): The torchon is the chef’s third hand. Used to:
Wipe plates clean.
Handle hot trays and pans (provided it is dry!).
Always carried neatly folded at the waist — and every chef needs at least two.
Chef’s Shoes
Footwear is perhaps the most underrated part of a chef’s kit. Kitchens are tough environments: hard concrete floors, hot temperatures, and slippery spills.
That’s why non-slip clogs or shoes are a must offering support, comfort, and protection through the long hours of service. Open backs help keep feet cool during the heat of the shift.
More Than Just a Uniform
For me, wearing the traditional chef’s attire including the toque is about practicality and pride.
It connects me to centuries of culinary history, from Carême and Escoffier to today’s kitchens around the world. The uniform stands for discipline, professionalism, and respect for our craft — and every time I put it on, I remember that I’m part of that legacy.