Dickies chef uniforms
by Josh Stone

The main reasons behind choosing a particular restaurant by the customers are tasty food, good arrangements, better service and above all the appearances of the restaurant staff. In these regards the dickies offers various types and good quality chefs uniforms that are well suited for all the occasions. Dickies have all the varieties of uniforms, starting from the doorkeepers who welcome the customers to the washing and cleaning staff of the restaurant. These dickies chef uniforms are stylish and elegant in nature that provides smart and dashing look to the chefs along with the other staff of the restaurant. A dickies chef uniform is the key factor of the restaurant industry. This is because the dickies uniforms have various qualities that other vendors’ uniforms don’t have. For example the special qualities of dickies chef uniforms are stain free, fire resistance, long durability, cheap and above all they provide fashionable uniforms that are requirements of the present generation. Due all these reasons the dickies uniforms are familiar and are common in most of the restaurant industries.

As the restaurants are the places where hospitability plays an important role and for this the chef is the main element and controls over all situations in the restaurant. To have a great atmosphere chefs are to be comfortable and that factor is fulfilled by the Dickies uniforms. These uniforms are comfortable and enable the chefs to move freely and that too in confidence. Even the basic features of the chefs uniforms remains same but white color is most commonly suited and selected by the chef community because white is the symbol of cleanliness and, purity and peace and all these three principles the motto of the chefs.

Dickies chef uniforms are the most familiar uniforms that the chefs are using now days. There are various pieces of dickies chef uniforms that include hats, aprons, jackets, neckerchiefs, bow and the pants.

Dickies chef jacket is one of the piece that allows the chef to work freely as these jackets are not loose to avoid catching of fire and are does not hinder the various activities of the chef. These dickies chefs’ jackets are available in various shades, sizes and in colors along with the elegant looks. All these qualities of dickies chef uniforms help the industry to progress and to become popular.

Another very important item or the piece of dickies chef uniform is the work shirts which is of 100% pure cotton and available in full sleeves and half sleeves. These dickies shirts are stylish and are well fitted to each and every member of the restaurant. It has got various colors and number of buttons, which are very useful in case of wearing and while removing the uniform. Another important aspect of these dickies shirt is that they are stain free and are easy to wash.

Next important part of the dickies chef uniform is pant that is made of superior soft quality of cotton yarn and provides a sophisticated look to the chef. This includes various comfort, various colors, different sizes and matches with restaurant atmosphere. All this pants are very popular among the chefs as these pants keep them neat and tidy all the time. Dickies baggy pants come in various colors and in various prints so one has is lot of choices while selecting these dickies pants. These pants are unisex and can be worn either by men or by the women’s. In dickies chef pants the waists and thighs portion have additional space and are loose in size to enable the chef to have excess mobility and to have more comfort while moving from one place to another.

Now it is turn of dickies chef aprons that protects the main uniform of the chef from spoiling and to keep the chefs in presentable condition. Normally these dickies aprons are made from dirt free yarns and help the chefs and the staff of the restaurant to be tidy and smart looking through the day. This dickies apron have number pockets that helps the chef to keep the various accessories like mobile phones, hankies, menu cards and bill books. They are comfortable in nature and allow the chef to move freely and confidently.

The other piece that gives a great look to the chef is dickies hat that comes in various designs and shapes. It is made of soft cotton that provides soothing effect to the head. The other variety in dickies hat is folding or the floppy hat and it can adjusted according to the size of the chef head to keep it firm on the head so that it should not fall while bending. One of the important purposes of these dickies hat is to prevent falling of hair in the soup or in the prepared dish. Checked print hats are the trademarks of the dickies that are very famous and are elegant in looks. In this information technology age also the modern kitchens needs aprons for the chefs and the cooks to protect themselves from kitchen related accidents and hazards.

It is almost 400 years back the chefs used the pants and the jackets but in later 80s there were lot changes in chef’s uniforms and that was due to the dickies. Dickies created heavy changes in chef’s uniforms that were accepted all over the world especially in case of food industries that is restaurants and hotels. Later on in mid nineties the association of chefs brought tremendous changes in their uniforms thus this decade is also known as Chefs Decade. Complete uniform of the chef has under gone various changes during this period.

Thus one can understand that the chefs are the fashionable persons that take care of the customers and help them in various needs and entertain them in choosing their food. For all these reasons the dickies are to be given prime importance that helped the restaurant industry to prosper with aid of chefs and in turn the chefs were given due respect by the dickies chef uniforms.


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Jackets and Toques The History and Evolution of the Way We Dress
(This article was originally published in the National Culinary Review)

Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks.

Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Even the knotted cloth buttons were fashioned for a reason-cloth will withstand the frequent washings and abuse buttons often take from contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs and cooks usually don pants with black-and-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soilings. Today neckerchiefs are primarily worn for aesthetic purposes, to give our uniforms a more finished look, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens of yesteryear.

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 16th century 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 in the Orthodox Church and hid amongst the priests of the monasteries. 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 and the priest's were black.

It wasn't until the middle 1800's that chef Marie-Antoine Carême redesigned the uniforms. Carême 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. Carême 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. Carême 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.

The cleanliness of the cook's uniform was very important, and that it promoted professionalism. His staff was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work. To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950's brought, paper toques were invented to look like cloth but could be disposed of once they were soiled.

The traditional chef's uniform may be the standard for our profession, but it's definitely not the law. Since the mid-1980's a legion of chefs and cooks have begun to wear non-traditional "fun" chef's attire. These nouveau uniforms run the gamut from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili peppers, flowers, and even the CIA logo. While some chefs may nay-say these new-style uniforms as non-professional, others retaliate that they are more comfortable and give chefs an opportunity to express their individuality through their clothes as well as their food.

Actually, the non-traditional uniforms of today may remind some of the late chef-philanthropist Alexis Soyer, author, inventor and one time chef of the Reform Club in London. Chef Soyer was known to have his entire wardrobe-including his work attire-tailor made. Some of his headgear was as eccentric as a red velvet beret; his jackets were often cut on the bias with large lapels and cuffs. He called his individualistic style "à la zoug-zoug," and the more his contemporaries ridiculed him the more outlandish his outfits became. Like the old adage says, "What's old is new again."

As a professional chef myself, I prefer to adhere to traditional chef's attire-the uniform and its history are something to be proud of. On the other hand, I can also understand a chef's desire to want to be expressive. 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 the world over as a professional, and we have our predecessors to thank for this.

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