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Tying a Neckerchief

Posted on January 23, 2015 , Comments Off on Tying a Neckerchief

The basic chef’s uniform consists of a white coat, hat, apron, neckerchief and chequered pants. A professional chef will show the pride in their profession by wearing a clean uniform. The neckerchief is worn as part of the uniform and is nowadays often used to indicate the status of the chef, e.g. black for the executive chef. Traditionally it protected the uniform from wear and could be used as a quick bandage in case of injury.

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Aleks VukovicTying a Neckerchief

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