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Chefs wear a number of different hats, often acting not only as a cook, but also juggling the responsibilities of an accountant, a kitchen manager, and more.
In addition to the multiple figurative hats they wear, chefs are also typically required to wear a physical hat for sanitation purposes. But did you know that the type of hat a chef wears can tell you a lot about their role? Throughout history, chef hats have indicated factors such as title, rank in the kitchen, and even their level of expertise.
Learn how the traditional chef’s hat, professionally known as a toque, has evolved over time, and how it’s used today.
From Head to Toe: The Chef Outfit
Before we dive into the storied history of the chef’s hat, let’s first explore the entirety of the chef outfit. More than just a practical garment for daily kitchen operations, the chef outfit symbolizes culinary professionalism and tradition.
Chef’s Hat
The iconic chef’s hat is not just about maintaining hygiene—it’s a symbol with a rich history in culinary traditions, which we will explore in more depth below.
Jacket
Affectionately known as “chef’s whites,” the jacket is typically double-breasted and crafted from thick cotton fabric. This design not only offers comfort but also protection from accidental splatters. Some jackets feature reversible fronts to quickly hide stains, especially useful during busy services. In some modern open kitchens, white is swapped for black to keep the look sleek and to better hide stains throughout service.
Pants
Historically, chefs wore patterned pants, like checks or houndstooth, which helped camouflage minor spills. Today, chefs might choose pants in solid colors that align with the restaurant’s aesthetic, maintaining a sleek and uniform look.
Apron
An essential part of the outfit, aprons provide an additional layer of protection against spills and hot splashes. They vary in length and style, tailored to the chef’s preferences and the specific needs of their role, yet they often maintain a cohesive appearance to unify the team.
Footwear
It’s no secret that chefs have long days on their feet. For this reason, proper footwear is crucial. Shoes need to be closed-toe, comfortable, non-slip, and resistant to stains and heat.
Tools and Accessories
No chef outfit is complete without a few accoutrements, like tasting spoons, thermometers, pens, and notepads, stored in their jacket pockets (typically on the arm) or on their aprons. These tools are within easy reach to take notes, taste soups, or grab a quick temperature.
The elements that go into a chef’s outfit not only help them meet the physical demands of cooking but convey much more—professionalism, commitment to their craft, and a sense of teamwork.
The History and Significance of the Chef’s Toque
The traditional tall, white, pleated chef’s hat is officially referred to as a toque, which is the Arabic word for hat. While this word has been used for thousands of years to refer to any brimless hat, the French popularized using “toque” or “toque blanche” to refer to a white chef’s hat.
Marie Antoine-Carême, an early pioneer of the grande cuisine cooking style, is widely credited with creating the standard chef’s hat that we know today. In 1821, while working for the British government, Carême was impressed by the crisp, distinguished look of military uniforms. This inspired him to design a culinary uniform that would embody the excellence and prestige of Europe’s finest cuisines.
However, there are a number of possible stories explaining how the chef’s hat first emerged and how it evolved over time.
One of the main theories is that the chef’s hat came about as a way to keep hair out of food and maintain hygiene and cleanliness in the kitchen. According to one origin story, King Henry VIII supposedly beheaded a chef after finding a hair in his meal, so all the chefs after him were ordered to wear a hat while cooking. Dating even further back to around the 7th century BCE, Assyrian King Ashurbanipal, fearing poisoning, had his chefs wear hats similar to those of the royal family to ensure they were easily recognized and loyal. (That’s one way to implement a health and safety plan!)
Why Are Chefs’ Hats White?
The reason chefs’ hats and the rest of chefs’ uniforms are traditionally white is to indicate cleanliness in the kitchen. White is the easiest color for determining whether an object is dirty or clean, rather than dark colors which can mask stains.
Today, some kitchens choose to wear dark colored hats instead of white for exactly that reason, especially if the chefs are working in an open kitchen. Occasional spills and stains are inevitable in kitchen environments, but it’s difficult to switch hats in the middle of service. Dark hats can give a more polished appearance when a chef works in front of guests but doesn’t have the time to don a fresh hat.
Oftentimes, a kitchen staff will opt to wear matching hats for a sense of camaraderie and teamwork in the kitchen. The modern chef’s uniform typically relays the style and vibe of the restaurant and varies more from place to place.
Student ambassadors at the Boulder campus wear matching houndstooth caps to demonstrate camaraderie and teamwork.
Did You Know?
In her book Passion of a Foodie, author Heidemarie Vos dispels the notion that hats were used solely to keep a chef’s hair out of his face. She cites another origin story that dates back to circa 146 BCE, long before the French adopted the hats.
When the Byzantine Empire invaded Greece, Greek chefs fled to nearby monasteries for protection. While there, they attempted to fit in by adopting the garb of the monks, including a large stovepipe hat. Even after the Byzantines retreated, Greek chefs continued to wear the hats as a form of rebellion and a sign of solidarity.
It’s perhaps that symbolism and sense of fraternity, Vos argued, that led other chefs, including the French, to adopt the hats in their own uniform.
Does the Height Matter?
Traditionally, the height of the chef’s hat was meant to signify station and rank in the kitchen. The executive chef wore the tallest hat in the kitchen, and the hats got a bit shorter as you went down the line. In other words, the height of your hat indicated your position in the traditional hierarchy in world-famous French chef Auguste Escoffier’s brigade de cuisine. Carême reportedly wore a hat that was 18 inches tall–supported in part by pieces of cardboard–to demonstrate his expertise.
Although this is not always the case in modern kitchens, the tallest hat in the kitchen still usually belongs to the most senior executive chef.
Executive Chef in traditional attire, showcasing leadership with a tall, pristine toque.
What’s with the Pleats?
The origin of pleats in a chef’s hat is similar to the height. In the early days of the toque blanche, it was said that the number of pleats would often represent how many techniques or recipes a chef had achieved. For example, a chef would have 100 pleats in his hat to represent 100 ways he could prepare eggs.
Today, many chefs’ hats still contain pleats, but the number of pleats doesn’t necessarily signify a number of skills or anything in particular, other than an ode to tradition.
Different Styles of Chefs’ Hats
Traditional Toque
This is the style you probably think of first when you think of a chef’s hat. It has a straight sided crown of various heights based on seniority, with a floppy top.
In some kitchens, chefs wear a traditional toque with a floppy top, blending old styles with new.
Straight Sided Toque
As style evolved, the chef’s toque developed into a tall cylinder shape, losing the floppy top. This type of toque is often now made of paper, which absorbs less heat than cloth hats, and is meant to be disposable when it becomes soiled. Sometimes cylindrical toques don’t have a top but instead are open at the top of the crown for maximum air circulation.
Modern evolution of the chef’s toque into a tall, cylindrical shape for better air circulation.
Baker’s Cap
These flat-topped hats are popular in bakery settings. With its flat crown, a baker’s cap is technically a form of a traditional toque, just a very short one. They are lightweight, usually made of cotton, and easily washable.
Baker in a casual, washable, flat-topped cap, ideal for the active bakery environment.
Skull Cap
Skull caps are similar in appearance to the baker’s cap, but they fit snugly on the head rather than sitting on top of the head. Some modern designs have a mesh top for better air circulation.
Beanie Hat
Also similar to skull caps and baker’s caps, beanie-style chef hats are also lightweight and easy to adjust with a velcro strap in the back. They are a bit looser and slouchier in comparison to a tighter fitting skull cap.
In today’s kitchens, chefs wear a variety of hats, like this bandana or skull caps, to keep hair back.
Trading in Tradition for Functionality
Over the years, some chefs have been leaning away from the traditional toque and more towards more functional forms of headwear. These days, you might see a chef wearing a skull cap, a baseball cap, a simple hair net, or even a bandana—anything to keep their hair out of their face and out of the food.
However, some kitchens still use the toque as a reminder of the culinary industry’s long and storied history. For instance, the Chef Instructors at Auguste Escoffier School of Culinary Arts wear the classic chef uniform, complete with a traditional white toque, while teaching students about this history.
If you’ve dreamed of someday donning a chef’s toque, contact us today to get started on your culinary journey.
WANT TO LEARN MORE ABOUT WHAT CHEFS DO?
- How to Become a Chef: The Complete Guide
- French Cooking: How and Why French Cuisine Came to Rule the World
- How Restaurants Get Michelin Stars: A Brief History of the Michelin Guide
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
This article was originally published on January 6, 2016, and has since been updated.
