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July 2016 Chef of the Month – Joy Crump

joy-beth-feature picture

Congratulations to Chef Joy Crump for being our Chef of the Month for July! See what Chef Crump has been cooking up at FOODE!

Where were you born?                

I was born in Pittsburgh, PA.

Where do you work and where are you based? 

I am based in Fredericksburg, VA.  FOODE and Mercantile, my two restaurants, are both in Fredericksburg.  I’m usually at both restaurants all day every day.

What is your favorite kitchen tool in creating your masterpieces/dishes? 

My grill.  I think fire touching food is very basic and there is no substitute for it. I put anything and everything on the grill- fruits, vegetables, protein, herbs, anything at all!

 What is your sharpest sense out of all the 5 senses?   

I think sight has become my sharpest sense.  I have learned to look at everything very macro. I can walk into the room and see what’s going on with 30 employees while at the same time seeing if something is cooking too long.  I can see the vibe and see if were in trouble in the kitchen all at once.

What advice would you offer for aspiring chefs?  

Be patient with your growth.  What’s getting young chefs now, is they expect everything to happen overnight and to receive a lot of rewards for their work. Reality is the very opposite in this industry.  The culinary profession is very thankless.  You are on a team and not singled out, but if you work hard, before you know it you will be standing out.

What is one culinary tip every chef should know and perfect?    

There is a discipline that goes along with being a good chef.  I think every chef should be making lists to never forget the a,b,c,d that goes along with every day.  Having a list for every task helps build your habits in the kitchen.  I live and die by list making, there is nothing more satisfying than crossing something off!

What does good food mean to you?    

What we try and do is remind people what they love about a thing, a dish, or even Thanksgiving. We like to remind people what they remember and love about that thing and introduce something new in how we present it to them.  We give you a little different twist on your everyday food, but it should still feel familiar and comforting.

 What trends do you see emerging in the near future?  

Definitely hyper local ingredients.  Chefs are now counting on themselves more than farmers to provide their products.  People want to feature things that they have grown themselves, which now has become everything- the meat they have cured, cheese they have made, herbs they have grown.  People don’t only want what is made just in your zip code, but what is made in your kitchen.  Chefs are reinventing their list of ingredients based on what they can accomplish in their own space.  Everything we have in our restaurants, we make in house.  We are working on moving to another location where I hope we can smoke and cure more than we have been able to in our own commissary where we have a small smoker now.  We like to smoke not just proteins, but also oils and vinegars, fruits, cheeses and even seasoning, especially salt.  Being able to accomplish this on a bigger scale makes me very happy!

What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)   

Having pockets and a nice fit are definitely the most important to me in finding a chef coat.  I have to make sure that the things I need and use every day are in there- my phone, sharpie, notebook, thermometer.  I find a lot of chef coats that look great, but with no pockets to hold anything.  I’m not a small chick, but I don’t like wearing men’s chef coats.  They’re usually too boxy for me.  I want something that is fitted and a women’s cut, but I hate when they are super girly and bell out at the bottom.  Just a simple chef coat with a tailored fit and pockets is what I like.

Favorite ingredient to work with?  

Salt!  Food is asleep without it and awakens with it.  People are afraid of salt and afraid to overuse it.  We have a fast-casual restaurant where you sit down and if you need a refill, you get up and get it for yourself.  We do not put salt and pepper shakers on the table, but we will put them out in the common area.  Our goal is to make the food perfect and for the customer to not need extra seasoning.

Favorite City to dine out in?   

That changes all the time, but I think right now it would be Nashville. Every year my business partner and I go to a new city to check out the food scene.  Last year we went to Burlington, Boston, Chicago and Nashville to eat our faces off and try as much as we could.  The food scene in Nashville was so cool and community based.  It was somehow so friendly and down home, while being refined at the same time.

Best Dish you have ever made?     

You’d probably have to ask someone else that! But my favorite dish that I have made would be my fried chicken.  My mom recently passed away, and she taught me how to make fried chicken. To me, family and things that reflect that for me are most important.  My fried chicken even won an award for us and nothing can top that!  Our chicken and waffles are the best in Virginia and I’m so happy we could share that recipe and tradition with a lot of people.

Place you eat most often on your days off?     

I go between Soup & Taco and Tarntip Thai.  Tarntip Thai has really authentic, yummy, cheap food.

Person you would most like to cook for?         

Probably my mom.  If I could cook for her, that means she would still be here.

What made you decide to become a chef in the first place?       

I have a big family. I have 5 brothers and sisters and my parents got divorced when I was 3.  My siblings and I all traveled a lot back and forth because my parents lived in different cities.  We had to get on a plane and travel to each other, which was really expensive. We didn’t have money to buy each other gifts for every occasion, so we stayed at home and cooked together.  It was such a great expression of love when we could all be together with family.  Holidays were huge in our family!  Thanksgiving is the day you don’t dare miss and it gets bigger every year than the year before.  Cooking together is what you do to say I love you and we cook our asses off! I didn’t realize until I was in my 30s that I could do what I love for a living.  It really is a real extension of my family for me.

What is new on your DVR?      

I’m watching a show called S.T.R.O.N.G!  Sylvester Stallone is the executive producer and Gabrielle Reece is the host.  It’s awesome! They pair up women who are on a journey to find their strength and their inner bad-ass with top male trainers.   It’s not just a weight loss program, it’s really to help empower these women who have gone through bad circumstances.

Ms. Cheezious Fresh Pesto Grilled Cheese Recipe

Love grilled cheese? Our June Chef of the Month, Brian Mullins, shared some of his favorite grilled cheese recipes from Ms. Cheezious! Up first- Fresh Pesto Grilled Cheese!  Pesto Grilled Cheese

Ingredients:

4 slices sourdough bread
Salted butter, softened

8 slices mozzarella or provolone cheese
4 tablespoons basil pesto**

**To make the basil pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste

Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste.

Directions:

Preheat your griddle or pan to medium heat.

Butter the outside of each slice of bread. Spread basil pesto on the inside of each slice of bread. Place the mozzarella or provolone cheese slices on top of one piece of bread. Top with the other slice of bread.  Place on the griddle or pan; cover with a metal bowl and let the sandwiches get a nice golden brown, wait 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. Serve immediately.

Enjoy!

 

Best Gifts for Dad

Father’s Day is right around the corner.  How are you planning to spend the day celebrating your special dad?  We hope you have a day full of fun, food and gifts! What dad could want anything more! If you’re still looking for the perfect gift, look no further. Here at Chefuniforms.com, we have all of your Father’s Day needs.  Take a look at some fun gifts your dad is sure to love!

weapons of choice

Style #11138WOC

A fun chef tee is a great gift for any dad.  This “Weapons Of Choice” Attitude Chef T-Shirt focuses on the attitude and spirit of the everyday chef.  Whether he likes to grill outside or stay in the kitchen, this shirt is perfect for any man who likes to cook.

chefs rule tee

Style #11112CRK

If you want to give dad the ego boost he deserves, you can’t go wrong with this “Chefs Rule The Kitchen” cotton tee.  Your dad will feel appreciated every time he puts on his new shirt. Stylish and fun, dad can wear his new sporty tee at home while grilling or out for the day with the family.

chefs rule hat

Style #CHEFRCRK

Don’t forget the matching hat! Make sure dad stays cool in the summer heat with this matching “Chefs Rule The Kitchen” chef hat.  He can enjoy his favorite passion while watching the game at home or in the stands in this awesome baseball cap.

Instasize_0601161040

Style #11111TAK

See how great your dad will look in his new Chefuniforms.com chef tees and hat! It will be no risk to give dad a gift of comfort, love and fun! Happy Father’s Day!

 

 

Chef Yvonne’s Path to Cooking

Chef Yvonne

Yvonne Anderson-Thomas, our Chef of the Month for March 2016, found both a solace and an unexpected, life-changing solution in cooking. She was willing to reveal her amazing story with us, so that we could share it with all of our readers. Once she had divorced her husband of twenty years, she was uncertain of her next steps. She had gone to school for nursing, but never finished her degree. Instead, drawing from her previous experience managing a bakery, she threw on her chef coat and started selling her baked goods at food festivals. Once she realized this wasn’t getting her quite far enough, she resorted to an old family recipe instead – smoked turkey legs. After some initial success and a very generous loan from a friend, Yvonne started her own food truck and dubbed it Brown Shuga. Suddenly she became very busy tending to three events a day, she enlisted several friends, seasonal employees, and volunteers to help get her business off the ground.

But running a food truck is expensive. It’s not just the ingredients and the cooking she’d have to worry about, but the licensing, any extra fees, prep tables, freezer, cookers, utensils, various other equipment, and managing the truck itself. Fortunately, Yvonne discovered a woman’s shelter that would allow her to park in its lot. She repaid this act of generosity in food and donated tips.

Soon enough, Brown Shuga grew to include many recipes in the soul-food and Southern comfort tradition. Yvonne added another food truck to help keep up with the demand for her cooking. There were a few setbacks along the way – including the truck’s burst pipes during the winter months – but Yvonne persevered. She fondly recalls her proudest moment during this time: “Finally, when I said, ‘Brown Shuga Soul Food,’ people knew the name, and it made me feel so good.” Now, five years later, she has received numerous accolades and awards, including one for Best Food Truck, acknowledged by the Idaho Statesman.

In retrospect, Yvonne admits her professional trajectory has been quite surprising. She never imagined she’d been running her own food trucks. However, back when she was married, she often found herself cooking for functions on the military bases her husband was stationed at. She recalls how she experimented and experimented until she arrived at the perfect recipes for her signature cornbread and ribs. In the end, these years relocating from base to base was a true test to her and her resourcefulness. “I feel like I have succeeded in letting people know who I am,” Yvonne concludes.

Thank you, Yvonne, for sharing this story with us! It is certainly inspiring, and we hope our readers will feel the same!

CHEF YVONNE ANDERSON-THOMAS SMOKED CHICKEN LEGS RECIPE

smoked chicken

Ingredients

  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • Kosher salt
  • Pepper
  • 6 chicken legs
  • ¼ c. apple cider vinegar
  • ¼ c. water
  • ¼ c. brown sugar
  • 2 tbsp. ketchup
  • 1 tsp. molasses
  • 1 tsp. liquid smoke
  • 1 clove garlic
  • 3 c. wood chips

Method

  1. In a small bowl, combine the garlic powder, paprika, 2 tsp salt, and 1 tsp pepper. Rub the spices all over the chicken and refrigerate for at least 1 hour or up to a day.
  2. Place the wood chips in the smoker (according to manufacturer’s instructions) and heat to 225 Place the chicken on the racks (bone-side down) and cook, turning halfway through, until the internal temperature is 165F, 2-3 hours.
  3. If you do not have a smoker: Remove the grill grates from one side of a gas grill and heat over medium-high heat. Tear 4 pieces of heavy-duty foil. Divide the chips between two pieces of foil, then sandwich with the other pieces. Fold over all of the edges to seal. Use a fork to poke holes in the top piece of foil. Place one foil package directly on the burner and let cook until the package begins to smoke, about 5 minutes. Let smoke for 5 minutes, then reduce heat to medium-low (the package should still be smoking).
  4. Place the chicken on the other side of the grill opposite the foil package, bone-side down (the chicken should be on the grill grates over the burners not in use). Cover the grill and cook, turning the chicken halfway through, until the internal temperature reaches 165F, 2-3 hours (if your grill has a temperature gauge, try to maintain 225-235F with the burners not directly under the chicken). If the foil packet stops smoking, replace with the second one, increasing the heat to get it smoking and reducing heat after it has started to smoke.
  5. Meanwhile, in a medium saucepan, combine the vinegar, water, sugar, ketchup, molasses, liquid smoke, and garlic. Bring to a boil, then reduce heat and simmer until slightly thickened, 15-20 minutes. Brush over the cooked chicken. Or, if desired, before serving, increase grill to medium-high and grill the chicken, turning and basting with the sauce, until the skin is beginning to char, about 5 minutes.
  6. Enjoy!

Chef Yvonne

Chef Yvonne also sent us a picture of herself in her new chef coat from ChefUniforms.com. Thank you and congratulations again, Chef!

Jacoby Ponder - Chefuniforms.com February Chef of the Month_2016

February 2016 Chef of the Month – Jacoby Ponder, CC CPC

Jacoby Ponder - Chefuniforms.com February Chef of the Month_2016

After serving ten years in the U.S. Navy as a Personal and Private Chef, Chef Jacoby Ponder established FireSyde Chef & Co. in 2010. Ponder created FireSyde Chef to provide quality personal and private chef services to Hampton Roads, Virginia. He has received his extensive culinary arts and business management training at The Culinary Arts Institute of Virginia and ECPI University – graduating with both an Associates and Bachelors as a Private & Personal Chef.

With over a decade of experience in culinary arts, hospitality and business management, Ponder has acquired culinary skills to work in upscale environments. Ponder provides five-star meals for Admirals, foreign dignitaries, senior government executives, movie stars and celebrities alike. He has prepared dishes for names such as President George H. W. Bush, Bruce Willis, Vivica A. Fox, as well as reality television personalities on TLC’s “The SisterHood.” Ponder was a finalist on the Food Network hit show “Chopped”, where he placed as runner-up in the grueling Military Salute episode (Season 15, Episode 8) and now an uncontested win in September 2015 on Food Network’s latest and toughest hit series “CUTTHROAT KITCHEN.”

He is also very involved in his community and has been apart of the Virginia Beach Farmers Market (Featured Chef for Healthy Cooking and Wellness), Norfolk Public Schools (Chefs Move to School), Eat Fresh Buy Local (Featured Chef to Promote Buy Local Initiatives) and VA Extension Association of Family and Consumer Sciences (Cooking Matters).

Congratulations Chef Ponder on being our Chef of the Month for February!

 

Birthplace: Monroe, Ga.

Where do you work and where are you based?

I work for myself (Private and Personal Chef) for the Hampton Roads Area of Va.

I am also the owner of Norfolk Kitchen Lab in Norfolk Va. that just opened. Nestled in the heart of the River View Community ( Norfolk), the Norfolk Kitchen Lab is your new place to experience food excellence and Chefs at their absolute best. With 3 engagement platforms, all culinary enthusiasts can live out their kitchen aspirations in the following ways:
– By renting a standard fully equipped kitchen for food prep,
– By becoming a student of private cooking classes and learning the finer points in regards to nutrition and healthy eating, and
– By attending a monthly 7 course “Chefs round table”  meal to enjoy a display of unmatched skills of the Chefs & Staff.
With several ways to interact and entertain (not to mention the sole use of fresh produce grown in 4 neighboring greenhouses), the Norfolk Kitchen Lab stands to be the newest and most prolific addition to the downtown area.

What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite Kitchen tool is my knife! I love creating dishes from fresh and local grown ingredients.

What is your sharpest sense out of all the 5 senses?

My sense of smell!

What advice would you offer for aspiring chefs?

Don’t be afraid to take chances, and be adaptable to change.

What is one culinary tip every chef should know and perfect?

Be forever humble and also be a student of the Craft.

What does good food mean to you?

Good food to me means a dish that is well thought out and smells good! Also taste even better, to make one reminisce.

What trends do you see emerging in the near future?

Most certainly a trend is a marriage of fresh locally grown ingredients, I see the industry moving to an “Eat Fresh Buy Local” theme.

What features are important to you when selecting a Chef Coat? (Particular fabric, style, sleeve length, pockets)

Features like button styles, and fabric type like light fabrics that are flexible. Something that is urban and looks fashionable.

What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc.?

My go-to-outfit that I prefer would definitely be tees, pants and hats. I prefer Chef Jackets whenever I’m in a management capacity.

Favorite ingredient to work with?

My favorite ingredient(s) to work with are fresh herbs and spices. I feel that they dictate the flavor profile of the dish which is very important.

Favorite City to eat out in?

My favorite city to eat out in would have to be between San Francisco or San Diego, anywhere in the bay area!

Best Dish you have ever made?

The best dish I have ever made would have to be my famous Herb Crusted Salmon.

Place you eat most often on your days off?

I love to eat at this one place in Norfolk Va. – Todd Jurich Bistro…… They have the best truffle fries ever!

Person you would most like to cook for?

I would love to cook for …..Umm…I don’t know. I’ve already cooked for the President so, I’ll have to think more on this question….

What is new on your DVR?

The latest episode of Food Network show Chopped!

Ace Champion - Chefuniforms.com January Chef of the Month_2016

January 2016 Chef of the Month – Ace Champion

Ace Champion - Chefuniforms.com January Chef of the Month_2016Chef Champion comes from the great food state of Louisiana.

He specializes in Cajun/Creole, the taste of New Orleans.

He has over 18 years of culinary experience ranging from Certified Meat Cutter, Executive Chef, Event Coordinator, Personal Chef, as well as Cooking Class Instructor.

He is also an honors Culinary Arts graduate of Fox Valley Technical College, one of the nation’s premiere culinary schools.

Chef Champion cooks with a strong passion and makes it a priority to visualize his entrees while preparing them, so in turn… he can empower others who struggle with cooking. Chef Champion infuses cultures and ingredients to create a flavor that gives you a champion cooking experience and the know-how to cook a little appeal yourself!

The Law of Attraction & the Power of Positive Thinking are the cornerstone of Chef Champion’s passion for food. He believes that if you think you can be a great chef or cook, then you will realize it, but if you think you won’t be a great chef or cook, then you probably won’t hit the mark. Chef Champion believes that before you hit the kitchen, focus on what you want. The result? You’ll serve up a great dish almost every time!

That’s why Chef Champion created, 8 steps to Your Perfect Meal, a simple plan to help viewers or readers (available in book format, too) be more positive in the kitchen on their way to greater productivity and creativity. “I now understand my purpose in life and that is to teach the world everything I can about food for the mind, body, and soul,” concludes Chef Champion.

Congratulations Chef Champion on being our Chef of the Month for January!

Birthplace: I was born in the bay area of California where I spent most of my childhood. I was then further raised in Louisiana where my try heritage is.

Where do you work and where are you based? I own my own business “Chef Champion LLC.” In my business I am a Private Chef, Culinary Instructor both private & public, Visionary Motivational Speaker as well as a Menu & Recipe Developer for local restaurants and private companies.

What is your favorite kitchen tool in creating your masterpieces/dishes? Hands down my 8” Wusthof Chef Knife. There is not much I can’t do with this knife. When I hold this tool, it feels like an extension of my body which allows me to create in detail.

What is your sharpest sense out of all the 5 senses? I would say what I call the 6th sense. To me this is when I can manipulate my conscious mind to flow freely with my conscious mind to view all senses as one. This allows me to use my senses in creation without acknowledging the use of them. If I had to pick one though, it would be my sight. This is where I can learn and see. My sight allows me to turn my vision into reality on a plate.

 

What advice would you offer for aspiring chefs? Never give up on your dreams. Albert Einstein said it best when asked how are you so smart he replied and said “It’s not that I’m so smart it’s just that I stay with problems longer than most people.” This lets me know when chasing my dreams no matter how hard or how long it takes, I will get there if I don’t give up. Be true to yourself and what you believe in.

What is one culinary tip every chef should know and perfect? Every chef should master the art of visualization. It is a necessity to have a clear vision of what’s to come before it happens. This will allow you to always be 2 to 3 steps ahead of yourself. The proper technique is called “Visual Motor Rehearsal.” This means one would visualize a recipe or an event inside their mind. This works as a form of practice without having to lift a finger. You can find more tips on this topic and other cooking tips in my book “8 Steps To Your Perfect Meal.

What does good food mean to you? Good food means food that looks good, taste good, and does good things once it’s inside my body. Food should be good for the mind, body, and soul. I also view good food as that is live and raised properly. My motto is cooking with live foods. That means in one way or another, the food we eat was once alive.

What trends do you see emerging in the near future? The power of positive thinking. I see an awakening of the mind of chefs and people all over the world to trust in there inner souls and become who they want to be. I see cooking changing from the sometimes negative to being fun, exciting and healing.

 

What features are important to you when selecting a Chef Coat? (Particular fabric, style, sleeve length, pockets) My personal favorite is the long sleeve. I feel this is the more elegant professional look I am going for. I also enjoy all of the color selections you can get at ChefUniforms.com. This allows me to keep my image sharp and unique. I also love the mesh coats. Being a celebrity chef I cannot afford to not look professional on camera. They have an excellent selection of mesh chef coats for men and women.

What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc? I don’t have a specific one. I have 4 branches of my business that require a certain type of coat. For instance when I speak, I where a heavier longer coat. When I am cooking, I use a mesh coat and when I am outdoors in the summer, I use my short sleeve mesh coats.

 

Favorite ingredient to work with? Anything fresh. If I had to pick one, I would choose garlic. I think this is an ingredient that should be added to all savory dishes. I also love the health benefits. I have high blood pressure and eating lots of this delicious herb helps me regulate my pressure.

Favorite City to eat out in? New Orleans. I have never been to a city with as big as a variety of fresh homemade food. This city definitely brings out the flavor.

Best Dish you have ever made? I would say my Cherry Apple Pie with a Caramel Moscato Rum Sauce. What makes this dish so good and unique is instead of mixing the apples and cherries, I  separate the recipes, then layer them together separating them with cream cheese and topping this off with my homemade caramel rum sauce. The layers of flavor excites any taste buds.

Place you eat most often on your days off? At my home. This is where I can relax, create and enjoy my family.

Person you would most like to cook for? Most definitely Jesus Christ. I can see the image of him eating at the last supper wondering what chef had the honor to cook for him. I hope one day I will.

 

How to Choose the Right Chef Coat and Fit?

Some people love to shop, others not so much. There are those people who like to browse, compare options and pick based on what catches their eye. If you are anything like us however, you come with a vision, you know what you want and where to find it and your goal is to be in and out in record time. That becomes difficult if you can’t navigate your way around a website or you are unsure what the best choice for you is. The ChefUniforms.com website was set up to be quite simple in order to help our customers get the best shopping experience possible. Here are some tips on how to filter selections to help choose the perfect coat, whether you are buying for yourself or for your entire staff.

Most people will enter the site and just click on the coat tab and have the option of viewing all available coats. Simple right? Except now you may be looking through hundred of things you are not interested in and this can become very time consuming. If you want something specific, the best way to filter through all the things you don’t need is to hover over the coat tab instead of clicking on it. By doing this, you have the option to filter your selections by Style, Fit, Look, Gender, Fabric, Sleeve Length and even Type of Buttons (see below).

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Coat Tab

 

  1. Shopping by style is much easier with our drop down menu. Under style you can shop for specific characteristics of the coat. For example, you can search for coats that have mesh, or color block. If you want to only see printed coats, you can do that too with only a couple of clicks.
  2. Choosing the right fit is simpler than you thought. If you are searching by fit on our site you will find that there are 2 types of fit, Tailored and Basic. The Tailored fit is a slimmer, contoured fit. This type of fit is engineered to fit closer to the body and embrace its curves. If you prefer a looser fit with some extra room, then the Basic fit is perfect for you. The Basic fit is a roomier fit, which allows for a more casual look.
  3. If you like a specific fabric, you can always search by available fabrics. As part of the menu drop down, you can see all our Poly/Cotton Twill coats or all our Egyptian cotton coats in one place. This way you never have to click on multiple styles to find out what fabric it’s made from.
  4. Want to only see coats that apply to you? You also have the option of searching by gender. This allows you to look at all available male or female items at once.
  5. Have a particular sleeve length favorite? Now you can also filter by your preferred sleeve length.
  6. Pick your closure.If you prefer snaps to buttons or fabric covered to plastic, we can help with that too. The drop down lets you filter our products so you are viewing only the items that have the type of closure you are looking for.
  7. Last but not least, you can always use our QUICK LINKS to search our new arrivals, on sale and Plus Size styles. The quick links also allow you to look at our Uncommon Threads selection.

 

QUICK TIPS

What’s your fit? Basic vs. Tailored

The idea of the Basic fit is that it is roomier and boxier. If you like to have some extra room in your coat then the Basic fit is right for you. However, if you prefer a more fitted, shape-driven fit, then you want to choose the Tailored fit.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Basic & Tailored Fit

Pick your look- Traditional vs. Modern

Now that you know which fit is best for you, pick your look. Picking a look can be quite simple if you know what you like. You can keep it simple with our wide selection of traditional double-breasted solid color coats. Or you can spice it up a bit and choose a more modern look like an asymmetrical, printed or color block coat.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Modern & Traditional Fit

What’s the best fit for your kitchen?

Whether you are buying for yourself or your entire staff, sometimes the type of kitchen or establishment you work in has a big influence in your choice of styles you buy. For example if you work in an exceptionally hot kitchen, the best styles for you may be our lightweight styles. There are several lightweight and mesh combination styles that provide better breathability and comfort in higher temperatures. Mesh panels offer the ability to keep you cooler and dryer through the day.

For higher-end restaurants, you can’t go wrong with our Egyptian Cotton selection. This is a luxurious selection and is available in modern and traditional styles.

If you are looking for the best in front of the house styles, then consider our Versa shirt. We offer a selection of front of the house styles on our ChefUniforms.com website. In addition there are also plenty of options to choose from on our Uniform Difference site, which you can find a link to at the top right corner of the ChefUniforms.com site, or simple go to www.uniformdifference.com.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Versa Shirts

When it comes to running a business, faces will come and go. If you know you have a high turnover, or simply want to make sure you can keep the same look for an extended period, consider buying our classic styles. Classic styles are available through the end of 2016. This guarantees that the styles you purchase today will be available to you for at least 1 more year. This is the simplest and easiest way to keep your staff looking consistent.

These are just some tips to keep in mind when you offer us the pleasure of your business. Styles on our website, as well as our catalog, have signs that can help you quickly identify between lightweight, Egyptian cotton, stretch styles, classic styles or mesh styles. So remember when in doubt…follow the signs.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Follow the Signs

Put Us to Work! We will be delighted to find out more about your company and how you envision outfitting your team! If you would like one of our Account Reps to contact you, please visit our Group Order Form.

Do you have any suggestions to improve your shopping experience on our website?

Who says you have to wait for New Chef Uniforms from Santa?

There is nothing like something new and shiny and you don’t have to wait until Christmas to unwrap your present. Whether it’s for you, a friend or a loved one, new styles have arrived at Chefuniforms.com sure to please everyone.

For our Female Chefs, the new styles available are fun, flirty and perfect for those ladies who love color and like to step away from a traditional chef coat.

If you like to stand out, you will love the new S-Shaped Coat. Easy to care for and made of 65/35 Poly/Cotton poplin, this coat is perfect for those who prefers a lightweight coat to the basic twill coat. With its feminine style lines, contrast details and 6 available colors, this coat is versatile enough to please any chef from the restaurant to the bakery.

Chefuniforms.com New Chef Coat - Women's Traditional Fit S-Shaped Chef Coat in Fuchsia w Black - Plastic Buttons - 6535 PolyCotton Poplin

Chefuniforms.com New Female Chef Coat – Women’s Traditional Fit S-Shaped Chef Coat in Fuchsia w Black – Plastic Buttons – 65/35 Poly/Cotton Poplin

Step out of the box, way out of the box and into the new ¾ Sleeves Asymmetrical Coat. If you like fancy, this is the coat for you. Complete with feminine details, fabric covered buttons and loops, side seam pockets and sleeve cuff/tab details; this sexy yet classy coat has it all! Made of 65/35 Poly/Cotton fine line twill, the asymmetrical coat is the perfect piece to wear if you want to impress. This coat is available in 5 different colors including ChefUniforms new color, Wild Berry, which is a perfect choice if you are not into pink that much but want something lighter than eggplant. At $29.99 however, you are going to want them all.

Chefuniforms.com New Female Chef Coat - Women's Asymmetrical 3 Three Quarter Sleeve Chef Coat in Ocean Blue w Black - Fabric Covered Buttons - 6535 PolyCotton

Chefuniforms.com New Female Chef Coat – Women’s Asymmetrical 3 Three Quarter Sleeve Chef Coat in Ocean Blue w Black – Fabric Covered Buttons – 65/35 Poly/Cotton

Want a little extra room without the extra fabric? Then you need to check out our first stretch coat. Single breasted, ¾ sleeve length and fabric covered buttons, back vents, side seam pockets and princess seams are some of the details incorporated into this coat. Perhaps the best part of it however, is its fabric. Made of 55/42/3 Cotton/Poly/Spandex, this coat offers greater ease of movement and versatility without sacrificing comfort within the fit. If you ever just wanted more from your chef coat, then this is definitely one who should check out.

Chefuniforms.com New Female Chef Coat - Women's STRETCH Princess Seam Chef Coat in Turquoise - Fabric Covered Buttons - 55 42 3 Cotton Poly Spandex

Chefuniforms.com New Female Chef Coat – Women’s STRETCH Princess Seam Chef Coat in Turquoise – Fabric Covered Buttons – 55/42/3 Cotton/Poly/Spandex

In addition to new styles for ladies, there are also 4 new colors added to the ladies Chef pants. Colors include Chalk Stripe Black, Chalk Stripe Grey, Black Stripe, and Chalk Stripe Navy. The Chalk Stripe Navy and Chalk Stripe Grey have also been added to the Bib and Bistro aprons. The Chalk Stripe Navy provides a pop of color to liven up any holiday party!

ChefUniforms.com Aprons - New Styles

                         ChefUniforms.com Aprons – New Styles

 

Of course we didn’t forget our Male Chefs. Keep it cool in the kitchen with our new Double Breasted Mesh Coat. A traditional look with a cool twist, this Poly/Cotton Twill coat is sure to keep you cool with half mesh sleeves and a triangle mesh vent at the back yoke. This style is available in Black, Pebble Grey, White and festive True Red and Green.

ChefUniforms.com Men's Double Breasted Chef Coat with Mesh in True Red w Black - Plastic Buttons - 65 35 Poly Cotton

ChefUniforms.com Men’s Double Breasted Chef Coat with Mesh in True Red w Black – Plastic Buttons – 65/35 Poly/Cotton

No need to button it up anymore. If you want to get away from buttoning all those buttons in a traditional chef coat then you are going to love the new Pull Over Coat. Easy to put on with a 2 button yoke this coat offers versatility and ease even on the go. Never forget a button again, just pull it over your head. This is the most uncomplicated coat you will ever own. Available in Black and White for easy accessorizing with all of your ChefUniforms chef pants. In a short time this coat has already become a costumer’s favorite.

ChefUniforms.com - Men's Traditional Fit Pullover Chef Coat in Black - Plastic Buttons - 65 35 Poly Cotton

ChefUniforms.com – Men’s Traditional Fit Pullover Chef Coat in Black – Plastic Buttons – 65/35 Poly/Cotton

Last but not least for those of you who are blessed with a little extra height our basic poly/cotton coat 65511 is now available in tall (T65511).

ChefUniforms.com - Men's Basic Fit TALL Chef Coat in Black - Plastic Buttons - 65 35 Poly Cotton - Style # T65511

ChefUniforms.com – Men’s Basic Fit TALL Chef Coat in Black – Plastic Buttons – 65/35 Poly/Cotton

With so many new things to choose from, it’s hard to stay off the naughty list.

Tell us which ones are your favorite and why?

Chefuniforms.com December 2015 Chef of the Month - William Werner, Chef/Partner Craftsman and Wolves

December 2015 Chef of the Month – William Werner, Chef/Partner Craftsman and Wolves

Chefuniforms.com December 2015 Chef of the Month - William Werner, Chef/Partner Craftsman and WolvesWilliam Werner is Chef/Partner of Craftsman and Wolves (CAW), an award-winning
contemporary patisserie and cafe with a nod to classic French technique and an
emphasis on seasonal change, offering pastries, cakes, confections, confitures, breads,
desserts, as well as savory fare and signature drinks. Current locations include CAW
Valencia in the vibrant Mission district of San Francisco, a farmers’ market stand at the
venerable CUESA Ferry Plaza Farmers Market, and an online retail shop shipping
nationwide.

Since opening the first location in 2012, Werner has garnered praise both locally and
nationally in publications, including New York Times T magazine, Wall Street Journal,
Real Simple, Esquire, and Bon Appétit, and GQ magazine named his famous “Rebel
Within” as #6 on “The 50 Best Things to Eat and Drink Right Now.”

In addition to opening a second location in San Francisco’s Russian Hill neighborhood
this fall, William and team are expanding the online retail shop with new products to ship
both nationally and internationally. Werner serves as a Valrhona Pastry Chef Consultant and leads professional culinary
demonstrations and classes around the U.S. and Canada.

Chef Werner is a James Beard Foundation “Outstanding Baker” 2015 finalist, Dessert Professional’s “Top Ten Pastry Chefs of America 2015,” The Passion Company’s “2015 Most Passionate Chef/Restaurateur in San Francisco,” San Francisco Magazine’s “2014 Best Pastry Chef,” Plate Magazine’s “2014 30 Chefs to Watch,” Star Chefs’ “2013 Rising Star Artisan” and James Beard Foundation “Outstanding Pastry Chef” 2012-2014 semi-finalist.

Congratulations Chef Werner on being our Chef of the Month for December!

1. Where do you work and where are you based?
Craftsman and Wolves, a patisserie and cafe with two locations in San Francisco.

2. What is your favorite kitchen tool in creating your masterpieces?
Gray Kunz spoon

3. What is your Wisk Hand? Left or Right?
Right hand

4. What advice would you offer for aspiring pastry chefs?
Dig deep to the roots, don’t get caught up in the current trend, take time to understand the basics.

5. What is one tip every pastry chef should know and perfect?
How to work with chocolate.

6. What does a great dessert look like to you?
I believe you eat with your eyes first, so an appetizing dish is key, usually minimal wins for me, all ingredients on the plate are harmonious and make sense, nothing is there just to be there.

7. Favorite ingredient to work with?
Coconut

8. Favorite Dessert City?
Chicago

9. Best Dish you have ever made?
Braised beef cheek risotto on a camp stove

10. What trends do you see emerging in the near future for Pastry Chefs?
I see more health conscious desserts that don’t sacrifice flavor and texture — luxurious meets beneficial, if you will.

11. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
Short sleeved chef coats are my favorite, only one breast pocket, and definitely fitted. I’m not a fan of pen holders on the sleeve.

12. What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
Vintage Metallica t shirt, jeans and full bib apron.

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