Tag Archives: egyptian cotton chef coats

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?

December 2014 Chef of the Month – Carlos Gaytan

Chefuniforms.com December Chef of the Month - Chef Carlos Gaytan featured on blog.chefuniforms.comChef Carlos Gaytan’s culinary journey has been one of hard work, persistence and dedication. Having arrived in Chicago in early 1991, he began a career at Sheraton North Shore Hotel, quickly working his way up to pantry cook, line cook and banquet cook during his first year of employment. He earned a position as a Chef Garde Manger and discovered he possessed a highly artistic and creative ability to carve on ice, fruit and vegetables. He participated in many food and ice carving competitions- winning several awards. Having perfected his skills in handling both hot and cold foods for over six years, he began his employment as Chef Garde Manger at the Union League Club of Chicago in 1996. For over seven years he worked under the guidance of Chef Michael Garbin. He honed his ability to cook a wide variety of foods and ultimately became the Banquet Sous Chef. The Union League Club has ranked as the second best private club in the nation and it became the place where Chef Carlos Gaytan gained the additional knowledge he needed to lead a successful career.

In April of 2004 he was offered the position of Chef de Cuisine at Bistrot Margot where he worked tirelessly and passionately at creating the art of food. Over the years, he has worked with renowned French Chef Dominique Tougne and has participated in such events as the Confrerie de la Chaide de Rotisseurs, the Moet and Chandon Brunch and the Annual Flora Springs Dinner Auction in Napa Valley.

Today, Chef Carlos Gaytan is thankful, as he was able to see his dream become a reality in May of 2008 by opening his own restaurant Mexique on Chicago Avenue in Chicago. With great creativity, love and dedication he applies his knowledge of French cooking techniques and ingredients to his roots of traditional Mexican cuisine creating a revolution of Mexican gastronomy. Mexique has received much recognition since its opening. Within the first three months CS Magazine recognized Mexique as one the best restaurants in Chicago. Mexique was named one of the top new restaurants of 2009 and best restaurant in 2010 by Chicago Magazine. In 2011 Chef Carlos received the American Culinary Federation Windy City Chapter Chef of the Year Award for his extraordinary achievements. Mexique has had the honor of participating in Chicago Gourmet for the last three years and Chef Carlos was chosen as one of five Celebrity Chefs in the 2012 Taste of Chicago. Chef Carlos has also shared his love and knowledge for cooking as professor of Regional Mexican Cuisine at Kendall College Culinary School. In 2013 Mexique received its highest honor yet by being a Michelin one star recipient. In 2013, Chef Carlos participated on the famous TV program Top Chef, arriving to the semifinal phase and is currently participating in Master Chef South Africa due in 2015. In 2014, Mexique received for another year, the Michelin one star.

Congratulations Chef Carlos Gaytan on being our Chef of the Month for December! Your journey as a chef has inspired us!

1. What is the name of your company and where are you based?

I am the Executive Chef and owner of Mexique Restaurant based in Chicago. I wanted to represent Mexican and French influences in my cuisine.

2. What is your birthplace?

Acapulco, Mexico

3. What made you decide to become a chef?

I have been cooking since I was a little boy frying tacos on the street and loved it! I became very comfortable with it and wanted to pursue it as a career.

4. What do you enjoy doing outside of being a chef?

Soccer.

5. What is your favorite social media platform?

Twitter

6. What is your Must Have Kitchen Tool?

Vitamix Blender. I can do many things with it like sorbets and purees.

Vitamix_pro_blender_04 - Chef Carlos Gaytan must have chef tool

7. What is your specialty dish?

I do not have one but several…like pork belly and seafood.

6. What’s the strangest thing you ever ate?

Escamoles – which is ant’s eggs. This is native to Mexico and is very good. It is interesting and does not have a lot of flavor.

7. Who would you most like to cook for?

My family and 16 year old daughter.

8. Do you enjoy dining out on your free time? What is your favorite type of cuisine?

I do and love very simple food like seafood.

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

Comfort and soft fabrics. I like Egyptian cotton and short sleeves as well.

~His experience and advice~

10. How long have you been a chef and where did you study?

I never went to cooking school. I have been in the business for 23 years and a chef for 10.

11. What education or experience would you recommend for aspiring chefs?

Have to get the basics at the beginning. Work for different restaurants to get to know different styles and cuisines.

12. What would you recommend as far as on-the-job training?

They need to be professional and get to their job on time, look clean and be constantly learning.

13. What is your greatest challenge in getting the ingredients you need?

I like to shop for ingredients and cook with what is available. I don’t experience much challenges.

14. Do you try to experience your competitors’ food? Do you ever get ideas from them?

When I travel, I do and eat out a lot and get fresh ideas.

15. Do you think it is important to visit the markets rather than just have standard orders?

Yes. It is very important because you can find ingredients you knew about or never worked with and try new dishes.

16. How do you test a new recipe without putting it on the permanent menu?

From experience, I just put it together and go with the flow.

17. What is your advice for planning a menu for a new restaurant?

Chefs should include seasonal ingredients all the time.

18. How do chefs use technology in their day to day operations?

They can get creative with what they have and do not necessarily have to buy expensive cookware and accessories. For instance, like a $5,000 steamer for example. As an alternative, I use a Mexican Tamale Steamer for $30 which would do the same thing.

~2014 and The Future~

19. What dining trends do you see taking place in 2014?

Mexican cuisine is becoming a sought after food because of the big, bold flavors it provides.

20. How has the revolution to eat healthy influenced you as a Chef?

We try to cook healthy but you tend to sacrifice flavors and it is all about finding that balance.

21. What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?

Yes, Green Kitchens are great and possible.

22. How does Social Media play a role for Chefs today?

A lot. We get a lot of business from social media and customers don’t forget about you but are constantly talking about you.

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