Many of you are aware that I will be going back to school soon....culinary school that is! It is a dream come true for me! I will be going to The Art Institute of Michigan to get a certificate in Professional Baking & Pastries. It is a year long program and it starts next week! Today I attended the 4 hour orientation and am extremely excited to start this new journey.
I plan to share with you my many stories and experiences that are sure to come and hopefully some good recipes that I'll learn along the way.
One of the to-do's for today was to get fitted for my chef's whites. I received 3 uniforms today (aka chef's whites) and am required to wear them to each of my classes. They consist of a jacket, pants, hat, and neckerchief. While trying on the outfit several questions came to mind so I had to do some research once I got home to find the answers.
1. Could these pants be any more unattractive? The pattern on the pants of a chef's uniform is called hounds tooth. It is a tiny black and white square pattern and it is great for hiding stains of any kind.
2. Why is the jacket double-breasted? Am I supposed to button it this way or fold it the other way and use the other row of buttons? The double breasted jacket can be reversed to hide stains. (Oh! That makes complete sense to me now!!!) The jacket itself is made out of a double layer of cotton so it can insulate the chefs' body against the incredible heat from the stove or from the spill or splatters that may occur throughout the day. The cloth covered knotted buttons can handle a lot of washes and the frequent bumps with the hot pots and handles and heavy equipment.
3. What the heck is a neckerchief? In the past, a chef would wear a neckerchief to catch the sweat that would pour off of them in the sweltering kitchens. Today, they are worn for aesthetic reasons. They give a chef uniform a more finished look. (I still have no idea how to properly tie it but hopefully they will teach me that in the first day of class!)
This weekend I have to go shoe shopping for black, non-skid, closed-toe, closed-heel shoes. I'll try to have my hubby take a picture of me in my new chef's whites in the upcoming weeks...you know, after I learn how to properly wear it! :)
Wish me luck in my first week of classes!