We all take notice of the chefs in our favorite restaurant, at one point or another. We recognize them by their signature hats and chef aprons. Chefs have used cooking aprons for a countless number of years. Not only is it the attire-of-choice at many high-end restaurants, chef aprons are a functional accessory to their wardrobe.
Chefs wear cooking aprons for several reasons. One reason is that they are dealing with a variety of food ingredients for many hours each day. They have to have a means of keeping their clothing free from dirt, stains and odors. They also need pockets to carry utensils from one part of the kitchen to another. Chef aprons serve a variety of purposes and most of us will admit that chefs wearing cooking aprons have a more professional look.
Men and women have worn kitchen aprons for centuries. Traditionally, women have been the primary homemakers in a family. Although times have certainly changed and things are not as cut-and-dry as they were before, the same tends to hold true. Kitchen aprons have been an important piece of attire in women's history. The use of cooking aprons likely precedes that of written history with several scholars noting the use of aprons even in the time of Adam and Eve.
Kitchen aprons, or cooking aprons, have been worn to protect clothing from dirt, grime and smelly odors. They serve as a towel to dry freshly scrubbed hands. The pockets of kitchen aprons have been a wonderful tool for carrying utensils, kindling wood or even an occasional treat for a child. It is simply amazing to consider the long and rich history of cooking aprons and how they have changed along with societal standards. Today’s kitchen aprons still serve the same functional purposes but tend to come in a larger variety of styles, colors and with catchy one-liners.
Related Articles
What is Nouvelle Cuisine?
By: Sudhir | 04/01/2008 | Food & Beverage
Nouvelle Cuisine
1). There is still a debate on whether nouvelle cuisine has disappeared from the radar.
2). The way we cook at home today owes a great deal to nouvelle cuisine.
3). Nouvelle cuisine was to excite more than just the sense of taste.
Must Haves for Any At-home Chef
By: Sunil Kumar | 06/03/2008 | Cooking Tips
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Edith's Cake That Thrilled the French
By: For More Free Resources visit www.onlinepublishingsite.com | 11/03/2008 | Recipes
Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer
What Do I Have to Do to Become a Good Chef
By: harjeetkaur | 13/03/2008 | Cooking Tips
A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't. Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.
Shaping Up Holiday Side Dishes
By: Jitender Sharma | 20/03/2008 | Cooking Tips
(ARA) - If dinner rolls and bread are usually guests at your holiday table, you can save a step and impress your guests by substituting savory stuffing loaves, muffins or balls. Molded stuffing is a tempting two-in-one side dish that is easy, too, since convenient packaged stuffing mix is the perfect foundation from which to start your adventure.
Low Fat Salmon Recipes
By: harman | 22/03/2008 | Recipes
Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
Why Do Make-ahead Recipes Work so Well to Reduce your Dinner Party Stress?
By: Dipak Patra | 06/01/2008 | Cooking Tips
One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.
One Chef, or a Bevy of Chefs?
By: Sunil Kumar | 06/03/2008 | Cooking Tips
Most cooking tours feature one chef who gives you two to four cooking lessons in the same kitchen on your three to six day cooking adventure. Some tours take you to a variety of restaurants and homes so you cook with many chefs or good home cooks. The "cook's tour" version is four chefs in four different kitchens in six days.
Got a Question? Ask.
Ask the community a question about this article:
Frequently Asked Questions
I am looking for an acrylic cutting board in the ...
By: JM | 23-10-2008
I am looking for an acrylic cutting board in the shape of South Carolina. I would appreciate any help in locating one.
Thank you!
How to make vegetarian pho soup
By: Bonnie | 22-10-2008
How to make vegetarian pho soup
Recipes
By: Jacquie | 22-10-2008
low fiber low residue diet I am looking for recipes for my son who has been diagnoised with Crohn's Disease
Salt cured salmon
By: Valerie | 22-10-2008
how do I salt cure salmon to make pickled lox in cream sauce
Persimmons
By: Debbie | 22-10-2008
how to cook using persimmons. How do you maximize the amount of pulp when separting the pulp from the seed?
I?d like to install bamboo flooring, but I?ve ...
By: toby | 22-10-2008
I?d like to install bamboo flooring, but I?ve heard that there are various grades of it and that I should know what I?m buying in advance. Are there particular questions I should ask? Is there anything I should look for in particular?
Q&A Powered by:
Latest Food and Beverage Articles
Golosaria: for Eating and Drinking Like Yesteryear
By: simona bonati | 17/11/2008
Bormioli Rocco is technical sponsor of the grand enogastronomic event, which stops off in Milan from 8th to 10th November and Turin from 22nd to 24th
Gourmet Sicilian Sausage
By: Will Franks | 15/11/2008
If you're against buying processed meat, or are tired of using the same old ready-made sausages, that often don't yield the flavor you desire, you should consider making your own Gourmet Sausages for grilling.
Contrary to what you might think, making Gourmet Sausages is not a very difficult or expensive process...
A Look at Soy Products
By: Jude Simons | 14/11/2008
Most milk is mucous forming. When a cold develops or pneumonia sets in, the last thing offered should be a milk product due to the mucous in it. Soy is still milk, even though it is called a "vegetable milk." Children under two years of age are being advised not to drink cow's milk due to the high protein
Choosing the Right Juicer
By: Jude Simons | 14/11/2008
If you're eating more raw foods and making that important lifestyle change, at some point you'll need to consider investing in a juicer. A blender is NOT the same thing. To get all the benefits of juicing fruits and vegetables, you need to be able to process every part of the food - seeds, stems, peels and
Changing Your Fridge to a Healthy Fridge
By: Jude Simons | 14/11/2008
You don't have to give up all the foods you're used to eating to become more healthy and to start eating raw, organic and live foods. You know the best place to start changing your life and your diet? It's at the grocery store, of course. Even if you're at a good weight and pretty healthy, take a tip from
A Look Into Eating Raw Foods
By: Jude Simons | 14/11/2008
A diet is considered a raw food diet if it consists of at least 75% raw, uncooked fruits, vegetables, sprouts, etc. Raw and living foods are believed to contain essential food enzymes (living foods contain a higher enzyme content than cooked foods). The cooking process (i.e., heating foods above 116°F) is
A Look at the Benefits of Juices
By: Jude Simons | 14/11/2008
Eating raw foods is a way to give your body some of the nutrition it desperately needs. Many of us are at least slightly overweight, and even the morbidly obese are starving for essential proteins and amino acids. All the processed, cooked foods we eat give us only a small percentage of what we need.
How to Make an Irish Coffee
By: Russell Shortt | 14/11/2008
How to make an Irish Coffee
More from Rahul Rana
Identifying the Right Venture Capital Firm Partner & in Business Planning, Competition is Good
By: Rahul Rana | 28/03/2008 | Management
Venture capital firms are comprised of individual partners. These partners make investment decisions and typically take a seat on each portfolio company’s Board. Partners tend to invest in what they know, so finding a partner that has past work experience in your industry is very helpful. This relevant experience allows them to more fully understand your venture’s value proposition and gives them confidence that they can add value, thus encouraging them to invest.
The Two Most Successful Internet Business Models
By: Rahul Rana | 15/03/2008 | Education
To become a successful Internet marketer, it is useful to examine successful Internet business models and then see where you can fit in. It definitely beats trying to re-invent the wheel or coming up with a totally new untried and untested business model.
Food & Beverage 
