The perfect uniform includes the Chef coat, pants, shoes, and of course the chef hat or Toque as it is called, and may also include an apron.
One other item that chefs sometimes include in their uniform is a neckerchief. It is a triangular or folded square cloth which they tie around their neck to keep cool during hot days. The neckerchief prevents sweat from dripping down, and keeps them comfortable during a busy day’s work in a hot and humid kitchen, and prevents food from being contaminated. They can also use the neckerchief to mop up the sweat on their forehead and wipe their faces, on very hot days.
Learning how to tie the neckerchief can be a bit complicated at times, especially for new cooks who have just started in the industry. Here is a step-by-step guide on how to tie a chef’s neckerchief.
Step 1 – Lay the triangular shaped neckerchief on a flat surface.
Step 2 – Fold it in half to make a rectangle, with the point of the triangle touching the opposite side.
Step 3 – Fold the rectangle repeatedly along the long edge in order to make a thin strip.
Step 4 – Drape the thin strip around your neck. Keep the right side a little longer than the left.
Step 5 – Wrap the long side of the fabric strip around the short side, ending with the long side on the left and the short side on the right.
Step 6 – Take the long end up and behind the knot. Pull the long end down through the knot.
Step 7 – Bring the two short ends up behind the knot, then tuck them into the same space where you pulled the long end through in the previous step.
Step 8 – Straighten the knot so that it sits comfortably.
It is best to practice tying the neckerchief knot in front of a mirror, until you have perfected it.