How do chefs keep their uniforms so white in a fast-paced professional kitchen?

Quora Answers



"Easy, they don’t. The work clothing by cooks and chefs (the chef is the head of the kitchen, so he or she is the least likely to get dirty) is dirty by the end of the service, and it must get washed daily."  - Alice Twain

"Side towels and aprons. Side towels perform many tasks which involve cleaning and preventing burns to the hands. The aprons tend to take the sacrifice for pan splatters and spills. I own a couple of sets of whites and a stack of aprons and side towels.

Whites don’t tend to get hit too much except for the heat. There is an illusion of whites from TV that they are gleaming and well pressed. Often not so. They are clean, protect the person and protect the food. As long as they are clean, then white is maybe an off white. There is no excuse to wipe your hands on the front of your uniform if you first have a cleaning station, then a side towel, then an apron."- Ross Boardman

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