In fact, the use of chef hat in the kitchen is mainly reflected in the following three aspects: the first point is the level, the higher the level in the kitchen the higher the hat. The second point is hygiene, in order to prevent the chef in the production of food hair fall into the dishes. The third is the facade: if it is a bright file kitchen everyone is high hat, will make people feel that all are masters of food.

Speaking of the chef's hat for me to participate in the work of early people, there is a certain special significance, in the school when the teacher with a high hat, we take that cloth hat. 05 years after graduation to work, into the kitchen to see the chef with a hat is really high hat, the teacher with a lame ass. Since I just entered the kitchen, I was an apprentice, so I brought a short paper hat.

I still remember the kitchen had four kinds of hats at that time, respectively, apprentice hat, supervisor hat, head chef hat, executive chef hat. That height was one above the other. With the passage of time, now in the kitchen to the hat to classify less and less, some changed to a bow tie, according to the color of the bow tie, yellow is apprentice, purple is supervisor, red is the head chef.

When the hat lost the role of grading, the kitchen can be everyone with a high hat. And the hat at this time is mainly to play a role in health and safety, to prevent the chef cooking hair fall into the dishes. Many people say that eating out of the hair is the chef's, in fact, this statement is not entirely true, the kitchen is strictly prohibited chefs to keep long hair, all kitchens are the same.

Hair is not the chef's, in fact, is not to excuse the chef, because the chef is the dishes on the table of the last process, did not play the role of the final check is the chef's dereliction of duty, which is nothing to say. Hair is likely to be vegetable raw materials bought when there, cutting board for the initial processing did not wash clean, frying pan fried when also did not see. So this hair met with the guests.

In fact, many social dining vegetables are not very wash, this is common in the industry. Some are not even washed, as long as there is no soil on the top on the line, fried before the oil, high temperature sterilization, in the fried on the table directly. So the food you see is not at all the food you imagine. A lot of social dining is to make the dining room is very large, the kitchen area is reduced and reduced. With any surface glitz, there are dark corners. The picture below is very life like, I don't know how many of my chef friends have done this in the summer, I've done it too.

The last chef wearing a high hat is the facade, open file kitchen for diners to see, my chefs are all wearing high hats are masters, appear to be very facade. Understand the people know the way here. From the objective feeling, the chef with a high hat is indeed more than a short hat class, this is an indisputable fact, of course, only from the senses, not from the culinary point of view.

Summary: chef wearing a high hat is now a common thing, there is no fuss, as for the level of the chef, now each kitchen has each kitchen division. Some use a bow tie, some use pants, some more hidden, with the color of the buttons, in short, a variety of things. The wearing of hats is largely a return to the hygienic requirements of modern dining. If it wasn't for that, no one would want to wear one, because you don't know how hot it is until you've worn one.