In fact, the use of chef hats 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's hair from falling into the dishes when making delicious food. The third is the appearance: if everyone in the kitchen is a high-hat, it will make people feel that they are all gourmet masters.

Speaking of chef hats, it has a certain special meaning for people like me who started working early. When I was in school, the teachers wore high hats, and we wore cloth hats like that. . After graduating in 2005, I started working. When I walked into the kitchen, I saw that the hat worn by the head chef was a real high hat. The one worn by the teacher was inferior. Since I was an apprentice when I first entered the kitchen, I wore short paper hats.

I still remember that there were four kinds of hats in the kitchen at that time, namely apprentice hat, supervisor hat, head chef hat and executive chef hat. The height is higher than the other. With the passage of time, fewer and fewer hats are used to classify ranks in the kitchen. Some have changed to bow ties. According to the color of the bow tie, yellow is for apprentices, purple is for supervisors, and red is for head chef.

When hats lose their hierarchical role, everyone in the kitchen can wear high hats. At this time, the hat mainly plays a hygienic and safety role to prevent the chef's hair from falling into the dishes when cooking. Many people say that the hair that comes out of the meal belongs to the chef. In fact, this statement is not completely correct. It is strictly forbidden for chefs to have long hair in the kitchen. This is the same in all kitchens.

The fact that the hair does not belong to the chef does not actually excuse the chef, because the chef is the last step in the process of bringing the dishes to the table. If it does not play the role of final inspection, it is the chef's dereliction of duty. There is nothing good to say about this. The hair was probably present when the vegetable ingredients were purchased. The chopping board was not cleaned during initial processing, and it was not seen when frying in the wok. So this hair meets the guests.

In fact, many social catering vegetables are not washed very much. This is common in the industry. Some don't even wash them, as long as there is no dirt on them. They are oiled and sterilized at high temperatures before frying, and then served directly after frying. So the food you see is not the food you imagined. Many social catering companies make the restaurant very large and the kitchen area is reduced again and again. Any bright surface has dark corners. The picture below is very life-like. I don’t know how many chef friends have done this in the summer. I have also done this.

Finally, the chef wearing a high hat is a facade. Let the diners see the open kitchen. All my chefs wear high hats and are all master chefs, which makes them look very good. Anyone who understands knows what's going on here. From an objective perspective, a chef wearing a tall hat is indeed classier than a short hat. This is an indisputable fact. Of course, it is only from a sensory perspective, not from a cooking point of view.

Summary: It is now common for chefs to wear high hats, and there is nothing to make a fuss about. As for the level of chefs, each kitchen now has its own classification method. Some use bow ties, some use trousers, and some are more discreet and use buttons in different colors. In short, they are all varied. Wearing a hat mainly reflects the hygiene requirements of modern catering. If it weren't for this, no one would be willing to bring it, because you don't know how hot it is if you haven't brought it before.