"AM I CHEF?".
Extracts: Chefs who wear striped blue instead of pure
white aprons need to realise the striped
apron was originally a part of butchers'
uniform and the stripes designed to
camouflage the splashes of blood from
handling raw meat. A striped blue apron is
not as clear a signal of hygiene as pure
white is, it does not visibly demonstrate a
sparkling clean appearance and can
subconsciously place doubt about hygiene in
the eyes of the client.
How valid is a chef’s hat award for a
restaurant to acknowledge the quality of
their food when the chef is not willing to
wear the symbol?