an apron will contain pockets, enabling a chef to easily carry the tools of their trade. These embellishments of uniform also serve as an indicator between the bounds of salaried, and casual or part-time staff. Chefs' clothing remains a standard in the food industry. The tradition of wearing this type of clothing dates back to the mid-19th century. Marie-Antoine Carême, a popular French chef, is credited with developing the current chef's uniform. The toques were already used, but he sought a uniform to honour the chef. White was chosen for the chef's coat to signify cleanliness. Later, the French master chef, Georges Auguste Escoffier, brought the traditional chef's coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel. References Chefs Cooking Uniforms