Dressing For Success

I am near completion of my Associates Degree in the culinary field. Most of my fellow classmates and I have always followed the schools dress code. I do not attempt to alter the uniform in such a way to make me stand out; my dedication and skills do that for me. I have seen students who wear their pants backwards, bagged half way down their buttocks and just plain filthy. Some claim an aversion to fluorescent lighting in order to wear gaudy looking sunglasses. I have seen bright neon socks, colored tennis shoes and facial piercings that would make a tribal man scream. I would like to take you back to week one day one in my academic journey. The very first book we received on that day was Culinary Fundamentals. The first chapter in this book has nothing to do with recipes ingredients or knife skills. The title is simple ‘Professionalism’. A simple title for a chapter that should have made a huge impact. I would like to think that for most of us it did, for the rest, well, who knows if anything would make an impact? This chapter covered the dress code of being a Chef, the attitude of service that needs to be developed, the work ethics and moral code that should be in place and the respect that must be given and earned. As you should all know by now, I own a small diner, grill what have you. Yes, I wear a chef’s coat! Why? Because I wish to portray to the customers ‘Professionalism’. I could cook the same food in a t-shirt and shorts, but that is not what I want my customers to see. Something happens when I put on my uniform, much like Clark Kent taking off his glasses I become another person. A soldier, police officer, firefighter etc. has safety reasons among others for their uniforms, and yet it is a mentality issue. They belong to something bigger than just the individual does. It is no different for us as Chefs.