HAVE you ever noticed how tall and pleated a chef’s hat is, but never truly wondered why?
It may appear to be just a part of the uniform, but some chefs have claimed that there is a remarkable tradition hidden behind each fold.
Is it true that there’s a deeper meaning behind the design or it’s just for aesthetic purposes?
Verdict:
TRUE
The tall, white, pleated hat worn by chefs – known as the toque blanche – is one of the most recognisable symbols of the culinary profession.
But beyond its dramatic height and crisp folds lies a fascinating bit of tradition: those pleats aren’t just for show.
The 100 pleats in a chef’s hat are said to represent the 100 different ways a chef can prepare an egg.
The tradition dates back to the 19th century and is linked to legendary French chef Marie-Antoine Carême.
He helped popularise the modern chef’s uniform and advocated for professionalism, technique, and precision.
The pleats, in this context, were not just a fashion statement, they were a mark of a chef’s experience and skill.
The uniform, including the toque, then evolved to reflect a hierarchy within the kitchen. The more pleats in a chef’s hat, the more accomplished the chef was considered to be.
And yes, the ability to cook eggs in a wide variety of ways — from poached to coddled, souffléed to shirred — was seen as a badge of honor.
So while modern hats may not always have a precise count, the tradition remains meaningful.
References:
1. https://www.escoffier.edu/
2. https://www.ciachef.edu/blog/
