I just started at a new kitchen, and someone told me only chefs with titles like sous or executive should be wearing a chef coat. The rest of the crew—line and prep—stick to t-shirts and aprons.
That surprised me. At my last job, even as a line cook, I wore one. It wasn’t about rank—it was just part of the chef uniform. So hearing that only “real chefs” get to wear it felt a little gatekeep-y.
I didn’t push back (I’m new, and the kitchen anyway), but it made me wonder—does this logic extend to gear too? Should only titled chefs be using chefs’ knives?
Personally, I think wearing a chef coat helps with professionalism and safety. Curious how others handle this. Is it a cultural thing? Or just depends on the chef uniform supplier your place uses?
I would love to hear what other kitchens do.
