Most people are familiar with a chef's coat, the double-breasted, crisp, white coat with long sleeves and a stand-up collar. However, many are not as familiar with the chef's neckerchief which is tied at the neck with a standard chef's knot or square knot. While some people think the scarf is merely decorative, it initially was used to absorb the sweat that trickled down the chef's neck as he worked over a hot stove in a warm kitchen. Now, the neckerchief can be a sign of rank, or it can be part of the "uniform" of a specific restaurant or culinary school.
Wrap the neckerchief, a long, three-inch wide tie, around the back of the neck with the two ends hanging over the front of each shoulder.
2
Hold each end of the neckerchief forward. Pass the right end of the neckerchief over top of the left end and pass it around behind the left end and up through the opening at the neck. At this point, the end that was held by the right hand is now held by the right.
3
Tighten the neckerchief up to the neck by pulling gently on both ends. Pass the left end of the neckerchief over the top of the right end and bring it clear around the right end and up through the opening formed by this passover.
4
Adjust the knot and straighten the ends so that they hang neatly from either side of the chef's knot.
5
Place a square scarf on a flat surface and fold one corner over the opposite corner so you have a triangle. Fold the "doubled" corner up two inches. Continue folding it up towards the long central fold until you have a long neckerchief. Follow Steps 1 through 4 to tie the chef's knot.
Tips & Warnings
Tie the knot tightly enough to keep the neckerchief in place, but not so tightly as to be uncomfortable.
If you are working over an open flame in a kitchen, do not wear a neckerchief; it could catch on fire and cause severe injury.
justwanttoknow5
Aug 19, 2009
In Step #2, "At this point, the end that was held by the right hand is now held by the right." What??