CHEF LIFE — chef coat

Key Takeaways: Treat maintenance as a functional ritual; clean gear preserves fabric breathability and prevents heat exhaustion during peak service. Never use hot water for the initial rinse of protein stains (blood, dairy, egg), as heat denatures the proteins and bonds them to the fiber matrix. Shift from corrosive chlorine bleach to surfactant-heavy enzyme detergents and oxygen bleach to protect the tensile strength of your gear. Apply a post-shift triage—treating high-friction zones like collars and cuffs immediately after work to prevent grease from oxidizing into permanent yellow stains. You’re in the middle of a Saturday night rush when a splash...

A quality chef is of the key ingredients (pun intended) to a successful restaurant. Trained to add their own personal touch to dishes that leave a lasting impression on dinner guests and taste buds alike, why shouldn't their attire do just the same?  Designing a custom chef’s coat is an effective way to promote your restaurant, while establishing a heightened level of professionalism that customers can trust. Keep reading to discover different ways you can design a custom chef coat that kitchen staff will devour. Stay With Branding Rules were meant to be broken. When designing your new chef’s coat,...

Photo by Heidi Geldhauser Ryan Butler, chef and co-owner of Butler Bakeshop sits with Tilit Founder Alex McCrery to chat about taking the leap from chef to business owner. Butler Bakeshop is "a modern bakery concept with a worldview on pastries". Butler Bakeshop opened its doors October 8th, 2016. Tilit: Where were you working before Butler Bakeshop? Ryan: I was the Executive Pastry Chef for Piora (Michellin starred) Restaurant in the West Village. Tilit: How long were you there? Ryan: Almost 3 years. Tilit: This is basically about making the launch from being an employee of a restaurant to becoming an...

Chef Angie Mar is the Executive Chef of The Beatrice Inn. Find her infamous 45-Dry Aged Burger at her pop-up in Madison Square Eats this May and in multiple pop-ups in London this summer. Pictured in homage to Chef Marco Pierre White in Tilit's Railroad WORK apron and Women's Short Sleeve Chef Jacket. 7:30 AM — I am, by nature, not a morning person, which is why a cook’s life in New York City is perhaps so fitting. Over the years, however, I find myself sleeping less and less and obsessing more and more over food. The second I wake up and shut off my alarm, I lay...