CHEF LIFE — chefaprons

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...

If you think aprons are outdated, you might want to think again… While necessary by function, these kitchen accessories have the power to take your restaurant's uniform game to the next level. Aside from the obvious sanitation and safety measures to help protect cooking staff,  replacing your plain aprons with new custom-designed ones can give your restaurant the aesthetic refresh you’ve been waiting for.  Here’s how investing in new custom aprons can help your restaurant stand out.  Showcase Your Logo When revamping your restaurant’s apparel, consider updating your logo. Rebranding with a more elevated look can help your business stand...

Looking to make a statement in the kitchen the next time you’re whipping up a killer dish? Well then, meet your new best friend: the apron. From chic patterns and designs to premium high-quality fabrics, aprons are a chef’s must-have while cooking up their next masterpiece.  Although simple by design, aprons bear a rich history that continue to set precedent for our master chefs of modern day.   Fun Facts & History  Derived from the word “towel,” aprons have been around far longer than we realize…. It was during the 12th century and the Middle Ages when historians first begin...

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...