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Data from UniformDating.com finds that chefs are the second-hottest uniformed men
Whoever wrote that study saying that men who cook don't get laid as often obviously didn't go on UniformDating.com (which is a thing, apparently). According to a press release from the Cupid plc dating site, chef coats are one of the sexiest uniforms, at least among their female clientele.
The site culled data over a period of two years, identiftying popular occupations that gained more attention over the years. "The bottom line is: We wanted to know which categories of occupations were growing the most, and getting the most attention from female members, around the world," Sean Wood, communications director, wrote in a press release.
So the sexiest uniforms, in order of hotness? Lifeguards, chefs, private pilots, military men, and firemen. We can't argue with that. Obviously, lifeguards win due to their barely-there uniform of red trunks, sunglasses, a whistle, and a killer tan.
But the argument for chefs is pretty solid: "Is there a more passionate profession? This is a man who knows how to please all the senses — sight, smell, touch, and taste," the press release says. "We’re not talking about a big white floppy hat — more modern chef uniforms are tailored and made of the very best quality materials." Chefs are usually better romatically received in Europe, the U.S. , and Canada, the company says, which might be related to the popularity of food TV shows in America, they presume. But really, we're going to blame it all on this guy. Can we schedule a date with him? Kthxbye.
PREMIUM APRONS, HANDMADE IN THE USA
Fit: Big and TallThis is the Big Duck Cross Back Apron - It's Wider, it's Longer, and has longer Ties! Looking for a heavy duty fabric that will s.
Hedley & Bennett
Get 40% off all our masks from now until the end of Sunday!
“Top chefs across the globe wear H&B, so putting one on is basically like Superman slipping into his cape.”
“This apron is cuter than most of my actual clothes”
“As practical as it is pretty.”
“The crowd favorite: Hedley & Bennett Crossback Apron”
H&B x Rifle Paper Co. - Folk
Perfect if you live in Technicolor.
The Carryall Apron - Egg Yolk
Perfect for dancing around the kitchen.
The Essential Apron - Denver
Perfect if you think simple is sexy.
The everyday mask, perfected. See what 1 million people are talking about.
Stay safe with superfunctional, super comfortable masks you can wear all day. Over 1,000,000 sold and 350,000 donated.
Superfunctional aprons and gear for people who love to cook.
Since 2012, we’ve been hustling to make the hardest working, best looking apron in the world. Born in a professional kitchen out of the need for something better Developed hand in hand with insanely talented, obsessive chefs Relentlessly refined to be not just an apron, but the perfect co-pilot to any cooking adventure.
10 Fun Aprons With A Whole Lot Of Personality
Cooking can get a little messy (okay, a lot), which is why an apron is always a good idea. Sure, any apron will do the trick, but you deserve one that's as good at making you &mdash and anyone else who happens to see you in the kitchen &mdash smile as it is at keeping you splatter-free. A little humor can make even the most daunting recipes more fun, so get yourself an apron that does punny and clever well. These aprons put the "kitsch" in kitchen in the best possible way. Plus, they make great gifts for your foodie friends.
For the cook who's always having a dance party in the kitchen.
Pairs well with cake and a Taylor Swift playlist.
Just what you need: an apron dedicated to the haters.
♫ Before the cream sits out too long, you must whip it ♫
Chef Aprons Instantly Make You Sexier - Recipes
Bib aprons are probably what comes to mind when you think about aprons. This style of apron has a neck loop and ties either behind your back or in front of you. We recommend this style for most folks&mdashchefs and those new to aprons alike!&mdashand think that a bib apron is an essential you&rsquoll find yourself reaching for time and time again.
Chase Brightwell, assistant editor, ATK Reviews
&ldquoI use an old chambray version of The Essential from Hedley & Bennett. I don&rsquot think they have that particular apron in stock anymore, but here&rsquos a similar one . I like it because it&rsquos both lightweight and durable. It&rsquos also easy to clean. And obviously, I think it&rsquos stylish and trendy, which sounds silly, but I think putting on an apron should make you excited to cook! So why not treat yourself to something you feel cute and fun in. I use a second Hedley & Bennett apron for heavier jobs. It&rsquos made of waxed canvas. It&rsquos hard to clean, but if I really feel like there&rsquos potential for lots of gross stains (handling lots of raw meat, grilling, etc.), I break it out. You clean it with a cool, damp cloth. It&rsquos not as versatile, but I like it a lot.
Another reason I like Hedley & Bennett is that they make sizes for larger bodies, which is really great. Everyone should feel comfortable and excited to cook, no matter what size apron they need.&rdquo
Lisa McManus, executive editor, ATK Reviews
&ldquoThe apron shares the rare factor I liked best about my old favorite: tunnel-style ties, which means that anyone can put it on and make it fit instantly with no adjustment of buckles or fussing.
The tie is one very, very long piece of fabric that starts where ties usually do, at the waist, but then goes up a tunnel on the side of the bib, around the neck, and back down a tunnel on the other side of the bib, back to the waist. It can be tied behind your back, but it's long enough to bring around and tie in front, which is how I like to wear aprons. You just slide the tie around in the tunnels so that the apron fits where and how you want. Nice and simple. No hardware.
Because I'm short, a lot of bib-style aprons don't fit the neck loop is so long that the bib is too low and doesn't cover the front of my shirt, unless I have it tailored, put a knot in it on the back of my neck, or shorten it at the buckle, leaving a long piece hanging down, etc. This tunnel tie means that it is simple and smooth and fits just right on me or anyone else who's in my kitchen.
This one is denim, and it's incredibly soft and comfy. I think denim is one of those fabrics that looks better the more beat-up it gets, so I am not afraid to mess it up. That's always what I fear with really pretty aprons: Can I actually cook in it and get it grease and food splattered and not worry about it? The apron is supposed to protect my clothes I'm not supposed to protect the apron.
It feels great, soft, and comfy like old jeans&mdashand it isn't too big, bulky, or skimpy. It reaches down below my knees, which I like, but it wouldn't be too short on a taller person. And it's only about $16, so I'm not going to be afraid to get messy in it!&rdquo
The Aprons Our Food Editors Never Want to Take Off
I'm not a butcher, and I'm tired of wearing aprons that make me look like one. For years it felt like every "cool" apron was made with thick fabric and leather straps and cut with a linebacker's proportions in mind. But now, designers are crafting a cross-back apron style that's almost more dress than apron, and as someone who spends her days working in a test kitchen, it couldn't have happened quickly enough.
Sometimes called Japanese-style, they're made of a soft, flowy fabric (typically linen) and allow for freedom of movement. The cross-back pattern is so much more comfortable than aprons with shoulder straps—they don't pinch you and there are no ties to get tangled or bunched up. Lest you think that a cross-back apron is the kitchen equivalent of a snuggie, know that it's clean and stylish enough that people may think it's actually part of your outfit (really, it happens to me all the time).
If you need more convincing, I'm not the only staffer devoted to cross-back aprons. "If there’s not some barrier between my clothing and cooking, I’m having a crisis,” says senior associate food editor Molly Baz, who can often be seen in this pink-toned Japanese linen apron. “I wear jumpsuits all day long, and this is an extension of my normal everyday wear. Aesthetically and comfort wise, it’s my go-to.” Plus, after a long day of recipe testing chia tapioca pudding and chaider, they can go straight into the washing machine. Here are five of our favorite cross-back aprons.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
The Importance Of Having Multiple Custom Uniforms Per Employee
Once you’ve decided on the look of your custom uniforms, you’ll need to make another decision…how many of each do you want per employee? While the first thought might be to say, “one employee = one uniform, right?”, you have to consider the following when deciding how many uniforms you’ll be needing for each employee.
So That They Don’t Don’t Look Sloppy – We were recently at a brunch and the chef came out to check on everything. There was a stain about the size of a tennis ball on his uniform, and it was very noticeable. Now maybe it happened ten minutes ago, and maybe it happened two weeks ago. Either way, there’s no reason for a chef to put himself out in front of the public without looking his best. Having multiple custom uniforms can allow anyone who handles food the opportunity to have additional clothing when one is being used or treated.
So That They Don’t Smell: While you try to find the best employees possible, you can’t exactly investigate their laundry habits before you hire them. That’s why it’s so important to have multiple custom uniforms to give all employees a chance to have a spare while they launder the other. When you give them multiples of a uniform, the excuses for not having a clean one go away quickly.
When you need uniforms, give us a call here at Schlesinger’s. Based on our 100+ years experience, we can tell you how many uniforms a company in the same industry as yours tends to get per employee. Call or stop by today!
Nine native Texas ingredients you should be cooking with - now
9 of 14 A bee rests upon a sunflower in an acre field owned by Joe and Charlene Martin, three miles north of Tatum, Texas, on Texas 149, Wednesday July 24, 2002. (AP Photo/Longview News-Journal, Kevin Green) Associated Press Show More Show Less
10 of 14 The Texas pecan season began in mid-September and will run into January. Neil Overy, Contributor / Getty Images Show More Show Less
11 of 14 Prickly pear (cactus) tunas as seen in San Francisco, California, on Wednesday, November 16, 2011. Staff file photo Show More Show Less
12 of 14 Texas persimmon. Lady Bird Johnson Wildflower Center photo Lady Bird Johnson Wildflower Center Show More Show Less
Turk's Cap provides a burst of color in the garden.
14 of 14 Stephen Shepherd /Getty Images Show More Show Less
The Lone Star State &mdash all 268,597 square miles of it &mdash is home to a staggering array of native plants that have provided human sustenance for millennia. Even the cupboards are bigger in Texas!
So why is it we buy the same 10 or 12 things at the grocery store on every visit? It&rsquos time to roll that chuck wagon out and get cooking like a Texan, y&rsquoall. This week we&rsquore highlighting nine state natives that deserve a seat at the table.
Agarita: These thorny plants are widespread throughout Texas, and their tart and sweet berries can be foraged in late May. They&rsquore a favorite of songbirds, but smart cooks know the best way to beat the birds to the harvest is to beat around the bush &mdash literally.
&ldquoTo get enough berries to make jelly, you lay a blanket around the base, then hit the bush with a stick so that all the berries fall off,&rdquo according to an entry submitted to the University of Southern California Digital Folklore Archives by a San Antonio-based botanist. &ldquoOld ladies used to then put all the collected berries in an apron, then toss them up to let the wind blow away all the debris, while the berries fall back down into the apron.&rdquo
Amaranth: Sometimes called pigweed, this plant&rsquos habitat spreads from Texas well down into Mexico. The plant&rsquos tiny seeds are rich in protein and the amino acid lycine, and, when milled, have become a popular alternative to wheat-based flours with the rise of gluten-free diets. This week we&rsquove worked it into a wholesome fritter.
Amaranth&rsquos history has a dramatic side. It was cultivated as long as 8,000 years ago in the Aztec empire and served both dietary and religious purposes. Conquistadores, in an effort to convert American Indians to Christianity, banned production of the plant, burning fields and tearing down statues.
Fortunately for today&rsquos amaranth fans, the plant managed to survive under colonizers&rsquo radars, because, as any gardener knows, it&rsquos hard to kill the weeds that want to be there. Amaranth is now widely available in grocery stores.
Mesquite: The wafting aroma of mesquite smoke is part of South Texas&rsquo signature smell, but the tree&rsquos seed pods are often overlooked. Once dried or toasted and ground to a fine powder, mesquite pods have an intoxicating fragrance reminiscent of chocolate and molasses with a hint of gingerbread.
Mesquite powder is naturally sweet and can be used as an alternative to refined sugar in smoothies, baked goods and other applications. Look for it online or in specialty health food stores, or just gather up a few pods from the nearest tree.
The flavor is so distinctive, the food advocacy group Slow Foods USA has added mesquite pod flour to its &ldquoArk of Taste,&rdquo a catalog of distinctive and historic flavors facing extinction. Add a pinch to your next batch of pancakes for a unique breakfast experience.
Mustang grapes: Texans tend to refer to two species of wild native grapes &mdash Vitis rotundifolia and Vitis mustangensis &mdash as mustang grapes. The former is better known as a muscadine grape, with bright green leaves and plump, sweet fruit. The latter, the true mustang grape, has leaves with a gray underside and bears far more tart fruit.
Both are popular fermented into wine or canned as jelly. But they can also be churned into a flavorful sorbet. You can occasionally find these in stores, and they&rsquore easy to gather by the basketful in the wild.
Pecan: For a tree that&rsquos so celebrated, pecan&rsquos cultivation history is relatively recent. The trees have been widespread across Texas and other parts of the U.S. and were known to American Indian populations, but pecans weren&rsquot commercially grown until the 1880s, making them among the most recently domesticated major crops.
Good thing, too, because they&rsquore delicious in both savory and sweet recipes.
Prickly pear: Sometimes called tuna or sabra, these are the fruits of the Opunita cactus, which also provides the edible cactus paddles known as nopales.
In the kitchen, prickly pears are most often used in jellies, drinks and desserts thanks to a robust sweetness, mild acidity and fairly neutral flavor. In traditional medicine, they were also used to treat burns and diabetes, but we&rsquoll stick to frosty margaritas and Prickly Pear Pecan Bars for now.
Sunflower: Texas is home to two native sunflower species, and the plant&rsquos seeds were an important part of American Indian diets. Explorers brought the plants back to Europe, where they were admired for their size but largely ignored as a food source.
That changed in, of all places, Russia. The Orthodox Church there had banned many food items during lent, but overlooked sunflowers, which quickly became in important source of nourishment. Today, we&rsquove used them to punch up our amaranth fritters with a bit of texture and flavor.
Texas persimmon: The Lone Star State&rsquos native persimmon isn&rsquot much to look at next to the more commonly cultivated varieties. Its fruit are small and nearly black in color, although they do ripen to a creamy sweet flavor used in puddings and custards.
Question for servers, bartenders and other front-of-house staff: Has your work shirt ever been your favorite shirt? It might be with the new Seersucker. Part of our Contemporary Collection, it has a banded collar, snap front and can be dressed up or down – depending on whether you’re serving drinks or getting drinks. Cuts are available for women or men.
15 Cookie Butter Recipes You've Got to Try Immediately
Originally a treat enjoyed just by workers at Belgian cookie factories, speculoosbutter, which turns the cookie into a spread, has taken the world by storm. Popular speculoos brand Biscoff's spread can be found in many larger supermarkets, but some stores, like Trader Joe's, sell their own. And while eating it from the jar is always a good activity, cookie butter is pretty delicious when you use it in other things too. From sandwiches to muffins to brownies and beyond, there are dozens of uses for this miracle of modern industry.
1. No-Bake Speculoos Granola Bars
Let's face it, when the temperature cracks 90 outside, there's no way you're turning on that oven. Luckily these simple cookie butter granola bars let you enjoy their deliciousness while keeping the kitchen cool.
2. Cookie Butter Crunch Cups
This is basically a homemade Reese's cup with a crunchy cookie butter filling. The only drawback is that no one is going to believe you actually made these yourself.
3. No-Churn Cookie Butter Ice Cream
If you've been saying you can't make your own ice cream because you're averse to churning (or don't have an ice cream maker), you are out of excuses. Get into that kitchen and make one of the best ice creams you've ever tasted.
4. Speculoos Milkshake Ice Pops
This one takes a little willpower. First you make delicious cookie butter milkshakes. Then take whatever you don't drink right away and make splendid ice pops for later.
Full of sweet, creamy cookie butter, this granola is really more of a dessert than a breakfast. But if you do eat it in the morning, no one needs to know.
6. White Chocolate Chip Speculoos Cookies
You know what makes white chocolate even better? Speculoos, of course. Make your own white chocolate and speculoos chips, then make white chocolate speculoos chip cookies, and then inhale every single one. Or maybe just a few, if you're into moderation.
7. Homemade Speculoos Spread
No cookie butter at your favorite grocer? Don't fall into a deep melancholy and curse your very existence. Simply make your own following this easy recipe.
8. Speculoos Mousse
Working cookie butter into a fluffy mousse is the perfect union of everyday and special occasion. Like kicking off your heels and dancing on the lawn at a wedding. But in dessert form.
9. Salted Chocolate Cookie Butter Bark
Sweet, salty, chocolaty &mdash this cookie butter bark's got it all. And then some.
10. Speculoos Banana Bread with Speculoos Cookie Streusel
This soft banana bread has just a tiny bit of cookie butter in the topping. So it won't be overkill when you slather a slice with it too.
11. Cookie Butter Doughnuts
Cookie butter deserves a spot at your breakfast table. It's earned it, don't you think?
12. Speculoos Toffee Ice Cream Cake
Cookie butter. Toffee. Ice cream. Cake. If you have any reservations about this, it's probably that it's too much. But there can be never be too much. Believe it.
13. Speculoos-Filled Brownie Bites
Let's say you want something rich and sweet, but you also want something adorable. You don't need to be paralyzed with indecision &mdash just make these.
14. Speculoos Marshmallow Pie
Light, sweet, and custardy, this cookie butter marshmallow pie is poised to be the breakout pie of 2014. Get in on the ground floor. Get the recipe from Beyond Frosting.
15. Cookie Butter Chip Muffins
With chips made from cookie butter instead of chocolate, these muffins are full of melt-in-your-mouth gooey goodness.
Elizabeth Stark is a food writer with a passion for seasonal food, great desserts, and inadvisable wine pairings. Read more on her blog, Brooklyn Supper.