Why leaders wear the hat when cooked?

Are you thinking of doing something or leave something. Please Please if you could Include a link, thanks!

OK. This is the correct answer. This type of hat is called White "cap" (French for "white hat"). It is usually reduced to only cap (pronounced Toke). They are used because the Department of Health requires that the restaurant employees to wear a hat or to protect the hair of any kind. (There should be a cap.) Prevents hair loss in food. These style hats (including full uniform) have evolved over time. Restaurants have not really existed for so long. The restaurants first opened in the 16th century. It is believed that the original caps in the 18th century, when the professional chefs use "tip helmet (hats of storage), which were popular in France at that time. The color of the helmet of a denotes the range fuse carrier. Bouche, the French chief of staff, Charles Maurice de Talleyrand-Périgord, is the first leader to insist that all white chefs hats for health reasons. This style has evolved into the hat today. It is believed that the leaders of the renowned French Marie Antonie Lent and Auguste Escoffier was responsible for the design. The height of the hat (not the number of folds) represents the range of the head (in some professional kitchens). These hats are 100 fold. We believe this represents the knowledge Head of the number of ways to cook an egg.

Chef Scarfs & Chef Uniforms – Uniforms & Workwear – LORDS