why do chefs wear black and white checked trousers?

Answer 1

"This pattern is called called hound’s tooth or herringbone. I have not yet been able to determine when and where these came into ‘fashion’, but the pattern is designed to help camouflage any minor spills and soiling on them. " quoted from: http://www.geocities.com/napavalley/6454/uniform.html and there is more about the chef's attire there as well. Use ful and insightfully written.

Answer 2

The pattern on trousers determine status in a kitchen like toques. Executive chefs, chefs du cuisine always wear black creased pants, sous chefs, and prep chefs will wear checked pants. The taller a toque the higher in rank is a chef. The number of pleats shows how many ways he can prepare eggs. The insignia on his jacket's collar, and the kerchief around his neck and even the knot have significance. Commis wear commis hats. A low type of hat similar to a pressman. -chef instructor I wear black creased pants and my students wear checks. I have the tallest toque as well.

Answer 3

I used to wear mine to make me stand out from the rest of the kitchen staff. now i wear ones with peppers on them or stripes or ones with these cool bunches of grapes.
Origionally they were to hide grease stains.

Answer 4

Not all do i know some that wear blue and white checked and even multi-coloured pants.

Answer 5

It is the only type of dress code that the catering magazines design. think it has something to do with manequin designs and tradition.

Answer 6

Because they are only prawns in the great kitchen chessboard.

Answer 7

To hide the food stains - it's true!

Answer 8

To stop the splashes of fat burning there legs

Answer 9

To keep under garments clean

Answer 10

Its the dresscode