Get Covered Up

We all take notice of the chefs in our favorite restaurants or on TV, at one point or another. We recognize them by their signature hats and chef aprons. Chefs have used cooking aprons for a countless number of years. Not only is it the attire-of-choice at many high-end restaurants, chef aprons are a functional accessory to their wardrobe.

Chefs wear cooking aprons for several reasons. One reason is that they are dealing with a variety of food ingredients for many hours each day. They have to have a means of keeping their clothing free from dirt, stains and odors. They also need pockets to carry utensils from one part of the kitchen to another. Chef aprons serve a variety of purposes and most of us will admit that chefs wearing cooking aprons have a more professional look.


Men and women have worn kitchen aprons for centuries. Traditionally, women have been the primary homemakers in a family. Although times have certainly changed and things are not as cut-and-dry as they were before, the same tends to hold true. Kitchen aprons have been an important piece of attire in women's history. The use of cooking aprons likely precedes that of written history with several scholars noting the use of aprons even in the time of Adam and Eve. My favourite memory of my grandma, is wearing an apron, she always wore whether cooking or not.

Kitchen aprons, or cooking aprons, have been worn to protect clothing from dirt, grime and smelly odors. They serve as a towel to dry freshly scrubbed hands. The pockets of kitchen aprons have been a wonderful tool for carrying utensils, kindling wood or even an occasional treat for a child. It is simply amazing to consider the long and rich history of cooking aprons and how they have changed along with societal standards. Todays kitchen aprons still serve the same functional purposes but tend to come in a larger variety of styles, colors and with catchy one-liners.

By: Spud Larkin

Article Directory: http://www.articledashboard.com

About the author: Spud Larkin is an up and coming food writer and critic, already renowned throughout the north-east of England for his honest and open reviews that come straight from the heart and tongue. read more of his reviews at Only good food

Please Rate this Article

5 out of 54 out of 53 out of 52 out of 51 out of 5 

Not yet Rated