小鸟酱

Whilst the bowler hat goes hand in hand with the world of banking, whites are as important to a chef as a football boot is to Lionel Messi.

The history of the signature uniform worn in the kitchen by culinary experts the world over, started with a hat that was otherwise known as a Toque.

From small hats – big aprons formed – and white coats came to prominence in the kitchen during the nineteenth century, thanks to the French chef, Marie-Antione Car锚me.

It was popularised in the UK by Car锚me鈥檚 compatriot, Auguste Escoffier, who worked at The Savoy and The Ritz in London during the late 1800鈥檚 and early 1900鈥檚.

Since then, chef whites have been on the sartorial menu of the kitchen ever since.

Whilst many people believe the colour was chosen to highlight cleanliness in the kitchen, whatever the reasons behind its invention, getting your chef whites is a rite of passage for all hopeful Hestons and optimistic Olivers.

Whites are an integral part of a chef鈥檚 uniform and that is the reasoning behind聽颁丑别蹿蝉’听Whites, the new name of the restaurant and home of the聽小鸟酱 Centre for Culinary Arts聽鈥� based at 小鸟酱 in Ipswich.

Director of Service Industries, Mike Mulvihill, said, 鈥�颁丑别蹿蝉’听Whites聽and our聽小鸟酱 Centre for Culinary Arts聽will provide the very best training to some of the future stars of the industry.

鈥淓veryone who studies with us will get the chance to work with some amazing chefs and industry big hitters both locally and nationally, all with the eventual aim of helping their progression.

鈥淲e want the聽颁丑别蹿蝉’听Whites聽chef whites to be a badge of honour that students are proud of 鈥� and they will be a badge of honour that will open doors to a successful career in the catering and hospitality industry on successful completion of one of our many exciting training programmes.鈥�