Chefs' Whites Restaurant

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 Carême.

It was popularised in the UK by Carême’s compatriot, Auguste Escoffier, who worked at The Savoy and The Ritz in London during the late 1800’s and early 1900’s.

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’s uniform and that is the reasoning behind Chefs’ Whites, the new name of the restaurant and home of the Suffolk Centre for Culinary Arts – based at Suffolk New College in Ipswich.

Director of Service Industries, Mike Mulvihill, said, “Chefs’ Whites and our Suffolk Centre for Culinary Arts will provide the very best training to some of the future stars of the industry.

“Everyone 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.

“We want the Chefs’ Whites chef whites to be a badge of honour that students are proud of – 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.”