Although chefs had been wearing hats for centuries, they weren't standardized until 1821. That was when Marie-Antoine Carême, a world-renowned French chef, took note of British military uniforms ...

The toque, first popularized in the 19th century, is now a rare sight outside temples of fine dining in France — but it still serves a purpose. Step into New York City's Le Coucou, a 2017 Food ...

Her instructor told her about a scholarship program offered by Les Dames d’Escoffier International-Atlanta, an organization of professional women from all hospitality fields. Since 2001, the ...

Every Friday, we tackle a bunch of viewers' burning questions. This week, Heather Brown explores chefs hats, apples and the speaker of the house.

It’s a chef’s hat that looks like a bonnet. Users tuck their hair into it while cooking to keep their hair out of the food and the food out of their hair.

Whenever Chef Pierre Dousson is in the kitchen he has many things on his mind, and one thing on his head: the tall white pleated hat called a toque. That 9 inches of stiff paper or starched cloth ...