Cool Vent Side Panels
Attn: Ladies, we no longer have to make do with the traditional, straight up and down, unisex Chef Coats that have been standard issue in the commercial kitchen for far too long. Our Chef Coats for Women are tailored to fit the female physique. With a slightly tapered waist, and gently flared hip area, plus proportional sleeve length and "French" fold-back cuffs, these coats have a slender and flattering fit. The Research and development department fitted this range on many female chefs at National Trade Shows over an extended period. The results? Sizing conducive to a womans figure, appropriate sleeve lengths, no excess material under the arms (thanks to the tapered style), and a relaxed hip area and streamlined waist to ensure a professional feminine appearance.
Our Chef Coats for Women cover the full spectrum of styles, colors and features to clothe even the most discerning Lady Chef. The range starts off at the basic level with the fashionable "lite" SOFIA Chef Jacket, priced at $24.95, and the very affordable BASIC Chef Jackets for Women, priced at $17.95 it makes sense for the hardworking chef and suits the budget of an eager culinary student.
The collection builds to the Executive MARBELLA (available in White,Black,) and our PINSTRIPE JACKET is a beautiful cross-over from the "Business Exec to the Executive Chef", it's perfect for personal chefs and restauranteurs.
The latest trends in chef fashion are sophisticatedly stitched into the Signature Series VERONA Cool Vent Chef Coats for Women (also available in White or Black). Note the refined luxury in our elegant ELYSE Egyptian Cotton Womens Chef Jacket.
To create a personal touch, add custom embroidery to the jacket by simply checking the "Embroidery $5 Per Line" box directly located on each product page. Visit our Embroidery info page to view the font styles and available thread colors. It's the perfect way to personalize a gift.
Until recently, I didnt have much need for something like a chefs coat. But as my work in food has expanded to developing recipes and attending events that involve cooking, I now spend the majority of my time in a kitchen. Needless to say, my chefs coat from Chefs Emporium came at the perfect time.
After being draped in borrowed coat at a recent nutritional research and cooking event, and wearing an uncomfortable apron during a food media event at a local cooking school, I was ready to start bringing along my own kitchen attire. My black chefs coat is roomy enough to allow for plenty of movement, but fitted enough that it looks professional. The Ύ length sleeves stay out of my way during cooking and the mesh under the sleeves makes working cool and comfortable. Most of the cooking events I attend, or cooking classes I teach, are networking opportunities so it is also helpful to have my name embroidered on my coat.
The contact Ive had with the staff at Chefs Emporium has been pleasant and informative, and I received my coat quickly. I cant wait to wear the coat as I work in my own kitchen, and especially for my next cooking event. I have nothing but great things to say about the products and services. I highly recommend them for all of your needs as a cook and a chef.
In today's world of miracle juice elixirs, mega-vitamins and "cure-all" food avoidance remedies, the ideas expressed in "Fake Food Free" might seem a bit antiquated, the modern "progresses" of society actually take a backseat. But delve a bit deeper into the writings of published author and nutritionist Lori Rice, and embark on a brilliant health revolution based on simple, pure, harmonious culinary BALANCE.
Lori seems to have the gift of vision that allows her to step back and see the whole picture. She doesn't underplay the importance of food as a source of enjoyment, an expression of culture, an act of nurturing and essential sustenance, she just has the ability to see where each element has its place and value in the grander scheme of things. She looks beyond her immediate space and sees what is to be learned from a global sharing of knowledge and flavors. She then brings together each of these individual aspects, in moderation, to create a modern day eden of natural, ecologically responsible and perfectly balanced recipes that simultaneously satisfy your hunger for comfort, for pleasure, and for nourishment. With Lori's approach, it's not just food, it's a lifestyle that is sure to help you stay healthy, happy and fulfilled.
By replacing the habit of picking our food off the supermarket shelf, to one of picking our food from the vine, or a local farmers market, "Fake Food Free" reawakens the art of food preparation. A prime example of this can be found in her posts on Japanese Pickled Ginger, the inspiring photography and simple elegance of the presentation will excite your desire to try something new, something that you ordinarily wouldn't have dreamt of preparing yourself.
"Fake Food Free" seeks to guide us back to the roots of food, encouraging us to take enjoyment in the beauty of its creation, as you discover ingredients from their natural sources. Lori's post on the Hog Island Oyster Farm in northern California demonstrates this approach through images, that capture every stunning detail, and words which make you feel as if you've visited the place yourself, and yes, this post will leave you with a pitiful craving for grilled oysters with lemon, butter and hot sauce.
Lori's philosophy on food is logical, it looks past what the latest fad diet and local nutrition shop is pushing. In her words,
" . . . this is what might lead to our unrealistic accusations that come out about once every few years identifying a certain food as an enemy white rice, pasta, potatoes. I can only imagine what other cultures think of our damning these real foods they see as staples. Not to mention the fact that we feel these foods are killing us and the countries who regularly consume them seem to be happy and healthy without problem."
For anyone who's struggled with dieting and health issues, we believe Lori can help you find PEACE with your food. Her recipes reflect her vast knowledge of food culture and history. She pulls in flavors from global cuisines and finds ways to honor her great grandmother's recipes, even if they contain white sugar and flour, respecting what only eons of time can teach.