Caps Forms for Cook
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FAQ
These days, a modern chef hat is tall to allow for the circulation of air above the head and also provides an outlet for heat. This type of hat is called a "toque blanche" (French for "white hat"). They are worn because the health department requires restaurant employees to wear a hat or hair restraint of some sort.
12-13 points: a good restaurant. 14-15 points: one hat, worth a stop (similar to one Michelin star) 16-17 points: two hats, worth a detour (similar to two Michelin stars) 18-19 points: three hats, worth a trip (similar to three Michelin stars)
Modern Times. Today, the chef hat remains a symbol of authority and knowledge, and few pieces of headgear are as recognizable as the traditional white hat that many chefs today still embrace as their own.
Modern chefs still wear hats, in part for cleanliness, to keep hair out of food and to help absorb sweat. The wearing of chef hats may also be part of a chef uniform requirement set by the restaurant, industrial kitchen, hotel or cafe or simply be the chef's personal style and choice.
AGFG inspectors dine anonymously and mark the dishes on six key attributes out of 20 hats - ingredients, taste, presentation, technique, value and consistency. These categories are ambiguous, but as it's based on the 'Michelin' model of rating, the Chef Hat's are awarded holistically, not around particular factors.
Whilst the AGFG Chef Hat system is based on the Michelin Star system, it is perhaps a little less intense and runs on a scoring scale from 0-20 points, 12-13 points is 'commended' 14-15 points 'worth a stop on the way' 16-17 points 'worth a detour' 18-19 points 'worth a special journey.' It is interesting to