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Aamhi Saare Khavayye

'Do watch Chef Devwrat's Innovative, interesting recipes & Carving on Z Marathi's popular cookery show 'Aamhi Saare Khavayye' on every Friday at 1.30 pm.

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Carving Tool Kit

The knife for carving should be held like a pencil is held is for writing. This pencil hold gives you a better control of your tool.
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Add instant potatoes flakes to soup to thicken. Add small amounts at a time and stir.

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Add instant potatoes flakes to soup to thicken. Add small amounts at a time and stir.
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Food Carving
3 Steps Garnish

Why chefs wear what they do

Chefs for the most part , wear their uniforms almost everyday of their working lives, replete with toque, checked pants & double breasted jacket. Though these uniforms are worn without much being asked or said about their history is as interesting as the uniform itself.

Much of the chefs uniform is developed out of necessity. The jacket for example is Double Breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Though Executive Chefs wear Black pants, working chefs & cooks usually don pants with Black - White Checks - the dizzying pattern camaflouges the minor spills & soilages. Today Neck Kerchiefs are worn primarily for aesthetic purposes, to give a professional look to the uniforms, however originally cotton cloths were drapped around one’s neck to soak body sweat while working in the inferno like kitchens of yesteryears.

The traditional Chefs Hat or Toque blanche is what is most distinguishing & recogniseable of the uniform, & also the component which often causes the most debate. Chefs as far back as 16the century are said to have worn Toques. The chefs wore grey uniforms in this era.

In the middle of 1800s that chef Marie Antoine Carjme redesigned the uniforms. He felt white was the more appropriate colour since it denoted cleanliness in the kitchen; it was also at this timne that the cooks started wearing double breasted jackets. Carjme also thought that the hats should be of different sizes to distinguish Cooks from the Chefs. The chefs wore tall hats & the younger cooks wore shorter hats , more like a cap Carjme himself supposedly wore a hat that was 18 inches tall!! . The folded pleats of the Toque, which later became an established charateristic of the chefs hat, were first said to have been indicate the more than 100 ways in which a chef can cook an egg.

Then there was Escoffier, who thought the cleanliness of the cooks uniform was very important , that it promoted professionalism. His staff was required to maintain clean & Complete uniforms while on job , and were also encouraged to wear coats & ties while not at work !!! To this day cooks & chefs around the world wear the same attire that has the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950s came with Paper Toques to look like cloth but were disposeed once soiled.

The standard chefs uniform may be the standard for our profession but it definitely is not the law. Since the 1980s , a legion of chefs & cooks have begun to wear non - traditional “fun” chefs attire. These nouveau uniforms run the gamut from the pinstriped baggy pants and the denim jackets to full blown wildly patterened outfits with chilli peppers , flowerts & even the CIA logo. While some chefs ay may say these new style uniforms as non professional, others retaliate that they are more comfortable & give chefs an opportunity to express their individuality through their clothes as well as their food.

Today, these nouveau style uniforms have their place in certain establishments ; restaurants today are after all considered to be a form of theatre. As with anything the chefs uniform continues to evolve , who knows what the future may hold ?? One thign is certain though , the image of a chef is recognised the world over as a professional, & we have our predecessors to thank for this.

Tool Kit

This tool box contains a knife specifically designed for garnishing and carvings of fruits and vegetables, along with a 'sharpener' for sharpening, not only the carving knife but also all types of knives in your kitchen.

How To Sharpen Your Knives On The Sharpner

Hold the knife in your dominant hand and the sharpener in the other. Hold the knife base at the top of the upper part of sharpner at a 20 degree angle. Slowly draw the knife down, pulling the knife back so the entire blade, from base to tip, moves against the sharpener. Repeat on the other side. Do this five or six time, then rinse the knife off and dry immediately. Make sure you sharpen each side the same number of times to retain the knife's balance.
The knife for carving should be held like a pencil is held is for writing. This pencil hold gives you a better control of your tool.  
Take good care of your tools and treat them lovingly. Immediately after use wash and dry them and store them in the tool box.  
Always use a cutting board.  
Never attempt to catch a falling knife-  
Never cut anything that is placed in your hand  
Use the knife for its intended purpose- don't use them to open cans, remove jars and bottle caps, or cut string, bones, metal or paper.  
The safest knife is a sharp knife- with a sharp knife you have control and can easily cut through food.  
Copyright © 2009 Devwrat Jategaonkar Content and designing by Ketaki Amrapurkar Jategaonkar