Description
This note from LeRoy Neiman (scrawled on the back of a notice for the elections of the Friar Club’s Board of Governors) gives a rundown of chefs' normative dress, in the form of a kind of quasi-checklist. This garb list includes, but is not limited to: a chef toque, clogs, checkered trousers, kerchief, and apron. The note closes with, “With this (chef) man, so attired, enters dining room of a great restaurant it is an event for the diners.” Overall, the note then seems to be hitting on the performative agency of this occupational wear—or costuming.
Text Item Type Metadata
Text
Chefs
calorie jugglers
create (symphonies)
insignia on jackel
toque hat
distinguished chef
pure cotton, comme it faut
clogs, check trousers - hand sewn buttons
white necklaces
etoiles
grand seigneur
(Rondeau - the apron that wraps around waste and reaches the shoe)
when this (chef) man, so attired, enters dining room of a great restaurant it is an event for the diners. //
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Original Format
Marker, pencil, and felt-tipped pen on paper.
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