The idea of wearing compression socks for chefs started with the idea of comfort. Chef socks should have a snug fit, that allows the toes to stay tucked in. It should also prevent chafing and bleeding. The best candidates for these, of course, are those who are on their feet the whole time they’re cooking.
The first cookbooks that using compression socks for chefs came out around the early eighties. They were called Chefs’ Comfort Socks and they did their job well. They were comfortable, they kept the toe area under the sock intact and the socks also kept grease from building up under the toe.
The second cookbook came out as a kitchen designer who came up with a design that worked in reverse. He combined design with materials that let the toe area not stay in the sock but float away.
In other words, the sock had a ribbed texture and this made the toes stay in place so they didn’t get caught in a hook. What this design did was allow for more freedom of movement which resulted in higher cooking temperatures.
Do compression socks help with standing all day?
At first, chefs didn’t realize how much freedom was available to them. At this point, we’re using the word comfort more in connection with cookware, sauces and frying pans.
The third cookbook was the one that really opened the doors to new items for chefs. A cook who wanted to experiment with oils and sauces felt comfortable to change the gloves he used. He could experiment with a variety of different mixtures and change things up for better results.
We’ve got all kinds of different foods now that used to be cooked on the stove or the rice cooker. These include potatoes, pasta, fish, rice, beef, pork, poultry, salads, vegetables, etc. With the invention of the electric cooktop, the possibilities have only increased.
Chefs can use this tool to cook a variety of different dishes. There are many different styles of electric cooktops now being produced so chefs don’t have to rely on specific models for all their needs.
They can choose the one that will work best for them and not have to worry about the designs of the cookware changing. The cookware is made to a manufacturer’s specifications for the specific food item being cooked.
If you use one specific style of cookware for the entire course of your cooking career then you won’t have to change to another one or have to spend a lot of money on a new one. All it takes is a few minutes each day and the cookware should be fine.
There are manufacturers who offer cookware specifically designed for chefs. These cookware products have some special features that help to give them more flexibility and a wider range of options for cooking the foods that chefs need.
If you’ve never tried to cook with cookware for chefs before, try some recipes that you have at home and check out the ones that you like best. Then you’ll have a great idea about what you’ll be using when you go to culinary school.