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01From the Pass
Three pieces: why a kitchen coat is a poly-cotton blend rather than cotton, how to size a coat over the shirt you already work in, and what a commercial laundry does to a garment that a domestic machine does not. The sources behind the label and hygiene statements are listed on how we update the catalogue.
Every coat and nearly every shirt in this range is 65 per cent polyester and 35 per cent cotton, and cooks ask why it is not the cotton they would choose for a shirt. The answer is not cost. It is what a commercial wash at high temperature does to cotton, what all-polyester does to a cook standing over a flat top, and what a twill weave with a stain-release finish does about both.
A coat that fits in a fitting room and binds across the back when you reach into an oven was sized over bare skin. Where to put the tape, why a double-breasted front needs the larger of two letters, what a tall run changes that a bigger letter does not, and how to read a waist-by-length code on a cook pant without guessing.
A linen service washes hotter than a domestic machine, with chemistry a home wash never sees, and it is the reason a cheap coat is grey by March. What "industrial laundry friendly" is actually claiming, why a button is chosen for its behaviour under bleach, what pre-shrunk and stain release mean, and what the care label is still the last word on.
Every closure, every run
Every coat, shirt, pant, apron and hat in the Chef Designs shelves sits behind this button, with the price from our last update against each one.