How 4 New York City Chefs Are Redefining Workwear
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Zoe Kanan, pastry chef at Freehand Hotel
"I look for lightweight fabrics that won’t stick to my body or rub my forearms raw while shaping dough. I opt for white clogs because they show less flour than the typical black or brown. Plus the patent leather finish is easier to clean, so they look fresher for longer. I love vintage chore pants —they just don’t make ‘em like they used to. My best source is the men’s section at 10ft Single by Stella Dallas in Williamsburg: A deep blue pair from the classic French brand Sanfor are my biggest score to date. I’m a huge advocate of ClogOutlet.com, and themed socks are essential to a good day in the bakery. I did a giant sock overhaul recently and splurged on 20 pair from Hansel From Basel. The chefs at Freehand all wear these beautifully crafted camel-colored aprons from Jones of Boerum Hill with a white porter shirt. I’m also a bandana enthusiast. You can find 10 different colors in my locker, including a lucky pink one my mom wore in the ’80s, but I’m still on the hunt for olive green. I’m also a fan of the hemp line from White Bark Workwear, the Tilit Pullover Chef Shirt, and Polka Pants utility trousers."
Photo by Emily Sundberg
They're swapping toques and chef’s jackets for wide-leg jeans and flat brim hats.
