Before the days of pleated paper chef’s hats that come in boxes of 100, a traditional Chef’s Toque was made of pleated and starched fabric.  Legend has it that the number of pleats in the hat indicated the number of methods that the chef knew to cook eggs.  Often a job interview for a cook’s position is nothing more than to cook a simple omelet.  Sounds easy enough, but the technique is everything.  Eggs are the standard by which other protein sources are judged.  They act as a binder, a browning agent, a leavener, an ingredient, a main course, appetizer, main dish, soup, salad, and dessert, even beverages!  Understanding the many complexities of the uses of eggs is just one of the many things an avid cook, hobbyist or professional, must master.    How many pleats would you put in your toque?

Chef Christy