Minted Ginger (Finest custom made Chef and Service Uniforms)

Minted Ginger (Custom chef and restaurant uniforms for the hospitality industry)  

Letha Oelz please contact me at  +27 (0) 83 283 9689 or

Company profile

Minted Ginger has become a trusted name in the hospitality Industry.

Top-end Executive Chef Jackets are our speciality. We also create custom-made aprons, front-of house uniforms for waitering and managers, house-keeping and kitchen uniforms.

From Executive Chefs seeking designer custom-made Chef Jackets, to house-keepers or cleaning staff, the same care is given in creating comfortable stylish uniforms which won’t make your bank manager see red.

Our signature 100% cotton means that you will never get too “hot-under-the collar” when whipping up delicacies for hungry customers. Most styles are also available in eco-friendly hemp for comfort and long wearability.

We supply top end restaurants, game lodges, hotels and guest houses throughout South Africa and Namibia.

The Mount Nelson Hotel, Rust En Vrede and Terroir are a few of our satisfied customers who enjoy the classic simplicity of the Minted Ginger exclusive Executive Chef Jackets.

Minted Ginger has also pioneered a classic Barista’s range- including a full-leather Barista’s apron which is taking Cape Town coffee houses by storm.

Through discussion and a thorough needs assessment, together we will decide on a range of garments which perfectly reflects the ambience of your establishment. We won’t just give you a standard package deal.

Traditional Chef’s Uniform

Even in this day and age, the chef’s uniform is still a symbol for cleanliness and professionalism.

The traditional chef’s uniform (or chef’s whites) includes a toque blanche (traditional hat), white double-breasted jacket, pants in a black-and-white houndstooth pattern, and apron. It is a common occupational uniform in the Western world.

The toque is a chef’s hat that dates back to the 16th century. Different heights may indicate rank within a kitchen, and they are designed to prevent hair from falling into the food when cooking. The 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg.

In more traditional restaurants, especially traditional French restaurants, the white chef’s coat is standard and considered part of a traditional uniform and as a practical chef’s garment. Most serious chefs wear white coats to signify the importance and high regard of their profession. The chef coat took on a more modern look beginning in the 1800’s, when chef Marie-Antoine Carême changed the standard chef coat color from grey to white, believing it demonstrated cleanliness of the kitchen. Carême also pioneered the beginnings of double-breasted jackets and differences in hat sizes. Chef coat sleeves are now available in a variety of sizes as well; pastry chefs wear short-sleeved chef coats and chefs wear ¾ length sleeved chef coats for ease and comfort.

The chef coat and chef uniform developed mostly out of necessity, with each feature having a specific purpose. Many Chef Coats and jackets are double-breasted and easily reversible to conceal stains and spills. The chef coat’s double-layer of cotton is meant to insulate chefs against the heat from ovens, grills, and stovetops as well as guard them against hot splatters and hot liquids. The knotted cotton buttons found on many chef coats were designed to hold up to frequent wash and dry cycles, as well as stress and wear and tear from daily use. Chef coats must be sturdy and practical. To accent a chef coat, chefs sometimes chose to wear a neckerchief. Nowadays chefs wear neckerchiefs to enhance and achieve a more “finished” chef look. These neckerchiefs evolved from the cloths chefs used to drape around their necks to wick away sweat while they worked in extremely hot kitchens.

The thick cotton cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. The double breasted jacket is used to add protection to the wearer’s chest and stomach area from burns from splashing liquids. This can also be reversed to hide stains. Knotted cloth buttons were used to survive frequent washing and contact with hot items. White is intended to signify cleanliness as well as repelling heat from the kitchen and is generally worn by highly visible head chefs. Senior kitchen staff are also identified by their black trousers. Increasingly, other colors, such as black are becoming popular as well.

The long, wide chef’s apron provides many advantages. It is primarily worn for safety purposes. Should hot liquid spill over the Chef as he is carrying it, the apron will take the main impact and can be quickly removed to get it away from the under garments and legs. The apron is worn long to just below the knee to protect the upper part of the legs. Traditionally, the purpose of the apron was also to protect the wearer’s garments from food stains and smells. It also used to provide a convenient cloth with which to wipe messy hands or to dry washed hands, although this would be considered unhygienic now. Sometimes, an apron will contain pockets, enabling a chef to easily carry the tools of his trade.

These embellishments of uniform also serve as an indicator between the bounds of salaried, and casual or part-time staff. You might choose to take advantage of the new styles, colors, sizes, and options available in chef coats and attire. Whether you prefer traditional white chef coats or multicolor pasta patterned pants, there are styles and options for everyone. The chef uniform is still evolving and we’ll have to wait and see what exciting chef coat options the future might hold. Many new options include pinstriped pants, denim jackets, or novelty printed attire such as flags, pasta, and chili peppers. Chefs can now express their individuality and enjoy comfort at the same time.



Contact: Letha Oelz

Mobile: +27 (0) 83 283 9689

Minted Ginger © 2018 – 2019 All Rights Reserved


Minted Ginger Chef Pictures / Photo Credit: Minted Ginger

Traditional Chefs Uniform Le Chef de l’Hôtel Chatham Paris / Photo Credit: William Orpen