Professional chefs are known for working neatly. But that doesn’t mean they skip the apron. In fact, you’ll rarely see a professional chef without one. Aprons not only protect your clothing, they also provide a place to stick a dish towel or wipe your hands.
Here’s how to tie an apron like a pro. You’ll want to start with with a professional-style apron–we’re partial to Bragard–very simple, no pockets, d-rings, or clasps.
Tie the neck loop by positioning the apron’s top 4 to 5 inches below your collar bone and threading the loose “tape” through the loop. Once you make sure it’s falling correctly, tie the loose end onto itself around the loop.
Check to see if the apron falls above or below your knees. If above, tie the apron by crossing the ties in the back and wrapping them around your waist to make a knot in the front.
If below the knees, grab the apron around the hips, and fold a big chunk up towards the waist, effectively hemming the apron. Hold the fold right where it is, wrap the ties around your back, and tie the knot in the front, holding the fold in place.