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 hot to tie an apron like a pro:
Steps for Tying an Apron
You’ll want to start with with a professional-style apron—we’re partial to our very own Blue Apron. It’s simple: there are no pockets, d-rings, or clasps.
Start off by tying the neck loop. Position the top of apron top 4 to 5 inches below your collar bone. You want it to cover most of your clothing, but not restrict your movement. Threading the loose strap, or “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 it’s 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 the apron falls below your knees, you’ll want to make it a little shorter. To do this, grab the apron around the hips, and fold a big chunk up towards your waist. This will effectively hem 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.