Chefs attitudes toward the designing of an identity Thai chef apparel for using in open Thai cuisine kitchen

Abstract

The objectives of this research were 1) to study the Thai chefs attitudes toward Thai cuisine chef apparel 2) to study the designing of Thai ornamental pattern and suitable colors of embroidery thread for embellishment on Thai cuisine chef apparel 3) to study the design of embellishment of Thai ornamental pattern on Thai cuisine chef apparel. The sample used were the chefs who are the members of Thai Chef Association working in Thai cuisine of restaurants and other shops located within Bangkok metropolitan and circles. The total numbers were 300. Tool used was a questionnaire divided into 3 sections. The first section was the questions about general information of the chef status. The second one was the section concerning attitude and basic data on chef apparel featuring inspecting lists 6 and 14 items respectively. The last one was 40 items asking about the chef's opinion in order to rate the agreement characterizing as estimated measurement. The statistical tools used to analyze were percentage. means and standard deviation. Consequently, the apparel chefs wanted was formed. After that, 5 Thai ornamental patterns were designed and layout the decorative design on 10 chef apparels with embroidering by 9 colored embroidery threads. In order to select the suitable design, 7 experts consisting of experts on fashion design and experts on Culinary Art. Food Science and Education cooperatively answering the questions of visual satisfaction using 9 -points Hedonic ScaleQuestionnaire. The analyzing of variation was used One Way ANOVA and differential analysis of means used Duncan's New Multiple Range Test at significant 95%. The result is that most chef are women 69% and men 31%, age range 21-30 years of age 92.67%, earning between 10,000-30,000 baht per month 85.53%, holding Bachelor degree 90.00%, working experience in food 1-5 years 89.00%, most of them are assistant chef 48.00%. Most chefs knew the priority of apparel used while working is consist of shirt, pant, apron and head wear. They must be white and can be suitably useful for working which affected the hygiene for chef food cooked. On the part of the beauty of the apparel embroidering Thai ornamental pattern is considered as middle rank of priority. The desirable chef apparel was apparel with one pocket on the right side of jacket breast and another one on the right side of jacket waist. The sleeves are type of three quarter. In the front of jacket is double-breast that fully overlapping style round neck line, Chinese collar and middy length apron with a cincture. The designing of Thai ornamental pattern is found that Kan Tor Dork pattern has got the most satisfactory score at 7.397?1.306. On the part of designing of embroidery thread colors 7: the embroidery thread color number 6083, 6055 and 6087 has got the most satisfactory score at 7.086?1.687 which is the most: that is the ornament which is used the color of Sand, Blonde and Muted Yellow. The designing of laying out the ornamental pattern on the apparel is found that the type number 8 has got the most satisfactory score at 8.00?0.817. It is the type of apparel which was designed by using straight line going from the middle of the left shoulder to the waist, making acute angle and then apparel to the arm continuing to the round of the sleeves and finally ended at the seam on inner arm. For apron, the ornamental pattern used parallel line and transverse lines on the apparel. Whose end meets the edge of front fold at the edge of the apron and then paSSing through on the back, those lines passed to meet the edge of the right side of the apron.