Why Vegan?

why-vegan-image_edited-1On November 1st, vegetarians and vegans alike celebrated World Vegan Day. The day was established in 1994 by Louise Wallis, then President & Chair of The Vegan Society. Vegans across the world join together to celebrate animal rights and give away animal friendly vegan baking!

Now I know, the majority of us LOVE our bacon and other animal products, but you just can’t deny the increase of vegan and vegetarian restaurant and options on food establishments world wide.

World-Vegan-Month-earthWhile the number of vegetarians is growing every year (an estimated 20 million in 2006 and 7.5 million vegans in 2011), the number of non-vegetarians who often order vegetarian meals at restaurants is also growing dramatically. Consider these facts:

  • 57% of all restaurant-goers “sometimes,” “often,” or “always” order a vegetarian item when dining out (Zogby International).
  • The health and eco-conscious population contributed to the growth of a $1.2 billion market for vegan goods (primarily dairy, egg, cheese and meat substitutes), one that jumped 63.5% between 2000 and 2005 (New York Times, Jan. 11, 2007).
  • 35% of adults aged 45 to 64 regularly consume vegetarian foods and milk alternatives, such as soy or rice milk (Mintel Consumer Intelligence Survey). Total retail sales of non-dairy milks reached $1.33 billion in 2011 (Market Research, Packaged Facts.)

Knowing these facts, have you changed your diet? Or do you offer vegetarian options from your kitchen? Why or why not? I left you with this hilarious SNL clip starring Justin Timberlake in Bring It on Down to Veganville!


The Importance of H20!

By Chefadoo’s Jen Hankin

drink more waterWe all know how important it is to drink lots of water. It’s makes up about 60% of your body and helps with our digestion, absorption, circulation, creation of saliva, transportation of nutrients, and maintenance of body temperature. It sounds so simple, like a recipe, two parts hydrogen and one part oxygen. But H20 is vital for life.

As the holidays come creeping along, it’s easy to forget about taking care of ourselves. I try to eat healthy, cook every night and make it to the gym at least 3 days a week. But a few days ago I just felt off, getting daily headaches.

I took a step back and asked myself, am I drinking enough water? The short answer was no. Yesterday I started counting my daily water intake, and I was shorting myself, by several glasses!

Did You Know: You should be drinking half your body weight in ounces!

more waterI decided to make a daily chart at work, to help track my glasses. And it’s fun, colorful and helps me stay on track. Plus it’s already helping! Headaches gone and I’m feeling more energized. Are you drinking enough water?

when to drink water

Why A White Coat?

Uncommon Threads 404 Unisex Newport Chef CoatBy Chefadoo’s Jen Hankin

Chefadoo has a great variety of everything you need to complete your chef uniform… from pants, coats, hats and more in a wide range of colors too! But nothing really “ices the cake” like a chef’s white jacket! It is one of the most recognizable pieces of clothing in the world.

The white jacket is one of the most common items of a chef’s uniform. It’s double breasted, perfect for reversing if the front gets stained or if the chef ventures out of the kitchen and enters the main dining room. Made almost always of cotton, the white jacket helps the chef’s body breathes and stay insulated from the heat!

if-you-cant-stand-the-heatWhy white?

White is the most reflective color, so a white jacket literally repels heat instead of absorbing it, keeping you that much cooler than if you were wearing a darker color — and in a hot kitchen every degree makes a difference.

Plus, when it’s laundry time, white cotton can be bleached, so no matter how badly stained a jacket gets, bright white is just a wash away.

Uncommon Threads 490 Women's Sedona Chef CoatWhether you’re a master chef in a ritzy restaurant or a novice working out of your home, nothing says you’re an official chef like your own white jacket! We’ve got lots of great white jacket options at Chefadoo! Go head, browse our collection.

Measurements Cheat Sheet

By Chefadoo‘s Jen Hankin

I know many master chefs have that magic touch when it comes to measurements. You simply cook by smell and taste. I am not one of those cooks. And I’m sure many of the more novice chef’s out there can agree with me. We need to follow a recipe, down to the last pinch!

While cooking I often struggle on how to convert measurements from pints to ounces, from teaspoons to cups, etc. Especially since I do most of my cooking after a long stressful day, rushing as my stomach grumbles with hunger.

Trying to convert measurements in my head NEVER works! That’s why when I stumbled upon this measurement cheat sheet, I literally jumped for joy!

measurement cheat sheet

This is a great resource to keep in the kitchen, even for the experienced chefs! You never know when you might need to convert measurements or a valuable resource while doubling or cutting recipes in half. I love the fun graphics and easy to print nature of this cheat sheet! Huge thanks to One Good Thing By Jillee for sharing. 

Royal Fest Digest

By Chefadoo’s Jen Hankin

All eyes are pointed at the newest royal, Prince William & Kate’s son, His Royal Highness Prince George Alexander Louis of Cambridge. We’re already obsessed with the future King of England!


With this royal bundle of joy, it got me thinking about what foods are typically found at a Royal Fest. Celebratory banquets and feasts have always been part of royal life, but what was on the menu?

If past royal delicacies are anything to go by then pretty much anything, including seagull, marigolds or peacock – with the skin and feathers put back on after cooking of course. Dive into each Royal throughout history to see what the Royal Fest entailed:

queen victoriaQueen Victoria 1837-1901

During Queen Victoria’s reign, you had to come hungry to her celebrations as there were four to six courses, with seven to nine dishes in each! For big occasions, dishes often included cod with oyster sauce, ballotines of duck in Cumberland sauce and roast lamb. There would be a dessert course, with dishes like chocolate profiteroles. As if that wasn’t enough, a buffet of hot and cold meats was also kept on a sideboard during the meal, just in case you got hungry between courses.

Charles II 1660-1685Charles II 1660-1685

For Charles II dining was extremely important, it was one of the things that defined him as a king. There were not courses as we know them, more stages of service. Each could involve hundreds of plates. At one banquet in 1671, guests were served 145 dishes alone during the first course, says Kathryn Jones, curator at the Royal Collection and author of For the Royal Table: Dining at the Palace. By his reign a dessert course had developed. Charles loved fruit and was one of the first people in the country to eat a pineapple. Also the first recorded mention of ice cream is on a banquet menu for Charles II.

henry_viiiHenry VIII 1509-1547

Food in the Tudor era was very exciting, say historians. Big feasts could include venison, swan, peacock, heron, porpoise and seagull. While a lot of meat was served, there were also vegetables. Whatever could be grown was served, including cabbage, peas and lettuce. Flowers were also eaten, such as marigolds. They were used in salads and as a garnish. Sweet dishes were served throughout the meal, not at end. Fruit and nuts were eaten at the end.

Edward IVEdward IV 1461-1470 and 1471-1483

Royal banquets got a lot more elaborate under Edward IV and the whole notion of etiquette behavior more complex, says Chris Woolgar, professor of history and archival studies at Southampton University. A very important servant was the carver, who would cut the King’s meat at the top table. Guests would have their meat carved in the kitchen and brought up to them. The finest meats and fish. Sweet dishes were served with meat and fish, not separately.

royal fest

Modern State Banquets

  • Takes two days to lay the 175ft-long dining table at Buckingham Palace
  • Each place setting measures 45cm and a rod is used to achieve the exact alignment of chair and table
  • 1,104 glasses are used, six for each guest
  • George IV’s 4,000-piece Grand Service is used
  • Takes eight people three weeks to clean the service
  • 170 linen napkins, with the Queen’s monogram, are folded by one man in the shape of a Dutch bonnet


Welcome to Chefadoo’s blog!  Chefadoo is an exciting new website that offers restaurant uniforms, chef coats, server aprons and more.

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