The Birth of Kitchen Couture

Hi Couturiers,

Was asked at a bar-b-que last night - where did we get our ideas from and indeed the whole KC concept.

All of our team have worked in Hospitaliy in one form or another for too many years to remember. Recently, two of us have worked in sales to the industry and have probably visited every bakery, cafe & restaurant in the state in the course of our jobs. The difference in presentation between alot of these businesses is enormous. Neat, tidy and professional versus 'threw on whatever was at the foot of the bed". (Hence our motto - 'Look the Part. Act the Part' ) Smaller businesses do understandably not want the expense of paying a graphic designer to create a logo for them, buying clothing and having it printed. Time, effort and money. Uniforms are usually the last thing on an owners mind after the expense of setting up their business, yet staff presentation is one of the first things a customer notices.

Traditional European Chef wear certainly has it's place. But what about today's funky, buzzy cafes, bistros, bakeries and casual restaurants. Tradition is fine - somethimes breaking tradition is even better.

We saw an opportunity for a visual concept which means staff have one less thing to worry about. No more - Eeeek! What am I going to wear today. It's hard enough in our social lives, who needs it in our worklives!

Why the Winged Pie? Tell us your interpretations, we'd be interested to hear.

Lastly before we go. Mr Darcy 'Grunties' Punginton-Smythe, our broadhead Staffie is now officially the company mascot. Stay tuned for photos!

Cheers,

The Team at Kitchen Couture