What kind of eyeglasses should a chef wear?
Up and coming young chefs have some trouble with eyeglasses. Standing over the stove at work, plastic glasses expand, the lenses loosen and threaten to fall out. Are there proper eyeglasses suitable for work in the kitchen out there? Chefs who have worked in restaurants for several years, many of them standing over a grill on meat/fish stations, know what you are talking about. A good metal frame, or a half rim or rimless frame, may be a better idea for your work glasses. You could try contacts, but with the heat and the chemicals used in restaurants, I would be careful with that as an option on the line or any of the grill/frying stations. Some cooks/chefs do well with contacts, others switch to glasses after a couple of weeks on the line. I know a couple of chefs that wear prescription goggles at work, so they don’t have to worry about them falling off or things splashing in their eyes. “One night I literally burned the pupil in my right eyeball in the middle of a hectic service while sautéeing a whole trussed squab that had been corn fed,” says Mike Colameco, a kitchen vet and host of Real Food with MIke Colameco. “Some corn fell out and popped in the 435-degree oil. I stayed for the entire service and went to the ER after my shift, no days off, just used eye drops.”
Very important: Always make sure you discuss and make decisions about your eye care based upon a formal appointment with your optician.