regarding the cross-back straps,
I'm not a kitchen pro, but I do wear one of these while working around the garage:
Compared to a neck strap apron, If I wear it snug it tends to ride up. I find myself doing the "Captain Picard tug" a lot.
I love that I immediately know what the "captain picard tug" is even though I've never heard anyone actually reference it!
"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)
i cant ever use anything but a white apron. with long tie strings. i like to have the neck adjustable so and taper real fast into the midsection so i dont feel the apron at all when im wearing it.
i like a "machinist apron" like I wear at work. heavy denim, tie in front, 2 pen pockets on top, kangaroo pocket low on front. would add medium sized pocket somewhere that has flap with button.
I absolutely love the Bragard Travail aprons in blue. The linen is tough enough to resist tearing, the color is dark enough to resist stains. The ties on the neck are just long enough to be perfectly comfortable and the waist strap thick enough not to come undone and long enough to tie in the front.
Ive also been told that the color blue in an apron is also traditionally considered the color of the apprentice...something cool about that as a line cook.
the all blue french apron was used for the commis. a lot of kitchens use all blue aprons like that so that they can show that everyone is equal and they are all learning.
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller