So I've been following the recent threads on chef jackets and aprons and where we all think they should and shouldn't go. It got me to thinking, how do you all feel about facial hair, and/ or long hair in the kitchen? Me, I keep my head shaved at about 1/4" because I like it, it keeps my head way cooler than when I used to have long hair( about to my shoulder blades). As far as my crew, I don't care how long it is as long as it's clean and secured properly. So many bosses tried to make me cut my hair over the years. I always told them to make the women do the same and I'll follow. The facial hair is pretty surprising to me though, I do have some myself, but I keep it neat and short. I've been seeing a lot of cooks with full on grizzly Adams/ ZZ Top beards. On TV I saw a sous chef from some super high end restaurant working with a do-rag wrapped around his foot long+ dread locks and super goatee. I have not taken several jobs because I wasn't willing to shave off my goatee, beard, or whatever was going on with my face. It seems to me that these days, we are seeing more and more chefs with less than conservative grooming habits. Is this because we don't take the job seriously enough, or are we moving into a time where appearances aren't as important?