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BlueCut Aprons Interview

BlueCut Aprons Interview

Learn about a Company Creating Boutique Aprons for Some of the Best Chefs in the World

 

BlueCut Apron's Story:

 

Tell us the story around starting BlueCut Aprons?

Prior to launching BlueCut Aprons, Karam and I developed a successful premium denim line named bishop. We moved to Los Angeles from NYC in 2006, and made a home for ourselves in the Arts District. Our paths crossed in 2003 when we met on a blind date in NYC while she was working at Yigal Azrouel and I was working at Oscar by Oscar de La Renta. In 2009 we attracted the attention of the culinary industry when restaurateurs and chefs alike commissioned us to design a line of boutique-esque aprons that exuded the same cool and polished style we had developed a reputation for. We were absolutely flattered to be working with creatives on another scale. Due to demand, in 2014 we naturally transitioned from the denim industry and evolved into the apron industry as BlueCut Aprons.

 

 

Why do you love what you do?
We love working with other creative minds and the culinary industry isn’t short of creative minds. We’re also big foodies, so sitting across the table from some of these talents is an amazing experience.
We create a customized expression of our clients space and personality, while making them look cool. I’m a serial entrepreneur and my wife is a super talent. Our energies do not allow us to sit still. We love what we do. Making the pivoting choice of producing aprons from jeans was natural and organic. We love the industry and the people who encompass it.

 

Tell us about your team including suppliers and outside vendors?
 Design and Sales are handled by Karam and I. We have two factories, which support our development and production. I am constantly at the facilities most of the day checking on manufacturing.

We have some great relationships from our denim days in terms of mills, which we work with to produce fabrications. We are exploring options for production off shore for some larger clients, which are very price conscious. The one thing we will not deviate from is our quality, regardless where it’s produced. Our knowledge of fabrication, manufacturing and other details allows us the advantage of creating a perfect product, no matter where it’s being produced.

 

 

Tell us about the relationships with the chefs that purchase your aprons?
It is of the utmost mutual respect for each other. A few of the notable Chef’s are David Chang of Momofuko and Major Domo, Ori Menashe of Bestia and Bavel, Michael Chiarello of Bottega, Nappa Style, and Chiarell Vineyards, Chef Ori has been one of our biggest advocates, because he gives us helpful feedback on our product as he tests them in his kitchen which, if you have ever been in his kitchen, is a dynamic and busy area. They put the aprons through the ringer, so developing styles and fabrication for them is the best gauge. Chef Ori’s testimonial is reassuring us that we are walking down the right path, “BlueCut produces professional grade aprons that are comfortable, look great, fit well, while also withstanding the heat of the kitchen.Their quality allows them to last a long time without looking worn down. They are heavy duty aprons that break in like a nice pair of jeans.”



 

 

How do chefs improve your business?
 They can improve our business in a couple of ways. They are the true critics which embody a real gauge of the product. In a realistic world you cannot please everyone. It’s really a small world and Chefs always talk to each other. They are the unspoken words, which can help you get noticed. They also help us to improve our products by criticizing the faults. It’s not only the chefs but the Line Cooks, the Preps, the FOH staff, it’s everyone who has touched or experienced our aprons or products has a decisive affect on our business and future. The kitchen staff or the FOH staff understand what is a quality product and what isn’t. They are able to make these determinations, which can help us grow our business.

 

We love your story how you relate sourcing quality products to sourcing quality materials when building an Apron. Tell us More?
The fashion industry is one of the biggest polluter on the globe. When we started BlueCut we wanted to deviate from this practice and not get trapped into the normalcy of the fashion industry. We try and do things at a minimal level. Sometimes that means absorbing some costs. We always search for materials that may be already produced rather than having them reproduced and having items sit on a shelf till who knows when. We are eliminating all plastics from our packaging. We are slowly transitioning from poly bags to a more sustainable option for packaging of products by the 4th quarter or 2018. We use to package our aprons in butcher paper and we will be going back to this practice come soon.

There are a lot of great materials, and sources out there, you just have to search and do a little more work to find them. Sometimes it costs a little more, sometimes a little less, but the end goal is what’s important. Customers can sometimes be impatient and needy by nature. Their time and attention is valuable to us. When we craft our aprons and other products we need to focus on their needs so we do not lose their attention, or solidarity. We do this by manufacturing products that focus heavily on quality, which in turn reminds them that they’ve made the right decision.

 

 

 

What are your thoughts on local farmers?
Love them and we are always shopping local farmers at the Farmer’s Markets. Having a two year old daughter has made us realize that you want to feed them the best possible food and nutrition there is. There is no reason for feeding them anything less. We’ve always preferred to get our fruits, eggs and vegetables from local farmers and I think for most people it’s a slow gradual assent. They may slowly start shopping farmer’s markets for certain items possibly what’s in season etc. The taste of food from the farmers is so delicious and different then what’s sitting on shelves, I can’t imagine what people are missing. I believe slowly most people will transition to getting their fruits and veggies from local farmers.



 

What are your thoughts on organic farming?
So we were sort of back and forth on this one, i’d say about 5 years back. On one point we do understand that pesticides and other peculiar ways of growing food can hinder it’s nutritional value and yes also have some adverse affects on us as humans. But we use to think, well if my Mom and Dad ate this and billions of other people then what is really wrong with it. I think with everything you need to research things. Adding to the equation that the pesticides used today vs. then and also what may be in the soil or where the seeds were developed can help you come to a conclusion at most levels. There are still pesticides in organic foods, it’s just fewer then conventional foods. When picking organic, you are also helping with animal welfare, and caring for the environment and nature, which is always a plus!
We have fed our daughter organic fruits and vegetables since she was born. We have also adopted organic foods for ourselves, but now and then some conventional items sneak through.


What are some stories you have heard about customers using your Aprons?
Most customers tell us, that the aprons feel great on them, and that they fell like a badass cooking in them. They love the design aesthetic and the functional aspects. Our customers are always asked by others, where did they get the apron from.

 

 

Why would someone who doesn’t have your apron love owning one?
 For us, aprons have a symbolic representation of something which protects you. BlueCut aprons are work horses that also feel great on and make you feel proud to be wearing it. You can immediately feel the difference between our aprons and others in the market. Our’s are cut a certain way to lay on the body properly. The fit and feel of the premium fabrics we utilize are exceptional. The slight details in the design all serve a purpose, without being loud. I think for someone who doesn’t have one, they’ll have to get one and let us know.


 


 

Your thoughts on the organic and locally sourced movement?
The Farm to Table movement has promoted a demand for organic, locally sourced foods. When we are sitting with Chefs at meetings, and we see the trucks pull up from their partnering farms it reassures me as a customer that they have consciously made an effort to reduce carbon footprint from mass food production as well as reassuring us that there are no GMO’s in their product. It’s the way food should be sourced.

I am hopeful that this movement will spread globally and people will demand locally sourced. Just pick up a fruit from the grocery store and one from a local farmer, you can taste the obvious difference.

 

Anything Else you Would Like Share with Us.
BlueCut’s philosophy has been to create the best product in the industry while maintaining a reputation of quality and workmanship. Maintaining our integrity allows us to cultivate our reputation. We are not rocket scientist, we just make the coolest aprons on the planet, and hopefully you’ll experience one soon.

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