An Apron for all Seasons

By | June 09, 2016
Share to printerest Share to fb Share to twitter Share to mail Share to print

Matt and Kristin Gennuso have run their highly successful restaurant Chez Pascal since 2003, along with the outlet for Matt’s homemade sausages, The Wurst Kitchen. Many long hours in a kitchen drove Matt in search of an apron that wasn’t “a pain in the neck.” He tried (and wore) many different kinds of aprons in the kitchen and even tried overalls as a way to relieve the pressure around his neck from the strap and the weight of a sometimes-wet cooking towel tucked into the apron string.

“I can’t speak for all chefs,” Matt observes, “but I’m guessing if you have a neck and an apron is hung around it, you will feel its annoyance at some point.” Thus the Chezpron (rhymes with “apron”) was born, and the Gennusos became self-proclaimed “apron peddlers” as well as restaurateurs. Created by Candace French and based on Matt’s designs for a back strap and a two-tone color scheme, the apron is made from stain-resistant fabric, and its four color combos are named after long-time kitchen staff: the Dude, the Gibney, Rae and Salad Kris. Chefs around Rhode Island have taken to Chezpron, and dedicated home cooks will find it a boon in the kitchen.

Available at Chez Pascal and at Stock Culinary Goods, in Providence, and online at
Article from Edible Rhody at
Build your own subscription bundle.
Pick 3 regions for $60