But they have to come in BLACK!!!! I own 3 pairs of the britts in the ultralight fabric sized up to a 14 for summer work on the farm and i love them, 2 tan, 1 green. There have literally never been better working pants for me. And i own pretty much every conceivable option after working on farms and kitchens for 25 years. Yes they are baggier and perhaps not quite as 'flattering' but this is a huge case of function over form, i would call these TOUGH BUT BREEZY. The quick dry breathable fabric with a little stretch plus many pockets plus ez waist is such a huge win for me. Now come fall i go back to working as a chef full time and all i want to wear is these lightweight wonders but corporate culture requires black pants. I have them in no fade black canvas and they are fine for dead of winter but in a 90 degree kitchen it's waaay too much weight and they suck if you get them wet while cleaning.

If these were marketed to female chefs in black ripstop they would literally never stay in stock. I have so much to carry with me all day 4 or even 5 pockets doesn't cut the mustard. I carry thermometers, probe wipes, markers, pens, box cutters, utility scissors, cut glove, wallets, memo pad, labels, twist ties and rubber bands, cell phone, lighter, chapstick, keys and sometimes earbuds. Small kitchen workers may not carry all this around but i have to cover a long distance if i don't have what i need from prep space to line to walk-in to dining room. And catering off site-- there's…