Or neither? Closed or open heels? Any particulars?
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Tags: Birkenstock, Calling, Chefs, Dansko
If you want to be safe and comfortable, a big plus in a kitchen where you will have to be on your feet all day, find something that feels good. Many cooks wear steel-toed shoes in case they drop a box on their foot. I had a bad experience where I spilt a pot of boiling water on my feet and I was glad I didn’t have open heels. My closed heels didn’t blister although my ankle did get a severe burn. Accidents happen in kitchens so protect yourself as best as you can. Take care, Sue Chef.
I wear Kingston McKnights. Closed Heels. Dansko souls are too hard, and I can’t wear birkenstocks because I wear orthotics. The same pair of KM’s have been on my dogs for 2 years and going strong.
Last week I was at the Culinary Institute of America in Hyde Park, NY, and it seemed like everyone was wearing Birkenstocks! The most popular style seemed to the Professional clog, with a closed heel. I think people feel more secure with a closed heel when things get real busy. (Birkenstock does have one style with a steel toe!)
Try Naturalizer open heels with a cork cushioning—I tried them for the first time 6 months ago and they are very comfy and provide good support.
I use Dansko. I’m diabetic and need to care of my feet. Closed Professional shoe is the best for comfort and protection. www. onlineshoes. com is a great resource for work shoes. Good luck!