Name: 20 Chefs Answer: The Best Shoes for 12 Hour Shifts | Restaurant Talks | Bon Appétit
Uploaded: 2025-03-01T21:01:30.000Z
Duration: 6 min 32 s
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Adverbs of degree

Real estate is usually built up, up, up, up, up.

This helps me reach the things I need to reach.

I like them because they're comfortable and they have an arc and they're not slit.

They've got this nice velcro strap, which I really like.

They're not quite as tall as regular Dansko's, which I also like.

But most importantly, they are very squishy.

I've never had less back pain with any other shoe.

They're notoriously known as ankle breakers.

The heel's very high, so if you roll it over, it tends to fall all the way down.

I don't wear Dansko's because I think they're terrifying.

I wear Birkenstock Tokyo Super Grips because they're like ninja slippers.

Very low, you can move around a lot in them and not feel like you're ever gonna roll your ankle, which is great, because rolling your ankle sucks.

The shoes I wear in the kitchen are Tokyo Birkenstock because they're super comfortable, quite durable.

The shoes I wear in the kitchen are Birkenstocks.

They are the most comfortable shoes, especially for women with high arches.

My experience with Birkenstocks, they're comfortable, but then, especially when you throw water on the floor when you're cleaning, they get ruined easily.

The worst shoe that I've used are the Birkies that come in all the different colors.

They were awful, and I think I threw them out after like maybe six months.

We love Gucci, really, because they're vintage and they feel like slippers, nice leather, and the most important is my feet don't smell.

So the shoes I wear in the kitchen always are the frickin' Schkapendels, you see?

If you don't know what Schkapendels are, wake up and dye right, go read a book, do something, comb your hair.

I don't know, you gotta do something with yourself, but maybe it's up to Google.

The shoes I've been wearing inside the kitchen are made by Mies.

They last a little bit longer than Birkenstocks, so that's good for me.

The inserts, they kind of come out just like this, kind of just run the whole thing through the dish machine.

It works really well, and then these inserts,

Well, I wear Dr. Schultz with extra inlays because I'm flat-footed and the long hours really kind of catch up with you.

As chef de cuisine here, I'm generally on my feet for anywhere between 12 to 14 hours a day.

I'm usually on my feet no less than 10 hours.

The shoes I wear in the kitchen at Cozy are these Brooks Adrenalines.

The truth is that I've worn a lot of different types of shoes.

I'm in the kitchen three or four days a week, mostly in the expo line, so I'm not super worried about liquids or anything, but my feet are, like, flat, archless.

I tried the Dansko thing, not comfortable.

As general manager here at Linden Street Pizzeria,

Secondly, they're super-duper comfortable.

And when I wear them, it gives me an extra inch.

I wear two different kinds of shoes in the kitchen.

My Hocas are, like, my everyday if I'm bouncing in and out of the kitchen.

My Birkenstocks is if I'm planted and I will be in the kitchen for a long period of time,

I just started wearing my Bloodstones in the kitchen, and I love them so much that I wear them every day.

They can go through puddles, they can go through, you know, kitchen slop.

They're sturdy as hell, they're waterproof, and they're comfortable.

Another pair of shoes I've tried, which I sometimes still wear, are my Bloodstones.

They're boots I got for her when I was farming, and they're okay.

The kitchen shoes I wear at Sobre Masa are the slip-resistant bands.

I actually normally use Bloodstones, but I thought it'd be fun to change it up.

Who knows, I think I might be going back to Bloodstones.

And also, sometimes these do get a little bit wet, which is an inconvenience.

These are the shoes that I wear in the kitchen, my Nikes.

I like to switch them out into my Converse, just because standing on your feet for 15 hours,

I like a midpoint where I just jump into a relatively newer pair to just give me a refresher.

As the head chef of One One, these are the shoes I wear.

When I first needed a new pair of kitchen shoes a few years ago,

I kind of just searched women's kitchen shoes, and this is one of the first ones that popped up.

They're really breathable, and they're obviously non-slip.

I would say the one downside, though, with the breathability,

I did spill hot soup on it once, and it did burn my foot.

But that does prove that it's very breathable.

I used to wear Doc Martens for a while, but the sole actually split after a few months, because whenever I kneel down to turn on something or anything, eventually it just kind of broke, and it seems not like an everyday kitchen shoe.

Prior to being introduced to Birkenstocks by my daughters,

Yeah, that was a lot of back pain and a lot of hurt.

They're cute, but they're not comfortable.

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20 Chefs Answer: The Best Shoes for 12 Hour Shifts | Restaurant Talks | Bon Appétit

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imitate

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