Hello, I was wondering if anyone can help me? I work for a design and innovation company called Seymour Powell . We are currently designing a new pair of Professional Chef's shoes for a global footwear brand. I am undertaking some research and was wondering if anyone could help me understand the issues around long term foot injuries I have been reading people are suffering with. Can any of you give me an indication of how many chef's have long term foot problems such as Hallux Rigidus (chef's foot), Plantar Fasciitis (heel spurs) or finally cracked feet. If anyone does suffer from any of these if you could tell me how you think you have acquired these problems? How you have prevented or treated them? Any help would be much appreciated! Thanks, Sarah.