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Herniated Discs in the Kitchen

post #1 of 4
Thread Starter 

Fellow culinary artists, I need some honest answers. I have been out of work since mid Spring with a work-related injury, a herniated disc. My question is how much of a liability am I in the kitchen?  Would you hire a 40 something with a previous back injury?

 

Thank you for your help.

post #2 of 4

What is your prognosis?
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 4
Thread Starter 
I should recover, but will be prone to back problems in the future.
post #4 of 4
A former chiro here, it's a wait and see situation. You'll need to avoid lifting and coupled motion: simultaneous bending and twisting/turning/rotation. The latter term can cause a relapse very easily. No vacuuming, ironing, shoveling nor sweeping allowed.

Are there any radiating symptoms: pain, numbness or tingling radiating into the arms or legs. It'll take awhile to resolve, if at all. What kind of health care professional have you seen for treatment?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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