Chefs spend their lives standing up, walking quickly, chopping, twisting, bending, and lifting heavy pots and pans. Executive Chef Mark Peel was the owner of the award-winning Los Angeles restaurant called, Campanile. His work in the kitchen led to carpal tunnel syndrome, thoracic outlet syndrome, and low back pain. He’s overcome all three conditions and continued to thrive in his career. Mark’s here one again to share with us just how he moved beyond the pain, and reveal how his new fast food and ergonomically correct restaurant Bombo will protect cooks from pain and injury.