Jessica Vincent wrote:

> My guess would be that it's a hefty chunk of change, I seem to recall
> reading that a lox slicer in NYC makes the upwards of 75K a year.
> "Darren" > wrote in message
> ...
>
>>Hi,
>>
>>I'm curious. How much do you think a regular, mid range sushi
>>chef would get paid in the greater new york area ?
>>
>>I'm talking about someone relatively inexpensive.
>>
>>Darren
>>I've always thought about opening a small sushi joint.

I've heard sushi chefs around Boston making around $75K-$80K/year.
So I'd think NYC would be somewhat higher, $100K for a reputable
chef with certificates and whatnot.

--
Dan