"Dan Logcher" > wrote in message
...
> 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
>
Not sure what "certificates" would apply Dan. Bear in mind that in Japan
there is no
class of certificate as "itamae" only as a "food preparer".
The value of any Itamae comes from the number of years of experience, which
store,
and under which itamae one trained under.
In New York I've heard anywhere from $80,000-$120,000 depending on the
restuarant
and the skill/experience/background of the Itamae.