Musashi wrote:

> "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.
>>
> 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.

So they don't get a diploma or certificate for completing and training in Japan?
Also, aren't Fugu chefs certified?

Those salaries seem inline adjusting for NYC.

--
Dan