"Dan Logcher" > wrote in message
...
> 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?
>
There is no certificate for "itamae" or "sushi chef". Only the standard one
to cover all food preparation.
Yes, to prepare and serve specifically Fugu there is a certificate.