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.

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.

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

"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.

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

"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.

In article >, Dan Logcher
> wrote:

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

Fugu chefs are indeed certified.

To my knowledge sushi/other chefs are not, but your bona fide resume is
the certification. Either you worked in a well-known downtown sushi
shop or didn't, and you have letters of recommendation and introduction
or don't.

--
A Dictionary of Japanese Food, Ingredients & Culture by Richard Hosking
(Tuttle, '97). All anybody needs to know about plumbing the depths of Japanese
food; a cuisine far more vast than sushi.

On 2-Mar-2004, Dan Logcher > wrote:

> 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.

That's it! I'm changing careers. I thought getting a degree in Electrical
Engineering would be profitable, but making sushi is so much more fun!

Dawn