When someone shows up to complain how caustic you were, I've got your back. I don't think we have to live in the Zen Zone to peacefully co-exist. Some people deserve feedback like this and I believe we shouldn't be afraid to give it. I applaud you.
If Stormie asks a bunch of chefs what the average chef makes or what they make anyway...Stormie will get lots of different answers. The statistics from salary.com are from industry research of what a chef makes. It gives the middle number (the median): what the average chef makes....broken down by position too and is more accurate. Salary also depends on what state you live in. That's why I sent Stormie to salary.com.
I just don't like feeling like chopped liver ok. Think I will go make some cookies to let off a little steam.
Maybe i shpuld restate my question. I would like to know how much a chef makes. The thing is i choose to research this career because i was thinking on becoming a chef and know that i found out there are people like Shawtycat i am not wanting to explore the career possibilites so if Shawtycat want to be helpful then be helpful but if Shawtycat doent then can Shawtycat please keep it to your self.Thank you
Most professionals aren't going to blab what they make in a public forum for the scrutiny and mockery of others. It's no one else's business. Besides which, you have no guarantee of the accurateness of the claim, nor even if the claimant is a chef.
The salary.com reference is your best and most reliable source.
Trust us, Shawtycat is well respected and nice and professional. Her answer was good and the best you'll get.
People in this business are hesitant to talk about how much they make, for a lot of reasons. One reason is that we are not making the tons of money that we "should" be making for the amount of time and effort we put into our jobs. In the American culture, the more money you make, the higher your status. To admit that you have chosen work that won't make you rich can make you look foolish to some "outsiders," as Phatch said.
But just making money is not why we do this kind of work. Of course we want to make a decent living and provide for our families. But there is something called "intrinsic satisfaction" we get from the work itself, that we get because we love what we're doing.
Think carefully about WHY you are interested in becoming a chef. Don't be discouraged because you can't find out easily about how much you might earn, or because not everyone is "nice" to you. That's probably true in ALL careers. At least, it's true in all the other careers I've had!
Are we talking U.S. dollars or Loonies? I am a general manager of a post-California cuisine bistro in the U.S. I make $2.15 per hour and all the stale bread I can eat.......Anneke, please pass the salt, the bread is a little bland today.