I've joined here and have been lurking for quite a long time, and I don't see a lot about the business side of being a chef. I've seen very good chefs in my career, who can do excellent things in the kitchen, however, I've often thought about the other side -- the business side of being a chef. Now, if you are strictly an employee, then the other side might not be relevant to you, at least not to a great extent. You'll deal with it, but not fully as if you were a "partner" or "owner" so to speak. That said, I wanted to hear other member's thoughts on the business side. First, if you had a financial "backer" or someone who wanted to go partners with you -- would you put up money or strictly be the "sweat equity" partner? I always thought if the chef put up money, it can have more potential benefits for all those involved. Second, if the chef did put up money, what about their salary -- should the chef get "full" salary or "market rate" salary, or should he/she get less? Third, does the chef get to "buy in" at a lower price, a discount, etc.? For example, if the deal is $25,000 a point, does the chef get to buy his points at a lower price? Fourth, I've often looked at some of these celebrity chefs, and have wondered how did their deals get structured. Jerry or Laurence Kretchmer comes along and wants to go partners with a young, talented, far less known than today, Bobby Flay. How does a deal like that get structured? I am sure very different than it does today, LOL. Thank you very much in advance for your comments and insight.