Howdy, all!
I'm new to cheftalk and this is my first post, but I've got a question that some of you might be able to answer. I'm about to move back East from the recession riddled Pacific Northwest and am trying to figure out the conversion rate for New York City. I'm seeing apartment rents of $2500+ for Manhattan one-bedrooms, which, to me, seems astronomical, but I'm assured by some friends that earning potential is commensurately higher. I have not, however, been provided with details. So my question is: How much should I expect to make per year in an upscale rest. in NYC with a culinary degree and ten+ years experience, five years of which is at the sous chef/ executive sous chef/ executive chef level? I've always thought my weakest attribute was my negotiating skills, and I'm afraid without some idea of what I'm worth I'll get taken advantage of. I appreciate any advice I could get. Thanks!
I'm new to cheftalk and this is my first post, but I've got a question that some of you might be able to answer. I'm about to move back East from the recession riddled Pacific Northwest and am trying to figure out the conversion rate for New York City. I'm seeing apartment rents of $2500+ for Manhattan one-bedrooms, which, to me, seems astronomical, but I'm assured by some friends that earning potential is commensurately higher. I have not, however, been provided with details. So my question is: How much should I expect to make per year in an upscale rest. in NYC with a culinary degree and ten+ years experience, five years of which is at the sous chef/ executive sous chef/ executive chef level? I've always thought my weakest attribute was my negotiating skills, and I'm afraid without some idea of what I'm worth I'll get taken advantage of. I appreciate any advice I could get. Thanks!





