NEW YORK After steadily rising for the past four years, the average chef’s salary has taken a recession-driven hit, according to a recent report from StarChefs.com, an information and e-business website. Executive chefs saw their average salary drop 3.5 percent, from $77,611 in 2007 to $74,869 in 2008, the survey found. Pastry chefs were particularly hard hit. The average pastry chef’s salary dropped 12.8 percent, from $53,017 in 2007 to $46,228 in 2008. Salaries for ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?