How much does a chef make a year: With a culinary degree? Without one?

I recruit in the restaurant industry, and once you have years of experience in the kitchen, your education or culinary degree does not really matter. That said, starting out from scratch, culinary school can be helpful in both giving you the basics and helping you with placement in your first job. However, with or without the degree, you need to put in your years on the line before you'll move up. Long hours, not great pay, no vacation, late nights... But, if you have the passion to stick with it and you're recognized for your talent and work ethic, you'll find promotions and opportunities. There is a huge shortage of chefs right now, so anyone halfway reliable and skilled can excel. From a monetary standpoint, prep cooks typically earn minimum wage, line cooks a bit more. Sous Chefs vary depending on the market, but major cities will usually have Sous Chef pay rates in the $40,000 range. Fine Dining concepts always pay better, and experience sous chefs in full service fine dining should be making $50,000 to $60,000, potentially more if its a great (and busy brand). Chef de cuisine or Kitchen Manager roles would be in the $60s. Executive Chef salaries vary wildly by concept. Typically $60k is the starting, $75k to $85k would be average, and the best restaurants will pay for talent above $100k. Keep in mind it takes years to hone your skill, and a bit of luck and timing in finding the right promotions. Expect to work 50 to 60 hours a week minimum. As you can imagine, you really have to have the heart and mindset to make it long term, the burnout rate is huge. But the reward, if cooking is your passion, can be huge.