Cooking up future careers

[Food Network Fan]

Cooking up future careers
Corpus Christi Caller Times - Corpus Christi,TX,USA
Emeril Lagasse earned $9 million and Rachael Ray earned $16 million in 2007, according to Forbes magazine. Money isn't much of a consideration at this point ...

[Food Network Fan]

That just seems wrong. Emeril should be making more.

[ibcheft]

Emeril is spending more, will make a lot more in the long run. When fame and fortune run out he will still be cooking in the restaurants. RR will be cooking for John at home. Unless she decides to venture out into the restaurant field as a owner. not so sure the 30 min meals will fly there though. I wonder if that reports gross earning from all his holdings, or just the television shows, RR has more TV exposure from the talk show she has, right now.

[Clove]

Interesting article, in that it makes some interesting statements:

"They know they can make a very good living as a chef," Dundas said. "It's something they can make a good living doing locally."
The most recent data, released in May 2006, from the Bureau of Labor Statistics indicated there were eight chefs and head cooks in the Corpus Christi Metropolitan area who averaged about $31,500 a year. In the region, which encompasses four states, the average was about $35,100, about $3,700 less than the national average."

They start with the pay of a chef, but most newly trained culinary graduates end up in prep-stations or as line cooks, entry level and much lower pay than a "Chef".
BTW, $31,500 equals bewteen $9 and $10 hour. Good Living?

Then the article jumps to:

"For those ambitious, talented and lucky enough to get exposure, the annual earnings could be much higher. Emeril Lagasse earned $9 million and Rachael Ray earned $16 million in 2007, according to Forbes magazine."

Instead, they should continue with the first train of thought. How many thousands of restaurants open and close with 1 year?, 2 years?

How long is a cook out of work between jobs?, a Chef?

What are the real world relocation requirements in the cooking profession?

Even looking at the millionaire chefs, (Puck, Keller, Vongerichten, Boulud, Batali, Lagasse, etc). Where did they have to work, and for how long, before they even started to "make it"? Look at their resumes, all over the world and sometimes moving every 2 or 3 years. Sounds glamorous, lives not so glamorous.

The millionaire chef is a one in a million opportunity and it's not just made up of ambitiousness, talent and luck. The right place, the right time and years of hard (12 to 16 hour days) work. The you can put luck and ambition into the equation.

[bluejeanz]

When I see what chefs have to go through and what their days/weeks are like, I don't think any of them are paid what they're worth. Sometimes it seems to be such a thankless job.

RR is nothing more than a brand and has all her irons in the fire, so to speak. I'm not surprised she's making more $$ than Emeril. I don't know how long she can go at the pace.

[Food Network Fan]

Emeril has his share of merchandise too. I guess Martha owns that now, but surely he is getting money from it too.

[ibcheft]

Emeril does have his share of merchandise, I own some of his pots and pans. The quality of cookware is great, I seen some of RR's was not impressed, and I will leave it at that.

[Food Network Fan]

I agree. I hate colored cookware period unless it's enameled cast iron (which I love). I have Emeril's cookware too and I love it. But I didn't like the looks of Rachael Ray's

I would love to have the Michael Chiarello set. It's very nice.