downtown somewhere in Texas wrote:
so why does a chef have to have a ton of money then? they don't have to always open a restaurant. so under drew's theory, they don't need anymore money than a hairstylist. I can see where a designer would need money to purchase fabrics and such. but a chef can always work for someone else, like a stylist.
If a chef doesn't have a restaurant, nobody is going to taste his food. If he works, say, as a line cook in somebody ELSE'S restaurant, he's not going to get a high degree of recognition for the food, no matter HOW good he is. The marquee name is the head chef, and the line cooks are just there to implement the head chef's vision... On the other hand, a stylist has a one-on-one relationship with the client. If the stylist has a job in somebody else's salon, that isn't going to matter to the clients who like his work. If they get a cut they love from him, they're going to return to HIM (not just the salon). They're going to recommend HIM (not just the salon). There's much more opportunity for personal advancement without huge capital outlay.
