Ok, I will buy into some of these arguments. However lets out this in perspective, how much is a line chef command for pay? The Executive Chef should command a decent salary I agree, even the Sous Chef(Underboss we can call him) also a productive position. However if we think prices are high now wait until the line chefs and dishwashers get organized! And nothing for nothing I understand culinary school is rigorous and difficult, however we all started at the bottom? Had to tough it out along the way and work hard. With hard work comes responsibility and money? No? PB I. Sure you had to spend time as an apprentice before becoming a journeyman( not sure if that's the proper phrase) for your industry.