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I would have to say money shouldn’t be your primary concern when choosing a career. You should ask yourself what is your motivation in being a chef? Is it just money and fame? For every job, you would have to start from an entry level position. I've heard in the catering industry you start as a pot washer. For every job and career, you have you earn your worth and reputation. It does not happen overnight. You should be prepared to work hard and be committed. You might not be paid the top salaries. Unless you have the passion and motivation for the career path starting from the entry position, you won't have the patience to make it till the top.