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Aye. This guy was a pro chef hired to cater to a cash-rich start up.

Not a college dropout working the prep line, or, like many of the kitchens in the US, a Hispanic guy with semi-passable English skills and who may-or-may not be here legally.

Charlie got lucky.



he got lucky, but when they said, "We'll give you some stock in lieu of a big salary" he had to say Yes. How many chefs would do that?


>> "We'll give you some stock in lieu of a big salary"

big tech salary or big restaurant salary? The difference is 10x


How much do you think an executive chef at a successful restaurant in the Bay Area makes?




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