Subject: Fwd: Richard G., Cook For the Likes Of Brad Pitt And Make Up To $50,000 A Year. Get Chef Trained.
From: Richard Tatro <firstname.lastname@example.org>
Date: Wed, 07 May 2008 11:13:45 -0700
A Scam Email with the Subject
"Fwd: Richard G., Cook For the Likes Of Brad Pitt And Make Up To $50,000 A Year. Get Chef Trained."
was received in one of Scamdex's honeypot email accounts on
Wed, 07 May 2008 11:13:45 -0700 and has been classified as a
The sender was
Richard Tatro <email@example.com>,
although it may have been spoofed.
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firstname.lastname@example.org will yahoo.comach(nra)http://value--plus.com/u/...
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The great thing about
about being a chef is that you won't be stuck in a cubicle all day
shuffling papers. The biggest perk to being a chef is that
you can choose to either work for someone else, or for
Take a look at some of the careers
Personal Chef Requires in-house, personalized
cooking for a client. Skills in preparing a variety of dishes is
Caterer Freelance catering careers available for special
events, weddings, and birthdays.
Restaurant Head Chef Head a culinary
staff of 10+ in a 4-star hotel's restaurant. Expect to decide on
and prepare menu items, oversee the completion of each dish, and ensure
the kitchen runs smoothly and efficiently.
Executive Chef Coordinates staff, plans menus,
and oversees all food preparation and cooking. With regard to average
salary, the most recent figures published by the National Restaurant
Association (NRA) give the median salary for an as Executive Chef
approximately $50,000 (i.e. meaning that there were an equal number of
salaries both higher and lower than this
Sous Chef Assists in
planning and supervising the daily operations of the kitchen. NRA
figures give the median salary for Sous Chef jobs as around $32,000 a
Chef Prepares desserts, puddings and cakes. Candidates for
Pastry Chef jobs are usually expected to have specialist training and
this is reflected in their average salary. The NRA gives the median
salary for a Pastry Chef as around $31,000 per
The salary figures given are approximate.
Actual earnings are always strongly influenced by the type of
establishment in which a chef is employed, its location, and the chef's
qualifications, experience and expertise.