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A self-employed sous chef can make money on a per project task basis by taking on tasks such as catering, recipe development, food styling, food photography or teaching cooking lessons. Catering is a great way for sous chefs to make money as they can take on different events such as weddings and corporate functions. They will be responsible for developing menus that match the event’s desired theme and dietary needs. Once the menu has been established then they will need to create dishes that meet their client’s expectations while staying within the given budget. Finally they will need to transport any equipment needed and service the event itself if required. Recipe development involves writing recipes with detailed instructions which are then used in magazine articles or cookbooks either published online or in print form by media companies or publishers. A thorough understanding of flavour combinations, techniques and presentations are essential when engaging in this form of work. Food styling is another way that sous chefs can make additional income and involves creating beautiful images of food usually used in promotional material such as ads, magazines and websites - similar to what you would see at a restaurant before eating your meal! It requires careful planning around lighting conditions, props, textures & colour placement etc... Usually it would accompany some sort of photography process too since most publications require high resolution images for publication quality photos so having this expertise could prove beneficial too! Food photography requires considerable skill which allows chefs to capture natural beauty & communicate its taste through visuals alone.. This could involve staging scenarios where popular dishes are artfully arranged into perfect still life formations before being shot from every angle possible – something close attention must be concentrated upon since this kind image creation contributes significantly towards boosting sales/marketing further down the line! Lastly core culinary teaching classes ranging from beginner stages right through intermediate & professional levels remain an ever present formulae where skillsets hold great value no matter what level one attends - online classrooms practically exist nowadays due them becoming ever increasingly popular As frequent new subject themes arise all throughout calendar year periods therell always remain fresh content material which attracts more potential students (especially When listed correctly under varying topics!) From here implementations like developing video clip challenges showcasing specific front-end dish preparations become available whilst watching tutorials allows participants Visual aids during lesson times thus aiding mental recollection accuracy concerning certain manageable processes aimed directly at home kitchen surroundings only… Therefore once these qualifications eventually receive official recognition salaries begin increasing incrementally due outside consideration factors applied amongst various related areas attached (usually determined By industry standard wage agreement terms).