Okay, let’s tackle this. So John Segedi has a long history in the food industry, but his background is in Mechanical Engineering. That’s not directly related to culinary skills. However, his experience as a chef for 38 years is significant. In the US, chefs with similar experience can charge $50-$100 per hour, depending on the location and type of establishment. Given John’s experience, I’d estimate his hourly rate to be on the lower end of that range, considering he’s not in a high-end restaurant or a prominent culinary role. Maybe around $50 per hour, but that’s a very rough estimate and may not accurately reflect his true earning potential.