Happens when teenagers and chefs think they are Grant Cardons and Kiyosaki’s.

I'd rather learn how to cook from a master chef rather than take my lessons from a bag of loose ingredients that I need to figure out how to organize and put together to make a meal.  

., damage, warranty) and is poor business (when was the last time you brought your own beef to a restaurant for the chef to cook?).  

Culinary school & Hotel/ Restaurant BS degree, Worked as Chef, manager and owned a sucessful restaurant, sold it and wondered if there is a better way to prosper without working huge hours.

I'm currently working on the 4 hour chef and plan to read the 4 hour body.

This was an infill in the older area of Charleston an area that 24 months ago no one would have considered building new construction.numbers are 1800 sq ft  3 bd  3 bath all master suites.Lot  45kpermits 5kbuild cost 200ksale price 365k  pre sold to a local chef.

Unless he is sharing in the profits/losses, there's no reason why he should be making any decisions regarding the renovations.Btw, sometimes I go to restaurants and let the chef choose my meal -- I typically pay a big premium for that experience...and I'm not always thrilled with my food

I'm sure there's a lot of aspiring chefs out there that have wanted to make a go of this concept, but lack the capital.

I will be up in AK  for the summer as a Chef at a fly fishing lodge.

I've listened to the first 50 bigger pockets podcasts thanks to a buddy who put them on my ipod (which is why I am on here now), and I participated in my buddy's phone conference with Tyler Chef from cashflow guys.