I was a cook/Chef for over 10 years.

I certainly give him credit where it's due, he is successful, he doesn't pretend with playing like he's an engineer or wizard that adds value.If you own a restaurant you hire a cook, if it's a fancy joint you hire a chief, if you're in RE you hire a GC, they don't run your business nor are they entitled to a slice of it, they are hired help.

Quite a few caterers in the area can cook the food off site and simply need a place to prep and warm it up.  

Cook county was just reassessed last August or so in batches.

Depending on the billing Cycle , the week after Xmas someone could have been home all week , cooking etc .  

Agree fully with @Colton Cook in your due diligence.

The first ever book on wholesaling I ever bought was Steve's Cook "Wholesaling for Quick Cash."

The condo from what I learned was vacant since 2011 and was occupied by a heavy heavy heavy heavy smoker.

Maybe you can do the cooking as well.

Steve cook has affordable courses on his website.