I have been in the culinary business for a little over ten years.

My son for culinary arts and my daughter for diesel mechanic. 

Very similar to when a property has their culinary water supply coming from a shared well.

I lived down there for a couple years...got my culinary arts degree at Florida Culinary Institute (now called Lincoln or something like that) in '03.Originally posted by @Brian Garrett:Originally posted by @Brent Bialik:I'd LOVE to find some BRRR properties but, from what I've seen, they are EXTREMELY difficult to find them here.  

(I saw the documents)He's studying massage, so the government will pay $25,000 a year for a couple of years, and when he graduates, he'll go on unemployment because he isn't studying anything he can make a living with.Hey, the local college offers a really expensive culinary institute.

I do not really think I would enjoy running a franchise, as I have pretty strong culinary skills and would gain pleasure from offering my own menu.  

If the pipes are on a closed system (not connected to the domestic /culinary system) then you can just replace it with black steel pipe.

I didn't exactly choose culinary, more so, it chose me and I stayed with it.

How about approaching some culinary institutes and just giving them a share of the restaurant to run.

Since learning REI has the potential to dramatically change my circumstances, I think that it's only fitting that I pass on to you guys a cooking technique that similarly upended my culinary world:Brining.I daresay that soaking meat in a brine before cooking it is probably one of the most important things that I've learned in cooking.