I'm 30 years old, I've been in the food industry for 15 years, mostly in BOH as a Chef and a few years in FOH as a bartender.

Cafe Poca Cosa is a little pricier, but the menu changes twice a day and the chef whips up some delicious Mexican dishes. 

Gone are $1.99 steak and lobster specials, replaced with $75 steaks by gourmet chefs.  

My favorite being these "Money Diaries" where they interview all types of successful people on their thoughts about money.So everyone from CEO's to Chefs, Athletic Coaches, Documentarians and TV Show hosts, hip hop artists, etc.

As a Professional Chef i am naturally handy with my hands.

We have a number of single family houses as rentals and are both self employed as service workers (acupuncturist and chef).  

ok here it is . any insight will help. i love the idea about being in the real estate buss. for alot of reasons . i purchased my first home two years ago and did alot of work to it myself this is what i like doing on the side of being a full time chef, the house it probably worth 75 thousand more than when i purchased it . my question is should i do a little more work to it make it worth more and sale it to purchase a new one and so on or stay here and build more equity ?

I know what he's talking about.Students are sometimes assigned to spend a day withsomeone in a career that they are thinking about entering.If they think they want to be a chef, spend a day ina restaurant with a chef seeing how easy and stressfree that job is.

Ryan Is this the meetup at the Hibachi restaurant in Pinellas Park?

Or half of the 4 million retail workers.There is a well known fast food restaurant chain which is currently experimenting with an "automated chef" and order counter.