I also am a full time chef and don't intend to give up that cash flow.

It's very bizarre, but someone might want to rework it as a commercial kitchen (we've had one professional chef look at the house twice).

What about a chef who operates his own restaurant under a business entity?

Ill pick up a commercial spot or two along the way- after a few houses have been rehabbed and a little buzz is beginning id like to find an up and coming chef that i could offer a free year lease to begin a new restaurant- my ideas get lofty i know but in reality im not trying to travel the moon!

The most successful restaurant owners don't cook the food, even if they're accomplished chefs.

As well as @Doug Merriott 's group, there's a great Monday night meeting for the Tampa REIA at a Hibachi buffet in Pinellas Park.

I was in the Food and Beverage industry when I was laid off, doing everything, from F&B Director, Executive Chef, and Rest Manager.

(My husband's a chef.)Looking forward to growing and learning from all of you, I hope I'm able to teach you a thing or two as well.

Here are some of the meet ups that I have attend:Larry Harbolt's  Monday RE meet up - it's at a Hibachi Buffet - price for the meeting is a couple bucks for a drink or a buffet price of ~$10.95 (I don't remember the exact cost).

Everything else is turnkey - chef kitchen, wood floors, 16 foot ceilings, 2 units have skylights, everything separate meters, new water heaters, new appliances, etc.