I got to thinking about great chefs who hate running a restaurant, etc.

I've hit a dilemma that I'm sure many others encounter at some point in their investing careers, and figured this would be a fun topic to discuss.So I've been working my a** of for at least 15 years as a chef, working 10+ hour days, 6-7 days per week, and EVERY weekend and holiday.

Not everyone seeks to be a celebrity chef.

I am a professional chef of 15+ years and I am looking to get out of the restaurant industry and into the real estate industry.

Currently working full-time as a chef for a well known restaurant group and would really be looking to connect once or twice a month.  

Currently working full-time as a chef for a well known restaurant group and would really be looking to connect once or twice a month.

I just replaced a 5-year-old Magic Chef.

So you ask the chef for his recipe so you don’t have to pay him and you can make it yourself.The list goes on and on for example I can relate it to.

The lodges are all first class with chefs cooking us breakfast and dinner first class booze etc..

For example, an enormous Michelin star chef’s kitchen does not belong in a quaint, Victorian-era Arts and Crafts style home.