Chef Gruel Returns + Comedian Chaunte Wayans
Adam Carolla Show
Cooking, Costs, and Culinary Challenges
This chapter explores innovative cooking techniques, particularly focusing on deviled eggs and beets, highlighting a unique recipe twist with brown butter. It delves into the financial struggles of restaurant owners amidst rising food prices and the impact of regulatory changes on the industry. The conversation also touches on broader socio-economic issues, including tax implications for servers and the relevance of political policies on restaurant profitability.
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