A high profile celebrity chef in Los Angeles is changing up the menu in his string of critically acclaimed restaurants to better serve clients who are dropping pounds at a record pace thanks to the help of weight loss shots.
Chef Andrew Gruel says he’s cutting way back on foods loaded with carbs — like deep fried items — and also says his customers have also slowed down their alcohol consumption during an appearance on Fox Business.
The creative culinarian says he was freaked out when he saw plates of hand-cut french fries, his most popular side, coming back to the kitchen. “At first I yelled at the kitchen, I’m like, did you change the recipe? What’s wrong with this? But it’s really just that people are eating less fries,” said Gruel.
“So now we can decrease our portion size and nobody’s really going to be upset about that,” he told the network.
The chef also revealed the pound dropping drug has changed the way he stocks his bar. Gruel says he’s decided to load up with lots and lots of tequila. “There are no carbs in tequila,” he said. The chef customers simply aren’t buying beer and wine like they used to — causing him not to buy as much of the products.
Gruel attributes a lot of the dramatic weight loss to the Ozempic craze taking Hollywood by storm.
Major stars, and even athletes, have gotten noticeably thinner and in some cases don’t even look like their normal selves.
Tennis legend Serena Williams has been a big supporter of GLP-1s. “I feel like a lot of people have this stigma on GLP-1s and say things like, ‘Oh, lazy people do it,’ or ‘If you’re working hard enough, you don’t need that… Sometimes you need help. Your story is your story, and it’s okay to make that choice to do it if you want to,” she said in an interview with Vogue.
However, Gruel, who has several eateries in LA, said the trend could cut into profits for restaurant owners.
Empty carbs like fries and the booze are where restaurants make their biggest profits, “So you really have to be creative with your proteins to make sure you can make your margins on the proteins,” he said.
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