It starts with the precise lean-to-fat ratio, then trickles down to the slices of American cheese, the buns, and of course you must never forget the chipotle tabasco sauce. Jesse Kelly shares his legendary burger recipe on today’s show.
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The Impact of the Supply Chain Chaos on the Restaurant Industry
On today’s special report, we delve into how the supply chain problems are hurting restaurants across the country. Restaurant owners are seeing shortages or delays on getting imperative supplies, such as paper goods, oil, perishables and non-perishables, and dry goods. Many restaurants have even gone as far as taking seafood off the menu because more than 80 percent of seafood in the U.S. is actually imported. Fish that are caught in the U.S., are then shipped to China and other countries to process, and then we buy them back, because other countries don’t have the regulations in place like we do in America. This whole ‘higher demand reason’ that the government is pushing is a lie. What this crisis boils down to is that we have a poorly run supply chain, alongside labor woes, all combining to create this crisis we are currently in. Chef & Slapfish Restaurant Owner, Andrew Gruel, sits down with Jesse to share how his restaurant has been affected by the supply chain crisis, and the details surrounding California trying to ban the use of natural gas, including in restaurants.
Jesse’s Hard-Hitting Burger Analysis
We already know that Jesse makes the best burgers. I mean, it’s a proven fact. Well, as Jesse decided to share his legendary burger recipe with our viewers (you’re welcome, America), we just had to show his amazing contribution to society, besides his show, of course. Now, as Americans all over the country are trying out his burger recipe, Jesse must share his hard-hitting burger analysis. Again, you’re welcome, America!