I knew my goal was to open a restaurant, but I didn't have the money to hire a full staff to run a food truck.

I was the guy that got up at 5 o'clock in the morning, loaded the food truck, prepped, got the food truck to the event at 11, drove it back to the lot, refilled everything, re-prep, went out to the 5 p.m. service, brought it back to the lot, then took it to the bar, did the

overnight service, dropped it at 1.30 in the morning, and then turned around, slept for three hours

and did the same thing the next day, six days a week. I'll take one day off, take my Sundays off,

and doing that over and over and over again, knowing that there's a much longer goal to it,

but you got to put in the time.

I am the man sick with the slang, sick and I'm destined for fame,

do for the fan, not for the grand, stunting you're destined for pain.

I do not frown, I do not scam, put some respect on my name.

Sick like a pain, click and I bang. Y'all going to remember the name.

What's up, ladies and gentlemen, boys and girls around the world?

I'd like to welcome you back to the Real Talk with Sue B podcast.

On today's episode, we've got on another brilliant guest.

This is Andrew Gruel.

He is a chef and restaurateur.

Welcome to the show, man.

Thank you so much for having me.

I really appreciate it.

Awesome. Andrew, I think a lot of my audience will be familiar with you and your work, but for those who aren't, please give them a little overview. Chef Andrew Gruhl, I'm based out of Huntington Beach,

California. I am a restaurateur, a blabbermouth on certain media outlets.

And I'm a family guy, right?

Family of four.

...