Gordon Ramsay APPALLED with NIGHTMARE Kitchen Staff | Ramsay's 24 Hours to Hell and Back

what does it smell no frigerator can you go down to Kings Park and see if they have anything oh we don't have French toast right now 86 spinach 86 first rise catfish stop what you're doing and go get me some eggs cuz this is not gonna last us this is the wrong plate but I'm gonna get out there he has a lazy ass daughter named Tiffany she doesn't like to work hard she can stand there behind the counter and chitchat with all the guys that come in I don't know why you guys are just stacking them up here why can't you guys double bag this stuff never what exactly are you doing the employees they just fear her there's no respect kiss my ass imbeciles [ __ ] imbeciles yah who cleans this place good laughs well laddie nobody cleans what's in here first up was a name for this baguette lettuce so whatever fresh lettuce is left in there it's sat next to something even more rotten oh my lord zucchinis soft and molding what's in this fridge oxtail how old is this is like leftover Dom fridge well it's it's in blood like that it solves it oh my god what do I scream about the low point for this your video yeah I'm an idiot unbelievable let's come down here all these dresses are store-bought tartar sauce is yes okay now hold on a minute expired August 2018 it's off Oh carrier time it takes buyer we ate this today what's funny carrier I don't I don't find this funny I know you have your concerns and your reservations however I'd love you to go and have a look okay Wow Wow we've transformed this dated bakery and bistro into a cozy soul food destination the overwhelming pink has been traded out for tasteful pink accents the dining rooms have been updated with fresh paint rich wallpapers accent walls new shelving table and chairs and an updated bar [Music] it's so ridiculous you're okay fine what do you think [Music] how are the short people gonna be able to reach that seriously Jerry truthfully what's your favorite parts probably the shelving a shelving that's too high well yeah as far as my mother goes she's still trying to take all this in a new restaurant a new system a new way of doing things this is her baby so I can't really read her at the moment okay that wasn't easy feedback because mrs. B well yes very good happy yeah now when we started there was tocsy tonight they had proved a point we can work together yeah yeah yeah stay on that page we haven't resolved everything I get that but change is good keep on track yeah holy [ __ ] I can't even get into the pocket dude just bugger off and use not just little [ __ ] fries how about I fired on you fired him I go hey how much you want to bet they take another 25 minutes so that Russell sprouts Dillion four five six they still have your [ __ ] come so honey like 40 minutes there's definitely sometimes a blur between friendship and ownership when it comes to working here geez over here dressing to impress tonight see how you're trying to make something tips to hug [Music] there can only be one leader behind the line so I think I've come up with a way to get things back on track I'm done with this fragmented [ __ ] records it's a big issue here you heard it from The Kooks right yeah if you understand that frustration yes how do we fix that get on the same page yeah let me tell you how can the other side page what I want you to do now is go back into that kitchen and in 30 minutes cook drew one dish each that's not on the menu a dish there or elevate this place go forward the best dish will be the head chef the other person is going home all right describe the dish please so dishes workshop on the herbed polenta where whiskey apples and roasted sunchokes I'll say describe the dish please so I'm doing couscous with braised leeks pomegranates with the shaved egg salad consent let's go yeah those knife skills I rose in the zone I don't want to work for her honestly he can't run a team that is a pork chop with a creamy polenta sir with fried apples and sunchoke this is pan-seared salmon with confit of leeks couscous and finished with a citrus garnish so he's again how's the CT on that pole it's good it's it's tender and still juicy polenta is creamy but it tastes like the porkchop that we currently have on the menu except for just adding Jim apples yeah dig into the summer legacy each side that has that cooked in the middle thank you just cook great I'm pretty usually and it's someone taking a leap and saying I'm gonna do something different and take a chance but not too much it's flavor going on in the stand there needs more that's it right some acidity there said you prefer the poor could further summon the most elevated dish from what we currently have is no drew who's staying and who's going although I like both dishes the rules were clear to be elevated to make a strong stance to make a change and that dish was the salmon dish the salmon was cooked by I say well done so drew what you have to say - hi Roy I respect you I appreciate your hard work but unfortunately we have to point ways and Jose has to step up as executive chef okay gentlemen say hello to your new head chef officially welcome back chef thank you hey guys it's Andrew raquel gear from social since gorgeous team came in back of the house in front of the house it's driving I love you guys today having the kitchen it just worries me because like if they start to fire I may is gonna get hurt we just have to think be more careful why there's a leaf and bay leaf flavor great well he's never done that before but we don't have a recipe to follow see what Greg do we have any more hamburger buns I don't think though what we're out are we I don't like Italian dressing they don't have any olive oil this bacon is done oh my god oh my god didn't know how messed up things was Wow how about the kitchen staff back there are you proud of your work here there's a lot of things to be ashamed of right now I have no control over anything so why don't you have control over your job even trying to get recipes and stated as is damn near impossible to me you have no recipes no recipes we're told to read the menu and then base it upon what the menu description is and who tells you that well Greg's don't told me that quite a few times yeah but I've also taught you things and then a week later you go I didn't know how to do that we have not been taught and you were taught you were okay several deadlines in the next week I see you you're acting like the Savior around here as bunch of [ __ ] I'm pointing out what the problem is we don't have standard iris recipes the communication you're right so just come out here guys where do we cook the dog food truthfully truthfully the same same place let's do two meals like the hamburger tell me what is that it's a sausage bacon in hand with egg and you cook it with pan but we're using the same sausage ham egg bacon that we do the case yes in grease I think ham and bacon is best - no you can't serve the same food for the customers that usurp the docks wait why not to rich the stomachs are sensitive and you could end up poisoning them all right what else what was the last time that was cleaned spend most months bloody hell you mean years you know that's the window cuz you're supposed to see how things are cooking in there you know that right what's this station here what is that hotdog I had to be left there when we shut down a hotdog but why we cut it in half like that cook all the way through try to fast-track it what is that Kansas City strip yeah look at that Donna talked to me we just disgusting do you have any standards what in the [ __ ] are they what's that for the [ __ ] you docked banana bread I've seen better-looking [ __ ] at the bottom of a pooper-scooper I mean we have given up soon you are the kitchen manager here what's happened why we got this far down it's just been a spiral thing is I really don't know what how to explain it hey Chef Ramsay welcome to the new fetch that 24 hours you spent with us seems to be paying off on a minute-by-minute basis of course I'm staying out of the kitchen as instructed we're definitely so happy with you

Channel: Channel 4

Views: 914,513

Keywords: All 4, Channel 4, ramsay's 24 hours to hell and back, ramsay's 24 hours to hell and back episode 1, ramsay's 24 hours to hell and back full episode, gordon ramsay likes the food, gordon ramsay best insults, gordon ramsay kitchen nightmares, gordon ramsay brutal, ramsay brutal moments, gordon ramsay intense sound, gordon ramsay intensifies sound, gordon ramsay intense moments, gordon ramsay yelling raw, ramsay shouting at customers, gordon ramsay shouting at chef

Id: 6NaGTMQ4LU8

Length: 12min 17sec (737 seconds)

Published: Sat Jul 20 2019