Gordon Ramsay Throws Up From A Rancid Scallop | Kitchen Nightmares

Bonaparte's Russian is in dire straits new owner sue ray assign everything into it it's frustrating that America's don't know where the customers are nowhere to be seen now he's booked no God ballet it's off no chances of walking bat-sleep the kitchen down to two stars and the money nearly run out I'm going in to identify the problems I'll find out if the markets there if a team are pulling together take a ball you pay a fee and if the head chef is to lap it up you're taking a place you know I've got just one week to turn this restaurant into a viable business honeymoons over got to start making profit now [Music] next to his posh neighbors Ilkley and Skipton sid sylvan a little working-class town yet to make his mark on the culinary map of Britain lots of fish bars cafes high quaint little place little small Yorkshire town own apparent wine bar and basement Western on the high street was taken over by its current owner just over a year ago in her time surya sold everything from donkey rides to cavity wall insulation but the restaurant business is totally new to her and so far the locals aren't biting yes miss me likewise so how's it go today how many's having for lunch that's it and last night cut it to again so two customers though that's the whole night yeah unfortunately it's just dying to death the stark truth is that two-thirds of rationals don't survive past their first birthday and as things stand Susan danger of adding to those statistics as a last resort she's placed all her trust and a 21 year old head chef together they believe that fine dining will guarantee Bonaparte's a brighter future it's like being a nice you know I mean you just start from from nothing and create something so I think that's why I love being a chef from a humble start five years ago washing dishes tim has had a meteoric rise obviously I would like a couple arrest drums maybe three bean leads in London New York you know wherever just big cities you know so that's my main ambition and obviously to make the home on it Tim's ultimate dream is to become a TV chef parmesan theater but for now he's embracing his first opportunity to run his own kitchen how did you find Tim he found me I mean you I've been struggling with chefs and like of them ambitious he must be [ __ ] good if he's ahead sure that's what you want night either that or is the [ __ ] good bullshitter pleasure to meet you sir likewise and later so you're the head chef yeah and you're the we always will be the second chef looking too busy lunch no no absolutely no I didn't think so he's standing there twiddling your thumbs no suits food takings are dismal 200 pound a week she should be clearing at least ten times that but she's not even covering Tim's wages let alone food cost on overheads chefs can't get excited less this customs to cook for I'll never know how good they are unless there's any customers in the [ __ ] restaurant Tim how he's booked non garden nothing it's off no chances of walk-ins perhaps slim don't wanna see on a little bit of pressure tonight right it's five to six oh wait to get out on the street go knock on a few doors and invite some locals to dinner I get you carries on and [ __ ] off with some customers okay if the customers won't come in up their own free will these two young chefs are gonna have to go and drag them in excuse me we'd like to invite fine-dining requires the ultimate in presentation surroundings and service you've just add one but most of all the requires pompous food it just made the people coming in now it's like a big cake you've got all the ingredients and you can mix it just go find the right consistency make it rise the reputation of this place can't be that great even with free food from the fine dining menu on offer they've only managed to pull in 11 gas for any head chef this would be a walk in the park therefore the two pigeon main course one venison one bro waiter the tickets go well I just put them there because we never really get enough to worry about it oh [ __ ] me that's nice we do want moving the fish would you like to do tonight I'll do I'm trying to say is how to organize your kitchen Olli please take care of the hot starters I'll be the cold star to do the fish I'll do the meat which are more Little Ponies pegasi then Leo stand here and I'll do this one run just when I'm not doing anything I'll just jump on an aldehyde organized within reason within reason okay here we go where do you put red barley with the first orders in now I can really see what's going on in the kitchen oh that I just touched a lot of balls never mind fine dining but don't even get the bread right the pitcher is ready yes we're about to put them in a bit because the breads frozen pigeons are cute and the [ __ ] breads not out there if you toss that [ __ ] cabbage once more on the rim of your ass again yeah everything it sounded yeah let's go even when the kitchens busy you should be looking to get the startles out within ten minutes of receiving the order these poor souls are waited half an hour for the pigeon breast with mushroom ravioli and that's not the only problem Jimmy you made her over here yes it's burnt do not taste that man smell of it do you obviously can't takes that burn but not now you point out yeah [ __ ] this is really worrying a head chef who can't even taste his own foods burnt he's not gonna win any prize he for his control of the kitchen either and there's only two of them in here buzzing the background that's the veg of the microwave that shouldn't go with the main course four minutes ago get the [ __ ] things out for some an hour's weight is just too much desperate to keep a staff cost down sewers got a hands full running the bar upstairs it seems blissfully unaware of the fast has taken place in the basement kitchens a disaster disaster beyond belief the blind leading the blind the left arm not knowing whether I arms doing and you want 50 60 seats filled down they've got 11 customers in for dinner and up till eyeballs in [ __ ] er I mean real [ __ ] everything's going in these cutters for some bizarre reason they think that rings is this sort of an ultimate fine-dining experience but see I don't understand what the hell's going on there all I know is I'm not making money so I don't know what's there at all well I can recover but it's Sue's business and she should be in charge look at the [ __ ] mess I've ever seen such hard work 4:11 guess doesn't make you feel good does it I've got just one week to make a constructive impact on Bonaparte's but by day two I'm clutching at straws to find any positives to build on sue lacks focus and has clearly lost control the kitchen such a tip it's a health hazard and worst of all the head chef and his mate just aren't up to scratch I must be missing something Tim sings a dish scoffs scoffs Tom Waits it nearly every successful Russian has a dish that is renowned for I'm hoping that by cooking his Tim will produce something truly memorable something truly worth the other place on a fine-dining menu special signature dish which is scallops with their do fret powder and black pudding sauce hollandaise mm certainly looks okay what do you think [Music] it's going to be sick he's only going given me a rancid scallop seungjae I'm a dream pungent [ __ ] how can you eat that oh if you knew they're off don't you say not in I didn't know they were off that [ __ ] Ming in you don't taste that I do now yeah took a while to I know what it means I feel sick me somehow it's um it's grim it's [ __ ] grim and it's out of order well I didn't realize they were [ __ ] off so but I suppose it's my fault Ella I could kill someone that's the bottom line in the two days I've spent at Bonaparte's I've witnessed total incompetence in the kitchen total lack of direction for the management and last but not least they've tried their best to kill me with a rotten scum up [ __ ] you playing out so it's not about being [ __ ] sorry you shouldn't be in a [ __ ] kitchen if you don't know what's right and what's wrong in that sense I mean this is basic [ __ ] cooking you know that I need to check if there's any more surprises lurking in Tim's kitchen look in there when are they from Sun Saturday would you use them today no that's what the [ __ ] they doing in the fridge it looks like rabbit [ __ ] that one that's just some lentils oh this one stuck to the [ __ ] glass there looks like sheeps turd that's been infested with ants we've got a [ __ ] fur on the [ __ ] potatoes when's that from I'm sorry yeah what we do with them throw them in throw me a pin but you keep them the future two days before you throw them bin you see I'm trying to get up yeah does it make [ __ ] sense yes or no no it's all this [ __ ] fridge is jam-packed with [ __ ] and we're standing here so you're put bin I'll get them in the [ __ ] Bay this whole kitchen is disgustingly filthy and allow things to fester Tim's putting Sue's business at risk we get that one cleaned out as well yes yes just one bad thing can contaminate a whole fridge Tim may as well just chuck money out the window a health inspector would have a field day do what I'm [ __ ] gobsmacked yeah I've got a good [ __ ] mind to get hold of [ __ ] soon just tell it is [ __ ] close a place or what you know cuz this is the [ __ ] pits you should be ashamed rock bottom I've never seen anything like this in my entire [ __ ] life you know that because this is a [ __ ] embarrassment to catering lellow [ __ ] ringed out fine dining let's mover not best I could have been with it to be honest [ __ ] that sorry sigh ow the pitch is becoming painfully clear Tim's completely unqualified to do this job he's blocked his way in and Sue's be naive enough to take him on when you do put so much like hard work into creating stuff and then you know you know use it you then you get both welcome like football is playing we know a football in it they're just running around what spying or selling their asses after a while are they that's how it is all this ingredients in there and no customers to send it to and yet none of them have been communicating with each other you know that's got to go tomorrow can we turn that into a fish pie can we do something with it but no the blind leading the blind and every bloody ingredient in that fridge and is money your money so who has no idea what's going on in there only kitchen key to any successful restaurant is a regular communication between management and the head chef I really need to get these two talking we need to keep the place clean and everything tidy otherwise I can be sued in which case I'm out of business oh you're out of a job realize yeah I know my knife techniques have to take it on board as well Oh Justin you shut the sticker orange you're gonna say I told you so that's what she was doing yeah very no she has a little dick so long [ __ ] I mean relations between Tim and Sue clearly aren't healthy Lee yeah goggles gloves before we do any [ __ ] cooking in here now on the place absolutely spotless goggles on please that's it show me you handsome bastard it's not just the kitchen as a thought here any clue digression turn noses damn stupid to attempt fine dining in a basement no loan one that's beneath a busy Park Sue's panic is obvious when you see the weird mix of fine dining menus and scrappy handwritten boards advertising TV name cabarets Bonaparte Simmons pearl has clearly confused potential customers she was trying to listen to think to do too many things to be all things to all people so she was turned to have you know live music and have an Internet okay and also the impression that he got when he came in was she'll be shuffling around in our leggings and her slippers I don't think she's gonna attract the peek what she wants to attract it's not as much as the one that something to cross the road the newly-opened competition just to the yards away has been fully booked since it opened so the punters are definitely out there it's time to find a clear identity for Bonaparte's and make a clean start Ballantine's 9 is just four days away it's one of the most important nights of the restaurant calendar and it can make or break a new venture if we're gonna reinvent Bonaparte's image we've got to do it now but will sue accept the drastic change of direction I'm about to propose it's clearly not gonna work as a fine dining experience just to know how much pressure you're under financially I say flippantly you know I'll end up going bankrupt if you're not careful but doesn't realize how true that is yeah we have closed sorry in real terms in real terms probably I've got probably three months maximum Jesus you know I'm willing to take constructive criticism it's not working is it otherwise we'd have more people in the basics are wrong I mean that the basics are so so wrong and it's you know it's embarrassing it's going to go back to comfort rustic easygoing food it's gotta become more of a bistro because the place whose is that kind of style I know Suze convinced but if I'm to flush out Tim's pretensions to fine darling once and for all I need to provide him with evidence that you can't fail to take on board gentlemen Tim all right this is a safe scarves with a baby black pudding with a nice hollandaise cayenne pepper sauce and a bear deep fried partner looks like the dead to them not good first time you had a scallop you and this is a beef and ale pie hmm yeah beautiful the scallops and the black pudding and the Parma ham how much you pay for that got up to deer anyway 850 850 what would you pay for the pine but a panel 795 a 95 which what you prefer well thank you Tim needs to learn a few basic resting rules if you don't know your market you'll never get your bums on seats I would probably go with this one to fork in nail next please you've got two seconds here's another one Russians without customers will go bust put another way Tim needs to start producing food the people of SILS and won't be able to resist you're sure you wouldn't pay a 95 for that in the major cities yeah I'll expect to now it's very ultra very reasonable and delicious mm-hmm are you listening Bistro that's right yeah fine dining who's going in for it it's [ __ ] yeah it is clear the writing's on the wall she's come the end of her tiller there that's pretty obvious that yeah she's she's had enough fun yeah is that clear yes yeah and you know you're [ __ ] cocky with her you know that yeah yeah and she pays your [ __ ] salary are you mad how much have you put in there no not a [ __ ] penny not a single penny be taken from avenue yep so now it's time to give back and not cooking for egos get rid of it back to basics you know that what I want you two to do just to confirm that you eat do know the basics both at the same time cook me a [ __ ] omelet show me something that I can eat and be happy with anomaly is probably one of the first things you learn to cook a catering College was last time Tommy thank all 24 and then I've never cooked tonight before don't be stupid looking sighs what's that Tony slightly overcooked slimy take like [ __ ] rubber I'll buy that I cooked that was [ __ ] by any standard you are a head chef you're taking the piss you know that you are taking the piss you know that yes God it gives you nothing back and the whole idea of telling him off is to sort of help train him and educating but clearly not used to being told what to do right make me another omelet [ __ ] it let's go any chef-worthy soul should be able to source good quality ingredients at a good price the locals already think Bonaparte's is too expensive they want value for money for suit to start making any sort of profit Tim needs to be clever about what he buys and took up the team he needs to wake up to the real world he's clearly in need of some inspiration for his new bistro style menu thanks thank you that's all well no I don't spinning on those new trainers we'll try not saying the Chinese tell us tonight you got a table for it what you okay to buy starter main course and pudding 20 quid five quid per head right and we'll see how clever you are with that money [Music] only money come on in look I think you're fetching your suit I will make you some man French onion soup today so looking for some lights are rustic like the gas [Music] have a look it up clearly Tim's never bought anything from a marker before in his life discount for the trade any discount for the tread always worth bar before we know that so when you're on the telephone in the morning you're chickening these suppliers and do you want to know how much the fish is you can always bargain with them about you don't Trixie's money this way do I will do [ __ ] right you will Tim's menus are packed with expensive fish and meat cuts he needs to open his eyes to the tasty less expensive option Don offered yeah what's that next to the pig's head what is that that that's August tail of sale you ever used October no what would you do with a brazen steak there may be barbecue all right not some barbecue no image against them raises that means [ __ ] brains it so it's telling you what to do this so what would you do with a transect like us to help put on the [ __ ] barbecue just done with some chicken breasts there you're looking to show us and I just check it i watch his chicken progress it's a lot less than I get it from my butcher and is it your butchers more expensive yeah cheese far then place any discomfort read carefully a little bit that's my boy are there for me yes I now the bill plays ed a receipt with the 80 with EA t it come again him absolutely the more they see you the more banter you have with them you're more bargains to get with them and the cheaper it becomes German yeah or therefore lutely then the richness starts to make a bit of [ __ ] money yeah get the picture yeah get it thanks for that how much we spent just over 12 quid 12 quid fantastic four full portions brilliant okay fetch on your suit it costs 75 pence to make a portion how much does he go the menu for you times by four I'm actually cover everything 295 a bowl of soup and we made money on that and one thing with all that do with ingredients bought this morning is waste anything we waste nothing with the Valentine's extravaganza just two days away I'm under no illusions as to what we're up against in the kitchen you know give you some [ __ ] energy [ __ ] 21 for God's so you should be getting [ __ ] twelve hard-ons a day not one a [ __ ] month let's go Lee's got a bit of mouse with Tim's hand every step of the way you sure you want to be a chef yes uija this is a1 chart they can see the tension they cope with these new bistro style food throw the knife out put it back in and bring it to the ya know gently gently gently gently making love to it down for for Kate outside Lee's yeah what do you do with them you throw them away yeah we use the throw away yeah but before we let him loose on the paying customers I've asked him to cook for four special people in the privacy of their own home what I haven't told him this for his own family you'd like stare into it no you leave it dangling on top so he gets perfect caution let it [ __ ] stow inside we've got soup chicken lemon meringue pie yeah let's go surprise mum that shall we let's go around their house and you cook their tea yeah tweet it is you the source for the [ __ ] if I'm asking you yeah I don't I don't think so good the Gaza centres is the sauce the Carling sauce right now we don't need any zoom cool hello manager you surprised I hate to use Tim's folks as guinea pigs but but the three-course meal already prepared all Tim needs to do is reheat the soup and cook the Kiev's this should be a walkover even for him it was always in the kitchen as a boy want your belt big cuz he loves talking about it doesn't he yes yeah but then he decided whilst he was at school that that's what he wanted to do and he got himself a job in the kitchen and it just went on from there told me that he was going to be a chef and he was going to the good food sure to meet Gary Rhodes and off he went fantastic look what's happened yeah so I keep you waiting he's ready let's not forget tim is a head chef [Music] forget your croutons these Gran's house ladies first this is some French onion soup - the croutons what are gonna do this num [ __ ] hole cut up superb torch on the outside and pink in the middle as for the lemon meringue pie you would get a better reception of you through it Tim family wouldn't dream of criticizing him but the paying customers on Valentine's night won't be as forgiving we've got 44 for Saturday night mm-hmm can you 44 for what chance have we got for 44 I'm now starting to [ __ ] myself it's my fourth day at Bonaparte's Tim's first attempt at cooking a simplified Bistro meal may have impressed his granny but he and I both know the awful truth it was a spectacular flop you're paid as a head chef on you yeah do you think you should be a head chef not really thank [ __ ] for that don't start crying I'm not well you look your bags of [ __ ] bubble looking for tomorrow night Valentine's cabaret are piling in with the rest of nearly booked to capacity I'm trying my hardest to stay positive but with just a day to go you'll take more than high energy drinks for these two to pull it off when someone's been told off first thing doing the kitchen is come back at a hundred mile an hour this guy disintegrates every time you tell him something he just disappears into oblivion and loses all sense of concentration that little short span that he has why don't we swap the rolls around tomorrow why don't you become the sous chef and Lee becomes the head chef for tomorrow night no answer whatever you want to do it's your [ __ ] kitchen you're supposed to say bollocks no I'm at the [ __ ] chef my name is Tim grey is me on the menu no yes or no yes maybe it's me I should try the softly-softly approach we've got big nice Saturday night is full and it's the first time since you've both been here that the place is full okay I was I'm here you're not shafting me as well at the same time you know that yeah go work together over the next 15 20 minutes I want you both to think of something really simple menu wise three starters three main courses and three puddings yes bypassing some of the decision-making back to Tim I'm hoping to build up his confidence and he stole some pride in his food it's hard to write a simple menu when you've had your end up your ass for so long doing train to make fancy silly food that's the kind of stuff we're going for it so what I think I might Weiland Lane classes liver and onions mushed macaroni cheese fish and chips mushy peas last shot what thank you pop that's how that's and you come with the idea together yeah well we'll just flick through some books and for what what simple and you know basic forward did we start at school what did you like that school and I'm not forgetting where are we women still stinging Yorkshire in devising this new menu I'm aiming to take most of the pressure off Tim and Leto in service 90% of the food can be prepared and perfected a Dane advance let's go see your show show me you the handle two pens at once as long as it's made well they can't fail to be a hit with the customers there should be 15 things going on they're all the same time coordination understanding medium pink is it well done onions roasted banks in short Bonaparte's a new bistro menu is designed to be idiot-proof definitely identify them as vegetarians yeah let's go so far Tim's attitude towards Sue has been that of a stroppy teenager rather than their respectful and supportive employee that's probably a first he's actually come to I've had to run down and chase all the time then I need this and then oh yeah yeah yeah I thought come ladies I said I need it now basically you just bought through some boy today it seems a lot better don't know what he's been doing to him down there but is certainly improving in the week I've been here I've hardly seen Tim or Lee sample all season anything that made you no wonder that tasteless food is failing to woo the customers everything we do in this kitchen has to be tasted I don't care if it's a [ __ ] bread roll a lemon meringue pie or chicken Kiev you have got to start tasting things from now on bland is off the menu just wait and to teach these two a lesson they'll never forget I'm resorting to dirty tactics you know what a medium steak tastes like yes does that taste like a sirloin t-bone steak or is it a rump steak sirloin it's a slight silence oh here we go now for the pancake open up okay tell me whether it's medium or that well done medium and long well done none of you got that right yes oh poor cam [ __ ] lamp it's okay now you don't you don't their lies and saw something behind fault impede you that you're polish so not active could have been worse could have been chicken turns out a week of non-stop grief for me wait wait put the ball down this boy has really tested my patience yeah and I really don't know if any of it sunk in but with more than 40 guests expected in just over two hours time you'll soon be tested to his absolute limits no no don't tell me it was the nut take your [ __ ] penalty I'll say this for Tim he's no quitter and I don't want to see him fail but now he's got to prove he's master of his own kitchen we're not leaving this as a draw you know that hey hey cooking nobody draws ever one thing's for sure tonight he'll either sink or swim [Music] no stairs possibly okay good news good news No - so we're up to fifty 48 now Sue's never had so many bookings she's happened to move furniture out to pick more tables in yeah that chicken Kiev we roasted when Tamar's t-bones stay with on their chips because there's so many involved for dinner I wouldn't stall them upstairs for too long you're really gonna dump us in a big-time drug cocktail three bean salad with mustard dressing what do you think I hardly dare say it but this place has got a real buzz about it there's one thing missing what do you like on all your menus we should put that on the back of my name on it we work as a team and it's a joint effort and base job you know that's it that's the most sensible thing you said to me all [ __ ] way you know that thank you every decent restaurant in the country is full on Valentine's night the competition down the road is packed to the rafters and for once so is Bonaparte's in a small town like seals them business thrives on word-of-mouth and if tonight's a disaster it could break soon I've got to fear that it will not be able to cope with the numbers especially when he's saying that Elevens busy I don't think so so we'll see what it's made of tim has got to get this right okay a six o'clock first holders in hello chef yes well I'll give it to Scott Scott first order in hey are we gonna let the kitchen put a call out the tickets are you gonna call them out come on an order to soup to chicken one creme brulee one treacle tart let's go suits made get on to boil Scotty put some water in it please something's burning what's that burning it's just on the yeah it's unreal thing there's not the crouton sir no it's not the crew up don't burn the croutons soup's on yet yeah I don't for the chicken no yeah I think we should put the pan on first ship to start the chicken and they're eating the suit the chickens cooking me are you all right yeah yeah first thought I wrote is upstairs no okay well depends not a lot of chicken yet don't burn the crew Thomas [Music] I love that suit by 45 seconds [Music] yeah what the [ __ ] are you doing by the way young man why are you doing slow down talk to him leaky send the 2suit please wait look at the croutons charcoal again God is the first [ __ ] order what's up nothing not Williams Union you're cooking like an absolute why you know that's yeah just take your time big deep breath and talk to Lee a little bit you're just on your own spinning around around around and just rating yeah calm down gay self-organized yes control yourself now [ __ ] come back to me little bit come back to me a bit yes go on to me fresh start we're gonna go down like a sack of [ __ ] that's better Lee look at here look okay nice and bright here's a smile isn't it yeah the word Tim it's immensely so I can have two ovals out of their main place on order three from cocktail one soup one sir line medium will t-bone medium Wilshire line medium size [Music] started surgical small Dominique Charlie them I'll fetch one an hour [Music] yeah oh no that one problem twelve beans 1km won't sell I'm well done one lemon one brulee base fight so I can out there two ovals out now now you talking to the team which is fantastic keep it going yes Hey right but Lisa's moving huh yeah medium we salad that's a medium on it so we out salad and that's a rare we out summer yeah let's not get nervous food was was excellent us yeah very enjoyable we expected to have ramen itself how many more to come please see there's another 400 the book that's me the local competition I it's got 46 books we do this last four we've beaten them yeah what is dead does that not just lift them around up a little bit yeah immediately after Kong cartel get some holiday Vanya cool service please Scotty once to t-bone steak medium and once you cook here please and that's all going this table 12 when it's brown is cooked when it's black it's booked [Music] what's a pastry please pies [Music] to sell on medium not finished yet but yeah well done Tim's grin and Grandda are celebrating the 44th wedding anniversary at last tim can repay them for the rubbish you served up a couple of nights ago with a delicious welcome meal [Music] hey dad we're gonna say yes pull back memories [Music] you really surprised me tonight and I'm really seriously over the moon that you didn't [ __ ] it I'm seriously yeah because the first 15 minutes is 6 o'clock you acting like the biggest 20 in Britain you know that all over the shop and you pulled it back together and that wasn't me that was you and the feedback from them out there has been brilliant what does that tell you what does that what does that put in there another service like that for a long time and these stupid [ __ ] illusions of grandeur oh all this stupid fine-dining crap that you're trying to do it's gone do you understand yeah exactly where you are now yeah yeah Toulouse to understand what you're capable of doing within this restaurant yes stop trying to take it beyond something is never gonna be you'll [ __ ] the restaurant and you'll [ __ ] yourself big time to never forget tonight it's up to you now to allow it to go back to where it was also allow them to have is a pen - yes I also think you've been confused to what you want because you haven't been focused on one direction for the restaurant because you've been part of a panic and that's right and now tonight clearly evident exactly what you need to do from this day onwards and if he changes anything people he's not when I arrived at Bonaparte's a month ago it literally had no customer had chef Tim gray was a liability realized to a [ __ ] off he couldn't even cook an omelet you're taking the peso you know in one grueling week we transformed Bonaparte's not failing with fine-dining restaurant into a buzzing bee stroke with Tim sending out quality food to nearly 50 contented customers on Valentine's night but since I left Sue's given Tim to written warnings over his attitude now I'm back unannounced to find out what is going on turn that [ __ ] thing off my god what's going on chili chili it's for tonight it's 7:30 how many's books for four and you got the music blaring away yeah Wesley is upstairs on bath isn't a bar what the [ __ ] is that in there you're not serving there I yeah well the fridge is like why your wife why is that [ __ ] in there there's mold and fur dear oh dear so you haven't changed have you Oh a whole week drumming into their thick skulls and it comes to this holy [ __ ] this is a living [ __ ] nightmare nobody in this place is taking control and in this state a health inspector would close them down without a second thought so I gotta show you this because it's part of your responsibility and this is your gaff there you go you didn't see this Lee no I didn't touch that dude furnace of Timmy's he was doing okay you seem to be okay for the first three days and then it went no this is not right this is this is [ __ ] miles away this is a nightmare you know that because it's more or less on top of more loss and more loss and more mold that's what worries me because you need to touch that need to rub your finger on that you need to go to a chip you need to season something you put your finger in this tomato soup and then they'll [ __ ] you've just contaminated the whole place and that's what really worries me this kitchen is not fit to cook a [ __ ] thing in right now and there's your problem I think I better just close and put due to refurbishment now you should burn our grocery yeah it's been giving him another chance and another chance that's so that's I can't tolerate that it's just going to end that's professional suicide isn't it it's calmly simple as that I don't honestly think he did it deliberately I don't think he's a nasty piece of work I just think he lived in there with Walter Mitty world I'm beginning to think that it's just convinced himself to be honest to go from Valentine's Day evening to this is it's not even fun of this just so long enough I don't think I've gone home to bed or whatever feeling in a better happier stare mind and tonight I'd often cook who's got a belly no worse one just beyond recognition really an alpha in stupid that someone could be I mean is that song no that would be me pretty much yeah at least the bars busy that is one saving grace but really thank God she closed that kitchen down because it was [ __ ] disgusting I mean really appalling ly bad shockingly bad before you rang me up all aggressive I will get it on with you fine I will respecting you giving it all the light gentlemanly bloody stuff I could do and then you went shot I don't [ __ ] pump no dope till it on me if a floor is it doesn't matter anymore Oh was good thing doesn't matter yes I think it does I think we've established our look yeah [ __ ] the [ __ ] floor that's worse [Music] [Applause] [Music] you

Channel: Kitchen Nightmares

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Id: s8n_cOeWBTs

Length: 47min 56sec (2876 seconds)

Published: Fri Nov 08 2019