Kitchen Nightmares Uncensored - Season 1 Episode 18 - Full Episode

tonight on Kitchen Nightmares a fine-dining be strong welcome to Cafe 36 that's not so fine the plates look like they've been picked up at a local flea market we are losing 10,000 a month a well-intentioned owner is desperate what's at stake is my dream you are seriously seriously leading this place into bankruptcy his loyal wife couldn't be any more supportive and I'm very proud of my husband to say take this chance but with a head chef that is clueless I'm from the different part of the world FK comes from the different party look are you listening to this a sous chef with a bad attitude so you got one there that's too bad jeez I take three look at the flames guy full of [ __ ] I'm a better chef than Pinterest and a waitstaff that is ready to mutiny you're hiding and you need to be fired and it has one speed and that speed is [ __ ] you you know a real chef Oy Gordon is Reddy's who have crashed the wind we work at that come on in an attempt to turn this nightmare back into a dream it's hard when you just put your faith into something you really believe and believe and believe and it's still that coming it hurts coming up on Kitchen Nightmares Lagrange Illinois a well-to-do commuter town outside of Chicago Terry and Carol were high school sweethearts here two years ago they fulfilled a dream and bought Cafe 36 an upscale French bistro producer my dream was to have my own restaurant be my own boss okay thank you I'm 58 years old is at a time when most people are thinking about retirement I'm just gonna get out of the way for a while unless you 6:30 unless you want me to do something I was very nervous with the whole idea but let's try let's go forward with the dream that he wants to do okay talk to you later it gets me upset that sometimes he doesn't delegate I'll do the vacuuming I'll clean the bathrooms I'll get the bar stocked leave this here for Terry I don't do what you gotta do they will go smart Terry why are you doing this work and you have a staff standing back there why are you doing it okay hello onion soup and the onion season coming up that's coming up later Teno is really a great chef the food is tasty is good and it's done right pintos sanitation skills aren't the greatest he he tastes a lot of his food as he's making it the running joke is you know do you want to sign a saliva with that I think that cafe 36 would be a better restaurant without Pinto well nobody found out tickets so I don't know you know I mean it's just so much got to be in charge this is the problem Terry and Carol keep talking about how Pinto is so awesome and everybody else knows hinto really can't run a kitchen table 13 waited 25 minutes for a house salad in a suit the customers reaction in the restaurant is very positive - not really it's we're hurting at this time we'll have nights that we'll only see six or eight people for dinner service we just don't understand what's not working I am so sick to my stomach I have chest pains Carol and I have never taken a paycheck since we started business here's the bills more marbles I really loved my husband won his dream to come true that's all that's that drive and their passion of the dreams I say we might make it happen thank you topic 36 okay comes Ramsey wait I just saw him walk by the window oh hello mr. Ramsey good afternoon nice to see pleasure to have you with us my name is Jerry Gilmer I'm showing you the owners this is my wife Carol ah how do you do how are you very nice to meet you my pleasure that's what we're happy to be here excited Connor Esther are you running we try to style herself after what we call an American Bistro just have fresh seafood steaks champ sandwiches pasta yep I can't wait to taste okay right on Louise well the Russians big how many seeds of you got we can see it about 85 in the main dining room right and how many's booked for lunch today and we have 11 people to the restaurant right now and that's unfortunately a little bit of a typical day for us huh this is Douglas Douglas will be your server today when Chef Ramsay walk through our doors you know I was feeling really good I thought you know this is gonna be great specialist ate the risotto today is a wild mushroom with pears pretty good I'm dying to taste the risotto okay yeah this fascinates me I've never seen a duck and a strawberry together yes well you good chance to try it and I'll tell you that rare how do you swear thank you so much crepe of the day is a sauteed Atlantic salmon I serve an awful lot of it but I'm not a big fan of any crepes at all Douglas is special hey no okay so the crepes aren't special no I don't think so I love crepes I know that order the crepes cuz they were frozen frozen crepes are crap I got three courses Pinto please fire the crepe for a soda on the duck salad please for Chef Ramsay to coming in he's it's very exciting am i nervous no I think everything's good always makes me feel nervous when I sit next to plastic grapes caked in dust and the plates look like they're being picked up at the local flea market or the dollar shop it's normal quite some lunches Norma this lunches we average three or four people three four yeah unfortunately one of the problems is we don't get the food out in time for to do a business lunch holy mackerel let me go check any food Shelley you ready he wants a duck salad rare that doesn't look very rare right no again you know what bring out the whole thing guys full of [ __ ] ready for example no one ever comes for lunch taking this long coming our way to smoke only fire it up this food always tail is long yeah I see you're comfortable go grab and rely on the Chicago to suburbs train and push through the dining room is so old-fashioned all right plain as a hot that's the wild mushroom result here your duck salad yeah stammers piece of dirty they're just old plain sore yeah okay where's honor I really got nervous when he started eating but I believe that the food here is well well above excellence the risottos exploded mush and it just disintegrates in your mouth and it's very salty we'll bypass that don't ask him to make another one way too salty little braces bushy okay just tell you what he's saying that's fine the risotto came out nice it was good it was really good I always know that risotto was overcooked all the time once Gordon Ramsay comes in here and tells him this is mush this is you know it's like yeah I've been saying that for months what Owen just told me duck oh [Music] Jesus what a bizarre combination what's with the walnuts what these are candies don't kill you all that's candied walnuts as if we need more sweet on there that definitely didn't work pin dog get crepes okay when you see a chef putting those ingredients together it's rather sad ready clearly no one's controlling him and it hasn't got a [ __ ] clue hey chef the next course your salmon crepes they come out like that normally all the time while they done chop them up no that's how we make small time you just puts extra on top I believe to makes your crank I believe the crepes are store-bought and this is the speciality I'm fed up with eating crap in the day do you think of a crepe you think of something nice light crispy tasty not something mushy and hideous that is shocking I thought you look now I'm taking this away how are you space big enough just even gonna bypass the pigs I don't think there was anything he even said was okay I was just in shock and where did you train from I trained in Italy and working in an Italian restaurant to fight I thought the risotto was an insult it was mush okay where is the result of rice it's in the color can you get it so yes I'm just amazed that you lived in Italy that length of time you studied air you work there and they didn't teach you how to make risotto what's that date 2:20 what's the date today for you you've got the balls to walk in here on a Thursday and serve that [ __ ] from a week ago it's mush that was not bad on your skills boring nothing it's melted why in your tiny mind you think it's still fresh from last Saturday it wasn't that reach-in cooler a reach-in cooler confirms in your mind that it's fresh well I'm sorry but I mean this is really weird for me this has been going on for a while Pinto tries to stretch the food as far as it can go and sometimes too far bring me everything in that fridge as a week-old you call yourself the Executive Chef you should be ashamed you served me resulted from a week old oh my god all this is from last week I was very shocked to find out that we were not serving fresh products it was such a horrible feeling and then I was getting very angry and mad inside myself to say how could my staff do this chopped clams which even clamps on a week ago smell that what does it smell of that doesn't smell congratulations you have managed to kill anybody off what are you doing you're not a real chef are you yes now what any chef that keeps hold of that trap in East fridge for a week two weeks in my mind I've given up a lack of caring a lack of responsibility and more importantly ignorance [ __ ] me what more can you say coming up this [ __ ] thing what's got Gordon running circles around cafe 36 embarrassing could it be that the chef's can't get any food out of the kitchen they think they gotta change the shrimp first could it be that the waiters are completely fed up has one speed and that's [ __ ] or could it be that the owners are in denial you are seriously seriously leading this place into bankruptcy one thing's for sure Gordon is in for the challenge of the year you know a real chef oil that's coming up on Kitchen Nightmares Carol and Terry have put everything they have into camp 836 unfortunately this restaurant may be too far gone to save that lunch time now that was a tough one that one are you trained in the business have you had a restaurant okay if not no have you had a Russian before absolutely not you've never had a Russian model no Terry so how much did you pay for the business I'm a million to pie no million welcome to we put our own savings IRA accounts we had a large 4 bedroom home that we sold and used the proceeds and the I scroll from that to put into the business and you're here lunch and dinner yes Carol drops me off in the morning we only have one car between us we sold the other ones everything is very scary right now for a Kerry NightA see where we're headed it's hard it's hard when you just put your faith in something you really believe and believe I'm believing it's still that coming I respect the level of sacrifice here but you're pondering and queering to why the business isn't coming through the door correct it's on the back of the food when foods crap it's crap the chef's cooking me a risotto with rice there's 8 days old I just I'm still in shock yeah you have to focus on the role not ignore it right yes we certainly got an eye opener today yeah I'm panicking on both of yours behalf I'm so sorry I don't I'm not trying to hurt your feelings you know that don't take it the wrong way please no I understood and I'm here to make this work you must understand that and that's you know the objective from day one and to catch up we got a mountain to climb and yeah it's set up on as the staff gets ready for dinner service Gordon ventures into the kitchen to do a more comprehensive investigation [Music] [Music] what's going on there what's all this stuff floating in water that's the group are taken out from the freezer to keep it up fresh frozen fresh frozen tissue there's no such thing see the fresher is frozen and what's this in water it's a salmon chef frozen it was the fresh frozen we keep it frozen fresh frozen it stays more fresh it's not you making all this fresh stuff freeze it and then take it out two portions of time per day because it doesn't sell enough land your business like this business that's lazy everything's frozen trout stuffing so we take it out we just auteur it cold cold cold yes no thought we stopped the trout then we refreeze the trout I rest my case certified jerk chef though the grouper was a strong smell it's dinnertime and Gordon is about to see how this fine-dining restaurant is anything but fine good evening welcome to Cafe 36 welcome CV would you care to see our language I'll start here with you Ellis how are they they're terrific would you be able to do the salmon sure we do fire a Kobe and a salmon - I am very nervous very nervous and very scared and we're just hoping for the best [Music] let's go go ways that this is the butter that we use for the escargot is parsley chives garlic the bus's frozen as well what don't you freeze here's chef ramsay one of the best chefs in the world telling and uh they you doing [ __ ] wrong in fact you're doing it bad it was great to see Pinto eat a little humble pie what stuff don't you freeze Jimmy one ingredient like a calamari comes in the telephone we never feel it so the only stuff you don't freeze is the stuff that comes in frozen astounded by what he's just witnessed in the kitchen Gordon seeks out the owners Terry Carol I'm panicking Pinto it's crap I I don't get what he's trying to do there Jimmy in terms of all this fresh frozen stuff everything in fresh cut up portioned frozen it's 45 minutes into dinner service and most customers are still waiting for their food don't worry watch takes a Penta one here the nightmare of cafe 36 is still food time that be able to get you out of the kitchen really makes your job as a server difficult cuz that's pretty much the description of your job to serve everything seems so slow yes if you have a one more person than bushmaster yeah if you add one more person or go faster yes yeah Eduardo no wonder you've done so old you've aged waiting for the last main course while the kitchen is struggling to cook the food Gordon also sees a problem with the delivery another departure I'm not aware of any particular reason why we serve on cards I thought people got pushed into the mortuary on trolleys now right not serving food would you like to hold the place by the handle you want to push the trolley all day long [Music] when the orders finally make it to the tables customers find it's not worth the wait New York's supposed to be medium in New York supposed to be medium what is it medium rare right ticket says medium I said meaty when I was here what are you just pulling to the grill in times if we're in a position to argue meiting scumbag doesn't mean something bad book and it's not just chef pintos cooking that catches Gordon's eye well these are people they're not even seasoned asparagus a little no not right now they are very expensive they're very expensive sir why have you got them on a big you off the deck a veggie of the day yeah are you bothered about the cost come from the different brands or whatever we can get it comes from the different part of the law are you listening to this yes sir expensive vegetable on the market you want that and it's out of season and you just put them on four dishes this is unbelievable I'm starting with a new cooking techniques that I've never ever seen before slow for fresh frozen but what's becoming really clear that he seriously is taking this lovely couple for a ride and it's got a stop this is true about Pinto he's telling you he's grown yet does it could that be we don't know during dinner service owners Carol and Terry were stunned by Gordon's criticism of their head chef Pinto he opened our eyes to a lot of things throughout the restaurant that people have been taking advantage of us so we have to take a good hard look at everything after a long difficult dinner service the customers who have E are not exactly thrilled okay so two soupy and the chicken is overdone and those who haven't been served are not willing to wait okay alright Table five is gonna walk out in five minutes oh is this the pace we move it sister fastest we go finding has one speed and that speed is [ __ ] you must have powers some of the customers have given up completely on Cafe 36 and are leaving without even eating an appetizer it's just been a long day I have to really take it all in it hurts [Music] after a rough night Gordon confronts the staff overall honestly pretty disappointing both in the kitchen and the dining room there's one thing in here that I would change instantly on the back of my experience today and that's you why you are the executive chef you're supposed to be a leader a motivator you are seriously seriously leading this place into bankruptcy because the big problem in this restaurant Pinto is in the kitchen fresh frozen slow for I think that Pinto deserved every single solitary second of that a scream and he got from Gordon if this was your restaurant would you be freezing everything pouring it and then dropping in bowls of water defrost it to retook it yeah no I would embarrassing buting I enjoyed standing there and listening to this you know I'm a proud man get the message now show me your pride chef cuz I'm [ __ ] waiting and unfortunately whether you like or not the two people behind you is them you're dragging down that's why I'm pissed so cut the [ __ ] get ready for some changes because Cathy 36 needs it urgently good night after witnessing a night of inefficient and bizarre cooking techniques Gordon's first priority is to implement changes in the kitchen if there's one thing this restaurant needs right now they something authentic yes yes this restaurant needs a good risotto you you and me we're going to cook a risotto together here is all our fresh ingredients when I say fresh I mean fresh I bought them myself this morning you ready cooking with the Chef Ramsay was it was pressure it was a lot of pressure was on this is just a really nice simple porcini risotto mushrooms in there so Jade already finished with Parmesan cheese and a little knob of butter make sure you happy with it mushroom risotto first change yeah risotto yeah second change will be taking the plates out tonight by hand faster and not running up and down with this [ __ ] thing oh all the way up hey we're gonna carry the plates yeah my hand when Chef Ramsay took the carts off the floor it was great I hated him from day one so to me it was like yes I do have a usage for the trolleys because tonight will come up with a ghost cheese salad special where you'll be dressed in the salad gives us more time in the kitchen and we'll be doing like goat cheese fritters I absolutely love the idea of having the salad mean at the table site sort of a little bit of entertainment and showmanship yeah I mixed greens in touch of salt dr. pepper how you must have been eager oh yeah I go sweet fritters yeah one two lights vibrant exciting and more importantly we're changing today we're changing time as Gordon starts to turn around cafe 36 he knows that what really needs to change is Terry I'm gonna identify your weaknesses and improve your strengths right and you know Pinto is a big weakness I don't ever be intimidated by controlling chefs and you've gotta be strong you must be strong absolutely and I can see that now and I think a lot of it was I'm more involved in you know the mundane daily operation the things that I shouldn't be doing and not watching the things that I should and I can see that now what's at stake is my dream and I'm not gonna let anybody take it away from me and you have got to start being firm because if you're not firm they're never gonna respect you next I almost fired Amanda spot or drawn pins out tempers flare in the kitchen talk to each other guys Stanley erupted in the dining room yes of my entree cancel your entree right I'm leaving pen sorry Executive Chef satified day threatening the grand reopening of cafe 36 what do we do how can this happen to us [Music] hi good evening welcome this evening for we have you right over here lots of people coming all right let's rock n roll how are you tonight yeah the feeling going into service you're getting all charged up and ready to go let's all pull together and let's get this wrong the chef is preparing porcini mushroom risotto today my special salad is a goat cheese fritter salad cheese salad token two salads I'm gonna have about fillet like this late okay control now yet do you listen and say yes yes yes yeah media Mon yes New York Strip medium yeah what's next please I got a crab cakes a smoked salmon appetizer an onion soup please right now I'm pretty stressed out about tonight I don't want anything to go like last night we're trying to make this thing smooth the operation tonight two risotto a trout the scallops okay good skirt too is also yes presentation first one I've ever done but while the special salads are a huge hit they haven't had their appetizer yet on this table cafe 36 is characteristically slow service continues to leave customers waiting - someone will shank 136 bill yes lowly chef working you a log three minutes I'm really a my pin to change gear you always thought changing gear yep before she's still useful I'm sorry I don't know I swear it should be the next ticket up I'm tired of working someplace or I can't get the food out I can't service my customers five has been waiting no less than an offer in 15 to an hour they told me that like 30 minutes ago I swear to God I just think Pinto is making this crap up as he goes along it's all a lie believable you know breads veggies for one for two there that's why I can't say it over and over first time you said London you said you got one there there's no cheese I'd say three times look at the book hey I know flat yeah work as a team BJ I thought you worked individuals tonight we're gonna work the team yes yes yeah let's go I'm not having food hanging around tonight there's no chance they just got theirs chef Pinto you lied to me Toby Thomas ready hello baby it's gonna be a few minutes book I can't fire all these fans I just can't do it we're halfway through service and the good news is we've sold 42 sellers which is great sadly the bad news is that Barney and pinto better unlike each other and that's affecting the service things are slowing down and customers are now starting to complain damn we should have another New York medium right no you guys aren't even working together don't bother you gotta keep it driving don't let it sing let's go I don't know who doesn't listen to me and there's got to be a better system than what we're doing because it's not working [Music] go ahead and take these this is the entree size proportion Craig that's not on track Pinto really can't cook on the line I'm Pinto really can't run a kitchen on the tickets don't result out dinner unbelievable Tommy talk to your cook yes there you go make it a larger portion Hey snack in there okay I'll turn it down to second you use Walia just come in for two seconds yeah I'm not doing from the cup come here you know you're talking you have got to talk together he needs you yeah you need him so we go back in there and we work at it if he's sautéing you've gotta expedite he's trying to expedite plate and cook he can't get in front of the tickets okay come on I agree entirely with which Chef Ramsay had to say about our performance this evening we weren't working together as a team and it hurt us it should be up in just moments dawn do is lying to people right now that's it you know I'm safe with some of his customers still waiting for their food and others giving up altogether Bryan reaches his breaking point now I gotta say two things that are really hard you're hiding and you need to be fired let me tell you something else you work for me I don't work for you you're away remember who you were [Music] I'm sorry I don't know I swear it should be the next ticket up tonight the waiters of cafe 36 took a lot of heat for the problems in the kitchen and brian is truly frustrated now I gotta say two things that are really hard you're hiding and you need to be fired let me tell you something now you work for me I don't work for you Brian made some very harsh comments that were extremely out of place and it made me very upset to the point that I almost fired him on the spot but this is going on way too far he's next you don't like working here then keep your opinions to yourself I want Terry to start telling everybody what to do instead of letting the inmates run the asylum you're a waiter remember who you work for after experiencing yet another disappointing dinner service Gordon is curious to hear what the head chef has to say okay Pinto what do you think about tonight's service it was it was excellent it really was everybody got involved what kitchen were you in for me Barney truthfully is the other way he's full service tonight no I thought it was bad it was really rough once again complete different opinions you're right though service was terrible nothing was coming together no communication no coordination no teamwork customers waited tonight they waited big time what do we do what's going on how can this happen to us what do we do let me just give you three major issues that's wrong with this restaurant the first issue is the service it's way too slow the second problem the food is too inconsistent inconsistency it's a killer the third reason and one of the most important reasons why this restaurant is not busy it's not contemporary a 1970s restaurant trying to compete in the 2008 market we're behind the times we are behind the times okay I'm going now I'm working all night and by time I see you tomorrow morning we should have a well-put-together plan good night that night Gordon and his team went to work doing away with the restaurants old-fashioned and outdated look creating a more contemporary restaurant good morning are we feeling yes today's relaunch day we're gonna turn it around yet and put it back on the map in we go come true come true come true how cool is this Oh we got a black and white color field I don't know I love black and white so much it's been brought up it's the 21st century beautiful in your restaurant when I walked in the door I just instantly felt alive we've gotten rid of the old fuddy-duddy stuff and now it's a really nice sharp cutting edge feel absolutely I'm getting choked up it's just what a dream Hey look at the plates no more miss nice China the same it's wonderful imagine now that we have matching plates it looks like we know what we're doing back here the booths have been upholstered I love the black new chandeliers I'm just so thankful it's unbelievable a Russian can't just survive on a new deck or yes it needs a new menu you have to go with it so we've gone modern yes fresh approach and more importantly we've condensed the menu I think the kitchen should respond favorably to the new menu unless they screw it up with their usual [ __ ] it should work out it's seasonal as well we have everything in season I think that the new menu is gonna make the kitchen faster before dinner we'll make sure we taste one of everything yes so you know what you're selling tonight head chef pinto is cooking from the newly designed menu and has one more chance to prove himself to Chef Ramsay first of all just look at the difference appearance plates portion of size stuff on the top onion soup gratinéed yeah purple for the winter crab cakes grilled chicken sandwich the grilled albacore tuna Mediterranean ragout filet mignon tartare hope you like steak tartare oh yes and then one of my favorites the duck confit have a little taste you're familiar with the tastes and textures I love that tartare wonderful it's a whole new beginning and Chef Ramsay did that for us let's take advantage of tonight let's show the Granger or made off with the new menu and decor Carol and Terry face one of the most important nights ever at Cafe 36 well welcome to the cafe 36 we're glad to have you here at our grand reopening the personality has changed it's more Carolyn Terry's when the oldest come in we pull out the orders so we got some form of fibers in hello yes hello yeah what are you thinking a new menu I think you sure yeah it looks great yeah it's night date tonight we have to be faster yeah thank you standards up yes great chance big big big night tonight and personally I've never ever wanted a dinner service to work as well as tonight because of Terry and Carol because they so deserve it and they're really endearing but I honestly hope that Pinto doesn't screw this one up please not tonight my red wardrobe Pinto Mario a1 crab cakes as the orders make their way to the dining room Brian your foods here the dinner service gets off to a good start you just got your entrees how is everything so far with this I told to be next time and tell me please Mario I got it for four flat cakes but barely an hour into service and the kitchen's bad habits are back tell what imma please six minutes oh my god okay we have to go an urban area when you're looking at all these tickets sometimes things can be a little slow Pinto if we go quiet nothing's happening we need some formal voice in there inter was running the tickets well Pinto got behind but he's the chef and you should be in control a situation why come on guys you gotta talk to each other yes yep we've gotta talk to each other guys Pinto Pinto Pinto executive-chef certified sick [Music] once again pintos inefficiency in the kitchen is upsetting both customers and staff I was just pissed off I just can't take this babe I hope Terry straights us out the real problem right now is they can't seem to finish any food back then it's just like really bad sex it keeps going on and on and at some point you just wish it would be over it's in my entree cancel your entree right up leaving it's been more than a little a little hectic tonight kudos gotta go just you know do nothing I know I agree nobody's communicating no one's even stepping up to the mark and watch what Barney's doing boning is now trying to read the tickets cook so tight and expedite yeah just trying to dress the salad no that's not here I could see it nothing's been directed Gordon Ramsay really did give me a swift kick in the butt to say you know wake up if you're gonna have your business be a success you have to take charge what are we waiting on where we at I need this to crab cakes right now coming up all right I need to get this food out I got tables I got a turn we can't fall behind Thank You Eddie go all right talk to me what Becky with Terry finally staying on top of his Chef to steak tartare apple salad crab cake the kitchen gets back on track Thank You salmon in the oven okay beautiful keep it coming guys I gotta get this dining room turned over we got a lot of people waiting I think Terry the sides have been opened up two risottos well resort the plate right there you know you should give everybody the benefit of doubt but you should also to me and performance out of them that's all along it's just communication for the first time since Gordon's arrival the back of the house too tight we strong show yeah let's go he's in sync with the front and it was Terry who made it happen you have a beautiful restaurant thank you edit it's amazing amazing amazing potential very rare you come across a couple today in this industry and the back of the commitment it takes the sacrifice the personal life you're so unselfish is untrue and you're so perfect for each other it's extraordinary and that's quite rare and I really mean that I can't tell you what to do with Pinto but you know my feelings but when you make a decision I hope to hell that you don't make it too late you talked about change you know I know we have to do the hand i Kim you don't hold back any longer mommy's on the radio no more the biggest thing I've learned is I have to definitely be more aggressive and running my business I have to take full charge and I have to change and I've already changed you've done so much for us it's just an incredible feeling that you've done that for us you know you said we had to get rid of the old you know him back from the thirties yes with 30 years ago yeah are you guys this is from Iran social wine collection oh my god I can't take that come on it's a bottle of Chateau d'Yquem 1976 you said only 30 years ago so fast Oh God can I keep it here for when I come back absolutely and when I come back we can have a blast together we would love would you absolutely like you'd see honestly I see you like the most perfect mom and dad unbelievable right thank you oh good luck sir thank you yes you know everything you know that you stand strong when you listen to this lady yes yeah she's the love of my life you see so much there's absolutely a light at the end of the tunnel and in fact it's bigger than just a light I think there's a whole sunshine coming out today best wishes thank you yes okay we got work to do right yeah we do [Music] that's tough really tough what can you say about a couple of sacrifice so much to get where they have today and what can you say about a couple that are so devoted to each other incredible I know what you can say damn I hope they succeed can they deserve to so much there is one last footnote to this story relaunch night was the last night Pinto worked at cafe 36 he left the very next day and Barney was promoted to head chef next time on Kitchen Nightmares Gordon goes to what could be the worst restaurant he's ever seen disgusting the chef is clueless the food is rancid and the owners are running it into the ground could this be the restaurant that's even Chef Ramsay can't say I need the dole clutters that's next time on Kitchen Nightmares [Music]

Channel: Kitchen Nightmares - Full Episodes

Views: 1,634,804

Rating: 4.8772168 out of 5

Keywords: Kitchen Nightmares, Hell's Kitchen, Gordon Ramsay, Cooking, Dining, Restaurants, Food, Television, Classic Television, Free TV, Free, Full Episodes, Uncensored, Gordon Ramsay Uncensored, Kitchen Nightmares Uncensored, Ramsay, FilmRise, Complete Series, Complete Season, Competitive Cooking, Cooking Competition

Id: xGz6kvN6ji4

Length: 43min 33sec (2613 seconds)

Published: Wed Apr 17 2019