Kitchen Nightmares Uncensored - Season 2 Episode 11 - Full Episode

tonight on Kitchen Nightmares Chef Ramsay heads to hot trendy Miami but ends up in a place that's stuck in the past it's almost antique it was once the best family restaurant in town you couldn't get in here on a Friday or Saturday night but all that is left from the glory days is there all-pink decor and a menu that features food from Denmark but a Danish food today which is being prepared by a Cuban chef and eaten by a shrinking clientele that's the choice that is on life support you can't worry just about what the old farts thing tonight in one of the biggest challenges that gluten has ever faced attempts to change an owner who hasn't changed the things that's why is he so blase a lot of people are afraid of change until they're brought down to their knees and somehow return flemming to its original glory before it goes up in smoke like Gregg can do better tell the chef I surrender that's tonight on Kitchen Nightmares [Music] Miami Florida known for its beautiful people sandy beaches and latin-inspired culture an ideal place for a Danish restaurant yeah a lot of people don't understand that Andy and his wife Suzanne purchased the successful restaurant Fleming a taste of Denmark eight years ago we knew it was a good restaurant we knew it was very popular and the whole idea for us was to try and keep it as much the same as possible so the little change other than someone else greeting them at the front door I was funny how are you we were worried about the fact that it said Fleming it tastes of Denmark it's neither one of us know much about Scandinavian food we struggled to try and find a chef to come in very knowledgeable in Danish cuisine we finally found something we like [Music] classically trained chef but in Danish food today I'm from Cuba and the menu right now is no 100% my cuisine any flavor on the food flavor I prefer something like one you right away you eat your food is you feel it what is that I have this chef who's got lots ideas you know let's change this let's change that but I've been very reluctant because I you know I don't want to our regular loyal customers follow me ladies yes our clientele that comes to the restaurant are old people all the servers in read the obituaries to see if our customers are listed on there after a while it's pretty sad when you see this sort of knocking down like dominoes so I haven't been here for a while because and that's just sad to know these are the only people that we serve to what we got 15 years ago you couldn't get in here on a Friday or Saturday night because it was booked now we don't even have reservations to fill our Friday and Saturday night I think we have to change something there Andy has been afraid to make changes and why you know when I tell Andy why I want to do this and I want to do that and he says that's not gonna fly you can't worry just about what the old farts think that come into your restaurant you got to get in the younger people in the middle-aged people that are gonna be your clients for the next ten years so if any one demon the huge amount of debt that we're under right now it puts a strain on the restaurant it puts a strain on relationship I have with employees it puts a strain on my relationship and Ole Miss who's in its business sighs we can't have many more Saturday nights like this we're not gonna stay in this our restaurant and our whole mortgage are tied into one loan I'm concerned about losing our house this has been one of the most stressful years of my life or at a point where we need this restaurant to be successful soon or we're gonna be in big trouble people immigrated to America to chase the great American dream they come from Sicily to open the most amazing Italian restaurants from Shanghai to open their Chinese restaurants this is the first time I've ever been to a Danish restaurant can't wait to meet the Danish immigrants thank goodness I brought my dictionary Suzanne and I'm Andy Andy do the owners yes okay great foreign air dude I'm sorry Richard the Danes have left the building so the chef Standish he's human Cuban and the name flemmings it means lemming is was the original owner of the restaurant mr. Feeny so I'm trying ever had around this Danish name what's Danish in the restaurant there's still some influence how food and we kept everything almost identical [Music] what's going on with a color somebody colorblind actually I am if you want yes well you look very well-coordinated in taste you get a lot of help right I wish I said now take you in [Music] our desserts and we put them out every day why would you put them out before the customer doesn't so they can choose so you finish your entree and then you prayed up here to the gallery uh-huh this is antiquated this idea this was the way Fleming did it it's been kept this way seriously does that look appetizing adjacent to the awesome door they all have to walk by it at some point during me trust me if I was on the way to the bathroom and I had to bypass that I'd be discouraged to come back and order dessert I'm gonna sit down does that museum maybe when you taste some things will be better doston how are you I'm fine I'm Julie I'll be your servant Isis this is the crudité we served with every meal well I'm the crew today since my granddad's 80th birthday so old-fashioned how long we've been here I've been here 15 years so you with the old owners Wow what's changed here in 15 years the staff Wow oh my god man that did the original restaurant Fleming to have a drink honestly pink flowers pink napkins pink nose pink everywhere yeah oh good grief the pink walls and little blue plates to me it's almost antique it's like walking into grandma's house oh say goodbye to Grandma let's start off with the gravel acts okay go see that trick Adela certainly on tree I'll go for the grandfather Doug good then was okay thanks thank you [Music] how one grab like one free appetizer you tell me what you know really about the food front Damon I don't know too much for me it's not very excited I prefer something like it when you put your food in your mouth you have party in your mouth here's your gravlax well take me around the plates it's just some garnish and then you have the grab blocks Thank You dying Wow this hideous taste like flypaper nice flying aside on my plate as well what a shame that tasted very strange why ever done unfortunate of flight he's dead now and this is our homemade freak Adela's mm-hmm thank you Frick Adela [Music] Austin mushy the chef ever seen food no he's just got this air of blandness it's just like mush it just disintegrates that's our customers unbelievable there must be a lot easy on the dentures yes [Music] my name is Damon how's everything so far terrific this is special for you there's a swan just a pair of that ladies table over there boys that Cindy does there what is that for Cindy oh she has a tiramisu in it myself liver look at that this is from the old day oh my goodness me just to get this one oh how cool is that enjoy it's amazing it reminds me of my sixth birthday party with my family you must show me how to do that oh yeah I like to make my swans and take to the people and see their reaction just take a big piece of foil just fold it over have a nice we love a big tail elegant like you femoris twist it around I love it make him I'm pretty little head it's just about it well when the kids love it this is special for you here thank you very much my children will love it just make the date but this doesn't work out I'll certainly go to work for Chef Ramsay I'll make all the swans this is the Dutch my goodness me when was that coat just now really looks like it was roasted come today zo thank you [Music] well not even moist Jesus just what do you think it couldn't get any worse I don't think that grandpoppy wanted duck cooked like that that's definitely one [ __ ] done right now I don't even think a swan would cheer me up [Music] Wow 1992 tell the chef I surrender please god bless Denmark [Music] son of a [ __ ] what a disaster where's the chef that way how are you I'm very good at brute mind you the head chef here yes sir why is everything so bland that's some of the worst food I've ever eaten the gravel ax why is it so tough don't have an answer for that it's like eating a leather belt trick Adela mushy the duck was dry overcooked that was shocking honestly the food is so outdated why'd you let it cook that food because we haven't tried to change the menu we'd won we just haven't tried to change anything just been afraid to change my count you're nostalgic with something that's not worked for a long time you are at the end of the line coming up something's rotten in Denmark it's at dinner service from hell dinner's ready everything that is sent out of the kitchen comes right back in the kitchen what didn't you like about this and there's a shocking discovery that threatens to shut down the restaurant stop and later it's the most drastic we launched yet can Chef Ramsay light a fire under this reluctant owner Mike Greg could do better hey she's dead or is Andy in the restaurant just impossible to say [Music] how are you word of Chef Ramsay's arrival has filled the restaurant with customers for the first time in five years and so tonight the entire Fleming staff owners waiters and cooks will be tested I am disappointed as some of the things that happen today how's everything going out here good I just need to start sitting this room now okay but there's nowhere to go but up now and I trust Andy a hundred percent I hope to god right my name is Julie I'll be your server this evening gentlemen have you decided you don't know something Dana just thirty minutes into service and a number of entrees have left the kitchen perfection that's what you got dinner's ready so clearly speed is not a problem at Fleming however satisfying customers is [Music] this is let's put it this way we won't be coming back [Music] what did he like about this I'll bring you the menu ma'am so you can choose something else and I'll get you another pignoli salmon Andi is absolutely afraid of change he's tried to keep the tradition and I think it's time to move on I need some extra silence and efficiency dry come the non-stop parade of food be returned to the kitchen you know that yes almost everything coming back with bland doesn't taste well and taste good those dishes were all Danish top items that have been there for 25 years can I get you something else to eat you just even bread that's not gonna help I don't see how anything can get worse at this point while Andy tries to pacify unhappy diners sounds like Chef Ramsay has seen enough of the kitchen in action he's heard the complaints about the food and knows that many of the problems are not caused by cooking alone early Michael but by what is lurking in the storage unit mashed potatoes piping hot I know you're busy there big boy I just need for 30 seconds please yeah I'll be quick come with me so this is for raw meats yes and here we got some it was one duck on a tray with me that was thawing and the duck was in the meat juice truck duck and defrosting meat look at it there so for the Ducks there then [ __ ] we've been selling duck stop the kitchen meet all the Ducks off the table and stop them eating it table 61 head duck is that a duck I'm so sorry I'll explain two seconds do you mean it was embarrassing to have Chef Ramsay literally take the duck from in front of the gentleman and tell everybody no duck [Music] have you served anybody doc I've served about eight stop we're not selling the [ __ ] duck out there we just can't tell innate in the whole [ __ ] place oh my god oh my god now and cook me no come on a frightening discovery in the storage unit [Applause] has clearly shown Chef Ramsay just how far this once legendary restaurant has fallen seriously if I was a health inspector now Baldy dude you would take that product and probably throw it out you continue serving one more plate of food what do you think we're gonna do continue cooking I don't believe it the food that's out here now is contaminated I never have seen that before if I did I wouldn't have a fit but I was surprised and II wasn't aware of that I think he's had his head buried in the sand for the last seven years you took one more thing I'm [ __ ] out of it there are blinders at times when things get tough I put them on and I just forge ahead and you missed some things miss some of those Chef Ramsay is frustrated by Andy's laid-back attitude so he decides to try and get some answers from Andy's wife Suzanne I don't know where to start trying to work with an owner that's in denial is ten times harder why is he so blase I think he's probably in shock I don't know I'm not him so I don't know what he's doing right now Suzanne if your husband doesn't start realizing what he's doing wrong in a big way I can't help it I feel that down by Andy this is a huge huge wake-up call and if this doesn't make any change nothing will I don't know where to start Suzanne we'll do know is that right now I don't feel too good about this one [Music] [Music] a dramatic change in the weather that's exactly what flemmings needs a big dramatic change time they hit the streets and find out what the locals really won from there Fleming's restaurant good to see you guys now ladies have you heard of Fleming's Fleming's restaurants what's the word on the street I didn't even know any good reviews yeah it's to place my mom and they have to probably love to go you know anywhere near the place again until something's done it's extraordinary and this guys at first have changed but you got all those customers standing on your doorstep unbelievable [Applause] Chef Ramsay's grassroots research clearly points out how damaged this restaurants reputation really is ironically many of the people who work at fleming realize they are in desperate need of change but there was one person who doesn't agree with that unfortunately it's the owner yes there was a really bad day after the morning this morning walk around the community done my homework and really confirms this Danish restaurant is no longer talk of the town so what I need from each and every one of you is to be incredibly honest let's talk about what's wrong with the restaurants Orlando tell Andy what this place needs I believe we need to build a new menu we need to build a new pool something more attractive something more contemporary you know that's my opinion right now Krystal tell Andy why direction not working so instead of taking the jump and the leap I'm actually doing what you want to do you're scared no one's gonna like it and you're gonna lose everything but the truth of the matter is in either way you're gonna lose it you don't do something Suzanne you and I spend time talking last night you were pissed off tell your husband what he needs to do to get this place back on track in my opinion I think a lot of people are afraid of change and they don't change until they're brought down to their knees cuz they're terrified because it's easier to stay with what they know than to risk change and I think that has been Andy's fault Jonah's 10 what's she saying yeah I died her points are valid my how do you respond to it how my response to her now is I'm just afraid to a lien 8 the people that we had and lose what we have the only thing right now there's gonna save your business is a dramatic change it's a long time coming and it's it's time to do it and he needs to take ownership of the restaurant and I think Andy will buck up now and take charge get ready for domestic change coming up Gordon does what he can to spread the word about the new Fleming step on it big boy is that bad the standard test but he may have been better off keeping it a secret forget anything to do with Danish Danish food may be a thing of the past but some of the old problems still remain it's a relaunch night teetering on disaster that's coming up on Kitchen Nightmares Chef Ramsay knows that the changes to Fleming could not be subtle and the most drastic change needs to be the food so step one of his plan is to take the restrictions off the kitchen and let them cook I want to spend the next 20 minutes looking at the ingredients what we've got and is cooking something when you start forget anything to do with Danish people don't go out in South Florida to dine Danish let's get that right yeah think popular think trend and think where we are for us together oh yeah baby that's gonna be awesome something different that's like a we're looking for that's like a we ready for that beautiful with the shackles taken off the kitchen have come up with a number of exciting non Danish menu items that's definitely not our menu Chef Ramsay has added a sear tuna now to make sure everyone is on the same page he shares these new dishes with the front of the house staff nothing danish there taste the chips w sees a little bit of cayenne pepper black beans yeah this is and I love this seeing those dishes and tasting them it's a better reflection of what Miami is and I think it'll draw in a big crowd well I think change is difficult for everybody what we've been doing for the same 25 years is not working anymore we're gonna get this restaurant on track [Music] with Chef Ramsay's newfound belief in the kitchen staff and Andy Gordon his team worked through the night to pull off one of the most ambitious makeovers yet good morning morning come through please all right today is about dramatic changes and in Suzanne are you ready absolutely yes good let's go it's time to enter the new fleming and more importantly time to start a new prophet or chapter this is magic black pink that scares and spooks customers away it was dated and uninviting now it's born is elegant it brings in a new modern era I'm so excited for any in season it's this interaction even wanting to go and now we can take those baby steps to do that because we can't go back to being the old lemmings this color is gorgeous Andy what color is it is a Tudor round we've got the new art on the walls and look at the lights they make the brown stand out and have a look at this oh look at that I can turn this is no longer your Hanson Fleming's restaurant a wonderful new theme birds of flight taking off into new chapters a new beginning I love it I'm extremely just gorgeous to see Andy and Suzanne crying for happy we haven't seen that in a long time nothing but grim faces nothing but despair and this is not despair this is awesome I want to just bust amazing I don't cry very often I can't tell you the last night but just did it this is everything for us gives us new hope for you so happy fun will see my husband cry with happiness to me that was the biggest gift of all I've never seen him so happy it's been a huge wake-up call for him now we have a Russian to be proud of to take us right in the 21st century and they embrace it really convicted making yours there will happen with the change in decor now complete Chef Ramsay's next step in turning around the business is to market the restaurant to a younger clientele so he reaches out to to local designers and puts together a swimsuit fashion show [Applause] the Fashion Show is fabulous I was amazed this could see younger faces that we want to attract to the restaurant although the main objective of the fashion show was to spread the word about the new Flemming Chef Ramsey had a secret mission that he wanted to reveal the grand finale please welcome a male model I was in shock because I didn't really quite recognize him it's more than a breath I share this whole hurricane Suzanne ten years younger the clothes were amazing a haircut was amazing most importantly he was smiling how can you not be motivated give it up buddy welcome yes you look great feel good I'm ready to go you gotta come see this new restaurant it is unbelievable [Music] coming up on Kitchen Nightmares something's burning papi I smell something burning pull a dangerous fire the real Andes hopes for a successful relaunch [Music] it's hours before relaunch and with the dining room makeover and owner makeover now complete okay Ryland let's go buddy Chef Ramsay is ready to unveil the new Fleming menu dawn are the Danish gravel axe the Frick Adele and the grandfather duck and in its place a modern contemporary menu ideally suited for South Miami a modern twist the rock shrimp lettuce cups pan seared grouper fill its season with chorizo so it's a little bit spicy playing on the Cuban influence because the chef is Cuban and more important it's nice contrast yeah they look more contemporary definitely more like it this century you know before we're not in this century we go back to the eighties you know look at the portion size what I want to see tonight more than anything is 90 plates because when desserts come we're gonna do this very very simple now it looks so inviting is modern contemporary and it's just an immaculate way of serving your desserts we don't stand and hold on to nostalgia we move on Andy how does it look it looks fabulous chef now there's no excuse have a little taste yeah we're opening just under an hour guys yeah out of this world the menu is fantastic the food tasted out great everything looks wonderful on the live woman I didn't see any Danish food anywhere Fleming has gone through some major changes in the last 72 hours it appears as though the biggest change may have been the owner Andy okay 74 75 77 78 no 76 okay who has a newfound energy and is operating like the leader he once was let's go we've got a roll Chef Ramsay definitely put a fire under Andy you should have everything out there who sent down special from Kevin Knight I know he is yes it's gonna be cool but stick together we're not throwing food out we're carrying seizing and hitting perfection okay yes let's go I'm feeling nervous excited tense everything everything all in one crystal take one cook from the Miami Heat he's coming for dinner okay so look after me hi bugling flemmings the fashion show clearly has spread the word about Fleming I like the look it's very clean and it's refreshing I'm very excited enjoy Dennis base the restaurant is too small Caesar salad snap on it big boy as part of the new menu all the entrees come with either a host salad a wedge salad or a Caesar salad 15 minutes into service and the salads are leaving the kitchen [Music] Richi gonna be quicker caesar's coming with croutons are they coming with vegetables first of all he's making caesar's with vegetables I'm suicide is it carrot in your Caesar salad yes would you excuse me would you mind if I just get chance to do them again I'm so sorry I'm my apologies hold on just two seconds you stop look at me we're not serving Caesar salad with bits of carrot in there the Caesar salad hasn't changed come on guys radish Caesar cellars anything's missing the [ __ ] fries nerves are high and there's slight confusion back there a lot of confusion on the salad area today you have to watch what he's doing Lucky's complicated what my grand could do better you can't even get out of the trap papi the cold food is backing up the kitchen and this right now doesn't look good okay now it's 40 minutes into service and not one proper salad has left the kitchen can you help Jeff and not surprisingly customers patience is wearing thin the kitchen's totally backed up I can't even get a Caesar salad see the Sun is the simplest things to do it just put a little is a little you know it's like God unbelievable unbelievable unbelievable I asked for five Caesar salads like half an hour ago with piccata I have to make it myself I make it myself okay here is the kitchen is recovered from the salad dilemma beautiful let's get these gone and an hour into service entrees are making their way to the dining room and relaunch looks to be back on track oh my god how working but the old equipment at the restaurant has brought the kitchen to a standstill un-fuckin'-believable if you we don't have the right equipment with that kind of pieces at the same time we can't respond to rhythm all right how can you work with a range that half of it doesn't work unbelievable [ __ ] meal out of here let's go this relaunch we have to make it work you don't have time to have another we don't have what we need back data to really pull this off 100% while chef ramsay goes to the dining room to see how customers are doing the chef's continued to tinker with faulty equipment unaware that they are about to cause a much bigger problem something's burning Bobby I smell something burning wait wait you smell that what is burning bridge burnin no it's more than bread something else is burning something is burning [Music] so moving guys lose the pan any [Music] within minutes of Chef Ramsay leaving the kitchen to check on the dining salmon is burning over here a stovetop fire has erupted putting the relaunch and the restaurant in danger as the smell of smoke enters the dining room watch out please guys watch out Chef Ramsay returns to the kitchen and takes charge if it's the pilot light the backfires gonna flow on these legs or flown his face [Music] watch out guys please the way cool away when was the last time that was clean [Music] Chef Ramsay got to fire out now we're trying to get reorganizing back on track come on guys hold together let's go despite being down to only six burners in the kitchen finally in order out okay Andy and Orlando have led a comeback let's do a real chopped lamb chop that did and Fleming has rebounded from the fire people were extremely responsive to the new menu they loved the items they were socializing and having a good time it was more noise than I've heard in this restaurant in 15 years the chocolate mousse we want one of everything the dessert trolley was sensational and everyone loved the dessert there's nothing left behind nothing to box no swans do see you sir thank you very much thanks so much [Music] okay guys come over please there was a tough night it was a successful night but the oven slowed up service so it's gonna be very difficult to produce this new menu or any menu for that matter with the equipment we have yeah what a night what a significant difference wasn't there a new energy in the dining room tonight a sort of vibe of yeah people were alive yeah we energized any one of you could have thrown in the towel and give it up and you held your own tonight I believed in the passion and the fight and the determination to make this restaurant work Thank You chef that was a good news but there's a big problem here yeah this problem will prevent flemmings from being a success [Applause] I need you to follow me all of you please I was scared and I wanted to get away because I had no idea what was going to happen sorry uh please come out sorry I'm so over the place oh dear tonight I was forced to make an emergency call and this is a result of that call [Music] a state-of-the-art brand-new tailor-made Vulcan kitchen when that type came off I just felt this whole sense of relief this was amazing this was the missing link that's one of the most beautiful thing I never seen in my life nice to watch wow we're starting off with a unique six ring burner a convection oven phenomenal followed by a six-burner diamond-cut char grill and then finally the most amazing fryer I'm very [ __ ] happy it's been installed tonight now you have no excuse Wow no excuse Andi if Suzanne you have everything you need inside that restaurant now glow staff raid decor crazy chef great menu and a new kitchen now take it and run with it thank you so much I I'm just I can't express myself Wow thank you I never in my wildest dreams imagined we would be given so much what am I gonna there's absolutely hope for Fleming's we are going to make Ramsey proud and we're gonna do it for ourselves too well done for tonight thank you really well done thank you yes yes yes restaurateur cuz that's what you showed thank you now do it yeah well good luck thanks make you work thank you for not your name Chef Ramsay did a lot of what was necessary to get this restaurant on track he really found the right idea and the right design I think it's gonna save us I think it's gonna turn us around wow what a week out of all the Kitchen Nightmares I've ever done this has to be the biggest transformation ever we completely changed the deck or completely change the menu but the biggest change of all was in the owner Andy now he can make his own history as opposed to buying somebody else's my goodness Caesar salad with carrots unreal after Chef Ramsay left Andy and his loyal staff embraced the changes that Gordon put in place Wow and with a brand new kitchen and a new lease on life Fleming has once again become the place to eat like it was 20 years ago I can run a restaurant I just needed to fire back Fleming's is gonna be around for at least another 20 years hi welcome Fleming's have a seat we'll be right there I think we're gonna be on the right track [Music] next time on Kitchen Nightmares Chef Ramsay finds an owner running away from reality can you motivate yourself to want to keep the restaurant open I don't know even though the kitchen is run by a chef bursting with confidence if my foot is good and if he critiques him I'm gonna probably throw it out it's really a mess and Chef Ramsay is caught in the middle I cannot continue like this can Gordon breathe new life into a restaurant that is in critical condition this business cannot go any further forward [Music]

Channel: Kitchen Nightmares - Full Episodes

Views: 1,649,836

Rating: 4.8906331 out of 5

Keywords: Kitchen Nightmares, Gordon Ramsay, Hell's Kitchen, Food and Cooking, Dining, Food, Cooking, FilmRIse, Free TV, Full Episodes, Free, Full Episode, Uncensored, Restaurants, Television, Fleming

Id: jQ5LAcR80PM

Length: 43min 38sec (2618 seconds)

Published: Fri Apr 19 2019