Mill Street Bistro PART ONE & TWO | DOUBLE FULL EPISODE | Kitchen Nightmares

60 miles from cleveland is the rural farming community of norwalk ohio it's here where joe nagy after losing his job in food sales bought a livestock ranch and decided to open mill street bistro how you guys doing i was trained and worked for many old school chefs that were europeans just hit it with that wine right there and always visualized having that place of my own cherry the word fine dining is obnoxious get a doily on this plate please if you can't back it up guys verbiage okay bruschetta cristini's you know what that is but i know that i have what it takes to do it this is their big moment at the bistro joe is in denial this is not a fine dining restaurant who you think you're talking to this is the finest of the finest what he tells us every day is he is the best [ __ ] restaurant from new york to l.a i would put this restaurant up against anyone because the passion really we are mediocre at best but it's kind of gross i don't know isn't that wonderful the food here is exceptional we didn't get this elk from ups it comes from our ranch it's fresh sustainable and local we really are from farm to fork that's why our food is the best by far he's always playing up the quality of the food we made that sauce from scratch and i know most of our stuff is frozen there are corners that are cut for example the steaks come from a wholesale food club looks good looks good they turn brown they start smelling i'm like i would not eat that hey joe i'm eating right now i didn't know you came out with this one when i think about joe i think of an arrogant selfish jerk quit asking all these arbitrary questions to these customers get the ice cool it down he talks down to people is there enough bread for dinner right now or do you want me to do that part of the thinking too it's always somebody else's fault that's your responsibility that the bread doesn't taste stale he makes it very unbearable to even be here the way you treat me is disrespectful you need to find another place to work [Music] i come to win i didn't come the [ __ ] up i don't think joe can see past his ego i know that tommy and me are handsome guys don't come back here and stare at us joe doesn't realize his actions affect our livelihood what is this that one the owner was very condescending the owner was rude business is super slow and the big reason people don't come in is because of joe i've never had a piece of meat come back in here in 10 years he's the one who needs to change his way of thinking don't come around started or we're not going to survive is the mill street bistro a kitchen nightmare by no means we're not a kitchen nightmare when it comes to cleanliness punctuality are we a kitchen nightmare because we have no asses in the seats yes yes [Music] before chef ramsay visits mill street bistro joe wants scored to check out his farm so he can show him first hand the livestock that supplies the restaurant joe chef ramsay how are you good to see you hi pleased to meet you what a gorgeous place yeah just a small little working ranch let me show you around please how do we have the phone eight years how long we have the russians five years i want chef ramsay to critique my restaurant and say you got something joe that's what i'm looking for look at these beauties here gorgeous you're going to try all these animals at the restaurant this is all the things i've learned in europe in new york and the places i've worked as a tableside culinary chef i see work as a chef i am self-taught by old-school europeans master chefs that had a liking to me because of my passion yeah um i was in the food distribution business as a salesman a salesman in a consultant for all the large distributors well things changed so i opened up a restaurant and what type of question is it i like to say fine dining fine dining and is the restaurant making money no why because we have to get more asses in the seats and we have to get people to take us serious i think some people are finding me pretentious ready they're finding me arrogant i'm not arrogant i'm a passion loving person [Music] let's just kind of swing over here the buffalo they should be in the next several weeks having calves there's my buddy here your buddy yeah oh goat hey come here what's his name his name's skinny skinny yeah he's very affectionate he just really wants to be loved you know are we gonna slow dream no no oh you know i always tell skinny i said you're the only one that's not going to get whacked around here you know what i mean everybody else is up for wow debate you know but he's like my dog and i take him for rides he's not your parents yeah he just loves to be around me he loves you isn't he yeah he's affectionate guy you were about to kiss him then weren't you no i don't care something i can tell you guys are close yeah we're close maybe a little too close eh hey hey hey don't you dare yeah me and you talking i'll be two minutes skinny okay you grab a glass of wine and you pull over here and he comes over and he's just licking your hand and you're just sitting there going it's worth it so you have a glass of wine with them as well i think things get a little strange when you have this relationship yeah with farm animals look at this place you run this single-handedly you and skinny me and skinny when was the last time you had a day off never never come on the things that i'm doing it's pretty incredible even to my standards what excites me is when i see a man this motivated to put all this effort into food in your local bistro yeah i'm dying to taste some of that passion let's do it okay i'll see you back thanks for coming out thank you [Music] tell skinny we're just friends [Music] farm-to-table restaurants have a strong appeal with chef ramsay after being impressed by joe's farm he's quite anxious to try the food hello good afternoon what a gorgeous place yes thank you look at this ready to sit oh it's stunning thank you follow me please excellent oh why is the fire on 95 degrees um that is just for aesthetics it is actually not putting out heat but it can it can if you need so that's not really a fire so turn it off you could it's 95 degrees outside so i just thought when is that agreed well it's that hot outside you want to walk in this here right where would you like to sit right over here thank you my darling you are welcome um just out of interest yes what's the name tag for we've always had this since we opened but we're not a chain aren't we we are not no can you take it off of course please yay we are not little lost dogs i'm fine without it um what's wrong with this fine dining bistro um the business is lacking why do you think that is it would be joe and the way he treats the guests out on the floor yes if they have a complaint he goes in what victimizes the customer it has happened yes i've seen it happen wow and he's trained with some of the best chefs in europe i've heard that story yes seriously wow i mean things are starting to unravel um okay anyway i'd like to see as much as i can okay so i can get up to speed with this fine dining any specials um the features we have this evening we have house made for shutter for an appetizer specials features we are told to use features as our descriptive word for what we have available that is not on the menu i feel like i'm going to see a movie what restaurant says features who does that so do you have any features yes our features this evening elk medallion served over a grilled portobello mushroom cap let's go for the uh elk feature okay all right what else the catch of the day we are offering a trio of our ohio raised bluegill we have perch and largemouth bass let's go for that local love it um scallops on cruise okay the vegetarian ravioli primavera onion soup please okay uh oyster rock and filler porcini scarves i gotta go for it okay is that quesadilla it is a quesadilla it's not fine dining or bistro well let's go a little bit mexican shall we okay quesadilla lots of egg but not quite is that a type of era that is the price new york strip 26 filet mignon 29 yes they must be some of the most expensive prices locally right correct yes wow um i think we're done danny nice to meet you the good news is at least it's farm to table so i've got something to cling on to all right he wants a french onion soup do his quesadilla start getting that prep we do things with passion with integrity i need ten raviolis please the food here at the bistro is the freshest hands down how are you sir that is on the badge bill yes i know your name now you can take it off thank you excellent come on over all right good to meet you good job you as well it's a pleasure likewise what's the first thing wrong with this place uh well we make no effort whatsoever to market to the locals really apparently um yes i think joe believes the restaurant's a little above the local area seriously i think that's probably a problem i thought it was pricey but i mean 16 000 locals on your doorstep why would you ignore them arrogance wow so how do you rate it in terms of the food on a scale of one to ten five bill you're scaring me can i meet all the staff with the badges i want to get rid of those bloody things let's call a meeting with the badges say hello and give me your badge let's go yeah turn your badge in you're a wanted man down excellent thank you next first name rebecca rebecca exodus madam wonderful come here you hello main tank bam pie's off veggies are down excellent would this be my french onion yes ma'am i can hear him now is the underserved supposed to be so goddamn bloody all right so we have the french onion soup to start you off thank you my daughter who made the soup joe makes the soup joe wow thank you the cheese is barely melted cheese normally should be a little more packed with onions there's so much fat on top of it greasy [Music] this is going to gr amy's up oh oysters rockefeller okay great um thanks yeah it was really greasy on top okay and um cheese and onions okay um what happened here that is a parsley infused oil any squirts out on top around the rim jesus i'll check on you in a moment thanks daddy wow joe chef ramsay said that it was greasy had a lack of onions and not enough cheese not enough cheese let me go talk to this guy chef would you like us to prepare another french onion joe it takes about four hours to caramelize the onions i'd like to move on one more okay i'd like to continue tasting okay let's do that then have you had an opportunity to taste uh yeah although it's just rockefeller is that a bechamel on top what is that on there what do we put there's the hollandaise holiday cause it's all broken but i had to spit that out because it's it's bitter that normally comes when oysters are frozen what's the oil around the outside that's like we just put a little bit of our olive oil it was just more of a garnish that should not have been can you can you see my ribs but i don't see anything on the oyster nice well i got it in there in there there [Music] well we're not dousing the plate in oil i'm not here to argue i'm just telling you yeah i can make you another one of these if i'll just keep on moving oh no no no no no no no no let's move let's keep let's keep moving moving okay i'll take these away when it comes to chef ramsay i'm not intimidated because i know a lot of chefs i've cooked and been all around place to rockefellers with there that's funny man oh we have a look please put that down that looks oh why is that on a rack oh this is just so we can show it who makes the cake they come from cleveland and there's like a procession of funeral for the cake walk past the gate and throw some flowers out as you walk past walker okay ready it's what you do when people are dead what you should be doing is look you should have that turn around you carry the front of the position okay okay right you you've got you've got it from here here we go here we go excellent thank you what in the body it would have putting carrots on it a puff pastry why would you do that [Music] this would be your scallop on croot thank you are these uh the local carrots micro carrots and micro carrots yeah from chefs from the local farm do you know things you should let it grow a bit well i don't think they're there to to to be really eaten for a garnish oh that's a garnish oh so i'll just add some color okay but i would like to explain what we're spending on micro carrots yeah can we go through this after whatever you want to do you you are here right as our guest can i give those back to you joe i mean i don't personally want them myself but you can take them back to the kitchen oh no i personally didn't want them thank you amy i have staff here that'll take care of that you don't hand me raw food in my dining room man that [ __ ] pissed me off man we don't need them to bust our balls over if there's little petite carrots that go there those same carrots go to the white house those same carrots go to the five seasons they go global okay you would care if a [ __ ] garnish micro garnish carrot was on as a garnish you're gonna hand the owner the little petite carrots cause he knows he's in the wrong place now that chef ramsay is beginning to question the cuisine can i give those back to you joe is beginning to show his true colors i don't personally want them let's go up and cruise sorry amy these things are they're like rubber bullets it's so brown and look at this the pastry's raw that is a common complaint gooey slimy gross let me take this right out everywhere show that to him i sure will yeah thank you you're welcome wow uncrew my ass chosen firm chewy rubber bullets disgusting apparently there's nothing that he likes okay good set it down we said we'd talk about it at the end okay puff pastry is about as flaky as you can [ __ ] get right here well it still looks a little doughy to me [Music] wow quesadilla ah is that the uh the queso cheese oh yeah yeah you're welcome enjoy thank you my god it's like chewy tough and if there's one thing that should never go in a quesadilla it's elk i got one thing to say to this quesadilla adios wow the vegetarian ravioli oh geez i've spotted some more of that oil again yes oh geez this is the dish i least like serving wow um thanks donnie you're welcome look at it it's gross [Music] wow that is a joke there is nice cold let's get one thing right farm to table is not farmed a garbage can is disgusting amy will you show him that it's ice cold nice certainly no thanks joe these are ice cold they were hot when they went out it took me 10 seconds to get from here i guess we could cook them so they're totally piping hot i think they should be not cold yeah that's how we do it man right on wow catch of the day catch of the day oh jeez we have the sea bass the perch and the bluegill uh one thing i did need to ask you uh temperature preference for your elk medallions i'd like to go mid-rare please all right thank you very much welcome jesus the fish is dry almost like it's been freezer burnt and that one there grease put your fork in there it's just full of grease amy rescue me that's just rubbery and this one here the perch i don't know why you do a trio all the same with the same breakdown i agree but the biggest disappointment is nothing tastes fresh a catch of the day means fresh but to me it all tastes frozen okay thanks ellie okay tom it all tastes frozen it does not taste fresh at all amy just set that down right now take this out okay this food's got to get out right what's wrong they said it all tastes frozen and it should have been done in different bread crumbs look how they [ __ ] do it in ohio if you did it any other way they wouldn't eat it in ohio ah please elk medallions on a grilled portobello mushroom wow oh these are not for eating thank you madame you're welcome as tough as old boots this is incredible would you would you mind i would not yeah please that is dreadful i'm kind of into it i'm so sorry that's not edible would you like to know how much we charge for that this one 35 35 chef wow will you ask him to taste that okay i'll be peck thank you wow he would like you to taste the elk very tough chewy the main item in the dish he's dead wrong that's aged out elk is going to have a bite it's going to have a chew it's characteristic of it it's never going to change that is a tender piece of alcohol chef ramsay does not know the bite of an elk and i would like to go to his restaurant where he has elk that [ __ ] elk is tender it's delicious what i'm trying to accomplish is from farm to fork this is how these items eat now surprised that he didn't get that i'm gonna challenge him i'm gonna say you know what at my expense i'm gonna go to your [ __ ] restaurant you make me out and you showed me how to make it joe said you are dead wrong did wrong did wrong he had two pieces he said and i quote that is a tender piece of alphas wow if you honestly thought that was tender they can eat my running shoes you know uh thanks for all your insight okay tell everyone to get ready for dinner i'll be back okay yeah thank you very much thank you thank you and i'll talk to joe after you okay i'm going out for some fresh air okay i'm going out is it where is there's a local cafe nearby or uh berries up berries yep that's it the dinky i've heard of berries on main street thank you correct wow chef ramsay said he is going to get something to eat get some air and he will be back for dinner [Music] i wonder where he's gonna go get something to eat that's so great i'm gonna go to a restaurant to get some food you [ __ ] he's gonna leave and go get something to eat good luck go find something better chef ramsay has returned to mill street bistro after a walk around town and a quick bite where's uh joe he is ready to give his verdict on the food to joe and the staff couldn't be more excited to witness it i just want to talk about lunch yeah it's going to be entertaining your thoughts on my lunch my thoughts on your lines yeah at inside yeah i've never had anybody in my career critique my items that told me every one of them was a piece of [ __ ] and he had to go down the street to eat wow that was uncalled for oh my god can i just give you an insight to my life sure since you've asked me now you can go ahead very kind of i wasn't impressed with anything i didn't take second or third mouth from any dish let's start off with the scallops on croots the pastry was raw rubbery scallops bland okay next course oyster rockefeller yeah oyster disaster okay catch the day out those three fish which one was fresh he's not gonna answer me it'll just mean bs how many are those cats you think your fish is fresh do you [ __ ] say fresh fish on the board it says fresh catch of the day what does catch of the day mean fresh fish catch of the frozen freezer we have fresh fish no we don't know we do not the lake erie perch was fresh they were all iqf frozen iq individually quickly frozen right when did that come off the boat four days ago so you haven't gotten in your freezer pardon me you haven't got any in your freezer fresh fish have you got it in your freezer yeah thank you what does catch of the day mean joe it means what is fresh local to the region at the time not frozen you're trying to pull the wall over your customers eyes if it's not fresh don't call it fresh catch of the day go to the next thing we got it you're not answering a straight question with a straight answer and you're deflecting it no i'm not deflecting everything i'm frozen fish frozen oysters you're deflecting everything you made your point next course elk quesadilla dry rubbery disgusting elf that should go nowhere near a quesadilla i'm okay with that what were you thinking putting that in a quesadilla what was i thinking yeah just yeah i got the balls to make what i feel that might work my next course elk medallions there was nothing wrong with that elk chewy bland raw in the middle you wanted a medium rare oh paying 35 for i thought i deserved that excuse me so if i got the medium would have tasted better they would have been more consistently cooked i have been eating elk for 30 years do you have it on your menu seasonally you explain to me what the game season shows so it's when the game is at let me tell you something you're not a chef stop pretending to be one did i tell you i was a chef you told me train with the best chefs in europe i did [ __ ] tell you that i am self-taught by old-school europeans master chefs that had a liking to me who is the chef here it's my kitchen i'm the chef you just told me you're not but now you are i'm not a certified chef like no i know that but who cooks i do right so you're the head chef you write the menus you dictate the special features correct let me tell you something you're not a fine dining bistro you're a small man with a fake bistro you're shooting way above your station you've totally misjudged your market because all these pretentious ideas that you think are going to work are screwed what are you referring to here we go make it easy for you store-bought chocolate cake garnish with fake flowers you don't even cook you just prance around behind the line throwing raw bits of carrots on top of raw pastry i've never come across a bistro anywhere in the world in the world in the world we'll research that you are so [ __ ] arrogant you don't even listen to your customers let alone your staff you have a gifted young group of servers that taught me more problems and issues in the first 20 minutes of meeting them then you have done all [ __ ] day yeah yeah now it's funny yeah from a fake fireplace to fake garnish yeah you want me to blow [ __ ] smoke up your phony ass i don't want you to blow smoke up my phony ass wow it was petite micro character it's not just about the carrots carrots is just a [ __ ] example of 20 things that have gone wrong you're busting my balls because you're in [ __ ] denial [Music] you want me to come in and change your carrots and make some fresh [ __ ] chocolate cake for you yeah i'm lost for words i i i don't know what to say do you know what you do for me impress me with your dinner service show me how you function chef you want to see what comes back our elk does not come back i'm deeply sorry your feelings are hurt my [ __ ] feelings ain't hurt you can't hurt my feelings you're ignoring my advice no i'm not you're going up against me no i'm not you're shorting your advice i feel like christmas has come early defensive ignorant and incomplete tonight if i'm all that you're my twin plus yeah cause i've been called you here many times so let's get over to [ __ ] i can cook joe when you have the arrogance to stand in front of me and charge your locals 35 [ __ ] dollars for entrees that are inedible have a look at yourself man people seem to enjoy it [ __ ] or [ __ ] [ __ ] off that didn't go so well after clashing with chef ramsay over the quality of his food owner joe is truly not understanding gordon's point of view i know more about [ __ ] elk in buffalo in beef than he'll ever know gordon ramsay didn't get it he's saying that i'm short-changing people and that that was fraud come on let's cook our rotten [ __ ] food that uh that he wouldn't have when we're using the county jail give me a [ __ ] break chef ramsay [Music] well he just slammed my restaurant like it's never been he does not know what i know about lakefish he does not know what i know about buffalo and i'm supposed to take this that my food is garbage and i'm a fraud i don't give a [ __ ] what he says how many times did you have ell come back since you've been here bex jen [Music] kaylee bill speak up i think every one of it yes you need to get your [ __ ] together that's what this is about we've got customers out here so i i appreciate what you're doing i honestly appreciate each and every one of you what you're doing okay let's get to dinner service right this way folks my apologies of how much you heard this is some of the finest [ __ ] help you can get where chef ramsay called it garbage the worst [ __ ] in the world we're supposed to wait to serve it when the grass is a certain height back over in scotland my name's bill i'll be taking care of you tonight i'll have the bishop chops all right i'll have the new strap medium medium tom cream of asparagus is it pure vegetarian listen leave the kitchen go over the other side joe gets mad if anybody's saying anybody anything to the kitchen you know he says you need to be in there you need to be quick you need response to get the [ __ ] out of the kitchen we went over to the beginning of the shift so except for quan you know that's right so how do you communicate who put that up there i put that up so we got a job to do we're trying to focus mediocre as we are people just said you know they want to talk about something just take it out there [Music] okay let me know give me a sign yeah i got a porcini scallop a perch a pork chop and a strip oh well that might be my chicken verdicchio then it's like you're guessing now what table number was this you don't have to ask how long yeah he has not said what table that's coming up okay let's get these out boom boom boom and we should be okay after that even though there are very few words exchanged between the front of house and the kitchen stay there food is still being delivered at a reasonable pace porcini scallops unfortunately the food is missing the mark with many of the customers it's kind of gross it just doesn't taste good the sauce is potent let me get it out of your way is there something else we could get for it no sorry about that this was sent back she said it doesn't taste good what's wrong with it she did not like it it doesn't taste right you're strong huh it's stronger very strong come taste but i think what she did is she got a bite of rosemary oh god joe if she complains she's got a branch of rosemary in her teeth no she's not i think it's overpowering the beer doesn't work and it's too strong he didn't mention about rosemary come on man okay we'll pass that what have you cooked okay cook then [ __ ] me tried to cook then passion passion fruit mate that's the closest you'll get to passion you got a pebble in your ravioli and a rock yeah an actual rock yeah oh yeah that's a rock i will take this this was in my ladies ravioli was it like a rock well huh joe ladies bought him ravioli like a rock in there what table number please amy 31. it's like a stone i've never seen it my god that doesn't happen here but it happened now all right what else can we [ __ ] up here he is being so critical and so brutal tommy we're gonna make all the bad food that we make for everybody well oh my god hey yeah that's it i can't do anymore i could cook let me tell you but ain't gonna do this it's dinner service at mill street bistro and in spite of multiple dishes being returned to the kitchen joe ladies bought in ravioli it's like a rock in there all right what else can we [ __ ] up here joe remains in denial tommy we're going to make all the bad food that we make for everybody oh my god that's my house i don't care hello ah teresa how are you as part of his research chef ramsay had reached out to a former employee and her return phone call could not have happened at a better time thanks so much for coming down do you good it's nice to meet you my wife good to see you too i have just some things i wanted to share with you and tell you let's go stand over here wow wow wow um totally from the star will you please give me some background you quit recently how long ago a month ago i was hired for garbage in prep and then what happened i ended up being garment prep dishes cleaning i did my own drop list we have no head chef so i'm in there busting my ass he has to have someone always to put his frustrations on to scapegoat and so he had only me to do it and i would come in every day and it was just this is wrong that's wrong and telling me how horrible you know i was being pretty much and i i just couldn't take it anymore i'm doing much better now i'm just not crying when i go home i'm not stressing out before i go to work the reason i quit because i have too much pride your eyes no they took some pictures this is the stuff that was here that's meat in a baggie what's he doing in her bag it's blood it's to be served to be served that's the chef garden vegetables wow that's the black girl pork chops oh my god what is it with this guy he preaches farm to table all i've seen is frozen to tables the stakes he buys he goes to a store and buys the tenderloins and stuff and he cuts them up why is he pretending why is he playing at it why is he kidding himself on trying to pull all over the customer's eyes he just it's a cheapskate he wants to make money the locals in this area he thinks he's awesome seriously dreadful he needs to know that what he's doing is wrong he needs to get his stuff together in there i don't see how you're gonna do it listen i appreciate you coming down yes it was nice to meet you all right thank you on the heels of getting more disturbing information from an insider chef ramsay knows he needs to do a deeper investigation and it begins in the storage room ah my god half frozen blood stains sat it's not even frozen it's half soft half frozen where's that from no dates wow what a mess my gosh frozen food that's been frozen since 2009 three years ago used by 2010 frozen blue cheese why'd you freeze blue cheese farm to table let's not what is that like frozen astroturf what is that ah bingo there they are my little rockefellers full of water wow lesson number one never ever freeze an oyster the worst thing you can ever do to it wow frozen shrimp from farm to freezer to defrost shrimp of the day he's showing off his farm to the table blown smoke at my ass about how fresh everything is and look a freezer full of frozen oysters mussels to frozen cheeses why would you put blue cheese in a freezer why why why why why would you freeze any oyster wow [Music] what a fake i need two tips on gotcha gotcha joe i get upset when i see fakery from a frozen ravioli a frozen perch frozen oysters and when you deny it that makes me mad because you're you're you're making up stories i'm not making them yes you are that's how deluded you are no i'm not deluded we have fresh stuff okay i'm struggling here going to stay in this building right now i swear to god gordon i gotta cook right now yeah i wish you would i'm standing here watching a dead man walking joe i need a regular french onion soup onion soup all right onion soup's ready are they raw onions in there what's up did you put raw onions in there i didn't know why are we doing this to each other is this the wind up look at me putting raw onions in a soup i don't know if you're just [ __ ] around i'm i'm lost joe why are you doing this you said earlier that it needed more onions okay we responded by putting the onions in there so they had more of a bite to it it's raw what's the matter with you we send that out there's going to come straight back what do you want to hear that if take it off joe take the media off the menu 86 cents save whatever little reputation you got left man surely you got a bit more respect than that i'm trying to reason with you joe i get it fine i get it fine but i am not here to show an idiot you can't put [ __ ] raw onions in an onion suit i can't teach you that that's called common sense that in your tiny mind is not common odin come here you should we put raw onions in a caramelized onion soup tell him no thank you you've got challenges staff to tell you that ask your chef looks like you're doing it to me on purpose his verbal [ __ ] is just a bunch of [ __ ] but his physical stance in your way is ridiculous so what he needs to do is get out of the kitchen we can talk about it yeah some other time we're busy joe draw me out of here tell me the truth [Music] you want me out of here i'm gonna leave [Music] and now the dramatic conclusion of mill street bistro i'm struggling here to stay in this building right now i swear to god gordon i gotta cook right now i wish it was joe i need a regular french onion soup onion soup all right the onion soup's ready are they four onions in there what's that did you put raw onions in there i didn't know why are we doing this to each other is this the wind up look at me putting raw onions in that soup i don't know if you're just [ __ ] around i'm lost joe why are you doing this you said earlier that it needed more onions we responded by putting the onions in there so they had more of a bite to it it's raw what's the matter with you we sent that out there's gonna come straight back what do you want to hear take it off joe take the menu off the menu 86 sets save whatever little reputation you got left man surely you got a bit more respect than that i'm trying to reason with you joe i get it fine i get it fine but i am not here to show an idiot you can't put raw onions in an onion soup i can't teach you that that's called common sense that in your tiny mind is not common come here you should we put raw onions in a caramelized onion soup tell him no thank you you've got challenging staff to tell you that ask your chef looks like you're doing it to me on purpose joe draw me out of here tell me the truth you want me out of there i'm gonna leave i don't want you out of here so why are you [ __ ] around like this i'm not [ __ ] around like that you want a battle no no okay when i told you what the constructive criticism you got incredibly upset and you wanted a band-aid you need surgery everything i said today you went up against well you said it in a way that anybody would challenge you that's the way you said it you're a dictator joke your staff can't talk to you there's not one person in this building that you pay that'll ever criticize you because you'll cut them down big time you're awesome oh joe do you usually go to restaurants and rip them apart like that that's what's pissing me off joe it's not working you've built up this level of [ __ ] fine dining pretentiousness that is not biting with the locals you are so far removed of what a biso should be okay so you don't want to hear what our elk sales are how many people come back for it and everything else see there you go the l the l was inedible inedible oh it's not just the elf though joe do you understand i've got bigger and more important things to focus on than now i've got to start off at the bottom and right now you won't listen and that's what's making my life a [ __ ] nightmare but when you sit there it it went off about every [ __ ] thing in there you'll be defensive everybody well i wasn't defensive i was respectful to you until you went off i'm here to help you and [ __ ] help me well then stop being in [ __ ] denial you're so tight and so bound up with the ambition you're not seeing the reality of the heart of the problem i agree i agree with that statement that statement i agree with that i am so bound up that i'm not seeing i agree with that but don't tell me that i'm not doing it because i'm [ __ ] lazy i want people to come in here and say man joe you're really doing something good but it's not working currently joe right i agree but you're not telling yourself enough of it because your staff are [ __ ] scared to tell you i am telling myself but we're in this group we got blinders on but i do want to make it better i want this restaurant to be a quality restaurant for everybody not just joe nagy for these people in here that stuck with me and did put up with my personality that's what i'm asking you man help me i'm asking that's the most sincere and the most honest i've heard since i've been here [ __ ] day tomorrow we start a fresh day i'm not gonna do that let's draw a line in the sand goodnight goodnight with joe finally admitting to chef ramsay that he has lost sight of some of the problems take a seat i want you to watch something chef ramsay begins the day with a plan to show this owner some of the issues he doesn't even realize he has tough day yesterday that was a uh a hard one yeah and i wanted to talk to you guys without joe around because i need to hear the good the bad the ugly yeah i know i'm talking about skinny the goat uh who's gonna start there's no formalities here this is wide open you shouldn't be scared of joe because i've got your back [Music] help me amy i think joe is at fault for the lack of business because of the way he berates the staff in front of the customers uh it turns people off and turns people away he needs to control his temper he was cussing at me right here in front of the door and then dragged me into the kitchen and started screaming at me even louder so i might as well been sitting right out here and i mean everybody witnessed it and my table was so disgusted they just wanted their check to leave and they left me a note you know telling me to keep my chin up and then i did a great job and everything i was supposed to do and i left that note to joe and he would tell me don't let that get to your head when people tell you you're doing great because there's always mistakes being made it was to the point where i ended up having to go into the back because i started crying and i didn't you know i just didn't want to be like i don't know i mean we have joe constantly saying well you're doing this wrong you're doing this wrong we all get flustered and you know and i'm i let it get to me yeah kaylee is terrible [Music] it is moving forward why does he think his food is good that's my main thing because there's stuff that's been questionable and he's like oh that's that's okay you know that's okay we insert that and i just wanted to say no we can't serve that but in his mind it's okay how'd you rate the food out of ten two of being generous he loves to hear the praise but he will certainly go up against anybody that has anything negative to say the guy that was sitting there across from you while you were having lunch he said he would send it back but he doesn't want to listen to joe yell at him if they see joe's vehicle outside they'll go somewhere else because they don't want to be bothered at their table he'll talk and talk and talk to the table the entire time they're here about himself joe feels that this is his house and these are his dining guests and they want to hear all about him which is nothing wrong with me and then we're told to give him a minute when it's our table we're trying to service them and trying to do it we are our job and then we get yelled at and ridiculed in front of them wow he yelled at me saying when i am with the table we are in a meeting seriously rebecca what's he holding a meeting over what's he talking about himself himself himself how'd you get through to joe how do you get the message across to him we don't we get told what to do we have meetings all the time but it's usually him telling us what we've done wrong and to what we should and shouldn't do we've all been ridiculed we've all been belittled we've all been screamed at and cussed at and we're doing everything wrong it's hard it's hard because we want to see this restaurant succeed but there's just times when you can't take it the stress i mean how many of you thought about quitting at any one time [Music] all i ever want to tell joe is just to back off not to ridicule every single thing we're a lot more productive if we don't have all the extra chaos and stop blaming us for his natural root quit yelling at me john doesn't want to take responsibility he would tell me there's always my dad want to choke joe out due to the way he's talking yeah it's not right in order to get through to jail we've all been screamed at and cussed that wow jeff ramsey has asked the staff to talk about some of the problems at mill street bistro my dad wanted to choke joe out what dude and most of them point the finger at the owner he needs to back off oh my god well i do have a confession to make joe has been listening i hope that he takes it well i hope he understands the negativity he's brought on your shoulders i'll be back in a second don't move here we go oh god i'm scared well gotta go find a new job [Music] follow me guys [Music] i was sitting upstairs listening and i got to say that what has happened here ultimately is my responsibility and my fault i don't think that i'm a bad person in heart but i'm tough maybe a little bit too tough for this business [Music] i need to soften up we've got a lot of work a lot of things need to change and if that means that i need to change and you need to change and we all need to change we're going to do it jose immediately went to we need to change he cannot take responsibility for his own actions this is not going to work unless you are 100 behind changing because everything that this restaurant stands for today is you yet it's been propped up by your team are you 100 committed to change i'm 100 committed to change whatever needs to be changed to make this restaurant to find its potential then so am i okay do i think that he took it all in no [Music] do i think he's gonna change no do i think this is even gonna help at all no one second with joe now seemingly ready to change chef ramsay is ready to illustrate how joe's overpriced menu is alienating the locals in this small town one of the things i've heard over and over again is that your place is not inviting enough for your average local too pretentious and too expensive it's way out of their comfort zone if a young couple want to come in here to eat they're going to walk out of here spending minimum 100 that is a lot of money yeah it is a lot of money they could spend 100 here and put it in that cash register or they could go to a local grocery store and get this let's just have a look at delicious ribeye choice amazing corn wow fresh tomatoes yeah some salads cheddar pork chops potatoes oh some ground i mean that's a lot of food right that all came to 89 73 cents oh sorry look a bottle of wine as well that's what i spent my last 11 dollars on just a little bottle of wine what i'm trying to say is for 89.73 they've got minimum five good evenings in with some bloody good food that's what you're going up against why would you come out it's a very good question joe people today want value and when you pitch that you're the most expensive restaurant nobody can touch you you've already shot yourself in the foot agreed we're expensive we're too expensive chef's correct it was a a point well taken and i'm always willing to learn more time to move forward and i mean move forward in a big way we're going to cook some specials we're going to go on tonight's menu and it's a small step in the right direction okay [Music] um when was the last time you had a burger on the menu we've never never and as a bistro yeah why would you not have a burger on the regular menu chef when i did talk to the staff they didn't want a ten dollar burger they don't want to sell it not the staff right but but their customers right so the staff didn't want to 10 right they felt that like you is this no no come with me okay you cook my burgers gotcha uh where's the team uh right i asked joe when was the last time we had a burger on the menu he said the staff don't want to sell a 10 burger is that right no no you're not auntie's selling a burger no every time i smell bs i'm gonna go for you let's go can i interject something i'm busy off that toaster buns yeah yep nice what's that looks like walleye exactly that congratulations by the way it's fresh we serve fresh wildlife so when you knew i was coming here you gave me a trio of frozen fish of the day why would you get me the freshest local number one fish uh you're you're right jeff this is local to the area we should serve it more local to the area it's the number one already available fish the head said but chefs ramsay is correct with the walleye i want to serve your little corn cake cheerful right easy to do yeah green beets season with some fresh chives with that little bit of freshness to it if you're gonna use herbs then cook with the herbs don't garnish with the herbs don't garnish no cook with them we're a bistro unintimidating exciting food served at cheap prices with some real good flavor right that's the secret bistro the burgers how to present the burger we'll start with the strong base some lettuce to protect the bun that's it from there caramelized onions so it's a rich roasted onion with aged balsamic vinegar how long for the burgers please good down please thank you nice protect and protect from there touch more lettuce and then i've got a sort of thousand island special sauce to give that sort of zesty yeah hot that's to the cheese yeah toasted bun i can look at my burger and identify what i'm eating see what i mean yes through there [Music] a nice handful of fries on the burger two specials let's go so tonight's specials local fresh delicious walleye and then we have a classic burger dig in it looks awesome chef how appetizers are those burgers look delicious i'm not big on burgers but i'm gonna give him his accolades that was a very good example of how we need to recreate the bistro oh my goodness is that not amazing [Music] chef ramsay is using tonight's dinner service to test the new specials he is hoping to confirm what he believes is the new direction for mill street bistro nice nice nice nice [Music] you're allowed to talk [Music] good evening how are we doing tonight i will take you to your table i'd like to introduce tonight's specials we have the burger and we also have our walleye i want to get the burger out the wallet okay here we go all right so we got a bistro burger beating well and a catch and another bistro medium you got that [Music] got the onions everything on there what's that the onions on the bottom the dish goes on top of that lettuce onions burger lettuce sauce for me lettuce onions burger lettuce sauce bun top perfect sauce lettuce onions burger lettuce sauce can you just reiterate how to build this with me absolutely definitely yeah first letters that's it on the bottom white onion jam remember jam on there burger on top okay that's it lettuce and sauce what type of number uh this is going to be 24. with chef ramsay's guidance the kitchen manages to get the burgers and other entrees ready for the customers you both have the walleye it's really good next after that joe what is it go what tick is that burger walleye where would that go that is table 50 50. thank you who's 50 please wait my appetizer haven't went out yet oh you're kidding me oh come on guys my entrees were up before my appetizer was up because joe stabbed the ticket without serving my appetizers joe two seconds please joe joe what are we doing why do we sell that then if we haven't sent the upper look joe please joe joe i'm talking to you joe no answer nobody's talking no one's saying anything i'm hoping one of these are mine for 53. boy waiting on that table this fish is not going with this this none of these fishes are going with this ticket guys none of these fishes are going with a ticket you just sent there is just absolutely no communication coming out of that kitchen and joe is just completely shutting down [Music] joe what do you want me to do you want to stop what are we here no no stop but i'd it is for this table tommy's doing the saute this on that right here you talked to me where's the ticket for this you said your [ __ ] sign up there saying quiet don't say anything there's a ticket help your servers i just gave the servers the tickets put this table can we complete this table though he's on that side help him there i'm helping him i got the other one you know you screw him all right the kitchen's chaotic when joe is in it tom can't work nobody can work it's just insane this is college yes we haven't got andres how long have those young guests been waiting for burger the order went in right around six o'clock an hour and a half burgers you got one two three joe can we try to save this four can we bounce back please joe [Music] we're just waiting on what do you need over here we need an elk quesadilla that's really what i need okay why don't you finish what you were doing doing okay i'll do the quesadilla everyone said we make this crap i haven't got the appetite joe i know cause you wouldn't come over here and say you know don't get it that crispy or don't do that with it i mean that's what i'm looking for you on what the [ __ ] are you off i won't come over there say get that a bit crispy and help quesadilla you want confirmation that it's a [ __ ] good dish when are you gonna pull your head out your [ __ ] [ __ ] if a man that stands there and boasts about his [ __ ] farm and his goats you want me to talk about this seriously wake up joe you are joking aren't you are we making these two are these you know what i'm saying i know you don't like the dish it's disgusting joe so you wouldn't give me any input on it get rid of it you want me to get rid of it right [ __ ] now and that's all i want one i would get rid of the [ __ ] thing we don't have it oh here we go no we don't have it here we go we don't have it hey we [ __ ] guys make yourself clear stop asking such ridiculous questions come over here and tell me it's crispy are you that stupid so don't [ __ ] serve the thing right whose restaurant is it it's my restaurant and i'm asking for [ __ ] responsible i'm asking for [ __ ] help then wake up you wake up india [ __ ] come in here and help me instead of running your job it's dinner service at mill street bistro you want me to get rid of it right [ __ ] now and that i was one i was and joe was once again picking a fight with chef ramsay get rid of the [ __ ] thing we don't have it and a frustrated chef ramsay is ready to explode stop asking such ridiculous questions are you that stupid so don't [ __ ] serve the thing right whose question is this it's my restaurant and i'm asking for [ __ ] responsibility i'm asking for [ __ ] help they wake up you wake up indiana [ __ ] come in here and help me instead of running your jaw you shouldn't even be in the kitchen get out go ahead get out ahead you put it let's finish it right then you [ __ ] off yeah and take that [ __ ] with you that's right we're stopping at our quesadilla breaking news in mexico get out now we got rid of the [ __ ] problem unbelievable i'm [ __ ] real this is the first worst food in ohio i guess this is telling us this guy got his head up his ass he's saying that i'm a fraud and that my anima my elk is terrible nobody likes it and he knows everything about any food on the planet but he doesn't have an elk farm okay there's a difference between passion and asshole-ism and he's got a double dose of asshole-ism with joe out of the kitchen chef ramsay and sous chef tom complete the remaining dishes in a timely manner let's finish strong shall we yes yes i just need to finish that off and i'm done clips ready literally one minute away next to that what we got that should be it order up please [Music] appreciate it [Music] we were face to face i saw i said you're right you're getting a [ __ ] narcissistic [ __ ] [ __ ] i said you got 750 chefs that do your thinking i said you need them because you're so full of yourself i said i'd love to see you you know [ __ ] do what i do chef ramsay doesn't have the balls the power or the authority to kick me out of my kitchen you'd have to roll your tape back because he didn't kick me out of my kitchen get out i walked out sorry you got two seconds please okay wow joe you are making my life a misery i've been in hundreds i mean hundreds of kitchens across this country jeff can i interject one thing tommy he prepared a lot of those items and i'm not blaming him but i should have stopped them stop looking for a way out to justify i'm not i'm not i'm not looking for a way out stop i'm not gonna argue joe i am not going back there enough is enough you are running the business into the ground and i'm going to tell you something really important and i want you to listen [Music] you cannot be in that kitchen [Music] it's done apron off i don't want any chef jacket anywhere near your chest got it yes okay i was angry but as it sunk in i realized it's not about me it's about taking the restaurant to this potential i want to man up to this and i want to correct it i'm going to get help okay i'll see in the morning thank you come here with a smile i will good night [Music] refusing to give up on joe and the restaurant chef ramsay stays up late designing a new menu for the mill street bistro [Music] now he's ready to unveil it welcome come in come in come in come in oh my god it looks so good joe you already had a stunning restaurant the big revamp was this bistro cooking it just looks wonderful it looks right this is impressive take a copy of the menu yay yeah right starting off with a crispy duck leg comfy light fragrant so with pear butter frozen bacon uh schlopp vinaigrette next to that a brick chicken coffee pb potatoes black kale and a really nice fragrant time zhu seasonal fish you may get the perch the whiting walleye the simple delicious red wine vinaigrette a local dish that is in demand mill street burger big hit last night substantial full of flavor and from a classic burger to elk sausage burger slightly gamey a little bit more lean next to that joe especially for you a beautifully cooked elk chili really delicious way of highlighting the flavor and that little touch of gaminess it's different from what i was doing but you'll sell more elk doing a chili and a burger than you would do all year serving loins serving chops i agree with that it looks appetizing it does not look pretentious that we had i am speechless i am so proud to have this and not even have served it yet i'm incredibly proud good something i need to tell you all i came to the consensus with joe there's no way on earth from this day on that he can continue to be in that kitchen i agree it's the reality i'm not a certified chef and we need a true shelf i came up with one very talented young man that's going to make a huge impact on your kitchen and really help kick start this business off he's the partner and the executive chefs at one of the best restaurants in cleveland the greenhouse tavern oh my god i love it you love it there i do say good morning to brian goodman chef all right the secret success if you can put it in a nutshell uh what would it be to success truthfully is local fresh ingredients and it's all about having that knowledge in your head like be confident with what you're doing because that's what we're going to be in the kitchen tonight confident now he's going to set up your kitchen he's going to shortlist an interview to getting a chef here once he's gone you have a real chef that knows what he's doing there's no better [Applause] brian we're really gonna look forward to your direction good all right anyone hungry yes yeah we're gonna dig in oh wow that is really good and he's great that's a very good way to utilize goat cheese the food is amazing now it's not just joe's food but it's a food that everybody can relate with i think that we are going to go above and beyond if joe keeps his butt where it's at that's really good i'm impressed with the food that i just tasted we have french fries it's awesome that is awesome who would have thought armed with a new targeted menu and a new consulting chef does it matter which way these go amy fat to the right fat to the right to the right i like that joe and his staff prepare for relaunch you ready to go yeah meanwhile chef ramsay is spending some time with the local community in norwalk he is there to support the relay for life walk ladies and gentlemen good morning town working on kitchen nightmares at the local bistro and on behalf of joe nagy we're gonna make a donation this morning to the american cancer society to support this relay for life all of us here are connected in some way to this dreadful disease and we need to continue to fight to eradicate cancer globally in addition chef ramsay invites the participants to tonight's relaunch at mill street bistro [Music] do you have a little meeting with a team sure yeah come over okay big one tonight let me tell you we gotta nail this absolute hundred percent be vocal okay brian's gonna be vocal talk to communicate it's very important when you guys come back there do not be afraid to tell me you know what you're missing or what you need it's communication that's off our owner he's there to support everybody and to do whatever they want whatever you need ask him if you need something if you're in the weeds verbalize it to me and i will get it taken care of good luck thank you yeah thank you let's go hi how are you this evening this one what can i get for you i'd like the french onion too all right i'm gonna do the seasonal fish please i will bring that right up all right you're welcome here we go one fritter one beet one duck and a poutine going in the milk we're going on a sloppy joe and a chicken fired uh food's looking amazing thank you chef give it a go so fritter beats out with two poutines brian's taking control he calls out the orders and we call the orders back and it's totally different from what we're doing night and day where's this going we are going to table 33 with all this guys with chef brian running the kitchen table 12 here thank you food makes its way out to the dining room quickly aha we have some food and as the guests enjoy the brand new food you need anything from me not at this moment in time the servers are enjoying a brand new joe let me take off i'll go do the water spray i know what you need with water it is very nice to see joe doing something productive if there's any wines that you can't do especially the house sellers let me do those i'm not sure if it's because he doesn't want to get yelled at anymore how he doesn't want to be told he's doing anything wrong but right now he is he's being great joe how does it feel to hear a kitchen communicate like that how does that make you feel makes me feel proud so keep it going yeah okay come on what do we got here and the window needs to go fish in a pot pie to 21. sir i'll take these two out right now [Music] and we're a little bit early with your food okay enjoy do you have a 21 up there brian 21 it already ran i sent it with joe wait wait wait wait what's up they don't have their food 21. okay joe when you took out that pot pie in the walleye where'd you take it too 21 no you didn't they don't have their food let's check let's check 21's the one that was right by the fireplace that's 21 for him to mess up was kind of entertaining i think we have this back oh you're taking it away because you know he screams and yells at us for making these small little mistakes well he took a wrong table the wrong food well uh sir where are you going with that this went to the wrong place okay okay sit on the table yes so the person saw somebody saw this fish no not the customer that is getting it but did it sit in front of anyone yes okay we're gonna need to drop a new fish for sure oh my god who dropped off that table the first place i brought it there the only time food comes back is when you serve food to the wrong table it's the only mistake tonight so chef we're gonna do a new fish thank you it will be up in moments that was a very good example of me getting in the way and i have to be aware of that because i am a hard worker but just need to work a little bit smarter service please okay brad all right here we go 21 this is the bass here and then this is compliments for the mistake very good brought you a complimentary poutine thank you this is the bass and the pot pie thank you okay all right what do we think so far phenomenal i think the mustard bistro finally has a chance to make it oh that's got nice taste oh i need a popeye and a new york on my final ticket but joe needs to understand that he needs to change or the restaurant's not going to run thanks again appreciate your business [Music] right first off joe if it was one night i didn't want you to send anything to the wrong tail what was tonight however we recovered and we bounced back what an amazing atmosphere in this ration tonight yes yes yes that's what a good neighborhood bistro should sound like seven nights a week it was fun joe you have a stunning restaurant a stunning team let them do it yes it's been a hard week for all of you because you have a very very stubborn owner here right yes and if this restaurant is going to succeed each and every one of you are going to give me a promise that when joe starts to step backwards into his old comfort zone you need to stand up to him yeah it was well taken and understood i i i promise that i won't go into the kitchen okay stay here one second i'll show you something please take one pass them along the smallie i took part in the american cancer society relay for life walk [Music] and on behalf of mill street bistro i made a donation to this fabulous charity and unknown to you those locals that were at that event this morning supporters survivors of cancer those were your diners tonight and i'm sorry for not telling you before service because we want anyone to think that it was a doom and gloom i wanted the vibrance no one was looking for sympathy they were looking for a great time and you delivered brilliantly well i'm really proud thank you all of you for a great evening would you mind i would have 30 seconds with joe please thank you oh right [Music] i really meant what i said to your staff you start cutting corners going back to your old ways honestly it's going to fail you delivered well it was rough it's over to you didn't have to be that rough let me tell you because you are one stubborn man well it didn't have to be but you got to remember what we were talking about me joe nagy okay i can't wait to come back guys and the last place i want to see you is in the kitchen understood good thanks jeff man your hard work what you signed up for good night janae say bye to skinny for me oh well i listened to chef ramsay hard as it was and this is all wonderful but the reality is we don't have a crystal ball who knows what the future holds at the mill street b-stroke joe nagy has given me a nagging headache this has to be one of the most frustrating kitchen nightmares ever and we made a lot of improvements this week but i still have my doubts about joe can he really step up and embrace change or is it just all talk and oh boy can that man talk and talk and talk and talk and talk and talk in the months that followed good to see you again joe has kept the majority of chef ramsay's menu i am actually going to do the buffalo saucy joe's and business has been steady there have been some staffing changes jen kaley tommy and rebecca are gone but amy bill and mike remain at the restaurant i'm gonna turn this down away bunch there is one promise that has already been broken these are done joe is back as head chef that's how we do it man and the future of mill street bistro is questionable [Music] you

Channel: Kitchen Nightmares

Views: 4,784,421

Keywords: Gordon Ramsay, Kitchen Nightmares, Gordon Ramsay Kitchen Nightmares, Kitchen Nightmares USA, Kitchen Nightmares UK, Kitchen Nightmares Officia, Kitchen Nightmares Full Episodes, Kitchen Nightmares Best Moments, Kitchen Nightmares Worst Fridges, Kitchen Nightmares Funniest Moments, Kitchen Nightmares Worst Food, Kitchen Nightmares Argument, Gordon Ramsay Insults, Gordon Ramsay Argument

Id: KDbnz17fyW8

Length: 79min 19sec (4759 seconds)

Published: Tue May 10 2022