moments more ridiculous than kendall jenner cutting a cucumber | Kitchen Nightmares

dumb now just put ice in there i know throw some eyes and i'll check it i want to look good [Music] all right now we got the first ticket we got a grill grouper working chappie you fry the grouper with the beef we blackened everything in the same pan yes what happens if the customer was a pescatarian a pescetarian yeah they only eat fish and they don't expect to eat their fish with meat juices i've never heard of one tell you the truth oh my god well i can't believe that's going out uh tom turn me to that table thank you sorry for dropping are you pissed down i am can i borrow you for two seconds would you mind thank you chappie we've got two seconds it's one of your customers really yeah let me explain something really important because i'm not [ __ ] around now this lady is a pescatarian strictly fish i'm trying to explain because you're not listening is that her fish was cooked in there along with the beef it's not a general practice it's just something you never do it's the golden rule but it's totally oblivious do you get sick of meat oh very i'm sorry i'll make sure that's in a pan of his own as it should be and cook properly okay my apologies thank you and the same stuff that the meat's been cooked in oh my god disgusting back there why is mustard what's the date on this so by 27th of february 2010 expired three years ago my god what's that how old is that raw beef and cooked beef i cannot believe what i'm saying as i always say everything you need to know about a chef is in his fridge shrimp just stuck there sat absolutely stinking oh my god look at that what in the [ __ ] is that there's a shrimp hanging down there that's all mould unbelievable how much dressing would you like dangerous about three quarters of start [Music] and inside the salad we've got inside the salad is the romaine the um the walnuts and you've got your blue cheese as well and that's one portion it's massive salads are large and it's usually good it's an entree [Music] wow [Music] it's bland the vinegar dressing is so opportunistic the um vinaigrette dressing is so strong just overpowering are you through with the salad oh yeah i am yeah so acidic yep i already know did you mention to the chef yeah no one listens to me you knew it was wrong you told them but no one's listening to you sorry my life but why is that martine doesn't listen to me and he has an issue taking anything from a female is this chauvinistic stance yes some of it it's absurd i understand disgusting i'll let him know thank you i am embarrassed by the food i just think that it can all be improved immensely martine your vinaigrette is too vinegary okay you know what is wrong with it because uh we've been running this food for many years martin you heard me right i'm just letting you guys know what he's saying okay this is gonna be the seafood grape i'm gonna set that in front of you here it looks like a pie basically they take the dish they line it with the with the crepes they fill it with the items fold it back and then they bake it they're not like your typical french crepe but why would you call it a crepe if it's not really any crepe i think when the seafood [ __ ] comes out it just looks like a slurpee mess of black [Music] can i have a word with your uh big brother is he here or not he's unfortunately not he will be here for dinner service tonight okay all right enjoy thank you okay oh that that is hideous it's hot in parts like in the middle but on the side there's stone cold [Music] you want me to take it is the oven not working no the oven's working fine you can't serve this [ __ ] and expect customers to float through the door i understand how long has he been here the martini too long you're not wrong there martine lost his mojo around here many years ago if you got someone who doesn't care about the food they're putting out what do you have martine he said it's hot in the middle it's cold on the sides he doesn't like it thank you oh [ __ ] how long has that been under the grill because it looks like it's been overcooked it's piping hot is he microwaving that i don't know girl yes when normally something's that piping hot like that it always tells you that it's been microwaved can you just check with a chef okay i'll check listen thank you okay martine the quiche is warmed in the oven yeah hasn't seen the microwave no no okay [Music] chef um quiche no microwave i asked him if he put it in he said no hold on i'm convinced this has been microwaved look at it it's congealed it's just like a rubber puck sometimes if he gets a little backed up i i've seen him do it before backed up this is ridiculous no how many is in the kitchen how many people yeah cook three three there you go well thank you that smells lily did you need more time to look at the menu or just um no i'll order now actually you know um i'll go for a uh muscle bangkok all right now mac and cheese lobster please and then i'll finish with lobster roll if you're looking for the most popular one it would be the main and the connecticut then we'll bring you three of them all three all right will do thank you so much my name's steven so if you need anything just let me know i know you are just making sure if you need anything just yell if anything's bad i didn't do it though so i don't want to know what was your name michael no what your name huh very funny you're a kidder when the chef ramsey joked on with me i think it added that personal spark of oh you know chef ramsay isn't this evil devil that everybody sees him as well first okay then the lobster mac and cheese after that okay and he has a chowder right now hmm a little bit watery for a chatter huh what a shame chef how are you oh very well d thank you muscle's bangkok i'm greg oh what are the owners no i'm not the chef trust me no i want to eat my food i wonder where you come from nice to meet you nice to meet you so there's one more owner to come yes brian so david brian and greg okay great lovely refusing thank you go ahead burn your mouth off my god [ __ ] me it's hot lobster mac and cheese accent lobster mac and cheese wow thank you speak of the devil and i'll let you in brian how are you nice to meet you i'm good yourself yeah very indeed thank you how did three of you come to run a restaurant originally david and i had the place uh down on eben away and then we decided to get out of there fascinating okay i'm gonna tuck into my uh mac and cheese with lobster okay thank you gets more more complicated i'm figuring we send out all three lobster rolls on separate plates dressed just like they would be yeah yeah yeah so far he doesn't like much what do you mean food wise their mussels can't taste of mussels because they're stupid thai curry bangkok broth mac and cheese it's chewy and rich and the chowder not watery it's not how a seafood restaurant should run this is not gonna be a good thing thank you all right this is the connecticut or the hot lobster roll okay you're this is the main lobster roll the main lobster whoops can i take your mind don't worry about that and this is the new york city lobster roll new york city yes connecticut maine gotcha already that's great thank you all right let's start off with ct drawn butter horrible soaking wet bread it's like eating a [ __ ] wet diaper so sorry connecticut but i am moving on lobster's not seasoned lamb what a shame all right so what did you think of the main pretty piss-pool to be honest i'm going to stop there thank you stephen [Music] fry spice seed scallops avocado egg rolls crispy wontons mexican asian indian it sounds like a fusion confusion [Music] how are you hi how are you nice to see you my name is amy amy nice to see you nice to meet you light wise i love that smile thank you what's the style of food here what is it is it classic america no no i think it's a plastic mexican with american twist or a twisted chef is there a misprint on there was that me grilled caesar salad no really the lettuce is grilled oh chop it on the grill you never heard of that no i haven't hit london yet okay i'll start off with that the grilled caesar no chicken just just do you know what throw the chicken in there why not oh the chicken i'll go for the um um hurry up before you steal my knife and fork hello oh yeah my name is kevin kevin good to see you bud can i help you yeah we're thrilled to have you here i hope you can make some sense out of this [ __ ] yeah kevin i need you [Music] can you excuse me for a second please you're busy multitasking okay where were we i'll go for the flash fine oysters um i'll go for the grilled salmon and as it's ready just send it thank you though you're welcome coming in chef i'm ringing in his orders okay okay so be prepared to me and chef franz is just another customer i mean as long as he likes my food we're going to get along just fine good to go walking out i think he's going to love this salad wait to grow lettuce i mean you can't go wrong grilled salad come on [Music] it's grilled you're still amazed i'm shocked i've never thought about it but it's true like wait why are we grilling lettuce [Music] sorry for interrupting just two seconds but this is the first for me a grilled caesar salad they actually grilled the lettuce um can you just show a hand if anyone else has ever had a grilled caesar cellar before anybody here ladies no [Music] sorry for interruption [Music] oh geez i always get nervous when a chef serves me the butt the lettuce when you've got the butt of the lettuce on you can never clean the lettuce properly and unfortunately it's not very nice inside [Music] dried chicken the salad looks hideous why is it so spicy you take it everything is spicy everything jesus thanks you

Channel: Kitchen Nightmares

Views: 2,974,354

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: d54Erbgwd4w

Length: 12min 50sec (770 seconds)

Published: Wed Jun 01 2022