moments more shocking than when i found out it's not butter | Kitchen Nightmares

we do things with passion with integrity i need 10 raviolis please the food here at the bistro is the freshest hands down [Music] 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 ready apparently um yes i 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 they all you're scaring me can i meet all the staff with the badges i wanna get rid of those bloody things let's call it meeting with the badges say hello and give me a badge let's go tell you about him you're a wanted man down excellent thank you next first name rebecca rebecca exodus madam wonderful come hear you hello name tag man fire's off veggies are down excellent would this be my french onion yes ma'am i can hear him now is the onion supposed to be so goddamn bloody good all right so we have the french onion soup to start you off thank you my donation who made the soup joe makes the soup wow thank you the cheese is barely melted geez 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 where's the oysters rockefeller okay great um thanks so much yeah it was really greasy on top okay this is watery and short of cheese and onions okay um what happened here that is a parsley infused oil any squirts sat 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 all right 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 it's just rockefeller what is that a bechamel on top what is that on there what do we put there on this holiday because 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 they should not have been can you can you see my ring but i don't see anything on the oyster nice well i've got it in there in there there 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 let's move let's keep let's keep 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 the rockefellers with that's funny man oh we have a look please put that down that looks oh why is it on a rack oh this is just so we can show it who makes the cake they come from cleveland and looks like a procession of funeral for the cake walk past the garden and throw some flowers at it as you walk past walk but okay ready it's what you do when people are dead long rest of the cake what you should be doing is look you should have that turn around you carry the front of the position okay okay you've got it from here here we go here we go excellent thank you what in the body it would have put carrots on it a puff pastry why would you do that this would be your scallop on croot thank you [Music] are these the local carrots micro carrots oh micro carrots yeah from chef from the local farm do you not think you should let it grow a bit well there i don't think they're there to to to be really eaten they're really for a garnish oh that's a garnish oh so i'll just add some color okay but i'd like to explain what we're spending on micro carrots yeah can we go through this after whatever you want to do you're you are here right there's 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 you're right 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 get a [ __ ] garnish micro garnish carrot was on as a garnish you're gonna hand the owner the little petite carrots casino how often are you in this fridge every day every day what is that this is the gyro we had earlier take it yeah put on there what's that this is chicken so you've got cooked gyro cooling down and you've got cooked meat sat next to raw chicken in a different tree so in a different tray and on top of covered baskets of chicken you cannot store cooked meat anywhere near raw meat rule number one just smell that just smell that and smell that [ __ ] smell yes i smell it yeah god what's the smell of can you tell me where that smells off because he's in denial that sounds like [ __ ] that is disgusting have you any idea how long a jar where did you find it where the [ __ ] do you think i found this if it's old we should have just thrown it out there's no reason to keep it any idea how many years that needs to be in all these [ __ ] two years all these jars and my children's life were stored at the back of the fridge just this has been eight years over there that is disgusting [Music] give me one more excuse and i'm gonna flip my [ __ ] lid this place right now is a [ __ ] hell hole and when you talk about jars of fake caviar in a fridge for nearly eight years that's just an inkling to how dysfunctional this place is because if you're operating it this badly i can help you in two minutes i can give you the best advice you'll ever get lock the [ __ ] door and close it down joe two seconds there's a bone the original vegetarian and the tomato sauce they put pork bones in it what the [ __ ] she's vegetarian that's how we do it every day sorry john is responsible for the methods that we use to produce the food get me john urgently somebody says if you don't like it leave john this this is urgent now a lady just found a pork bone in the ricotta were you to give to the sauce but we always always added sausage so you're serving poor bones in the sauce to a vegetarian that's how we prepare food for the last 40 years and i don't see that being a problem a pork sauce a [ __ ] vegetarian it's the way we've always done our business you can't serve a vegetarian a pork sauce do you want me to order you a coffee will that make it better are you okay because i can't hear you are you waiting for the buffing buddy no um my friend you got sick is he about to turn no no what did he have it's a lobster tail and the lobster he said tasted um funny and next thing i knew he was saying john yeah we have lobster at the mushroom and then you'd like a medical assistant would you like for me to call 9-1-1 jerry pass me a lobster towel please i need one lobster tail it's tough right why you guys throwing up he's in the bathroom and he's sick please show me exactly what you serve that customer yeah please thank you [ __ ] it now yeah all right okay no yeah your blobster's ready john come here seriously fishy pack of spelling ammonia yeah you smell that and that's what that man has just eaten that's pneumonia that's what releases when the body starts to decompose it's been pulled apart and then decomposed that's what makes it bad joe just clarify something for me we could possibly kill them kill someone and whilst we're discussing this and there's a man vomiting in the toilet now i can't believe this is happening right now it feels like [ __ ] to know that you got somebody sick and it's the first time you've got your head out the dough but it's johnny's responsibility no matter what because john buys all the product that we use yeah please should we call an ambulance it does not look well called an ambulance hi this is sal's pizzeria i need an ambulance the customer's not feeling well your face is really flush oh my god my worst fear is for anybody to get sick in my restaurant where's the shot or something i need a shot i need a shot of something i got a guy vomiting i mean give me something give me a quack somebody came to your house and you cooked them with dinner how would you feel he started puking all over the place a guy had some lobster and he has a reaction to it the gentleman sitting down oh my god i think we just saw an air balloon that's come out yes oh my god need to kill the cameras kill the cameras oh my god hi this is gross down here holy crap look at that lamb bones just dumped in there like that what is that chicken carcasses oh my god have a look in there look at the state of what they're cooking out of have you any idea what's in what box uh what goes where over here now you've got a little bag of chicken carcasses on this one here you've got some raw chicken cooked pork there this is you with 30 years in the business yeah hold on it gets worse i don't know what that is well look at the cheese or something but what is that there what is that what you lots of words the place is a filthy mess look what is that lamb bones and who's organizing this you haven't got a head chef jimmy is my head chef so we have a head chef before you weren't ready to confirm he was a head chef all of a sudden we discover a mess down here now he's appointed so why don't we just sell a place and just get out of this business it's like i was talking to rico has nothing to do with you has nothing to do with me excuse me what do you think i'm doing i mean you're calling me a [ __ ] [ __ ] i am you stuck up precious little [ __ ] let me tell you something boy here we go listen to me yes you are and you can't even accept it but you'll walk out again there you go flick the bird that's your attitude and that's your partner i'm really sorry but this wasn't like this before i got here she saluted that woman you weren't insane you weren't like blame me all you want these excuses that you're insane i'm just saying you're insane you can't even make your [ __ ] channel insane that refrigerator was not like that before you got here you're in denial flip out again i will never allow that refrigerator on those bones the moldy lamb bones i don't even talk to my staff like this out of my breast i would love you to go i will go [ __ ] i might have to go please you are so in denial you need therapy you're a disgrace to the industry you would get out of my restaurant are you still here not now guys please please please [ __ ] him hello everybody welcome to the greek at the harbor uh my name is eris uh we're gonna perform a little dancing for you right now so please enjoy the show there's more dances to come [Music] [Applause] hello what's that clapping going on greek dancing and the bella dancing and reading believable [Applause] [Music] [Applause] now i get what he's passionate [Applause] [Applause] [Music] finally something about despite eris pleasing some of the diners with his dancing we have a problem they continue to be far from pleased with the food what's wrong the batter on the fish and chips was still slimy the rose lamb was inedible give me aries please oh and they said all of it was lukewarm where's mike what is it just to smell that just not inside there inside what's wrong with that eat a little bit i'm not eating that it smells good it's what it's good you're sick mike you're sick man i'm very worried about mikey because it should be obvious when something's not cooked properly there's no way that you can say oh well they were just complainers it's real harris you need to know what's going on here as well as far as your father's concerned it's good there's nothing wrong with it he's not even a chef and he knows it's dry come on mike you stood there and watched that [ __ ] come out it's an embarrassment to catalonia you

Channel: Kitchen Nightmares

Views: 1,488,530

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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: y9r2YlgT3hU

Length: 16min 16sec (976 seconds)

Published: Wed Apr 21 2021