you wouldn't last a day in the asylum where they raised me | Kitchen Nightmares | Gordon Ramsay

tonight on Kitchen Nightmares my business is about to close Gordon is in Hollywood why come you to save a restaurant that is so unbelievable sir put your hands in front of you it feels more like the set of a Hollywood movie starring a desperate owner there is a [ __ ] boss here so don't argue about everything his angry son shut the [ __ ] up and stop picking at me and a manager who just loves to decorate I like to make and nice I don't respect Mark I mean what else does the guy do he's an interior decorator for God's sakes this movie is part tragedy congratulations it's a [ __ ] disgrace part comedy hey I don't like it but you clearly do good boy and part drama what the [ __ ] is wrong with you don't [ __ ] start with me but for Gordon ramsy it's a shocking horror epic was a m that just might be his toughest challenge yet whenever you I see that I'm going to be best off tonight it's the world premiere of sant [Music] [Music] LaBrea the City of Angels famous for its movie stars stunning Coast line and healthy lifestyle the ideal place to have a healthy restaurant but in spite of its location Sant LaBrea is in critical condition it's chewy it's like meat but not Dean the owner and his two sons Arthur and Sammy have been running Sante for nearly 10 years dry red wine so what what does that mean I don't only drink bro but business has dwindled to almost nothing and this Father's son team is in desperate need of Gordon Ramsay's help I'm the owner I am the cook I'm a janitor I also do all the maintenance is it water still on with a thin very thin thread I'm holding this place live you want to take his table maybe Dad should hell [ __ ] no you want it to be good right this place is running like without a [ __ ] Captain I don't think my dad can really be a manager how much you just man out man sack up and do this [ __ ] man I always wanted to be surrounded with good intelligent strong people I needed help like genuine help I hired Mark about 6 months ago there's a lot of food here I don't know who it's for my RO here is a little bit undefined it was really no job title I'll be the hostess I'm the best hostess we don't know we don't know what he does I think of Mark more of the interior decorator I want to make it feel like a a nice welcoming home I do what needs to be done I treat it as though it's mine I've worked here since I was 15 years old I don't remember the last time it was like busy just hold your breath it's only 7:00 the nightmare is the fact that I'm not making money my father is in at least $200,000 debt I owe everybody I owe the landlord taxes vendors short of my mortgage it's really sad I I gave it my all I it's my heart of my soul and my time all right man all right everything is u in Jeopardy I stand to lose everything I think we need chefs and Ram's help because we don't know what the [ __ ] we're [Music] doing everyone at Sant LaBrea is getting ready for Chef Ramsay's arrival I'm nervous and excited about meeting chef Ramsey it's like being awake in a dream AO didn't show up [ __ ] aurilio didn't show up again but owner Dean has just received upsetting news he locked his phone and his home phone is no AIO baby where are you man I need you his head chef AO is nowhere to be found come over okay I really need you today okay bye AO is a no show today so it's like uh what else is new [ __ ] Christ I'm a little bit nervous to meet shf Ramsey I heard the guy's like [ __ ] 6'2 in shape like he's a [ __ ] monster lebre Avenue one of the busiest streets in LA and home to hundreds of successful restaurants one thing's for sure the location is not an issue I'm about to find out what is my God how are you Chef Dean yes yes it is good to see you good to see you too this is different this is went to my place it is different give me a uh a little tour a little tour yes okay this has been remodeled lately not too long ago and I just put that in together it's supposed to be we grass you got grass growing at the cor we grass growing oh you grew that yes we do Jesus Christ almighty actually that [Music] there excellent okay you got [ __ ] I'm not going to give it to oh [ __ ] man huh something about Chef frzy it's just freezes a part of your your your brain so the food tell me about the is it all vegan no no we're we have chicken and fish chicken and fish yes we do I thought was vegan everything in the kitchen is made made in two versions either vegan virgins or non-vegan virgins how many chefs you got in the brigades uh Fu I have actually I have none today my chef didn't show up is he sick is he I don't know he's just vanished everyone takes advantage of me I'm not really making money I actually was spending money for last year what's the problem with the restaurant straight off what is it really money money is the issue here Mark spent $5,000 on these things they bought $5,000 worth of product product so Mark's your partner Mark is not my partner he's just lend me $110,000 Mark is just big talker he just talks too much he makes makes many ideas he doesn't follow up with nice to meet you good to see you nice to meet you heard so much about you explain to me what you do um right now I've been trying to make the place just a little more hip a little more fresh a little more modern right okay tell me about the design what are you what's the vision here I want to be like no other place you've ever seen you're definitely definitely not wrong there that's for sure thank you thank you I'm Dy to get something to eat get up to speed of tasting some grass do you want to pick I'm a little bit hot I'm going to sit outside in the Terrace and uh I'll bring you a menu yeah get some fresh air nice to meet you MK nice to meet you too really really thank you sweaty hands your hands are sweaty mine yeah I'm very hot I'm very hot and I only wear this for you and it's hot so I can change it now exit he is hot hot hot hot hot hot hot hot hot hot [Music] hot all right good afternoon shy Sam how are Budd I'm all right man we got aou you we can I give you I'll go for the patty melt the turkey please patty melt okay and then I'm fascinated uh which I've never come across before mofu what is that it's like a it's like it's like a stir fry mixed vegetable stir fry with the with black bean sauce it's a little bit spicy okay and then I'll finish off with the black and salmon thank you brilliant all right got it wow Modo tofu got tofu way a grand order man come on hey what's the dog's name please tubs tubs okay Turkey Patty Ms Turkey Patty Mount absolutely thank you Jesus Christ what is he eating right now that he's looking like he's picking through it like it's dog [ __ ] turkey melts my [Music] God if this restaurant Prides itself on being healthy that does not look healthy that is dry and they are disgusting come here look smell tubs there you go little bit more tubs there you go buddy he he he's feeding the turkey Pat to the dog dude I saw him feeding the burger to the dog first I'm so glad the dog ate I was so glad cuz I thought if the dog doesn't eat this burger we're [ __ ] uh this here is a [Music] mobu oh come on this is a joke he doesn't like it didn't know modu means [ __ ] in Chinese that's for sure he's looking laughing his he's laughing his he's ripping cooked to hell and I'm stuck here the cental laer withu oh come on that he shocking my God that's what he was that's what he was ripping apart oh that's horrible though maybe he can get through to Dean about the food you can smell it you can taste it you fed and this is the salmon here black and salmon black and salmon absolutely okay very [Music] BL it's dry and it tastes way too fishy for salmon like it's been in a refrigeration unit that's not even properly cool disgusting God the food is bad how was it just in terms of the presentation it looked like a dog's dinner then you get to taste it m it's hideous healthy food yeah does not have to look like [ __ ] and taste crap I'm S I agree with you so oh god oh Jesus oh not that bad show me where the salmon is it was smelling fishy un [ __ ] believable fresh salmon oh dear that's wild salmon when did it come in yesterday yesterday my salmon was very fishy you got all that in there yesterday yes yeah that's you got the salmon and the turkey in the same container melting so the chicken comes in fresh yes it does I guess this is extra you know whenever we have it why are you lying no I'm not lying to you this is not exactly what I expected to find in a healthy restaurant what else is in here one Chef Ram you found all the stuff that's been there for a long time it's rotten it was very disturbing to me your food is about as healthy as these vegetables I didn't realize that nobody looks in the refrigerator were you going to serve this tonight no all of a sudden Dean there's a lot of food in there that you're not serving when I smell [ __ ] hey I go straight for the [ __ ] juggler I felt destroyed it was unbelievable I I feel like breaking down completely I let the Shelf take care of the the the refrigerator I don't look into it this is your business yes it is it is true there's nothing for me to say the biggest problem in this restaurant is you congratulations it's a [ __ ] disgrace [Music] coming up m is a pile of [ __ ] Gordon transforms Dean where you [ __ ] idiot and gets him to take control of his business there is a boss here even if I'm wrong just do it but there is still chaos in the kitchen [ __ ] owner what the [ __ ] is wrong with you don't [ __ ] start with me can manager Mark take the Heat and then later one shocking surprise sir put your hands in front of you that will change Sant laaa Forever After Gordon discovered the deplorable conditions of the food storage it's rotten owner Dean is devastated I mean it's okay if I sit [Music] down dad got very emotional I felt like hopelessness kind of feeling from him you know in away it was really [ __ ] sad what happened today man will not happen again because you got Mr Gordon on the [ __ ] side yeah you get your goddamn right will never happen again and all these things supposed to be dumped by goddamn aelo yesterday look at there he is where have you been I they bring that somewhere 2 hours late chef Aurelio finally shows up for work you better [ __ ] deal with this like a man that's all I got to say what happened with all the stuff inside the refrigerator is all bad and molding and [ __ ] and stuff like that we should have dumped it before do you remember egpl supposed to be dumped you know it's okay who cares dude yo man we had a [ __ ] up situation today man can we even trust this guy can we trust you anymore or what I mean I don't know no man we trust [Music] them take him back with open arms seriously it's it's the cancer you're talking about we can't do this anymore man my dad's got no balls man he got no balls in terms of this he can't get rid of them can you get inside and look and see what's going on please take care of everything I'm distressed you know I can't serve any food without I'm stuck here I have no choice I got to keep him because I would have no one otherwise I see the tears foring dead I really want to cry it's all right man it's going be good give me hug man show me some love let's get some let's get some some fatherly love and [Applause] [ __ ] all these chaos all these confusions this is the worst thing can happen to a restaurant owner actually it's kind of clinging to me it makes me feel [Music] bad for for dinner come on with me please jisur as it is and for yourself sir uh the saffron now that Chef aelo is here for dinner Gordon has an opportunity to see if the restaurant food is any better when the chef is around did you see the fridge yeah yeah oh anything to say say or no I don't have any nothing to say it's my fault he knows it's my fault I guess it is it is my responsibility after all I'm just a cook I'm not in charge I can do whatever I want here so you know that's why I never go somewhere else I need pants dud pants I need pants you have some more pants ready the chef hasn't put the stuff back in the fridge they they didn't you know they got busy so they got busy M why are you scared of the chefs uh because if you leave nobody going to be served aelo as one of those entities in my life that I can live with and I can live without I'm tired dude we have a Mediterranean platter like humble stabuli good it's too heavy it's too much oil it's not the worst it's not the best though it's an hour into service and dinner conversation at this restaurant is primarily about the poor food whatever will you will you bite this and tell me this is good okay maybe I should give them a recipe of how to make excited about eating healthily this evening no we're not very happy with this no right damn thank you Che having heard the general sentiment of the customers Gordon heads back to the kitchen to get to the root of the problem Jesus Christ [Music] oh my God oh my God what is that you almost got in all together unduck it's duck but it unduck it's fake fake duck fake duck so you call it what we call unduck unduck unduck right now I feel like I'm getting completely [ __ ] is that popular yeah it is actually a lot of people ask for that too unog [ __ ] duck [ __ ] duck that's fake fish fake fish and it looks like fish and tastes like fish and it's got seaweed on on outside we have everything that's on this is incredible so far I've had unduck unfished and unfuckingbelievable what a mess not my favorite no he God bless Los Angeles you're joking after a disappointing dinner service thank you so much I hope you guys see you guys again thanks again have a great week Gordon confronts the staff with the harsh reality of the situation I'm somewhat confused um nobody seems to take and accept responsibility everybody's a free-for-all no rules no one's fear for the job just a lack of care I think a manager needs to make sure that things happen all these things that unattended to I I have to take blame for it's all me for some reason people are not listening to me my management style is not functional it's not working let me tell you yeah what the problem is here at Sante lack of management yeah that's clear that's happening but let me tell you the biggest problem here the biggest problem here is the food not just the food it's the [ __ ] everything's a gimmick unchicken UND duck your philosophy is not healthy style the [ __ ] I uncovered in the freezer the discovery in the fridge you got grass hanging from the ceiling it's like [ __ ] Lord of the Flies up there have you seen the [ __ ] hovering around there I am not going any further until this place is [ __ ] clean and I mean spotless if a health inspector had witnessed what I witnessed just in one of the fridges bang Game Over clean this [ __ ] pigy this place does not deserve an A and the only thing you're getting from me tonight is that an F there it's staying on and guys I'll take it down tomorrow personally yeah when it's up to the standard of an a now move your [ __ ] [Music] asses there is staying on after giving Santi LaBrea an F for their filthy kitchen I'll take it down tomorrow personally yeah when is up to the standard of an a now move your asses the staff worked through the night the FL coming out of this one cleaning every inch of the restaurant I certainly wasn't going to have Gordon come through and say what is the matter here did you not listen a thorough cleaning is the first step that Sant LaBrea has taken in the right direction but before Gordon can change the menu or the food he needs to change its owner good morning good morning sir how you feeling very good thank you so much I'm tough day yesterday yes it was very tough really tough but tougher than I expected what worries me is that the burden is on these you're not letting go you're not releasing any of that pressure it must be so frustrating inside because nobody's listening Dean that's the problem the chef's not even listening you employ them they don't employ you you have to know how to talk to these staff you're correct yeah we're now standing on the top of the canyon nobody yeah can hear us so what I want you to do is let it out let's start off with Mark first yeah what have you got to say to him get get the [ __ ] out of my life I don't want you around yeah that's it that's how you tell stuff pathetic here we go mark understand that you're here to run the restaurant yeah not to run crap up my walls start listening to me now Chef AO if you ever leave my kitchen that state again look for new job you little [ __ ] aelo what what what's going on with you didn't I tell you to go ahead and clean the goddamn refrigerator I mean [ __ ] it's not difficult it's business you have to get a grip before it's too late I want to know from you face to face that you are going to accept responsibility and more importantly take control I've got to hear you it is hard for me to let go but you know I have to take Chef ramy's advice Mark that's better good listen no more [ __ ] no more [ __ ] [ __ ] around no more whatever it is that you bring no more functua [ __ ] and don't put the mirror here don't I want to put that there just do it for me this time please this just just this time what the hell no more okay no more excellent AO give it to him you limp dick aelo what the [ __ ] I know you for so long and I know your family I was stupid enough one one time three times four times six times 10 times I took you back man who the [ __ ] is in charge in this [ __ ] kitchen good well done now that sounds like a boss it feels great to just scream out and say those things I'm not used to doing that W come you idiot last one here we go where you [ __ ] idiot God damn it excellent good hey Gordon right now kind of gave me a little bit more confidence I'm ready now to go ahead and do my job a lot better how dod you feel great having completed the exercise Dean returns to Sant and puts Gordon's lesson into action unfortunately it's with his son what the hell happened to all my apples here oh please man I took this [ __ ] out I don't want to see the the end of the bottles here I took them out I'm not putting them back don't talk to you like this anymore okay don't [ __ ] even if I'm [ __ ] wrong dude it's humor my dad exploded it was a Kodak [ __ ] moment man there is a [ __ ] boss here so don't argue about everything just do it it's my [ __ ] I'm responsible [ __ ] he laid it out man like a little bell out of [ __ ] flame and [ __ ] came out it was awesome it was great at the end of your sentences say but I'll do whatever you want sir okay last am I the boss here or not you are then listen listen to me that's it after Dean released his frustration everything settled down just in time for Gordon to inspect the kitchen good Peppers fresh yes fresh it is good Gordon came in and he kind of checked everything out and yeah everything was good everything was clean topnotch welcome back yes yeah yeah ke it there yes yes thank God the F did not stay more than you know 10 hours overnight never with the kitchen now in proper working condition Gordon turns his attention to the food two specials on the menu tonight yes first dish is a Hal we're going to cook it in the marinade second dish salad of shrimp local shrimp it's really nice to see Chef Ramsey be able to take his Gena and bring it down to our level like we're doing ghetto Gordon shrimp dotted around this is C celebration of California and now on halber two vibrant straightforward dishes it's 30 minutes before dinner service and although everything appears to be moving in the right direction Gordon gathers the group for an important meeting now Dean yesterday there were some serious infractions in this restaurant yes spoiled food yeah problems through out yes here he is do what you have to do put your hands in front of you [Music] together [Music] okay do what you have to do this sir put your hands in front of you PS together I had waa like [Music] what what the heck is that what did I do I said where did I break the law it was a scary moment I am fed up up to here with you walking around picking up after your Chef running around after your sons after Mark tonight you're not doing that you're not touching anything tonight you're going to tell them exactly what you to do run your business vocally you're not getting arrested you silly Billy hey relax look at him he's about to cry Jesus Christ I see what you mean you're yes that's right my dad's supposed to be a manager he's supposed to be verbally conducting the situation as opposed to like physically cleaning about their people thank you Bob okay first T just about to arrive let's go good luck by the way thank you try not to show their handers keep them tucked in there yes let's go okay guys I'm supposed to be the boss so I can't help you okay just do it but you can I'm very very excited about tonight and I am looking forward to see this place swamp now I'm going to try not to let things go out of hand good evening nice to see come through please sorry keep you waiting this is Mark our Hostess for the evening Hi how are you get you guys some beer and wine tonight P the specials yes yes now let me go explain the specials real briefly we have a a spiced halet which is marinated in fresh yogurt and then we also have a shrimp salad the specials are really good um and they'll be gone quickly I'll have the special the Hal special you got it okay this is for table two two halab special Showtime I can't I can't clap but did you want something to drink and who's triing again oh no he's a napkin it was a warm night here in La I thought oh I'll be smart I'll wear a light shirt hi ladies how are you good how are you do you guys have a reservation he's touching them with these sweaty Palms don't touch the customers I wasn't sweating that much but the shirt was catching all of my sweat oh I don't like wearing deodorant what can I tell you damp it down or dry or absorb I don't know it's all leaking over oh my God [Music] [ __ ] don't touch anything I can't help it it was touching to have to be in handcuffs and just try to work normal way what is this doing here can you take it to the front please right now hurry hurry hurry up like run run run Run come on I'm always tying the loose ends for everyone now I cannot okay halat now okay one halat for this order this is one of them for table two get the H it ready it's ready take that take that take that all right ladies enjoy looks beautiful oh it's really good the specials have may sold out which is great news now Mark well he's just sweating like a pig running around like a headless chicken and sweating all over the place and as for Dean I don't think this guy is finding it easy he's struggling not to run around after his own star crazy this one is this one you sure table two yes yes just go it's fine table two that's the last cibit right D um you want any of the specials cuz I could maybe hold one cuz I think they're going to be gone I'm going just tell them to hold those three hbits okay until they get your order all right aelo aelo will you hold three of the specialist on table for give me a ticket please okay give me take all right the Halibut I'm out of right now so sorry you said you still have one halat left or more no more no more so what is this going to do with this one Mark can you come here for a second first of all you took an order you took a [ __ ] order don't [ __ ] do it godamn it Mark should be taking order he doesn't know how to take an order he's he's always making mistakes and I let it out I understand I understand [ __ ] boss here I understand I understand it's Crystal Clear it's Crystal Clear dude Crystal I made a poor choice at that moment it's not like I spit in someone's suit are you guys that a pause or St thank you so much there any more wi or anything I'm good thank you thanks for coming you got menus tucked under your sweaty arms oh God oh my God you can't tuck menus under your sweaty armpits and then hand them out yeah I hear you mark please what he doing now menu's tucked under his armpit Gordon please send him home send I don't need him it's your [ __ ] memory stop the [ __ ] has to leave Mark has this very very bad sweaty armpits and he put the menu under his arm you have to take care of that it was ugly go home and change that shirt God damn it please please just run back okay run back you got it you got do [Music] something as Mark heads home to get a new shirt back at the restaurant customers are lining up and Gordon is on a mission of his own hello sir um I've got a friend that sweats a lot I'm looking for a really strong anti-ant but really strong thank you and I'll take both these thank you boss thank you it's a different shirt it's heavier I'll probably sweat more but at least people won't see it cuz it's a dark shirt hopefully if this one takes the sweat G if I kick my [ __ ] ass sorry yeah yeah okay two okay now stop thank you sir okay hey quick Jesus Christ secret made for a lady strong enough for a man he's [ __ ] funny little limey bastard all right come here you let's go I would like to think you've learned your lesson look at me if he undo these yes I want a guarantee that you're going to run your business and not pick up things Bob do the honors please thank you I'm positive yeah don't fall back to your old [Music] ways thank you officer Bob sir Let's Go Dino Mo yes yes yes yes come on no no no aita when you're ready I can take another order let me know once Dean's cuffs are released his managerial skills are put to the test there's a hair in our no way and then her pasta was C opening with oh my God that is her what the fu is this make another order of Penny it's going take long I don't know if they want to wait do it now I'm waiting to boil in this [ __ ] man just take the hot water from here take it easy relax I don't want to take it easy relaxing take it out of there I just want Aela to understand what's really going on I needed to be the boss I needed to actually do my job you want to cook I don't want to cook I want you to cook just listen to me go the back don't stay here I want to stay here and you're going to do what I'm asking the go to the back stupid [ __ ] what a [ __ ] attitude after another disappointing dinner service comes to an end thank you thank you thank you Gordon tries to make sense of one of the most bizarre evenings he's ever witnessed the good news first within 15 minutes of announcing the specials the halbot sold out Dean tonight showed significant signs yeah of becoming a better manager unfortunately I had to hand up you in order to get that out of [Music] you the biggest problem still in this restaurant is the food the feedback is the food is Bland boring and barely mediocre tomorrow we are going to relaunch this restaurant I want people to say lante yes is the healthy restaurant where the food tastes great coming up what what what a crisis in the kitchen pushes Dean over the edge best and aelo out the door what's the matter you are not going to believe what happens next already are on Kitchen Nightmares if there were ever a rest restaurant that needed a makeover it was Santi LaBrea and Gordon's Crew worked through the night to pull it off excited big big big day today take off your blindfolds the new Sant La bra clean fresh and green this is beautiful we cluttered the canop inviting fresh here we go outside Pao right through look no dirty white curtain fresh Shades hand painted blinds new Ben is oh this is [ __ ] comfortable man look at the color of it nice new vibrant it's almost like the dream materialized everything I was dreaming about just came in flashing in my face what a change what a vibrant sexy healthy change awesome I move to tear so much he's a brilliant man so cook ready to go inside yes look at this oh my God oh my God oh my God we painted the entire restaurant we added a beautiful mural on the wall that was flored I mean if my mouth could like unhook it would have done that no more tacky plastic tablecloth a proper healthy vibrant Fresh Restaurant no clutter you two just don't clutter the place up again this is what La wants this makes an incredible statement they took what we had and they made it better and smarter and beautiful now this oh my God the menu absolutely crucial when you come into something healthy and vibrant oh Jesus Christ oh Christ dad got really emotional when he saw the new menu I'm so happy to see my dad happy we're not looking through 150 bits of crap it's fresh and if it's not fresh it's not on there I'm happy for you you deserve it and your sons deserve it thank you man no question this is a good beginning I would never ever be able to do it without Chef friend okay absorb have some fun and I'll see you in 5 10 minutes yes well done in preparation for the big relaunch Gordon introduces the staff to the new dishes gone is the Bland MoGo dofu and dried out fish in their place wonderful chill tomato soup egg white for Tata the eggplant sea bass casset the lentils the salads and your favorite the tofu yeah it's been grilled it's the most important night so far of sant Le Mark you're hosting tonight greet sit them down don't take any orders you got it no worries well don't just stand there staring at the food get some KNE and forks and taste it it was an amazing day today brand new restaurant brand new menu brand new feeling brand new man it's relaunch night and time for the world premiere of the new Sant LaBrea Hi how are you guys tonight what are we doing we okay I don't want to see CLA here all right I want everything to be clean at all times okay hell it wonderful wonderful SE like the cheese appetite sure this mushroom with the cheese first and then the tuna on the beat salad thank you man do you decide if you like any wine Santa Barbara Santa Barbara you got it thank you thank you what are you doing can I you don't want me to bring one I thought he wants me to sell wine so I'm trying to do you want me to just tell them then okay Mark once again he didn't listen to my instruction and he was taking an order and uh I wanted to take control of that don't I already told you once who the [ __ ] is in joh don't take an order I won't I won't okay relax I won't tell me once I'm telling you again you told me to take drinks I want I want this take an order Dean is the boss Dean is the honor Dean's word is go Dean's feeling the pressure as more and more customers arrive at Sante so put things in in in its own place and don't eat Don't drink don't do anything here this is not good okay whenever I see that I'm going to be bissed up and his kitchen staff is starting to feel it too just hurry up a little bit you got to got to run a little bit just hurry up a little just hurry up a little bit I need the food out I can do those two things at the same time just listen to what I'm saying do it fast you really want me to live look I keep in mind what I say okay what what I'm keeping mind what I say God damn it stop it goodbye [ __ ] out of my life I'll do it next let's go CH be right with you in a second you want to treat me like his all his employee that's bu [ __ ] I'm not like the other guys where is our grilled cheese and our hummus D what come here what's going on what the [ __ ] is going on what's the matter out here I don't get out I'm tired of this [ __ ] ailio ailio [ __ ] relaunch KN come on what's going on on what the [ __ ] is going on what's the matter I don't [ __ ] f up with Dean's new management style Chef Aurelio takes off during the restaurant's most important dinner service aelo [ __ ] relaunch night come on what in the [ __ ] what happened he's going like this you know going slowly I can't [ __ ] wait for it I said hurry up and listen to me he won't listen so God damn it I don't care enough already it's the end of the lion I'm not going to take it anymore this is unbelievable the [ __ ] Chef's run Dean's going [ __ ] crazy what have I created a monster said run your business but don't start slamming into everybody the rest's filling up this guy's [ __ ] mad I just want to I want to say I'm sorry to the chef I want to tell him who is De you know like he's not a good man come here I just want to say I'm sorry okay no no no but listen listen come here this is important this is lach night I can't beg the [ __ ] you do care don't you I can't I beg you all my at least at at least pay me the rest of the money you owe that's all you [ __ ] care about I'm not going to You A Goddamn s I'm not going to war without okay how much money you owed he owe me 140 okay here here no no no no no come here there's 100 okay the rest it comes after service please I just going to do this tonight because of him okay thank you thank you come here calm down big deep breath yeah pretend you're in a yoga class just cool now discipline yeah but don't screw it okay big deep breath it's an hour into dinner service right thank you yes and Aurelio's absence has caused a backup in the kitchen Grill four portions so you stay in front yeah yeah she's out in the dining room customers are left waiting for their food we've been sitting here for like 15 minutes 15 minutes only I have some people waiting here for longer than that sorry about that this is brand new I was watching everything fall apart no food coming out our customers were like waiting hungry waiting hungry waiting hungry with a dining room full of hungry customers Gordon tries to salvage the evening we started off badly yes really badly can we at least finish strong you have to look at me motivate the team as well yes get a grip yes let's go yes breathe deep don't worry about me don't worry about anything just do the best you can t b for table want right you want go okay one more CH this restaurant belongs to all of us eggplant we all have a lot of passion for it now it seems like we're closer together look at it beautiful mine really good and I really like the sauce and the vegetables that it's on thank you thank you thank you it made me feel this much better I learned a lot from this experience about myself what I'm capable of what I can do learned how to manage this place after a less than spectacular start the staff at Sant laaa rallies and pulls off a successful relaunch thank you thank you very much thank you we've come a long way since the beginning of the week trust me this place definitely felt like a completely different restaurant from the one I entered when I first arrived here hey each and every one of you cared full of passion energetic and more importantly we didn't give up work together as a team yes you guys are a family okay good night good to see you thank you so much line wise good to see you too put a smile on that face good night good night I need 2 minutes with you guys give me 2 minutes please yes right take a seat okay you have everything you need yes to make this place successful I honestly truly believe in it so manage it and don't be scared I'll try I seriously want this to work I'm rooting for your success thank you so much genius thank you again thank you thank you sir thank you make it work you got two great boys there you very much m m take care bye thank you so muchuu tonight on Kitchen Nightmares a fine dining beastro welcome to Camping the see that's not so fine the plates look like they've been picked up at the local flea market we are losing 10,000 a month a well-intentioned owner is desperate what's at stake is my dram you are seriously seriously leading this place into bankruptcy his loyal wife couldn't be any more supportive and I'm very proud of my husband to say take this chance but with a head chef that is clueless it's the most expensive vegetable on the market you want that it come from the different part of the world Chef it comes from the different part of the world are you listening to this a sue chef with a bad attitude no I didn't you said you got one there and there two veggies I said three times guys full of [ __ ] I'm a better Chef than pinto and a weight staff that is ready to Mutiny you're hiding and you need to be fired Pino has one speed and that speed is [ __ ] you what you doing you're not a real Chef are you Gordon is ready to crack the whip we now come on in an attempt to turn this nightmare back into a dream it's hard when you just put your faith in something and really believe and believe and believe and it's still not coming that hurts coming up on Kitchen Nightmares lrange Illinois a well-to-do commuter town outside of Chicago Terry and Carol were high school sweethearts here two years ago they fulfilled a dream and bought Cafe 36 an upscale French beastro there you are oh thank you very much for you sir my dream was to have my own restaurant Be My Own Boss okay thank you I'm 58 years old old is at a time when most people are thinking about retirement I'm just going to get out of the way for a while unless you okay 6:30 unless you want me to pH do something I was very nervous with the whole idea but let's try let's go forward with the dream that he wants to do okay talk to you later it gets me upset that sometimes he doesn't delegate I'll do the vacuuming I'll clean the bathrooms I'll get the bar stocked leave this here for Terry you go do what you got to do to we'll go smoke Terry why are you doing this work and you have a staff standing back there why are you doing it and the onion soup and the onion soup coming up that's coming up right now penno is really a great chef the food is tasty it's good and it's done [Music] right Pinto's sanitation skills aren't the greatest he uh he tastes a lot of his food as he's making it [Applause] the running joke is you know do you want to side of saliva with that I don't like sticking my fingers and food I think that Cafe 36 would be a better restaurant without Pinto well nobody's calling out tickets so I don't know you know I mean it's just somebody's got to be in charge this is the problem Terry and Carol keep talking about how Pinto is so awesome and everybody else knows Pinto really can't run a kitchen table 13 waited 25 minutes for a house salad in a suit the customers reaction in the restaurant is very positive mine is not cooked they were Rock I'm going to send mine back really it's we're hurting at this time we'll have nights that we'll only see six or eight people for dinner service we just don't understand what's not working I am so sick to my stomach I have chest pains Carol and I have never taken a paycheck since we started the business here's the pills more more bills I really love my husband want his dream to come true that's all that's that drive and their Passion of the dream to say we want to make it [Music] happen thank you CA 36 okay comes Ramsey where I you saw him walk by the window hi hello Mr Ramsey good afternoon nice to see you pleasure to have you with us my name is Terry G I'm one of the owners this is my wife Carol how do you do how are you very nice to meet you pleas have you here so very happy to be here very excited kind of restaurant are you running we try to style oursel after what we call an American beoke trying to have fresh seafood Steaks Chops sandwiches pasta yeah I can't wait to taste okay right over go the restaurant's big how many seats have you got uh we can seat about 85 in the main dining room right and how many booked for lunch today we have 11 people in the restaurant right now and that's unfortunately a little bit of a typical day for us this is douglas douglas will be your server today when Chef Ramsay walked through our doors you know I was feeling really good and I thought you know this is going to be great um specials today the uh Roto today is a wild mushroom that's pretty good um Dy to taste the risoto okay yeah this fascinates me I've never seen a duck and a strawberry together yes well you good chance to try it and I'll take that rare please rare thank you so much crep of the day is a sauteed Atlantic salmon I serve an awful lot of them but I'm not a big fan of any Crepes at all Doug is a special hey no okay so the Crepes aren't special no I don't think so okay why don't we give him a shot let's give a shot yeah exactly you can tell me I love that honestly let's go for the Crepes I know not to order the Crepes cuz they were frozen frozen crepes are crap I got three courses Pinto please fire The Crepe forto and the duck salad please for Chef Ramsey to coming in it's very exciting am I nervous no I think everything is good always makes me feel nervous when I sit next to plastic grapes caked in dust and the plates look like they've been picked up at the local flea market or the dollar shop is this the normal um qu so lunch is normally this lunches we average three or four people three or four yeah unfortunately one of the problems is we don't get the food out in time for to do a business lunch holy mackerel let me go check on your food certainly you ready he want a dark salad rare that doesn't look very rare right no get you know what bring out the whole thing gu full of [ __ ] PR turn there no wonder know what comes for lunch it's taking this long coming out way too slow well we fired it [Music] all does food always take this long yeah I see your food putting up grab I'm relying on the Chicago to suburbs train being pushed through the dining room it's so old fashioned all right CH wow w train play is hot that's the wild mushroom res and your duck salad rare strawberries place are dirty they're just old PL or yeah okay R and I really got nervous when he started eating but I believe that the food here is well well above Excellence the rato exploded mush and it just disintegrates in your mouth and it's very salty we'll bypass that don't ask him to make it one way too salty it rice is mushy okay just telling you what he's saying that's fine the result came out nice it was good it was really good I always know that Rota was overcooked all the time once Gordon Ramsey comes in here and tells him this is mush this is you know it's like yeah I've been saying that for months Boy orange strawberry duunk [Music] right w [Music] Jesus what a bizarre combination what's with the walnuts what are they done candy Candi walnuts candied walnuts as if we need more sweet on there that definitely didn't work p the Crepes okay when you see a chef putting those ingredients together it's it's rather sad really clearly no one's controlling him and he hasn't got a [ __ ] clue okay Chef the next course your salmon Crepes they come out like that normally all the time while they done chop them up um no that's how he makes all time he just puts extra on top I believe who makes the Crepes um I believe the Crepes I store bought no yeah damn look at that and this is the speciality I'm fed up with eating crap of the day you think of a CPE you think of something nice light crispy tasty not something mushy and hideous that is shocking I thought you looking out for me taking this away oh yes please look enough for you it's even going to bypass the pigs you don't like it none of them I don't think there was anything he even said was okay I was just in shock and where did you train from I trained uh in Italy and working in an Italian restaurant correct I thought the rotto was an insult it was mush okay where is the ratoo rice it's in the cooler can you get it to me I'm just amazed that you lived in Italy that length of time you studied there you worked there and they didn't even teach you how to make risoto what's that date 220 what's the day today 28 you've got the balls to walk in here on a Thursday and serve that [ __ ] from a week ago it's mush there was no bad on still food nothing smell bad why in your tiny mind you think it's still fresh from last Saturday it was in the reaching cooler a reaching cooler confirms in your mind that it's fresh well I'm sorry but I mean you know this is really weird for me this has been going on for a while Pinto tries to stretch the food as far as it can go and sometimes too far bring me everything in that fridge that's a week C you call yourself the executive chef you should be ashamed you served me rot from a week old oh my God all this is from last week I was very shocked to find out uh that we were not serving fresh products it was such a horrible feeling and then I was getting very angry and mad inside myself to say how could my staff do this chop clamps we're keeping clams from a week ago smell that what does it smell of that doesn't it smells good smell congratulations you haven't managed to kill anybody off what are you doing you're not a real Chef are you yes I am what any chef that keeps hold of that crap in his fridge for a week two weeks in my mind have given up a lack of caring a lack of responsibility and more importantly ignorance [ __ ] me what more can you say coming up this [ __ ] thing what's got Gordon running circles around Cafe 36 embarrassing could it be that the chefs can't get any food out of the kitchen I think they got to catch the shrimp first could it be that the waiters are completely fed up it's going to be like a 5 minutes all right they told me that like 30 minutes ago Pino has one speed and that's [ __ ] you or could it be that the owners are in denial you are seriously seriously leading this place into bankruptcy one thing's for sure we don't know what our ass from a whole number Gordon is in for the challenge of the year you're not a real Chef are you that's coming up on Kitchen Nightmares Carol and Terry have put everything they have into Cafe 36 unfortunately this restaurant may be too far gone to save that lunchtime that was a tough one that one are you trained in the business have you had a restaurant before I have not no have you ever had a rest before absolutely not you've never had a Russ before no Terry sorry how much did you pay for the business a million 25 no million one million one I'm sorry we put our own savings Ira accounts we had a large four-bedroom home that we sold and used the the proceeds and they ask gr from they to put into the business and you're here lunch and dinner yes Carol drops me off in the morning we only have one car between us uh we sold the other one everything is very scary right now for Terry n to see where we're headed it's hard it's hard when you just put your faith in something and really believe and believe and believe and it's still not coming I respect the level of sacrifice here but you're pondering and quering to why the business isn't coming through the door correct it's on the back of the food when food's crap it's crap the chef's cooking me a risoto with rice that's 8 days old I I just I'm still in Shack yeah you have to focus on the wrong not ignore it right yes we certainly got an eye opener today yeah I'm panicking on both of your behalf I'm I'm so sorry I don't I'm not trying to hurt your feelings you know that don't take it the wrong way please no I understand and I'm here to make this work you must understand that and that's you know the objective from day one um good to catch up thank you we got we got we got a mountain to climb and uh it's uh it's a tough one as the staff gets ready for dinner service Gordon Ventures into the kitchen to do a more comprehensive investigation pesto vinegarette looks like oil out of my car engine unbelievable everything's frozen frozen and defrosted place is a mess Pinto certified exec what's going on here what's all this stuff floating in water that's a grouper taken out from the freezer you keep it fresh frozen fresh frozen yes there's no such thing it's either fresh or it's frozen I what's this in water it's a salmon shf Frozen it was a fresh frozen you keep it frozen fresh frozen it stayes more fresh it's mad it is you're making all this fresh stuff freezing it and then taking it out two portions at a time per day because it doesn't sell enough and what if you had planned your business like this to do with business that's lazy everything's frozen trout stuffing so we take it out we slow Thor it yeah cold cold cold yeah slow Thor we stuff the trout then we refreeze the trout yes arrest my case certified jerk shf the grouper was a strong smell that's it that's a chef's uh [Music] opinion it's dinner time and Gordon is about to see how this fine dining restaurant is anything but fun hello good evening welcome to Cafe 36 welcome this evening would you care to see our wine list I'll start here with you how are they they're terrific would you be able to do the salmon sure I can do that we need to fire a Cobia and a salmon too I'm very nervous very nervous and very scared and we're just hoping for the [Music] best let what is that this is the butter that we use for the escargo it's parsley chai garlic the Butter's Frozen as well what don't you freeze here's Chef Ramsey one of the best chefs in the world telling Pinta that you're doing [ __ ] wrong in fact you're doing it bad it was great to see Pinto eat a little humble pie what stuff don't you freeze give me one ingredient like a calamari comes in like the calamari comes in we never freeze it so the only stuff you don't freeze is a stuff that comes in Frozen astounded by what he's just witnessed in the kitchen Gordon seeks out the owners teing Carol I'm panicking Pinto it's crap I um I don't get what he's trying to do there jimy in terms of all this fresh frozen stuff everything in fresh cut up portioned Frozen it's 45 minutes into dinner service and most customers are still waiting for their food I feel like I'm drinking more than a meat you know that's probably the reason I don't wear a watch cuz Tak so goddamn long here the nightmare of Cafe 36 is still food time not being able to get your food out of the kitchen really makes your job as a server difficult cuz that's pretty much the description of your job to serve I think they got to catch the shrimp first is this slow everything seems so slow yes if you have one more person then it goes faster yeah if you had one more person it'll go faster yes sir Eduardo no wonder you've gone so old you've aged waiting for the last main course huh while the kitchen is struggling to cook the food Gordon also sees a problem with the delivery another departure holy crap I'm not aware of any particular reason why we serve on cards I thought people got pushed into a Mory on trolley no right not serving food would you like to hold the plat by the hand or you want to push a trolley all day long I would rather hold them by my hand when the orders finally make it to the tables customers find it's not worth the wait is rare rare rare what you order medium medium bloody rare might have to send this one back please the New York's supposed to be medium huh the New York's supposed to be medium what is it medium rare right they said says medium they said medium when I was here why don't you just put under the grill pin as if we're in a position to argue my things come back doesn't mean I'm a bad cook and it's not just Jeff Pinto's cooking that catches Gordon's eye what these up here for they're not even season of sparus are they no not right now they're very expensive they're very expensive so why have you got them on a veggie of the day a veggie of the day yes aren't you bothered about the cost yes it come from the different part of the worldship we can get it comes from the different part of the world are you listening to this it's the most expensive vegetable on the market you one b and it's out of season and you just put them on four dishes this is unbelievable tonight I'm starting to see new cooking techniques that I've never ever seen before slow thw fresh frozen but what's becoming really clear is that he seriously is taking this lovely couple for a r and it's going to stop is this true about Pinto he's telling you he's screwing you is that could that be I hope not we don't know our ass from a home I'm so [Applause] [Music] scared during dinner service owners Carol and Terry were stunned by Gordon's criticism of their head chef Pinto we don't know our ass from a home I'm so scared he opened our eyes to a lot of things throughout the restaurant that people have been taking advantage of us so we have to take a good hard look at everything after a long difficult dinner service the customers who have eaten are not exactly thrilled chicken's a little overdone okay too soupy and the chicken is over time I didn't eat much of my salad cuz I didn't really care for the dressing and those who haven't been served are not willing to wait we got here 5 over seven okay so hour 5 minutes I'll 5 minutes done okay okay all right table 5 is going to walk out in 5 minutes but is this the pace we move at is this the fastest we go Pino has one speed and that speed is [ __ ] you how long is it been almost 2 and 1/2 hours some of the customers have given up completely on Cafe 36 and are leaving without even eating an appetizer it's just been a long day I have to really take it all in that hurts after a rough night Gordon confronts the staff overall honestly pretty disappointing both in the kitchen and the dining room there's one thing in here that I would change instantly on the back of my experience today and that's you why you are the executive chef you're supposed to be a leader a motivator you are seriously seriously leading this place into bankruptcy because the big problem in this restaurant Pinto is in the kitchen fresh frozen slow Thor I think that Pinto deserved every single solitary second of that ass rean that he got from Gordon if this was your restaurant would you be freezing everything poring it and then dropping in bowls of water to defrost it to recook it yes or no no I wouldn't embarrassing do you think I enjoyed it standing there and listening to this you know I'm a proud man get the message now show me your pride Chef cuz I'm [ __ ] waiting and unfortunately whether you like it or not the two people behind you it's them you're dragging down that's why I'm pissed to cut the [ __ ] get ready for some changes because Cathy 36 needs it urgently good night after witnessing a night of inefficient and bizarre cooking techniques Gordon's first priority is to implement changes in the kitchen if there's one thing this restaurant needs right now is something authentic yes yes this restaurant needs a good risoto you you and me we're going to cook a risotto together here is all our fresh ingredients when I say fresh I mean fresh I bought them myself this morning are you ready let's go cooking with the Chef Ramsey was it was pressure there was a lot of pressure was on this is just a really nice simple bini risoto mushrooms in that's soed already finished with Parmesan cheese and a little knob of butter make sure you're happy with it mushroom [Music] Roto first change yeah risoto yeah second change we'll be taking the plates out tonight by hand faster and not running up and down with this [ __ ] thing all the way up hey we're going to carry the plates Yeah by hand when Chef Ramsey took the carts off the floor it was great I hated them from day one so to me it was like yes I do have a usage for the trolleys cuz tonight we'll come up with a ghost cheese salad special where you'll be dressing the salad gives us more time in the kitchen and we'll be doing like ghost cheese fritters I absolutely love the idea of having the salad made at the table side sort of a little bit of entertainment and Showmanship yeah I mix Greens in touch of salt Touch of pepper honey mustard vinegar yeah I go cheese fritters yeah one two we go back salad on Madame and mad so light vibrant exciting and more importantly we're changing today we're changing we're changing big time yes as Gordon starts to turn around Cafe 36 he knows that what really needs to change is Terry I'm going to identify your uh weaknesses and improve your strengths right and you know Pinto is a big weakness and don't ever be intimidated by controlling chefs and you got to be strong you must be strong absolutely and I can see that now and I think a lot of it was I'm more involved in you know the mundane daily operation the things that I shouldn't be doing and not watching the things that I should and I can see that now what's at stake is my dream and I'm not going to let anybody take it away from me and you have got to start being firm because if you're not firm they're never ever going to respect you next I almost fired him on the spot order on Pinto temperas flare in the kitchen talk to each other guys then erupt in the dining room cancel my entry cancel your entry right I'm leaving PTO executive chef certified dick threatening the grand reopening of Cafe 36 what did we do how can this happen to [Music] us hi good evening welcome this evening for we have you right over here lots of people coming all right let's rock and roll Hi how are you hello how are you tonight good the feeling going into service there you are getting all charged up and ready to go let's all pull together and let's get this roll the chef has prepared a Pini mushroom rotto today my special salad is a goat cheese Fritter salad cheese salad okay Sal I'm going to have that play please like your play medium okay take control now yeah will you listen and say yes or no yeah yes yes there you go fill it yeah medium on yes nework strip medium yeah what's next please I got a crab cakes a smoke salmon appetizer and onion soup please right now I'm pretty stressed out about tonight I don't want anything to go like last night we're trying to make this thing smooth the operation today two Roto a trout and a scallops okay good let's go two Roto yes such a presentation first one I've ever done thank you looks good the goat cheese is excellent but while the special salads are a huge hit they haven't had their appetizer yet on this table it's going to take a few minutes how long half hours Cafe 36 is characteristically slow service continues to leave customers waiting 45 minutes proba we get me that one now yeah 271 shank 136 Bill yes working Chef working yeah how long 3 minutes 4 minutes I'm ready i i p change gear you changing gear yep unfortunately you're still a neutral is it the that's taking so long I'm sorry I don't know why I I swear it should be the next ticket up I'm tired of working someplace where I can't get the food out I can't service my customers 5 has been waiting no less than an hour and 15 to an hour it's going to be like a 5 minutes all right they told me that like 30 minutes ago I swear to God I just think Pinto is making this crap up as he goes along CU all lie unbelievable my God you know red veggies for one for two there that's what I said say it over and over first time you said one then two no I didn't you said you got one there and there two veggies I said three look at the look at the I got [ __ ] to do I know pint have to speed up a bit now yeah work as a team please yeah last night you worked as individual tonight we're going to work as a team yeah yes yeah let's go I'm not having food hanging around tonight no chance they just got theirs they seen it before us so it's been it's been a while though Chef Pinto can you lie to me and tell me it's almost ready how long baby it's going to take a few minutes BR I can't fire all these pans I just can't do it we're halfway through service and the good news is we've sold 42 sellers which is great sadly the bad news is that Barney and Pinto they don't like each other and that's affecting the service things have slown down and customers are now starting to complain damn we should have another New York medium right no you going working together B you got to keep it driving don't let it sink let's go I don't know where we are I don't know what you guys are fire you haven't called anything out huh I mean I don't know what's going on pin doesn't listen to me and I there's got to be a better system than what we're doing because it's just not working it's been a long waited this is cold it is even hot they're not even the center right I'm going to go ahead and take these this is the entree size portion correct that's not an entree that's appetizer Pinto really can't cook on the line and Pinto really can't run a kitchen on the ticket it's got risoto dinner unbelievable Bonnie talk to your cook yeah let's go you need make it a larger portion and it's too thick pour some more stock in there okay I'll turn it down oh my God now we're pulling that out we're going down boys just just two seconds you you as well yeah just come here for 2 seconds yeah I'm not doing that in front of the C come here you none of you talking you have got to talk together he needs you yeah you need him so we go back in there and we work at it if he's soing you've got expedite he's trying to expedite play and cook he can't get in front of the tickets okay now come on I agree entirely with what Chef Ramsey had to say about our performance this evening we weren't working together as a team and it hurt us it should be up in just moments so all I'm doing is live to people right now that's it you know I'm safe with some of his customers still waiting for their food and others giving up alt together Brian reaches his breaking point now I got to say two things that are really hard you're hiding and you need to be fired let me tell you something now you work for me I don't work for you you're a waiter remember who you work for [Music] that's taking I'm sorry I don't know why I I swear it should be the next ticket up tonight the waiters of Cafe 36 took a lot of heat for the problems in the kitchen and Brian is truly frustrated now I got to say two things that are really hard you're hiding and you need to be fired let me tell you something now you work for me I don't work for you Brian made some very harsh comments that were extremely a place and it made me very upset to the point that I almost fired him on the spot but this has gone on way too far he's not if you don't like working here then keep your opinion to yourself I want Terry to start telling everybody what to do instead of letting the inmates run the Asylum you're a waiter remember who you work for After experiencing yet another disappointing dinner service Gordon is curious to hear what the head chef has to say Okay um Pinto what do you think about tonight's service it was it was excellent it really was everybody got involved what kitchen were you in pardon me uh Barney truthfully is that the way you saw service tonight no I thought it was bad it was really rough once again complete different opinions you're right though service was terrible nothing was coming together no communication no coordination no teamwork customers waited tonight they waited big time what did we do what's going on how can this happen to us what did we do let me just give you three major issues that's wrong with this restaurant the first issue is the service is way too slow the second problem the food is too inconsistent inconsistency it's a killer the third reason and one of the most important reasons why this restaurant is not busy it's not contemporary a 1970s restaurant trying to compete in the 2008 Market we're behind the times we are behind the times okay I'm going now i' I'm working all night you know by the time I see you tomorrow morning we should have a well put together plan good night that night Gordon and his team went to work doing away with the restaurant's old-fashioned and outdated look creating a more contemporary restaurant right good morning how are you feeling oh I'm thrilled big day today yes today's relaunch day we're going turn it around yeah and put it back on the map in we go come through come through come through wow oh my God how cool is this oh it's modern wow we got a black and white color theme yes and who knew I love black and white so much my God it's been brought up into the 21st century beautiful it's in new restaurant when I walked in the door I just instantly felt alive we've got rid of the old fuddy duddy stuff and now it's a really nice sharp Cutting Edge feel uh absolutely I'm getting choked up it's just what a dream hey look at the plates no more mismatch China all the same it's wonderful it's amazing now that we have matching plates it looks like we know what we're doing back here the booze have been upholstered I love the black got new chandeliers I'm just so thankful it's unbelievable a russan can't just survive on a new Decor yes it needs a new menu yeah to go with it so we've gone modern yes Fresh Approach and more importantly we've condensed the menu I think the kitchen should respond favorably to the new menu unless they screw it up with their usual [ __ ] it should work out it's seasonal as well we have everything in season I think that the new menu is going to make the kitchen faster before dinner we'll make sure we taste one of everything yes so you know what you're selling tonight head chef Pinto is cooking from the newly designed menu and has one more chance to prove himself to Chef Ramsey first of all just look at the difference appearance plates portion of size start from the top onion soup gratina yeah perfect for the winter crab cakes grilled chicken sandwich the grilled apple coruna Mediterranean regu filet minion tataa you like stay tataa oh yes and then one of my favorites the duck comfy have a little taste get familiar with the taste and textures I love that TARTA wonderful it's a whole new beginning and Chef Ramsey did that for us let's take advantage of tonight and let's show lra je what we're made of with the new menu and Decor Carol and Terry face one of the most important nights ever at Cafe 36 well welcome to the cafe 36 we're glad to have you here at our grand reopening the personality has changed it's more Carol and Terry when the orders come in can we call out the orders so we got some form of Vibrance in here a little bit yes yeah what do you think of the new menu I think show yeah it looks great yeah it's night and day tonight we have to be faster yeah and keep the standards up yes right big big big night tonight and personally I've never ever wanted a dinner service to work as well as tonight because of Terry and Carol because they so deserve it and they're really endearing but I honestly hope that Pinto doesn't screw this one up please not tonight [Music] in order on Pinto all right we're coming up within order on MAR one crab Ki as the orders make their way to the dining room Brian your food's here the dinner service gets off to a good start I should have got you just got your Entre how was everything so far really good delicious fresh food simple menu love it all right am I ever going to get a crab cake with this right talk to me next table we coming please Mario I got a four four CRA cakes but barely an hour into service and the kitchen's bad habits are back T number please 13 please 13 how long took like uh 6 minutes oh my God that's still not ready I got every burner full Man One EMP I put something else on it okay PTO we have to go a little bit now yeah when you're looking at all these tickets sometimes things can be a little slow Pinto if we go quiet nothing's happening we need some form of voice in here Pinto was running the tickets well Pinto got behind but he's the chef and he should be in control of situation right come on guys we got to talk to each other yes Che we just got to talk to each other guys Pinto Pinto [Music] Pinto executive chef certified [Music] dick [Music] once again Pinto's inefficiency in the kitchen is upsetting both customers we want and staff I'm just pissed off I just can't take this man I hope Terry straightens us out the real problem right now is they can't seem to finish any food back there it's just like really bad sex it keeps going on and on and at some point you just wish it would be over cancel my entree you're on right I'm leaving it's been more than fair it's been 6:30 it's been 3 and2 hours yeah it's a little a pork little hectic tonight P got to go just stand doing nothing I know I I agree nobody's communicating no one's even stepping up to the m and watch what bnie is doing B's now trying to read the tickets cook so and expedite yeah and PTO is just trying to dress the salad not good enough that's not a team effort I can see it nothing's been directed and it's a unbelievable Gordon Ramsay really did give me a swift kick in the bot to say you know wake up if you're going to have your business be a success you have to take charge what are we waiting on where we at do I need those two crabcakes right now coming up all right come on guys I need to get this food out I got tables I got to turn we can't fall behind thank you Eddie go all right talk to me what's next with Terry finally staying on top of his Chef two steak tartar apple salad crab cake the kitchen gets back on track Cheers Cheers got her food thank you two salmon two salmon in the oven okay beautiful keep it coming guys I got to get this dining room turned over we got a lot of people waiting I think Terry's size have been opened up two play right there you know you should give everybody the benefit of the doubt but you should also demand performance out of them that's all one is just communication for the first time since Gordon's arrival the back of the house let's see we can finish these last two tables strong show you y let's go is in sync with the front follow I'm following worth the way worth the way you're here to Terry Terry Carol and it was Terry who made it happen you have a beautiful restaurant thank you it is it's it's so much more beautiful amazing amazing amazing potential very rare you come across a couple today in this industry on the back of the commitment it takes the sacrifice the personal life you're so unselfish it's untrue and you're so perfect for each other it's extraordinary and that's quite rare and I really mean that I can't tell you what to do with pinto but you know my feelings absolutely do when you make a decision I hope to hell that you don't make it too late you talked about change you know and that we have to do that and I can't you know hold back any longer on the radio no more the biggest thing I've learned is I have to definitely be more aggressive in running my business I have to take full charge and I have to change and I've already changed you've done so much for us and it's just an incredible feeling that you've done that for us you know you said we had to get rid of the old and back from the 30s yes 30 years ago yeah so we got are you guys are you so this is from our own personal wine collection oh my God I can't take that come on that's the bottle of shatter Kem 1976 you said I 30 years ago so we're pass it no oh God can I keep it here for when I come back absolutely and when I come back we can have a GL together we would love that would you absolutely God what you two like you two honestly honestly you like the most perfect M and Dad unbelievable right thank you so much oh dear good luck sir thank you yes you thank you and you deserve everything you know that you stand strong and you listen to this lady yes yes she's a love on my life see you thank you congratulations so much there's absolutely uh a light at the end of the tunnel and in fact it's bigger than just a light I think there's a whole Sunshine coming out best wishes thank you yes okay we got work to do right yeah we do no they [Music] do that's tough really tough what can you say about a couple that sacrific so much to get where they have today and what can you say about a couple that are so devoted to each other incredible I know what you can say damn I hope they succeed cuz they deserve to so much there is is one last footnote to this story relaunch night was the last night Pinto worked at Cafe 36 he left the very next day and Barney was promoted to head [Music] chef

Channel: Kitchen Nightmares

Views: 73,885

Keywords: Gordon Ramsay, Kitchen Nightmares, Gordon Ramsay Kitchen Nightmares, Kitchen Nightmares USA, Kitchen Nightmares UK, Kitchen Nightmares Official, 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: KtUNaqxiE4o

Length: 85min 52sec (5152 seconds)

Published: Mon May 06 2024