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30 Minutes Of Pure Disappointment | Kitchen Nightmares
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ
#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #KitchenNightmares
Wow that back wall is hideous what a mess you got two seconds please yes and what’s with the uh the swamp Decor whose idea was that um mine and my husband’s to eat in a swamp for children or for adults for both for both for both o That’s not words
Me all right here we go okay thank you all right what the hell is that he with the oysters cortell oysters cortell so I suppose you go like that wow there dread o is named after the owner I certainly wouldn’t put my name on that I wouldn’t even put my enemy’s name on
That take it for you okay thank you that’s depressing is it no just terrible oysters cortell I don’t know what to say about that I eat them myself I think they’re delicious absolutely delicious n what did you say oysters cortell just ain’t working this is killing me not to know what he’s
Saying this is the fried chicken steak right correct thank you you’re welcome Bland as anything no seasoning no care look at that Candace what the hell is that it looked like it’s just had a giraff tongue cut out and deep fat fried people complain that the quality of the food here is
Horrible unbelievable Daryl’s not listening to the feedback that he gets and he’s going to do what he wants to do Daryl yep he said that it looks like somebody cut out a giraffe’s tongue battering Friday I’m not going to agree with that it didn’t look that way to me
I mean that’s what normally goes out it’s a good product so it look like we cut out a giraffe’s Tong wow wow wow Jesus thanks D doesn’t look Fantastic it tastes delicious who made that emal it makes it I’m just so happy that Chef Ram he likes the bread pudding it feels great to end on a good Noe love the bread pudding you like the bread pudding there we go loved it I took full responsibility for bread pudding that is
All me Daryl doesn’t really have influence on that thank God thank God he likes some I did I’ll take that any day hello hello chef and this is Daryl the owner yes chef introduce me to your uh Brigade Chef em Marcos em good to see you buddy likewise Jason Jason good to
See you there’s a lot of things that that need change and and you know Daryl is he’s one of them can I talk about lunch yes my go what a disaster the food is below standard why wouldn’t you buy fresh shrimp I simply don’t have the time to go to the
Market excuse me where are we’re in New Orleans come on big boy chicken fried steak disaster what cut of meat was that not a very good cut no are you proud to serve that food no sir was that the same quality of steak that we’re using years
Ago no sir then why have you changed the standard no it’s it’s up to Daryl is that a Cutting Corner method to save money Chef everything is [ __ ] to you but we had diners eating all lunch full dining room well and nothing’s sent back do you honestly think just because they
Don’t send it back that your food is [ __ ] amazing that’s good enough for you to continue now you can’t be that [ __ ] stupid point taken if they want to be that stupid you’ve got no chance oh wow it looks dull that’s not right smells is that
Fresh um can you ask him how old the chicken is please W that was nasty how old is the chicken I don’t know when did we get it uh I don’t know we took it out of the freezer yesterday 14 years old we took it out of the freezer
Yesterday it’s frozen it is not fresh cuz we can’t afford to keep fresh meat here all the time because we don’t serve that much if he wants to donate money so I can make it fresh no problem but otherwise tough they’re not open for lunch but so far what I’ve just experienced they
Shouldn’t be open for dinner either he took out the freezer yesterday and doesn’t remember when the delivery was excuse me oh dear excuse me I didn’t think it was that bad under the tables it’s littered with a gum Colleen yes look at that it’s everywhere absolutely disgusting how lazy some people can
Be let’s go on a Gumball Rally oh oh God under there look the size of the gum under that one oh look at that one at the end in the corner oh my God look at that one there when was the last time the tables were cleaned
Not ever that I’ve known of underneath they’ve never been cleaned underneath no oh my God 1 2 3 4 5 1 2 3 4 5 6 6 7 8 9 10 18 19 20 bits of gum every freaking table has gum underneath of it has gum
Underneath we ready to get out of the business no don’t say That come on stop crying throw up you You uh Jim Jeff coming I’m really nervous oh dear dear oh dear oh dear I’m afraid of what Chef Ry has to say honestly you seem like nice guys but that was painful the general feel of the place is disgusting I can tell how much you don’t
Care you just stand there with your foot on the booth can you get your dirty feet off your own booths have a look at this every table is littered with stale disgusting gum we just we never looked underneath the table didn’t have the time busy for
Lunch open 7 days a week week not the meatball sandwich disgusting the chicken was turning and then the Colossal Kate with crap were they canned mushrooms on top yeah canned olives mhm soggy and tasteless where’s the pride I don’t know come on guys it’s like a joke find a
Pulse and get real before we open for dinner tonight would you mind wiping the Lampshades and can somebody get under the tables and get rid of that gum yeah I’m going for lunch I’ll see you later starving Capri classic Italian what a joke he said our food sucked and
Uh that our restaurant is really filthy think it was that Bad hey your vinegrette is too vinegary okay you know what is wrong with it because uh we’ve been running this food for many years Martine you heard me right I’m just letting you guys know what he’s saying okay than you this is going to be the
Seafood crepe I’m going to 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 rain crepe I think when the seafood crepe comes out it just looks like a slurpy mess of black can I have a word with your uh big brother is he here or not he is unfortunately not he will be here for
Dinner service tonight okay all right enjoy thank you okay oh that is hideous it’s it’s it’s hot in Parts like in the middle but on the side there Stone Cold Want me to take it is the oven not working no the oven’s working fine can’t serve this [ __ ] and expect customers don’t flood through the door I understand how long’s he been here the Martin too long you’re not wrong there Martin 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 Martin he said it’s hot in the middle it’s cold on the sides he doesn’t like it thank you oh [ __ ] how long’s that been under the grill cuz 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 the chef okay I’ll check listen thank you okay Martin the Kisha is warmed in
The oven yeah hasn’t seen the microwave no no Okay shf um kich 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 a rubber Puck sometimes if he gets a little backed up I I’ve seen him do it
Before backed up this is ridiculous and let’s go and uh meet Martin please it’s a food issue right now it starts from the kitchen if we had somebody in here who cared about the food we’d be so much better than we are now I want you to meet jef ham come around
Please you’re the head chef and everything I ate for lunch you cooked yes sir lunch was a disaster the keyin was rancid where did you heat that up was that in the microwave I no I disagree okay we start on the microwave and then
Uh we get on the oven yes so it did go in the microwave that is right yes but you just told me it wasn’t in the microwave why do you want to lie to me do do you want me to lie to you no I’m not lying to you I’m just telling you
How do I do it I’m I’m so amazed that you’re so laid back and like you don’t give a [ __ ] talk to me what do you want me to say why don’t you care is it because you hate Seline what is it having to do with
Cooking sir cuz she said to me in the DI every time she tries to tell you something bang you jump down her she will come and attack me attack you yes sir like saying that I’m me here for too long it’s time for me to go if you’re
Not prepared to change yeah I think she’s right okay if it is time for me to go I go that was easy Martin absolutely gross that source is Dreadful p is raw soggy pile of dough they would [ __ ] kidnap me if I served that in Jamaica right now how are the petties
And sauce is Dreadful I don’t like it myself it’s like a gloop the sad news about the Pate the past is undercooked it’s hideous hideous let me get rid of these for you and this one is the jerk chicken hot flashes is that the same Source yes take that way please D take
This way you got it thank you look at my it looks like a silicon implant perfectly formed guys do not put any more jerk sauce on his plate he hates it o nasty not an ounce of seasoning there cold how’s our signature dish Bland as [ __ ] cold chicken disgusting over cooked
Rice and when was that chicken cooked I couldn’t tell you to be honest with you go and ask doctor this is dry as hell wor it thank you when was the chicken made Dr what you didn’t like it no dry you know why jerk chicken is dry in Jamaica it’s supposed
To be dry he doesn’t eat Jamaican food every day I eat it every day so I don’t know what he knows of jerk chicken this is our oxtail student lima beans cartilage everywhere what a mess $20 how’s the oxil sadly nothing’s been trimmed so it’s full of that bland and
The temperature I mean everything across the board here was sort of barely lukewarm okay let me get rid of that for you an embarrassment it sucks man like I I’ve made points about this like everything they said you’ve already said before huh yeah I’m just glad that I was
Right you know the right side exactly okay doctor I would like a word with you I’m not afraid of Chef Ramsey I’d like to talk to you and K even if he had horns I wouldn’t be afraid of him okay I’m I’m embarrassed I walk in a dying room that
Felt cold and just flat when the food arrived soulless everything was horrendous barely lukewarm dry and tasteless it’s an insult to Jamaica the patties the actual pastry on the side was raw as for the jerk source disgusting I’m going to say this um from the get-go I always felt that everything
Should be fresh cooked order you guys come in the morning could you be quiet he’s talking okay let’s move on shall we I’ve got bigger issues honestly hot flashes isn’t that a system of menopause you can not necessarily not necessary depends on how you perceive it forget the strange name that’s Dreadful
Jerk Chicken dry just a minute let me set you straight most Jerk Chicken in Jamaica are dry as a matter of fact I let me finish I feel that the jerk chicken that we do are more moist than the one they do in Jamaica now let me tell you
Something also let me finish let me finish my sentence first mostly dry I can accept dry and edible I can’t I’m ready for an argument cuz I am not going to sit here and kiss your ass for trying to tell me that is a Jamaican jerk chicken you’re trying to let you me
No no no I’m not trying to let you I would walk into your hospital and attempt to tell you your job I am telling you I don’t know what kind of herb from Jamaica you’ve been smoking but that is disgusting crap did you just
Did you did you just pull it out of the fridge yes chef what is that it’s chicken and why you cooking them in advance cuz of space space for time just touch that hard as a r it’s how many pors you got in there cooked ahead of show me the tray PJ
Please that’s dve in the Nevada desert these look like they were cooked Yesterday I mean are they [ __ ] solid huh I mean I mean I wouldn’t hang out on a Christmas tree that chicken it’s already cooked it’s going to get cooked again who the [ __ ] would want to eat this and he’s absolutely right Le Kei so I’m
Trying to go up to speed with the chefs just feel that there solid chicken that’s like for the chicken parm they don’t make it to order2 32 why not we’ve always done it that way we really didn’t know it’s a problem that’s just m insane this sucks despite a fast
Start how’s your meal we haven’t had any yet we’re waiting and it’s very long the disorganized kitchen is now delivering food at a snail’s pace I’m waiting on a cheese raviol it’s getting hot just we give it a second bro come on dude be right there bro I’m waiting on 13 and 11
I’ve never seen such a dysfunctional Kitchen in all my [ __ ] life Chris squashed down the corner the chicken reheated all these plates have got chips on them what’s all those ticket on the floor it’s just Madness my absolute Madness where’s Lisa where’s Keith you like [ __ ] serious People haven’t gotten their meals in over 45 minutes the kitchen is just a whole mess and my mother and Keith were nowhere to be found is Mommy and Keith somewhere they sit in the car for no reason Keith and my mother are sitting out in the driveway on a crazy crazy night I’m
Starving we can’t handle this we need help well you know maybe they should come and worry about the problems that are really happening right now yeah like how um that the kitchen’s a disaster chicken Palms pick it up my mother order this or she she’s going to sit in the
Car and eat it is this normal when we get busy I’m embarrassed now why was this ordered under your name oh it’s mine you’re going to eat it out here what am I going to eat it with my my fingers here that’s what they that’s what you want e give me
Fork stuffed pork chop Prim Vera white with pen while the two owners died in the car where’s my bus girl I got a far Val here’s your chicken and sausage I have 21 and 22 Michael does his best to round the staff and complete dinner service spaghetti and me’s get out of here
Boys okay I’m going to get straight to the point you two you’ve been abusing your Restaurant Van gets angry Michael gets frustrated Ricky gets upset the owners I didn’t see you get upset I saw you walk outside with a coat and you were sa in the car a it’s a
Joke ke help me I uh my passion is a little uh uh you know down if you got behind this bar and you got on the floor and you did something to show you care people see that customers aren’t going to care about your business if you don’t give a [ __ ]
About it and the two of you said it on a million occasions walking the place I don’t even give a [ __ ] about about this place anymore I hope it [ __ ] Burns well you know what that’s what it’s doing burning right to the [ __ ] ground it’s relaunch night at down City
And while Abby and Rico get the front of the house ready for the most important night in the restaurant’s history we are going to rock this town tonight let’s go let’s go back in the kitchen then we’re going to go here table by table until we
Have to do picks yes cheff James is doing the same with the kitchen staff every dish perfect every time folks how are we doing tonight welcome welcome welcome have you had a chance to look at all the new and fun exciting menu items that we have let’s go guys yeah I want
To hear you tonight I want to hear you too yes let’s go only minutes into the service a locally renowned food blogger has arrived Stacy Place ripped apart her last meal at the restaurant Abby recognize her yeah you know how important she is but Chef Ramsey
Convinced her to give it another try she has 10,000 followers she blogs tomorrow we’re 10,000 potential customers back up I’ve tried everything everything on this menu today so if you have any questions you feel free to ask any favorites that we should oh yeah definitely the goat
Cheese truffle dip really stood out for me well that sounds really good Jimmy you and I we’re going to be communicating all night I need the app for 37 17 and 35 all right right now in the window I need that fishing chip I need that slider slider’s up Che a
Reinvigorated Jimmy has the kitchen moving in the right direction Camari sliders Jimmy keep it going yeah F salad on the Fly and the new menu is being embraced by the customers wow but just when it appears as though it’s going to be smooth sailing I need a chowder a calamari a
Slider Jimmy did you call a calamari for table 30 I just did Abby and Jimmy listen to me are having a communication breakdown I need four soups and one Chow up in the line please that’s incorrect uhoh Here We Go Again a repeat of last night the kitchen’s going down we’re
[ __ ] Jimmy [ __ ] cuz I’m 3 yeah this is the golden ticket this is it all right lead ticket I need a trule dip truffle dip takes 6 minutes yes yes sir all right get it in the oven Jimmy look at me we’re falling behind got to work together come on guys there’s nothing
Coming out please let’s get this food out give me your time on the trle D please Jes she’s not vlogging now is she what’s she doing she’s definitely vlogging she’s blogging live from the table we’ve got bloggers live from their table guys I need a travel dip up on the
Line right now urgently please I was horrified we slipping like the night before they’re blogging as we speak I wanted to like just scream come on guys I need some food on the line there’s nothing hitting the window come on guys I need to see some food up on this line
It’s taking too long literally my kitchen going down in flames listen Jimmy one minute Abigail and there was literally nothing I could do about it Abby Jimmy I need a come on Guys your boss represents the company if you see a boss slacking off what’s that tell you I mean he doesn’t even dress up in a chef’s jacket who am I busting my ass for was seemingly the weight of the world on his shoulders Frank is about to
Face a busy night as word has leaked out that Chef Ramsey is at dbby day welcome to DAV the okay now have the uh Bill chop okay all in but back in the kitchen Frank come on it appears as though Frank has given up before dinner has even
Started Frank come on come on come on come on the only reason why I don’t quit is because I’m too proud let’s go one salmon one tag one sh freid enjoy your dinner as orders continue to pile into the kitchen I’m waiting on a duck and a
Salmon I got the duck right here can I call a table 20 please table 20 a depressed Frank tries to get motivated what’s up on table 10 Z 38 PL three bags yeah I’m [ __ ] it up right now but it’s not long before the kitchen is backed
Up you they are coming out they are coming out the kitchen is a little bit behind I need two F chinny ballet on the flight hey Anthony slow it the [ __ ] down what do you think I’m doing shut up I know what you want my brother I hate his
Attitude I hate work on him cuz like I can’t tell Frank anything without him telling me to go [ __ ] myself T dir 1 been waiting an hour please shut the [ __ ] up talk to each other you guys say nothing it’s just like the blind leading the blinds why I think Ramsey is great
Because it’s like he’s the only one he’s going to listen to table 10 it’s out there if we list to him I’m waiting on 32 can’t cook that fast I need every next stop talking to me rush rush rush what the [ __ ] is it with the society I
Need two bades all right I’m behind ready yeah they’re going to send this back all right stop cooking another one cuz they’re going to send it back this goes to Table 5 do it now fish was bad I was like ah [ __ ] it let it
Roll I took a gamble I mean it doesn’t look pretty but if they like it they like it if not I’m sorry this was really dry sorry great I salmon on the Fly table five to drive what’s Phong what did I tell you Frank you knew
That was coming back why did you send it they going to get a complaint either way they’re going to wait too long but they’re going to send it back I’d rather they wait and have it perfect than wait and send [ __ ] to come back sad is That when a chef doesn’t care that means the rest goes downhill rapidly and that’s exactly what’s happening tonight I think Frank is way too burnt out right now it’s more depressing than anything unbelievable it’s an hour and a half into dinner service table 20 and table three that’s what I’m putting up and
Food is slowly making its way out to the diners it’s gross but unfortunately it’s not worth the wait Frank this is lukew yes son of a [ __ ] [ __ ] getting your [ __ ] lemon juice [ __ ] stupid chicken out of your [ __ ] [ __ ] paron me oh not what he says it’s overdone shut the [ __ ]
Up this is the way it is go come back with it this is it this is the breaking point of this restaurant right here food sucks anyway and I’m putting up [ __ ] [ __ ] Frank needs to make a commitment to working hard and if you don’t have that
Passion you don’t have it and you got to get out of here any more [ __ ] slips coming in Frank we’re screwed I’m not [ __ ] cooking I’m not doing it I’m [ __ ] I need a fishing chips a shepherd’s pie and a sliced steak yes yes Mitch it appears as though Mitch and
The kitchen are now on the same page and the cooks are beginning to fill the orders Mitch which day when she say 40 H I don’t know I have to wait she comes back oh Jesus but shiff Ramsey notices another potential communication problem don’t you have a copy of the tickets no
I don’t have an expediter needs the control of the tickets wow we haven’t even got a decent POS system Jesus Christ so there’s the order I need that now just get out yeah there’s confusion with the dupes all the time because it’s all handwritten it’s so Antiquated it’s
Just it’s ridiculous come on guys take you I did but it’s fine I don’t think so well the chefs rush to push food out stop that was the French onion soup little attention is being paid to qual control just stop for two seconds look we cannot serve that we cannot go
To this extent and try to start building a reputation and serving that when you’re the expeditor you’re the last point of control right so your standards are there their standards are there you’ve got to start putting in some structure come on Mitch we’re working on a chief right now
They’re doing it now well get the [ __ ] out fish and chips 43 after a slow start fish and chips food is now making its way out to the diners everything’s good okay and while the new specials are making a good impression it definitely tastes like an actual Irish dish yeah the regular
Menu it’s like isn’t impressing anyone that’s this is gross my apologies okay h that’s supp medium well and that’s medium rare come on be medium I need another Burger beat him well where’s the standard what Burger come on guys how could you [ __ ] up a hamburger I’m still upset tomato forger medium yes
Yes [ __ ] come here oh all of you come here touch it it’s [ __ ] raw did you check it no I didn’t come on Mario all I want is a burger a [ __ ] Burger come on what the [ __ ] is going on Mitch I’m watching your mistakes see if
You can go outside and say hi to people no I can’t go out you’re not helping any you’re not doing anything here so what good are you yes 2 hours into dinner service and the kitchen is beginning to unravel it sucks this is ice cold with Dish is that
Too rare too rare after dish the penny is raw coming back a dear sorry just would you mind just take that away for 2 seconds I’m so sorry excuse me we got two seconds morning what is that let me just tell you something when I was busting my chops earlier making it
For you I turn my back for 5 minutes and you send that out chef chef come on guys on the back of 115 customers in 2 and 1/2 hours resolved to that Chef Ramsey was just like to hell with all of you there’s no passion there’s no care for any of the
Food coming out all you [ __ ] get paid where’s the wor on your faces if you’re my Brigade I would you fired you [ __ ] 16 years ago you you you you you you and [ __ ] you