huh???
Season 2, Episode 7
Chef Ramsay heads to Cranbury, New Jersey to help two friends who bought a French Bistro they used to work in; a disgusting discovery in a kitchen cooler forces Ramsay to shut the restaurant down on the busiest night of the year.
Season 2, Episode 12
Gordon Ramsay tries to help a husband and wife in Chicago with their Cafe 36 restaurant, which is losing money due to a lack of clientele and a head chef who isn’t concerned with quality.
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huh? | Kitchen Nightmares
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Tonight on Kitchen Nightmares Gordon heads to a qu little town in New Jersey and makes some horrific discoveries there’s a frightening fridge this is chicken against Rose chicken and some disturbing dishes I cannot believe this is how you guys are running a restaurant one of the owners lives in
Fear got afraid of the unknown the other lives in a world of his own I find it hard to believe that it’s really as bad as you say together they are a lethal combination you’re going to kill someone p is in [ __ ] crime can Gordon get through to the owners before it’s too
Late if I want to learn to cook like you I’ll definitely buy your cookbook or is the food in this historic town about to make history switch it off and condemn it this is one Valentine’s Day you won’t be able to forget this is a valentine [ __ ] Massacre It may only be an hour outside of Manhattan but the quiet town of Cranberry New Jersey feels like it’s thousands of miles away in this historic village is a little French beastro called Hannah and Masons friends Chris and Brian were co-workers here under the previous owners and jumped at the
Opportunity to buy the restaurant 3 years ago can we get serious now please all right come on focus focus that was afraid from the beginning to take the restaurant oh what the [ __ ] am I doing this I was also a little short of cash so I figured Brian knew the
Operation we worked together already and he had the other half of the cash we could do this we could do this but looking back no I don’t think I would go into a business with Brian this was a mistake I’m very late back and I I don’t
Think I let a lot of things bother me Brian you suck whatever Brian’s very lazy Brian can be lazy Brian needs to step up a lot I just find it difficult to be motivated that’s just how I’ve always been and I find it difficult to change when your heart’s not in it why
Should anybody else is be in it why I agree my partnership with Brian is do not equal enough enough of this sh it please I generally pay most of the bills I spent a good portion of the day ordering food doing prep list working on menus generally I’ll work the line for most
Dinners Brian why are you clean hold on I don’t particularly like to work the nights so we’re only open three nights a week for dinner done there’s no more to be had I really don’t think we’re losing out on any business there’s nobody here people call and they ask you know
Can I come in on Tuesday and no we’re not open and can’t bring in the customers you can’t bring in the money we’re having a very tough time making ends meet and has been increasingly more and more stressful to come in and look at how much we owe
Money to and the bills are piling up and it’s it’s a little too much stress for me all right this pretty much sucks hopefully we make some money tonight I go to try to deposit my paycheck in the bank and I can’t cuz there’s no
Money I get sick of how much money we spend on bounce check fees it’s it’s a horrible feeling oh my gosh if Hannah Mason’s ever had to close I would be lost because I wouldn’t be able to support my daughter you know for me it’s a career I
Don’t know anything else I don’t want to really know anything else I’m trying to hold out for Hope if it goes on much longer I don’t know what I’m going to Do what a beautiful quaint little town I can’t think of a better way to spend Valentine’s Day at Hannah and mace Mesa I guess I couldn’t afford the end that’s not a good start right here we go hello Hi how are you good follow me okay excellent that’s fine lovely and
So you are Nick I’m Nick okay great nice to meet you good to see you too and what do you do here Nick I’m the manager here manager but you’re young I am very young yes I’m only 23 years old and I bust my
Ass in day in and day out Chris yes he’s sitting down he’s very cute when I saw him walk through the door and I says oh my gosh look at this man this is Marie she’s going to Pi her nice to meet you happy valentine my darling Happy Valentine’s to you is this
A picture of your wife that’s my dear lady yes can I see oh please yeah that’s the 14th Valentine’s Day we haven’t been together she’s beautiful thank you my daring can’t wait to taste the food I would suggest is to start off with the baked onion soup right are you asking me or
Telling me if you want my suggestion baked onion too let’s go for that shall we okay um the kiche I have a little slice of kiche okay thank you um I’m fascinated by the lamb lollipops okay lovely got that lovely thank you my darling you’re welcome well the St might onion soup
That’s for sure we’re going to start with onion soup okay some people might say oh french onion soup is french onion soup is french onion soup but I think ARS have a distinct you know presentation wow let’s start off with zero out of 10 for presentation lovely oo Greasy cake with cheese cake with bread the only thing missing is the soup what is that in there that’s absolutely tasteless it tastes like I’ve just had the drgs from the dishwasher hardly any soup that that is shocking that was very different did you like and once you got rid of all the
Bread and the cheese and the gunk it just very very Bland but I’ll bypass and hopefully the uh lamb lollipop will be tasted want those next thank you fine ding I find mess he didn’t like this off to a great start ladies and gentlemen CL once he got past all the
The Gunk with the bread he said the broth was just Bland and he’s never experienced anything like that before he’s never experienced anything as amazing as that we’ve gotten you know fairly good reviews here and so I find it hard to believe that it’s really as
Bad as he says say something Chris get mad Chris Chris get pissed this is not going to go good because if I can’t get him with the French onion I can’t nothing’s going to be good wow that is a big big lollipop my my goodness me it’s an absolute nightmare to to cut
Undercooked it’s hideous Chris no matter what anybody says I still think you have the best onion soup and the best lamb if he talks [ __ ] about the lamb he’s he’s out of his mind it’s completely ridiculous that sauce there that’s hideous it’s like a caramel it’s sweet as
Anything um what did you say that was a roasted garlic Jam God Nick would you have a little taste that it’s like someone’s put a topping of a granulated sugar caramel although Gordon didn’t like the lamb all the employees and all the customers think that that’s our best
Dish very sweet the sugar suddenly the lamb is raw and it’s obviously cold in the middle cuz it hasn’t rested okay let’s uh let’s go for the key uh D you’ve got to turn away now I don’t want to see you facing that [ __ ] any longer absolutely appalling you said
He ordered a rare not raw and the sauce is a spoonful of sugar so Chris why why did that go out like that where’s my car keys you got to go out there next time he say something yeah I will I will starting to sound like my wife now
You’re cowering whatever I don’t know Chris is is definitely scared of somebody telling him his dishes aren’t good enough it frustrates me as a manager because he needs to put his foot down sometimes here possibly my darling they’re going to be saving the best for last lovely and what flavor Kish is it
It is mushroom and spinach mushroom and spinach lovely thank you my D you’re welcome damn my keish has collapsed it’s gone into like this sort of meltdown it’s almost like it’s been left out of the refrigeration all day and as for the salad well don’t really knows when the ends of
The salads are all Black I have a feeling I’m getting yelled at already they sort of claps and went all sort of um runny and Soggy I’m sorry happy valentine my Dy thank you oh good no he cut into it and it just collapsed and it’s all gooey inside and the customers mostly have good
Things to say so it’s a little shocking to hear someone say that almost everything that we served him was horrible by this quaint Village had put Gordon in a pleasant State of Mind CH name is Chris Chris and where’s the Brigade unfortunately the food destroyed it this
Is my partner Brian Brian I’m not really nervous to meet Chef Ramsey you know we thought everything was gross but whatever okay lunch was hideous it’s really important before we go anywhere I need to know the the foundation how many nights a week are you cooking well we’re
Only open three nights a week for dinner and have three nights a week why being ridiculously cautious and fearful and the way I’ve LED my entire life played safe yes sir but sending those kind of messages out to the local community that you’re closed longer than you’re open is telling the local you’re
Closed if he wasn’t here what’s his weak points he doesn’t have a love or a passion for the business itself so how come you’re passionate and you’re not we’re just different people a business is a business yeah it’s a restaurant yes I love to cook but
It would be easier sometimes just not to own a restaurant when was the last time you made a decision I I made a special what was it turkey Panini turkey Panini right I I’m just yeah I don’t know what you’re looking for passion strong will determination you look like you’re just
About to lose your virginity sorry something needs to happen to relight this flame now I’m going to see how you operate it okay I’ll see you in 2 minutes right now I am absolutely unfocused for dinner I I I I’m going to be thinking everything I send out is is [ __ ]
Unbelievable all right let’s just get focused and let’s get ready for dinner cuz dinner is going to be a debacle coming up hey Panini head you’re going to kill someone it’s a bloody night at Hannah and Mason’s this is a valentine [ __ ] Massacre when Gordon takes a
Stab at the kitchen stamp what are you doing to people give me an answer let the blood bath begin and one appalling blunder Chris it’s [ __ ] chicken against raw chicken pushes Gordon to the edge you just contaminated the town I didn’t know I was going to do This Gordon was shocked to find out that Hannah and Mason’s is closed more than it’s open but this is Valentine’s Day a day when all restaurants are busy this is our special um Valentine’s Day menu and a great opportunity for him to observe a dinner service okay so we have two tables
Upstairs right how many people do we have coming in in the immediate future I knew that going into Valentine’s Day and knowing that Chef Ramsey was going to be overseeing everything that was happening I was defin definely a bit nervous dear oh dear uh is that ready to go out there no
Sir display purposes only seriously what the [ __ ] is that it’s Apple CER when was that made well anyone’s guest Jeff I mean not more than a week ago holy [ __ ] that’s a uh a molten lava cake a molten laa cake no a molten rock laa Rock so what’ you
Do with that what did you play Ice hocky no that’s again display purposes only right off the bat we we were in the shits right off the bat why would we even think about going to a customer with something a week old oh we shouldn’t thank you Brian yes no that
Doesn’t look good at all I agree yeah it’s disgusting yeah hello get rid of it okay yeah as tensions mount in the kitchen customers are about to celebrate one of the most romantic nights of the Year happy Valentine’s Day thank You I wanted to go in almost thinking of so food set up there nobody taking it hit the B what come on guys Huh at least you don’t work for him all the time I can remember no way no [ __ ] way I think after the first day I would just leave and never come back I wouldn’t care if I didn’t get paid Chef Ramsey telling me that you know we do
Things the wrong way just doesn’t really work for me oh my God Ryan Yes 2 seconds like never shuts up who’s checking this stuff does this guy just send food out yeah who’s checking it nobody nobody okay there lettuce all [ __ ] rotten there yeah lettuce rotten there fist you got
To KCK through the lettuce better I really am trying to like I’m these ones are no good with the right oh [ __ ] me where’s this coming from Jesus Christ Al Mighty sir has it been washed I did not wash that I did not know we don’t wash
Spinach we get pre-washed you get it pre-washed that’s the first look every time I dig my hand in it’s all rotten just do you well I I wouldn’t toss it why don’t you eat it no I’d rather not I wouldn’t eat it if you charge people for it okay there you go
He shouldn’t this shouldn’t be sent out no you should open your [ __ ] eyes we’ll try to fix whatever issues we have but I can’t I’m not going to cry in the corner about it you life goes on so upon further investigation oh my God Gordon discovers that something is
Missing from the display only dessert tray have we served that dessert on there yeah here we are that dessert has been served from there that’s not good what’s this here it’s been leaking in the fridge that’s really old it’s a bread pudding that’s a bread pudding sure that’s a shrimp [ __ ] smell
It yeah that’s disgusting why is it bubbling cuz it’s old that’s Gress we’ll get rid of all this no no no no no no no no Nick I know you’re busy yeah I’m [ __ ] [ __ ] myself now I feel one you know things aren’t going good I I just assume get
Out you know just move on to the next thing Hey where’s Brian I know you want to run away from it I’m not running I can’t run away from it yeah I’ve just been watching and [ __ ] [ __ ] myself for the last hour what are you doing to people give me an Answer you know we can’t oversee everything we assume that okay take me down to the fridge I want to see how you [ __ ] really work I cannot believe that this is how you guys are running a restaurant in my head I was thinking we’re going to be
Screwed that’s what in there that’s the walkin freezer freezer that’s a Walkin freezer look at the mess here what’s this here bacon yeah obviously fake is smartass that’s from lunch yeah yeah 5 years ago you leave a spatula in there like that I’m sorry nah [ __ ] off I
Cannot believe what you guys are doing here there was so much going on my head was spinning my head was going to explode I I I thought to myself this is a disaster what’s that in there [ __ ] that didn’t get put oh my God I don’t
Know what the [ __ ] that’s oh [ __ ] oh my god oh No is not good raw chicken that should never happen you know should oh my God CHR is [ __ ] chicken against raw chicken it’s it’s [ __ ] hey Panini head are you listening to me yes you’re going to kill someone I’ve eaten here partners partners in crime you should be ashamed
We are ashamed you’ve just contaminated the town and Nick Nick stop yeah everybody right now this is not a romantic eat out this is a valentine [ __ ] Massacre it’s a disgrace how can you do this I’m closing the place down switch it off it’s Valentine’s Day the busiest
Night of the year for restaurants but what the customers don’t realize is that some shocking discoveries left Gordon with no other choice but to shut it down switch it off what you want me to tell the people to tell them you tell me then what are
We going to tell them or you think I’m going to stand here and watch you serve contaminated food no yeah yeah [ __ ] shut it down switch it off and condemn it I knew that we were going to run into some problems tonight I didn’t know it
Was going to be this best Mark turn everything off that’s it we’re done no one touches or serves any food right all the way down I suggest you start coming up with some suggestions to the customers yeah yes sir yeah hurry up Brian um Chef Ramsey is shutting us down
I feel absolutely horrible and uh certainly not something I expected just just for the E never in my wildest dreams thinking that we would have to shut Down this is the most horrific thing I’ve ever had to deal with in my life quite frankly I felt horrible what I’ve just discovered is totally unacceptable enough’s enough Chris yes sir if you are passionate about food and you feel deeply about it I want to hear
It I’m ready I’m ready I’m ready to to tear it down and start over you got a big pair of balls facing those customers tonight what they can say for the partner that you are in business with where were you how many tabl did you talk to how many customers did you
Apologize to how much support did you give the waitress the manager D that’s right you were doing jack [ __ ] mate I do feel like I carry the bulk of the restaurant oh it absolutely bothers me that Brian doesn’t take on some of those things make me sick
Unbelievable on a night when they should have been busy serving the staff finds itself cleaning up the mess I don’t even know where to start I mean I never really thought I’d be in this situation I’m really trying to see the light at the end of the tunnel I’m trying to hold
Out for hope oh my god of course I’m worried this is my life I need those customers to come Back before Gordon unveils his plan for change he explores the town of cranberry looking for inspiration this whole town is built up on farms perfect position to have a local restaurant wow Amazed by the number of local farms in the area Gordon decides to check out the seasonal
Produce hello ladies so welcome to Turan Orchards we’re glad to have you it’s beautiful thank you Absolut amazing just driving around locally and just looking at some of the Farms I mean it’s a chef dream we pick everything every day amazing and in terms of variety of
Apples how many do you have Here We Grow 35 different kind of app pretty good crunch there m delicious right should I just help myself your favorite excellent lovely look at the size of these great that is amazing yeah I’m going to put these to good use excellent what are
You going to make uh oh that’s a secret you’re going to have to come for dinner all right we’re available thank you inspired by the fresh locally grown apples Chef ramsy heads back to the restaurant to work on a special he has in mind for tonight’s dinner service
Right what are they called apples [ __ ] SMS you ask me what they were they’re apples yeah I know but it’s the way you say it with no enthusiasm if I want to learn to cook like you I’ll definitely buy your cookbook but this is just not for me why are you in business
Running a Restaurant when you’re completely passionless about talking about ingredients it’s a [ __ ] Apple yes they’re local apples that’s great okay when was the last time you tasted one it’s been a while I haven’t been to the local or to get an Apple to farm well I’ve been there for the last 2
Hours okay it’s like being around your parents when they’re arguing and it’s the most uncomfortable thing in the world and uh know I hate it did it yeah it’s a good apple you don’t get it do you I do get it delicious and so talking
To you about it is like oh really it’s an apple one a day keeps the doctor away am I supposed to jump up and down no not at all it’s just becoming clearly evident that you are incredibly soulless when it comes to food you’re entitled to your opinion if Chef Gordon keeps
Pushing me I just won’t be here anymore you won’t see me today as Brian cools off okay Apple’s in Gordon teaches Chris a new special everything has to be relaxed pork medallions with caramelized brayburn apples and then just finish with a hint of the mustard yeah yes hoping to put the Valentine’s Day
Massacre behind them the staff gears up for dinner service and takes advantage of the local produce appes are good are we uh are we ready to go yes yeah yeah okay guys let’s go let’s get them in I have no qualms about leaving I feel
Bad for you guys but there’s no way if he starts s with that [ __ ] again I will [ __ ] leave let the blood bath begin and I’m going to do the best to get Brian more focused for dinner Brian why don’t you show me your passion and lead the Brigade tonight sure it’s fine
That’s fine that sounded enthusiastic didn’t it I don’t feel like I need to prove anything to him I mean I am who I am and what are you going to do special we have sauteed pork medallion I will have the Harvest Salad you fire the Entre on table five what’s first up
Uh BR what’s up what’s first up what’s I’m running around trying to get all this stuff together um with five ticket on the board is it worth getting something going Brian it’s a very quiet kitchen normally it’s quiet we don’t tend to yell and Shout out or so how do you guys
Know what’s going on when no one’s talking to each other we haven’t said anything I guess I’m not running it then nothing makes me angry and I get served in the restaurant begin the service Brian told me he’s going to run the kitchen and run
It with some passion but so far I don’t see it I don’t feel it and the kitchen is backed up customers are complaining about waiting and I don’t think Brian actually gives a [ __ ] I’m just waiting for my which one 102 still okay I’ll get it 102 how long 2 minutes three misses
Four not really sure I don’t why 15 minutes 15 minutes [ __ ] dude this is taking forever Brian you tell Nick to stay down the orders or what he should know I mean we shouldn’t have to tell him he could tell that we’re backed up oh my God come
On Brian is not putting in enough effort it makes me frustrated he needs to step up more I feel pressured when someone’s are watching me and telling me I can’t do it but I don’t need him here yelling at me that’s not going to make me want
To work any harder your lack of excitement and passion me I’m struggling to come to terms to while you’re in business I’m not like you I I can’t get excited over it’s not what you’re doing to me you got to understand that it’s what you’re doing to the business the
Business for me is the bigger picture I’m not here to massage your ego I’m really sorry customers are complaining about waiting doesn’t that mean anything to you I just felt like I was being picked on and whatever P head I’m worried about how much you’re putting
The business down you w accept that cuz you can’t be honest with yourself cuz I’m not you’re being a dick about it what am I being a dick about talk to me just the way you talk don’t run down the stairs like a little girl talk me I’m
Not going to I’m talking to you you don’t talk to people that’s your problem calling people a NY head no I called you that’s like [ __ ] sixth grade how [ __ ] old are you I don’t need someone to tell me you know talk to me like that
I’m past that point in my life it’s just ridiculous enough is enough [ __ ] man it’s an hour into dinner service and Brian has threatened to leave the restaurant with no food leaving the kitchen [ __ ] man everything is at a standstill you don’t you think I don’t
Think he’s going to walk out toight yes he will I don’t think he’s on the verge right now he says he gives it another hour he says if Ramsey keeps taking and we sleep Brian did get a little frustrated with the Chef Ramsey and I don’t know what’s going through Brian’s
Head right now if I didn’t give a [ __ ] you know I would have left a long time ago I’m dedicated to this place cuz I want to be here I want to do this I want I want to make it work all I want is
Just for you to show a little bit of Interest stoping around if I wasn’t interested I wouldn’t be here I wouldn’t be doing this right in my heart I really I do care maybe I don’t show it all the time and I should but I definitely need
To show that I have more interest than what I’m perceived to have great let’s go table 11 table 11 I got to wrap a couple more cour table 102 and Foo okay here we are I’m sorry about the weight I apologize hit the Bell please wow keep going yes that is going
Table three table three table three all right thank you so much that really goes well together thank you we started pumping things out took a little bit while in the beginning but once we got going it it went over pretty well thank you have a good one good news tonight is that the
Special sold out yes yeah great news Brian you’re smiling for the first time since I met you I’m changing right now I mean I need to be able to have a positive attitude all the time let me tell you something really seriously honestly if you actually think this
Restaurant in this community is going to be here in 5 years time when you mediocre bang we know that you know we have to do something different to make the business grow thank you that you’re absolutely spot on we have to be special and we have to cook locally I think the
Products we had today were excellent so it would be good to you know put a out of that into our menu that’s what we have to change yes tomorrow going to revamp the whole [ __ ] place I think we need a change but I’m nervous scared tomorrow morning this
Place becomes the Jewel within cranberry I really don’t know what to expect is that clear sounds good is there anyone here that’s not fired up okay do it with Brian finally on board Chef Ramsay moves forward transforming Hannah and masons from a dreary beastro into a delightful Cafe right good morning good morning excited extremely excited I’ve got your name oh I didn’t feel oh [ __ ] happy with the end yes now it’s time to open a new chapter for hand Masons let’s go oh my God oh God it’s absolutely amazing oh my God oh I almost the fell on the floor oh my God I just couldn’t believe how great it looked when we walked in a New Deli counter showcasing local Fresh Products oh my God we didn’t just renovate this place we changed the meaning of it the breads the homemade cupcakes everything
Made locally I like it local farms share the pride and you show it off this place can become synomous with these Farms you know that it’s got Synergy there oh my God it’s amazing is the happiest I’ve ever seen you if this doesn’t really like your
Fight I don’t know what will I’m glad Chef Ramsey came and you know he made these changes it’s amazing it really is and I’m hoping that you know it makes our business all the better beautiful take got the restaurant is gone I just don’t know you don’t know oh
No you Chang your mind I don’t know it’s a complete Hanam Mason’s clothes last night Hanam Mason’s Bakery and Cafe open today I just don’t know going for it it’s I mean I mean everyone’s afraid of the unknown I knew there was going to be changes but this is a complete departure
From what we’ve done Hanam Mason didn’t close last night we’ve just changed a new chapter it’s it’s overwhelming just Embrace change just being a realist you’re not being a realist you’re being pessimistic Chef Ramsey obliterated Hann and Mason’s as it was and it’s not going to work coming Up how will rela lunch night Be Remembered in the history of Hannah and Masons so you want to tell the customers we can’t be bother makeing mashed potato we find embarrassing we could sub something out yeah tell him to [ __ ] off does Chris have the courage to change I
Don’t feel like I’m in control at all it’s just excuse after excuse after Excuse excuse and finally take charge of his kitchen you own the place you’re the boss that’s [ __ ] yeah you damn next on Kitchen Nightmares Gordon has revealed that the new hannahan Masons will be an upscale
Cafe and no longer a French beastro but not everyone is comfortable with the change Embrace change just being a realist you’re not being a realist you’re being pessimistic right okay we’ll go through the menu previously the menu two menus before lunch and dinner absolutely crazy you’ve got no idea how
Simple this is fine dining has gone yes it’s small but it’s powerful fresh vibrant rustic countryfied Cuisine Brian I’m ready let’s get started see what all this stuff looks like Chris look at that face I’m just read I’m just reading the menu thinking in my head it’s different
It’s it’s definitely different that why did you ask me here this is because we needed a kick in the ass this Jeff this is It’s just things going through my head that’s all I well let’s see Chris is really nervous to make the change just for the fear of losing business
That we had yesterday he stound me today you’re shocking me cuz I’m shocked oh my God I need to get my hands in it while Gordon had the staff focusing on the new menu his team put together a farmers market an event to showcase the new relationship between Hannah and
Masons and the local farm community oh y y y We Gather here today to celebrate the relaunching of Hannah and Mesa thank you sir let’s go hi guys good morning chef good morning how are you right look fantastic awesome so we got some Taste of Olives we got some scon get the staff involved and uh make sure all these menus go off as well yes okay hello everybody a little chilly out
Today it’s go right F’s giving out a little taste let’s go so this is our new menu we’re reaching out to the community it’s going to flourish our business to a whole new level you know you got to see it it’s beautiful on man new menu looks really good it looks
Great hi are congratulations day for you yes it is thank you it was great for me to meet the local farmers I love the idea of using locally did I hope you enjoyed our Apple we did they were awesome well let’s see if we can work
Something out so you can use more local produce all year y we are going to absolutely do that great I hope that people are going to be happy that we’re using loc rows and people are always happy about that and you taste it you definitely taste the difference there’s no doubt about that
After a successful Farmers Market Gordon introduces the new menu a menu created to take full advantage of all that the local farms have to offer let’s go through the menu yes first of all just look at the color of it Uzi was vibran freshness the dishes you can recognize
Easily the riy sandwich a smoked chicken salad beef hash with eggs Entre a really nice uh winter free range chicken stew the lamburger great short ribs fish day is going to be the F fish yeah I like a lot of the items and I like the menu and
I like the Simplicity of it but I think there’s going to be uh learning curve any questions no no no excellent did you see the sign it’s Hannah Mason not Hannah and meso all right come on in we right here we have a couple changes to our menu as you can
See the chef special today is a grilled sword fish served with Teragon mashed potatoes this morning I thought Brian would be really anti any form of change but he’s actually embraced it quite well but Chris he’s been on and off the train all day long and the jury’s out as far
As I’m concerned on him but tonight we’ll find out who really wants to turn this place around it’s an interesting launch Gordon knows that in order for Hannah and Masons to make a profit they must successfully flip tables and have two complete seatings Chris yes chef we have to flip
Tables tonight what is that mean making money I know you’re not used to it hey but we got to do it yeah oh yes yeah I don’t feel like control it all for what’s going to happen this evening not until the tickets start rolling it’s just the anticipation at this point I
Think the special sounds really good though too the swordfish she comes first order well done yeah Brian One Cop sell it away please okay is up gently gently good nice two and 20 G Brian yes first course on 23 just went this tastes so me much fresh
Tastes So Fresh Salad soups moving out quickly yes yeah any any complaints any feedack no complain about the freshness yet no complains about the FR about the fres that was a joke yes it was yes sir I’ve never seen it mve so quick you are let me just I’m AET I’m alive I’m
Alive I got a pulse yeah no no just that’s moving yeah huh surely there must be a difference inside here with Brian rising to the occasion and getting appetizers out promptly Sor right start turning those tables down now yes it is now up to Chris to deliver the Entre so
That the next round of customers can be seated shortly next table uh right now nothing else fired nothing else fired get me Nick please anything about to be fired anything happening or got a turn Chris just killing me I said you’re killing me uh Nick we
Falling behind or yes I think we are falling behind unbelievable last night the appetizer took 20 minutes to come out tonight they’re only taking 12 but that’s not the problem the problem is the Entre aren’t coming out quick enough the customers are staying at the tables
Longer and we need to flip those tables if we got any chance of surviving F some tables up some tables Up yeah with the Queue at the door now got to push these tables out go on what are you waiting for Mar table four table four yeah open up buddy what’s going next come on you got backing up with tickets you got to talk to these two guys someone needs Direction here a
Little bit I’m going on a salmon and crab and a swordfish so I need mashed potatoes please v86 Mash unless we got some somewhere else having run out of mashed potatoes Chris makes a very telling decision not going to be serving mashed potatoes on the uh swordfish
Anymore we were running low on mashed potatoes um and I didn’t think it would be a big deal to sub something out I’m thinking in my head I don’t want this to get backed up then the whole house of cards Falls can’t we put potatoes on
Chris time we get them peeled and get him put them on might be tomorrow oh here we go it’s just excuse off excuse EXC you own the [ __ ] place yeah yeah you damn sh so you want to tell the [ __ ] customers we can’t be bothered make a [ __ ] mashed potato we can sub
Something out I just find embarrassing why can’t we you said take it out and we could sub something out just too easy ah [ __ ] it do the easy rout yeah time the [ __ ] off we can’t be bothered anymore you’re the boss Chef that’s [ __ ] it’s the heart of dinner service and in an effort to keep up with the orders go start turning those tables down now yes Chris decides to cut Corners not going to be serving mashed potatoes on the uh swordfish anymore oh we go we were running low on mashed
Potatoes um and I didn’t think it would be a big deal to sub something out I’m thinking in my head I don’t want this get backed up then the whole house of cards Falls just too easy ah [ __ ] it do the easy route yeah tell them to [ __ ]
Off we can’t be bothered anymore you’re the boss Chef that’s [ __ ] all you need to do is peel half of the potato we get them Onio peel some potatoes please I’ve tried to make it as simple as possible so you don’t get backed up you’re right you’re right and I’m trying to relax things a little bit to speed things up a little bit so yeah so we get out of that fine dining mentality and
Sort of you know Push It Forward bit you’ll be surprised over a year how many tables you turn quicker what we we need to Turn the staff quickly preps the mashed potatoes in an attempt to get back on track and push Entre out uh potatoes potatoes potatoes Serv please as Chris finds his Groove the kitchen catches up and now for the first time this dining room is Turning Tables she’s going to
Sit you down and we do have a couple of tables getting up here I promise soon as we get them fle we’ll get you right down three more salmon and crabs up a macaroni we used to have nights where we would do 30 dinners and it felt like 85
Everything’s looking good guys beautiful the relaunch we did 85 it felt like doing 30 it was a nice change I got to say I pick up please it’s just going to take Chris a little while he’s not really good with change I mean think about it we’ve had
The same food on the menu for almost four years now so change is not a thing for Chris are we starting to play down or yeah with two dinner seatings completed the new Hannah and Masons has successfully cleared its first major hurdle the buzz was phenomenal the Vibrance the freshness and the feedback
Was great however more importantly to this restaurant is quality control a special is to enlight a customer to what the chef’s about uh fair enough you can make mash four potatoes peeled bang that’s where we discipline ourselves yeah you’re right you’re right I’m saying you’re right relax you guys you’re right Brian
I want you and him to be better you understand I want you up there and not treading water down there I look forward to the the future and I just I still think there’s a lot that we need to work out um Chris and I so you know there’s
Still some more changing to do and this is a start so we’re excited I came here cuz you asked me to come here yeah to put this R back on the map yeah the minute I’ve gone yeah it’s up to you guys but one thing you have to do is
Make money to survive that means commitment heart desire and the real hunger to make it work I give you new menu new Decor new equipment new launch what I cannot give you is the heart to make this successful that can only come with it and that’s what it’s going to
Take to get this place pumping I think Brian sees that he could put his stamp on this place now as well I think in the past he thought it was only Chris’s Place Chris putting his stem and I think he he sees now it’s a clean slate and he
Can put his stop print on call me yes I will yeah muray has your cell right she has my email she has my cell yeah and she has my home address one thing she hasn’t got is my [ __ ] hotel room key right good night yes good Night night thank you good night guys thanks Jeff thank you take care that was tough honestly really tough from the minute we had the valentine day massacre to a successful relaunch tonight it’s been a tough week and I personally feel that I’ve been dragging Nick Brian and Chris every inch
Of the way and I don’t know if they’ve got the desire to go that extra mile but what I do know is these apples are delicious tonight on Kitchen Nightmares a fine dining Beast welcome to Cafe 3 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 dream 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 wbat it come from the different part of the worldship 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 Pinto 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 work at it now come on in an attempt to turn this nightmare back into a dream is her hard when you just put your faith in something and really believe and believe and believe and it’s still not coming it 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 2 years ago they fulfilled a dream and bought Cafe 36 an upscale French beastro there you are oh thank you very much and for you sir my dream was to have my own restaurant Be
My Own Boss okay thank you I’m 58 years 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 Phil 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 okay and the onion soup and the onion soup it’s coming up that’s coming up right now P he’s really a great chef the
Food is tasty it’s good and it’s done Right Pinto’s sanitation skills aren’t the greatest he uh he tastes a lot of his food as he’s making it 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’ll give you a 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 rot I’m going to in M 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 bills more more bills I really love my
Husband want his dream to come true that’s all the it’s that drive and that Passion of the dream to say we want to make it Happen thank you CA 36 okay comes Ramsey where I just 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 Jerry Gilmer I’m one of the owners this is my wife Carol how do you do how are
You very nice to meet you pleasure so very happy to be here very excited what kind of restaurant are you running we try to style oursel after what we call an American beoke try to have fresh seafood Steaks Chops sandwiches pasta y I can’t wait to taste okay right over
The restaurant’s big how many seeds have you got uh we can seed about 85 in the main dining room right and how many’s 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 uh the specials today the uh Roto today is a wild mushroom that’s pretty good um Dy to taste of risoto okay yeah this
Fascinates me I’ve never seen a duck and a strawberry together well you good chance to try it and I’ll take that rare thank you so much crepe 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 it’s 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 him 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 Pino please fire The Crepe for a SoDo and the duck salad please or Chef Ramsey to coming in 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 Qui of 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 wants a duck salad rare that doesn’t look very rare right no get it you know what bring out
The whole thing guys’s full of [ __ ] I’m ready for there no wonder to know what comes for lunch it’s taking this long coming up weigh you too slow well we fired it All does food always take this long yeah I see your food putting up I just going to go grabbing I’m relying on the Chicago to suburbs train being pushed through the dining room it’s so old fashioned all right CH W PL H that’s the wild mushroom res and
Your duck salad rare strawberries place dirty they’re just old PLS 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 we rato exploded it’s mush and it just disintegrates in your mouth and it’s
Very salty we’ll bypass that don’t ask him to make another one way too salty it rice is mushy okay just telling you what he’s saying that’s fine the Roto 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 Duck Right Jesus what a bizarre combination what’s with the walnuts what are they done can cand walnuts candied walnuts as if we need more sweet on there that definitely didn’t work p get crepes okay when you see a chef putting those ingredients together it’s it’s rather sad ready 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 are they done chop them up um no that’s how he makes more time he just puts extra on top I believe who makes the crepes um I
Believe the crepes are store bought no yeah damn look at that and this is the speciality I’m fed up with eating crap of the day when you think of a crepe 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 looking out for you it’s even going to bypass the pigs you don’t like it none of it 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 risoto was an insult it was mush okay where is the risoto 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 Bulls to walk in here on a Thursday and serve that [ __ ] from a week ago it’s mush there no bad on still food nothing
Smell that 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 old you call yourself the the executive chef you should be ashamed you served me Roto 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 out congratulations you haven’t managed to kill anybody off what are you doing you’re not a real Chef are you yes what any chef that keeps hold of that crap in his fridge for a week two weeks in my
Mind has 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 our ass from a home 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 r before I not no have you ever had a r 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 use the the proceeds and the ask grow from there 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 shock 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 we got a mountain to climb and uh it’s uh it’s a tough one the staff gets ready for dinner service Gordon Ventures into the kitchen to do a more comprehensive investigation pasta 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 we keep it fresh frozen fresh fresh frozen 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 stays 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 nothing
To do with business that’s lazy everything’s frozen trout stuffing so we take it out we slow th it yeah cold cold cold yeah slow th we stuff the trout then we refreeze the trout yes arrest my case certified jerk Chef the grer was a strong smell that’s it that’s it a chef’s uh Opinion it’s dinner time and Gordon is about to see how this fine dining restaurant is anything but fine 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 car sure I can do we fire a Cobia and a salmon too I’m very nervous very nervous and very scared and we’re just hoping for the Best let’s go to go go 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 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 calamari comes in we never freeze it so the only stuff you don’t freeze is the stuff that comes in Frozen astounded by what he’s just
Witnessed in the kitchen Gordon seeks out the owners Terry and Carol I’m panickin Pinto it’s crap I um I don’t get what he’s trying to do there Jimmy 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 take 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 it goes faster yeah if you had one more person it will go
Faster yes sure 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 and
Cards I thought people got pushed into a Mory on trollies 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 this is rare rare what you order I medium medium bloody rare might have to send this one back please the New York 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 Pinto as if we’re in a position to argue my things come back doesn’t mean I’m a bad Fook and it’s not just Jeff pto’s cooking that catches Gordon’s eye well these are pitiful
They’re not even season 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 they come from the different part of the worldship we can
Get it it comes from the different part of the world are you listening to this sir it’s the most expensive vegetable on the market you one bat 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 Thor fresh frozen but what’s becoming really clear is that he seriously is taking this lovely couple for a ride and it’s going to stop is this true about pin 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] 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 so too soupy and the chicken is over done 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 seven okay so hour 5 minutes 5 minutes okay all right table five 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 has 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 this has been 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 ding 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 reman 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 what 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 rato 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 they sauteed already finished with Parmesan cheese and a little knob of butter make sure you’re happy with it mushroom 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 my 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 trolley cuz tonight will’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 vinegarette yeah I go cheese fritters yeah one two we go salad on madame I’m matter out 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 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 tempers flare in the kitchen talk to each other guys then erupt in the dining room canel my Entre you’re on right I’m leaving Pinto executive chef certified deck threatening the grand reopening of Cafe 36 what did we do how can this happen to Us hi good evening welcome this evening four we have you right over here lots of people coming all right let 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 two salads I’m going to have thefa please like your immi I can’t take control now yet will you listen and say
Yes or no yeah yes yes there you go fill it yeah medium on yes New York strip medium yeah what’s next please I got a crab cakes a smoked salmon appetizer and an onion soup please right now I’m pretty stressed out about t night I don’t want anything to go like last
Night we’re trying to make this thing smooth operation tonight two Roto a trout and a scallop okay good two Roto yes such presentation first one I’ve ever done thank you looks good It Go chees 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 want half hour Cafe 36 is characteristically slow service continues to leave customers waiting 45 minutes already we going with that one now yeah 271 shank 136v yes working Chef working yeah how long 3 minutes 4 minutes I’m ready I’m Pinter
Change gear you changing gear yep unfortunately still a neutral sod 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 five has been waiting no less
Than an hour and 15 to an hour it’s going to be like a 5 minutes 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 cuz all a lie unbelievable my God you know re 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 it’s two veggies I said three at the look at the hey I got
[ __ ] to do I know P 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 no chance they
Just got theirs they were 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 bro 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 salads 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 guys aren’t even working together on 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 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 this 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 didn’t even hot and not even the center’s hot 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 hey it’s too thick pour some more stack in there okay I’ll turn it down oh my God now we’re pulling out now we’re going down boys just just 2 seconds you you as well yeah just come here for 2 seconds yeah I’m not doing
That in front of the co come here you none of you are 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 PL 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 all right so all I’m doing is lying to
People right now that’s it you know I’m safe with some of his customers still waiting for 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 that’s taking so 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 out of 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 working here and keep your opinion to yourself I want Terry to start telling everybody what to do instead of letting the inmates run
The as 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 is 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 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 to 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 Co is this it’s modern wow we got a black and white
Color theme yes I don’t knew I love black and white so much oh 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 absolutely I’m getting choked up it’s just what a dream hey look at 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 AR Russian 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 cor tuna Mediterranean regu filet minion tataa you like stay tataa oh yes and then one of my favorites the duck comy 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 L graer 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 teres when the old come in can we call out the ORD so we got some form of Vibrance in here a little bit yes yeah what do you think of
The new menu I think a Shir 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 in order on Pinto all right we’re coming up with orizo order on Mario one crab kicks 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 coming please M I got a four four crabcakes but barely an hour into service and the kitchen’s bad habits are back tell 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 P 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 ation right come on guys we got to talk to each other yes we just got to talk to each other guys Pinto Pinto Pinto executive chef certified Deck once again Pinto’s inefficiency in the kitchen is upsetting both customers everybody and staff I’m just pissed off I just can’t take this man I hope Terry strains 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 cancel your Entre 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 got a pork chop
Little hectic tonight P got to go just standing doing nothing I know I I agree nobody’s communicating nobody’s even stepping up to the mar and watch what Bonnie’s doing bnie is now trying to read the tickets cook so and expedite yeah andto 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 Ramsey really did give me a swift kick in the butt 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 crab cakes 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 tart Tire apple salad crab cake the kitchen gets back on track Cheers Cheers got food thank you two salmon two salmon in the oven okay beautiful keep in coming guys I got to get this dining
Room turned over we got a lot of people waiting I think Terry’s eyes have been opened up twoo 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 I want it’s just communication for the
First time since Gordon’s arrival the back of the house let’s if we can finish these last two tables strong show you let’s go is in sync with the front follow I’m following here car 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 in 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 get are you guys you so so this is from our own personal wine collection oh my God I can’t take that
Come on that’s a bottle of shat Kem 1976 you said I would 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 glass together we would love that would you
Absolutely God what you two like you two honestly honestly you like the most perfect Mom and Dad unbelievable right thank you so much oh dear good luck sir thank you yes you thank and you deserve everything you know that you stand strong and you listen to this lady yes
Yeah she’s a love on my life see 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 oh they 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 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 Chef