tbh the title applies to most restaurants from this show 💀
Season 1, Episode 9
Gordon Ramsay visits Italian restaurant Campania in Fair Lawn, New Jersey. In just 18 months, owner Joe Cerniglia has run it into the ground through a fatal combination of a cumbersome menu, a chaotic kitchen, and confused staff.
Season 1, Episode 10
Gordon tries to help put a deserted California restaurant back on the map; the restaurant’s owner does not want to accept the changes, which leads to a screaming match.
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i’d rather stub my toe than eat here | Kitchen Nightmares
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Tonight on Kitchen Nightmares Gordon heads for an Italian restaurant that’s headed for disaster why did you decide to become a chef owner if you haven’t got a clue how to run a business but you couldn’t tell that by watching the staff a great is compana a business good
Afternoon comp or a high school cooking class it’s like a big Romper Room back there the owner is the Big Man on Campus people love my food you’re seriously in denial and the employees you seem to be here for the party compan like high school CU everybody like really gets
Along I feel like I’m in the middle of a rehearsal for friends be so sexy when you make a chicken it takes forever for the food to get out of the kitchen I need your specials now that [Â __Â ] never went out on top of that there’s not only fighting in the restaurant
Strang there’s fighting in the parking lot why did you keep eating if it was that bad and because the enormous portions are ensuring no one leaves without a party favor even the dogs got a serving there there’s a bone FR as well the food costs are out of control I
Could go in there and just give you $500 of waste but now the part’s over you have to cut these portions down if Gordon can’t get this cast of Friends to grow up take it serious I will run it like a boss this restaurant’s going to
Be grounded for life I felt like I was eating red girl tonight on Kitchen Nightmares this is not part of time this is serious time we’re doing it okay all right let’s go Fairon New Jersey a predominantly Italian Community about 20 minutes from New York City for years compa was a successful business but since Joe cerniglia took ownership 18 months ago the business has dramatically declined and it’s only a few months away from closing good afternoon comp I didn’t go to culinary
School what’s this chicken for we don’t have recipes we don’t use measuring cups or spoons cuz I’m the best we are waiting on the pecans there’s no pecans huh there’s no pecans it said pine nuts oh we have a lot of fun here sometimes I guess a bad thing cuz
We don’t take everything too seriously sometimes Nut Job [Â __Â ] you I’m got a nut job the kitchen’s always playing practical jokes on each other why will you stop locking him in the walkin sorry Mo it’s like a big Romper Room back there give a break we’re all like little
Kids we’re all very silly what up yeah I’m still a kid I still have a tongue ring I still have a tattoo and I don’t really plan on changing the way I think anytime soon I am serious but I’m going to have fun with it while I’m you know
In the process gentle work compani definitely has its its its share problems big problems oh [Â __Â ] our oven is broken completely broken these are not working ovens so they’ve now become storage for us we have two walk-ins the handles are broke first this latch broke
So this door just kind of swings open it doesn’t lock shut the men back there they should be able to fix it I think I’m a pretty Democratic boss open your freezer get me some ponchetta Joe gets very easily flustered and frustrated which a lot of times
Winds up making everybody break down EV you got the broccol Rob where’s the broccol Rob I don’t have broccol Rob I asked you if you had broccol rob you said yes come on it took long enough it’s frustrating here because food needs to come out quicker that [Â __Â ] should have been done last
Night I worry about Joe I worry about stress level I worry about Melissa I worry about the boys it is not easy I’m financially in trouble the debt of the restaurant alone is overwhelming my personal debt wife kids more mortgage that’s a lot of debt you put everything
Into one Venture it takes a a lot of Courage you know I owe my purveyors about $80,000 right now in Cold Hard Cash I’ll get something out to you on um Monday do better some of the purveyors will show up and ask for a check but I don’t know
If it’s the economy or what I can’t see us fing on another year and and that’s a really scary thought and I’m going to do everything in my power to avoid That I’m looking for a restaurant an Italian restaurant on the main strip here compana thank you compana hardly a uh perfect location for a restaurant on a strip mall but let’s be honest it’s the food counts and I’ve heard they’ve got problems huh oh dear hello hey are we one uh oh
Yes today I’m on my own yes follow me please in fact most times I’m always on my own how are you today today good how you doing here well thank you you’re welcome EXC thank you you’re welcome Mr ramsy how are you maam I’m Joe ciglia good to see you welcome to New
Jersey is this uh you always poting is that just I point a lot I use my hands you know I’m Southern Italian so there’s a lot of that all right that’s the way I am it’s the way I operate I don’t know what he was looking at okay what would you like
Today um I start please I’ll try the bord toini yes and then um I’ll try the ri okay finish with there with pachio and cranberry crusted breast of chicken thank you thank you welcome ready to go Joseph clam white torini souit I mean I was smiling but my heart was racing
Backing that up with a tortillini soup what I got tortillini soup working I got my half RAV working I got it all you my friend Rel sounds like a very very busy kitchen back there I’m so e hungry oh so I didn’t eat anything all day hry you’re
Hungry I’m hungry I’m hungry yeah what is going on in there God the brow Relax I thought you gone home no no I was waiting for your soup I hope go didn’t satisfied if he’s not I’m sure he’s going to let us know he just Bland and tasteless that one was definitely not worth the wait how is everything are they made here
These or they bought in they’re filled with v oh no I know it’s trust me I I know what it was that wasn’t the question I asked they’re homemade yes they’re B in from a place that makes some homemade thank you is it popular yeah um somewhat I love the way you skip
Over it are they popular not too many people order it as much no so no thank good night you’re welcome I think G in is going to drive me crazy by the end of it all it’s going to drive us all crazy homemade means made on site end of story cut the
Crap F her up all right let’s take them Out thank you you’re welcome so this is the grilled sausage in there yes yes yes lovely garlic everywhere big big big chunks of it everywhere hey yeah you w want to go back to the office with that breath would you Gordon found that we had too
Much garlic in our sauce Jesus I tend to like garlic so I never really noticed it okay thank you okay you’re welcome thank you very much I would like a toothbrush now please you want to know there too much garlic [Â __Â ] I think it was just fine
Personally for me if I was eating that I wouldn’t have a problem with it Off my go here you go EXC chicken what is that on top there gr zucchini okay holy mackerel looks like your bison’s tongue it’s dry it’s sweet and it’s go dear he didn’t like the chicken he didn’t like the sauce didn’t like the crust thought it was well done hated it
One thing that fascinated me throughout the whole lunch all I could hear was laughing and joking and lots of screaming coming out of the kitchen um I was pissed off waiting you don’t expect to hear all that laughing giggling when you stand there waiting on all your food
The Toral Ino ve was just Bland and watery then my uh grilled sausage I’ve never seen so much garlic in addition all my life Gordon called me out of my food I’m not [Â __Â ] happy Italian food is about rusticness phenomenal ingredients and something that’s relaxed
And casual but in a delicious way and I just found it you know somewhat boring to be honest you’ll see us rck it out my food I think is is pure and honest and good I think it was a mistake that I did this man up next why did you decide to become
A chef owner if you haven’t got a clue how to run a business Gordon serves up the truth I’ve never seen such humongous portions you would need that would you can Joe swallow it no all right you know what why we making a public issue with this now there’s customers here there’s
Customers here I’d rather have this conversation downstairs how about that would you want to find and when the staff monkeys around you Gordon Goes Bananas right who’s going home that’s coming up on Kitchen Nightmares day two and with this restaurant in financial hell Gordon knows that he needs to increase business
But he also needs to find ways to cut costs I’ve been thinking about this overnight and what’s bugging me now is what’s he wasting in these fridges that’s my concern now this must be a pain in the ass the minute a muscle opens they’re no longer fresh they’re gone that’s
Dangerous that’s it’s dead muscle’s dead this menu is far too big for his own good I don’t understand what’s going through his mind to have this fridge stock with all these ingredients and no customers to cook for look bag after bag after bag there’s nearly 2 months worth
Of chopped garlic there this is where his $80,000 debt is in all this ingredients this fridge is stopped now like a restaurant that would be fully booked for 3 4 weeks in advance and we haven’t got those customers so why the [Â __Â ] have we got all this ingredient
Stupid absolutely crazy with a young head chef and an inexperienced owner Gordon decides it’s time for restaurant management 101 you’re in charge of the purchasing yeah those fridges are stocked up for a a busy restaurant we haven’t got money to waste there’s endless ingredients in there that are
Not being used properly everything we buy is costing money I can point fingers in every direction for the the Walkins being crowded and it’s a catch 22 cuz we run out of something Joe throws a fit when was the last time you had a budget per week is
$4,200 I don’t think we’re scrutinizing what we’re purchasing I could go in there and just give you $500 of waste I saw that [Â __Â ] walking in a completely different light I went holy [Â __Â ] hopefully Gordon’s economics lesson has sunk in now it’s time to see how this jovial Bunch handles a dinner
Service which given the lack of customers shouldn’t be that difficult you’re going to get in trouble even so Gordon has to make sure these kids stay focused okay Ryan you you you understand what’s going on this is not party time this is serious time nothing to do with
Friends take it [Â __Â ] serious I will run it like a boss let’s go but old habits die Hard can py is like high school cuz it’s like really close nit social environments everybody like really gets along yes yes yes yes I’m probably like the biggest flirt here we just all feel very comfortable around each other while CA restaurant is really more like compa High Gordon wants Joe to start treating
It more like a business and less like a party 2 seconds everybody yes here we go right uh 1 2 3 4 5 6 7 8 9 10 11 11 members of Staff staff cost right who’s going Home that was that was pretty blatant and uh it’s a big move real big move Gordon definitely means business business sorry guys thanks for coming but thanks but no thanks it’s a little scary when Gordon all of a sudden eyeballs you who’s going Home trucks see you buddy play guitar good take care buddy get yourself a haircut next I need three on the floor three waiters on the floor let’s go who’s next Katie Katie thanks but no thanks any questions I cut a few people they were clearly upset you know Katie was
Definitely upset Katie no get out of my [Â __Â ] face I had to you know I had to make a tough call tonight and I really wanted to have people tonight that were you know on their game I’m good enough when he needs me when his ass is on the
Line but not for that I came in tonight then cancel dinner plans with all my friends cuz what good luck let’s go with the staff now trimmed down play time is over good evening madam how are you good to see you and it’s time to focus on the
Customers one order or two I have the muscles to so two orders Okay order in please appetizers walking in salad Roto muscles mozzarel Entre are pork retto Cod and a chicken I get the chicken also come on as orders hit the kitchen the staff is quickly overwhelmed and
Everything is moving at a snail’s pace how many of these did you sell guys come on don’t lose it look I I had some p wedges they went back there and they and they’re lost they’re right here they’re not me man excuse me is there any possible way
To can get shrimp cocktail that’s what K is known for is waiting 3 hours for your food are you guys okay we’re getting wrestling yeah everyone’s hungry it’s been taking a long time for the appetite starving and not surprisingly problems in the kitchen have customers totally frustrated I want to drink wine
And cheers guys’s authentic pizza yeah how you doing um I’d like to placeing order for a pizza what the [Â __Â ] is 13 that [Â __Â ] never went out oh come on six it was nuts was crazy I need that Roto Joe what one more no it’s on your table Joe Joe
It’s on your [Â __Â ] table my man holy [Â __Â ] come on you guys sitting here for a while before anybody came to you it’s 30 minutes for a salad I have people pointing at me and they’re going like this and I don’t understand I can’t tell
Them you know how hard it is to put lettuce in a bowl with some dressing come on guys come on come on come on we’re getting backed up now I’m waiting on a cut come on table TR show me that cut I’m trying to fix it you passed it
To me broken and when the food finally arrives at the tables it’s met with mediocre reviews the worst thing you can do with fish is overcooking yeah this is grade D dog food just just stop stop stop stop stop stop Joe yes guys I’m sorry but I’m not [Â __Â ] serving that
Yeah and I’m not serving that so will you please stop what you’re doing and do something about it guys another observation by Gordon of this restaurant’s inefficiency is its portion size almost every customer leaves with a doggy bag unbelievable right and huge portions mean unnecessary inflated food costs
Really I’ve made the decision bite the bolt on the portion sizes I think that’s what the people like what uh what’s what wrong with that nothing is wrong with this I’m going to take it away they’re taking it away taking it away oh my God even the [Â __Â ] dogs got a serving
There there’s the bone for him as well H losing business big time as comp’s customers leave with their massive leftovers Gordon knows it’s not just the food they’re taking but Joe’s profits as well sit down sit down did you want all this food now do you have friends with
You yeah and right now you’re my guest guest okay yeah let me just point two or three things out this is two appetizers two onr mix salad and your Bretta I’m trying to show you what you give your customers every day lunch and dinner I’ve never seen such [Â __Â ]
Humongous portions every customer that left here this evening took food to go it’s what the customers are used to the customers love this they like the big portions for a man that’s [Â __Â ] fun finally in the [Â __Â ] and throw money literally down the drain for every dish
You put in here and then on top of that you can’t even [Â __Â ] grill a piece of Bretta there see that bit there you wouldn’t need that would you huh no talk to me no you’re getting upset now yeah I’m getting real upset thank [Â __Â ] for that hopefully I’ll get
Through to you now you’re throwing thousands of dollars down the drain why did you decide to go into business if you haven’t got a clue how to run a business all right you know what why are we making a [Â __Â ] public issue with this now there’s customers here there’s
Customer here I’d rather have this conversation downstairs how about that are you scared again am I scared you’re embarrassing me in front of my Customers behind every restaurant is a family and when the restaurant’s in trouble it’s a family that suffers so uh I want to get to Joe’s wife Melissa and just actually find out what’s really going on in Joe’s mind hi are you Melissa how are you myce
Meet you likewise good to see you too how you well boys home from school hi they are how you doing my man first name Evan Evan nice to see you girlfriend’s name this is a nice house oh thank you how long have you been here uh 4 years
Four years lovely so um three boys three boys big responsibility y yeah lot of pressure on Jo shoulders um how do you think he’s doing he’s very positive and you know it’s his dream and I know he’s giving it his all to you know try and succeed but you know
It’s not just all about being passionate in the kitchen that’s what I’m trying to tell him and whilst I love his enthusiasm around the food it’s a business it’s not just the food I agree with you 100% I do and I don’t know I mean why I’m glad you’re here I mean I
Think he needs to see the black and white more hardest thing for me is that people like us put everything on the line for a dream MH and I just want to see him have a time you know to succeed please don’t get upset I don’t want you to get upset
Please told them all these things he told him before he needs to know the Jeopardy like as of this month alone like I can’t pay my billly Joy’s months behind on us being paid mhm I mean it’s as bad as it probably get you know if this restaurant fails we would lose
Everything I mean I’ll lose my house but this business can be turned around and I’ve pointed out two or three things yes it can yes it definitely can so you’re going to help yes now having given Melissa his word Gordon now knows that to turn this business
Around he must spend time in the kitchen retraining the chefs from food prep yep to presentation I’ve watched the way we serve food here and no one really gives any [Â __Â ] care and attention to a little bit of presentation I know it’s rustic but at least make sure that we
Got a little bit of pride in what we’re doing that looks like a [Â __Â ] you can do better having Gordon Ramsey in the kitchen that was pretty cool he’s on top of his game man that’s why he is where he is just keep it flat yeah it’s just
Breaking apart problem car have so much water in it yeah but you always salt it like you’re doing like a Brad or like a Maru you salt it so it gets nice and firm put it down he’s one sharp cookie I can tell you that much basically he’s
Teaching us that we we have to step up okay chicken cut off the drum and the the thigh and then sit them on top of one another so it just looks a little bit neater yeah now that Gordon has given Joe and the chef several pointers it’s time for Gordon to introduce a
Signature dish they can handle meatballs Why Can’t This restaurant become famous for a meatball I go to my restaurant in Sly with meatballs that’s all I want just give me meatballs Gordon showed us meatballs I think it’s a great idea let’s go little bit of cheese on there
Good I think us being known further than you isn’t so bad because um usually known for uh food never really coming out ever with the aid of Gordon’s recipe Joe and his staff are now armed with outstanding meatballs now it’s time to conquer New Jersey meatballs oh look at this best
Meatballs new jerseys yes best meatballs okay Joe give out the t-shirts the out came the meatballs and the and and the flashy t-shirts and the hats and we pretty much shouted the message loud and clear comp’s got the best meatballs in New Jersey give these meatballs away
And get the reputation out there on the street yes get them all out folks we got the best meatballs around stop on in and have some dinner one of these days if we can start getting people into our restaurant for our meatballs it’s just a great step in
The right direction let me put some hot sauce on there this is so much fun that’s wonderful we got some meatball fans you’re ding there we are everyone loved the meatballs does that dog like meatballs I think he does look at him he he loves it compan your restaurant compan your restaurant we
Gave out some food we spread the word about the restaurant we had some fun you know you want them just don’t get hit by a car for them the best meatballs in New Jersey now that the meatball marketing has spread the word about compa it’s time for Gordon to have a serious
One-on-one talk with Joe we B it 80 months ago over a period of 18 months how much have you lost yeah I’d say about 120,000 sure I’m in trouble how serious is this restaurant for you it’s it’s everything to me you think you could continue like this for what 6 more
Months about that yeah I think that’s pushing it your business is about to [Â __Â ] swim down the Hudson I heard Gordon’s point loud and clear I mean this is it this is this is this is crunch time stand strong don’t take it personally just take it seriously tomorrow is the biggest
Day coming up it’s comp’s reopening and everyone is feeling the pressure we need your specials now she said the steak was too tough Gordon has some quiet time with an unruly customer you’re talking out your R and while some people welcome the changes to the menu absolutely unbelievable others aren’t so sure I
Felt like I was girl it’s a night filled with emotions why did you keep eating if it was that bad and a dinner service you don’t want to miss next on Kitchen Nightmares it’s day four and time for comp’s relaunch Gordon’s design team has come up with a contemporary New Look to
Match the new direction of the restaurant I’ve created a new look for the new capap let’s go lovely oh my God how cool is that is that nice awesome oh how cute is that oh my god oh it’s unbelievable I was just absolutely Blown Away absolutely blown away and it
Was just High time for it to be changed now you can really see it’s a restaurant all the lights are on all the canopy’s lit just looks really inviting now it’s awesome we definitely needed this it looks like a proper Resturant now thank you definitely so much Melissa
Happy yes Gordon has created so many great new things here like the sign and everything shows that he’s making it better Let’s get inside yes let’s do it the one thing you’re not going to smell when we get in here is garlic he I opened those doors and it was just alive the restaurant was alive the whole place just metamorphosized with some great simple little changes the dining room looks unbelievable those
Candles are going to be awesome at night yes ni kind of place I just want to hang out I am a little overwhelmed right now I have really no words to say you know it’s a little shocked lights of dim music is on right let’s clutter them this place is
Lovely you guys have transformed my restaurant follow me through to the kitchen let’s get Jesus oh no Joe stressed out a lot so when you see him smile like that it makes you feel good come through oh my God this is so freaking cool La the new menu a new
Stove yes I’m overwhelmed with this big beautiful stove you know boys with toys this is my new toy right here baby oh my God Jean almost had tears in his eyes big mean Jean I don’t have to light the pilots every time I turn it on it’s just phenomenal happy
Good I’m just so happy to see him getting a little help he deserves to succeed and I just I know he’s going to Gordon also provided smaller plates to coincide with the smaller portions oh my God any plates they’re smaller Che it out plates were just way too big and
Therefore we had to use a lot more food to fill them up and that’s also losing money right there wow man I I am speechless you guys have done so much for us in one day I know what to Say next step in getting ready for the big night Gordon sits down with the young chefs to introduce a brand new menu okay the secret um of the menu is to keep it tight we have to start making money I had some initial concern about what my customers would think about
Coming in and not seeing my big diverse menu this menu includes the new pasta and rato section the fetuccini um something you expect to see in any you know nice restaurant but do it with a little bit more varied you know pesto tomato Alfredo I like the new menu a lot
Gordon’s uh that’s he’s one sharp [Â __Â ] cookie I can tell you that much um the brace pork that was a great dish the creamy PL coats the pork the flavor is lovely and then the Basta you know a really nice grilled New York strip steak with roasted potatoes and spinach
Beautifully done the meatballs we’ve done it in both appetiz and entree as well we’ve now focused on our meatball as becoming a of a h mark If people start bitching the meatballs are going to come out of the kitchen and hopefully that’ll appease them while they’re
Waiting right meatball I’m go get it the meatball I really like the new menu and the way we’re doing it and the concept of having a smaller menu everything was good Ste is awesome an hour before the opening Gordon comes up with a clever way to motivate the Young weight staff I’ve
Devised a plan the same plan I have with my waiters and waitresses that every it item on this menu will be sold every item here we go come with me let’s go here is the menu okay and on these boards are your names each and
Every one of you yeah have got to sell every item on this list the first person finishes a complete menu you shout Bingo and there you’ve got a $100 incentive the whole idea of having a a contest to motivate servers I think it’s a great idea $100 to sell the whole
Menu I have a 6:00 booking for Table 5 perfect ready I’m so fuing ready we got to talk together tonight we got to work as a team I’m going to step up as much as I can and hopefully it works out you’re Expediting you’re delegating everybody out the kitchen right I’m
Excited for tonight’s dinner service I think everyone’s going to be on a good positive note tonight look at that oven unbelievable unbelievable it’s Do or Die For Us failure is not an option option I’m not going to let Gordon down I have to show him that we can do this it’s got to Happen tonight is the reopening of compana D could you open the doors please and Gordon Ramsey’s new menu has packed the restaurant welcome to compa welcome to C this is the night Joe has been waiting for but if it doesn’t go well it could destroy his dream this is a big night
For us the pressure’s on Jan first time was head yes do it guys good night I want Gordon to leave on a high note I want to be able to pull this off Jose write it down spread the word okay we’re going to do a red snapper in CIO I’ll be
Right back in just a moment take your orders so you can look over the menu are you guys ready to order your Entre what do you have I’m going to try the meat and spaghetti on your recommendation sure I the ravioli ravioli perfect thank you guys listen everything sells
Together tonight when somebody says their food’s ready in 2 minutes it’s 2 minutes the first orders are in and Gordon’s waiter competition is underway you’re off meat Bulls gone what else chicken chicken chicken I just got a tent top I’m about to sell like half of it okay
Go go go go the first customers of the night are responding well to the new menu you have to taste this this is this is absolutely unbelievable best food I ever had sauce is amazing but even good food can’t impress everybody Terrible I took better than that’s horrible was hor absolutely horrible terrible are you kidding or no I’m not oh you’re serious dad I wouldn’t even feature my dog terribly everyone at the table doesn’t like any of their food what should I do I comp everything or here I am now in
This Pinnacle moment and I start hearing the complaints it was almost too bad to be true I need you need to get feedback from your okay why didn’t you like it she said the steak was too tough which doesn’t look tough to me after Gordon sees nothing is wrong
With the food he decides it’s time to stick up for his young chefs to saywe terrible worst I’ve ever why don’t you just take a seat and just sit down and try to enjoy a cup of coffee how can you enjoy something that when you come my husband is
Starving say back my steak was tough okay good but madam unfortunately you’re talking out your rear am I don’t your mouth I don’t care but you’re just walking around looking for trouble why don’t you just sit down and stop trying to cause trouble there we go ladies welcome good evening Hi how
Are you so sorry about the old bag an hour into dinner service and menu Bingo is achieving its goal of customers ordering a wide variety of items on the menu I want to see who’s winning Jo said 1 2 3 4 5 6 7 8 n I’m in second
Place now the pressure of the big KN is taking its toll on Joe it’s too much saffron on that it’s too much oh Jesus Christ when anything goes wrong the Cod looks like [Â __Â ] like absolute [Â __Â ] Joe gets in that really stressed out panicky mode why is that taking a long time Joe
I worry about Joe I worry about stress level huh why is that taking a long time uh because those chickens just got cooked are you [Â __Â ] serious I need salt I’m very reactionary I get stressed out for like 5 minutes but you know what I just try to find that comfort zone I
Could tune things out if I want to Jean I’m leaving you guys be now I got to run out there okay looking for a little relief from the intensity of the kitchen Joe takes a stroll into the dining room hey how’s it going good how are you I’ll
See you in a bit man okay we got we got a lot to talk how’s it going guys you guys have a horrible habit of dropping every [Â __Â ] table in the restaurant at the same [Â __Â ] time ch good talking to you guys he’s like Houdini he’s not around and you have to
Pick up the slide Jean yeah it’s getting crazy out there now we got step up again yes all right guys come on with Jean left alone in the kitchen one muscles left orders are backed up and customers are now experiencing what compa used to be known for slow service we’ve been
Here for 40 minutes and I haven’t eaten yet we just had to do a lot of things differently tonight we’ve been here since 7:00 everything would just took a while to come out it’s insane back there but uh no it’s coming right out I’m so busy right now I can’t even breathe
Right now everyone’s waiting for 2 hours for their food 9: is it really 9:00 it’s 2 hours already how long does it take to make spaghetti I’m having lettuce they don’t understand what’s taking so long I mean but at least if somebody would came over on the
Last I have a table of like eight people they’re upset they want to speak to a manager dropping table 20 hold on hold on every shut up this is a [Â __Â ] cluster Fu guys what’s going on a little bird I don’t know what to
Say I don’t I was out at the table they had a complaint they waited a long time uh they weren’t happy with the food I’m sorry about what happen sorry that’s Nota not happen all right let me I I got I got to run I got to run back there I’m
Sorry but no I do I do yes you really do at that point you know I really didn’t want to be in that position and I was really just trying to back away from the table the [Â __Â ] pasta’s going in while Jean puts out fires in the kitchen the
Angry customer is making her way to the front of the restaurant and is now complaining in front of Joe’s mom she’s out there complaining to these people it’s Joe I don’t know I’m very disappointed been here many many times I felt like I was eating Ragu I really did yeah that one out
There was saying the foods like ragon she’s out there I had the fish it was great well somebody else had the fish and it tastes like pwn water I’m listening to this witch I want to go Strang over I was so aggravated I was so upset you know that somebody would do
That to my son while Joe could not diffuse the situation with the unhappy customer shockingly a less than sober but satisfied customer comes to the defense of comp that why did you keep eating why did you keep eating if it was that bad what’s her problem if it was
That bad cuz you the [Â __Â ] Liars you just bought everything for free you greedy [Â __Â ] [Â __Â ] oh my God in heaven you people are mental go have another bottle of a wine you [Â __Â ] alcoholic [Â __Â ] have another bottle of M [Â __Â ] low light who is that
Person why did you keep eating if it was that bad what’s her problem if it was that bad cuz you the [Â __Â ] Liars you just want everything for free you greedy [Â __Â ] [Â __Â ] oh my God in heaven you people are mental go have another bottle of a wine you [Â __Â ] alcoholic
[Â __Â ] keep [Â __Â ] smoking you dirty Italian honey yeah I [Â __Â ] cun can I just be alone have another bottle f [Â __Â ] low light who is that person a police car on neighborhood Patrol extinguishes the fiery argument outside the restaurant okay Jo just uh 2 seconds please let’s go back in the
Kitchen Gordon asks to talk to Joe privately to get him focused and back on track when you p the point over and done with and move on you understand don’t hide behind there step out into the dining room two or three times in with the customers 30 seconds back out if
Anyone’s disgruntled put an end to it immediately don’t stand there bargaining with them yeah just and back in but I I want to see you run it yeah yeah I have to get series it takes me a long [Â __Â ] time to get something through my thick
Skull but when it when it does happen I’m steadfast I was going to do it I believed in it and when I believe in something I [Â __Â ] do it here we go here we go come on let’s sell these let’s sell these you got spinach I want
To make sure that we’re nice and vibrant yes right now two steaks two vs and a chicken okay every steak that comes in now write skirts so we can tell the difference okay listen and now that Joe has taken his mission seriously it rubs off on his staff who are now working
Professionally and efficiently skirt steak spread the word okay make it a good thing it’s something special J Ramin now I think Joe has motivation to do what he can to make it better and he just inspired us all to I think just work work as a team
Communicate um be a little more serious they’re catching you up now come on come on come on the honey and the strawberries so good yep there goes one more okay I’m going to start the mozzarella over here you’ve only got two left yes I do yeah
Yes told you I youle a bottle of wine or a 100 for of you I better have aund $100 I want tonight just of playing Bingo but you know I busted my butt and I sold everything I needed to sell I knew I was going to win I knew it server Bingo was
Definitely fun the whole idea of having a contest to motivate servers I think it’s a great idea Ariana I just won server Bingo was a really novel idea and it worked we were all talking about afterwards we want to keep doing that we like the contest that was fun can you
Guys handle these pickups now there’s not much more coming in really nothing was going to stop me cour really forced the issue on me and I really believed at that point that these changes were good perfect Joe have somebody follow with it okay Joe was definitely more focused especially behind the line there
Was no practical jokes going on really really enjoyed the food it was great CU we care I was making sure that everybody was on top of their game and if they weren’t I I’d be there to help them out you’re doing an awesome job I’m
So proud of you I’m proud of you too gentle work good night have a nice weekend now that the last tables have been served Gordon gathers the team together the difference in tonight’s service as opposed to last night’s service was night and day and we done double the
Amount of people tonight that we did last night 203 we’re in for dinner we were consistent the food was good the service was good and everybody had an appetizer an on train dessert what would be the take come what midnight say we took in about 75 $100 we made three
Times what we made last night I don’t think I’ve ever made the money um that that I made tonight tonight was a really successful night really was hey hey there’s no words no words to tell you how I feel about what Gordon’s done for Joey I am thrilled to death for him
And let me tell you what I saw you tonight showed me that yes you were a head chef don’t stop don’t stop I think there’s good things in our future I mean we’re going to dig our heels in and we got a good groundwork now after Gordon came in Here in the days that followed customers were thrilled with the new menu this is so good it was delicious what about the dessert is it with sensible portions less waste in the fridge and more customers profits increase dramatically you know I’m happy I like the food that’s going out the window happy
Customers great food good bottom line Joe finally started behaving like a boss and not everyone’s friend you’re going to sell two chickens for me okay successfully taking control of both the front of the house pleas to meet you guys and the kitchen okay good we’re going to sell two steaks and a chicken
Somebody close that door food’s going cold and now comp is known for its quality rather than its quantity with the staff now ready to run a restaurant properly there was one more thing Gordon wanted to take care of before he said goodbye the food looked great on there
Yes we’re not going back to stupid big steering wheels that’s what we’re serving look at them aren’t they horrible let’s go do one say goodbye to them say goodbye say goodbye I how you breaking those plates was just like you know the weight you know coming off my shoulders When Gordon broke the plates we were like rock on that’s [Â __Â ] awesome goodbye to the big plate hello profits one two 3 Go joh Happy the breaking of the plates how symbolic was that wasn’t it awesome out with the old and you know into the new
Thank you well done well done well done well done well done well done well done what a big boy yes uh you know you hate to see him go but it was a good time we got to break all the [Â __Â ] plates he uh he was proud of us I think right oh
[Â __Â ] thank you thank you so much I think that compa is going to be everything that Joey wants it to be good now guys first day I met Gordon I couldn’t wait until that guy said goodbye but once I got Beyond My Pride being hurt my ego
Being hurt and started listening to what he had to say he was like a true mentor to me customers have to come back for the good food not the portion size remember that yes right good luck thanks you’re [Â __Â ] meatball good luck take care all right hey don’t stop I
Won’t Joe and the Capo gang were a fun group to hang out with but the lack of discipline was killing the business it feels like they’ve changed I only hope it continues tonight on Kitchen Nightmares Gordon goes head-to-head with the most stubborn Chef he’s ever met I thought
Your food was crap matter of opinion and unearths the secret Garden’s dirty little [Applause] secrets Gordon Cooks up a rescue plan we will make this a success but this French chef fights back is everything perfect in your kitchen I [Â __Â ] dare start lecturing me this is the lowest day of
This restaurant’s life now can Gordon Save The Secret Garden who the [Â __Â ] are you to turn around and tell me when you were like a pig you French Pig find out to tonight on Kitchen Nightmares more Park California gateway to Wine Country Lu luxury golf courses and booming real estate a great location for our restaurant but the secret garden is on the brink of financial ruin thank you for calling The Secret Garden how may I help you my name is Michelle I’m the chef and
Owner at The Secret Garden am I a good Chef I think so he’s French that’s his biggest problem he’s French so you got to have to uh excuse my arrogance I’m not cooking with the stuff that’s in there when I lose my my temper it’s time for you to run you told me
Already earlier you were going to compete and they have to leave Michelle just may blow up and say what are you doing you want to push me in the kitchen I will scream at everybody Michelle’s arrogant his friend she’s a chef all chefs are arrogant you know what stop
Repeating okay French people enjoy the quality of life a little more than the American I SP Michelle can be very very uh difficult to work with Jane Michelle that that can it he’s got an ego the size of France as soon as it’s ready
Come on I need let’s fix it no no no no no no I’m getting frustrated the atmosphere here is definitely geared toward a more mature crowd this is the kind of restaurant that you take your grandma out for a nice meal it’s not really the happening Saturday night
Spot Michelle is having a tough time making in meet I can only imagine what his books must look like we need $200 that’s not going to pay the bills again I have about $300 to $320,000 in thatb that’s a lot of money to pay back this is depressing look at
That if the restaurant keeps going the way it’s going I I won’t be able to keep the doors open I need Help The Secret Garden find dining Gordon Ramsey has just one week to uncover the problems to divide has a plan and to turn this restaurant around place is L where’s the Entrance that’s locked as well God hey do Right lety hell God where is everybody hello is anyone Here who wants to sit and eat in front of that fat little bastard morning hello how are you and you are Jane Jane good to see you uh where’s Chef Chef’s here okay Michelle good morning welcome how are you Michelle how are you nice to meet you good to see you
Why I finally got in couldn’t find the front door the front door is off the parking lot but I mean I couldn’t find it so it’s the best kept secret in more part and you’ve been running the restaurant for 7 years 7 years yes God
And how long has it been quiet for 7 years okay well I’ll go and sit in the restaurant I feel like Buckingham Palace and Jesus what is that that’s a it’s it’s a doily people love those people love those mhm ready you’ve got all that fancy crap on there and yet the
Glass is dirty oh God right it’s almost ready Jane I feel like inviting my grandr for lunch could you not have got a bigger basket I feel sorry for that poor lonely bread roll in there let me just have a look at it before you serve
It yeah oh Christ I feel like saying a prayer so um a lunch menu and a dinner menu baby mixed greens with sunflower seeds dried cranberries and montet cheese God is there anything Plain on here Jane I think it’s all good thank f for that is the crab fresh no it’s canned
It’s canned mhm we’ll Cann that one then baby spinach salad with strawberries goat cheese asparagus hardboiled egg and grilled garlic shrimp strawberries and shrimps mhm I’ll start with that please as my appetizer absolutely I’ve got to think about a chef’s perception of food when he starts to put strawberries with fresh garlic
Shrimps we’ll see how he likes it he’s a customer customer is almost always right d go thought we’re about to receive may the Lord not kill me with food Poisoning Jesus that’s disgusting I’ll wait for the next course are you done he yeah I’m I’m uh yeah sadly the uh prawns are Stone Cold and undercooked okay uh your prawns are undercooked and cold when he sent the first dish back I knew that we were going to have a little problem
Forp think thank you okay B petite big dirty greasy chip plate and like a big overgrown ball of pubic hair Deep Fat fried [Â __Â ] if I’m eating that [Â __Â ] that’s for sure As tough as old boots God damn Raw carrot fine if you’re a [Â __Â ] rabbit how’s your steak um carrots were raw steak was tough um and that was just a big ball of Grease um the play was interesting especially with a chip Gordon gave us a scathing review thank
You it’s lazy it’s dirty and it’s just bad I mean really crap your carrots were raw your state was tough and your uh Sho string potatoes was a big ball of Grease big ball of grease nightm at Grandma’s house [Â __Â ] me thank God she’s dead Michelle definitely does not respond to criticism
Likes to be the man you seem proud of that food you seem quite yeah I like it you like it yeah I think it’s good I mean don’t take this personally yes I thought your food was crap tasteless bizarre your food was long-winded boring and just you know badly
Done honestly I’ve never seen anyone talk to Michelle in the way Ramsay talked to him there a waitress I don’t get complaints about the food the only complaint I might get is uh a food’s cold Jane I’m not asking you to blow smoke up his [Â __Â ] I’ve just sat there
For the last hour and had one of the worst meals I’ve ever eaten that’s a matter of opinion oh my God you know are you that [Â __Â ] arrogant a matter of opinion not not being that arrogant if you’re such a passionate chef and you are a natural cuz you’re French and you
Know you love cooking yes why are you serving tin crab meat um tin crab the main reason is because the restaurant is quiet I buy fresh crab goes bad really fast so I have to buy this uh this trap I I’m trying to get inside your mind so
I can start breaking down okay to how stupid you are I don’t think he likes Michelle we’ve got a lot of work to do in a very short period of time all I need is not some form of French arrogance I just need your support and more importantly
Honesty but I don’t feel your honest I’m honest thank f for that thank you for the critique what an arrogant [Â __Â ] he’s so far up his own ass he can’t even [Â __Â ] breathe anymore coming up mold is festering Gordon finds the dirty little secrets leading to a fiery food fight
That’s how you work is everything perfect even in your kchen don’t [Â __Â ] dare start leing me and later will this French chef be the one to push Gordon ramsy over the edge who the [Â __Â ] are you to turn around and tell me when you were like a pig you French Pig
Day two after being disappointed with the food Gordon now inspects the kitchen okay Michelle’s not here I want to have a good look around and just find out what’s in the fridge is oh oh when was the last time that was clean oh my God it’s it dirty oh Jesus [Â __Â ] my goodness me mold everywhere the food’s been in this fridge for so long even the fridge has now started to go moldy look just here it’s like mold cake T this thing hasn’t been clean for years look it’s real mold it’s been here that long even the
Bottles moldy places a health hazard mold is festering so potentially dangerous in terms of poisoning someone this place can’t stay open the place is disgusting maggots oh confess the maggots oh God Jesus Christ hi Gordon Michelle how you doing who organizes this place the cooks and myself when was the last time we had a really good sort out um um yesterday yesterday yes look underneath here the Mount of mold that’s growing look it’s really important that you’re honest with me every time I say
Something to you all you do is smile at me when are you going to get serious Michelle I I I am serious well show me some [Â __Â ] seriousness then will you cuz if you were serious you wouldn’t be having this up there what the [Â __Â ] is that that’s see dark chocolate tying
And there’s finger marks in there where someone’s gone in with their hands that’s how you work sometimes yeah sometimes you don’t care anymore do you it is everything anything perfect even in your kitchen I don’t think so it’s [Â __Â ] clean wait a Mee this guy with the attitude that has no idea what’s
Going on insults me tells me that it doesn’t have to you know his restaurant [Â __Â ] I don’t want you to come and tell me everything is awful hate the truth no I don’t hate the truth tell me that everything is awful you know what I
Can get the [Â __Â ] right to I work for toas killer I know how the kitchen goes how long I work for for let me Thomas Keller doesn’t run a kitchen like this no he doesn’t Thomas Keller one of the most amazing chefs in America he’d be [Â __Â ] embarrassed if you saw this [Â __Â ]
Uh maybe maybe not this is extraordinary it was good for him to be humbled Michelle was of the opinion that hey if I want to serve dog [Â __Â ] on a plate and the customer doesn’t like it too bad the restaurant is not doing that bad okay I
Make decent money how much money have you made in 7 years how much money have I made where in the restaurant in 7 years what what do you mean how much money have you made in s years ah sorry it’s a big question you need to make it smaller how much
Profit have you made in one year you’re hiding from me m no not really but you don’t want my help I yeah I want your help I want your help but you know I want good help don’t [Â __Â ] dare start lecturing me what you want me
To tell you I’m here to help the quicker you understand that the better for all of us right now every time I tell you something is a man that’s just [Â __Â ] ignoring everything I say I’ve bet some stub [Â __Â ] in my time but you take the Piss for the rest of the day The Secret Garden was busier than usual not cooking but cleaning clean kitchen clean food yeah I want it spotless I think that the kitchen looked Gross it’s good to see Michelle scrubbing he’s beginning to show some skills in the kitchen now that the cleanliness of the kitchen is up to Gordon’s standards it’s time for him to check out a full dinner service well maybe not a full dinner service the feeling when you walk in and
There’s nothing it’s kind of like a slap in the face good customers a little on the stale side but customers nonetheless what the hell kind of puny appetizer is that what is that Michelle this is a canopy canopy yes stes aren’t even right there we’ve been doing it for while people love it
Me you decide I will take a sweet potato F okay I’ll get those for you thank you can I have a potato F please yeah take a couple minutes we need to cook it the food all takes too long to cook so when I take my order it’ll be at least
25 minutes before it’s on the table my belief is you know it’s nice to sit down and enjoy yourself spend 2 three hours in a restaurant that’s the difference between uh American France people eat a lot slower in France e America [Â __Â ] H God Bless America as customers continue to wait
Gordon’s discovered Michelle’s over complicated dishes are taking too long to prepare Michelle you’re fascinated by crusted items and stuffing things aren’t you I bit everything look at the menu crusted the scallops crusted I have the chili garlic crusted Salmon crusted soft chicken crusted the pork chop crusted and then the fet
That’s a St I like good food I like rich food I think it’s great it’s a little spicy but not too spicy it’s a matter of opinion either nobody likes everything everybody does go oh dear it’s going to be a long night God this guy is [Â __Â ] unbelievable you know there’s one thing
About being bad that’s solvable but being in complete denial throughout it’s extraordinary I’ve never met such a [Â __Â ] hard ass stubborn bullshitter in all my life this is going to be way overcooked nope medium rare cooked perfect even with few diners in the dining room Michelle’s stubbornness continues to create problems in the
Kitchen what table what table is it on that F that’s the soup you ordered are we picking up seven oh my God Michelle wants to be the star of the show let me worry about it please understood Chef I could have been doing so much more but
Michelle wouldn’t let me I got you I got it I got it I got it I got it if a chef is too good Michelle does get a bit jealous I’m going to go see what’s happening in the dining Room with Michelle headed towards the dining room Sue Chef Devon takes over I know what I’m doing I’m a machine and I’m all over the place and the food is finally getting out right where is Michelle first time you’ve been here before first time I like to go to the
Customers because it’s great for my Eagle what are we drinking oh P I forgot I think I know the guy that sells that one Michelle does tend to talk an awful lot I have a glass of wine withing for me yeah I hope it’s good nothing’s consistent no one’s T anything no one’s
Got any passion and if one thing the French have got is Passion here zero after observing dinner service Gordon has come to a conclusion okay so let me tell you what I have seen and witnessed all day I’ve seen a man that I think is far more in love with himself
Than he is with his restaurant okay tomorrow we start working together no arguing clear understanding Chef to Chef and I want to see some passion you understand the word passion cuz I haven’t seen any of it tells me that I don’t give a [Â __Â ] about people like only
About myself this is all [Â __Â ] you can do much better this is all [Â __Â ] coming up of all the specials go Michelle chaos in the kitchen has Gordon seeing red any food is this table for I don’t have it it is quite frankly the most disorganized restaurant how was
Your appetizer I it’s pathetic it’s embarrassing who the [Â __Â ] are you to turn around and tell me when you were like a pig you French Pig and is the secret garden doomed to be a secret forever day three Gordon is determined to get through to this stubborn chef with help
From a little shock Therapy okay new day and I’m determined that this guy is going to finally start listening to what I’m trying to say so this morning I’ve shut the place down I’ve board it up I’m going to make him understand if he doesn’t start changing and listening to what I’m trying to say
That’s what the end result and that’s a site no restant wants to see how you turn up to work so late what’s going on I’m not closing down this [Â __Â ] good morning this is not funny I’m pissed good good you’ve got every reason to be pissed I’m glad you’re Ang
Finally woken up now I’ve done this for a reason just think how bad it would be for your business to close I don’t see anything constructive here it’s a small town 10 people drove by and guess what they’re going to be advertising on TV oh the restaurant is not doing
Well okay let’s go big boy if the restaurants were to close down I don’t know what I would do that feel almost a shame but for this restaurant to truly turn around it starts with the menu simple food food No Frills straightforward good flavor and getting customers coming back once a week not
Once a [Applause] year everybody Every Time We Touch something tonight we’re going to be tasting yes sir everything now Gordon is going to teach Michelle some simple money-making specials to put on the menu okay so first St be roast chicken roasted simple and bang out yeah nothing
Fancy nice and easy there’s a lot of things just because we’ve been doing them forever does not mean we’ve been doing them the right way nothing tooo expensive that’s not difficult is it guys trying to simplify how we work faster cleaner and better they’re the four specials onion Graton
Tunas roasted chicken and a fresh local asparagus warm tart yes any questions easy the great cook no I was voted by Chef in kjo Valley Saturday night is the one night that the secret garden is busy and a perfect time to test Gordon’s new specials I’ve got some fantastic specials to tell you about tunaishi a warm asparagus tart a roasted chicken it’s very moist it’s very good all crisp and it’s very delicious we’ve got some customers in
Under the age of 50 it’s exciting what can I get for you sir the French onion soup the special the special the asparagus tart oo music to my ears right here please right away 43 how was everything it was excellent so good it was the perfect tenderness and
It was the perfect size how does everything for you really Gordon Rams is brilliant because the responses I get off all my customers is the food is great to you we love it cheers over an hour into meal service and the specials are proving to be very
Popular but orders are starting to back up in the kitchen no no no not yet is this table four is this table four table four what is table four is this table I don’t know that table four people were making mistakes on which tables to run the food
To this is not right this is not right are they communicating me you Michelle no they’re talking too much not communicating no that’s all right table 16 is going to order something else okay let me worry about it you told me already earlier you were going to
Compete and they have to leave uh we’ve been here for like an hour and a half and haven’t eaten I know I’m going to see the communication wasn’t quite there from the kitchen there’s not enough potatoes for the special there’s not enough eggs for the special no one’s
Communicating we telling you you have nothing left we’re still ordering them I don’t know what happened I’ve got some specials to tell you about we’ve got a warm asparagus tar it’s top with the mixed greens very delicious special they sold out within 40 minutes of being on
The menu and and now Michelle’s not communicating we’re ordering food and we haven’t even got it I have an nice pag start that was ordered for them all uh two I don’t have it I 86 it 20 minutes ago what else is 86 I don’t know about let me worry about
It who’s in charge of that dining room out there uh chaos in the kitchen has resulted in angry customers in the dining room how was your appetizer I never it oh you Haven a receiv it why not no I keep it asking I’m getting a little cranky even though it’s the
Kitchen’s fault we take the brunt of it and we take the brunt of the anger I can only hope that you forgive us I know that you haven’t had your entree yet customers were pissed they were really really pissed at a manager send a manager Here all I can do at this point is give you food I can’t do anything else table for commanding they sa and now instead of turning a profit with their new specials they’re giving food away yeah you know what you’re going to have to hold back 5 minutes it was just chaos everybody
Panicked I’m getting frustrated you want to push me in the kitchen I will scream out everybody so wait 5 minutes when I lose my temper it’s time for you to run I can make one Chef you want to do it let me worry about it you know what serve the food I don’t
Care serve that Michelle was just like glaring at me all damn day and I didn’t deserve it Jane you know what serve your words I don’t have anymore it’s a bit demoralizing when he’s like that as soon as it’s ready okay all get out go in the dining
Room take care the customers it is quite frankly the most disorganized restaurant in America tonight pick up Jane let’s go let’s go they’re walking out not I am loaded over no no come here you have no gut where’s Jane I can’t do it Jane’s not okay it
All got blown up in our face today I just am a little bit overwhelmed what table whatever the table is outside they were getting their asses handed to him I’m mad cuz everyone’s gotten their entree and I haven’t gotten anything it’s Stuff you know I’m going to find a manager kitchen is close to me this is the lowest day of this restaurant’s life pick up now hung nobody is Clos still ahead when customers mow down the door when there’s a whe there’s a way Michelle struggles to stay out of the weeds getting
Frustrated oh come on but old habits die hard you run a [Â __Â ] hole of the kitchen and Gordon loses it my [Â __Â ] kitchen yeah is it is your [Â __Â ] kitchen and cleaner you lady [Â __Â ] no I’m just start so whatever Jane Jane’s not okay no no no no where
Is Jane to me this is the lowest day of this restaurant’s life kitchen is closed come on out even though Gordon’s new specials got them off to a good start the dinner service ended in disaster and Michelle and his staff were exposed I observed tonight and I was watching
Everything waiters were picking up food that didn’t belong to them taking orders with specials on them that we no longer had communication Michelle was Zero I think everybody can communicate properly over here there was no control Michelle this is all [Â __Â ] okay my restaurant is doing better than Miss ass
All over the do you think this is a [Â __Â ] game let me tell you now my thing is shut up enough of tonight I want to move on we will make this a Success day four relaunch day and time for Gordon to start implementing his plan starting with the secret gardens’s outdated Decor look around this is like walking into Funeral Parlor what does this do in a restaurant look at the mess of it I think gives a charm
Of the antique it’s not this is going that is going I want to get rid of that stuff here we go Chef right behind you there I’m opening up your eyes and making the room more spacious I don’t like it you don’t like it no bye [Applause] Grandma next step Gordon’s design team
Moves in to bring the restaurant into the 20 first century redecorating the dining room replacing the old-fashioned sign and restoring the main entrance okay good new menu unstuffy dining room big big big night tonight now get in here Chef Michelle with your team and look at your new Decor very pretty oh my goodness this is gorgeous the rumor is bigger we’ve got depth and we’ve got Clarity there’s no clutter how beautiful wow Michelle First Impressions completely different it’s not the secret garden anymore it’s a totally different restaurant do you think the dining room looks younger yes it does are you
Worried about that uh big time I don’t want to destroy what I have I want to improve what I have can you give me 2 minutes please with uh chef Michelle the few customers that we have I think they’re going to come in they’re going
To go you know this is different I don’t like it instead of helping my business you might hurt my business give me a chance give me [Â __Â ] chance I’m not too crazy about the changes but let’s see what he can do what he can bring to
The restaurant with only a few hours to the relaunch of the restaurant Gordon unveils the most important part of his plan the menu we’ll go through it together yeah for tonight’s dinner service gone are the crusted dishes stuffed dish dishes and the garlic shrimp and strawberry salad and in their
Place are I’ve done the filo the Tunas the local beat salad the pan roasted chicken breast and then the double cut pork chop and any questions on the menu That’s brilliant that that’s a really Brant idea I was concerned with that menu because you know I’m used to my old menu
And I’m sure people are going to ask for it for tonight’s grand reopening Gordon has invited local celebrities and dignitaries and one very influential guest big big big night yes tonight is the beginning of a new chapter in Secret Gardens yes tonight is the night we set
The standards tonight yes if we do get busy we do not panic now there’s a food critic in tonight knowing that there was a food critic I was nervous I mean this is not going to be Michelle this is different what are they going to say how they
Going to like it you don’t don’t know good luck everybody now that Gordon’s plan has been put into effect it’s up to Michelle and his staff to execute reservation forisa finally some Life In This Place Hallelujah go I was nervous this is an important night we have important people in the restaurant
Miss California I just turned up Wow Mike table six only half of the appetizers are gone it is so important to keep our cool in the kitchen because that’s when it’s difficult are you listening Mike that’s when you make the mistakes with a sudden Rush of customers
24 of us Michelle’s nerves are being put to the test we got a a bus of 24 people that K unexpectedly um a large bus has turned up from a local Vineyard so it’s called pandemonium Michelle can you make sure they don’t start panicking now when we’re right in
The middle of this crucial [Â __Â ] night let’s go over there and need to get cooking now thank you not tonight guys yes quiet in the Kitchen tonight if Gordon gets in my way give me the knife I’ll take care of it I promise I’ll make him Suffer it’s relaunch night at The Secret Garden and the onslaught of new customers is putting Michelle and his team to the test Mike come right here please right away this is an important night we have food critics we have important people in the restaurant we can let it fall apart unexpectedly um a
Large bus has turned up from a local Vineyard so it’s called pandemonium a bus of 24 people that came it’s craziness it’s it’s happening Ste onion soup watering onion soup watering Michelle has cleared his first hurdle and the rush of customers has been been taken care of but the secret garden faces another
Challenge Jane have you spotted the food critic yet any idea who she is no yeah she’s actually um she’s actually on a table of five now she joined four other people is that table T yes that is the one we give the biggest [Â __Â ] about bring it here that’s for the food
CRI table okay in 1 minute Take that Out do you have any feedback for they’re going to ask yes the fish itself was very um salty and overseason it was just overseason thank you very much thank you table 10 hat to Fe oh no no no [Â __Â ] off no it was salty and what’s that the
Tuna tuna Michelle I don’t know what happened come on guys when some of the food came back the tuna was over salty I was sweating I was shivering no but let’s offer them something else inste I did they don’t want anything else the new menu it’s good but it’s not
Good enough we have to make it good enough I apologize for that if I give you uh one of my signature dish um is that going to make you feel a little bit better uh yeah something just to balance the tightness you know uhhuh thank you very much thank you for giving me
Another chance you know I’ll get a little more used to the menu it’s a brand new menu for me also not an excuse but it’s always a little harder so thank you thank you thank you thanks you I’m ped come on that’s his food is’s the one sending it
Out remember DAV when there’s a will there’s a way Gorden your menu is not better than mine oh [Â __Â ] H after over seasoning the tuna Michelle is abandoning the new menu he’s now preparing to send his stuffed fillet of beef and Gordon is not happy hey come on
Please H yeah no no no I can see it on your face but I am not going to start here and let you send [Â __Â ] not tonight no way I’m getting frustrated oh come on Mr Big Chef shouldn’t be in the kitchen guy’s not a chef [Â __Â ] hell with the
Restaurant on the verge of success Chef Michelle is insisting on reverting back to his old ways and Gordon has reached his Breaking Point thank you very much I think it’s great you don’t care anymore do you get straight to the [Â __Â ] answer no I’m not getting no [Â __Â ]
I’m telling you how it is [Â __Â ] answer all right okay all right good your menu is not better than mine you know my food been booted Chef in inent h what yeah hold on hold on hold on hold on hold on let me finish let me finish put your
[Â __Â ] hands up here listen to me you run a [Â __Â ] hole of a kitchen [Â __Â ] yourself okay no [Â __Â ] off who the [Â __Â ] are you to turn around and tell me when you were like a pig you French Pig yeah you know what you lazy Pig you’re so
Full of [Â __Â ] open your eyes look around big mouth you’re not happy I’m [Â __Â ] happy you can get out go on you can get out [Â __Â ] yourself you get out it’s my [Â __Â ] kitchen yeah is it it’s your [Â __Â ] kitchen and clean it you lazy [Â __Â ] Now it’s relaunch night at The Secret Garden and Chef Michelle is insisting on reverting back to his old ways and Gordon has reached his breaking point you don’t care anymore do you get straight to the [Â __Â ] answer no I’m not cutting no [Â __Â ] I’m telling you
How it is [Â __Â ] all right okay all right good your menu is not better than mine you run a [Â __Â ] all of the kitchen you French Pig you can get out on you can get out [Â __Â ] yourself you can get out my [Â __Â ] kitchen yeah is it is
Your [Â __Â ] kitchen and cleaner you lazy [Â __Â ] now I’ve got to get some air before I do something I really regret I don’t want him in my kitchen the way Ramsay did this incredible die tribe on Michelle and he was just blown away flabbergasted an extraordinary day today
But I’ve never seen anything quite as shocking as that and that guy clearly doesn’t care about his customers his food or his dining room he just cares about himself one selfish French [Â __Â ] where’s the train station I seriously thought about walking away but there were other people
Relying on me I had to finish the job after cooling off Gordon decides to return to prevent the old menu dish from leaving the kitchen okay yes hey I don’t want to look at you in a month’s time and sa got screwed slammed food CR I just want everything to be [Â __Â ] I
Agree and you want that to be as well yes yes every table is a VIP table yes yes Jane can we get rid of that food please finally yeah for the fifth time good Michelle Please don’t panic no I Jane no one’s panicking yes no yeah
Please keep it together Up Up and Away let’s go yeah that’s for the VIP table that’s for the food p table finally the food critic was given a proper dish from the new Menu beautiful compliments to the shack food is delicious thank you even though the food critic was happy with the dish from the new menu Michelle was still not convinced you going to go out there and see them I’m going to go to every every table when I
Go to the customers they my real critics let’s see what people think about gon’s new menu oh it’s fantastic and the Sal is the best I’ve ever had really was everything you’re liking this evening excellent how do you like the new dining room beautiful when I asked
The customers they said they love it the food was Exquisite it was delicious now I’m wondering what I do wrong how was the people when they left um everyone loved it everyone not a angry okay but I want to make sure that not angry doesn’t mean they loved it I want
To make sure that they left and they say everything was great the people that I ask they all wonderful thank you but if Michelle needed a little more convincing the answer was in the cash register you know for 60 customers we need $50 per person so we need a little bit more than
$3,000 of Revenue this is great it was great to have the business after an evening of ups and downs the relaunch was a success but but there is still one question left unanswered did Gordon truly get through to Michelle it is difficult to do changes and maybe not for everybody but
For me I’m like so wrong are you just saying that no no I mean it I mean it the customers love that ches I like the way the food came out how it was clean and we made a profit I think it’s exciting I I I know
How stubborn you are and it’s not the first time in my career I’ve come across someone as stubborn as you however tonight was much better than the other nights you put your first foot on the ladder mhm now you got to keep on climbing yes when I’m wrong I’m wrong
Well done now that you know don’t stop I what with Gordon’s Help The Secret Garden was functioning as a restaurant should and as the week progressed changes clearly began to take hold if we all spend half an hour cleaning this kitchen becomes spotless Michelle is committed to Kitchen hygiene he also
Promoted Jane to manager I think she need the keys of the restaurant with the manager title tonight J is a management now I’m the manager I am the [Â __Â ] of the place Gordon’s plan was a success and now the secret garden is no longer a kitchen nightmare and more
Importantly customers are leaving happy I’m feeling the love cheers you really do have something special please do not screw it up the restaurant has improved immensely ramsy succeeded dude thank manager if we can’t be successful now then we’re all idiots thank you much well done it was very sad to see Gordon
Leaves really helped us I think we are at the beginning of a very very successful year no regrets thank you no re promise promise still hate me oh yes I do all my heart was a very stressful few days but I think we all survived I
Think it’s all for the better the secret is out Michelle finally learned the cardinal rule of being a restaurant you serve your customers not Yourself
