She has a tough decision to make…
Season 3, Episode 8
Gordon travels to Newbury Park in Southern California to Mexican restaurant Mama Ritas. Owner Laura ran an incredibly successful catering business for years before transferring her skills to running a restaurant, but she has failed to grasp that the two things are very different beasts.
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Tonight on Kitchen Nightmares Chef Ramsey heads to Southern California where a Mexican restaurant is heading south the only thing is missing here in a hurry is a drivethru is that bad the owner Laura was a successful caterer for years I’m just adding a dining room how could it be so hard but
Barely a year into the restaurant business hatome nobody tasted before we did this she is failing miserably this is not a restaurant her Chef is really a Cook’s never going to step up ever Pear’s family to me the food is really mediocre I start eating wet cardboard oh
God look at that this is unbelievable my God and the restaurant is totally dysfunctional rapid up please you are mad I don’t know what the [ __ ] I’m doing will this owner be able to face the truth are you her boss I am her boss and wrong you’re her friend and
Have the guts to make the toughest decision I don’t want to lose this of her life I promise you it’ll be okay or will Laura collapse under the pressure dis it’s hard okay I’m frightened out all hell right now this is one Kitchen Nightmares your grandmother must be
Turning over in her grave where Chef Ramsey may have arrived bloody hell too late mamarita Mama Mia Nestled in the Hills 45 M north of Los Angeles is the idic town of Newbury Park this is where only a year ago a single mom named Laura was hoping to fulfill her dream by opening a restaurant called mamaritas my grandmother was always cooking and I was always being you know
Brought in to help her cook and I loved it when she passed away I said I’m going to go for it I’m going to open up a place and I’m going to name it after my grandmother welcome to Mama RZ when I started the business it was purely a takeout catering business we
Built a really great reputation in a very short period of time and before I knew it I had customers that said you need a restaurant and based on my reputation and the fact that everybody wanted this I went for it all right guys we’re open for business now I’m just
Adding a dining room and I’m serving 200 people I’ve served you know a th000 people in a c job how could it be so hard Colorado is really tender yeah uhhuh I C for Mama for 6 years a lot of she’s really nice with me she’s my right
Hand and my savior I mean she’s family to me love for You Laura is not a good boss because there’s not a lot of rules enforc and no one necessarily knowing what they’re doing the direction I get from Laura is is a little hit and miss and I don’t really think Laura knows how to run her restaurant I need a cocktail now Laura
As a restaurant owner is inexperienced cuz she never had any training in this business it’s completely fans franking neuter so was the creat business but that was easier it was small this is huge I know I know when she opened this restaurant and the first week really really visy after
Two 3 weeks no more during the first month we were just packed the public they want the best experience the best service the best food sorry about that comp them out and send them a free dessert please and I didn’t deliver it and I’m begging people please come back and give me another
Chance and some say no I’ll never go back there again the debt that I’ve acred with this business is astronomical I’m on the foreclosure list so there’s a chance I could lose the house if I didn’t believe in this I wouldn’t put my heart my soul every
Single thing I’ve got into this I believe it can be saved if I can fix what’s Wrong some of the best Mexican restaurants in the world are not actually from Mexico they’re here in Southern California now this restaurant here has been open just 12 months sadly it’s only months away from closing there’s got to be something seriously wrong it looks beautiful wow how are you I’m good thank
You pleasure to meet you likewise now this is Mama I am Maggie I’m the mother of the owner I thought you were mamarita no I I’m mamarita’s daughter Marita’s daughter where is mamarita mamarita is uh buried in the cemetery over the hill oh I’m sorry to hear that not a problem
So mamarita is your mother yes and it’s your daughter that is Laura Laura I will take you to Laura excellent thank you my darling this will be my daughter Laura how are you nice to see meet you can I just say in this place looks stunning thank you my goodness me somebody spent
A lot of money here and you run the place I run the place I try this is very different for me catering is was my specialty that’s what I did before I opened the restaurant ah and I did very well at catering top dish what would you
Recommend for the homemade tamali oh I love Tamal well good to see you good to see you time to eat I’m starving than this is my table thank you paa yes when his order comes in we’ll let you know and you need to be the one that
Cooks his food okay I think Chef frany he say everything men is good how are you sir going on I’m amazing how are you and you are Brad Brad good to see you how long have you been here from the beginning from the beginning mhm I can’t
Believe how plush this place is it’s like don’t judge a book by its cover cuz you walk in here and you see this gorgeous place but M maridas doesn’t live up to its expectations if you can navigate me around there stuff to stay away from Motes kidos Who and banadas the Poo
Three yeah and why would I stay away from them just because I just think they’re really dry I respect you honestly thank you I’ll bear that in mind got it holy crap that’s really scary within 5 minutes been in the restaurant and been told what to stay away from from the head
Waiter hot sauce thank you this is Cheryl this is uh my manager you manage the kitchen and the front of the house um front of the house and I do catering as well what’s wrong with the place lack of customers so why have we got lacking customers we need more customers we need
To figure out how to get more people in here than you thank you and you’re the manager yeah oh my God a manager that even know what’s wrong with a restaurant is scary okay look forward to catching you up not with the manager thank you Jesus a manager that doesn’t know what’s wrong
I don’t know what answer he wanted I mean what was wrong with that lack of customers brilliant that’s a great inside isn’t it right here we go let’s start off with verali got it the Chim Jango yeah let’s go for a burrito I think that’s enough for now all righty thank you anybody
Taste anything everything was good yeah uhhuh if Chef Ramsey doesn’t like my grandmother’s recipes that concerns me anybody tastes the tamales see what he thinks tamale I’m extremely hot crunch oh no God I hope the tamali are moist Jesus it’s like soaking wet newspaper Jee that is so dry
Second my goodness me that’s a fresh tal well when we make them we make them in big batches and then they’re steamed and and then they’re served because we make such large volumes of time so you’re sounding like the cun company now yes and they go out like that it’s they
Should be wet enough with the sauce inside that when you rein them they stay moist what an embarrassment and this is your Chef that ran a C Business correct Jesus okay okay hates the smalles really H hates them he said it’s so dry it’s inedible he said it’s embarrassing
Yeah very dry are you cooking everything yeah PE it are you cooking the chimies uh-huh I use the microwave for Chim Changas for 1 minute before they fry they taste really really really good okay chicken chimy Changas oo chimmy chimy chimy chimy Changa it’s dry it’s shards of dry chicken God now what here’s the thing honestly chimy changa chimy Chua in the bin what a shame he hates the chimies he didn’t like them I taste before it’s really good and flavor not to him apparently I’m frustrated at my kitchen it’s a bit
Of a punch to the gut about my food steak Burrito look at that that is gross has to be the biggest ad for any diaper anywhere in California oh no oh God my God Jesus that’s like eating wet cardboard have a taste of that Please BL to H the steak was gy was kind of like a car wash moist and mushy oh my God that is disgusting let me taste the steak he says the steak tastes like [ __ ] did you grill him fresh steak for his burrito yeah you didn’t pull it from here
Right didn’t we taste everything before we put it out Yes it’s really salty nobody tasted before we did this Damn it when you have somebody come in that rips apart all of your food that that I was proud of it hurts a little bit Grand I’m so sorry not here to slag you off however I just want something fresh after a lunch of disgusting dishes Chef ramsy has quickly realized why this
Beautiful restaurant is in an ugly situ sit ation come around please thank you so this is per per sadly the food was dry it’s like eating processed food is the food today the same that you serve when you have a catering event yeah you’ve been serving that crap why
Don’t you do it properly because everybody loved my catering it’s completely two different monsters it’s not going to work coming out of a catering business trying to run restaurant that cost how much 1.5 $1.5 million yes oh my God and I’m 350 in the hall right now on top of that so
You’re in for just under $2 million God bless your grandmother but she must be turning over in her grave coming up can Chef Ramsey turn this caterer I’m shocked into a restaurant tour this is not a restaurant I’m scared shitless right now or will Laura’s bad habits oh my God look at
That continue to get in the way you are mad and later this is the fight of my life Laura is in for a gut-wrenching decision are you her boss or are you her friend I am her boss Ro choosing between keeping her friendship I’m scared and it’s hard okay and keeping her
Restaurant I have to figure out a way to save It after a miserable lunch that is disgusting an alarming postmortem you’re in for just under $2 million shiff Ramsey decides he wants a better understanding of how this team of people work together in a dinner service tonight I’m nervous that Chef Ramsey may not think that the restaurant
Is running efficiently I really hope that the stat hold it together and that they shine what can I get you to you got it and for you sir I’ll think the chicken all right I’ll put that in for you guys thank you I would say that the ticket times
Are not even 5 minutes for Entre I cook really fast hey Food normally can we have this fast oh yeah yeah oh yes here we go rast MOS chilio we go chicken taco with my soup it’s a drivethru isn’t it pretty much here you go with food flying out of the kitchen at an incredible Pace 3 minutes the kitchen staff now has time to
Socialize have you cleared the board all the tickets gone yes wow so just standing here for the next couple of minutes can’t believe how fast the food comes out it’s like a conveyor belt is that bad it depends on quality okay while the customers May appreciate the
Fast service here comes my shre they are not appreciating the food going to dry dry I mean it’s not like I would come back no I know obviously stop stop stop the only thing that’s missing here is a drive-thru I’m pissed he’s telling me that all my food is [ __ ] it’s very
Frustrating when I don’t know how to do it another way cuz this is all that I know that is unbelievable this has to be the fastest serving Resturant in America tonight but it’s not really a restant it’s a fast food factory what a joke on the heels of a ridiculously fast
Dinner service all right byebye Jeff Ramsey suspects that shortcuts are being taken in the kitchen wow fast huh so it’s time for a little Investigation what are those tamales oh the tamales yeah they’re the Frozen ah so these are your chimmy Changas are they Frozen as well yeah Frozen wow when was all this made 2 months oh my God can you get me Laura please yes yes I’m here I’m here I’m
Here what come around come around don’t run not in the kitchen here’s the thing you’re serveing chicken that was cooked nearly two months ago defrosting it and then reheating it and are you wondering why it’s dry were you aware of this or this is what we did for catering
Unbelievable that may be why the place is struggling where are the freezers freezers there oh my god oh tortillas I hope everything’s right in there with the shelving and all the food my God you’re joking aren’t you look all this stuff here whaty hell this is unbelievable look at
That this is all we did for catering you must have hundreds of portions of stock here he just kept grabbing and grabbing and stacking my arms with it all this pre-cooked pre-rolled Frozen then defrosted this just absolutely pooring this is not a restaurant you are mad wash my hands [ __ ]
Stink I have a man back there dripping everything apart telling me I don’t know what the [ __ ] I’m doing when somebody takes something that you have and butchers it it Hurts a shocking Discovery at dinner service look at that you must have hundreds of portions of stalk confirms to Chef Ramsey that problems at this restaurant are bigger than he anticipated what day lunch was disappointing dinner was shocking it started off with defrost and serve followed by defrost and serves
Followed by defrost and serve you’re running a factory it’s mass produced treating food like a processing plant pear is that quality what you cook did you honestly think that serving defrosted food slopped out was going to make you a success I did well at catering with it you have driven away
More customers than you could ever imagine can I just have a word with Laura thank you sit down I am I’m worried I don’t get your level of commitment to make this place work I I never pretended to know how to run a restaurant you’re smart but you’re
Not being smart SM apparently not this food is sinking you faster than you [ __ ] know it I don’t want to lose this I want to figure out a way to fix it make it great but you really have to start taking responsibility for what you’re doing the difference in running a
Catering Outlet to running a wonderful restaurant is night and day and the quicker you get that through your head will be the start of the change okay I’m really sorry I am too I’ve gone for something that I maybe shouldn’t have gone for and now I’m
Here and I have to figure out a way to save it and fix it I’m scared very scared God Thinking about what happened last night Laura she’s not stupid she’s more scared almost petrified so in order for me to help her to get over that fear of change I’m going to take the first step for her and there’s only one way of doing this goodbye Frozen look at that
[ __ ] my God what the state of that a year old it’s enough chimmy Changers here to last me a lifetime goodbye catering hello Resturant Chef Ramsey has found over $112,000 worth of frozen food in the freezer P good morning how are you both fine thank you now it’s time to confront
The owner and the chef with his findings today’s about change yes go and have a quick look around the kitchen you’ll see some adjustments so far all looks the [Applause] Same I was chocked everything was gone my freezer was empty my walk-in refrigerator was empty I had no idea what was happening oh my God to show the enormity of the amount of frozen food oh Gordon has not only removed it from the freezer but has left it on display in
The restaurant I was completely floored I had just the sinking feeling in my stomach look at this [ __ ] what’s going on there they’ve gone green Jesus look it’s got his Mexican somero on Rice Jimmy Changas 5 dozen 10 dozen 12 dozen ouch and and this isn’t a catering
Business I didn’t know it was this bad last night here’s what concerns me more than anything these are from last year August and July last year what the [ __ ] going on I’m shocked I can see why have a good luck I’m going to wash my hands it [ __ ]
Stinks I guess I should be on Pearl of more to make sure that the structure is there and that things are being handled the way that they should but then again I own the restaurant so everything comes back to be my responsibility this has made me feel quite Ignorant next this is my last chance I have put it all on the line for this Laura makes an attempt to turn around mamaritas C you got to cook the steak it is raw what a disaster happy though please but she may have to do it give me an apron all alone
We got to be able to do it and later no one’s ever going to take advantage of me again a confrontation are you her boss I am her boss and WR you’re her friend that puts Laura and Pear’s strange friendship it’s hard okay on the line
It’ll be okay I promise you it’ll be okay you don’t want to miss what’s coming up on Kitchen Nightmares please don’t cry today Chef Ramsey is hitting the streets trying to gather former customers of this young restaurant he’s hoping that they will Hammer home to Laura what this community expects from mamaritas
Nice what is this who are all these people Chef Ramsey knows that often the best way to get his point across is through the voices of others ladies and gentlemen first of all good afternoon I was pretty shocked to see all these people showed up I really didn’t know
What to expect thank you so much for coming it means a lot for you guys to make an effort to be here these are ex- customers that were here at the beginning to support this restaurant it’s important that we understand what went wrong when we had the chance to
Open this restaurant please find out what happened I’d like to start okay over the time we felt we weren’t getting the service that we wanted and the cre activity of the food was really lacking um on two different trips I got sick within like a 2mon period And when
I came here 2 months later I got sick again and I kind of stayed away defrosting food the whole table kind of got stomach issues afterwards ouch I guess I underestimated the pallet of the common person some of the items we freeze and as we’ve been going through we’re thinking that that’s
Probably what it is and we’re not going to freeze anymore so hopefully that will take care of that issue and that’s what we’re changing thank you for being so honest I can vouch for Laura Frozen has gone yes I can’t wait to see you again but next time it’s going to be inside
The restaurant rather than outside thank you so much right we got work to do that’s an eyeopener today speaking to all those people I realized people know good food I respect that and that’s what I want to give Them to make the transition from cooking frozen to Fresh Chef Ramsey has just the challenge in mind to inspire Laura and her Chef pear Chicken shrimp I’ve got steak here 30 minutes every a bit of a cook off now choose between the shrimp or the chicken and cook something really
Delicious one minute gone let’s Go it felt good working with fresh ingredients it was fun to just grab something and just throw it all together and come up with something good let me think let me think what’s the matter I’m thinking you’re thinking I’m really nervous because I don’t have idea for what I cook 15 minutes
Left get moving I was nervous about what she was making no pressure ba the creativity seems not to be present 5 minutes you ready to play yes yep ready let’s go all right let’s go Chef Ramsey not only wants the staff to taste the difference between Frozen
And fresh not a single item on the plate defrosted anywhere he’s also looking for the staff to choose which of the three dishes goes on tonight’s menu okay what is it they are blackened shrimp tacos that looks good daring what is it gly brast garlic breast with garlic and
Salt garlic and salt put on the chicken breast she just said garlic salt and that’s it it wasn’t very creative and um that scares me okay we got a flat iron steak beautifully marinated mango salsa served on a little bit of pickled vegetables finished with avocado butter okay let’s go take a Taste oh it’s so good that was amazing to taste Chef Ram dish you could tell it was going to taste good just by looking at it how do Robert what do you think of the shrimp really good how’s the Chicken C’s dish had no flavor it’s a little Bland needs something to spice it up okay good which dish goes on the menu the mango salsa shrimp is really good so both the shrimp and the flat iron steak are specials tonight I’m disappointed in pea given her opportunity to try to
Shine unfortunately I think it fell a bit short for tonight’s dinner service Chef Ramsey has insisted on using only fresh ingredients so for the first time mamaritas led by Laura and Chef pla will operate like a restaurant and not a catering service hello good to see you
Guys thank you you enjoy now just letting you know our specials are skirt steak with mango salsa and black and SHP tacos the steak special okay we’re cooking everything fresh now so enjoy your meal if you have anywhere special you want me just doing my thing uh yeah as normal running as normal
How’s the uh specials going specials are going good you’re going to have some of those steaks coming up now I’ve been pushing it and so it’s coming I’m scared about tonight cooking everything fresh like this it’s it’s going to be it’s going to be like something she’s never
Done and Pearl’s got to get into a whole new mindset Pear’s team has quickly produced the first set of specials 24 graas all right I got your Chef specials and it appears as though the kitchen is adapted well but have they really you guys good was everything okay it’s rare I’ll take
It back cut into yours well you know what too Rare what’s matter it’s rare guys you got to cook the steak look it it is raw look at that no this a medium rare this isn’t medium rare anyway that is rare I want you overseeing the Entre making sure the steaks are cooked properly and you shouldn’t be doing this little stuff you
Are the chef finally a voice give me an apron I have people back there that don’t know what they’re doing so obviously I need to be more Hands-On in the kitchen the specials are going you guys leave those items out so we can use them and get to them easier I need these
Washed immediately Maria you’re making me those churros yeah rapid though please have the refires gone out this my redo where’s my did the other one go out yet why’ you take why do we take one without the other that’s incredible on the back of all this negativity I finally you think
The Penny’s dropped with Laura all of a sudden she’s found a voice and she’s treating this service like it’s her last did you get one of them yet one [ __ ] here we go that one to thank you okay here’s another stake up I need you guys to keep up on this I shouldn’t
Be out back here doing this for you right Laura let them do it now let them do it now yeah Laura has shown that she is willing to step in to do whatever it takes to help her restaurant now Chef Ramsey is looking for peara to do what
She is paid to do run the kitchen PE I need you to step up the mark now please need take control you want me to decorate the place no no no let do it look how many staff there are behind there I know but I they were falling all
Over themselves in the kitchen and there were a lot of them on the line This is incredible Laura that’s prepared to go to Helen Back to make sure this restant survives however I don’t get the same feeling from a staff I don’t think they actually gave a damn unbelievable raw raw it’s
Raw you can get the waiter to come here there her fish is RO fish is rot what for God’s sake guys look that’s there’s no excuse I me I it’s like fish out of a [ __ ] sushi bar come on guys if I don’t do something immediately it’s going to be gone
Tomorrow I just hope we can do it we got to be able to do it if we don’t do it it’s not going to work tonight’s difficult transition from cooking frozen to Fresh only confirmed what Chef Ramsey was already feeling a lack of confidence tonight didn’t
Exactly go to plan did it no it did not pea is not a head chef I think tonight confirmed that surely you must see that I I I don’t know what to do with that Pear’s family to me she’s not an employee that I can just cut you know after so many
Years of being by my side there was one strong asset quite refreshing that was you I felt like this was your last service you were almost fighting for your life fighting to stay open fighting for every customer every dollar and you cared like I’ve never seen you care before it was the first
Time that I actually really started to believe that you’ve got what it takes to turn this place around we’re not going back tomorrow we are relaunching this restaurant as a restaurant for the first time in this town thank you come here thank you so much for everything get some sleep okay it was
Great for Gordon to sit with me and feel that somebody has some faith in me I’m an absolute fighter and I tell you this is the fight of my life Gordon’s looking to revive Laura’s spirits and avoid a repeat of last night’s service so he’s come up with a
Surprise solution for the crippling problem in the kitchen come in please all right now here’s the big change a humongous change hang on a second I got to get it this is narish hi n hi hi guys how are you now this lady has been with me 4
Years she’s an amazing Chef obsessed with Mexican Cuisine and I am giving her to you as a gift what she is going to do is install a proper service in this restaurant she’s going to consult properly for the first time since you’ve opened this place I would just like to say that I’m
Really really excited your restaurant is beautiful we’re going to make your kitchen beautiful we’re going to make your beautiful it’s going to be great thank you so one hell of a talented chef and I mean that thank you than oh God I can’t believe it this is an opportunity
Of a lifetime she’s going to teach pear so much for the first time in a long time I have some hope and I uh I think we’re going to get through [Applause] this Gordon is hoping Chef consultant the will get the kitchen in order but there’s another huge change tonight the menu first of all look at the colors it’s like a rainbow it’s fresh seasonal and it is incredibly authentic taco salad that looks good K slowly braced Inc the
Sizzling fajitas that is going to be piping hot please be careful have a taste oh my gosh you guys the flavor that shrimp is good the new menu is awesome my we be so proud right now we’re also excited about tonight With mamaritas facing his biggest night ever Chef Ramsey is willing to give pea one more chance to command the kitchen but this time he has installed the safety valve and her name is narice right uh pear yes tonight we really have to show that you can adapt to cooking in
A restaurant and there’s a big difference narce is here to help you but she can’t do everything so show some Spirit to try and get this place back up to where it should have opened 9 months ago yeah excellent good luck how can we not have a successful night I mean I’ve
Got one of Gordon’s chefs to work in the kitchen and I think peo will do all right hello what’s your name under gun okay come with me there you go this is our new menu everything’s fresher now we’re kind of revamping everything start off with the order guacamole guacamole to
Start I will uh put that order in and it should should be up shortly out the order chit Miguel so make sure you mark them okay start marking appetizer dinner Carla yes I I need you to set me up a fish taco okay PA are you ready for the tacos PA
Listen to me please let’s get 34 out or whatever that ISE me up for send me up the plate so I can just put the fish on there for you please no I need to pick up 34 yes yeah I have it I just need a plate set up right narice yeah sure
There’s four of them standing watching you do everything and no one’s doing anything else we got to pick it up PE p are you ready for the tacos no not ready can you believe it Cher so you just walk right past that table everything’s empty on there you
Can’t play away or want me to do it for you this time yeah it’s empty you guys all done here it’s 20 minutes into dinner service Cara pull your tickets don’t let him hang like that and already pea is struggling to organize the kitchen and her staff I’ve never seen so many people
Standing still behind the line what are we waiting on firing the orders or not yes sure P I need to start firing tickets now please um what’s unfolding in my eyes is fascinating I’m just trying to get it set like a normal restaurant not like a canteen where they’re serving on mass
Pearo was still in a catering mindset and with the cooking fresh and cooking to order it it’s obvious she didn’t know how to do that and make it happen I wish they would come with our food already pea is clearly being exposed for her lack of leadership and
The kitchen is slowly slinking paa we need to get organized this is not this is not working but finally an hour into dinner service appetizers are leaving the kitchen could we change it out burn chips and not enough cheese okay all right I’ll go Ahad and send this back for you
Guysa let’s focus okay we got to focus what’s the deal with 33 all right burnt chips no beans and not enough cheese [ __ ] sake guys refire some more cheese on there but no don’t burn the chips yeah sorry this is the difference between just taking stuff out of a
Fridge and dipping it a fryer that got fried this morning or trying to cook it fresh on top of the three pieces of steak they gave me they give it to me raw send it back what’s wrong with that it’s not what a [ __ ] disaster it’s incredible you have the
Most amazing looking restaurant and a great tasting menu but if you haven’t got the right staff to pull it off you’re screwed Cara take your tickets talk to me what what tables have gone out from the first ticket paa was completely absent paa yes please put
Numbers on him I’m not running the table I don’t know what’s going on I had to turn my head a 100 times to say pea what’s next call it out what are we doing peara talk to me you got to talk to us you can’t we’re not we’re not
Psychic here pear realized the ticket times and started feeling feeling the pressure she fell apart take control she’s not equipped to work align there’s not 1 oce of line material in that woman pa Pa it’s relaunch night at mamarita pea has shut down and the kitchen is at a standstill Laura yes 3 Seconds I couldn’t have made it any easier for her it’s clear now she’s not making the transition from a ly [ __ ] process Frozen defrosted crap to cooking fresh that is not headchef Material we’re not looking for a super duper fine dining Chef I’m just looking for a cook
That can cook from [ __ ] start to finish tonight it’s been obvious yes but can I will make a comment I have I have a woman that has has stuck with me through thick and thin for 6 years okay my big question to you yes are you her
Boss or are you her friend I am her boss and wrong you’re her friend it would break my heart to not have pea as my head chef but right now I have to stand back and really look at what’s best for my business shut off who is
Brother okay look at me narice take over the line yes you outside 5 minutes get some fresh take her outside let’s go unbelievable kiding it’s okay it’s okay look at me it’s okay I’m scared too I’m scared and it’s hard okay I’m frightened all hell right now
I’ve got to try to pull this off with the staff that I’ve got and this new way of cooking that’s okay that’ll be okay I promise you it’ll be Okay coming in 30 seconds with pea off the line and the reice in control get some lime on here please and finish these for me mamarita’s kitchen is finally on track two my tacos up piping hot here the fish close can I have a Ramin please technically I wasn’t
Supposed to be on the line I was just supposed to supervise but I can’t watch him go down good job now keep it up let’s finish [Applause] Tonight all right Caritas we got the Mahi you can do it just focus Chef Ramsay’s plan and nara’s rescue of the kitchen has resulted in customers being satisfied this is one you want to keep you like the new Reno yeah yeah and the relaunch ends on a positive have not
Without narice we wouldn’t have been able to get through it tonight thank you so much for coming in thank you you guys clean up a little she knows her stuff I mean she’s clearly a great Chef while the relaunch was a success unfortunately no one is in the mood for celebrating certainly not peara and definitely not Chef Ramsey tonight was made more difficult than it ever had to be pe’s not a leader he’s never going to step up to the mark
Of a head chef ever it’s not rocket science I know n over the next two weeks I want you to separate the Brigade focus on the strengths the weaknesses okay thank you thank you so much be good wonderful of strength isn’t being a chef and this whole scenario has brought that to light
And now it’s blaringly clear that I need to do something about it Laura the future success of this R is in your hands you don’t extract out of her everything she knows about cooking you’re mad it will never ever work if you step backwards to your old ways I
Won’t do that again I’m going to run it like a restaurant good next time you come you’re going to see some staff changes promise me I I I I give you my word come here stand strong and good Luck I’ve got one hell of a headache did we honestly take a cater and turn her into a restaurant her that question will only be answered when she finally decides on what to do with pea and her kitchen team what a nightmare holy chimmy Changas after Gordon left Laura worked
With narice to organize the kitchen and the staff into a fully functioning restaurant once the system is implemented I think that will make it much much smoother that makes sense and after 2 weeks Laura finally made the staff change she promised Chef Ramsey she installed a new head chef moving pla
Out of the kitchen and back to catering moving forward now there is definitely going to be a split between my catering and the restaurant they are going to be two different businesses well guys thanks for coming in I don’t think my eyes were open and they haven’t been
Open for a very long time and it took Gordon to come in here and quack quack quack quack quack to get me to open Them
