i couldnt help myself sorry taytay x
Season 2, Episode 11
Chef Ramsay tackles spoiled food, fake fish and a small customer base when he visits Sante La Brea in the heart of Hollywood.
Season 2, Episode 12
Gordon Ramsay tries to help a husband and wife in Chicago with their Cafe 36 restaurant, which is losing money due to a lack of clientele and a head chef who isn’t concerned with quality.
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you wouldn’t last a day in the asylum where they raised me | Kitchen Nightmares | Gordon Ramsay
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tonight on Kitchen Nightmares my
business is about to close Gordon is in
Hollywood why come
you to save a restaurant that is so
unbelievable sir put your hands in front
of you it feels more like the set of a
Hollywood movie starring a desperate
owner there is a [ __ ] boss here so
don’t argue about everything his angry
son shut the [ __ ] up and stop picking at
me and a manager who just loves to
decorate I like to make and nice I don’t
respect Mark I mean what else does the
guy do he’s an interior decorator for
God’s
sakes this movie is part tragedy
congratulations it’s a [ __ ] disgrace
part
comedy hey I don’t like it but you
clearly do good boy and part drama what
the [ __ ] is wrong with you don’t [ __ ]
start with me but for Gordon ramsy it’s
a shocking horror epic was a m that just
might be his toughest challenge yet
whenever you I see that I’m going to be
best off
tonight it’s the world premiere of sant
[Music]
[Music]
LaBrea the City of Angels famous for its
movie stars stunning Coast line and
healthy lifestyle the ideal place to
have a healthy restaurant but in spite
of its location Sant LaBrea is in
critical condition it’s chewy it’s like
meat but not Dean the owner and his two
sons Arthur and Sammy have been running
Sante for nearly 10 years dry red wine
so what what does that mean I don’t only
drink bro but business has dwindled to
almost nothing and this Father’s son
team is in desperate need of Gordon
Ramsay’s help I’m the owner I am the
cook I’m a janitor I also do all the
maintenance is it water still on with a
thin very thin thread I’m holding this
place live you want to take his table
maybe Dad should hell [ __ ] no you
want it to be good right this place is
running like without a [ __ ] Captain I
don’t think my dad can really be a
manager how much you just man out man
sack up and do this [ __ ] man I always
wanted to be surrounded with good
intelligent strong people I needed help
like genuine help I hired Mark about 6
months ago there’s a lot of food here I
don’t know who it’s for my RO here is a
little bit undefined it was really no
job title I’ll be the hostess I’m the
best hostess we don’t know we don’t know
what he does I think of Mark more of the
interior decorator I want to make it
feel like a a nice welcoming home I do
what needs to be done I treat it as
though it’s
mine I’ve worked here since I was 15
years old I don’t remember the last time
it was like busy just hold your breath
it’s only 7:00 the nightmare is the fact
that I’m not making money my father is
in at least $200,000 debt I owe
everybody I owe the landlord
taxes vendors short of my mortgage it’s
really sad I I gave it my all I it’s my
heart of my soul and my time all right
man all right everything is u in
Jeopardy I stand to lose everything I
think we need chefs and Ram’s help
because we don’t know what the [ __ ]
we’re
[Music]
doing everyone at Sant LaBrea is getting
ready for Chef Ramsay’s arrival I’m
nervous and excited about meeting chef
Ramsey it’s like being awake in a dream
AO didn’t show up [ __ ] aurilio didn’t
show up again but owner Dean has just
received upsetting news he locked his
phone and his home phone is no AIO baby
where are you man I need you his head
chef AO is nowhere to be found come over
okay I really need you today okay bye AO
is a no show today so it’s like uh what
else is new [ __ ] Christ I’m a
little bit nervous to meet shf Ramsey I
heard the guy’s like [ __ ] 6’2 in
shape like he’s a [ __ ]
monster lebre Avenue one of the busiest
streets in LA and home to hundreds of
successful restaurants one thing’s for
sure the location is not an issue I’m
about to find out what is my
God how are you
Chef Dean yes yes it is good to see you
good to see you too this is different
this is went to my place it is different
give me a uh a little tour a little tour
yes okay this has been remodeled lately
not too long ago and I just put that in
together it’s supposed to be we grass
you got grass growing at the cor we
grass growing oh you grew that yes we
do Jesus Christ almighty actually that
[Music]
there
excellent okay you got [ __ ] I’m not
going to give it
to oh [ __ ] man huh something about Chef
frzy it’s just freezes a part of your
your your brain so the food tell me
about the is it all vegan no no we’re we
have chicken and fish chicken and fish
yes we do I thought was vegan everything
in the kitchen is made made in two
versions either vegan virgins or
non-vegan virgins how many chefs you got
in the brigades uh Fu I have actually I
have none
today my chef didn’t show up is he sick
is he I don’t know he’s just vanished
everyone takes advantage of me I’m not
really making money I actually was
spending money for last year what’s the
problem with the restaurant straight off
what is it really money money is the
issue here Mark spent $5,000 on these
things they bought $5,000 worth of
product product so Mark’s your partner
Mark is not my partner he’s just lend me
$110,000 Mark is just big talker he just
talks too much he makes makes many ideas
he doesn’t follow up with nice to meet
you good to see you nice to meet you
heard so much about you explain to me
what you do
um right now I’ve been trying to make
the place just a little more hip a
little more fresh a little more modern
right okay tell me about the design what
are you what’s the vision here I want to
be like no other place you’ve ever
seen you’re definitely definitely not
wrong there that’s for sure thank you
thank
you I’m Dy to get something to eat get
up to speed of tasting some
grass do you want to pick I’m a little
bit hot I’m going to sit outside in the
Terrace and uh I’ll bring you a menu
yeah get some fresh air nice to meet you
MK nice to meet you too really really
thank you sweaty
hands your hands are sweaty mine yeah
I’m very hot I’m very hot and I only
wear this for you and it’s hot so I can
change it now exit he is hot hot hot hot
hot hot hot hot hot hot
[Music]
hot all right good afternoon shy Sam how
are Budd I’m all right man we got aou
you we can I give you I’ll go for the
patty melt the turkey please patty melt
okay and then I’m fascinated uh which
I’ve never come across before mofu what
is that it’s like a it’s like it’s like
a stir fry mixed vegetable stir fry with
the with black bean sauce it’s a little
bit spicy okay and then I’ll finish off
with the black and salmon thank you
brilliant all right got it wow Modo tofu
got
tofu way a grand order man come on hey
what’s the dog’s name please tubs tubs
okay Turkey Patty Ms Turkey Patty Mount
absolutely thank
you Jesus
Christ what is he eating right now that
he’s looking like he’s picking through
it like it’s dog
[ __ ] turkey melts my
[Music]
God if this restaurant Prides itself on
being healthy that does not look healthy
that is dry and they are
disgusting come here look smell tubs
there you
go little bit more tubs there you go
buddy
he he he’s feeding the turkey Pat to the
dog dude I saw him feeding the burger to
the dog first I’m so glad the dog ate I
was so glad cuz I thought if the dog
doesn’t eat this burger we’re [ __ ] uh
this here is a
[Music]
mobu oh come on this is a joke he
doesn’t like it didn’t know modu means
[ __ ] in Chinese that’s for
sure he’s looking laughing his he’s
laughing his he’s ripping cooked to
hell
and I’m stuck here the cental laer
withu oh come on that he shocking my
God that’s what he was that’s what he
was ripping apart oh that’s horrible
though maybe he can get through to Dean
about the food you can smell it you can
taste it you fed and this is the salmon
here black and salmon black and salmon
absolutely okay very
[Music]
BL it’s dry and it
tastes way too fishy for salmon like
it’s been in
a refrigeration unit that’s not even
properly cool
disgusting God the food is
bad how was it just in terms of the
presentation it looked like a dog’s
dinner then you get to taste it m it’s
hideous healthy food yeah does not have
to look like [ __ ] and taste crap I’m S I
agree with you
so oh god oh Jesus
oh not that bad show me where the salmon
is it was smelling fishy un [ __ ]
believable fresh salmon oh dear that’s
wild salmon when did it come in
yesterday yesterday my salmon was very
fishy you got all that in there
yesterday yes yeah that’s you got the
salmon and the turkey in the same
container melting so the chicken comes
in fresh yes it does I guess this is
extra you know whenever we have
it why are you lying no I’m not lying to
you this is not exactly what I expected
to find in a healthy restaurant what
else is in
here one Chef Ram you found all the
stuff that’s been there for a long time
it’s rotten it was very disturbing to me
your food is about as healthy as these
vegetables I didn’t realize that nobody
looks in the refrigerator were you going
to serve this tonight no all of a sudden
Dean there’s a lot of food in there that
you’re not serving when I smell [ __ ]
hey I go straight for the [ __ ]
juggler I felt destroyed it was
unbelievable I I feel like breaking down
completely I let the Shelf take care of
the the the refrigerator I don’t look
into it this is your business yes it
is it is
true there’s nothing for me to say the
biggest problem in this restaurant is
you
congratulations it’s a [ __ ]
disgrace
[Music]
coming up m is a pile of [ __ ] Gordon
transforms Dean where you [ __ ] idiot
and gets him to take control of his
business there is a boss here even if
I’m wrong just do it but there is still
chaos in the kitchen [ __ ] owner what
the [ __ ] is wrong with you don’t [ __ ]
start with me can manager Mark take the
Heat and then later one shocking
surprise sir put your hands in front of
you that will change Sant laaa
Forever After Gordon discovered the
deplorable conditions of the food
storage it’s rotten owner Dean is
devastated I mean it’s okay if I sit
[Music]
down dad got very emotional I felt like
hopelessness kind of feeling from him
you know in away it was really [ __ ]
sad what happened today man will not
happen again because you got Mr Gordon
on the [ __ ] side yeah you get your
goddamn right will never happen again
and all these things supposed to be
dumped by goddamn aelo yesterday look at
there he is where have you been I they
bring that somewhere 2 hours late chef
Aurelio finally shows up for work you
better [ __ ] deal with this like a man
that’s all I got to
say what happened with all the stuff
inside the refrigerator is all bad and
molding and [ __ ] and stuff like that we
should have dumped it before do you
remember egpl supposed to be dumped you
know
it’s okay who cares dude yo man we had a
[ __ ] up situation today man can we
even trust this guy can we trust you
anymore or what I mean I don’t know no
man we trust
[Music]
them take him back with open arms
seriously it’s it’s the cancer you’re
talking about we can’t do this anymore
man my dad’s got no balls man he got no
balls in terms of this he can’t get rid
of them can you get inside and look and
see what’s going on please take care of
everything I’m distressed you know I
can’t serve any food without I’m stuck
here I have no choice I got to keep him
because I would have no one
otherwise I see the tears foring dead I
really want to
cry it’s all right man it’s going be
good give me hug man show me some love
let’s get some let’s get some some
fatherly love and
[Applause]
[ __ ] all these chaos all these
confusions this is the worst thing can
happen to a restaurant owner actually
it’s kind of clinging to me it makes me
feel
[Music]
bad for for dinner come on with me
please jisur as it is and for yourself
sir uh the saffron now that Chef aelo is
here for dinner Gordon has an
opportunity to see if the restaurant
food is any better when the chef is
around did you see the fridge yeah yeah
oh anything to say say or no I don’t
have any nothing to say it’s my fault he
knows it’s my fault I guess it is it is
my responsibility after all I’m just a
cook I’m not in charge I can do whatever
I want here so you know that’s why I
never go somewhere else I need pants dud
pants I need pants you have some more
pants ready the chef hasn’t put the
stuff back in the fridge they they
didn’t you know they got busy so they
got busy M why are you scared of the
chefs
uh because if you leave nobody going to
be served aelo as one of those entities
in my life that I can live with and I
can live without I’m tired
dude we have a Mediterranean platter
like humble
stabuli good it’s too heavy it’s too
much oil it’s not the worst it’s not the
best
though it’s an hour into service and
dinner conversation at this restaurant
is primarily about the poor
food whatever will you will you bite
this and tell me this is good
okay maybe I should give them a recipe
of how to
make excited about eating healthily this
evening no we’re not very happy with
this no
right damn thank you Che having heard
the general sentiment of the customers
Gordon heads back to the kitchen to get
to the root of the problem Jesus Christ
[Music]
oh my God oh my
God what is that you almost got in all
together unduck it’s duck but it unduck
it’s fake fake duck fake duck so you
call it what we call unduck unduck
unduck right now I feel like I’m getting
completely [ __ ] is that popular yeah
it is actually a lot of people ask for
that
too unog [ __ ] duck [ __ ]
duck that’s fake fish fake
fish and it looks like fish and tastes
like fish and it’s got seaweed on on
outside we have everything that’s
on this is incredible so far I’ve had
unduck unfished and unfuckingbelievable
what a mess not my favorite no he God
bless Los Angeles you’re joking
after a disappointing dinner service
thank you so much I hope you guys see
you guys again thanks again have a great
week Gordon confronts the staff with the
harsh reality of the
situation I’m somewhat confused um
nobody seems to take and accept
responsibility everybody’s a
free-for-all no rules no one’s fear for
the job just a lack of care I think a
manager needs to make sure that things
happen all these things that unattended
to I I have to take blame for it’s all
me for some reason people are not
listening to me my management style is
not functional it’s not working let me
tell you yeah what the problem is here
at Sante lack of management yeah that’s
clear that’s happening but let me tell
you the biggest problem here the biggest
problem here is the food not just the
food it’s the [ __ ] everything’s a
gimmick unchicken UND duck your
philosophy is not healthy style the [ __ ]
I uncovered in the freezer the discovery
in the fridge you got grass hanging from
the ceiling it’s like [ __ ] Lord of
the Flies up there have you seen the
[ __ ] hovering around
there I am not going any further until
this place is [ __ ] clean and I mean
spotless if a health inspector had
witnessed what I witnessed just in one
of the fridges bang Game Over clean this
[ __ ] pigy this place does not deserve
an A and the only thing you’re getting
from me tonight is that an
F there it’s staying on and guys I’ll
take it down tomorrow personally yeah
when it’s up to the standard of an a now
move your [ __ ]
[Music]
asses there is staying on after giving
Santi LaBrea an F for their filthy
kitchen I’ll take it down tomorrow
personally yeah when is up to the
standard of an a now move your asses the
staff worked through the night the FL
coming out of this one cleaning every
inch of the restaurant I certainly
wasn’t going to have Gordon come through
and say what is the matter here did you
not listen a thorough cleaning is the
first step that Sant LaBrea has taken in
the right
direction but before Gordon can change
the menu or the food he needs to change
its owner good morning
good morning sir how you feeling very
good thank you so much I’m tough day
yesterday yes it was very tough really
tough but tougher than I expected what
worries me is that the burden is on
these you’re not letting go you’re not
releasing any of that pressure it must
be so frustrating inside because
nobody’s listening Dean that’s the
problem the chef’s not even listening
you employ them they don’t employ you
you have to know how to talk to these
staff you’re correct yeah
we’re now standing on the top of the
canyon nobody yeah can hear us so what I
want you to do is let it
out let’s start off with Mark first yeah
what have you got to say to
him get get the [ __ ] out of my life I
don’t want you around yeah that’s it
that’s how you tell
stuff pathetic here we go mark
understand that you’re here to run the
restaurant yeah not to run crap up my
walls start listening to me now Chef AO
if you ever leave my kitchen that state
again look for new job you little [ __ ]
aelo what what what’s going on with you
didn’t I tell you to go ahead and clean
the goddamn refrigerator I mean
[ __ ] it’s not difficult it’s business
you have to get a grip before it’s too
late I want to know from you face to
face that you are going to accept
responsibility and more importantly take
control I’ve got to hear you it is hard
for me to let go but you know I have to
take Chef ramy’s advice Mark that’s
better good listen no more [ __ ] no more
[ __ ] [ __ ] around no more whatever
it is that you bring no more functua
[ __ ] and don’t put the mirror here don’t
I want to put that there just do it for
me this time please this just just this
time what the hell no more okay no more
excellent AO give it to him you limp
dick aelo what the [ __ ] I know you for
so long and I know your family I was
stupid enough one one time three times
four times six times 10 times I took you
back man who the [ __ ] is in charge in
this [ __ ] kitchen good well
done now that sounds like a boss it
feels great to just scream out and say
those things I’m not used to doing that
W come you idiot
last
one here we go where you [ __ ] idiot
God damn it excellent good hey Gordon
right now kind of gave me a little bit
more confidence I’m ready now to go
ahead and do my job a lot better how dod
you
feel great having completed the exercise
Dean returns to Sant and puts Gordon’s
lesson into action unfortunately it’s
with his son what the hell happened to
all my apples here oh please man I took
this [ __ ]
out I don’t want to see the the end of
the bottles here I took them out I’m not
putting them back don’t talk to you like
this anymore okay don’t [ __ ] even if I’m
[ __ ]
wrong dude it’s humor my dad exploded it
was a Kodak [ __ ] moment man there is
a [ __ ] boss here so don’t argue about
everything just do it it’s my [ __ ]
I’m
responsible [ __ ] he laid it out man
like a little bell out of [ __ ] flame
and [ __ ] came out it was awesome it was
great at the end of your sentences say
but I’ll do whatever you want sir okay
last am I the boss here or not you are
then listen listen to me that’s it after
Dean released his frustration everything
settled down just in time for Gordon to
inspect the kitchen good Peppers fresh
yes fresh it is good Gordon came in and
he kind of checked everything out and
yeah everything was good everything was
clean topnotch welcome back yes yeah
yeah ke it there yes yes thank God the F
did not stay more than you know 10 hours
overnight never with the kitchen now in
proper working condition Gordon turns
his attention to the food two specials
on the menu tonight yes first dish is a
Hal we’re going to cook it in the
marinade second dish salad of shrimp
local shrimp it’s really nice to see
Chef Ramsey be able to take his Gena and
bring it down to our level like we’re
doing ghetto Gordon shrimp dotted around
this is C celebration of California and
now on halber two vibrant
straightforward dishes it’s 30 minutes
before dinner service and although
everything appears to be moving in the
right direction Gordon gathers the group
for an important meeting now Dean
yesterday there were some serious
infractions in this restaurant yes
spoiled food yeah problems through out
yes here he is do what you have to do
put your hands in front of you
[Music]
together
[Music]
okay do what you have to do this sir put
your hands in front of you PS
together I had waa like
[Music]
what what the heck is that what did I do
I said where did I break the law it was
a scary moment I am fed up up to here
with you walking around picking up after
your Chef running around after your sons
after Mark tonight you’re not doing that
you’re not touching anything tonight
you’re going to tell them exactly what
you to do run your business vocally
you’re not getting arrested you silly
Billy hey relax look at him he’s about
to cry Jesus Christ I see what you mean
you’re yes that’s right my dad’s
supposed to be
a manager he’s supposed to be verbally
conducting the situation as opposed to
like physically cleaning about their
people thank you
Bob okay first T just about to arrive
let’s go good luck by the way thank you
try not to show their handers keep them
tucked in there yes let’s
go okay guys I’m supposed to be the boss
so I can’t help you okay just do it but
you can I’m very very excited about
tonight and I am looking forward to see
this place swamp now I’m going to try
not to let things go out of hand good
evening nice to see come through please
sorry keep you waiting this is Mark our
Hostess for the evening Hi how are
you get you guys some beer and wine
tonight P the specials yes yes now let
me go explain the specials real briefly
we have a a spiced halet which is
marinated in fresh yogurt and then we
also have a shrimp salad the specials
are really good um and they’ll be gone
quickly I’ll have the special the Hal
special you got it okay this is for
table two two halab special Showtime I
can’t I can’t clap
but did you want something to
drink
and who’s triing again oh no he’s a
napkin it was a warm night here in La I
thought oh I’ll be smart I’ll wear a
light shirt hi ladies how are you good
how are you do you guys have a
reservation he’s touching them with
these sweaty Palms don’t touch the
customers I wasn’t sweating that much
but the shirt was catching all of my
sweat
oh I don’t like wearing deodorant what
can I tell you damp it down or dry or
absorb I don’t know it’s all leaking
over oh my God
[Music]
[ __ ] don’t touch anything I can’t
help it it was touching to have to be in
handcuffs and just try to work normal
way what is this doing here can you take
it to the front please right now hurry
hurry hurry up like run run run Run come
on I’m always tying the loose ends for
everyone now I cannot okay halat now
okay one halat for this order this is
one of them for table
two get the H it ready it’s ready take
that take that take
that all right ladies enjoy looks
beautiful oh it’s really good the
specials have may sold out which is
great news now Mark well he’s just
sweating like a pig running around like
a headless chicken and sweating all over
the place and as for Dean I don’t think
this guy is finding it easy he’s
struggling not to run around after his
own star crazy this one is this one you
sure table two yes yes just go it’s fine
table
two that’s the last cibit right D um you
want any of the specials cuz I could
maybe hold one cuz I think they’re going
to be
gone I’m going just tell them to hold
those three hbits okay until they get
your order all right aelo aelo will you
hold three of the specialist on table
for give me a ticket please okay give me
take all right the Halibut I’m out of
right now so sorry you said you still
have one halat left or more no more no
more so what is this going to do with
this one Mark can you come here for a
second first of all you took an
order you took a [ __ ] order don’t
[ __ ] do it godamn it Mark should be
taking order he doesn’t know how to take
an order he’s he’s always making
mistakes and I let it
out I understand I understand [ __ ]
boss here I understand I understand it’s
Crystal Clear it’s Crystal Clear dude
Crystal I made a poor choice at that
moment it’s not like I spit in someone’s
suit are you guys that a pause or St
thank you so much there any more wi or
anything I’m good thank you thanks for
coming you got menus tucked under your
sweaty arms oh God oh my God you can’t
tuck menus under your sweaty armpits and
then hand them out yeah I hear you mark
please what he doing now menu’s tucked
under his armpit Gordon please send him
home send I don’t need him it’s your
[ __ ] memory stop the [ __ ] has
to leave Mark has this very very bad
sweaty armpits and he put the menu under
his arm you have to take care of that it
was ugly go home and change that shirt
God damn it please please just run back
okay run back you got it you got do
[Music]
something as Mark heads home to get a
new shirt back at the restaurant
customers are lining up and Gordon is on
a mission of his own hello sir um I’ve
got a friend that sweats a lot I’m
looking for a really strong anti-ant but
really strong thank you and I’ll take
both these thank you boss thank you it’s
a different shirt it’s heavier I’ll
probably sweat more but at least people
won’t see it cuz it’s a dark shirt
hopefully if this one takes the sweat G
if I kick my [ __ ]
ass
sorry yeah yeah okay
two okay now
stop thank you sir okay hey quick Jesus
Christ secret made for a lady strong
enough for a
man he’s [ __ ] funny little limey
bastard all right come here you let’s go
I would like to think you’ve learned
your lesson look at me if he undo these
yes I want a guarantee that you’re going
to run your business and not pick up
things Bob do the honors please thank
you I’m positive yeah don’t fall back to
your old
[Music]
ways thank you officer Bob sir Let’s Go
Dino Mo yes yes yes yes come
on no no no aita when you’re ready I can
take another order let me know once
Dean’s cuffs are released his managerial
skills are put to the test there’s a
hair in our
no way and then her pasta was C opening
with oh my God that is
her what the fu is
this make another order of Penny it’s
going take long I don’t know if they
want to wait do it now I’m waiting to
boil in this [ __ ] man just take the hot
water from here take it easy relax I
don’t want to take it easy relaxing take
it out of there I just want Aela to
understand what’s really going on I
needed to be the boss I needed to
actually do my job you want to cook I
don’t want to cook I want you to cook
just listen to me go the back don’t stay
here I want to stay here and you’re
going to do what I’m asking the go to
the back stupid [ __ ] what a [ __ ]
attitude after another disappointing
dinner service comes to an end thank you
thank you thank you Gordon tries to make
sense of one of the most bizarre
evenings he’s ever witnessed the good
news first within 15 minutes of
announcing the specials the halbot sold
out Dean tonight showed significant
signs yeah of becoming a better manager
unfortunately I had to hand up you in
order to get that out of
[Music]
you the biggest problem still in this
restaurant is the food the feedback is
the food is Bland boring and barely
mediocre tomorrow we are going to
relaunch this restaurant I want people
to say lante yes is the healthy
restaurant where the food tastes
great coming up what what what a crisis
in the kitchen pushes Dean over the edge
best and aelo out the door what’s the
matter you are not going to believe what
happens next already are on Kitchen
Nightmares if there were ever a rest
restaurant that needed a makeover it was
Santi LaBrea and Gordon’s Crew worked
through the night to pull it off excited
big big big day today take off your
blindfolds the new Sant La bra clean
fresh and green this is beautiful we
cluttered the canop inviting fresh here
we go outside Pao right through look no
dirty white curtain fresh Shades hand
painted blinds new Ben is oh this is
[ __ ] comfortable man look at the
color of it nice new
vibrant it’s almost like the dream
materialized everything I was dreaming
about just came in flashing in my face
what a change what a vibrant sexy
healthy change awesome I move to tear so
much he’s a brilliant man so cook ready
to go inside yes look at this oh my God
oh my God oh my God we painted the
entire restaurant we added a beautiful
mural on the wall that was flored I mean
if my mouth could like unhook it would
have done that no more tacky plastic
tablecloth a proper healthy vibrant
Fresh Restaurant no clutter you two just
don’t clutter the place up again this is
what La wants this makes an incredible
statement they took what we had and they
made it better and smarter and beautiful
now this oh my God the menu absolutely
crucial when you come into something
healthy and vibrant
oh Jesus Christ oh Christ dad got really
emotional when he saw the new menu I’m
so happy to see my dad happy we’re not
looking through 150 bits of crap it’s
fresh and if it’s not fresh it’s not on
there I’m happy for you you deserve it
and your sons deserve it thank you man
no question this is a good beginning I
would never ever be able to do it
without Chef friend okay absorb have
some fun and I’ll see you in 5 10
minutes yes well
done in preparation for the big relaunch
Gordon introduces the staff to the new
dishes gone is the Bland MoGo dofu and
dried out fish in their place wonderful
chill tomato soup egg white for Tata the
eggplant sea bass casset the lentils the
salads and your favorite the tofu yeah
it’s been grilled it’s the most
important night so far of sant Le Mark
you’re hosting tonight greet sit them
down don’t take any orders you got it no
worries well don’t just stand there
staring at the food get some KNE and
forks and taste
it it was an amazing day today brand new
restaurant brand new menu brand new
feeling brand new
man it’s relaunch night and time for the
world premiere of the new Sant LaBrea Hi
how are you guys tonight what are we
doing we okay I don’t want to see CLA
here all right I want everything to be
clean at all times okay hell it
wonderful wonderful
SE like the cheese appetite sure this
mushroom with the cheese first and then
the tuna on the beat salad thank you man
do you decide if you like any wine Santa
Barbara Santa Barbara you got it thank
you thank
you what are you doing can I you don’t
want me to bring one I thought he wants
me to sell wine so I’m trying to do you
want me to just tell them then okay Mark
once again he didn’t listen to my
instruction and he was taking an order
and uh I wanted to take control of that
don’t I already told you once who the
[ __ ] is in joh don’t take an order I
won’t I won’t okay relax I won’t tell me
once I’m telling you again you told me
to take drinks I want I want this take
an order Dean is the boss Dean is the
honor Dean’s word is
go Dean’s feeling the pressure as more
and more customers arrive at Sante so
put things in in in its own place and
don’t eat Don’t drink don’t do anything
here this is not good okay whenever I
see that I’m going to be bissed up and
his kitchen staff is starting to feel it
too just hurry up a little bit you got
to got to run a little bit just hurry up
a little
just hurry up a little bit I need the
food out I can do those two things at
the same time just listen to what I’m
saying do it
fast you really want me to live look I
keep in mind what I say okay what what
I’m keeping mind what I say God damn it
stop it
goodbye [ __ ] out of my life I’ll do it
next let’s go CH be right with you in a
second you want to treat me like his all
his employee that’s bu [ __ ] I’m not like
the other
guys where is our grilled cheese and our
hummus D what come
here what’s going on what the [ __ ] is
going on what’s the matter out here I
don’t get out I’m tired of this [ __ ]
ailio ailio [ __ ] relaunch KN come
on what’s going on on what the [ __ ] is
going on what’s the
matter I don’t [ __ ] f up with Dean’s new
management style Chef Aurelio takes off
during the restaurant’s most important
dinner service aelo [ __ ] relaunch
night come on what in the [ __ ] what
happened he’s going like this you know
going slowly I can’t [ __ ] wait for it
I said hurry up and listen to me he
won’t listen so God damn it I don’t care
enough already it’s the end of the lion
I’m not going to take it anymore this is
unbelievable the [ __ ] Chef’s run
Dean’s going [ __ ] crazy what have I
created a monster said run your business
but don’t start slamming into everybody
the rest’s filling up this guy’s [ __ ]
mad I just want to I want to say I’m
sorry to the
chef I want to tell him who is De you
know like he’s not a good man come here
I just want to say I’m sorry okay no no
no but listen listen come here this is
important this is lach night I can’t beg
the [ __ ] you do care don’t you I can’t
I beg you all my at least at at least
pay me the rest of the money you owe
that’s all you [ __ ] care about I’m
not going to You A Goddamn s I’m not
going to war without okay how much money
you owed he owe me 140 okay here here no
no no no no come here there’s 100 okay
the rest it comes after service please I
just going to do this tonight because of
him okay thank you thank you come here
calm down big deep breath yeah pretend
you’re in a yoga class just cool now
discipline yeah but don’t screw it okay
big deep breath it’s an hour into dinner
service right thank you yes and
Aurelio’s absence has caused a backup in
the kitchen Grill four portions so you
stay in front yeah yeah
she’s out in the dining room customers
are left waiting for their food we’ve
been sitting here for like 15 minutes 15
minutes only I have some people waiting
here for longer than that sorry about
that this is brand new
I was watching everything fall apart no
food coming out our customers were like
waiting hungry waiting hungry waiting
hungry with a dining room full of hungry
customers Gordon tries to salvage the
evening we started off badly yes really
badly can we at least finish strong you
have to look at me motivate the team as
well yes get a grip yes let’s go
yes breathe deep don’t worry about me
don’t worry about anything just do the
best you can t b for table want right
you want go okay one more CH this
restaurant belongs to all of us eggplant
we all have a lot of passion for
it now it seems like we’re closer
together look at it beautiful mine
really good and I really like the sauce
and the vegetables that it’s on thank
you thank you thank you it made me feel
this much better I learned a lot from
this experience about myself what I’m
capable of what I can do learned how to
manage this place
after a less than spectacular start the
staff at Sant laaa rallies and pulls off
a successful relaunch thank you thank
you very much thank you we’ve come a
long way since the beginning of the week
trust me this place definitely felt like
a completely different restaurant from
the one I entered when I first arrived
here hey each and every one of you cared
full of passion energetic and more
importantly we didn’t give up work
together as a team yes you guys are a
family okay good night good to see you
thank you so much line wise good to see
you too put a smile on that face good
night good night I need 2 minutes with
you guys give me 2 minutes please yes
right take a
seat
okay you have everything you need yes to
make this place successful I honestly
truly believe in it so manage it and
don’t be scared
I’ll try I seriously want this to work
I’m rooting for your success thank you
so much genius thank you again thank you
thank you
sir thank you make it work you got two
great boys there you very much m m take
care bye thank you so
muchuu tonight on Kitchen Nightmares a
fine dining beastro welcome to Camping
the see that’s not so fine the plates
look like they’ve been picked up at the
local flea market we are losing 10,000 a
month a well-intentioned owner is
desperate what’s at stake is my dram you
are seriously seriously leading this
place into
bankruptcy his loyal wife couldn’t be
any more supportive and I’m very proud
of my husband to say take this chance
but with a head chef that is clueless
it’s the most expensive vegetable on the
market you want that it come from the
different part of the world Chef it
comes from the different part of the
world are you listening to this a sue
chef with a bad attitude no I didn’t you
said you got one there and there two
veggies I said three times guys full of
[ __ ] I’m a better Chef than pinto and a
weight staff that is ready to Mutiny
you’re hiding and you need to be fired
Pino has one speed and that speed is
[ __ ] you what you doing you’re not a
real Chef are you Gordon is ready to
crack the whip we
now come on in an attempt to turn this
nightmare back into a dream it’s hard
when you just put your faith in
something and really believe and believe
and believe and it’s still not coming
that hurts coming up on Kitchen
Nightmares
lrange Illinois a well-to-do commuter
town outside of
Chicago Terry and Carol were high school
sweethearts here two years ago they
fulfilled a dream and bought Cafe 36 an
upscale French
beastro there you are oh thank you very
much for you sir my dream was to have my
own restaurant Be My Own Boss okay thank
you I’m 58 years old old is at a time
when most people are thinking about
retirement I’m just going to get out of
the way for a while unless you okay
6:30 unless you want me to pH do
something I was very nervous with the
whole idea but let’s try let’s go
forward with the dream that he wants to
do okay talk to you later it gets me
upset that sometimes he doesn’t delegate
I’ll do the vacuuming I’ll clean the
bathrooms I’ll get the bar stocked leave
this here for Terry you go do what you
got to do to we’ll go
smoke Terry why are you doing this work
and you have a staff standing back there
why are you doing
it and the onion soup and the onion soup
coming up that’s coming up right now
penno is really a great chef the food is
tasty it’s good and it’s done
[Music]
right Pinto’s sanitation skills aren’t
the greatest he uh he tastes a lot of
his food as he’s making it
[Applause]
the running joke is you know do you want
to side of saliva with that I don’t like
sticking my fingers and
food I think that Cafe 36 would be a
better restaurant without Pinto well
nobody’s calling out tickets so I don’t
know you know I mean it’s just
somebody’s got to be in charge this is
the
problem Terry and Carol keep talking
about how Pinto is so awesome and
everybody else knows Pinto really can’t
run a kitchen table 13 waited 25 minutes
for a house salad in a
suit the customers reaction in the
restaurant is very positive mine is not
cooked they were Rock I’m going to send
mine back really it’s we’re hurting at
this time we’ll have nights that we’ll
only see six or eight people for dinner
service we just don’t understand what’s
not working I am so sick to my stomach I
have chest pains Carol and I have never
taken a paycheck since we started the
business here’s the
pills more more bills I really love my
husband want his dream to come true
that’s all that’s that drive and their
Passion of the dream to say we want to
make it
[Music]
happen thank
you CA
36 okay comes Ramsey where I you saw him
walk by the window hi hello Mr Ramsey
good afternoon nice to see you pleasure
to have you with us my name is Terry G
I’m one of the owners this is my wife
Carol how do you do how are you very
nice to meet you pleas have you here so
very happy to be here very excited kind
of restaurant are you running we try to
style oursel after what we call an
American beoke trying to have fresh
seafood Steaks Chops sandwiches pasta
yeah I can’t wait to taste okay right
over go the restaurant’s big how many
seats have you got uh we can seat about
85 in the main dining room right and how
many booked for lunch today we have 11
people in the restaurant right now and
that’s unfortunately a little bit of a
typical day for us this is douglas
douglas will be your server today when
Chef Ramsay walked through our doors you
know I was feeling really good and I
thought you know this is going to be
great um specials today the uh Roto
today is a wild mushroom that’s pretty
good um Dy to taste the risoto okay yeah
this fascinates me I’ve never seen a
duck and a strawberry together yes well
you good chance to try it and I’ll take
that rare please rare thank you so much
crep of the day is a sauteed Atlantic
salmon I serve an awful lot of them but
I’m not a big fan of any Crepes at all
Doug is a special hey no okay so the
Crepes aren’t special no I don’t think
so
okay why don’t we give him a shot let’s
give a shot yeah exactly you can tell me
I love that honestly let’s go for the
Crepes I know not to order the Crepes
cuz they were frozen frozen crepes are
crap I got three courses Pinto please
fire The Crepe forto and the duck salad
please for Chef Ramsey to coming in it’s
very exciting am I nervous no I think
everything is good always makes me feel
nervous when I sit next to plastic
grapes caked in dust
and the plates look like they’ve been
picked up at the local flea market or
the dollar shop is this the normal um qu
so lunch is normally this lunches we
average three or four people three or
four yeah unfortunately one of the
problems is we don’t get the food out in
time for to do a business lunch holy
mackerel let me go check on your food
certainly you ready he want a dark salad
rare that doesn’t look very rare right
no get you know what bring out the whole
thing gu full of [ __ ] PR turn there no
wonder know what comes for lunch it’s
taking this
long coming out way too slow well we
fired it
[Music]
all does food always take this long yeah
I see your food putting up grab I’m
relying on the Chicago to suburbs train
being pushed through the dining room
it’s so old
fashioned all right CH wow w train play
is hot that’s the wild mushroom res and
your duck salad rare strawberries place
are dirty they’re just old PL or yeah
okay R and I really got nervous when he
started eating but I believe that the
food here is well well above Excellence
the rato exploded mush and it just
disintegrates in your mouth and it’s
very salty we’ll bypass that don’t ask
him to make it one way too salty it rice
is mushy okay just telling you what he’s
saying that’s fine the result came out
nice it was good it was really good I
always know that Rota was overcooked all
the time once Gordon Ramsey comes in
here and tells him this is mush this is
you know it’s like yeah I’ve been saying
that for months Boy orange strawberry
duunk
[Music]
right w
[Music]
Jesus what a bizarre combination what’s
with the walnuts what are they done
candy Candi walnuts candied walnuts as
if we need more sweet on there that
definitely didn’t work p the Crepes okay
when you see a chef putting those
ingredients together it’s it’s rather
sad really clearly no one’s controlling
him and he hasn’t got a [ __ ] clue
okay Chef the next course your salmon
Crepes they come out like that normally
all the time while they done chop them
up um no that’s how he makes all time he
just puts extra on top I
believe who makes the Crepes um I
believe the Crepes I store bought no
yeah damn look at that and this is the
speciality I’m fed up with eating crap
of the day you think of a CPE you think
of something nice light crispy tasty not
something mushy and hideous that is
shocking I thought you looking out for
me taking this away oh yes please look
enough for you it’s even going to bypass
the pigs you don’t like it none of them
I don’t think there was anything he even
said was okay I was just in
shock and where did you train from I
trained uh in Italy and working in an
Italian restaurant correct I thought the
rotto was an insult it was mush okay
where is the ratoo rice it’s in the
cooler can you get it to
me I’m just amazed that you lived in
Italy that length of time you studied
there you worked there and they didn’t
even teach you how to make
risoto what’s that date 220
what’s the day today 28 you’ve got the
balls to walk in here on a Thursday and
serve that [ __ ] from a week ago it’s
mush there was no bad on still food
nothing smell bad why in your tiny mind
you think it’s still fresh from last
Saturday it was in the reaching cooler a
reaching cooler confirms in your mind
that it’s fresh well I’m sorry but I
mean you know this is really weird for
me this has been going on for a while
Pinto tries to stretch the food as far
as it can go and sometimes too far bring
me everything in that fridge that’s a
week C you call yourself the executive
chef you should be ashamed you served me
rot from a week
old oh my God all this is from last week
I was very shocked to find out uh that
we were not serving fresh products it
was such a horrible feeling and then I
was getting very angry and mad inside
myself to say how could my staff do
this chop clamps we’re keeping clams
from a week ago smell that what does it
smell of that doesn’t it smells good
smell
congratulations you haven’t managed to
kill anybody off what are you doing
you’re not a real Chef are you yes I am
what any chef that keeps hold of that
crap in his fridge for a week two weeks
in my mind have given up a lack of
caring a lack of responsibility and more
importantly ignorance [ __ ] me what more
can you
say coming up this [ __ ] thing what’s
got Gordon running circles around Cafe
36
embarrassing could it be that the chefs
can’t get any food out of the kitchen I
think they got to catch the shrimp first
could it be that the waiters are
completely fed up it’s going to be like
a 5 minutes all right they told me that
like 30 minutes ago Pino has one speed
and that’s [ __ ] you or could it be that
the owners are in denial you are
seriously seriously leading this place
into
bankruptcy one thing’s for sure we don’t
know what our ass from a whole number
Gordon is in for the challenge of the
year you’re not a real Chef are you
that’s coming up on Kitchen
Nightmares Carol and Terry have put
everything they have into Cafe 36
unfortunately this restaurant may be too
far gone to save that lunchtime that was
a tough one that one are you trained in
the business have you had a restaurant
before I have not no have you ever had a
rest before absolutely not you’ve never
had a Russ before no Terry sorry how
much did you pay for the business a
million 25 no million one million one
I’m sorry we put our own savings Ira
accounts we had a large four-bedroom
home that we sold and used the the
proceeds and they ask gr from they to
put into the business and you’re here
lunch and dinner yes Carol drops me off
in the morning we only have one car
between us uh we sold the other one
everything is very scary right now for
Terry n to see where we’re headed it’s
hard it’s hard when you just put your
faith in something and really believe
and believe and believe and it’s still
not coming I respect the level of
sacrifice here but you’re pondering and
quering to why the business isn’t coming
through the door correct it’s on the
back of the
food when food’s crap it’s
crap the chef’s cooking me a risoto with
rice that’s 8 days old I I just I’m
still in Shack yeah you have to focus on
the wrong not ignore it right yes we
certainly got an eye opener today yeah
I’m panicking on both of your behalf I’m
I’m so sorry I don’t I’m not trying to
hurt your feelings you know that don’t
take it the wrong way please no I
understand and I’m here to make this
work you must understand that and that’s
you know the objective from day one um
good to catch up thank you we got we got
we got a mountain to climb and uh it’s
uh it’s a tough
one as the staff gets ready for dinner
service Gordon Ventures into the kitchen
to do a more comprehensive investigation
pesto vinegarette looks like oil out of
my car engine
unbelievable everything’s
frozen frozen and defrosted place is a
mess
Pinto certified
exec what’s going on here what’s all
this stuff floating in water that’s a
grouper taken out from the freezer you
keep it fresh frozen fresh frozen yes
there’s no such thing it’s either fresh
or it’s frozen I what’s this in water
it’s a salmon shf Frozen it was a fresh
frozen you keep it frozen fresh frozen
it stayes more fresh it’s mad it is
you’re making all this fresh stuff
freezing it and then taking it out two
portions at a time per day because it
doesn’t sell enough and what if you had
planned your business like this to do
with business that’s lazy everything’s
frozen trout stuffing so we take it out
we slow Thor
it yeah cold cold cold yeah slow Thor we
stuff the trout then we refreeze the
trout
yes arrest my case certified jerk shf
the grouper was a strong
smell that’s it that’s
a chef’s uh
[Music]
opinion it’s dinner time and Gordon is
about to see how this fine dining
restaurant is anything but fun hello
good evening welcome to Cafe 36 welcome
this evening would you care to see our
wine list I’ll start here with you how
are they they’re terrific would you be
able to do the salmon sure I can do that
we need to fire a Cobia and a salmon
too I’m very nervous very nervous and
very scared and we’re just hoping for
the
[Music]
best let what is that this is the butter
that we use for the escargo it’s parsley
chai garlic the Butter’s Frozen as well
what don’t you
freeze here’s Chef Ramsey one of the
best chefs in the world telling Pinta
that you’re doing [ __ ] wrong in fact
you’re doing it bad it was great to see
Pinto eat a little humble pie what stuff
don’t you freeze give me one ingredient
like a calamari comes in like the
calamari comes in we never freeze it so
the only stuff you don’t freeze is a
stuff that comes in
Frozen astounded by what he’s just
witnessed in the kitchen Gordon seeks
out the owners teing Carol I’m panicking
Pinto it’s crap I um I don’t get what
he’s trying to do there jimy in terms of
all this fresh frozen stuff everything
in fresh cut up portioned
Frozen it’s 45 minutes into dinner
service and most customers are still
waiting for their food I feel like I’m
drinking more than a
meat you know that’s probably the reason
I don’t wear a watch cuz Tak so goddamn
long here the nightmare of Cafe 36 is
still food time not being able to get
your food out of the kitchen really
makes your job as a server difficult cuz
that’s pretty much the description of
your job to serve I think they got to
catch the shrimp first is this slow
everything seems so slow yes if you have
one more person then it goes faster yeah
if you had one more person it’ll go
faster yes sir Eduardo no wonder you’ve
gone so old you’ve aged waiting for the
last main course huh while the kitchen
is struggling to cook the food Gordon
also sees a problem with the delivery
another departure holy crap I’m not
aware of any particular reason why we
serve on
cards I thought people got pushed into a
Mory on trolley no right not serving
food would you like to hold the plat by
the hand or you want to push a trolley
all day long I would rather hold them by
my hand when the orders finally make it
to the tables customers find it’s not
worth the wait is rare rare rare what
you order medium medium bloody rare
might have to send this one
back
please the New York’s supposed to be
medium huh the New York’s supposed to be
medium
what is it medium rare right they said
says medium they said medium when I was
here why don’t you just put under the
grill pin as if we’re in a position to
argue my things come back doesn’t mean
I’m a bad cook and it’s not just Jeff
Pinto’s cooking that catches Gordon’s
eye what these up here for they’re not
even season of sparus are they no not
right now they’re very expensive they’re
very expensive so why have you got them
on a veggie of the day a veggie of the
day yes aren’t you bothered about the
cost yes it come from the different part
of the worldship we can get it comes
from the different part of the world are
you listening to this it’s the most
expensive vegetable on the market you
one
b and it’s out of
season and you just put them on four
dishes this is
unbelievable tonight I’m starting to see
new cooking techniques that I’ve never
ever seen before slow thw fresh frozen
but what’s becoming really clear is that
he seriously is taking this lovely
couple for a r and it’s going to
stop is this true about Pinto he’s
telling you he’s screwing you is that
could that be I hope
not we don’t know our ass from a
home I’m so
[Applause]
[Music]
scared during dinner service owners
Carol and Terry were stunned by Gordon’s
criticism of their head chef Pinto we
don’t know our ass from a
home I’m so
scared he opened our eyes to a lot of
things throughout the restaurant that
people have been taking advantage of us
so we have to take a good hard look at
everything after a long difficult dinner
service the customers who have eaten are
not exactly thrilled chicken’s a little
overdone okay too soupy and the chicken
is over time I didn’t eat much of my
salad cuz I didn’t really care for the
dressing and those who haven’t been
served are not willing to wait we got
here 5 over seven okay so hour 5 minutes
I’ll 5 minutes done okay okay all right
table 5 is going to walk out in 5
minutes but is this the pace we move at
is this the fastest we go Pino has one
speed and that speed is [ __ ] you how
long is it been almost 2 and 1/2 hours
some of the customers have given up
completely on Cafe 36 and are leaving
without even eating an appetizer it’s
just been a long day I have to really
take it all in that
hurts after a rough night Gordon
confronts the staff overall honestly
pretty
disappointing both in the kitchen and
the dining room there’s one thing in
here that I would change
instantly on the back of my experience
today
and that’s
you why you are the executive chef
you’re supposed to be a leader a
motivator you are seriously seriously
leading this place into
bankruptcy because the big problem in
this restaurant Pinto is in the kitchen
fresh frozen slow Thor I think that
Pinto deserved every single solitary
second of that ass rean that he got from
Gordon if this was your restaurant would
you be freezing everything poring it and
then dropping in bowls of water to
defrost it to recook it yes or
no no I
wouldn’t
embarrassing do you think I enjoyed it
standing there and listening to this you
know I’m a proud man get the message now
show me your
pride Chef cuz I’m [ __ ] waiting and
unfortunately whether you like it or not
the two people behind you it’s them
you’re dragging down that’s why I’m
pissed to cut the
[ __ ] get ready for some changes
because Cathy 36 needs it urgently good
night after witnessing a night of
inefficient and bizarre cooking
techniques Gordon’s first priority is to
implement changes in the kitchen if
there’s one thing this restaurant needs
right now is something authentic yes yes
this restaurant needs a good risoto you
you and me we’re going to cook a risotto
together here is all our fresh
ingredients when I say fresh I mean
fresh I bought them myself this morning
are you ready let’s go cooking with the
Chef Ramsey was it was pressure there
was a lot of pressure was on this is
just a really nice simple bini risoto
mushrooms in that’s soed already
finished with Parmesan cheese and a
little knob of butter
make sure you’re happy with it mushroom
[Music]
Roto first change yeah risoto yeah
second change we’ll be taking the plates
out tonight by hand faster and not
running up and
down with this [ __ ] thing all the way
up hey we’re going to carry the
plates Yeah by hand when Chef Ramsey
took the carts off the floor it was
great I hated them from day one so to me
it was like yes I do have a usage for
the trolleys cuz tonight we’ll come up
with a ghost cheese salad special where
you’ll be dressing the salad gives us
more time in the kitchen and we’ll be
doing like ghost cheese fritters I
absolutely love the idea of having the
salad made at the table side sort of a
little bit of entertainment and
Showmanship yeah I mix Greens in touch
of salt Touch of pepper honey mustard
vinegar yeah I go cheese fritters yeah
one
two we go back salad on Madame and mad
so light vibrant exciting and more
importantly we’re changing today we’re
changing we’re changing big time
yes as Gordon starts to turn around Cafe
36 he knows that what really needs to
change is Terry I’m going to identify
your uh weaknesses and improve your
strengths right and you know Pinto is a
big weakness and don’t ever be
intimidated by controlling chefs and you
got to be strong you must be strong
absolutely and I can see that now and I
think a lot of it was I’m more involved
in you know the mundane daily operation
the things that I shouldn’t be doing and
not watching the things that I should
and I can see that now what’s at stake
is my dream and I’m not going to let
anybody take it away from me and you
have got to start being firm because if
you’re not
firm they’re never ever going to respect
you
next I almost fired him on the spot
order on Pinto temperas flare in the
kitchen talk to each other guys then
erupt in the dining room cancel my entry
cancel your entry right I’m leaving PTO
executive chef certified dick
threatening the grand reopening of Cafe
36 what did we do how can this happen to
[Music]
us
hi good evening welcome this evening for
we have you right over here lots of
people coming all right let’s rock and
roll Hi how are you hello how are you
tonight good the feeling going into
service there you are getting all
charged up and ready to go let’s all
pull together and let’s get this roll
the chef has prepared a Pini mushroom
rotto today my special salad is a goat
cheese Fritter salad cheese salad okay
Sal
I’m going to have that play please like
your play medium okay take control now
yeah will you listen and say yes or no
yeah yes yes there you go fill it yeah
medium on yes nework strip medium yeah
what’s next please I got a crab cakes a
smoke salmon appetizer and onion soup
please right now I’m pretty stressed out
about tonight I don’t want anything to
go like last night we’re trying to make
this thing smooth the operation today
two Roto a trout and a scallops okay
good let’s go two Roto yes such a
presentation
first one I’ve ever
done thank you looks good the goat
cheese is excellent but while the
special salads are a huge hit they
haven’t had their appetizer yet on this
table it’s going to take a few minutes
how long half hours Cafe 36 is
characteristically slow service
continues to leave customers waiting 45
minutes proba we get me that one now
yeah 271 shank 136 Bill yes working Chef
working yeah how long 3 minutes 4
minutes I’m ready i i p change gear you
changing gear yep unfortunately you’re
still a neutral is it the that’s taking
so long I’m sorry I don’t know why I I
swear it should be the next ticket up
I’m tired of working someplace where I
can’t get the food out I can’t service
my customers 5 has been waiting no less
than an hour and 15 to an hour it’s
going to be like a 5 minutes all right
they told me that like 30 minutes ago I
swear to God I just think Pinto is
making this crap up as he goes along CU
all lie unbelievable my God you know red
veggies for one for two there that’s
what I said say it over and over first
time you said one then two no I didn’t
you said you got one there and there two
veggies I said three look at the look at
the I got [ __ ] to do I know pint have to
speed up a bit now yeah work as a team
please yeah last night you worked as
individual tonight we’re going to work
as a team yeah yes yeah let’s go I’m not
having food hanging around tonight no
chance they just got theirs they seen it
before us so it’s been it’s been a while
though Chef Pinto can you lie to me and
tell me it’s almost ready how long baby
it’s going to take a few minutes BR I
can’t fire all these pans I just can’t
do
it we’re halfway through service and the
good news is we’ve sold 42 sellers which
is great sadly the bad news is that
Barney and Pinto they don’t like each
other and that’s affecting the service
things have slown down and customers are
now starting to complain damn we should
have another New York medium right no
you going working together B you got to
keep it driving don’t let it sink let’s
go I don’t know where we are I don’t
know what you guys are fire you haven’t
called anything out huh I mean I don’t
know what’s going on pin doesn’t listen
to me and I there’s got to be a better
system than what we’re doing because
it’s just not working it’s been a long
waited this is
cold it is even hot they’re not even the
center right I’m going to go ahead and
take these this is the entree size
portion correct
that’s not an entree that’s appetizer
Pinto really can’t cook on the line and
Pinto really can’t run a kitchen on the
ticket it’s got risoto dinner
unbelievable Bonnie talk to your cook
yeah let’s go you need make it a larger
portion and it’s too thick pour some
more stock in there okay I’ll turn it
down oh my God now we’re pulling that
out we’re going down boys just just two
seconds you you as well yeah just come
here for 2 seconds yeah I’m not doing
that in front of the C come here you
none of you talking you have got to talk
together he needs you yeah you need him
so we go back in there and we work at it
if he’s soing you’ve got expedite he’s
trying to expedite play and cook he
can’t get in front of the tickets okay
now come on I agree entirely with what
Chef Ramsey had to say about our
performance this evening we weren’t
working together as a team and it hurt
us it should be up in just moments so
all I’m doing is live to people right
now that’s it you know I’m safe with
some of his customers still waiting for
their food and others giving up alt
together Brian reaches his breaking
point now I got to say two things that
are really hard you’re hiding and you
need to be fired let me tell you
something now you work for me I don’t
work for you you’re a waiter remember
who you work
for
[Music]
that’s
taking I’m sorry I don’t know why I I
swear it should be the next ticket up
tonight the waiters of Cafe 36 took a
lot of heat for the problems in the
kitchen and Brian is truly frustrated
now I got to say two things that are
really hard you’re hiding and you need
to be fired let me tell you something
now you work for me I don’t work for you
Brian made some very harsh comments that
were extremely a place and it made me
very upset to the point that I almost
fired him on the spot but this has gone
on way too far he’s not if you don’t
like working here then keep your opinion
to yourself I want Terry to start
telling everybody what to do instead of
letting the inmates run the Asylum
you’re a waiter remember who you work
for After experiencing yet another
disappointing dinner service Gordon is
curious to hear what the head chef has
to say Okay um
Pinto what do you think about tonight’s
service it was it was excellent it
really was everybody got
involved what kitchen were you in pardon
me uh Barney truthfully is that the way
you saw service tonight no I thought it
was bad it was really rough once again
complete different opinions you’re right
though service was terrible nothing was
coming together no communication no
coordination no teamwork customers
waited tonight they waited big time what
did we do what’s going on how can this
happen to us what did we do let me just
give you three major issues that’s wrong
with this restaurant the first issue is
the service is way too slow the second
problem the food is too inconsistent
inconsistency it’s a killer the third
reason and one of the most important
reasons why this restaurant is not busy
it’s not contemporary a 1970s restaurant
trying to compete in the 2008 Market
we’re behind the times we are behind the
times okay I’m going now i’ I’m working
all night you know by the time I see you
tomorrow morning we should have a well
put together plan good
night that night Gordon and his team
went to work doing away with the
restaurant’s old-fashioned and outdated
look creating a more contemporary
restaurant right good morning how are
you feeling oh I’m thrilled big day
today yes today’s relaunch day we’re
going turn it around yeah and put it
back on the map in we go come through
come through come through wow oh my God
how cool is this oh it’s
modern wow we got a black and white
color theme yes and who knew I love
black and white so much my God it’s been
brought up into the 21st century
beautiful it’s in new restaurant when I
walked in the door I just instantly felt
alive we’ve got rid of the old fuddy
duddy
stuff and now it’s a really nice sharp
Cutting Edge feel uh absolutely I’m
getting choked up it’s just what a
dream hey look at the plates no more
mismatch China all the same it’s
wonderful it’s amazing now that we have
matching plates it looks like we know
what we’re doing back here the booze
have been
upholstered I love the black got new
chandeliers I’m just so thankful it’s
unbelievable
a russan can’t just survive on a new
Decor yes it needs a new menu yeah to go
with it so we’ve gone modern yes Fresh
Approach and more importantly we’ve
condensed the menu I think the kitchen
should respond favorably to the new menu
unless they screw it up with their usual
[ __ ] it should work out it’s
seasonal as well we have everything in
season I think that the new menu is
going to make the kitchen faster before
dinner we’ll make sure we taste one of
everything yes so you know what you’re
selling tonight head chef Pinto is
cooking from the newly designed menu and
has one more chance to prove himself to
Chef Ramsey first of all just look at
the difference appearance plates portion
of size start from the top onion soup
gratina yeah perfect for the winter crab
cakes grilled chicken sandwich the
grilled apple coruna Mediterranean regu
filet minion tataa you like stay tataa
oh yes and then one of my favorites the
duck comfy have a little taste get
familiar with the taste and
textures I love that
TARTA wonderful it’s a whole new
beginning and Chef Ramsey did that for
us let’s take advantage of tonight and
let’s show lra je what we’re made of
with the new menu and Decor Carol and
Terry face one of the most important
nights ever at Cafe 36 well welcome to
the cafe 36 we’re glad to have you here
at our grand reopening the personality
has changed it’s more Carol and Terry
when the orders come in can we call out
the orders so we got some form of
Vibrance in here a little bit yes yeah
what do you think of the new menu I
think show yeah it looks great yeah it’s
night and day tonight we have to be
faster yeah and keep the standards up
yes
right big big big night tonight and
personally I’ve never ever wanted a
dinner service to work as well as
tonight because of Terry and Carol
because they so deserve it and they’re
really endearing but I honestly hope
that Pinto doesn’t screw this one up
please not tonight
[Music]
in order on Pinto all right we’re coming
up
within order on MAR one crab Ki as the
orders make their way to the dining room
Brian your food’s here the dinner
service gets off to a good
start I should have got you just got
your Entre how was everything so far
really
good delicious fresh food simple menu
love it all right am I ever going to get
a crab cake with this right talk to me
next table we coming please Mario I got
a four four CRA cakes but barely an hour
into service and the kitchen’s bad
habits are back T number please 13
please 13 how long took like uh 6
minutes oh my God that’s still not ready
I got every burner full Man One EMP I
put something else on it okay PTO we
have to go a little bit now yeah when
you’re looking at all these tickets
sometimes things can be a little slow
Pinto if we go quiet nothing’s happening
we need some form of voice in here Pinto
was running the tickets well Pinto got
behind but he’s the chef and he should
be in control of
situation right come on guys we got to
talk to each other yes
Che we just got to talk to each other
guys
Pinto Pinto
[Music]
Pinto executive chef certified
[Music]
dick
[Music]
once again Pinto’s inefficiency in the
kitchen is upsetting both customers we
want and staff I’m just pissed off I
just can’t take this man I hope Terry
straightens us out the real problem
right now is they can’t seem to finish
any food back there it’s just like
really bad sex it keeps going on and on
and at some point you just wish it would
be over cancel my entree you’re on right
I’m leaving it’s been more than fair
it’s been 6:30 it’s been 3 and2 hours
yeah it’s a little a pork little hectic
tonight P got to go just stand doing
nothing I know I I agree nobody’s
communicating no one’s even stepping up
to the m and watch what bnie is doing
B’s now trying to read the tickets cook
so and expedite yeah and PTO is just
trying to dress the salad not good
enough that’s not a team effort I can
see it nothing’s been directed and it’s
a unbelievable Gordon Ramsay really did
give me a swift kick in the bot to say
you know
wake up if you’re going to have your
business be a success you have to take
charge what are we waiting on where we
at do I need those two crabcakes right
now coming up all right come on guys I
need to get this food out I got tables I
got to turn we can’t fall behind thank
you Eddie go all right talk to me what’s
next with Terry finally staying on top
of his Chef two steak tartar apple salad
crab cake the kitchen gets back on track
Cheers Cheers got her food thank you two
salmon two salmon in the oven okay
beautiful keep it coming guys I got to
get this dining room turned over we got
a lot of people waiting I think Terry’s
size have been opened up
two play right there you know you should
give everybody the benefit of the doubt
but you should also demand performance
out of them that’s all one is just
communication for the first time since
Gordon’s arrival the back of the house
let’s see we can finish these last two
tables strong show you y let’s go is in
sync with the front follow I’m following
worth the way worth the way you’re here
to Terry Terry Carol and it was Terry
who made it
happen you have a beautiful restaurant
thank you it is it’s it’s so much more
beautiful amazing amazing amazing
potential very rare you come across a
couple today in this industry on the
back of the commitment it takes the
sacrifice the personal life you’re so
unselfish it’s
untrue and you’re so perfect for each
other it’s extraordinary and that’s
quite rare and I really mean
that I can’t tell you what to do with
pinto but you know my feelings
absolutely do when you make a decision I
hope to hell that you don’t make it too
late you talked about change you know
and that we have to do that and I can’t
you know hold back any longer on the
radio no more the biggest thing I’ve
learned is I have to definitely be more
aggressive in running my business I have
to take full charge and I have to change
and I’ve already changed you’ve done so
much for us and it’s just an incredible
feeling that you’ve done that for us you
know you said we had to get rid of the
old and back from the 30s yes 30 years
ago yeah so we got are you guys are you
so this is from our own personal wine
collection oh my God I can’t take that
come on that’s the bottle of shatter Kem
1976 you said I 30 years ago so we’re
pass it no oh God can I keep it here for
when I come back absolutely and when I
come back we can have a GL together we
would love that would you absolutely God
what you two like you two honestly
honestly you like the most perfect M and
Dad unbelievable right thank you so much
oh dear good luck sir thank you yes you
thank you and you deserve everything you
know that you stand strong and you
listen to this lady yes yes she’s a love
on my life see you thank you
congratulations so much there’s
absolutely uh a light at the end of the
tunnel and in fact it’s bigger than just
a light I think there’s a whole Sunshine
coming out best wishes thank you
yes
okay we got work to do right yeah we do
no they
[Music]
do that’s tough really tough what can
you say about a couple that sacrific so
much to get where they have today and
what can you say about a couple that are
so devoted to each other incredible I
know what you can say damn I hope they
succeed cuz they deserve to so
much there is is one last footnote to
this story relaunch night was the last
night Pinto worked at Cafe 36 he left
the very next day and Barney was
promoted to head
[Music]
chef