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00:00Carla, right here.
00:01Behind you.
00:02And they're going to be extremely hot.
00:03Chef Ramsay is eager to see how Jorge
00:06leads his team in the kitchen.
00:07OK, Ebony, talk to me.
00:08Where are you at right now?
00:09Table 12 is working.
00:10No, it's not working yet.
00:12I don't think it's Jessie.
00:13OK, 42 needs to go out.
00:15Chef, are you ready on 42?
00:18What's on 42?
00:21Wow.
00:21Hold on, wait, wait.
00:23Jorge doesn't know what he's doing.
00:24Max, Jessie, what are you guys working on right now?
00:27We need to have scallops on 36.
00:28I'm not ready on the scallop.
00:30What scallop are you doing?
00:31We're doing 36 right now.
00:33Unbelievable.
00:34It's crazy that someone thinks that they can come out
00:35of culinary school and run a restaurant when
00:38you don't have any experience.
00:39Is Jorge running the kitchen, or do
00:41they just don't do what they want?
00:42No, he's running the kitchen.
00:43He is.
00:44He's a little overwhelmed right now.
00:45He's overwhelmed.
00:46I think he might be.
00:48My gosh.
00:51How is everything?
00:53Ugh.
00:53I mean, it's really spicy.
00:55It's raw and a little crunchy inside of this.
00:58Oh, wow.
00:59OK, let me take that back.
01:00We're going to work on that.
01:01Chef.
01:02What is the issue?
01:03It's drying.
01:04Yeah, I can't do anything about it.
01:05OK.
01:06Un-fucking-real.
01:07What's wrong with that one, darling?
01:08It's cold.
01:09Oh, no.
01:10It's meat and bread. It's cold-centered.
01:11Meat and bread is going to be cold-centered.
01:12I don't know what the problem is.
01:14Oh, my god.
01:15It's so frustrating.
01:16I'm a good server, like, and you're
01:18just making me look bad.
01:19And that's my money, like, that's my tip.
01:21So now it's like you're messing with my money now.
01:23What's wrong with that?
01:24Oh, my god, it's raw.
01:26I mean, you can't serve that to customers.
01:28What is that?
01:29That's raw.
01:30You cannot serve it like that.
01:32Chef Jorge thinks that his food is to perfection.
01:35Like, he should be cooking for President Obama.
01:38Jorge, you OK?
01:40Yeah.
01:41But I thought you owned the place, ran the place.
01:43I do.
01:44I'm just struggling to see a head chef right now.
01:46Yes, well, I've been.
01:47But the stuff that's coming back,
01:48is stuff that's gone overcooked or undercooked?
01:50Yeah, that's right.
01:51You need to wake up a little bit.
01:52Anyhow.
01:55With Chef Jorge losing complete control of his kitchen.
01:57How are we doing, 20 B?
01:59It's going to be in minutes.
02:00What?
02:01The servers are frustrated.
02:02Table 20 A, really need it.
02:05Not surprisingly, they aren't the only ones.
02:07I want to use the hot water.
02:10I'm doing all I can at this point.
02:12It's our first time.
02:13It's probably going to be our last.
02:15Does anyone go to the table and do what you can do?
02:18Where do I go?
02:19Where do I go beyond that?
02:21Richard does not like to deal with the complaints.
02:25I feel like we, as servers, are running this restaurant.
02:29I need Rich going on.
02:32Richard, can I?
02:33Have you got a minute?
02:34You got two seconds?
02:35Yes, sir.
02:36Quickly, please.
02:38What's happening?
02:39Excuse me?
02:40What's your role?
02:41As far as table times and so forth?
02:42No, just in general.
02:43Well, right now, we're in a wheeze.
02:44I'm letting him do his thing.
02:46But you're not doing anything.
02:48We're not doing anything.
02:50You just stand around, and it sort of glides.
02:52Well, right now, we're overwhelmed.
02:53The house is full.
02:55Come on, Richard.
02:56Come on.
02:57I don't even know where to begin with the tables.
02:59I don't even know where to begin.
03:00Oh, come on, Richard.
03:02During dinner service, I don't know what to do differently.
03:05I'm at a loss.
03:06I mean, I'm at a loss.
03:08Yeah, I hear you.
03:09So I personally don't get involved.
03:11OK, here's your crab cakes right here.
03:12Can I get some runners, please?
03:13Yes, I'm here to run.
03:15I'm here to run.
03:16Run away.
03:22This is a joke.
03:23I'm clueless at running a place than these two idiots.
03:26I'm telling you.
03:27Richard just walks around, and it's
03:28almost like he's in a dream.
03:29And Jorge, the self-appointed executive chef,
03:31that guy hasn't got a clue.
03:33Thank god the locals boycotted this place,
03:34because if they ate here, they'd never come back.
03:37Park Edge, yeah, on the edge of a fucking disaster.
03:40What a nightmare.
03:42What?
03:44What else do you freeze?
03:45I don't know.
03:48You want to come and see?
03:49Yeah.
03:50Yeah, well, if you don't know, let's find out.
03:54What is it that?
03:56You freeze meatballs?
03:58When were these made?
04:00We buy them.
04:01You buy him meatballs?
04:02He can't make a meatball?
04:08He can make a meatball?
04:09He doesn't want to?
04:13Oh, wow.
04:14Can you make a meatball?
04:16My hands are tied in this kitchen.
04:18I don't have any input on what goes on.
04:21Tatiana should step up to the plate,
04:23and she should know what's going on in the kitchen.
04:26That's her job.
04:27What is that?
04:29Noodles.
04:31Noodles?
04:31What's the chef expecting?
04:32A rush on pasta?
04:34Wow.
04:35How much pasta does one chef need?
04:38He's obsessed with it.
04:40It's all overcooked.
04:43What's in this one?
04:44Pizza dough.
04:45Holy crap.
04:47This is just for the pizza, not the bread?
04:48Not the bread.
04:50And this dough here?
04:51Same thing.
04:52Small and large.
04:53Small and large.
04:54Small and large.
04:56Look at this one, then.
04:57My god.
04:59What the fuck?
05:01This is what goes on daily.
05:03All that bread like this, and all that pasta.
05:06Wow.
05:09What's he doing with all this stuff?
05:15There's not enough time to prepare everything
05:17with everything he has to prepare in the day.
05:20So what happens when he doesn't sell this?
05:22Where does it go?
05:23He throws it away.
05:31Patty and Val, this is your house.
05:34This is you.
05:35This is your life right here in the trash.
05:38Tatiana, what I'm more concerned about
05:40is the fact that you're oblivious.
05:43You're like an airhead that's got a head in the clouds.
05:45This is business.
05:47It was a unsuccessful business before.
05:51You picked it up and maintained that unsuccessful menu
05:55in an unsuccessful business.
05:58You come in, change nothing.
06:00You can't direct any form of criticism
06:01or standards to your chefs.
06:03I don't even know why you bought the place.
06:06And I certainly wouldn't pull my sister down
06:08and bring my parents into it to facilitate your ego dream.
06:12Don't you understand, like, I look at my mother
06:15and I feel horrible.
06:17I feel horrible that I did this to her.
06:18Excuse me.
06:20Don't start looking for sympathy now.
06:21Who wanted this place?
06:22I'm not looking for sympathy, but I feel horrible.
06:24I'm sorry.
06:25It wasn't your mother's dream, and it
06:26certainly wasn't Val's dream.
06:28Or am I wrong?
06:29No, it was Tati's dream.
06:31Tati's dream, which is now come back to bite you on the ass.
06:35What hurts me is not how you feel.
06:38It's what's going to happen to you.
06:40It's not how you feel.
06:41It's what's going to happen to them if this doesn't work.
06:44House gone, house gone.
06:45What are you going to do?
06:46I don't know, Gordon.
06:48I don't know.
06:49But why did you do it?
06:52Because I thought I could make it successful
06:54because I believed in myself.
06:56What, and not make changes?
06:59What the hell were you thinking?
07:03Where are you going?
07:06Wow, what a joke.
07:11I resent my sister for putting me in this position.
07:13She needs to be knocked off her high horse,
07:18and now Chef Ramsay's making her really see
07:20that she does not know it all.
07:27Like, I just feel completely alone and worthless,
07:34and I don't know what to do.
07:43It's dreadful.
07:44What a shame.
07:45What happened?
07:46It's dry.
07:47The fish is dry?
07:49Well, the whole batter just sort of almost
07:50like peels away from it.
07:52Those fries, what a shame.
07:54You don't like the fries?
07:55Well, they're just all soggy.
07:56Look at my fingers.
07:57Yeah.
07:58We have fish and chips, and the tastiest thing
08:00on the plate is the tartar sauce.
08:01It's a big disappointment.
08:03I love fish and chips.
08:05Wow.
08:06Sorry, Chef.
08:08The cooks are doing the best that they
08:10can with the way they've been told to do things,
08:12so it's Denise's fault.
08:13What's wrong?
08:14Greasy fish, dry.
08:15The batter's just falling off of it.
08:18And he said the fries, they were mushy.
08:19Really?
08:20That's weird.
08:21And he squeezed it, and all this, like, grease
08:22was all over his hand.
08:24French fries, you know, you get some potatoes that are one way,
08:26and some potatoes that are another way,
08:28and I'm having a problem with the consistency
08:30of the potatoes.
08:30I mean, it's just making me crazy.
08:33Right.
08:35Do you have the meatloaf?
08:36Coming up.
08:37Like, now?
08:39Thanks, though.
08:40Sure.
08:41Jeez.
08:42And this one is?
08:43The meatloaf.
08:45Much better than Mom's meatloaf.
08:46That is a very bold statement.
08:48Thank you, Chef.
08:50It's like a flamingo turd just landed on my plate.
08:53Wow.
08:54Rocky's raw.
08:59That's dreadful.
09:00What a shame.
09:03Chef?
09:04Damn, that was disappointing.
09:05It's the actual flavor of the meatloaf, yeah.
09:08And the demi-glace is just so thick.
09:12Sometimes it can be runny.
09:13Today, it's actually thick.
09:14It's just marred, everything, like a big, thick varnish
09:17that just tastes like nothing.
09:19Whose recipe is this?
09:20I believe it's Denise's.
09:21Denise's, yeah.
09:23Better than Mom's meatloaf.
09:24Thank god my mom's not joining me for lunch today.
09:26Thanks, darling.
09:27Yes, sir.
09:28Wow, and will you ask someone to taste that broccoli?
09:29Are the broccolis soft?
09:30I will, yes.
09:32Yes, Chef.
09:34OK, he wants you to try the broccoli.
09:36So the broccoli is almost raw.
09:39The mash is cold, and the demi-glace is too thick.
09:41And the meatloaf is bland.
09:44OK.
09:45Every time he had a comment or a criticism,
09:47it's pretty ridiculous.
09:48I've been here for 20 years.
09:49I had to have done something right.
09:50Maybe he's not the answer.
09:52Are we done?
09:58I'm going to go through the kitchen.
10:00Let's go say hello to meet everybody.
10:02Hi, guys.
10:03Hello.
10:04Oh, hello, Chef Ramsay.
10:05This is Greg.
10:07Greg, I'm the sous chef.
10:08You work under Denise's?
10:09Denise, yes.
10:10Do you think she's going to listen to anything he says?
10:13I hope so.
10:14I don't think she will.
10:15She might snap.
10:16Freak out like the wicked witch.
10:19This is a comfort food restaurant, right?
10:22Yes.
10:23And when I think of comfort food, I think of meatloaf
10:25and the excitement.
10:26That's bland.
10:28And the Big Bay seafood sandwich, crab, delicious.
10:31But underneath, you've got these stone cold shrimp.
10:34It's horrible.
10:35Aftertaste.
10:36Fish and chips, the fish is overcooked.
10:37The batter is just falling off it.
10:39And you hand cut those fries?
10:40Yes.
10:41They're cooked dressed.
10:43Do you season them and taste them before they go out?
10:45We do not season the fries.
10:46You don't season fries?
10:47No, we don't.
10:48Is this you?
10:51Yeah.
10:52You told them they can't season a fry.
10:54Fart food joint seasoned fries, for God's sake.
10:58Does no one care?
11:01I mean, there's not much to say.
11:02You know, it's what we have.
11:03It's the menu that we have laid out.
11:05And it's the recipes.
11:06You should do better.
11:07We can.
11:08Do you enjoy cooking this?
11:09I don't enjoy cooking our menu food, really.
11:11It's dull.
11:13I mean, when we do try to change things, you know,
11:15it's always, oh, I don't like it like this.
11:16You know, we eat.
11:17Who doesn't like it?
11:18Denise.
11:21So you're telling me you can do better than what's on the menu?
11:23I thought the problems were on the outside.
11:26You've got them on the inside and the outside.
11:28Combine both, and I'm amazed you're still open.
11:31I know that we have a good product.
11:33And I'm not going to let anybody get in my way,
11:38including Chef Ramsay.
11:41Let me taste the meatball.
11:44Tommy.
11:45Come here.
11:46I just want you to taste that for me.
11:47Oh.
11:49I mean, it's fucking disgusting.
11:52And if anyone tells me again that their food isn't amazing,
11:54I'm going to blow my lid.
11:56It's like cat food.
11:58Come on, Tommy.
12:00It's definitely up to Tommy to make sure everything
12:02goes out perfect, nothing comes back,
12:04and the restaurant runs smooth.
12:05I mean, that's the main problem right now.
12:07Thank you, no problem, ma'am.
12:09How's everything, ladies?
12:11It's greasy and watery.
12:13And I tried to eat it, but I really don't like it.
12:15That's all right.
12:17Jon, what's the matter with it?
12:19It's stringy, and it's slittery.
12:22All right.
12:22Tom, I think you need to go back in the back
12:25and check on your cooks.
12:26Keep going back there.
12:27I'm nervous, ma'am.
12:28I'm afraid.
12:29Tommy needs to stand up for himself.
12:30I'll go expedite.
12:31No, you go expedite.
12:33You go expedite.
12:34You want to expedite.
12:35Yeah, you're acting stupid.
12:36Instead of him going back there and talking to his chef,
12:39he's hiding and leaving it up to me.
12:41And it's not supposed to be like that.
12:43All right, now I'm getting mad.
12:45Put the food that we need up.
12:47Yous are messing up my own friggin' restaurant.
12:49Give me table 10, and give me the pasta specials.
12:53What a nightmare.
12:55Honestly, Dina, she's trying her best.
12:57Tommy, well, he's not even there.
12:58He's just all over the shop.
12:59No wonder there's so many complaints.
13:01This restaurant's just not going anywhere.
13:02Such a shame.
13:08That's disgusting.
13:10How's everything?
13:11It's oil.
13:12I got to drink it.
13:15Give me three bowls right here real quick.
13:18Mr. Oil, what is all that?
13:19It's a bowl of pasta.
13:20Patrice put in too much oil.
13:22I didn't want to go back there.
13:23So you're not going to say anything to him?
13:25Yeah, I'm going to pass.
13:26Here, let me go back to you.
13:28No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
13:31No, give me the, give me the oil.
13:33Felipe, look, just all swimming in oil,
13:36and you weren't going to say anything.
13:38You can't drain that off like that
13:40and then serve it back to the customers.
13:41They deserve better than that.
13:43I'm not going to say anything.
13:44I'm not going to say anything.
13:45They deserve better than that.
13:47You said drain it out.
13:48No, that's what he was doing on the side.
13:49He was draining the fucking thing on the side.
13:51It's just a little bit of oil drained out.
13:53Who said?
13:54It's shit, Tommy.
13:55It shouldn't have a word.
13:56Yeah.
13:57But it's so simple.
13:58And do you know what?
13:59Hey, Tommy.
14:00This is getting embarrassing.
14:02My god.
14:03Dysfunctional owners and a dysfunctional kitchen.
14:09I'm already embarrassed in life.
14:10You can't embarrass me anymore.
14:12But guess what?
14:13I found out that you can't be embarrassed even more.
14:16In these rock bottom, you can hit
14:19even deeper than rock bottom.
14:24Put it up.
14:25Let's go.
14:26I don't know what you're doing.
14:28When I tell you I need them, I'm telling you that's the one.
14:30And everybody get it together.
14:32With Dina now firmly in charge of the kitchen.
14:35Craigie.
14:36Craigie.
14:37And Tommy retreating to the basement.
14:39Let's just put up the two tables.
14:40End it.
14:42This extremely rocky dinner service comes to an end.
14:46I don't know what to say.
14:47I'm just almost at loss of words.
14:51Even when food was coming back, no one gave a shit.
14:54No one gives a damn.
14:57We're serving shit.
14:59And you tell me your food's good.
15:01I think our food is really good.
15:03You're going to have to get your head out of your ass.
15:05And Tommy, I fell for you today.
15:06I just thought you were under immense pressure.
15:08But you hide like it's a game.
15:10I'm not here to play a game with any of you.
15:12I'm not here to play a game with any of you.
15:15I just had a confrontation at the time right now.
15:18I'm not feeling that great.
15:19Confrontation?
15:21We're not even a confrontation.
15:22It's about being responsible, Tommy.
15:23Yes.
15:24Arachidi was swimming in oil.
15:26You're draining it off.
15:27This is not a time to be nervous and wimping around.
15:30But right now, you're all in denial.
15:32And do you know what?
15:33Do you know how you can turn this around and make money?
15:35Honestly, Dina, Tommy, stop and save your fucking money.
15:39Shut the door.
15:42Want me to start plating them up?
15:43Yeah, I got them. I got them.
15:45You're good for right now.
15:46Greg is definitely getting backed up.
15:47He's like, I'm here to help you.
15:49All right, can you grab me a knob?
15:53Never mind.
15:55There is no question that Greg works hard in the kitchen.
15:57You good, boss?
15:58Want me to jump down there?
15:59I got him, man.
16:00But he also prefers working alone.
16:03Where's mine?
16:05Which translates to painfully slow delivery of food.
16:08I've got it right here.
16:09It's better that way.
16:10And unhappy customers.
16:1310 minutes, 20 minutes?
16:14We ordered like 40 minutes ago.
16:1540 minutes?
16:16OK, let me check.
16:21Greg, I need B5 right now.
16:23Babe, I only got two hands, yes?
16:25Everybody's waiting.
16:26It's only chicken enchiladas, mole, and pork.
16:29Come on.
16:30Do you want ice cold pork or do you want it hot?
16:32Give me number five, B5, please.
16:35The food is late.
16:36Here, I'm working on them.
16:37I'm working on them.
16:38Oh, my god.
16:39There's seven of you out there and two of us back here.
16:43She's killing me, man.
16:44Yeah, I feel you.
16:45I can't take her coming back and telling
16:47me that I'm doing it wrong or it's taking too long.
16:49It's deflating.
16:50B5.
16:51It's coming right now, dear.
16:53OK, I got it.
16:55After customers wait as much as 90 minutes,
16:58Greg finally pushes food out of the kitchen.
17:01OK.
17:02But when the overpriced, slow food arrives,
17:06it does little to please the customers.
17:09It just tastes like someone dumped a bunch of salt on it.
17:12This is really greasy, so I'm not sure.
17:14Really what?
17:15Greasy.
17:16Greasy?
17:16All right, pork chicks, entoirre,
17:18shrimp, mojo, salami, vegetables.
17:19Greg, one enchilada is taking back because again.
17:24Hey, I got to get this food out.
17:25OK, but you need to understand what is the problem right now.
17:28I can't talk to you right now.
17:31Let me finish.
17:32OK, dear.
17:33I don't get mad at Mary for telling me what
17:34the customer feedback is.
17:36Everybody is complaining with enchilada.
17:38But she wants me to sort of drop everything
17:41and listen to her.
17:43Despite Mary's constant critiques,
17:46Greg keeps it together.
17:48We're in a home stretch, ma'am.
17:49This is the last table right here.
17:50And finishes dinner service.
17:53Have a good night.
17:56Guys, can you just leave us alone for two minutes, please?
17:58No problem, no problem.
18:03OK.
18:05Greg, this is not the way to run a business.
18:08You're so submerged into it that you don't even
18:10realize what you've taken on.
18:11And you have a wife that is happy to see you do that.
18:14So I'm pissed with her in a way that I'm not saying
18:17she's driving you into the ground.
18:19But I didn't see any support there tonight.
18:21I'm sorry.
18:22I mean, it's a big difference between nagging
18:24and being supportive.
18:27The whole weight of this restaurant is on my shoulders.
18:30You know, she says hire somewhere to cook.
18:32Well, the money's not there.
18:33You know, whatever.
18:35What am I going to do?
18:37Guys, can you just give me two minutes, please?
18:39Please?
18:47I'm worried, Greg.
18:50I don't know any other way to do it, Chef.
18:52Have you ever actually sat down and said to Mary,
18:56I fucking need you in here, whether you like it or not.
19:00And if I didn't know the background,
19:02watching the way you two liaise with each other,
19:04I'd never believe I was husband and wife, ever.
19:07We don't act like husband and wife anymore.
19:10It's just too dangerous, buddy.
19:11It's just, it's so fragile in here.
19:14It's all built around just you.
19:17And between you and I, do you think that's healthy?
19:19No, I don't think that's healthy.
19:21Come on.
19:22My family depends on me.
19:23I don't want to let them down.
19:25You can't do it on your own.
19:27There has to be a way.
19:28There has to be a way.
19:31I can't let it fail.
19:32I mean, I just can't.