Kitchen Nightmares 1x10

1. Tonight on "Kitchen Nightmares,"

2. Gordon goes head to head with the most

3. stubborn chef he's ever met—

4. I thought your food was crap.

5. That's a matter of option.

6. —and unearths The Secret

7. Garden's dirty little secrets.

8. Gordon cooks up a rescue plan.

9. We will make this a success.

10. But this French chef fights back.

11. Is everything perfect in your kitchen?

12. Don't fucking dare start lecturing me.

13. This is the lowest dayof this restaurant's life.

14. Can Gordon save The Secret Garden?

15. Who the fuck are you to turnaround and tell me when you

16. were like a pig, French pig.

17. Find out tonighton "Kitchen Nightmares."

18. Moorpark, California, gatewayto wine country, luxury golf

19. courses, and booming real estate,

20. a great location for a restaurant.

21. But The Secret Garden is onthe brink of financial ruin.

22. Thank you for calling The Secret Garden.

23. How may I help you?

24. My name is Michel.

25. I'm the chef and owner at The Secret Garden.

26. Am I a good chef?

27. I think so.

28. He's French.

29. That's his biggest problem.

30. He's French.

31. So you got to excuse my arrogance.

32. I'm not cooking with the stuff that's in there.

33. When I lose my temper, it's time for you to run.

34. You told me already.

35. have to leave.

36. Michel just may blow upand say, what are you doing?

37. You want to push me in the kitchen?

38. I will scream at everybody.- Michel's arrogant.

39. He's French.

40. He's a chef. All chefs are arrogant.

41. You know what?

42. French people enjoy the quality of life

43. a little more then the American.

44. I spilled.

45. Michel can be very, verydifficult to work with.

46. Jane?

47. - Michel? - Serve that.

48. That cannot sit.

49. He's got an ego the size of France.

50. As soon as it's ready, come on.

51. Let's fix it.

52. No, no, no, no.

53. I'm getting frustrated.

54. The atmosphere here is definitely geared

55. toward a more mature crowd.

56. This is the kind of restaurantthat you take your grandma out

57. for a nice meal.

58. It's not really the happeningSaturday night spot.

59. Michel is having a toughtime making ends meet.

60. I can only imagine whathis books must look like.

61. We have $200.

62. That's not going to pay the bills again.

63. We have about $300,000 to $320,000 in debt.

64. That's a lot of money to pay back.

65. This is depressing.

66. Look at that.

67. If the restaurant keepsgoing the way it's going,

68. I won't be able to keep the doors open.

69. I need help.

70. The Secret Garden, fine dining.

71. Gordon Ramsay has just one week

72. to uncover the problems, to devise a plan,

73. and to turn this restaurant around.

74. The place is locked.

75. Where's the entrance?

76. That's locked as well.

77. God.

78. A door.

79. Right.

80. Bloody hell.

81. God.

82. Where is everybody.

83. Hello?

84. Is anyone here?

85. Who wants to sit and eat in front

86. of that fat little bastard.

87. Good morning.

88. Hello.

89. How are you?

90. And you are— Jane.

91. Jane.

92. Good to see you.

93. Where's chef?

94. - Chef's here. - OK.

95. Michel?

96. Good morning. Welcome.

97. How are you?

98. - Michel, how are you. - Yes, nice to meet you.

99. Good to see you. Well, I finally got in.

100. Couldn't find the front door.

101. The front door is after parking lot.

102. Well, I couldn't find it.

103. So it's the best kept secret in Moorpark.

104. And you've been running therestaurant for seven years.

105. - Seven years. - Good.

106. And how long has it been quiet for?

107. Seven years.

108. OK, well, I'll go and sit in the restaurant.

109. I feel like I'm at Buckingham Palace.

110. Jesus, what is that?

111. That, sir, it's a doily.

112. People love those.

113. - People love those? - Mm-hm.

114. Really?

115. You've got all that fantasy crap on there,

116. and yet the glass is dirty.

117. Oh, god.

118. I feel like inviting my grandmom out for lunch.

119. Could you not have got a bigger basket.

120. I feel sorry for that poorlonely bread roll in there.

121. Let me just look at it before you serve it.

122. Christ, I feel; like saying a prayer.

123. So—

124. A lunch menu and a dinner menu.

125. Baby mixed greens with sunflower seeds,

126. dried cranberries, and Montrachet cheese.

127. God, is there anything plain on here, Jane?

128. I think it's all good.

129. Thank front for that.

130. Is the crab fresh?

131. - No, it's canned. - It's canned.

132. We'll can that one then.

133. Baby spinach salad with strawberries,

134. goat's cheese, asparagus, hard boiled egg,

135. and grilled garlic shrimp.

136. Strawberries and shrimps?

137. Mm-hm.

138. I'll start with that, please, as my appetizer.

139. Absolutely.

140. I've got to think abouta chef's perception of food

141. when he starts to put strawberries

142. with fresh garlic shrimps.

143. We'll see how he likes it.

144. He's a customer.

145. Customer is almost always right.

146. Dear, God, for what I'm about to receive,

147. may the Lord not kill me food poisoning.

148. Oh, Jesus, that's disgusting.

149. I'll wait for the next course.

150. Are you done?

151. Yeah.

152. Sadly, the prawns arestone cold and undercooked.

153. OK.

154. Your prawns are undercooked and cold.

155. When he sent the first dish back,

156. I knew that we were goingto have a little problem.

157. Thank you.

158. OK, bon appetit.

159. The dirty, greasy chippedplate, and a big overgrown bowl

160. of pubic hair deep fat fried.

161. I'm fucked if I'm eatingthat shit, that's for sure.

162. As tough as old boots.

163. God.

164. Damn, raw carrot.

165. Fine if you're a fucking rabbit.

166. How was your steak?

167. Carrots were raw, steak was tough,

168. and that is just a big ball of grease.

169. And the plate was interesting, especially with the chip.

170. Gordon gave us a scathing review.

171. Thank you.

172. It's lazy, it's dirty, andit's just bad, really crap.

173. Your carrots were raw, your steak was tough,

174. and your shoestring potatoeswas a big ball of grease.

175. Big all of grease?

176. Nightmare in Grandma's house.

177. Fuck me.

178. Thank god she's dead.

179. Michel definitely doesnot respond to criticism.

180. He likes to be the man.

181. You seem proud of that food.

182. You seem quite—

183. - Yeah, I like it. - You like it?

184. Yeah. I think it's good.

185. Don't take this personally.

186. Yes.

187. I thought your food was crap, tasteless, bazaar.

188. Your food was long winded, boring, and just badly done.

189. Honestly, I've neverseen anyone talk to Michel

190. in the way Ramsay talked in him.

191. As a waitress, I don't getcomplaints about the food.

192. The only complaint I might get is a food's cold.

193. Jane, I'm not asking youto blow smoke up his asshole.

194. I just sat there for the last hour

195. and had one of the worst meals I've eaten.

196. That's a matter of opinion.

197. Oh, god.

198. You're that fucking arrogant?

199. A matter of opinion

200. I'm not being that arrogant.

201. If you're such a passionate chef,

202. and you are a natural, because you're French,

203. and you love cooking, why areyou serving tinned crab meat?

204. Tinned crab, the main reasonis because the restaurant

205. is quiet.

206. I buy fresh crab, it goes bad really fast.

207. So I have to buy this crab.

208. I'm trying to get inside your mind

209. so I can start breaking down how stupid you are.

210. I don't think he likes Michel.

211. We've got a lot of work to doin a very short period of time.

212. I'll I need is not someform of French arrogance.

213. I just need your support, andmore importantly, your honesty.

214. But I don't feel you're honest.

215. I'm honest.

216. Thank fuck for that.

217. Thank you for the critique.

218. What an arrogant twat.

219. He's so far up his own ass, hecan't fucking breathe anymore.

220. Coming up—

221. Mold is festering.

222. —Gordon findsthe dirty little secrets—

223. —leading to a fiery food fight.

224. That's how you work?

225. Is everything perfect, even in your kitchen?

226. Don't fucking dare start lecturing me.

227. And later, will thisFrench chef be the one to push

228. Gordon Ramsay over the edge?

229. Who the fuck are you to turn around

230. and tell me when you werelike a pig, you French pig?

231. Day two, after beingdisappointed with the food,

232. Gordon now inspects the kitchen.

233. OK, Michel's not here.

234. I want to have a good lookaround and just find out

235. what's in the fridge of his.

236. When was the last time that was cleaned?

237. Oh, my god, it's so dirty.

238. Jesus Christ.

239. Fuck.

240. My goodness, me.

241. Mold everywhere.

242. The food has been in this fridgefor so long, even the fridge

243. has now started to get moldy.

244. Look, just here, there's mold caked on.

245. This thing hasn't been cleaned for years.

246. Look, it's real mold.

247. It's been here that long even the bottle's moldy.

248. The place is a health hazard.

249. Mold is festering, sopotentially dangerous in terms

250. of poisoning someone.

251. This place can't stay open.

252. The place is disgusting.

253. Maggots, infested with the maggots.

254. Oh, god.

255. Jesus Christ.

256. Hi, Gordon.

257. Michel?

258. How are you doing?

259. Who organizes this place?

260. The cooks and myself.

261. When was the last time ithad a really good sort out?

262. - Yesterday. - Yesterday?

263. Yes.

264. Look, underneath here theamount of mold that's growing.

265. Look.

266. It's really important thatyou're honest with me.

267. Every time I say something toyou, all you do is smile at me.

268. When are you going to get serious, Michel?

269. I am serious.

270. Well, show me some fuckingseriousness then, will you?

271. Because if you were serious, you wouldn't

272. be having this up there?

273. What the fuck is that?

274. That's how you work?

275. There's finger marks in there where someone's

276. gone in with their hands.

277. That's how you work?

278. Sometimes, yeah.

279. Sometimes.

280. You don't care anymore, do you?

281. Is everything perfect even in your kitchen?

282. I don't think so.

283. It's fucking clean.

284. What do you mean?

285. This guy with the attitudehas no idea what's going on,

286. insults me, tells me that he doesn't have to,

287. his restaurant bullshit.

288. I don't want you to come andtell me everything is awful.

289. You hate the truth.

290. You hate the truth.

291. tell methat everything is awful.

292. You know what?

293. I can give the, too.

294. Listen, Thomas Keller doesn'trun a kitchen like this.

295. No, he doesn't.

296. Thomas Keller is one of themost amazing chefs in America.

297. He'd be fucking embarrassedif he saw this shit.

298. - Maybe, maybe not. - This is extraordinary.

299. It was good for him to be humbled.

300. Michel was of the opinion that, hey,

301. if I want to serve dog shiton a plate and the customer

302. doesn't like it, too bad.

303. The restaurant is not doing that bad, OK?

304. I make decent money.

305. How much money have you made in seven years?

306. How much money have I made where?

307. In the restaurant in seven years.

308. What do you mean?

309. How much money have you made in seven years?

310. Sorry, it's a big question.

311. You need to make it smaller.

312. How much profit have you made in one year?

313. You're hiding from me.

314. No, not really.

315. But—

316. You don't want my help.

317. Oh, yeah, I want your help.

318. I want your help.

319. But I want good help.

320. Don't fucking dare start lecturing me

321. what you want me to tell you.

322. I'm here to help.

323. The quicker you understandthat, the better for all of us.

324. Right now, every time I tell you something

325. it's the man that's just fuckingignoring everything I say.

326. I've met some stone fuckers of my time, but you take the piss.

327. For the rest of the day,

328. The Secret Garden was busier than usual,

329. not cooking, but cleaning.

330. Clean kitchen, clean food.

331. I want it spotless.

332. I think that the kitchen looked gross.

333. It's good to see Michel scrubbing.

334. He's beginning to showsome skills in the kitchen.

335. Now that thecleanliness of the kitchen

336. is up to Gordon's standards, it's

337. time for him to check outa full dinner service,

338. well, maybe not a full dinner service.

339. The feeling when you walkin and there's nothing,

340. it's like a slap in the face.

341. Good.

342. Customers, a little on thestale side, but customers,

343. none the less.

344. What the hell kind of puny appetizer is that?

345. What is that, Michel?

346. This is a canape.

347. Canape?

348. We've been doing it for a while.

349. People love it.

350. Fuck me.

351. Did you all decide?

352. OK, I'll get those for you.

353. Thank you.

354. Can I have a potato bisque, please?

355. It will take a couple of minutes.

356. We have to cook it.

357. The food takes too long to cook.

358. So when I take my order, itwill be at least 25 minutes

359. before it's on the table.

360. My belief is it's nice to sit down

361. and enjoy yourself, spend twoor three hours in a restaurant.

362. That's the differencebetween American clients.

363. People eat a lot slower in France

364. than they eat in America.

365. Fucking hell.

366. God bless America.

367. As customers continue to wait,

368. Gordon's discovered Michel'sovercomplicated dishes

369. are taking too long to prepare.

370. Michel, you're fascinatedby crusted items and stuffing

371. things, aren't you?

372. A little bit of everything.

373. Look at the menu.

374. mahi-mahi.

375. Crusted.

376. The scallops?

377. Crusted.

378. We have the chili garlic crusted salmon.

379. Crusted.

380. - Soft chicken. - Crusted.

381. The pork chop.

382. Crusted.

383. - And then the fillet, that's— Stuffed.

384. I like good food.

385. I like rich food.

386. It's a matter of opinion.

387. Nobody likes everything everybody does.

388. Oh, dear.

389. It's going to be a long night.

390. God, this guy is fucking unbelievable.

391. That's one thing about being bad.

392. That's solvable.

393. But being in complete denialthroughout, it's extraordinary.

394. I've never met such a fuckinghard ass stubborn bullshitter

395. in all my life.

396. This is going to be way overcooked.

397. Nope, medium rare, cooked perfect.

398. Even with fewdiners in the dining room,

399. Michel's stubbornness continues to create

400. problems in the kitchen.

401. What table?

402. Actually, what table is it on?

403. That's the soup you ordered.

404. Are we picking up seven?

405. Oh, my god.

406. Michel wants to be the star of the show.

407. Let me worry about it, please.

408. I could have been doing so much more,

409. but Michel wouldn't let me.

410. I got it.

411. I got it.

412. If a chef if too good, Michel does get a bit jealous.

413. I'm going to go see what'shappening in the dining room.

414. With Michel headed towards the dining room,

415. sous chef Devin takes over.

416. I know what I'm doing.

417. I'm a machine, and I'm all over the place.

418. And the food is finally getting out.

419. But where is Michel?

420. First time, or you've been here before?

421. First time?

422. I like to go to the customersbecause it's great for my ego.

423. What are we drinking?

424. Oh, pinot noir.

425. I forgot.

426. Michel does tend to talk an awful lot.

427. I hope it's good.

428. Nothing's consistent, no one'ssaying anything, no one's got

429. any passion.

430. And it's one thing the Frenchhave got, it's passion.

431. And here, zero.

432. Afterobserving dinner service,

433. Gordon has come to a conclusion.

434. OK, so let me tell you what I have

435. seen and witnessed all day.

436. I've seen a man that I think isfar more in love with himself

437. than he is with his restaurant.

438. Tomorrow, we started working together,

439. no arguing, clearunderstanding, chef to chef.

440. And I want to see some passion.

441. Do you understand the word passion?

442. Because I haven't seen any of it.

443. He tells me that I don'tgive a shit about people.

444. I care only about myself.

445. This is all bullshit.

446. You can do much better.

447. This is all bullshit.

448. Coming up—

449. Have all the specials gone, Michel?

450. —chaos in thekitchen has Gordon seeing red.

451. Any food?

452. Is this table four?

453. I don't have it.

454. It is, quite frankly, themost disorganized restaurant.

455. How was your appetizer?

456. - I didn't recieve it. - It's pathetic.

457. It's embarrassing.

458. Who the fuck are you to turnaround and tell me when you

459. were like a pig, French pig?

460. And is The Secret Garden

461. doomed to be a secret forever?

462. Day three, Gordon is determined to get

463. through to this stubborn chef with help

464. from a little shock therapy.

465. OK, new day, and I'm determined

466. that this guy is going tofinally start listening

467. to what I'm trying to say.

468. So this morning I've shut theplace down, I've boarded it up.

469. I'm going to make him understandif he doesn't start changing

470. and listening to what I'm trying to say,

471. that's what the endresult. And that's a site

472. no restaurant wants to see.

473. I'm not closing down.

474. This is bullshit.

475. - Good morning. - This is not funny.

476. I'm pissed. - Good.

477. Good.

478. You've got every reason to be pissed.

479. I'm glad you're angry.

480. Finally, you've woken up.

481. Now, I've done this for a reason.

482. Just think how bad it wouldbe for you business to close.

483. I don't see anything constructive here.

484. It's a small town.

485. 10 people drove by. And guess what?

486. They're going to be advertising on TV.

487. Oh, the restaurant is not doing well.

488. OK, let's go, big boy.

489. If the restaurant were to close down,

490. I don't know what I would do.

491. That feel almost a shame.

492. But for this restaurant

493. to truly turn around, it starts with the menu.

494. Simple food, no frills, straightforward, good flavor,

495. and getting customers coming back

496. once a week, not once a year.

497. OK, everybody every timewe touch something tonight,

498. we're going to be tasting, everything.

499. Now, Gordon is going to teach

500. Michel some simple money-makingspecials to put on the menu.

501. OK, the first dish, we haveroast chicken, roasted, simple,

502. and bang out, yeah?

503. Nothing fancy, nice and easy.

504. There's a lot of things, just because we've

505. been doing them forever does not mean,

506. we've been doing them the right way.

507. Nothing too expensive.

508. That's not difficult, is it, guys?

509. Trying to simplify how we workfaster, cleaner, and better.

510. There are the four specials, onion gratin,

511. tuna nicoise, roasted chicken, and a fresh

512. local asparagus warm tart.

513. Yes?

514. Any questions?

515. Is he a great cook?

516. No.

517. I was voted best chef in Conejo Valley.

518. Saturday night isthe one night that The Secret

519. Garden is busy and a perfect time

520. to test Gordon's new specials.

521. I've got some fantasticspecials to tell you about.

522. Tuna nicoise.

523. A warm asparagus tart.

524. The roast chicken, it's very moist.

525. It's very good.

526. It's all crisp and very delicious.

527. We've got some customersin under the age of 50.

528. It's exciting.

529. What can I get for you, sir?

530. The French onion soup, the special.

531. The asparagus tart. - Music to my ears.

532. Right here, please.

533. Right away. Table 43.

534. How was everything?

535. It was excellent.

536. It was so good.

537. It was the perfect tenderness, and it was the perfect size.

538. Gordon Ramsay's brilliant, because the responses

539. I got off all my customersis the food is great here.

540. We love it.

541. Cheers.

542. Over an hour intomeal service, and the specials

543. are proving to be very popular.

544. But orders are startingto back up in the kitchen.

545. Where's four?

546. No, no, no, not yet.

547. Is this table four?

548. Is this table four?

549. Table four, what is table four?

550. I don't know.

551. It's not table four.

552. People were making mistakes on which

553. tables to run the food to.

554. This is not right.

555. This is not right.

556. Are they communicating with you, Michel?

557. No, they're talking too much, not communicating.

558. Table 16, they ordered something else, OK?

559. Let me worry about it. You told me already.

560. Already aware. have to leave.

561. We've been here for an hourand a half and haven't eaten.

562. I know.

563. The communication wasn'tquite there from the kitchen.

564. No one's communicating.

565. You're telling me you have nothing left.

566. You're still ordering them.

567. Yep, I don't know what happened.

568. I've got some specials to tell you about.

569. We've got a warm asparagustart, top of the mixed greens,

570. very delicious.

571. The special today sold out within 40

572. minutes of being on the menu.

573. And now Michel's not communicating,

574. they're ordering food, andwe haven't even got it.

575. I have an asparagus tartthat was ordered for table two.

576. I don't have it.

577. I 86'd it 20 minutes ago.

578. What else is 86'd I don't know about?

579. Let me worry about it.

580. Who's in charge of that dining room out there?

581. Chaos in the kitchenhas resulted in angry customers

582. in the dining room.

583. - How was your appetizer?- I didn't recieve it.

584. Oh, you haven't received it?

585. Why not?

586. No?

587. I keep asking.

588. Even though it's the kitchen'sfault, we take the brunt of it,

589. and we take the brunt of the anger.

590. I can only hope that you forgive us.

591. I know that you haven't had your entree yet.

592. Customers were pissed.

593. They were really, really pissed at us.

594. Send a manager. Send a manager over here.

595. It's cold.

596. Listen, all I can do at thispoint is give you your food.

597. I can't do anything else.

598. And now instead of turning

599. a profit with their new specials,

600. they're giving food away.

601. Yeah, you know what?

602. You are going to have to hold back five minutes.

603. It was just chaos.

604. Everybody panicked.

605. I'm getting frustrated.

606. You want to push me in the kitchen,

607. I will scream at everybody.

608. So wait five minutes.

609. When I lose my temper, it's time for me to run.

610. Let me worry about it.

611. You know what? Serve the food.

612. I don't care.

613. Serve that.

614. Michel, he was justglaring at me all damn day,

615. and I didn't deserve it.

616. It's a bit demoralizing when he's like that.

617. As soon as it's ready, OK?

618. All get out. Go in the dining room.

619. Take care of the customers.

620. It is, quite frankly, the most disorganized

621. restaurant in America tonight.

622. Take it out.

623. Jane, let's go.

624. No, no, no.

625. Come here.

626. You have no guts.

627. Where is Jane?

628. Jane's not OK.

629. It all got blown up in our face today.

630. I just am a little bit overwhelmed.

631. What table?

632. Whatever the table is outside.

633. They were getting their asses handed to them.

634. I'm mad because everyone'sgotten their entree,

635. and I haven't gotten anything.

636. Because I'm going to find a manager.

637. To me, this is the lowestday of this restaurant's life.

638. Kitchen is closed.

639. Still ahead, whencustomers mow down the door—

640. Where there's a will, there's a way.

641. —Michel strugglesto stay out of the weeds.

642. I'm getting frustrated.

643. Oh, come on.

644. But old habits die hard.

645. You're going to shit all over the kitchen.

646. And Gordon loses it.

647. My fucking kitchen.

648. Yeah, is it?

649. Well, if it's your fucking kitchen,

650. then clean it, you lazy cunt.

651. Jane?

652. Jane's not OK.

653. No, no, no, no.

654. Where's Jane?

655. To me, this is the lowestday of this restaurant's life.

656. Kitchen is closed.

657. Come on, out.

658. Even though Gordon'snew specials got them off

659. to a good start, the dinnerservice ended in disaster,

660. and Michel and his staff were exposed.

661. I observed tonight, andl was watching everything.

662. Waiters were picking up foodthat didn't belong to them,

663. taking orders with specialson them that we no longer had.

664. Communication, Michel, was zero.

665. I think everybody cancommunicate properly over here.

666. There was no control, Michel.

667. This is all bullshit, OK?

668. My restaurant is doing betterthan this asshole over there.

669. Do you think this is a fucking game?

670. Let me tell you.

671. Now, my thing is—

672. Shut up.

673. Enough for tonight.

674. I want to move on.

675. We will make this a success.

676. Day four, relaunchday, and time for Gordon

677. to start implementing hisplan, starting with the Secret

678. Garden's outdated decor.

679. Look around.

680. This is like walking into a funeral parlor.

681. What does this do in a restaurant?

682. Look at the mess of it.

683. I think it gives the charm of the antique.

684. It's not.

685. This is going.

686. That is going.

687. I want to get rid of that stuff.

688. There we go.

689. Chef, right behind you there.

690. I'm opening up your eyes.

691. I'm making the room more spacious.

692. I don't like it.

693. You don't like it?

694. No.

695. Next step, Gordon's design team

696. moves in to bring the restaurantinto the 21st Century,

697. redecorating the dining room, replacing

698. the old-fashioned sign, andrestoring the main entrance.

699. OK, new menu, unstuffy dining room,

700. big, big, big night tonight.

701. Now get in there, Chef Michel with your team,

702. and look at your new decor.

703. Very pretty.

704. Oh, my goodness.

705. This is gorgeous.

706. The room is bigger.

707. We've got depth and we've got clarity.

708. There's no clutter.

709. How beautiful.

710. Michel, first impressions?

711. Completely different.

712. It's not The Secret Garden anymore.

713. It's a totally different restaurant.

714. Do you think the dining room looks younger?

715. Yes, it does.

716. - Are you worried about that?- Big time.

717. I don't want to destroy what I have.

718. I want to improve what I have.

719. Can you give me two minutes, please, with Chef Michel?

720. The few customers that we have,

721. I think they're going to come in.

722. They're going to go, no, this is different.

723. I don't like it.

724. Instead of helping my business, you might hurt my business.

725. Give me a chance.

726. Give me a fucking chance.

727. I'm not too crazy about the changes,

728. but let's see what he can do, what

729. he can bring to the restaurant.

730. With only afew hours to the relaunch

731. of the restaurant, Gordonunveils the most important

732. part of his plan, the menu.

733. We'll go through it together.

734. For tonight's dinner service,

735. gone are the crusted dishes, stuffed dishes,

736. and the garlic shrimp and strawberry salad.

737. And in their place are—

738. I've done the filletmignon, the tuna nicoise,

739. the local beet salad, thepan-roasted chicken breast,

740. and then the double cut pork chop.

741. And any questions on the menu?

742. That's brilliant.

743. That's a really great idea.

744. I was concerned with that menubecause I'm used to my old menu

745. and I'm sure people are going to ask for it.

746. For tonight's grand reopening,

747. Gordon has invited localcelebrities, and dignitaries,

748. and one very influential guest.

749. Big, big, big night, yes?

750. Tonight is the beginning of a new chapter

751. in Secret Garden, yes?

752. Tonight is the night.

753. We set the standards tonight, yes?

754. If we do get busy, we do not panic.

755. Knowing that there was afood critic, I was nervous.

756. This is not going to be Michel.

757. This is different.

758. Why are they going to say?

759. How they got to like it?

760. You don't know.

761. Good luck, everybody.

762. Now that Gordon'splan has been put into effect,

763. it's up to Michele and his staff to execute.

764. I have a reservation for Lisa.

765. Finally, some life in this place.

766. Hallelujah.

767. Table seven, tuna and soup, let's go.

768. I was nervous.

769. This was an important night.

770. We have important people in the restaurant.

771. Miss California has just turned up.

772. Wow.

773. Mike, table six, only halfof the appetizers are gone.

774. It is so important tokeep our cool in the kitchen

775. because that's when it's difficult.

776. Are you listening, Mike?

777. And that's when you make the mistakes.

778. With a sudden rush of customers,

779. Michel's nerves are being put to the test.

780. We got a bus of 24 people that come.

781. Unexpectedly, a large business had turned up

782. from a local vineyard.

783. So it's called pandemonium.

784. Michel, can you make sure they don't

785. start panicking now whenyou're right in the middle

786. of this crucial fucking night. - Just go over there.

787. I need to get cooking now.

788. Thank you.

789. Not tonight, guys, yes?

790. I want quiet in the kitchen tonight.

791. If Gordon gets in my way—

792. give me the knife.

793. I'll take care of it—

794. I promise I'll make him suffer.

795. It's relaunchnight at The Secret Garden,

796. and the onslaught of new customers

797. is putting Michel and his team to the test.

798. Mike, come right here, please, right away.

799. This is an important night.

800. We have food critics.

801. We have important people in the restaurant.

802. We can't let it fall apart.

803. Unexpectedly, a large has turned up

804. from a local vineyard.

805. So it's caused pandemonium.

806. A bus of 24 people that came?

807. It's craziness.

808. It's happening.

809. Table seven, onion soup order in.

810. Onion soup order in.

811. Michel hascleared his first hurdle,

812. and the rush of customers has been taken care of.

813. But The Secret Garden faces another challenge.

814. Jane, have you spotted a food critic yet?

815. Any idea who she is, no?

816. Yeah, she's actually on a table of five now.

817. She's joined four other people.

818. All ready?

819. These not table tens?

820. Yes.

821. That is the one we give the biggest shits about.

822. Order in, chef?

823. Bring it here.

824. That's for the food critic table.

825. OK, in one minute.

826. Tuna?

827. Take that out.

828. Thank you very much.

829. Thank you.

830. Table 10 hates the food.

831. Oh, no.

832. No, no, fuck off, no.

833. It was so thick, and—

834. - What's that, the tuna? - Michel?

835. I don't know what happened.

836. Come on, guys.

837. When some of the food cameback, the tuna was over salty.

838. I was sweating.

839. I was shivering.

840. No, but let's offer themsomething else instead.

841. I did.

842. They don't want anything else.

843. The new menu, it's good.

844. But it's not good enough.

845. We have to make it good enough.I apologize for that.

846. If I give you one of my signature dish,

847. is that going to make youfeel a little bit better?

848. Yeah, something just to balance the tartness.

849. Uh-huh, thank you very much.

850. Thank you for giving me another chance.

851. I'll get a little more used to the menu.

852. It's a brand new menu for me also.

853. Not an excuse, but it's always a little harder.

854. Thank you.

855. Thank you.

856. I'm pissed. Come on.

857. That's his food.

858. He's the one sending it out.

859. Gordon, your menu is not better than mine.

860. Oh, fucking hell.

861. After over seasoning the tuna, Michel

862. is abandoning the new menu.

863. He's now preparing to sendhis stuffed fillet of beef,

864. and Gordon is not happy.

865. Hey, come on, please.

866. Yeah, I know.

867. I can see it on your face.

868. But I'm not going to start here and let

869. you set shit, not tonight.

870. No way.

871. I'm getting frustrated.

872. Mr. big chef shouldn't be in the kitchen.

873. The guy's not a chef.

874. Fucking hell.

875. With the restauranton the verge of success,

876. Chef Michel is insisting onreverting back to his old ways,

877. and Gordon has reached his breaking point.

878. Thank you very much.

879. I think it's great.

880. You don't care anymore, do you?

881. Get straight to the fucking answer.

882. No, I'm not cutting no bullshit.

883. I'm telling—

884. Just don't hide the fucking answer.

885. All right. OK.

886. Good.

887. Your menu is not better than mine.

888. Listen, hold on, hold on, hold on.

889. Look at me. Let me finish.

890. Don't push with the finger.

891. You put your fucking hands up here.

892. Listen to me.

893. You're going to shit all over the kitchen.

894. Fuck yourself, OK?

895. Fuck off.

896. Who the fuck are you to turn around

897. and tell me when you worklike a pig, you French pig.

898. Yeah, you know what?

899. You're a big word, big mouth, big mouth.

900. You're not happy?

901. I'm fucking happy.

902. You can get own.

903. You can get out.

904. Fuck yourself.

905. You can get out.

906. It's my fucking kitchen. - Yeah, is it?

907. Well, if it's you're fuckingkitchen, then clean it,

908. you lazy cunt, now.

909. It's relaunchnight at The Secret Garden,

910. and Chef Michel is insisting onreverting back to his old ways.

911. And Gordon has reached his breaking point.

912. You don't care anymore, do you?

913. Get straight to the fucking answer.

914. No, I'm not cutting no bullshit.

915. Go straight to the fucking answer.

916. - All right? - OK.

917. All right, good.

918. Your menu is not better than mine.

919. You're going to shit all over the kitchen, you French pig.

920. You can get out. You can get out.

921. - Fuck yourself. - You can get out.

922. It's my fucking kitchen.

923. Yeah, is it?

924. Well, if it's your fucking kitchen,

925. then clean it you lazy cunt, now.

926. I've got to get some air beforel do something I really regret.

927. I don't want him in my kitchen.

928. The way Ramsay did thisincredible diatribe on Michel,

929. and he was just blown away, flabbergasted.

930. Extraordinary day to day, but I've never seen anything

931. quite as shocking as that.

932. And that guy clearly doesn'tcare about his customers,

933. his food, or his dining room.

934. He just cares about himself, one selfish French fucker.

935. Where's the train station.

936. I seriously thought about walking away.

937. But there were other people relying on me.

938. I had to finish the job.

939. After cooling off, Gordon

940. decides to return to prevent the old menu

941. dish from leaving the kitchen.

942. I agree.

943. Yes.

944. Every table is a VIP table, yes?

945. Yes.

946. Jane, can we get rid of that food,

947. please, finally, yeah, for the fifth time?

948. Good.

949. Michel, please don't panic.

950. Jane, no one's panicking, yes?

951. No.

952. Please keep ittogether, up, up and away.

953. Let's go, yeah?

954. That's for the VIP table?

955. That's for the food critic's table.

956. Finally, the food criticwas given a proper dish

957. from the new menu.

958. Perfect.

959. It's beautiful. - Oh.

960. Compliments to the chef.

961. The food was delicious.

962. Even though the food criticwas happy with the dish

963. from the new menu, Michelwas still not convinced.

964. You're going to go out there and see them?

965. I'm going to go to every table.

966. When I go to the customers, they're my real critics.

967. Oh, it's fantastic.

968. And the salmon was the best I've ever had.

969. Was everything to your liking this evening?

970. - Yes, very good. - Excellent.

971. Thank you.

972. How do you like the new dining room?

973. It's beautiful.

974. When I asked the customers, they say they love it.

975. The food was exquisite.

976. Now I'm wondering what I did wrong.

977. How was the people on the left?

978. Everyone loved it, not an angry face.

979. OK, but I want to make sure that not angry

980. doesn't mean they loved it.

981. I want to make sure that they left

982. and they said everything was great.

983. Wonderful. Thank you.

984. But if Michelleneeded a little more convincing,

985. the answer was in the cash register.

986. For 60 customers, we did $50 per person.

987. So we did a bit more than $3,000 of revenue.

988. That is great.

989. It was great to have the business.

990. After anevening of ups and downs,

991. the relaunch was a success.

992. But there is still onequestion left unanswered.

993. Did Gordon truly get through to Michel.

994. It is difficult to do changes, maybe

995. not for everybody, but for me.

996. I'm so wrong.

997. - Are you just saying that?- No, no, I mean it.

998. I mean it.

999. The customers loved the changes.

1000. I like the way the food came out.

1001. I was clean and we made a profit.

1002. I think it's exciting.

1003. I know how stubborn you are.

1004. And it's not the first time in my career

1005. I've come across someone as stubborn as you.

1006. However, tonight was muchbetter than the other nights.

1007. You put your first foot on the ladder.

1008. Now you've got to keep on climbing.

1009. Yes.

1010. When I'm wrong, I'm wrong.

1011. Well done.

1012. Now that you know, don't stop.

1013. I won't.

1014. With Gordon's help, The Secret Garden

1015. was functioning as a restaurant should.

1016. And as the week progressed, changes

1017. clearly began to take hold.

1018. If we you spend half an hour cleaning,

1019. this kitchen becomes spotless.

1020. Michel iscommitted to kitchen hygiene.

1021. He also promoted Jane to manager.

1022. I think she needs the keys to the restaurant

1023. with a manager title.

1024. Jane is the manager.

1025. Now I'm the manager.

1026. I am the bitch of the place.

1027. Gordon's plan was a success.

1028. And now The Secret Garden isno longer a kitchen nightmare.

1029. And more importantly, customers are leaving happy.

1030. I'm feeling the love.

1031. Cheers.

1032. You really do have something special.

1033. Please, do not screw it up.

1034. The restaurant has improved immensely.

1035. Ramsay succeeded.

1036. Dude, manager.

1037. If we can't be successfulnow, then we're all idiots.

1038. Good-bye, darling. Well done.

1039. It was very sad to see Gordon leave.

1040. He's really helped us.

1041. I think we are at the beginning of a very,

1042. very successful year.

1043. - No regrets. - Thank you.

1044. No regrets. - Promise?

1045. Promise.

1046. Still hate me?

1047. Good.

1048. It was a very stressful few days.

1049. But I think we all survived.

1050. I think it's all for the better.

1051. The secret is out.

1052. Michelle finally learned the cardinal rule

1053. of being a restaurateur.

1054. You serve your customers, not yourself.

1055. Next time on "Kitchen Nightmares,"

1056. Gordon journeys to a fine dining restaurant

1057. that's anything but fine.

1058. The chef is fresh from the hood—

1059. Diamonds on my, diamonds on my—

1060. —and doesn't take criticism

1061. from anybody, not even Gordon.

1062. Not one person complainedabout it tonight.

1063. Did you? - What?

1064. The owner has run out of money.

1065. I'm just surviving.

1066. And the busboy has sticky fingers.

1067. Did you ask anyone for it?

1068. This could beGordon's biggest challenge yet.

1069. I'm about to walk right now.

1070. Next time on "Kitchen Nightmares."