1. Tonight on Kitchen Nightmares...Copy !req
2. Chef Ramsay heads
to hot, trendy Miami,Copy !req
3. but ends up in a place
that's stuck in the past.Copy !req
4. It's almost antique.Copy !req
5. It was once the best
family restaurant in town.Copy !req
6. You couldn't get in here
on a Friday or Saturday night.Copy !req
7. But all that is left
from the glory daysCopy !req
8. Is their all-pink decorCopy !req
9. and menu that features
food from Denmark.Copy !req
10. Which is being prepared
by a Cuban chef.Copy !req
11. Wham! Yah!Copy !req
12. Wham! Yah!Copy !req
13. And eaten by a shrinking
clientele...Copy !req
14. Health situations.Copy !req
15. Oh, well, I'm glad
you're feeling better.Copy !req
16. That is on life support.Copy !req
17. You can't worry just about
what the old farts think.Copy !req
18. Tonight, in one
of the biggest challengesCopy !req
19. that Gordon has ever faced...Copy !req
20. We just contaminated
the whole place!Copy !req
21. He attempts to change an owner
who hasn't changed a thing.Copy !req
22. Why is he so blase?Copy !req
23. A lot of people
are afraid of changeCopy !req
24. until they're brought down
to their knees.Copy !req
25. And somehow return Fleming
to its original gloryCopy !req
26. before it goes up in smoke.Copy !req
27. before it goes up in smoke.Copy !req
28. Watch out, watch out,
watch out.Copy !req
29. My gran could do better!
And she's dead!Copy !req
30. Holy.Copy !req
31. Tell the chef I surrender.Copy !req
32. That's tonight
on Kitchen Nightmares.Copy !req
33. God bless Denmark!Copy !req
34. Miami, Florida,Copy !req
35. known for
its beautiful people,Copy !req
36. sandy beaches,Copy !req
37. and Latin-inspired culture.Copy !req
38. And an ideal place
for a...Copy !req
39. Danish restaurant?Copy !req
40. What is traditional
Danish food?Copy !req
41. Yeah, a lot of people
don't understand that.Copy !req
42. Andy and his wife SuzanneCopy !req
43. purchased the successful
restaurantCopy !req
44. A taste of DenmarkCopy !req
45. eight years ago.Copy !req
46. We knew it
was a good restaurant.Copy !req
47. We knew it was very popular.Copy !req
48. And the whole idea for us
was to try and keep itCopy !req
49. And the whole idea for us
was to try and keep itCopy !req
50. as much the same
as possible,Copy !req
51. so there would be
little changeCopy !req
52. other than someone else
greeting them at the front door.Copy !req
53. Hi, welcome to Fleming's.
How are you?Copy !req
54. We were worried
about the factCopy !req
55. that it said,
A taste of Denmark."Copy !req
56. 'Cause neither one of us know
much about Scandinavian food.Copy !req
57. It doesn't have celery
in it, does it?Copy !req
58. And we struggled to try
and find a chef to come in,Copy !req
59. Very knowledgeable
in Danish cuisine.Copy !req
60. We finally found
something we like.Copy !req
61. Orlando is
a classically-trained chef.Copy !req
62. I'm from Cuba.Copy !req
63. On the menu right nowCopy !req
64. is not 100% my cuisine.Copy !req
65. I prefer salty.Copy !req
66. Like, when, right away,
you eat your food,Copy !req
67. you feel it.
what is that?Copy !req
68. Bam!Copy !req
69. You're gonna have to start
learning how to speak Danish.Copy !req
70. I have this chef
who's got lots of ideas.Copy !req
71. You know, "Let's change this,
let's change that."Copy !req
72. But I've been
very reluctant,Copy !req
73. 'cause I, you know,
I don't want to alienateCopy !req
74. our regular,
loyal customers.Copy !req
75. Follow me, ladies.Copy !req
76. Our clientele
that come to the restaurantCopy !req
77. are old people.Copy !req
78. All the servers,
they read the obituariesCopy !req
79. to see if our customers
are listed on there.Copy !req
80. After a while,
it's pretty sadCopy !req
81. when you see them sort of
knocking down like dominoes.Copy !req
82. So I haven't been here
for a while becauseCopy !req
83. health situations.Copy !req
84. Oh, well, I'm glad
you're feeling better.Copy !req
85. And that's just sad to knowCopy !req
86. these are the only people
that we serve to.Copy !req
87. If keeps going
like it's been going,Copy !req
88. this is what we got.Copy !req
89. this is what we got.Copy !req
90. 15 years ago,Copy !req
91. you couldn't get in here
on a Friday or a Saturday nightCopy !req
92. 'cause it was booked.Copy !req
93. Now, we don't even have
reservationsCopy !req
94. to fill our Friday
and Saturday nights.Copy !req
95. I think we have
to change something.Copy !req
96. We can talk
about it later.Copy !req
97. Andy has been afraid
to make changes.Copy !req
98. And why, you know,
when I tell Andy,Copy !req
99. "Well, I want to do this
and I want to do that,"Copy !req
100. and he says,
"That's not gonna fly."Copy !req
101. You can't worry just about
what the old farts thinkCopy !req
102. that come
into your restaurant.Copy !req
103. You got to get in
the younger peopleCopy !req
104. and the middle-aged peopleCopy !req
105. that are gonna be your clients
for the next ten years.Copy !req
106. that are gonna be your clients
for the next ten years.Copy !req
107. The huge amount of debt
that we're under right now,Copy !req
108. it puts a strain
on the restaurant,Copy !req
109. it puts a strain
on the relationship I haveCopy !req
110. with—with employees.Copy !req
111. It puts a strain
on my relationshipCopy !req
112. at home with Suzanne.Copy !req
113. Business sucks.
I know.Copy !req
114. We can't have many more
Saturday nights like this.Copy !req
115. Or we're not
gonna stay in business.Copy !req
116. Our restaurant
and our whole mortgageCopy !req
117. are tied into one loan.Copy !req
118. I'm concerned about
losing our house.Copy !req
119. This has been one of the most
stressful years of my life.Copy !req
120. This has been one of the most
stressful years of my life.Copy !req
121. We're at a point where
we need this restaurantCopy !req
122. to be successful soon,
or—or—Copy !req
123. we're gonna be in big trouble.Copy !req
124. People immigrate to AmericaCopy !req
125. to chase
the great American dream.Copy !req
126. They come from SicilyCopy !req
127. to open the most amazing
Italian restaurants.Copy !req
128. From Shanghai to open
their Chinese restaurants.Copy !req
129. This is the first time I've ever
been to a Danish restaurant.Copy !req
130. Can't wait to meet
the Danish immigrants.Copy !req
131. Thank goodness
I brought my dictionary.Copy !req
132. Hi.
Hi.Copy !req
133. Good to see you.
Welcome to Fleming.Copy !req
134. Gordon, please.
And your first name is...Copy !req
135. Suzanne, and...Copy !req
136. I'm Andy.
Andy, good
to see you.Copy !req
137. You're the owners?
Yes.Copy !req
138. Okay, great.Copy !req
139. I'm sorry.Copy !req
140. No Danish here.Copy !req
141. But...
it's a Danish restaurant.Copy !req
142. The Danes
have left the building.Copy !req
143. So...
the chef's Danish.Copy !req
144. No.
No.Copy !req
145. Chef is Cuban.
He's Cuban.Copy !req
146. Cuban.Copy !req
147. And the name, Fleming's.
It means...Copy !req
148. And the name, Fleming's.
It means...Copy !req
149. Fleming is—was the original
owner of the restaurant.Copy !req
150. He's Danish?
He was Danish.Copy !req
151. So... I'm trying
to get my head around this.Copy !req
152. Danish name.Copy !req
153. What's Danish
in the restaurant?Copy !req
154. There's still
some influence in our food.Copy !req
155. And we kept everything
almost identical.Copy !req
156. Ooh, what's going on
with the color?Copy !req
157. Somebody colorblind?Copy !req
158. Yes!
Uh, yeah,
actually.Copy !req
159. I am.
You are?Copy !req
160. Yeah.
Well, you look
very well coordinatedCopy !req
161. in terms
of dressing.Copy !req
162. Thank you.
I get a lot of help.Copy !req
163. Right.
And where shall I sit?Copy !req
164. I'll take you in.Copy !req
165. What do you got there?Copy !req
166. Those are our desserts.Copy !req
167. And we put them out
every day.Copy !req
168. Why would you put them out
before the customer orders them?Copy !req
169. So they can choose.Copy !req
170. So you finish your entree,Copy !req
171. and then you parade up here
to the gallery.Copy !req
172. Uh-huh.Copy !req
173. This is antiquated,
this idea.Copy !req
174. This was the way
Fleming did it.Copy !req
175. It's been kept this way.Copy !req
176. Seriously,
does that look appetizing?Copy !req
177. Adjacent to the bathroom door?Copy !req
178. They all
have to walk by itCopy !req
179. at some point
during the evening.Copy !req
180. Trust me, if I was
on my way to the bathroom,Copy !req
181. and I had to bypass that.Copy !req
182. I'd be discouraged
to come back and order dessert.Copy !req
183. I'd be discouraged
to come back and order dessert.Copy !req
184. I've got to sit down.Copy !req
185. Ay, yi, yi.
Dessert museum.Copy !req
186. Maybe when he tastes them,
things'll be better.Copy !req
187. Good evening.
How are you?Copy !req
188. Good afternoon.
How are you?Copy !req
189. I'm fine.
I'm Julie.Copy !req
190. I'll be your server.
Excellent.Copy !req
191. This is the cru d'ete
we serve with every meal.Copy !req
192. Well, I haven't
had cru d'ete,Copy !req
193. since my grandad's
80th birthday.Copy !req
194. They're old-fashioned.Copy !req
195. And how long
have you been here?Copy !req
196. I've been here 15 years.Copy !req
197. So you were
with the old owners?Copy !req
198. Yes, I was.
Wow.Copy !req
199. What's changed here
in 15 years?Copy !req
200. The staff.Copy !req
201. The staff.Copy !req
202. Wow. My God.Copy !req
203. And did the original
restaurant, Fleming's,Copy !req
204. have pink?Copy !req
205. Honestly, pink flowers,
pink napkins,Copy !req
206. pink walls.Copy !req
207. Pink everywhere.
Yeah.Copy !req
208. Oh, good grief.Copy !req
209. The pink walls
and the little blue plates.Copy !req
210. To me,
it's almost antique.Copy !req
211. It's like walking
into grandma's house.Copy !req
212. Well, say good-bye
to grandma.Copy !req
213. I think I'm ready,
actually.Copy !req
214. Let's start off
with the gravlax.Copy !req
215. Okay.Copy !req
216. Cancel that.Copy !req
217. Cancel that.Copy !req
218. Frikadelle.
Certainly.Copy !req
219. Entree, I'll go for
the grandfather duck danoise.Copy !req
220. Okay.
Excellent.Copy !req
221. Thank you, darling.Copy !req
222. I have one gravlax.Copy !req
223. One frik appetizer.Copy !req
224. Here's your gravlax.
Wow.Copy !req
225. Here's your gravlax.
Wow.Copy !req
226. Take me around the plate.Copy !req
227. Um, it's just some garnish,Copy !req
228. and then you have
the gravlax.Copy !req
229. Thank you, darling.Copy !req
230. Wow.Copy !req
231. That is hideous.Copy !req
232. It tastes like fly paper.Copy !req
233. Oh,Copy !req
234. There's a nice flyCopy !req
235. on the side of my plate
as well.Copy !req
236. What a shame.Copy !req
237. That tasted very strange.
Way overdone.Copy !req
238. And unfortunately,
there's a fly.Copy !req
239. He's dead now, anyway.Copy !req
240. Okay.Copy !req
241. Hmm.Copy !req
242. Hmm.Copy !req
243. Oh, my God.Copy !req
244. He absolutely hated this,Copy !req
245. and there
was a bug on there.Copy !req
246. Garbage.Copy !req
247. Aggh!Copy !req
248. One frik appetizer.Copy !req
249. And this is our
homemade frikadelles.Copy !req
250. Mm-hmm. Wow.
Thank you.Copy !req
251. Frikadelle.Copy !req
252. It's just hot and mushy.Copy !req
253. Does the chef
ever season food?Copy !req
254. Everything's just got
this air of blandness.Copy !req
255. It's just like mush.Copy !req
256. It just disintegrates.Copy !req
257. That's our customers.Copy !req
258. Unbelievable.Copy !req
259. It must be a lot easier
on the dentures.Copy !req
260. Yes.Copy !req
261. Ohh.Copy !req
262. So far, not so good.Copy !req
263. My name is David.Copy !req
264. How's everything so far?Copy !req
265. Dreadful.Copy !req
266. Special for you.Copy !req
267. There's a swan
just appearedCopy !req
268. There's a swan
just appearedCopy !req
269. on that lady's table
over there—what is that?Copy !req
270. Cindee does that.Copy !req
271. What is that for, Cindee?Copy !req
272. Oh, she has
a tiramisu in it.Copy !req
273. Can I just have
a little look in there?Copy !req
274. This is from
the old days.Copy !req
275. Oh, my goodness, me.Copy !req
276. That is extraordinary,
isn't it?Copy !req
277. I'm gonna order dessert
just to get the swan.Copy !req
278. How cool is that?Copy !req
279. Enjoy.
Thanks.Copy !req
280. It's amazing.Copy !req
281. It reminds me of my
sixth birthday partyCopy !req
282. with my family.Copy !req
283. You must show me
how to do that.
Okay.Copy !req
284. Oh, yes.Copy !req
285. I like to make my swans
and take them to the peopleCopy !req
286. I like to make my swans
and take them to the peopleCopy !req
287. and see their reaction.Copy !req
288. Just take a big
piece of foil.Copy !req
289. Just fold it over.
Uh-huh.Copy !req
290. Give you enough room
to have a nice, big tail.Copy !req
291. We love a big tail.Copy !req
292. More elegant.Copy !req
293. Like you.
Glamorous.Copy !req
294. Bless you.Copy !req
295. Twist it around.Copy !req
296. I love it.Copy !req
297. Make him
a pretty little head.Copy !req
298. That's just about it.Copy !req
299. Wow.Copy !req
300. Oh, and the kids love it.Copy !req
301. Ta da!Copy !req
302. This is special
for you here.Copy !req
303. Thank you very much.
My children will love it.Copy !req
304. Thank you very much.Copy !req
305. Safe trip.
Excellent.Copy !req
306. Safe trip.
Excellent.Copy !req
307. You just made their day.Copy !req
308. Well, if this
doesn't work out,Copy !req
309. I'll certainly
go to work for Chef Ramsay.Copy !req
310. I'll make all his swans.Copy !req
311. This is the duck.
Right.Copy !req
312. My goodness, me.
When was that cooked?Copy !req
313. Just now.
Really?Copy !req
314. Looks like it was roasted
a couple of days ago.Copy !req
315. Thank you.Copy !req
316. Wow, not even moist.Copy !req
317. Wow, not even moist.Copy !req
318. Ugh.Copy !req
319. Just when you think
it couldn't get any worse.Copy !req
320. I don't think that
grandpappyCopy !req
321. wanted duck
cooked like that.Copy !req
322. That's definitely
one duck.Copy !req
323. Right now,
I don't even thinkCopy !req
324. a swan would cheer me up.Copy !req
325. Ohh, God.Copy !req
326. He didn't like it.Copy !req
327. Come on.Copy !req
328. Come on.Copy !req
329. Wow, 1992.Copy !req
330. Tell the chef I surrender.Copy !req
331. No more, please.Copy !req
332. God bless Denmark.Copy !req
333. God bless Denmark.Copy !req
334. We're done.Copy !req
335. Son of a bitch.Copy !req
336. What a disaster.Copy !req
337. Where's the chef?Copy !req
338. That way.Copy !req
339. Straight behind
the line.Copy !req
340. Hello.
How are you?Copy !req
341. Hello.
How are you?Copy !req
342. I'm very good.
And you're
the head chef here?Copy !req
343. Yes, sir.Copy !req
344. Why was everything
so bland?Copy !req
345. That's some of the worst
food I've ever eaten.Copy !req
346. The gravlax—
why is it so tough?Copy !req
347. I don't have
an answer for that.Copy !req
348. It was like eating
a leather belt.Copy !req
349. Frikadelle, mushy.Copy !req
350. The duck was dry.Copy !req
351. Overcooked.Copy !req
352. That was shocking.Copy !req
353. Honestly, the food
is so outdated.Copy !req
354. Why do you let him
cook that food?Copy !req
355. Because we haven't
tried to change the menu.Copy !req
356. We wan—we just—Copy !req
357. haven't tried
to change anything.Copy !req
358. Just been afraid to change.Copy !req
359. Just been afraid to change.Copy !req
360. My God.Copy !req
361. You're nostalgic
with somethingCopy !req
362. that's not worked
for a long time.Copy !req
363. You are at the end
of the line.Copy !req
364. hell.Copy !req
365. Coming up, something's
rotten in Denmark.Copy !req
366. It's a dinner service
from hell.Copy !req
367. Dinner's ready.Copy !req
368. Everything that is sent
out of the kitchen...Copy !req
369. I'm not gonna eat that.Copy !req
370. Comes right back
in the kitchen.Copy !req
371. What didn't he like
about this?Copy !req
372. He just said
he hated it.Copy !req
373. Oh, come on.Copy !req
374. There's a non-stop paradeCopy !req
375. of food being returned
to the kitchen.Copy !req
376. of food being returned
to the kitchen.Copy !req
377. You know that.
Yes.Copy !req
378. And there's
a shocking discovery...Copy !req
379. Oh, my God.Copy !req
380. That threatens to shut down
the restaurant.Copy !req
381. Stop!Copy !req
382. Oh, God.Copy !req
383. And later,Copy !req
384. It's the most drastic
relaunch yet.Copy !req
385. Can Chef Ramsay light a fire
under this reluctant owner...Copy !req
386. My gran could do better!
And she's dead!Copy !req
387. Or is Andy and the restaurantCopy !req
388. Just impossible to save?Copy !req
389. Good evening.Copy !req
390. How are you?
Good.Copy !req
391. Word of Chef Ramsay's arrivalCopy !req
392. has filled the restaurant
with customersCopy !req
393. for the first time
in five years.Copy !req
394. And so tonight,
the entire Fleming staff—Copy !req
395. owners, waiters, and cooks—Copy !req
396. will be tested.Copy !req
397. Follow me, please.Copy !req
398. I am disappointed at some of
the things that happened today.Copy !req
399. How is everything
going out here?Copy !req
400. Good, I just need to start
sitting this room now.Copy !req
401. Good, I just need to start
sitting this room now.Copy !req
402. Okay.Copy !req
403. But there's nowhere to go
but up now.Copy !req
404. And I trust Andy 100%.Copy !req
405. And I hope to God I'm right.Copy !req
406. 'Cause if I'm not,
we're out of luck.Copy !req
407. My name is Julie.Copy !req
408. I'll be your server
this evening.Copy !req
409. Gentlemen,
have you decided?Copy !req
410. We don't know.
Something Danish, obviously.Copy !req
411. The grandfather duck.Copy !req
412. I'm gonna have
the wienerschnitzel, please.Copy !req
413. I need Cindee, please.Copy !req
414. Just 30 minutes
into service,Copy !req
415. Just 30 minutes
into service,Copy !req
416. And a number of entrees
have left the kitchen.Copy !req
417. Ta da!Copy !req
418. Perfection.
That's what you got.Copy !req
419. Dinner's ready!Copy !req
420. So, clearly, speed
is not a problem at Fleming.Copy !req
421. That's pretty awful.Copy !req
422. However, satisfying
customers is.Copy !req
423. How is everything?Copy !req
424. Pardon?Copy !req
425. I'm not gonna eat that.Copy !req
426. Let me take this away.Copy !req
427. Thank you.
I appreciate it.Copy !req
428. What's wrong with that?Copy !req
429. Wienerschnitzel,
she said it was very bland.Copy !req
430. Wienerschnitzel,
she said it was very bland.Copy !req
431. Let's put it this way.
We won't be coming back.Copy !req
432. Let me take this away.Copy !req
433. Thank you.
I appreciate it.Copy !req
434. I couldn't even
look at that meat.Copy !req
435. You're bland too?
Bland, yeah.Copy !req
436. Okay, I'll let him know.Copy !req
437. 53 hated this.Copy !req
438. Okay, okay.Copy !req
439. What didn't he
like about this?Copy !req
440. He just said
he hated it.Copy !req
441. Said he can't eat it.Copy !req
442. Oh, my.Copy !req
443. I'll bring you
the menu, Ma'am,Copy !req
444. I'll bring you
the menu, Ma'am,Copy !req
445. so you can choose
something else,Copy !req
446. and I'll get you
another salmon.Copy !req
447. Thank you.Copy !req
448. Thank you.Copy !req
449. Andy...
Oh, no, come on.Copy !req
450. This is mushy.Copy !req
451. Andy is absolutely
afraid of change.Copy !req
452. He's tried to keep
the tradition,Copy !req
453. and I think it's time
to move on.Copy !req
454. Son of a bitch.Copy !req
455. Oh, come on.Copy !req
456. I need some extra sauce.
The fish is too dry.Copy !req
457. What a disaster.Copy !req
458. Come on.Copy !req
459. No way, no way.Copy !req
460. Oh,Copy !req
461. There's a non-stop
parade of foodCopy !req
462. being returned
to the kitchen.Copy !req
463. You know that?
Yes.Copy !req
464. You know that?
Yes.Copy !req
465. Almost everything
coming back was bland,Copy !req
466. Doesn't taste well,
doesn't taste good.Copy !req
467. What's going on
with this?Copy !req
468. He said it was very bland,
no flavor.Copy !req
469. Three items.Copy !req
470. Wow,Copy !req
471. Those dishes
were all danish-style.Copy !req
472. Items that have been there
for 25 years.Copy !req
473. Can I get you
something else to eat?Copy !req
474. You're just eating bread.
That's not gonna help.Copy !req
475. The chicken
was totally bland.Copy !req
476. I don't see how anything
can get worse at this point.Copy !req
477. While Andy dries to pacify
unhappy diners...Copy !req
478. I can make something
like, uh,Copy !req
479. coconut shrimp
very quickly, crab cakes.Copy !req
480. Chef Ramsay has seen enough
of the kitchen in action.Copy !req
481. Chef Ramsay has seen enough
of the kitchen in action.Copy !req
482. He's heard the complaints
about the foodCopy !req
483. and knows that many
of the problemsCopy !req
484. are not caused
by cooking alone...Copy !req
485. Holy mackerel.Copy !req
486. Ay, yi, yi, yi, yi.Copy !req
487. But by what is lurking
in the storage unit.Copy !req
488. What the?Copy !req
489. Ohh!Copy !req
490. Mashed potatoes.Copy !req
491. Piping hot.Copy !req
492. This is unbelievable.Copy !req
493. Andy, Suzanne.
Come in here.Copy !req
494. Oh, God.Copy !req
495. Orlando, I know
you're busy there, big boy.Copy !req
496. I just need you
for 30 seconds, please.Copy !req
497. I just need you
for 30 seconds, please.Copy !req
498. Yeah, I'll be quick.
Come with me.Copy !req
499. So this
is for raw meat, yes?Copy !req
500. And here we got some...Copy !req
501. What the
is that?Copy !req
502. Oh, my God.Copy !req
503. No! Come on.Copy !req
504. Oh, my God.Copy !req
505. Oh,Copy !req
506. There was one duck
on a trayCopy !req
507. with meat
that was thawing,Copy !req
508. and the duck
was in the meat juice.Copy !req
509. Cooked duck
and defrosting meat!Copy !req
510. Look at it there!
Who put the ducks there then?Copy !req
511. Agh,Copy !req
512. We've been selling duck!Copy !req
513. Stop the kitchen!
Everybody!Copy !req
514. Stop the kitchen!
Everybody!Copy !req
515. I need all the ducks
off the tableCopy !req
516. and stop them eating it.Copy !req
517. No, just for this evening,
no duck.Copy !req
518. Table 61 had duck.Copy !req
519. Is that the duck?
Yes.Copy !req
520. I'm so sorry.
I'll explain in two seconds.Copy !req
521. Do excuse me.Copy !req
522. It was embarrassing
to have Chef RamsayCopy !req
523. literally take the duck
from in front of the gentlemanCopy !req
524. and tell everybody,
"No duck."Copy !req
525. hell.Copy !req
526. Have you served
anybody duck?Copy !req
527. Stop!Copy !req
528. We're not serving none of that
duck out there!Copy !req
529. We just contaminated
the whole place!Copy !req
530. Oh, my God.Copy !req
531. Oh, my God.Copy !req
532. Raw meat now,
and cooked meat.Copy !req
533. No! Come on.Copy !req
534. A frightening discovery
in the storage unit.Copy !req
535. Stop!Copy !req
536. We're not serving none of that
duck out there!Copy !req
537. We just contaminated
the whole place!Copy !req
538. Has clearly shown Chef Ramsay
just how farCopy !req
539. This once-legendary
restaurant has fallen.Copy !req
540. Now I am seriously,
seriously worried.Copy !req
541. We're.Copy !req
542. Yeah, you're right,
you're.Copy !req
543. If I was
a health inspector now,Copy !req
544. what would he do?Copy !req
545. what would he do?Copy !req
546. He would take that product
and probably throw it out.Copy !req
547. Throw it out?Copy !req
548. You wouldn't
continue servingCopy !req
549. one more plate of food.Copy !req
550. What do you think
we're gonna do,Copy !req
551. continue cooking?Copy !req
552. I don't believe that the food
that's out here nowCopy !req
553. is contaminated in—
You don't believe?Copy !req
554. I never have
seen that before.Copy !req
555. If I did,
I would have a fit.Copy !req
556. But I was surprised
that Andy wasn't aware of that.Copy !req
557. I think he's had his head
buried in the sandCopy !req
558. for last seven years.Copy !req
559. You cook one more thing,Copy !req
560. I'm out of here!Copy !req
561. I'm out of here!Copy !req
562. There are blinders at times.Copy !req
563. When things get tough,Copy !req
564. I put 'em on,
and I just forge ahead.Copy !req
565. And you miss some things,Copy !req
566. and we miss
some of those.Copy !req
567. Chef Ramsay is frustrated
by Andy's laidback attitude,Copy !req
568. So he decides to try
and get some answersCopy !req
569. from Andy's wife Suzanne.Copy !req
570. I don't know
where to start.Copy !req
571. Okay.Copy !req
572. I don't know
what to tell you.Copy !req
573. All I can say
is I'm sorry.Copy !req
574. Trying to work with
an owner that's in denialCopy !req
575. is ten times harder.Copy !req
576. Why is he so blase?Copy !req
577. Why is he so blase?Copy !req
578. I think
he's probably in shock.Copy !req
579. I don't know, I'm not him,Copy !req
580. so I don't know
what he's doing right now.Copy !req
581. Suzanne, if your husbandCopy !req
582. Doesn't start realizing
what he's doing wrongCopy !req
583. in a big way,Copy !req
584. I can't help it.Copy !req
585. I agree.Copy !req
586. I agree.Copy !req
587. I feel let down by Andy.Copy !req
588. This is a huge,
huge wakeup call.Copy !req
589. And if this doesn't
make any change,Copy !req
590. nothing will.Copy !req
591. I don't know
where to start, Suzanne.Copy !req
592. I don't know
where to start, Suzanne.Copy !req
593. What I do know is that,
right now,Copy !req
594. I don't feel too good
about this one.Copy !req
595. A dramatic change
in the weather.Copy !req
596. That's exactly
what Fleming's needs.Copy !req
597. A big, dramatic change.Copy !req
598. So I'm gonna hit the streets
and find outCopy !req
599. what the locals
really wantCopy !req
600. from their
Fleming's restaurant.Copy !req
601. from their
Fleming's restaurant.Copy !req
602. Hello!Copy !req
603. Hi.
How are you?
Good to see you guys.Copy !req
604. Now, ladies,
have you heard of Fleming's?Copy !req
605. Yeah.
Of course.Copy !req
606. Nobody talks about it
anymore.Copy !req
607. Nobody says,
"Oh, I was at Fleming's.Copy !req
608. Let's go back
and try it out."Copy !req
609. There's a new owner,
and it went downhill.Copy !req
610. Have you heard
of Fleming's restaurant?Copy !req
611. Actually, I have.Copy !req
612. What's the word
on the street?Copy !req
613. Not-so-good food.Copy !req
614. My parents
used to go there,Copy !req
615. back in the day,
when it was good,Copy !req
616. but I didn't even know
it was still open.Copy !req
617. Uh, I haven't
heard any good reviews.Copy !req
618. It's old.
Yeah.Copy !req
619. It's a—it's a place
my mom and dadCopy !req
620. would probably love to go.Copy !req
621. And you're not gonna go
anywhere near the place again?Copy !req
622. And you're not gonna go
anywhere near the place again?Copy !req
623. Not until something's done.Copy !req
624. It's extraordinary.Copy !req
625. And this guy's
adverse to change?Copy !req
626. When you got
all those customersCopy !req
627. standing on your doorstep...Copy !req
628. Unbelievable.
So sad.Copy !req
629. Chef Ramsay's
grassroots researchCopy !req
630. Clearly points out
how damagedCopy !req
631. this restaurant's reputation
really is.Copy !req
632. Ironically, man of the people
who work at FlemingCopy !req
633. realized they are
in desperate need of change.Copy !req
634. But there is one person
who doesn't agree with that.Copy !req
635. Unfortunately,
it's the owner.Copy !req
636. Unfortunately,
it's the owner.Copy !req
637. Yesterday was a really bad day.Copy !req
638. I took the morning
this morning,Copy !req
639. walked around the community,
done my homework.Copy !req
640. And really confirmed...Copy !req
641. This Danish restaurant
is no longer talk of the town.Copy !req
642. So what I needCopy !req
643. from each and every
one of youCopy !req
644. is to be incredibly honest.Copy !req
645. Let's talk about what's wrong
with the restaurant.Copy !req
646. Orlando, tell Andy
what this place needs.Copy !req
647. I believe we need to—
brilliant new menu.Copy !req
648. We need to bring in
new food.Copy !req
649. Something more attractive,
something more...Copy !req
650. Something more attractive,
something more...Copy !req
651. Contemporary, you know?Copy !req
652. That's my opinion right now.Copy !req
653. Crystal, tell AndyCopy !req
654. why the restaurant's
not working.Copy !req
655. You're scared
you're gonna fail.Copy !req
656. So instead of taking
the jump and the leapCopy !req
657. of actually doing
what you want to do,Copy !req
658. you're scared
that no one's gonna like itCopy !req
659. and you're gonna
lose everything.Copy !req
660. But the truth
of the matter is, Andy,Copy !req
661. either way,
you're gonna lose itCopy !req
662. if you don't do something.Copy !req
663. Suzanne,Copy !req
664. you and I spent time
talking last nightCopy !req
665. you and I spent time
talking last nightCopy !req
666. where you were pissed off.Copy !req
667. Tell your husbandCopy !req
668. what he needs to do
to get this placeCopy !req
669. back on track.Copy !req
670. In my opinion,Copy !req
671. I think a lot of peopleCopy !req
672. are afraid of change.Copy !req
673. And they don't changeCopy !req
674. until they're brought
down to their knees.Copy !req
675. 'Cause they're terrified,Copy !req
676. because it's easierCopy !req
677. to stay with
what they knowCopy !req
678. than to risk change.Copy !req
679. And I think that
has been Andy's fault.Copy !req
680. Do you understand
what she's saying?Copy !req
681. Yeah, I—
her points are valid, my—Copy !req
682. How do you respond to it?
how—Copy !req
683. How do you respond to it?
how—Copy !req
684. My response to it now isCopy !req
685. I'm just afraid to alienate
the people that we haveCopy !req
686. and lose what we have.Copy !req
687. The only thing right nowCopy !req
688. that's gonna
save your businessCopy !req
689. is a dramatic change.Copy !req
690. It—it's
a long time coming,Copy !req
691. and it's—
it's time to do it.Copy !req
692. Andy needs to take
ownership of the restaurant,Copy !req
693. And I think Andy
will buck up nowCopy !req
694. and take charge.Copy !req
695. Get ready...Copy !req
696. For a dramatic change.Copy !req
697. For a dramatic change.Copy !req
698. Coming up,
Gordon does what he canCopy !req
699. to spread the word
about the new Fleming.Copy !req
700. Step on it, big boy.Copy !req
701. It's about
the standards, yes?Copy !req
702. But he may have
been better offCopy !req
703. Keeping it a secret.Copy !req
704. Forget anything to do
with Danish.Copy !req
705. Danish food may be
a thing of the past...Copy !req
706. He's making Caesars
with vegetables.Copy !req
707. He's what?Copy !req
708. But some of the old problems
still remain.Copy !req
709. It's a relaunch night
teetering on disaster.Copy !req
710. Watch out, watch out,
watch out!Copy !req
711. Water, water, water.Copy !req
712. That's coming up
on Kitchen Nightmares.Copy !req
713. That's coming up
on Kitchen Nightmares.Copy !req
714. Chef Ramsay knows
that the changes to FlemingCopy !req
715. cannot be subtle.Copy !req
716. And the most drastic change
needs to be the food.Copy !req
717. So step one of his planCopy !req
718. is to take the restrictions
off the kitchen staffCopy !req
719. and let them cook.Copy !req
720. I want to spend
the next 20 minutesCopy !req
721. looking at the ingredients
that we've gotCopy !req
722. and just cooking something.Copy !req
723. And when you start,Copy !req
724. forget anything to do
with Danish.Copy !req
725. People don't go out
in South FloridaCopy !req
726. to dine Danish.Copy !req
727. Let's get that right.
Yeah?Copy !req
728. Let's get that right.
Yeah?Copy !req
729. Okay.
Think popular,Copy !req
730. think trend,
and think where we are.Copy !req
731. Okay.
Let's do some cooking.Copy !req
732. Four of us together, yeah?Copy !req
733. I want to see
a little bit of flair.Copy !req
734. Oh, yeah, baby.Copy !req
735. That's gonna be awesome.Copy !req
736. Something different.Copy !req
737. Yeah!Copy !req
738. That's like
what we're looking for.Copy !req
739. That's like—
we ready for that.Copy !req
740. That tuna
looks beautiful.Copy !req
741. Doesn't it?
Melts in your mouth.Copy !req
742. Let's go. Ready?Copy !req
743. With the shackles taken off,Copy !req
744. the kitchen have come up
with a number of exciting,Copy !req
745. non-Danish menu items.Copy !req
746. non-Danish menu items.Copy !req
747. That's definitely
not our menu.Copy !req
748. Chef Ramsay has added
a seared tuna.Copy !req
749. Now, to make sure everyone
is on the same page,Copy !req
750. he shares these new dishesCopy !req
751. with the front
of the house staff.Copy !req
752. Scrumptious.Copy !req
753. Excellent.Copy !req
754. Nothing Danish there.Copy !req
755. Taste the chips.Copy !req
756. They've been seasoned with
a little bit of cayenne pepper.Copy !req
757. Black beans,Copy !req
758. pineapple salsa.
Yeah?Copy !req
759. This is so good.Copy !req
760. And I love this.Copy !req
761. Seeing those dishes
and tasting them,Copy !req
762. it's a better reflection
of what Miami is.Copy !req
763. And I think
it'll draw in a big crowd.Copy !req
764. And I think
it'll draw in a big crowd.Copy !req
765. Very nice.
Very nice.Copy !req
766. I think change is difficult
for everybody.Copy !req
767. What we've been doing
for the same 25 yearsCopy !req
768. is not working anymore.Copy !req
769. We're gonna get
this restaurant on track.Copy !req
770. With Chef Ramsay's newfound
belief in the kitchen staffCopy !req
771. and Andy,Copy !req
772. Gordon and his team
worked through the nightCopy !req
773. to pull off one of the most
ambitious makeovers yet.Copy !req
774. Good morning.Copy !req
775. Good morning.Copy !req
776. Good morning.Copy !req
777. Come through, please.Copy !req
778. All right.Copy !req
779. Today is about
dramatic changes.Copy !req
780. Andy and Suzanne,
are you ready?Copy !req
781. Absolutely.Copy !req
782. Good, let's go.Copy !req
783. It's time to enter
the new Fleming.Copy !req
784. And more importantly,
time to startCopy !req
785. a new, profitable chapter.Copy !req
786. Holy.
Come in.Copy !req
787. Oh, my God.Copy !req
788. Wow.Copy !req
789. Oh, my God.Copy !req
790. Holy cow!Copy !req
791. Can you believe this?Copy !req
792. Oh, my God.Copy !req
793. This is magic.Copy !req
794. This is magic.Copy !req
795. Got rid of that pink
that scaresCopy !req
796. And spooks customers away.Copy !req
797. It was dated and uninviting.Copy !req
798. Now it's warm, it's elegant.Copy !req
799. It brings in a new,
modern era.Copy !req
800. I am so excited
for Andy and Suzanne.Copy !req
801. It's the direction that
we've been wanting to go.Copy !req
802. And now we can take those
baby steps to do that.Copy !req
803. Because we can't go back
to being the old Fleming's.Copy !req
804. This color is gorgeous.Copy !req
805. Andy, what color is it?Copy !req
806. I'm not sure.Copy !req
807. You're not sure.
Okay.Copy !req
808. But it looks great.Copy !req
809. But it looks great.Copy !req
810. It's a Tudor brown.Copy !req
811. We've got some new art
on the walls,Copy !req
812. and look at the lights.Copy !req
813. They make the brown
stand out.Copy !req
814. And have a look at this.Copy !req
815. Oh, look at that!Copy !req
816. Whoo, I'm...
I can't talk.Copy !req
817. This is no longer
Johansen Fleming's restaurant.Copy !req
818. Birds of flight.Copy !req
819. Taking off into
new chapters.Copy !req
820. A new beginning.Copy !req
821. I love it.
I'm extremely happy.Copy !req
822. It's gorgeous.Copy !req
823. To see Andy and SuzanneCopy !req
824. crying for happy...Copy !req
825. It... haven't seen that
in a long time.Copy !req
826. It... haven't seen that
in a long time.Copy !req
827. Nothing but grim faces.Copy !req
828. Nothing but despair.Copy !req
829. And this is not despair.
This is awesome.Copy !req
830. I want to just bust.Copy !req
831. Amazing.Copy !req
832. I don't cry very often.Copy !req
833. I can't tell you
the last time.Copy !req
834. But this did it.Copy !req
835. This is, um,
everything for us.Copy !req
836. Gives us new hope.Copy !req
837. You okay?
Yeah, I'm good.Copy !req
838. I'm good.Copy !req
839. I'm crazy.Copy !req
840. I'm so happy
for you two.Copy !req
841. Unbelievable.Copy !req
842. To see my husbandCopy !req
843. cry with happiness,Copy !req
844. cry with happiness,Copy !req
845. to me, that was
the biggest gift of all.Copy !req
846. I've never seen him
so happy.Copy !req
847. It's been a huge
wakeup call for him.Copy !req
848. Now we have a restaurant
to be proud ofCopy !req
849. to take us right into
the 21st century.Copy !req
850. Andy, embrace it.Copy !req
851. Really convict it.Copy !req
852. Make it yours.Copy !req
853. It will happen.Copy !req
854. With the change in decor
now complete,Copy !req
855. Chef Ramsay's next step
in turning around the businessCopy !req
856. is to market the restaurant
to a younger clientele.Copy !req
857. So he reaches out
to two local designersCopy !req
858. and puts together
a swimsuit fashion show.Copy !req
859. and puts together
a swimsuit fashion show.Copy !req
860. Oh, wow.Copy !req
861. The fashion show was fabulous.Copy !req
862. I was amazed.Copy !req
863. It was good
to see younger facesCopy !req
864. that we want to attract
to the restaurant.Copy !req
865. People are very excited.Copy !req
866. Our phones will probably be
ringing off the hook.Copy !req
867. Although the main objective
of the fashion showCopy !req
868. was to spread the word
about the new Fleming,Copy !req
869. Chef Ramsay
had a secret missionCopy !req
870. that he wanted to reveal.Copy !req
871. Weren't they amazing?Copy !req
872. Yes.
Absolutely.Copy !req
873. For the grand finale,
please welcomeCopy !req
874. our male model.Copy !req
875. Ladies and gentlemen,Copy !req
876. It's Andy,Copy !req
877. the owner
of Fleming's restaurant.Copy !req
878. I was in shock,Copy !req
879. because I didn't really
quite recognize him.Copy !req
880. There's more than
a breath of fresh air.Copy !req
881. There's a whole hurricane.Copy !req
882. Suzanne.
Yeah?Copy !req
883. Ten years younger.Copy !req
884. Yes.Copy !req
885. You look great, honey.Copy !req
886. The clothes were amazing.Copy !req
887. The haircut was amazing.Copy !req
888. Most importantly,
he was smiling.Copy !req
889. How can you not
be motivated?Copy !req
890. Give it up, buddy.
Well done, yes?Copy !req
891. You look great.
I feel good.Copy !req
892. You look great.
I feel good.Copy !req
893. I'm ready to go.Copy !req
894. You gotta come
see this new restaurant.Copy !req
895. It is unbelievable.Copy !req
896. Very good!Copy !req
897. Coming up on
Kitchen Nightmares...Copy !req
898. Something's burning, Bobby.
I smell something burning.Copy !req
899. Will a dangerous fire...Copy !req
900. Water, water, water.
No, no, no.Copy !req
901. Derail Andy's hopes
for a successful relaunch?Copy !req
902. Watch out, watch out,
watch out.Copy !req
903. Clear the way.
Let's go!Copy !req
904. Holy crap.Copy !req
905. It's hours before relaunch,Copy !req
906. and with
the dining room makeoverCopy !req
907. and owner makeover
now complete...Copy !req
908. Okay, Orlando,
let's go, buddy.Copy !req
909. Chef Ramsay is ready
to unveilCopy !req
910. The new Fleming menu.Copy !req
911. Gone are the Danish gravlax.Copy !req
912. The frikadelle.Copy !req
913. And the grandfather duck.Copy !req
914. And in its place,
a modern, contemporary menuCopy !req
915. ideally suited
for South Miami.Copy !req
916. Right, start off
with the crab cakes.Copy !req
917. Give it a modern twist.Copy !req
918. The rock shrimp
lettuce cups.Copy !req
919. Pan seared grouper fillet.Copy !req
920. Pan seared grouper fillet.Copy !req
921. Seasoned with chorizo,
so it's a little bit spicy.Copy !req
922. Playing on the Cuban
influence,Copy !req
923. because the chef
is Cuban and,Copy !req
924. more importantly,
nice contrast, yeah?Copy !req
925. Look at the portion size.Copy !req
926. What I want to see tonight,
more than anything,Copy !req
927. is empty plates.Copy !req
928. Because,
when desserts come,Copy !req
929. we're gonna do this.Copy !req
930. Very, very simple.Copy !req
931. Ah, yeah.Copy !req
932. Yeah, to the table.Copy !req
933. Now...
Yes, yes.Copy !req
934. Now...
Yes, yes.Copy !req
935. It looks so inviting.Copy !req
936. It's modern,
contemporary,Copy !req
937. and it's just
an immaculate wayCopy !req
938. of serving a dessert.Copy !req
939. We don't stand
and hold on to nostalgia.Copy !req
940. We move on.Copy !req
941. Andy, how does it look?Copy !req
942. It looks fabulous, Chef.Copy !req
943. Now there's no excuse.Copy !req
944. Have a little taste, yeah?Copy !req
945. We're opening in just
under an hour, guys, yeah?Copy !req
946. Mmm!Copy !req
947. That is good.Copy !req
948. That is, whew,
out of this world.Copy !req
949. The menu is fantastic,Copy !req
950. the food tasted out great.Copy !req
951. Everything looked wonderful.
Unbelievable.Copy !req
952. I didn't see
any Danish food anywhere.Copy !req
953. I didn't see
any Danish food anywhere.Copy !req
954. Fleming has gone through
some major changesCopy !req
955. in the last 72 hours.Copy !req
956. It appears as though
the biggest changeCopy !req
957. may have been
the owner, Andy.Copy !req
958. Okay, 74, 75,
77, 78.Copy !req
959. No 76, okay?Copy !req
960. Who has a newfound energyCopy !req
961. And is operating
like the leader he once was.Copy !req
962. Let's go.
We gotta roll.Copy !req
963. Chef Ramsay definitely
put a fire under Andy.Copy !req
964. You should have
everything out thereCopy !req
965. he was sent down
special from heaven.Copy !req
966. I—I know he is.Copy !req
967. Tonight, relaunch night.Copy !req
968. Yes, it's gonna
be different,Copy !req
969. Yes, it's gonna
be different,Copy !req
970. but stick together.Copy !req
971. We're not
throwing food out.Copy !req
972. We're caring,
seasoning,Copy !req
973. and hitting perfection.Copy !req
974. Okay?
Yes, sir.Copy !req
975. Let's go.Copy !req
976. I'm feeling nervous,
excited, tense.Copy !req
977. Everything,
everything all at once.Copy !req
978. Crystal, daequon cook
from the Miami heat...Copy !req
979. Yes?
Is coming for dinner.Copy !req
980. Okay.
Okay?Copy !req
981. So look after him, yeah?Copy !req
982. Hi, welcome to Fleming's.Copy !req
983. The fashion showCopy !req
984. clearly has spread the word
about Fleming.Copy !req
985. This is our new menu.Copy !req
986. I like the look.Copy !req
987. It's very clean,
and it's refreshing.Copy !req
988. I'm very excited.
Enjoy dinner.
Thanks.Copy !req
989. I'm very excited.
Enjoy dinner.
Thanks.Copy !req
990. The restaurant
is fully booked.Copy !req
991. My name's Crystal.
Daequon.Copy !req
992. Ah, I know who you are.Copy !req
993. Okay.
It's nice to meet you.Copy !req
994. Are you ready to order?Copy !req
995. Yes, Ma'am.Copy !req
996. Appreciate it.Copy !req
997. Cheers.Copy !req
998. First table, yes?Copy !req
999. Two small Caesar salads.
Snap on it, big boy.Copy !req
1000. As part of the new menu,Copy !req
1001. As part of the new menu,Copy !req
1002. All of the entrees come
with either a house salad,Copy !req
1003. a wedge salad,Copy !req
1004. or a Caesar salad.Copy !req
1005. 15 minutes into service,Copy !req
1006. and the salads
are leaving the kitchen.Copy !req
1007. Rich, you gotta be quicker
with those Caesar salads.Copy !req
1008. Are our Caesars
coming with croutons,Copy !req
1009. or are they coming
with vegetables?Copy !req
1010. Vegetables?Copy !req
1011. He's making Caesars
with vegetables.Copy !req
1012. He's what?Copy !req
1013. That's what
I'm asking him,Copy !req
1014. trying to say—
that's not a Caesar.Copy !req
1015. Oh, my God.Copy !req
1016. I'm so sorry.Copy !req
1017. Is there carrots
in your Caesar salad?Copy !req
1018. I think so.
Yeah, would you excuse me?Copy !req
1019. Would you mind if I just get
a chance to do them again?Copy !req
1020. I'm so sorry.
Sure.Copy !req
1021. And—and my apologies.Copy !req
1022. Hey, guys.Copy !req
1023. Orlando, just two seconds.Copy !req
1024. You, stop.Copy !req
1025. Look at me.Copy !req
1026. We're not serving
Caesar saladCopy !req
1027. with bits of carrot
in there.Copy !req
1028. The Caesar salad
hasn't changed!Copy !req
1029. Come on, guys.
Radish?Copy !req
1030. Caesar salad?Copy !req
1031. The only thing that's missing
is the flies!Copy !req
1032. Nerves are high.Copy !req
1033. And there's a lot
of confusion back there.Copy !req
1034. And there's a lot
of confusion back there.Copy !req
1035. A lot of confusion in
the salad area tonight.Copy !req
1036. You have to watch
what he's doing.Copy !req
1037. Complicated?
What?Copy !req
1038. My gran could do better!Copy !req
1039. And she's dead!Copy !req
1040. Oh, my God.Copy !req
1041. We can't even get
out of the trap properly.Copy !req
1042. The cold food
is backing up the kitchen,Copy !req
1043. and this, right now,
doesn't look good.Copy !req
1044. hell.Copy !req
1045. It's 40 minutes
into service,Copy !req
1046. And not one proper salad
has left the kitchen.Copy !req
1047. Can you help,
please, yes?Copy !req
1048. And, not surprisingly,Copy !req
1049. And, not surprisingly,Copy !req
1050. Customers' patience
is wearing thin.Copy !req
1051. The kitchen is totally
backed up.Copy !req
1052. I can't even get
a Caesar salad.Copy !req
1053. Caesar salad is the simplest
things to do.Copy !req
1054. You just put a little
lettuce in, you know?Copy !req
1055. It's like, God.Copy !req
1056. Unbelievable.
Unbelievable.Copy !req
1057. Unbelievable.Copy !req
1058. I asked for five
Caesar salads,Copy !req
1059. like half an hour ago.Copy !req
1060. Where the
are they?Copy !req
1061. Do I have to make it myself?
I'll make it myself, yeah?Copy !req
1062. A Caesar salad.Copy !req
1063. We're dying over here.
Come on.Copy !req
1064. Hallelujah!
I got my Caesars.Copy !req
1065. Okay, here
is the Caesar salad.Copy !req
1066. The kitchen has recovered
from the salad dilemma.Copy !req
1067. Beautiful.
Let's get these going.Copy !req
1068. And an hour into service,Copy !req
1069. entrees are making their way
to the dining room.Copy !req
1070. And relaunch looks
to be back on track.Copy !req
1071. Oh, my God, it's not working.Copy !req
1072. But the old equipment
at the restaurantCopy !req
1073. has brought the kitchen
to a standstill.Copy !req
1074. No, no, no,
try to put it on the pilot.Copy !req
1075. Guys, come on!Copy !req
1076. Un—believable.Copy !req
1077. Un—believable.Copy !req
1078. If you're without
the right equipmentCopy !req
1079. with that kind of business
at the same time,Copy !req
1080. we can't respond.Copy !req
1081. Give it to me.
Give it to me.Copy !req
1082. All right.Copy !req
1083. How can you work
with a rangeCopy !req
1084. that half of it
doesn't work?Copy !req
1085. Unbelievable.Copy !req
1086. We can't get
a meal out of here.Copy !req
1087. Let's go!Copy !req
1088. This relaunch,
we have to make it work.Copy !req
1089. We don't have time
to have another bad night.Copy !req
1090. But we don't have
what we need back there to—Copy !req
1091. to really
pull this off 100%.Copy !req
1092. While Chef Ramsay
goes to the dining roomCopy !req
1093. to see how customers
are doing,Copy !req
1094. to see how customers
are doing,Copy !req
1095. the chefs continue
to tinker with faulty equipment,Copy !req
1096. unaware that
they're about to causeCopy !req
1097. a much bigger problem.Copy !req
1098. Something's burning, Bobby.
I smell something burning.Copy !req
1099. Where do you smell that?Copy !req
1100. Smell it?Copy !req
1101. Something is burning.Copy !req
1102. Something is burning
over here.Copy !req
1103. What is burning?
Bread burning?Copy !req
1104. No, it's more than bread.
Something else is burning.Copy !req
1105. Something is burning.Copy !req
1106. I smell something burning.
Something is burning.Copy !req
1107. Water, water,
water, water.Copy !req
1108. No, no, no.
Watch out, watch out.Copy !req
1109. Clear the way.
Clear the way.Copy !req
1110. Let's go.
Move in, guys.Copy !req
1111. Let's go.
Move in, guys.Copy !req
1112. Move the pan.
Move the pan.Copy !req
1113. Hurry, hurry,
hurry, hurry... Andy.Copy !req
1114. Move it, move it, move it.Copy !req
1115. Within minutes of Chef Ramsay
leaving the kitchenCopy !req
1116. to check on
the dining room...Copy !req
1117. Something is burning
over here.Copy !req
1118. A stovetop fire has erupted,Copy !req
1119. Putting the relaunch
and the restaurant in danger.Copy !req
1120. Water, water,
water, water.Copy !req
1121. No, no, no.
Watch out, watch out.Copy !req
1122. As the smell of smoke
enters the dining room...Copy !req
1123. Watch out, please, guys.
Watch out.Copy !req
1124. Chef Ramsay returns
to the kitchenCopy !req
1125. And takes charge.Copy !req
1126. If it hits
the pilot light.Copy !req
1127. It's gonna backfire,Copy !req
1128. it's gonna blow on his legs
or blow in his face.Copy !req
1129. Underneath.
It's underneath.Copy !req
1130. Underneath.
It's underneath.Copy !req
1131. Watch out.
Watch out.Copy !req
1132. hell.Copy !req
1133. Watch out, guys, please.Copy !req
1134. Clear the way!
Clear the way!Copy !req
1135. When was the last time
that was cleaned?Copy !req
1136. Chef Ramsay
got the fire out.Copy !req
1137. Now we're trying
to get reorganizedCopy !req
1138. and back on track.Copy !req
1139. I need one filet,
medium rare.Copy !req
1140. One rib eye,
medium rare.Copy !req
1141. Come on, guys.
Pull together.Copy !req
1142. Let's go!Copy !req
1143. Despite being down to only
six burners in the kitchen...Copy !req
1144. Despite being down to only
six burners in the kitchen...Copy !req
1145. Finally an order out.
Okay.Copy !req
1146. Andy and Orlando
have led a comeback.Copy !req
1147. Let's see—
veal chop, lamb chop.Copy !req
1148. That's it.Copy !req
1149. And Fleming has rebounded
from the fire.Copy !req
1150. Roasted chicken.Copy !req
1151. This is outstanding.Copy !req
1152. It's delicious.Copy !req
1153. People were extremely
responsiveCopy !req
1154. to the new menu.Copy !req
1155. They loved the items.Copy !req
1156. They were socializing
and having a good time.Copy !req
1157. It was more noise than
I've heard in this restaurantCopy !req
1158. in 15 years.Copy !req
1159. It's just refreshing
to see it this way.Copy !req
1160. Are you ready
for dessert?Copy !req
1161. Are you ready
for dessert?Copy !req
1162. The chocolate mousse.Copy !req
1163. We want one of everything.Copy !req
1164. Ohh! Very good.Copy !req
1165. The dessert trolley
was sensational.Copy !req
1166. And everyone
loved the desserts.Copy !req
1167. There's nothing left behind.
Nothing to box.Copy !req
1168. No swans.Copy !req
1169. Cheers to you.
Thanks.Copy !req
1170. To the continued success
of your restaurant.Copy !req
1171. Hope for you the best, sir.
Thank you, very much.Copy !req
1172. Thanks so much.
You have a good night.Copy !req
1173. Okay, uh, guys,Copy !req
1174. come over, please.Copy !req
1175. come over, please.Copy !req
1176. It was a tough night.
It was a successful night.Copy !req
1177. But the oven
slowed up service.Copy !req
1178. So it's gonna be
very difficult to produceCopy !req
1179. this new menu, or any menu,
for that matter,Copy !req
1180. with the equipment we have.Copy !req
1181. Yeah, what a night.
What a significant difference.Copy !req
1182. Wasn't there a new energy
in the dining room tonight?Copy !req
1183. A sort of vibe of—
Yes.Copy !req
1184. Yeah?
People were alive.Copy !req
1185. Yeah, we energized.Copy !req
1186. Any one of you could have
thrown in the towel.Copy !req
1187. And given up.Copy !req
1188. And you held your own.Copy !req
1189. And I—I believed
in the passionCopy !req
1190. and the fight
and the determinationCopy !req
1191. and the fight
and the determinationCopy !req
1192. to make
this restaurant work.Copy !req
1193. Thank you, sir.Copy !req
1194. That was the good news.Copy !req
1195. But... there's
a big problem here.Copy !req
1196. Yeah, this problemCopy !req
1197. will prevent Fleming
from being a success.Copy !req
1198. I need you to follow me.Copy !req
1199. All of you.
Please.Copy !req
1200. Well, I was scaredCopy !req
1201. And I wanted to get away.Copy !req
1202. Because I had no idea
what was going to happen.Copy !req
1203. Let's hurry up, please.
Come out.Copy !req
1204. Hurry up.
Stand over there, please.Copy !req
1205. Hurry up.
Stand over there, please.Copy !req
1206. Oh, dear.Copy !req
1207. Tonight, I was forced
to make an emergency call.Copy !req
1208. And this is the result
of that call.Copy !req
1209. There we are.Copy !req
1210. Oh, my God.Copy !req
1211. A state-of-the-art,Copy !req
1212. brand-new,Copy !req
1213. tailor-made Vulcan kitchen.Copy !req
1214. When that tarp
came off,Copy !req
1215. When that tarp
came off,Copy !req
1216. I just felt this whole
sense of relief.Copy !req
1217. This was amazing.
This was the missing link.Copy !req
1218. Oh, Orlando!Copy !req
1219. Oh, my God.Copy !req
1220. What the hell?Copy !req
1221. That's one of the most
beautiful thingCopy !req
1222. I've ever seen
in my life.Copy !req
1223. That's too much.Copy !req
1224. Wow! That's for us?
Come on.Copy !req
1225. We're starting off with
a unique, six-ring burner.Copy !req
1226. A convection oven.Copy !req
1227. Phenomenal.Copy !req
1228. Followed by a six-burner,
diamond-cutCopy !req
1229. char grill.Copy !req
1230. And then, finally,
the most amazing fryer.Copy !req
1231. And then, finally,
the most amazing fryer.Copy !req
1232. I'm very happy.Copy !req
1233. It's being
installed tonight.Copy !req
1234. Now you have no excuse.Copy !req
1235. Wow.Copy !req
1236. No excuse.Copy !req
1237. Andy and Suzanne,
you have everything you needCopy !req
1238. inside that restaurant now.Copy !req
1239. Floor staff,
great decor,Copy !req
1240. great chef, great menu,
and a new kitchen.Copy !req
1241. Now... take it
and run with it.Copy !req
1242. Thank you so much.Copy !req
1243. I... Um...Copy !req
1244. I'm just...Copy !req
1245. I can't
express myself well.Copy !req
1246. I can't
express myself well.Copy !req
1247. Good-bye, my darling.
Thank you so much.Copy !req
1248. I never,
in my wildest dreams,Copy !req
1249. imagined we would be given
so much.Copy !req
1250. Well done, my darling.
Thank you very much.Copy !req
1251. Great, well done.Copy !req
1252. There's absolutely
hope for Fleming.Copy !req
1253. We are going
to make Ramsay proud,Copy !req
1254. and we're gonna
do it for ourselves too.Copy !req
1255. Well done for tonight.
Thank you.Copy !req
1256. Really well done.
Thank you.Copy !req
1257. Yes?
Yes, yes.Copy !req
1258. Restaurateur,Copy !req
1259. 'cause that's
what you showed.Copy !req
1260. Thank you.
Now do it.Copy !req
1261. I will.Copy !req
1262. Good luck.
Make it work.Copy !req
1263. Thank you.
Good night.Copy !req
1264. Good night.
Thank you.Copy !req
1265. Good night.
Thank you.Copy !req
1266. Chef Ramsay did
a lot of what was necessaryCopy !req
1267. to get this restaurant
on track.Copy !req
1268. He really found
the right ideaCopy !req
1269. and the right design.Copy !req
1270. I think
it's gonna save us.Copy !req
1271. I think it's gonna
turn us around.Copy !req
1272. Wow, what a week.Copy !req
1273. Out of all the kitchen
nightmares I've ever done,Copy !req
1274. this has to be the biggest
transformation ever.Copy !req
1275. We completely changed
the decor,Copy !req
1276. completely
changed the menu.Copy !req
1277. But the biggest change of all
was in the owner, Andy.Copy !req
1278. Now he can make
his own historyCopy !req
1279. as opposed to buying
somebody else's.Copy !req
1280. My goodness.Copy !req
1281. My goodness.Copy !req
1282. Caesar salad with carrots?Copy !req
1283. Unreal.Copy !req
1284. Group hug!
Group hug!Copy !req
1285. Group hug!
Group hug!Copy !req
1286. After Chef Ramsay left,Copy !req
1287. Andy and his loyal staff
embraced the changesCopy !req
1288. that Gordon put in place.Copy !req
1289. Wow, ready to use.Copy !req
1290. And, with a brand-new
kitchen...Copy !req
1291. Whoo!Copy !req
1292. And a new lease on life...Copy !req
1293. Oh, yeah, that's the sound
like we're looking for.Copy !req
1294. Fleming has once again
become the place to eat,Copy !req
1295. Fleming has once again
become the place to eat,Copy !req
1296. Like it was 20 years ago.Copy !req
1297. I can run a restaurant.Copy !req
1298. I just needed
the fire back.Copy !req
1299. Your menu
looks beautiful, man.Copy !req
1300. Fleming's is gonna be around
for at least another 20 years.Copy !req
1301. Hi, welcome to Fleming's.Copy !req
1302. Have a seat.
We'll be right there.Copy !req
1303. I think, yeah, we're gonna
be on the right track.Copy !req