Kitchen Nightmares 1x12

1. Tonight, on Kitchen Nightmares,

2. Gordon goes to New Jersey

3. and somehow ends up in the tropics.

4. But this is no paradise.

5. This part-jungle, part-restaurant

6. is in deep financial trouble.

7. And what makes matters worse,

8. it is run by a category five storm...

9. Girls!

10. Shut your mouth already!

11. Named Adele

12. Who is not fond of her staff.

13. Isabelle, you don't know when to shut up.

14. Who is disappointed by her chef.

15. You just started. I don't even know how you cook.

16. You just started. I don't even know how you cook.

17. But the person who drives her nuts...

18. How can you be positive about something you hate?

19. Is Chef Ramsay. Stop bugging me!

20. I hate him. Hate. Hate. Hate.

21. Tonight, Gordon Ramsay does his best

22. to turn around this New Jersey eatery.

23. He challenges Adele.

24. Why have you asked me to come here?

25. He confronts an uncooperative daughter.

26. You cannot see a problem? No.

27. But it all might be for nothing.

28. No!

29. No!

30. Oh, my God. Oh, my God. Oh, my God. Oh, my God.

31. Because this tropical restaurant

32. Might just be impossible to save.

33. Oh, my God.

34. Sometimes it's hard to say good-bye to the past.

35. I am devastated right now.

36. Whitehouse Station, New Jersey.

37. A quaint village surrounded by rich farmland.

38. It's a popular place for New York commuters to live.

39. Bill and Adele

40. ran successful diners here for decades.

41. We made with the previous businesses

42. approximately a million dollars.

43. I said, "That's it. I'm retired. I'm done. I'm finished."

44. Hey, Charlie.

45. It was nice.

46. When we retired,

47. When we retired,

48. by the third day, I was bored.

49. But in 2006,

50. They came out of retirement

51. to open their first fine dining restaurant

52. with their daughter Cheryl.

53. Chop chop!

54. We love Florida.

55. We love the tropical atmosphere.

56. So I thought Florida-mangos.

57. Flamangos.

58. They wanted to be kind of a, um, high-class restaurant.

59. And it's hideous. Hideous beyond belief.

60. And it's hideous. Hideous beyond belief.

61. This restaurant is very poorly run.

62. We know!

63. We have big problems here!

64. Adele doesn't respect us.

65. Girls!

66. We know!

67. Adele tells me to shut up

68. and she's actually cursed.

69. Shut your mouth already!

70. Adele is crazy.

71. Go! Vamoose. All right, here I go.

72. I do the steak. I do the raw bar.

73. I do the steak. I do the raw bar.

74. I do all the maintenance.

75. It'sreallyhard.

76. I get really upset when I see Bill

77. having to overwork like that.

78. This man should be retired.

79. I think they said medium.

80. Medium rare. Medium rare.

81. The food here is fabulous.

82. You're not going to serve that to them, are you?

83. Yep.

84. I've been a chef at Flamangos

85. for about four weeks.

86. The food right now, it's less than mediocre.

87. I definitely wish I could redesign the menu.

88. But they don't want me to change anything.

89. What do you want me to do?

90. Flamangos is doing lousy and we don't know why.

91. I can't sleep at night

92. because I think of all the money we spent

93. that would've been our retirement money.

94. Taxes are coming up. Yie. Yie. Yie. Yie.

95. I see us out in the street, almost.

96. If this goes belly-up, I could lose everything.

97. If this goes belly-up, I could lose everything.

98. How am I gonna start over?

99. I can't think of anyone else that could help us

100. but Gordon Ramsay.

101. I mean, he cuts right through the.

102. And we are in deep.

103. Whitehouse Station, New Jersey.

104. Not exactly the New Jersey I know.

105. Look at this place.

106. I'm here to visit a restaurant called Flamangos.

107. I'm here to visit a restaurant called Flamangos.

108. There's a long time before lunch

109. so I'm gonna visit the family at home

110. rather than go straight to the restaurant.

111. God. The smell of manure is strong.

112. Yoo-hoo!

113. Wow. That was a road and a half.

114. Good morning.

115. Good morning.

116. Chef Ramsay. Uh, Gordon, please.

117. Good to see you.

118. Bill, yes? Good to meet you, sir. Bill. Yes.

119. Bill, yes? Good to meet you, sir. Bill. Yes.

120. How old are you? I'm 70.

121. You look great for 70. You know that. Thank you.

122. And you're setting this up

123. for a few year's time

124. for retirement or what?

125. Well, I'm supposed to be retiring now,

126. but I bought a restaurant instead.

127. And now I'm broke.

128. Oh, jeez.

129. you honestly came out of retirement...

130. I came out of retirement.

131. To open a restaurant. To open a restaurant.

132. I had restaurants before. I had about four of them before.

133. Uh-huh. And I made a lot of money with them.

134. But this one is—

135. I don't know what's the matter with it.

136. I need Chef Ramsay's help to try to make this

137. I need Chef Ramsay's help to try to make this

138. a successful restaurant for Cheryl and Adele.

139. I'd like you to meet Chef Ramsay.

140. How are you? Oh. Oh.

141. Gordon. Nice to see you, my darling.

142. The big question for me

143. is "Have you had a restaurant?"

144. Yeah. We started diners. so then you sell them.

145. You go into retirement. Right.

146. Why would you come out of retirement

147. to buy another restaurant?

148. We wanted to do this as a family.

149. My daughter Cheryl and myself.

150. Would you like to meet Cheryl? Please.

151. Cheryl!

152. Hello. Hello.

153. Good to meet you. Good to meet you.

154. Good to meet you. Good to meet you.

155. Now do you just pop over for a slice of cake?

156. No. I live here. You live here.

157. Yes.

158. How old are you? I'm 42 years old.

159. Same age as me.

160. I left mum 24 years ago.

161. What are you still doing here?

162. I haven't had a paycheck in two years. Right.

163. I have to live home.

164. My daughter Cheryl,

165. she'sstillliving with us.

166. she'sstillliving with us.

167. But she doesn't bring anyone home.

168. No guys. Forget that.

169. Okay. Should we get to the restaurant? Sure.

170. Let me drive you there.

171. Let's go on a little scenic route, yeah?

172. All right. Yeah?

173. Oh, boy. Let's go, princess.

174. Okay.

175. So tell me who came up with the word "Flamingos."

176. No, it's "Flamangos." Flamingos.

177. Flamangos. Who—Flamingos.

178. Flamangos. Flamingos.

179. It's Flamangos. Not flamingos.

180. Flamangos. F-l-a...

181. Flamangos. F-l-a...

182. F-l-a—mangos.

183. Not Flamingos. Not Flamancos.

184. Flamangos. Yeah, Flamangos.

185. Restaurant in New Jersey. Yeah, why not?

186. Are you crazy?

187. there you are. thank you so much for the lift.

188. Wow. Florida mango.

189. - Wow. Wow. - Good afternoon, sir.

190. Wow, wow, wow, wow, wow.

191. Oh, my God. It's like a zoo in here.

192. Oh, my God. It's like a zoo in here.

193. Yeah, well, it is tropical.

194. Who designed it?

195. My daughter decorated it.

196. Amazing.

197. How drunk was she when she put the final sketches together?

198. We do like the tropics.

199. I don't see anything wrong in bringing tropical

200. to Whitehouse Station.

201. This is Jodi. She's going to take care of you.

202. Okay. Brilliant. Thank you, Adele.

203. Where do you start this one?

204. It's endless.

205. Okay, um, let's start off

206. with ahi tuna

207. on the flaming tiki platter.

208. A tiki.

209. A tiki.

210. And then I'll end up

211. with that tsunami

212. of filet mignon.

213. Okay. Thank you.

214. Okay, this is for Chef Ramsay. Oh, all right.

215. I think Chef Ramsay's mouth's gonna drop to the floor

216. when he sees a few of the things on the menu.

217. Our tuna appetizer.

218. Thank you. Enjoy.

219. Is that always that hot in terms of spicing?

220. They have a tendency to spice things up a bit.

221. It's an embarrassment to tuna.

222. It's an embarrassment to tuna.

223. Yes.

224. Ask Cheryl to taste that other

225. little end there.

226. I will. Thank you, my darling.

227. Bryan, Cheryl, Chef Ramsay would like you guys

228. to taste the tuna, it is really spicy.

229. I've been saying it since I got here. Never had a problem.

230. Doesn't matter if you love it or not.

231. Everybody else—four times I've gotten complaints

232. about being spicy. so he's—he's done with it.

233. Ribs are destroyed.

234. Sunday we made those.

235. That's a week.

236. Four days. Whatever.

237. Send it. Just send it out. Send it out.

238. Wow, I see platters like that, I hear Hawaiian music.

239. Wow, I see platters like that, I hear Hawaiian music.

240. Oh, my God.

241. So do we start using that and start grilling away?

242. It's for looks. Thank you.

243. Mm.

244. Oh,

245. What the.

246. No, it's stuck.

247. Are you trying to get the smoke detectors to come on?

248. No, I'm trying to get the thing off the top.

249. 'Scuse me.

250. Having a world-known chef

251. Having a world-known chef

252. spit out my food

253. is not good.

254. - Tiki platter. - Platter.

255. We need Bill ready to carve a filet.

256. Tell my father to put his black chef coat on.

257. Cheryl wants you to put your black chef coat on.

258. Next, filet mignon.

259. So I'm sort of looking forward to a really nice, classic,

260. piece of meat.

261. Show you where it is.

262. Strip down, baby.

263. I'm not looking. Don't get excited.

264. We having flaming filet mignon that I serve tableside.

265. We having flaming filet mignon that I serve tableside.

266. People justlove.

267. The chef's dream, filet mignon.

268. Mm. Something simple.

269. Something classic.

270. And something that's not normally served

271. on a trolley.

272. What is that thing?

273. Use a roof tile.

274. We're eating it from the tile.

275. Yeah. I'm gonna finish it.

276. It's still cooking.

277. It's still cooking.

278. You'll love this. You'll love this.

279. What's that in there?

280. This is butter and garlic.

281. Oh, garlic butter. Mm-hmm.

282. It goes on top.

283. And so the tsunami is the garlic butter

284. running down the drainpipe.

285. Right. Watch out, there's a little bit

286. of stuff dripping out the end.

287. Wow. You enjoy that.

288. Thank you very much. Quite welcome.

289. Wow. Me.

290. Mm.

291. That's the toughest

292. and the most chewiest filet mignon

293. I've ever tasted in my entire life.

294. Is it chewy?

295. Do you want me to—

296. uh, yeah, no, I—I—I've finished here.

297. Take this out of your way? Yeah. Thank you very much.

298. Chef Ramsay hated the food.

299. He hated the decor.

300. And I can't understand why.

301. Less than impressed with lunch...

302. Bryan. Bryan. Good to meet you.

303. Chef Ramsay is anxious to discuss

304. Flamango's eclectic cuisine with the head chef.

305. How long have you been here?

306. Um, about a month.

307. What's it like cooking that food?

308. Does it blow you away? Are you excited?

309. No, it doesn't blow me away.

310. I think it's all over the place.

311. Straight up, would you eat it?

312. No. No.

313. But you have to serve it to me.

314. But you have to serve it to me.

315. When a new chef starts in a restaurant,

316. he wants to put his imprint on the menu. right.

317. But they don't want change right now.

318. Who doesn't want change? The owners.

319. Right. Who writes the menus?

320. We do.

321. Why wouldn't you listen to your chef?

322. I don't know.

323. It's frustrating for me too

324. because, like I said, I've made the suggestions.

325. You sent it to me.

326. You sent every dish to me and it was embarrassing.

327. - That's not cooking. - That's dog.

328. - That's not cooking. - That's dog.

329. We take pride in what we serve.

330. And he just ripped it apart.

331. It's awful.

332. Coming up...

333. You can make this work if you believe in it.

334. Ugh.

335. It's a test of wills.

336. How can you be positive about something you hate?

337. Blech.

338. I need to know that you're committed.

339. Okay, so stop bugging me!

340. It's the battle of the owner...

341. You don't frickin' listen!

342. And the world-class chef.

343. If you're not gonna embrace change,

344. shut the shop.

345. Who will stay...

346. How stupid can you be?

347. How stupid can you be?

348. It's an absolute nightmare. A real nightmare.

349. And who will go?

350. I need to get out of here.

351. I would rather close the doors.

352. And later, a shocking event

353. That will bring Gordon and Adele together.

354. Sometimes it's hard to say good-bye to the past.

355. But it might be the end of Flamangos.

356. Oh, my God!

357. Chef Ramsay's already aware that the food is horrible

358. And the chef is really an unhappy cook.

359. But before Gordon can even contemplate

360. making changes, he needs to get the complete story

361. by observing a dinner service.

362. What name? Bert.

363. All right, you can follow me.

364. When the dinners start coming in,

365. just start throwing some asparagus on.

366. Put it on the side.

367. The menu's large.

368. The menu's a little all over the joint. It is.

369. You know, really big.

370. You know, really big.

371. I don't have time to read all this.

372. It's got a lot of things on it.

373. Tonight's dinner service

374. Is busier than usual because Chef Ramsay is in town.

375. You ready to order?

376. And as customers order from this massive menu...

377. Okay.

378. Tickets are flying into the kitchen.

379. Here we go. Calamari marinara.

380. But the challenge

381. to perfect such a huge variety of dishes

382. is overwhelming for Chef Bryan.

383. I-I don't even know what to do.

384. It's absolute crazy. You know what.

385. Yeah. Huh?

386. Yeah. We got way too many tickets

387. up here.

388. Can't have 400 things on your menu.

389. Can't have 400 things on your menu.

390. You just can't do it.

391. I don't care who you are. Doesn't matter.

392. We're absolutely buried over here. Buried.

393. We don't even have these set up yet.

394. Unbelievable.

395. Although Chef Bryan is slammed in the kitchen...

396. It's like a circus over here.

397. The customers are not exactly sympathetic.

398. Well, I can't do it.

399. They're all waiting the same amount.

400. They're all waiting the same amount.

401. Like, we know!

402. Shut your mouth already!

403. Absolute crazy.

404. Adele's attitude is completely toxic

405. and it trickles down from us to the patrons.

406. It's 45 minutes into dinner service

407. And Bryan has finally completed the first orders.

408. I need this food out of the window right now.

409. However, just as fast as dishes

410. Are rushed to the dinning room...

411. They are quickly returned to the kitchen.

412. Hey, guys, the shrimps are just way too small.

413. Hey, guys, the shrimps are just way too small.

414. And she said the red rice in the risotto is just bland.

415. Just. Oh, my God.

416. I've had it today already. I've had it.

417. Why am I here? That's it.

418. - I'm taking a break. - This.

419. Bryan, two seconds.

420. Bottom line, I mean, it was just about overwhelming.

421. Disaster. Disaster.

422. Major.

423. It's the menu I was thrown into and it's a disastrous menu.

424. How can you get passionate

425. about cooking something you hate?

426. It's all over the place.

427. It's uncookable. Right.

428. I need to know that you're committed.

429. Committed to change. Yes.

430. 'cause they have no clue.

431. 'cause they have no clue.

432. This restaurant turnaround cannot depend on them.

433. It depends on you sticking with me.

434. Is that clear? Absolutely.

435. Okay. Thank you. Yeah.

436. Now that Chef Ramsay understands Bryan's issues,

437. They head back to the kitchen.

438. Here I go.

439. Meanwhile, Bill is ready to serve the tableside tsunami.

440. I get tired real quick.

441. But to help the business,

442. I'll do whatever I have to do.

443. No, it's medium rare.

444. If you just cut that a little bit,

445. you'll see it's medium rare.

446. What you have to do is cut it.

447. What you have to do is cut it.

448. No, but I mean,

449. cut it this way

450. 'cause it was sitting on a hot tile.

451. It's not medium rare.

452. Okay, I'm sorry.

453. Oh, jeez.

454. I got a 70-year-old man

455. going 'round and 'round

456. the dinning room.

457. He shouldn't be doing this at this pace.

458. I know, well, they're too cheap—

459. 'cause they're too cheap to hire anybody else.

460. What are they trying to do, put the father in the grave?

461. I mean, he's got one foot in there already.

462. He didn't even want to do this.

463. He didn't want— he wanted to retire.

464. He told me that. That's what hurts. Yeah.

465. Bill is overworked. And it's not fair.

466. Bill is overworked. And it's not fair.

467. After a night where he witnessed

468. A dejected chef, unhappy patrons,

469. and an overworked older owner,

470. Gordon knows he has to have a serious talk

471. with the tough mother-daughter team of Adele and Cheryl.

472. I wanted to talk to you both personally

473. and express my concerns about Bill.

474. I'm seriously worried about him

475. in a big way.

476. Running around at the age of 70

477. pushing the cart.

478. Why are you guys letting him do this?

479. He really doesn't work

480. He really doesn't work

481. That much.

482. You know what, it's always "Poor Bill."

483. That's Bill's nickname. "Poor Bill."

484. Why have you asked me to come here?

485. 'Cause I feel like I'm wasting my time.

486. Because we don't know what the problem is.

487. And the service downstairs tonight, how was that?

488. The kitchen... The kitchen was...

489. Was a disaster. Yeah.

490. So you employed the chef.

491. Yeah. Mm-hmm.

492. And he hasn't been given chance to cook.

493. He's cooking your menu.

494. He's cooking your menu.

495. Right, we never changed the menu since we opened.

496. He never gets a chance to show you what he can cook.

497. Because we felt that our food was very good.

498. Are you stupid?

499. I guess I am.

500. You're accepting that it's perfect

501. and I'm trying to tell you bluntly that it's not.

502. Yet you never seem to accept your own mistakes.

503. It's never your doing.

504. We thought our food was good, but now you just, you know,

505. said it's horrible.

506. said it's horrible.

507. You cannot see a problem in your own establishment?

508. No.

509. I'm being honest.

510. What I would like to see

511. is just a little bit more integrity

512. with owning up to the responsibility

513. to why this place is not working.

514. There's no acceptance of your own mistakes.

515. Good night.

516. Chef Ramsay realizes

517. That the only way to begin to fix some of these problems

518. is to do something these owners have never done.

519. Have a staff meeting.

520. It's so important

521. to clear the air.

522. If anyone has anything to say,

523. please talk about it.

524. I'll listen to anything.

525. Doesn't mean I'm gonna agree to it.

526. The menu needs to be simplified.

527. The menu needs to be simplified.

528. Are you kidding? Cut it way back.

529. People want to come in here in cutoff shorts

530. and have a beer and a burger.

531. Yeah, but you just started.

532. I don't even know how you cook...

533. Thoroughly yet.

534. You've got to have the confidence

535. and allow this man

536. to step up to the mark.

537. You need to be a little bit more entrusting on that

538. and less nervous about letting go.

539. I can't do my job if they don't let me do my job.

540. Okay, next question.

541. Okay, next question.

542. I can't understand

543. Why the you don't like me.

544. Well, Isabelle,

545. you're an excellent server,

546. but you don't frickin' listen!

547. But I know what I'm doing.

548. I don't need to be constantly told

549. the same thing over and over again.

550. Isabelle, please be quiet.

551. Why would you think you have to tell me

552. when I've been here for two years?

553. I know what the I'm doing.

554. Isabelle, you don't know when to shut up.

555. They don't want to hear opinions.

556. We're still going to get treated like garbage.

557. We're still going to get treated like garbage.

558. I don't think they're going to change.

559. Coming up, a fire storm no one saw coming.

560. Oh, my God.

561. Will it destroy Flamangos and tear this family apart?

562. Horrible.

563. That's coming up on Kitchen Nightmares.

564. No!

565. Centrally located next to the train station,

566. Flamangos has managed to push away its local customers.

567. Today, Chef Ramsay begins his plan to bring them back.

568. We're going to start making some changes.

569. Yeah?

570. I am afraid to make the change.

571. Change number one,

572. let this man cook something

573. that he wants to put on as a special tonight

574. without any interruptions from you two.

575. Second change, Bill,

576. Second change, Bill,

577. what is your favorite dish to cook?

578. My meat loaf.

579. When was the last time you cooked it?

580. Eight years ago.

581. Tonight, you're going to cook that as well.

582. Really! Yes, I don't want you 'round there

583. pushing the trolley out,

584. running around like a blue housefly.

585. Both items will go on tonight as specials.

586. My meat loaf that I've been making for years,

587. that I haven't made in a long time,

588. it's going to be great to have it on the menu tonight.

589. Your meatloaf,

590. What are you seasoning it with?

591. Fresh parsley and a little salt and pepper.

592. I enjoy cooking a lot better than pushing the trolley around.

593. I enjoy cooking a lot better than pushing the trolley around.

594. Bryan, what are you doing?

595. Chicken and shrimp jubilee.

596. Rosemary. Gorgonzola. Brown sauce.

597. Chef Ramsay definitely let me have free rein

598. on creating my own special.

599. And I wanted to prove to Bill and Adele

600. that I can do it.

601. I can handle the job.

602. Right. Very nice. Dig in.

603. That is so good.

604. Thumbs up? Yes?

605. - Everybody happy? - Yes.

606. I liked it, but I would never order meat loaf out—never.

607. I can't believe that Chef Ramsay wants meat loaf.

608. I can't believe that Chef Ramsay wants meat loaf.

609. Tonight, we kind of have a disaster.

610. So let's get set up. Let's get prepped.

611. We're opening up. Let's go guys, yes?

612. As Chef Bryan and his team

613. Prepare specials for tonight's dinner service,

614. no detail goes unnoticed by Chef Ramsay

615. out in the dinning room.

616. What—those nails. What's going on there?

617. What happened? Aren't they pretty?

618. Pretty? They're disgusting.

619. Chef Ramsay asked her about her damn nails.

620. Chef Ramsay asked her about her damn nails.

621. Cheryl is the '80s.

622. Are you high maintenance or what?

623. Huh? Serious. But I work hard.

624. Yeah. Unfortunately, the wrong places.

625. Hello. Hi.

626. Follow me.

627. All of our specials tonight are excellent.

628. Excellent choice.

629. I think there's hope adding the specials.

630. But will people like it? I don't really know.

631. Bryan, I want to see you step up to the mark tonight.

632. Okay? So get on top of it from the out. Yes, sir.

633. Ordering three jubilee, meat loaf, chicken special.

634. Come on.

635. Really big night tonight.

636. More importantly, these specials have to work.

637. But Bryan has to command the kitchen

638. and run it like a head chef.

639. Because, unfortunately, the owners employed him

640. as a line cook.

641. Tonight has to be his night.

642. Three jubilees picking up.

643. One meat loaf.

644. Many of the diners

645. Have ordered the specials...

646. Chicken special. And that has had

647. a positive impact on the kitchen.

648. You're doing okay. You're doing beautifully.

649. Bryan is not spread too thin

650. Bryan is not spread too thin

651. and is able to push out the food much more efficiently

652. than last night.

653. Go with this, please, please.

654. And in the dinning room...

655. How is everything?

656. Meat loaf and chicken jubilee specials

657. are creating a buzz...

658. While the original menu is creating a slightly different

659. kind of buzz.

660. I'll bring the owner, okay? To talk to you.

661. Adele. Yeah.

662. Table 31, the mahi is overdone.

663. Table 31, the mahi is overdone.

664. They want to speak with you.

665. I'm a little busy, okay?

666. I know you're busy.

667. I'm letting you know that they're waiting.

668. Tell them I will be out in a minute.

669. I did. That's what I did.

670. Okay. So stop bugging me!

671. I'm pretty fed up.

672. I'm treated like almost stupid.

673. Adele can be downright nasty and insulting.

674. Okay, complaints, what are they?

675. Here. Okay. Mahi?

676. Dry. So you don't want it.

677. Okay. Bastard.

678. Okay. Bastard.

679. I know when the customers come in,

680. you have to be positive,

681. but they're liars.

682. Mahi's killing me right here. I'm dying with the...

683. Which helped a lot.

684. But I was still discouraged with the old menu.

685. It just got a little backed up.

686. Oh, we missed the chicken penne.

687. Oh, we missed the chicken penne.

688. Is that going on the plate?

689. Need a chicken breast working on the grill.

690. Biggest panic in that kitchen now

691. is trying to get your head around doing this menu.

692. There's so many components of that menu

693. that you're reaching for this or reaching for that.

694. And everything's just so sporadic.

695. Nothing's streamlined.

696. And that's why it's an absolute nightmare.

697. I mean, a real nightmare.

698. Bye. Thank you.

699. Here's the good news.

700. Chicken special, meat loaf,

701. were a big hit.

702. Now the changes may have been subtle,

703. Now the changes may have been subtle,

704. but it wasn't enough.

705. Nowhere near enough.

706. In order for this to work,

707. whether Adele or Cheryl likes it,

708. this places needs to take a dramatic turn.

709. In fact, the biggest turn its ever had

710. since this place has opened.

711. It's time to say good-bye to the tropics

712. in the center of New Jersey.

713. Oh.

714. Everybody, stand up,

715. grab a chair from the dinning room,

716. and follow me.

717. and follow me.

718. Let's go.

719. I was just wondering what's going on.

720. Grab a chair. Take two. Let's go.

721. Oh, my God. Oh, my God. Oh, my God. Oh, my God.

722. What's gonna happen?

723. - Oh, hold on. - No!

724. What do you mean "No"?

725. That's Willy, my alligator.

726. Trust me. I need him.

727. In the truck.

728. I can't believe Chef Ramsay grabbed my alligator

729. and just threw it in the truck.

730. Just threw it in there.

731. Hey, easy with my chairs!

732. Hey, easy with my chairs!

733. I need the menus. Ah.

734. Ah.

735. I don't think it's funny.

736. Watch if you want to keep your job.

737. Right.

738. I want that alligator.

739. They are not getting that.

740. Cheryl and Adele are in complete denial

741. about this place.

742. Nobody wants this tacky tropical decor.

743. They better not throw that stuff out

744. Or there's gonna be a problem!

745. Oh, my God.

746. What is going on?

747. What is going on?

748. I want my alligator!

749. Come over.

750. I had a very good feeling

751. That this is the beginning of the end of Flamangos.

752. Adele, the only way I know

753. when I leave Whitehouse Station

754. that the tropics aren't gonna creep back in

755. is to burn them.

756. Gone are the menus. Gone are the bamboo.

757. Gone are the crocodile.

758. Gone are the pineapples.

759. The tropics are going.

760. The tropics are going.

761. My greatest fear is to lose everything we worked for.

762. 3, 2, 1.

763. The only way I know

764. when I leave Whitehouse Station

765. that the tropics aren't gonna creep back in

766. is to burn them.

767. The tropics are going.

768. 3, 2, 1.

769. Hold on. Wait. Sorry.

770. I forgot the most important thing.

771. The sign.

772. Say good-bye to Flamangos!

773. I can't tell you how happy I am

774. I can't tell you how happy I am

775. to see that Flamangos sign gone.

776. Ready? I'm gonna leave it to the expert.

777. Thank you so much.

778. Please do it quickly before they change their mind.

779. Look at that.

780. Anyone for cooked alligator?

781. That was a good one.

782. It feels great

783. To watch Flamangos go up in fire.

784. Adele may be upset that she's losing the tropic,

785. Adele may be upset that she's losing the tropic,

786. but it wasn't working.

787. It's as hot as Florida here.

788. That is amazing.

789. Wow!

790. It's all right, Ma.

791. I don't want you to be upset. Please.

792. She is. You're gonna make me cry now.

793. I am devastated right now.

794. I am devastated right now.

795. Change is difficult.

796. It is. And sometimes it's hard to say good-bye to the past.

797. You know that.

798. It'll be all right, honey.

799. It'll be fine. It's just the tropics.

800. The four walls are fine.

801. We have faith in you.

802. The past is gone.

803. It will be for the better.

804. But Adele needs to come around.

805. Now I have regrets.

806. I don't know what's to come. So we'll see.

807. I don't know what's to come. So we'll see.

808. It's all right, baby.

809. After getting rid of the tropics,

810. Gordon now moves ahead with his plan

811. to transform Flamangos.

812. Good morning!

813. Good morning.

814. How are we?

815. Okay. Nervous.

816. I told you the change would not be subtle.

817. And it's important you embrace change.

818. That's not easy. But it's for the best.

819. Ready? Ready.

820. Good-bye, Florida.

821. No more mangos.

822. No more mangos.

823. Welcome to the Junction.

824. How appropriate is that?

825. Yes. Railroad tracks.

826. Junction means trains.

827. But Junction also means coming together,

828. which is what this community's gonna do on a daily basis.

829. They are gonna come together

830. at the Junction.

831. Oh, I love it.

832. Adele, how does it sound?

833. Interesting. Interesting.

834. Takes me awhile.

835. Takes you awhile. Yes.

836. I'm not happy about the name.

837. I'm not happy about the name.

838. Come in. Welcome to the Junction.

839. Oh, my God! Come in!

840. Look at the size of this place!

841. To open up this room was absolutely crucial.

842. It looks twice the size.

843. Oh, my God!

844. The wow factor was everything.

845. I can't believe the wall isgone.

846. The tropics have gone.

847. The tropics have gone.

848. This restaurant was claustrophobic.

849. It's much more open!

850. Sanded down and just dressed the tables

851. to match the chairs.

852. The pineapples have gone.

853. And more importantly,

854. it's just lighted the whole place up.

855. Look at the raw bar!

856. There is no longer a raw bar.

857. This is milkshake heaven.

858. It's perfect. It's a lot more casual now.

859. I'm very excited about the Junction.

860. Adele, what do you think? I don't like it.

861. You don't like it. I hate blue.

862. You don't like it. I hate blue.

863. Unbelievable.

864. I'm dumbfounded.

865. I don't think I have ever heard

866. anyone say they hate the color blue.

867. I hate it.

868. You hate it. I hate it.

869. How can you be positive about something you hate?

870. Ugly.

871. I want to throw up. I hate it.

872. Hate. Hate. Hate.

873. Oh, my God.

874. The changes to what was once called Flamangos

875. has been dramatic.

876. Looks terrible.

877. And Adele is finding it hard to accept any of them.

878. I loved what we had.

879. That's all.

880. And, uh, this is a very drastic change.

881. And...

882. I really don't like it.

883. Think about your customers.

884. 'cause this is not for you to sit and enjoy.

885. This is for you to run as a business.

886. This is for you to run as a business.

887. I regret it right now.

888. But I want to see the menu,

889. you know, and see how it's all gonna come together.

890. Adele. Thank you.

891. Now, this is trying

892. to keep it in keeping

893. with what's happening in the community.

894. It's diverse.

895. It's sophisticated.

896. And more important,

897. it's modern.

898. How's that read for you? I mean, it—it's simple.

899. There's a little bit of everything for everyone.

900. Burgers. Meat loaf. We do a chicken.

901. It's comfort food, but it's fancy comfort food.

902. It's comfort food, but it's fancy comfort food.

903. There's no other place around here like this.

904. What do you think of the menu?

905. I mean, this is very limiting.

906. Very limited menu.

907. This menu is so limited,

908. it's not gonna be successful.

909. People are not gonna come in with that small, small menu.

910. I'm trying so hard to help here. Yeah.

911. There's one thing I need to say to you

912. is that you cannot be personal

913. about nostalgia that hasn't worked.

914. And you have to embrace change.

915. Because if you're not gonna embrace change,

916. do yourself a favor,

917. shut the shop and retire.

918. shut the shop and retire.

919. She has to get used to it

920. because this is what's going to bring people

921. into this restaurant.

922. And Adele's sitting

923. looking like she wants to throw herself

924. in front of a train.

925. After Chef Bryan spent the day

926. Learning the Junction's concise menu...

927. That looks marvelous.

928. Chef Ramsay introduces the staff

929. to the new dishes.

930. Just have a look at the portion size.

931. It's in keeping with the plate.

932. This is a hallmark.

933. Not just a burger,

934. three different.

935. three different.

936. Mini buffalo, meat loaf, and a turkey burger.

937. The bigger portions,

938. glazed salmon.

939. A simple, delicious roast chicken.

940. Who'd like a taste?

941. Dig in.

942. Dig in. Dig in. Dig in.

943. I mean, it has to be somewhat moist.

944. Mm.

945. That's different. That's good.

946. These salmons are so juicy.

947. I hate salmon.

948. I love salmon. Ugh.

949. Tastes like a fish.

950. Adele, how's the salmon, darling?

951. Ugh.

952. Blech.

953. The new menu is exactly what we needed.

954. The new menu is exactly what we needed.

955. It's nice and simple.

956. But Adele has a very hard time accepting change.

957. This is their last chance to pull this place out.

958. Just go with it.

959. Ugh.

960. It's 30 minutes before the doors open

961. To this new restaurant.

962. You got your salad bowls?

963. Yeah. I'm ready. Beautiful.

964. And everyone is excited

965. About the menu and decor.

966. Everyone except Adele,

967. who has hidden herself in the kitchen

968. on the dessert station.

969. What are you looking for?

970. What are you looking for?

971. For apple crumble. It's out.

972. Joe, can you do deserts?

973. Yes, sir.

974. Here, give me. I'll take that.

975. He's fine.

976. He can do a desert!

977. All right.

978. I need your smile.

979. I'll be right out.

980. I'm very nervous.

981. It shouldn't be to my liking.

982. It's to what the customers will want.

983. I don't know if they're gonna like this.

984. I really want to go home.

985. I really want to go home.

986. Did you just say you want to go home?

987. Yes, I did.

988. Right now, I don't feel my mother feels she has hope.

989. The register has to start ringing

990. for her to feel more confident

991. 'cause I know she's mortified.

992. As the restaurant

993. Starts to fill up with customers,

994. Chef Ramsay inspires the kitchen staff

995. for the big night.

996. Right, bry, you ready?

997. Yes, sir.

998. When I get an owner like that out there

999. that tells me she wants to go home,

1000. tonight, I need you

1001. get even more in control

1002. to make this thing work, yeah?

1003. to make this thing work, yeah?

1004. Let's do it. Yeah.

1005. Feel great about the new menu.

1006. This is a new beginning.

1007. Let's take it from there. The sky's the limit.

1008. All right, let's do this.

1009. Really. Thank you.

1010. It's open. It's, um, inviting. Right?

1011. You should hear what those people just said.

1012. I know. They love it.

1013. They love it and that it's—

1014. this is more inviting to go to than it was before.

1015. I'm gonna have the glazed salmon.

1016. Ribs. Okay.

1017. Chicken jubilee. Lemon chicken.

1018. With the first orders in,

1019. The pressure shifts to Chef Bryan,

1020. who must execute the Junction's new menu.

1021. We're gonna do a salmon and a jubilee next

1022. So let's finish those.

1023. Put the whole pan in the oven.

1024. Don't need a sizzler plate. Beautiful.

1025. 20's in the window.

1026. Good. Well done.

1027. Thanks to Chef Ramsay's more focused menu,

1028. Bryan is able to get orders out in a timely manner.

1029. Table 30 in the window!

1030. Table 30 in the window!

1031. And more importantly... This is money.

1032. The customers are loving the food.

1033. This is really good. Who would've thought you could fry a dill pickle?

1034. This is nice. Very tasty.

1035. I like this and it's—it's nice and bright.

1036. It's too bright. I don't like it.

1037. Ugh.

1038. Now where's the old bag— where's mum?

1039. What?

1040. I just don't have the patience anymore for anything.

1041. Nice to see you.

1042. Oh. Here we are.

1043. He says it's gonna work.

1044. How stupid can he be?

1045. How stupid can he be?

1046. Ugh.

1047. Can I have a quick word with you—two seconds?

1048. Wait.

1049. What's the matter? I'm very upset.

1050. I don't like this setup. The decor.

1051. You can make this work

1052. only if you believe in it.

1053. You don't believe in it.

1054. Your negativity's

1055. gonna rub off on your staff,

1056. it's gonna rub off on your daughter,

1057. and the customers will be feeling it.

1058. I don't know. We'll see.

1059. I need to get out of here.

1060. I have to be proud of what I'm doing.

1061. I am not proud of this.

1062. I am not proud of this.

1063. I would never run a restaurant like this.

1064. I want to go home.

1065. I would rather close the doors.

1066. It's opening night at the Junction.

1067. And even though the customers are happy...

1068. Very well seasoned.

1069. Adele is miserable

1070. And ready to leave.

1071. I want to go home.

1072. Chef Ramsay is frustrated.

1073. And he knows the only way to get through to Adele

1074. is through her husband, Bill.

1075. Why is Adele so against it?

1076. Help me. Please.

1077. She's that way.

1078. But she's our first point of contact.

1079. Yeah. Do me a favor

1080. and just ask her to put a smile in that face.

1081. On her face.

1082. Okay, I will do that.

1083. Okay, I will do that.

1084. Adele can't hide her emotions.

1085. If she's mad, you're gonna tell.

1086. And it's a struggle to get her to go in your direction.

1087. But I'm gonna give it what I got.

1088. How you doing? Okay?

1089. I'm scared. I'm so nervous.

1090. Don't be scared.

1091. Just keep smiling.

1092. Smile. Smile.

1093. There you go.

1094. My mother is a hard shell to crack.

1095. My father is great. He's talking to her.

1096. Trying to make her feel better.

1097. Wonderful job.

1098. Wonderful job.

1099. It's delicious. Yeah. Thank you.

1100. Good. I'm glad you enjoyed it.

1101. Ah.

1102. Do you like Bill's meat loaf?

1103. Yes. Oh, yeah. Good.

1104. I wanted to tell you how beautiful the chairs

1105. and stuff are.

1106. You like it. Yeah. I do.

1107. She is lightening up.

1108. Is she lightening up? Yes.

1109. I don't think I've got that long.

1110. It's got to happen before I'm 70.

1111. I told you, she's a pain in the ass.

1112. She is. Yeah, but you didn't tell me on what scale

1113. of a pain in the ass she is out of 10. oh, she's 11. 11.

1114. Excellent.

1115. this is great. oh, good.

1116. this is great. oh, good.

1117. This is wonderful. Thank you.

1118. It was a success. People love the food.

1119. And I feel that there's hope. Everybody's happy.

1120. It was very good.

1121. Good. I'm glad you enjoyed.

1122. In spite of the dramatic changes,

1123. The staff rose to the occasion.

1124. Done. Done.

1125. And customers left happy.

1126. And now even Adele appears to be coming around.

1127. First of all, I want to thank everybody

1128. for all their hard work, yeah?

1129. And a big thank you to the queen.

1130. I'm serious.

1131. I'm serious.

1132. Why? There were a lot of changes.

1133. Yes, it was scary. But you pulled it off.

1134. It's very hard to put the past behind me.

1135. I think the restaurant could be successful.

1136. But I don't know. Only time will tell.

1137. When I first arrived,

1138. you'd lost touch with your customers

1139. in the community.

1140. Tonight, you reconnected in a big way.

1141. Tonight, the Junction,

1142. even though the history is very short—

1143. even though the history is very short—

1144. it's only three hours old—

1145. is a success.

1146. But it's only

1147. the foundation, okay?

1148. You need to build on it together.

1149. Chef Ramsay definitely is giving us a second chance.

1150. And I'm just very anxious to be successful.

1151. And I see the light at the end of the tunnel.

1152. I will be back.

1153. And I'll take great pleasure

1154. in witnessing the success.

1155. And by the time I get back, madam,

1156. I want you moved out of that house.

1157. Yes?

1158. Promise me. I promise.

1159. Promise me. I promise.

1160. Okay. Good. Well done.

1161. Seriously well done, yes?

1162. What I've learned from Chef Ramsay

1163. Is change is good and I'm up for it.

1164. Thank you. Take care. Can't wait to see you.

1165. And maybe I'll get some of the money back

1166. that I put into this place.

1167. Then I could retire!

1168. Right. Good night.

1169. Yes?

1170. Big kiss.

1171. God, it's so nice to see you smiling like that.

1172. You know that.

1173. Well, I'm glad you enjoyed New Jersey.

1174. At least this part of it.

1175. I'm thinking of moving here.

1176. Oh, my God.

1177. God help you.

1178. God help you.

1179. What a week.

1180. We made some dramatic changes here.

1181. We changed the menu. We changed the decor.

1182. We even changed the name.

1183. That, honestly, was the easy part.

1184. The hardest part was changing Adele.

1185. She has to look forward,

1186. otherwise the history of the Junction

1187. will be a short one.

1188. God, I'm a long way from home.

1189. There goes my train. Come on.

1190. There goes my train. Come on.

1191. In the days that followed,

1192. Adele slipped back to her old stubborn self

1193. and started to redecorate the Junction.

1194. The new, concise menu, however, remains in place

1195. and is a hit in Whitehouse Station.

1196. We're doing meat loaf.

1197. I like that.

1198. That looks good.