Kitchen Nightmares 1x6

1. Tonight on "Kitchen Nightmares,"

2. Gordon goes to Los Angeles and discovers

3. a pizzeria on its last legs.

4. In movie terms, you've gone straight to DVD.

5. Gordon has oneweek to take this restaurant

6. from two thumbs down—

7. There we go.

8. Cue action drama.

9. —to a box office smash.

10. But with a boss who's in la-la land—

11. My pizzas will be in supermarkets?

12. What?

13. Sebastian's all over the world.

14. Oh my god.

15. —and a spaced out menu—

16. We have a concept.

17. What we have is 20 different combinations.

18. —this may behis toughest challenge yet.

19. That guy needs therapy.

20. I'm a damn good cook.

21. And when the owner flips out—

22. This is my fucking life!

23. We're done.

24. Get the team out of here.

25. —and breaks all the rules—

26. He just changed like DoctorJekyll and Mister Hyde.

27. —Gordon gives him a cold review.

28. I've never ever, ever, ever met someone

29. I believed in as little as you.

30. Tonight on "Kitchen Nightmares."

31. Burbank, California, hometo major Hollywood studios

32. whose employees enjoy dining and making

33. deals at the local restaurants.

34. But there's one restaurant that is

35. not benefiting from this location,

36. and it's in financial hell.

37. It's a neighborhood pizzeriacalled Sebastian's, named

38. after its owner who is also a part-time actor,

39. and who's about to receive muchneeded help from Gordon Ramsay.

40. How's everything going?

41. SEBASTIAN I've owned the restaurant

42. a little over two years.

43. I can cook anything.

44. Aye, that's a sandwich.

45. And my mother

46. has been teaching me since I could walk,

47. so I guess that's my formal training.

48. My ability is endless.

49. Put it in front of me andl'll make the dish for you.

50. I'll eat it myself.

51. I think I'm very polite to my staff.

52. This is unbelievable.

53. Treat them great.

54. Lou?

55. Veryunderstanding, I think.

56. This is filthy.

57. This is ridiculous.

58. When he gets upset you might see

59. pans flying across the kitchen.

60. Better duck.

61. That's all I have to say.

62. Ask them to do one damn thing, one thing.

63. This is why we're losing money.

64. Sebastian's always beenkind of abrasive at times.

65. Sometimes the things he says are like what?

66. Everything's a bigjoke to everybody, right?

67. Big joke. They're not paying the bills.

68. People are scared of Sebastian.

69. This is ridiculous.

70. I just don't deal with crap.

71. I don't.

72. You make something wrong, I've told

73. you how to make it six times, I have

74. no problem with firing you.

75. I have no problem at all.

76. I fired 49 people in the last year.

77. I'm trying as hard as I can.

78. I'm still getting used to the menu.

79. It gets exhausting explaining the menu.

80. I know.

81. It's overwhelming.

82. I've created a uniquemenu that nobody else has.

83. We have 23 gourmet flavor combinations.

84. There's 21 gourmet flavor combinations.

85. There's 20 gourmet flavor combinations.

86. Wait,

87. Pick a flavor combination, and then you add beef, chicken,

88. portobello mushroom, or steak—

89. shrimp?

90. Wait, can I start over?

91. So the meat is in the combination?

92. If I saw it, I can do it.

93. I mean, because—

94. No, no, it's chicken— let me start over.

95. Let me look at it, real quick.

96. That's seriously the menu.

97. The majority of the servers are actors.

98. We all know it's really expensive to live in LA,

99. so we need to make money, but Sebastian doesn't do

100. a good job running Sebastian's.

101. Something going on over there?

102. I'd say 90% of time we are losing money.

103. Call him, Daddy?

104. Hey, mama!

105. Hey.

106. My wife originally investedprobably about $300,000.

107. What's up, buddy? What's up mama?

108. I'm very fortunate she does make good money.

109. Yeah, I wish.

110. We need checks.

111. I basically control all of the cash.

112. The investment gets to be resentful,

113. because it's so daunting.

114. I did $490 today, all day.

115. It's hard sometimes to look at my wife

116. and let her know that I don't have the money.

117. If things don't change here at Sebastian's—

118. Hey, guys.

119. —I don't see us openlonger than six more months.

120. I really don't.

121. It's 8 o'clock and there'snobody here, so we're gonna go.

122. Let's go.

123. Get outta here.

124. It would be very sad for this place to close

125. because I love this place.

126. Coming in day today, trying to deal with that,

127. it takes every bit of strength I have

128. sometimes to really hold on.

129. Live music, woodfire, breakfast, plasma TVs.

130. Sebastian's, finally found it.

131. It's here right amongst all these studios

132. and on the front out there, very tacky.

133. God.

134. Sebastian? - Yes.

135. Yeah, Gordon, how are you?

136. Yes, chef Gordon, how are you sir?

137. - Very well, yourself? - Pleasure to meet you.

138. Likewise.

139. Working here with Chef Gordon Ramsay.

140. It's like as an actorhaving Robert De Niro say,

141. you know what, I'm gonna help you with this role.

142. Man.

143. - Let me take a seat. - Please.

144. I'll go with this one here, actually.

145. OK.

146. Thank you.

147. Do you always serve? - Do I always serve?

148. No, but I do greet and meet every customer

149. that walks in the door.

150. Jesus.

151. Every single customer, whetherl come over and just say hello,

152. or I spend 10 minutes, sitdown, and have a glass of wine

153. with you.

154. You sit down with thecustomers and drink wine?

155. Why not?

156. Fuck me.

157. There's photographs on the menu, pictures.

158. Are these real, these photographs?

159. Yes they are, sir.

160. I took those myself.

161. It looks ghastly.

162. I've always had one simple rule.

163. Yes sir.

164. If I ever come across a menu with photographs,

165. get the fuck out of there.

166. Our menu concept is very unusual and unique.

167. I love the variety.

168. Would you like a walkthrough of our main concept of the menu?

169. Concept?

170. We have a concept.

171. Please.

172. Over here is our mainconcept of the restaurant.

173. What we have is 20 differentcombinations of marinades,

174. toppings, and seasonings.

175. What you do is you choose one and then

176. you add it to eitherchicken, portobello mushroom,

177. New York strip, or shrimp.

178. Angus rib-eye, prime cutthat's cut for Sebastian's.

179. You can have one of thesecombinations with an entree,

180. with chips and gravy on the side, if you like,

181. with one of our side salads.

182. Available at any point in time, we

183. have a half-pound Angus prime burger.

184. I have, actually, 20 more.

185. You're serious?

186. Yes, sir.

187. God.

188. I never heard such a complexmenu in my entire life.

189. Probably not.

190. OK.

191. OK, I'm gonna start with some calamari.

192. Calamari?

193. Yes. They're fresh?

194. Yes, it is.

195. Small portion of calamari.

196. OK.

197. Chef Gordon questioned thequality of the calamari.

198. My calamari is fresh.

199. And then for my entree, I'dlike to have a New York strip.

200. OK.

201. Can you make me a little fresh pizza?

202. What type of pizza would you like?

203. - You decide. - I'll decide?

204. Perfect. - Thank you.

205. Lou, set me up a small dough, please.

206. And what's your name?

207. Sonja.

208. - Sonja, good to see you.- Nice to meet you.

209. - What do you do? - I'm an actress.

210. - You're an actress? - Yes.

211. Ah.

212. Order up!

213. Do you play with Sebastian?

214. Cause he's an actor?

215. Oh, no I haven't.

216. And the calamari, are theyfresh or are they frozen?

217. They are frozen.

218. Frozen.

219. He told me they're fresh, and they're not fresh,

220. they're frozen.

221. That confirms two things—

222. shit chef, and a dishonest one.

223. Can I get you anything?

224. No?

225. He asked me for a sick bag.

226. I didn't know what to say, so I was like, OK.

227. Oh, god.

228. He said he wanted a puke bag.

229. Excellent. Fantastic.

230. I didn't know what to say, though.

231. You don't have to say anything.

232. - OK. - Just say yes, sir.

233. Walk away. - OK.

234. - No problem. - OK.

235. Sebastian, just, you could tell in his face

236. that he wasn't very happy with the comment.

237. I understand the guy's a professional,

238. but to say something like that, a sick bag?

239. Come on.

240. This is the house speciality?

241. Um, yes.

242. Yes, and what kind of pizza is it?

243. What flavor?

244. - It's a Popeye pizza. - Popeye?

245. - Yes. - Thank you.

246. You're welcome.

247. Hey.

248. So I got the chef here, chef Gordon Ramsay.

249. Yeah, he's in the dining room eating.

250. Yeah, he thinks my food is terrible.

251. Yep.

252. A waitress asked, can I get you anything else?

253. He said, yeah, a sick bag.

254. Yeah.

255. I don't agree with his opinion.

256. Throw him out?

257. Yeah.

258. With two wood burning ovens

259. there, I thought at least they would

260. be in position to do a stunningpizza, but the base is soggy.

261. It's all watery.

262. Surely it's a crime if theymake the fresh pizza dough here.

263. Sonja.

264. I want you to plate it to him, and I

265. want you to say, El Sebastian'smother would say, Mangia!

266. Mangia?

267. Yeah.

268. And as Sebastian'smother would say, Mangia!

269. It's very difficult to mangiawithout my knife and fork.

270. Of course, I'm sorry.

271. I should have brought you a clean one.

272. - You've got the part. - Thanks.

273. - Relax. - OK.

274. It looks like a can of dog food.

275. What an embarrassment to New York strip steak.

276. Just chopped and cooked to howeverything's under-seasoned.

277. Enough canned pet food, today.

278. Right now—

279. Yes?

280. —OK, in my mind, I'm hoping that you can act,

281. because you clearly can't cook.

282. The food was shocking.

283. The calamari wasn't even fresh.

284. Why do you need to lie tome on a professional front?

285. Calamari?

286. They're fresh?

287. Yes, it is.

288. They are frozen.

289. Not going to buy top calamarito mix in the seafood medley.

290. We're not a four-star restaurant.

291. Everything is cooked to order.

292. Even our hamburgers that we juststarted making, we make fresh.

293. - Pizza dough? - Pizza dough, no.

294. That comes in flash frozen for us.

295. I thought pizza was your speciality?

296. I thought that's whatthis place was famed for?

297. No, sir.

298. Our menu, that concept that baffles you,

299. that's what we're famous for.

300. That's why they're queueing up at the door

301. and you're packing them in right now?

302. I don't know why my business isn't there.

303. So you're telling me now that those 20

304. combinations are something that's

305. blowing your customers away?

306. Unbelievably.

307. Yeah, blowing them to theother end of the fucking world.

308. I was basically kicked in the face.

309. To me, that shows ignoranceand a lack of respect.

310. I truly have no respectfor the man and his awards.

311. They mean nothing to me at this point.

312. OK, my pizzas soon will be in supermarkets.

313. What?

314. I would love to franchisethis and have a Sebastian's

315. all over the world.

316. Oh my god.

317. Just think how that sounds.

318. Sebastian's all over the world.

319. That makes me excited.

320. You haven't gotfucking one right so far.

321. How the fuck can you think about two?

322. I need some fresh air.

323. The guy's gone.

324. This guy is seriously off his fucking trolley.

325. I just won that one. I won that one.

326. What on earth is going onhis fucked up, delusional mind?

327. Woo! I won that one.

328. I won that one. - What happened?

329. He was giving me shit,

330. then I gave it back to him, then he was like, uh, whatever.

331. Sebastian? Yes?

332. Hello, chef.

333. Listen, big boy.

334. Right now, you've won jack fucking shit.

335. You've got the audacity to stand there

336. talking to me about a franchise when we

337. can't even get a pizza right.

338. It took everythingin me not to just freak out.

339. I've been here two years.

340. It may not seem like a lot.- What have you got to show?

341. - What have I got to show?- Yeah.

342. I'll tell you what I have to show.

343. Tell me.

344. Pride.

345. You're delusional.

346. That is your opinion, sir.

347. A lot of people feel that way about you.

348. What's successful about out there?

349. I'm still here.

350. That's what makes it successful?

351. You just answered my question.

352. I'll see you later.

353. Yeah.

354. Fuck me.

355. Woo!

356. Fucking hell.

357. I think I won that one.

358. Yes.

359. Coming up, Gordon finds

360. that when it comes to cooking—

361. It's frozen? Frozen.

362. Frozen.

363. —Sebastian thinks inside the box.

364. You're happy to be a fake chef, aren't you?

365. And later, when Sebastian loses it—

366. This is my fucking life!

367. We're done.

368. Get the team out of here.

369. —Gordon tells it like it is.

370. I've never ever, ever, ever, met someone

371. I believed in as little as you.

372. Coming up on "Kitchen Nightmares."

373. After a lunch that was not onlydisappointing, but confusing,

374. Gordon returns toobserve a dinner service.

375. What's up, beautiful?

376. Hi.

377. How are you doing?

378. Good.

379. Good to see you.

380. I'm gonna come out andhave a beer with you guys.

381. - Nice. - Yes.

382. We get a lot of directors, produces, you know,

383. industry people coming in.

384. Yeah, man.

385. Holy shit.

386. I'm like, how do I know this guy?

387. You're not used to see—

388. The majority of the serversare actors, rappers, models.

389. I'm a model, myself.

390. I've gotten a couple of gigsoff working at Sebastian's.

391. How you doing, brother?

392. Good to see you.

393. Sebastian's is the young who's who of Hollywood.

394. But for these young actors,

395. their biggest performance happens

396. nightly when they have to sell Sebastian's

397. over-complicated menu.

398. OK, let me explain the menu to you.

399. It's a little bit different.

400. There are 20 gourmet flavor combinations.

401. You decide if you want chicken, portobello

402. mushroom, New York strip.

403. It can take up to like 20minutes, because there are

404. so many different combinationsand so many different options

405. you have on our menu.

406. And you decide if you would like it

407. in a roll as a sandwich, ona bed of lettuce as a salad,

408. or just as an entree.

409. While the waitressesstruggle with the menu,

410. Gordon hopes to observeSebastian leading the kitchen,

411. but that is not the case.

412. Q, I'm selling table 100.

413. I got the siciliano.

414. Give me the shrimp Pittsburghwith a caprese salad.

415. Coming in 20 seconds.

416. I love to cook.

417. That's my passion.

418. I love to cook, so it'scrazy, but my strong point

419. is when we're busy. - All of this, right?

420. All of this.

421. And then you deep fry it?

422. Bloody hell.

423. Is there ever anythingthat's ever cooked homemade?

424. Very rarely?

425. And what are you putting in there?

426. This is just the potatoes.

427. We just pack them through.

428. And do you make fresh creamed potatoes?

429. I believe it comes in frozen.

430. Frozen?

431. So what do you do to it?

432. We just heat it up.

433. You just heat it up?

434. So it's not even powdered mash.

435. It's already made in a factory and it comes in?

436. Yeah.

437. Processed mashed potato.

438. Noticing the lack of fresh food,

439. Gordon heads to the fridgeto confirm his suspicions,

440. and what he finds is a key reason as to why

441. the restaurant is failing.

442. It's definitely processed.

443. A fridge stockedwith prepackaged, frozen food.

444. Nothing's fresh made? It's all brought-in sources?

445. Yes, sir.

446. Yes, yes, yes.

447. I don't think we should beserving as much of the stuff

448. that we do out of cans.

449. I think that most of thestuff we serve out of cans,

450. we can probably make that in-house.

451. Where's your bought-in dough?

452. And to Gordon'samazement, even the pizza dough

453. is frozen at this pizzeria.

454. - And you get them in frozen?- Yes.

455. It comes in frozen.

456. I think it's one of the bestfrozen doughs I've seen,

457. and it's the only way we can, right now, save $1.

458. With the presence of a world class chef in the house,

459. Sebastian decides it's timeto take over in an attempt

460. to impress Chef Ramsay.

461. Baselli, Lou, pizza.

462. Us three work here. OK?

463. Thank you very much.

464. I got it, Lou.

465. I can do it, I can do it.

466. I just moved Lou to another station

467. where I thought she'd bemore useful at that point,

468. and I could kind of just regain things.

469. I have no idea why heasked me to come over here.

470. Next pizza you guys have I want to make.

471. I was really wanting to show Gordon

472. that my ability is endless.

473. There's nothing I can't cook.

474. Put it in front of me, I'll make it.

475. That's gone.

476. That's fucking— That's history.

477. They taste better than they look.

478. And to make matters worse,

479. this pizzeria's most importantcooking device is not the pizza

480. ovens, but a microwave.

481. Order up!

482. Holy fuck.

483. Now, Sebastian's carelessness

484. is affecting the customers.

485. I had a salad go out and it had a hair in it.

486. Is it yours?

487. It's not my hair, because it's not dyed.

488. No, I don't want to see you eat it.

489. My waitress came over tome and told me that there

490. was a hair in her salad.

491. What happened?

492. I just took a piece of hair out of my mouth.

493. I was eating the salad.

494. A piece of hair?

495. It was going down my throat.

496. My friend saw me pull it out of my mouth.

497. I'm going to make you a fresh new salad

498. in just a few moments.

499. I don't think I want another salad.

500. The salad's gone and so is your pizza.

501. Pizza is on us tonight.

502. Thank you.

503. You're welcome.

504. Food that was comped, there was $300

505. worth of food comped tonight.

506. We got that one coming out.

507. We fucked up this one, this one's on the house.

508. Make some friends.

509. Make some friends.

510. Come on, pay attention.

511. With dinnerservice coming to an end,

512. Gordon has many concerns.

513. I need somebody over here toget some of these plates going.

514. Not the least of them being that the owner

515. seems to be unconcerned.

516. You'll come back tomorrow.

517. I'll be sitting on the same couch,

518. curled up with a bottle of vodka just going,

519. ha, ha, ha, talking to myself.

520. How are you, chef?

521. Fine, thank you. And you?

522. I'm doing OK.

523. Yes, I am.

524. He didn't think that that was professional.

525. Did you need me, chef?

526. I need two minutes with you, on your own.

527. OK.

528. I'm gonna get inside and work.

529. You guys going to hang out for a little bit?

530. Yeah.

531. I was kind of upset atchef Gordon at that point.

532. I felt like he was being a little unreasonable.

533. Let's just have a little taste together.

534. What is that taste for you?

535. It's not great.

536. It's a little dry.

537. It's cut the fucking end off, squeeze it into the container,

538. and send it.

539. A lot of stuff isn't homemade.

540. 95% of the stuff is bought-in.

541. OK, I was going to go with 80%.

542. This shit is the most disgusting

543. bought-in crap I've evertasted in my entire life.

544. It's almost more important for me

545. to let this go out at halfits quality, and go out

546. and make sure the guests arehappy and meet the guests

547. and talk to them.

548. You're happy to be a fake chef, aren't you?

549. No, because I don't believe I'm a fake chef.

550. It's a franchise-able concept.

551. Why are you so fucking obsessed with becoming

552. famous with a franchise?

553. Why can't you just have a restaurant

554. and cook your ass off, and get customers in here

555. for the love of what you do?

556. I was hoping that this would be

557. my launching pad for my name.

558. How?

559. That's not cooking.

560. If you are convinced in your own mind

561. that what you're doing is goingto work, you're beyond reach,

562. you know that?

563. Really?

564. Fuck me.

565. Up next, the oldmenu is gone with the wind.

566. There's the confusion.

567. But a new menu—

568. I don't see any uniqueness.

569. —has Sebastian seeing red.

570. And later—

571. This is my fucking life.

572. We're done.

573. Get the team out of here.

574. He just changed like Dr. Jekyll and Mr. Hyde.

575. —Gordon givesSebastian the painful truth.

576. I've never ever, ever, ever, met someone

577. I believe in as little as you.

578. Coming up on "Kitchen Nightmares."

579. In a town known for its movies, tonight's dinner service

580. is a major flop.

581. The nominees for the most confused

582. restaurant in Hollywood is Sebastian's,

583. Sebastian's, and Sebastian's.

584. And your most famous words tonight

585. was not any form of delegation, organizing, insight.

586. It's on me!

587. Comp that one.

588. I'll take care of that bill.

589. Serve that to there.

590. You're running a business, not a freebie,

591. drive by, pick up, and go home.

592. You shouldn't be saying that at 10 to 9

593. in the middle of a bloody busy night.

594. What did we comp up in terms of dollars?

595. Probably close to $300.

596. $300?

597. Yeah.

598. Shit.

599. I don't know what to say.

600. Working with Gordon is going to be a challenge.

601. I felt like he was being a little unreasonable.

602. Here's the thing.

603. What needs to happen here, big change.

604. We will have a new menu.

605. Are you all right?

606. It's day two, andafter yesterday's eye opening

607. observations, it's time for Gordon to get

608. through to this stubborn chef.

609. With prepackaged and frozenfood turning customers off,

610. Gordon gets the staffheaded in a new direction

611. to take advantage of the pizzaovens, which up until now

612. have been used just forshow and not for cooking.

613. - Sebastian's— - Yes?

614. —needs to become known for one thing and one thing only,

615. fresh pizzas.

616. What are those two things there?

617. Pizza ovens.

618. This place can become so popular for homemade,

619. fresh, wood-burning pizza.

620. I'm not making the money, andit's quite expensive to really

621. start using fresh dough, again.

622. Guys, come here.

623. Have you, or you, or youever tossed a pizza dough?

624. No.

625. No.

626. All of you are now goingto become great tossers.

627. I've got two phenomenal expert tossers here now.

628. Gentlemen, come in please.

629. Come and say hello.

630. Gordon broughtin a couple of guys

631. to show us how to be pizzatossers and everything.

632. It is just like going to Benihana's

633. and watching them chop your foodand cook it right at the table.

634. I think this looks wonderfulin front of customers.

635. If I was sat here, and myfamily watching you do this.

636. Now, I want you to becomethe perfect tosser.

637. Lou? You have a go?

638. Yes? Q?

639. Let's go, guys.

640. All of those, yeah.

641. I'm up for a challenge andwilling to try something new.

642. Go, Lou.

643. Only thing I hate about that whole thing

644. is I have to get rid of my nails,

645. but other than that, I love the fresh pizza dough.

646. OK, guys.

647. Let's go.

648. At this point in the game, one of two things has to happen.

649. I have to accept what he says and go with it,

650. or ask him to leave.

651. Coming up, whenthe kitchen heats up,

652. Sebastian starts to crack.

653. OK.

654. Can Gordon rein him in?

655. I'm stepping away from you because I

656. don't want to be too close.

657. You ungrateful—

658. You have no idea.

659. —nasty, vindictive—

660. You have no i-fuckin-dea.

661. —joker.

662. - Fuck you. - That's it, is it?

663. Coming up on "Kitchen Nightmares."

664. It's day three.

665. While Gordon took the day to getthe staff focused on fresh food

666. and using the brick pizzaovens, his design team

667. worked overnight totransform the restaurant.

668. Good morning, guys, ladies.

669. How are we?

670. I'm excited to see thechanges such as new decor.

671. You guys ready?

672. Yes.

673. OK.

674. Don't drop the baby.

675. I'm gonna take him.

676. Go, go, go.

677. Right.

678. First minute I walked in thisplace, it was ridiculous.

679. It feels new and fresh, yes?

680. The bar!

681. Oh my god!

682. It's just overwhelming the way the place looks.

683. New chairs, new couches, new linen.

684. Little bar there to serveyour cocktails from.

685. This is great.

686. This is so gorgeous.

687. You start to see just anice, vibrant, clean look.

688. Wow, it looks new.

689. Sebastian, this is the firstl've heard you lost for words.

690. Yes?

691. You're speechless.

692. It is absolutely beautiful.

693. Lou, happy?

694. Very, very, very.

695. This is huge.

696. It's bigger than big.

697. I just cannot describe howhappy and overwhelmed I am now.

698. One more thing.

699. We got rid of the frozen pizzadough, because from this day

700. on, you're now going tobe making your own dough.

701. That is the best of the best.

702. It's an extraordinary piece of equipment.

703. Lou, come over, my darling.

704. You wanted fresh dough in here, is that right?

705. Rumor has it.

706. Now, you can make fresh doughto your heart's content,

707. you know that?

708. I was overwhelmed.

709. I was looking at that mixer.

710. It was phenomenal.

711. Now you've really got yourwork cut out, my darling,

712. you know that?

713. OK, good.

714. This is a start ofSebastian's turning around.

715. There's no excuse anywhere, from decor to wood-burning oven,

716. to vibrant attitude from the staff.

717. The real work starts tonight.

718. There's no excuse.

719. AlthoughSebastian craves success,

720. he has been resistant to change.

721. And now, he's about to face his biggest fear.

722. First thing we'll do isplay to our strengths, OK?

723. I kind of noticed that hewas holding two menus, one

724. being mine and one being the change

725. that I think I was most afraid of.

726. And that really made me nervous.

727. What I'm going to confirm nowis that the confusion has gone.

728. Gone, yeah, is the confusion.

729. Gone isSebastian's 20 ingredient,

730. mix and match flavor menu withpre-processed frozen food.

731. It looks like a can of dog food.

732. And in its placeare made to order items

733. using fresh and homemade ingredients.

734. Just have a look.

735. Let me read you through the menu, first, OK?

736. Pizzas all cooked to order on aour very own wood-burning oven.

737. A margherita, a salami, a vegetarian,

738. and then the entrees.

739. Grilled New York steak and a wood-burning,

740. oven cooked chicken.

741. There's nothing quite like this currently

742. going on in this neighborhood.

743. You have got an amazing chance to succeed

744. here if you keep it simple.

745. I like the new menu.

746. It's simple.

747. The fresh products and the fresh dough,

748. that's a big thing for me.

749. Take away the intimidation, Sebastian.

750. Play to your strengths.

751. Use what you've got.

752. When Gordon showed us the new menu,

753. I think it was a bitoverwhelming for Sebastian's

754. head.

755. Are you upset there's no photos on there?

756. There's photographs on the menu.

757. There's pictures of the food.

758. I took those myself.

759. No, no, the photos isn't thething that I'm concerned of.

760. It's the change I was scared of.

761. Are you worried about the size of the menu?

762. No, size isn't the concern.

763. I don't see any uniqueness.

764. You're not going to now ask me to turn

765. around and say what you gave mein terms of pizza was unique?

766. I've created a uniquemenu that nobody else has,

767. and chef Gordon said, I quote him,

768. I've never seen a menu like this before.

769. So I'm assuming that it'squite unique to him, also.

770. Stop trying to be too clever.

771. Don't try to be too smart.

772. If you are anxious about 20 combinations,

773. it's 20 times confusing.

774. I thought that there'd bemore compromise with my menu.

775. I didn't expect it to be completely gone.

776. I love that menu.

777. You tried for two and a halfyears and it hasn't worked.

778. That's the end of that chapter.

779. With the Academy Awards falling

780. on the same night as the relaunch,

781. Gordon decides that thiscoincidence should be taken

782. advantage of, and isrolling out the red carpet

783. for an Oscar night party, andSebastian's is fully booked.

784. We're gonna kick ass and everything's going to be

785. a whole lot better, tonight.

786. I like to see this place rock.

787. Tonight, expect a lot of chaos.

788. It should be fun.

789. I'm fighting right now, still, inside about that menu.

790. It's driving me crazy right now in my head.

791. All right, we're serving—

792. we're serving 100 people in 20 minutes.

793. With the kitchen hard at work

794. with last-minute preparations, Sebastian

795. is still brooding overGordon's overhaul of his menu.

796. Everything's a bigjoke to everybody, right?

797. This place is a mess.

798. Nobody wants to clean.

799. OK, all right.

800. Sebastian?

801. Where is he?

802. Send everybody home and do this shit myself.

803. Where's Sebastian?

804. Probably in his office.

805. In his office?

806. Lou.

807. This place is a mess, and thewaiters, they can't even clean.

808. I've got to come in and vacuum the rug?

809. What is that about?

810. One minute, he can be the happy

811. go lucky Sebastian, and then—

812. Who put this chair on the floor?

813. This is what I'm talking about.

814. And then we wonder why we're losing business.

815. OK.

816. Anybody gonna get the phone?

817. Fuck this.

818. It's Oscar night, and more importantly,

819. relaunch night at Sebastian's.

820. I'm very excited, and we're just going to have so much fun

821. with the new everything.

822. Wherever you want, grab a seat.

823. I'm really excited to prove to chef Gordon

824. that we can actually do something right.

825. And althoughthere's excitement in the air,

826. Sebastian is feeling onething more than anything else.

827. Where's Sebastian?

828. Pressure.

829. This is ridiculous.

830. Sebastian?

831. Excuse me, sir.

832. OK, three seconds.

833. Control it, whether youare running the pizza side

834. or whether on the grill.

835. As those orders come in, push them out.

836. Get on top of it and makesure that everyone is

837. not shouting across each other.

838. One person controlling it, yes?

839. OK, any questions? - No, sir.

840. Good.

841. Thank you.

842. Let's go.

843. Already, the restaurant

844. is buzzing about the new menu.

845. OK.

846. You're gonna try the shrimp nicky?

847. You're gonna love it.

848. So far, everybody really likes the new menu.

849. It's really nice.

850. The first wave of orders

851. is now hitting the kitchen.

852. I got two margheritas in.

853. OK, good.

854. Tonight the pizzas are selling great.

855. These shrimp nickys are going like crazy.

856. Like crazy.

857. The margherita, the small?

858. Sell it.

859. Sell it.

860. An hour into serviceand the new, simplified menu

861. is enabling the kitchen to run smoothly,

862. and the orders aregetting out in good time.

863. This has got ricotta cheese, mozzarella cheese, and spinach.

864. Keep in mind, all the dough is all homemade.

865. Enjoy, I hope you like it.

866. And Gordon's new made to order

867. entrees are impressing the customers.

868. The night is going very well.

869. A lot of people are enjoyingthe new food because they

870. think it's really fresh.

871. Much better.

872. Much, much better.

873. But instead of being happy,

874. Sebastian is still disturbedover the menu change.

875. Hey.

876. Look at that, yeah, andthink frozen mashed potatoes.

877. Bollocks.

878. I want to try to go back to all of those 20

879. flavor combinations.

880. There's a lot of uniquenesswith the menu I was using.

881. Whether he thought it wasgood food or bad food,

882. it was unique.

883. Sebastian stilldoesn't fully support

884. Gordon's mandate for freshness.

885. This is gone, this is gone.

886. Got to pull them tickets.

887. And before the night is over,

888. the microwave is back in action.

889. Make me a primavera.

890. A primavera, an antipasti, and another Pittsburgh.

891. I need to know what Sebastian did

892. here, because this is a mess.

893. Unfortunately, Sebastian's

894. reversion to his old menu has caused

895. confusion in the kitchen.

896. I need this for 35.

897. Was that 35, that you just sent out?

898. Yeah.

899. No, this is table three, and this—

900. No I think that— that's the same.

901. Erica.

902. Get her, get her, I need that sandwich.

903. I can only tell youfrom a server standpoint,

904. it was almost like a domino effect.

905. Once one thing started happening,

906. then another, then another.

907. Sebastian, I can tell you right now

908. we're gonna need some help over

909. here.

910. Oh, dear.

911. The scampi is gone for table nine.

912. I handed it right there.

913. We started using the oldmenu, and there was so much

914. confusion in the kitchen.

915. So we're serving the old menu, now?

916. Yeah.

917. I love the new menu, but the original concept

918. of Sebastian's, with the 20 flavor combinations,

919. I'll never lose that.

920. No fucking way are we serving the old menu.

921. Fuck me.

922. Looks like something froma fucking dog's dinner.

923. No fucking way.

924. No, no, no.

925. Now I just want to know whatwould happen if I wasn't there.

926. Are you serious? You think I—

927. No, I'm asking.

928. Yeah, I'm just asking.

929. Don't start this, it's going fucking cold.

930. Here we go.

931. Queue action drama, fuck me.

932. Welcome, guys.

933. I hope you enjoy your pizza.

934. Oh, dear.

935. It appears asthough Sebastian's ego is

936. getting in the way of his potential success,

937. and Gordon's had enough.

938. Sebastian?

939. I need a word with you, first.

940. He can talk to me anyway he wants,

941. but when it comes down toit, I know what I'm doing.

942. OK, when I first arrived here, we got off to a shaky start.

943. Sure.

944. Oh, yeah.

945. And then we kept our heads down

946. and we got through it together.- Yes, we did.

947. We made some really exciting changes.

948. The menu's changed.

949. The staff have changed.

950. Yes.

951. Mate, there's one thing that hasn't

952. changed in this establishment.

953. That's you, Sebastian.

954. I'm 40 years of age, and I'vegone to a lot of restaurants,

955. but I've never ever, ever, ever, met someone

956. I believe in as little as you.

957. I think that you will goback to your sloppy, short

958. cut, 5 out of 10, frozen ways.

959. Good luck.

960. Unbelievable.

961. Un-fucking-believable.

962. Fucking useless.

963. You fucking kidding me?

964. Fucking kidding me, right now?

965. This is my fucking life.

966. Oh my god.

967. This is my fucking life.

968. Honestly, I haven't seenSebastian this emotional.

969. Sebastian just got real loud.

970. He just changed like Dr. Jekyll and Mr. Hyde.

971. Are you fucking kidding me?

972. That's pissed on his bonfire.

973. Fucking arrogant fuck, that mother fucker.

974. We're done.

975. Get the fucking camera out of here.

976. Chef Gordon?

977. Chef Gordon, where the fuck are you?

978. Where are you?

979. I'm here.

980. You come into my restaurant.

981. Yes?

982. I'm just so fucking disappointed.

983. Don't shout. You going to calm down?

984. Stop pointing your finger at me.

985. Or should I get you out of here?

986. You're gonna calm down.- Are we gonna speak like men?

987. You going to speak to me like a man?

988. You didn't listen towhat I've been telling you.

989. You're not listening to what I'm saying.

990. Did you just hear what I've just told you?

991. I'm stepping away from you because I

992. don't want to be too close.

993. You ungrateful—

994. You have no idea.

995. —nasty, vindictive—

996. - You have no fucking idea.- —joker.

997. - Fuck you. - That's it, is it?

998. Yeah, it is it.

999. You're very disappointing.

1000. That's your second fuckingshit performance, tonight.

1001. Are you fucking kidding me?

1002. Your whole act is a fucking joke.

1003. Anything else?

1004. Your whole act is a fucking joke.

1005. You're a phony.- You shouldn't run like that.

1006. Run like what?

1007. Am I supposed to be scared now, Sebastian?

1008. Come on, give me a break.

1009. I busted my ass in there, you tell me—

1010. - You what? - Are you kidding me?

1011. Are you kidding me?- Let me tell you something.

1012. You tell me nothing. I'm done.

1013. There you go. You get your bit in.

1014. Yes.

1015. Loser.

1016. I'm telling you one last time, you're a fucking dickhead.

1017. Loser.

1018. I'm telling you one last time, you're a fucking dickhead.

1019. While Sebastian letsoff steam outside, inside,

1020. the kitchen has come to a halt. Gordon

1021. has put an enormous amountof effort into Sebastian's.

1022. He has also been impressed by the staff's

1023. willingness to change.

1024. They look lovely, don't they?

1025. Are they going out now?

1026. Wow.

1027. It's hard to hear that what you've done is a failure.

1028. Come on, guys.

1029. Salmon and chicken away, yeah?

1030. Roasted vegetables, let's go.

1031. It's true, some of the stuff he says.

1032. Maybe I was a little twistedwith my ideas and my goals.

1033. If you look at the numbers, then I guess

1034. it looks like I'm failing.

1035. OK, ready?

1036. Little slice of lemon.

1037. Knife, please.

1038. It's a slap of reality and I know he's right.

1039. It's not easy to accept, but I guess before you

1040. grow you've got to accept it.

1041. Keep them in there, get them myself, yeah?

1042. It's my family, my kids.

1043. Makes you want to work harder.

1044. Let's go.

1045. What's next?

1046. Q, talk to me, big boy. Shrimp, yeah?

1047. Good.

1048. I don't have the degree.

1049. I didn't go to school.

1050. I know I've got talent.

1051. I'm a damn good cook.

1052. I'm not giving up.

1053. I'll get there, I'll get there.

1054. There he was just kind of looking around,

1055. and we didn't know what was going to happen.

1056. I was speechless.

1057. I couldn't even tell you how worried

1058. I was, because he's supposedto be this big bad guy, right?

1059. I could feel him watching me.

1060. I felt like he would have said, what are you

1061. going to do about your kitchen?

1062. It's falling apart.

1063. I'm like, you're right.

1064. I got to fix this.

1065. How are we looking?

1066. Are we— are we back on top now?

1067. Oh, yes, chef.

1068. We are, yeah?

1069. Stay on top, yeah? - On point, chef.

1070. - Not confused, no? - No, sir.

1071. Good.

1072. Order up.

1073. Sebastian just came in and he was ready to go.

1074. Give me a large crostini.

1075. I got you.

1076. Absolutely perfect.

1077. Perfect, perfect.

1078. Once things started going smoothly,

1079. Sebastian seemed to be a lot more optimistic.

1080. Get a little excited in here, Sebastian.

1081. I appreciate the enthusiasm.

1082. The fact— I've got aone-in-a-million opportunity,

1083. here.

1084. I'd be a fool not to accept it.

1085. Table eight. Send it out.

1086. Let's go.

1087. Salmon's gone, yes.

1088. Table 11, let's go.

1089. Order up, order up.

1090. I need this out on the fly.

1091. Table nine.

1092. With Sebastian back in the saddle,

1093. the staff rallies togetherand turns the kitchen around.

1094. Service has stepped up.

1095. Food is going out on time, and most importantly,

1096. the customers are happy.

1097. Bloody well done.

1098. You took on the changes well.

1099. You all adapted.

1100. Change is a challenge.

1101. It's hard, but I think it'llbe worth it in the long run.

1102. It's everything that we've worked for.

1103. Lou, your enthusiasm isinfectious, you know that?

1104. Coming from Chef Gordon, made me

1105. feel really good to know that he saw that in me,

1106. so that was cool.

1107. Andre, happy?

1108. - Very. - Yes?

1109. Yes.

1110. Yeah, we started off slow, buthey, we didn't crumble, did we?

1111. We got more adjusted to the menu

1112. and things started workinga lot more smoothly for us.

1113. Tomorrow, it starts again.

1114. Yes?

1115. Well done. - Yes.

1116. Up, up, up.

1117. Very good.

1118. I respected the chef when he came in.

1119. My opinion changed of him when I met him.

1120. And he's reiterated to me, I don't

1121. have to agree with his methods.

1122. The result is what it is.

1123. As I leave Sebastian's, I have a lot of mixed feelings.

1124. I really know this restaurantcan be a big success,

1125. but I also feel Sebastianhas very little interest

1126. in sticking to the new plan.

1127. Next time on "Kitchen Nightmares,"

1128. Gordon helps out an Irish pub—

1129. This is lethal.

1130. —but steps in the middle of a family feud.

1131. Get out of here.

1132. Don't tell me to get out of here.

1133. Would you care—

1134. If Brian wasn't my son, I'd have fired him.

1135. One son hides behind the bar.

1136. Everybody's happy at thebar, everything's good.

1137. The other is drunk with power.

1138. You got an issue?

1139. He is an arrogant little bastard.

1140. Will Gordon be able tofind this family's pot of gold?

1141. Every day, you have to give it your best shot.

1142. Or he has theluck of the Irish run out?

1143. Next time on "Kitchen Nightmares."