Kitchen Nightmares 2x9

1. Tonight on Kitchen Nightmares...

2. Chef Ramsay heads to Boca Raton, Florida

3. and finds a chef-owner who is much better at fighting...

4. When people talk about my food,

5. - Yeah, that pisses me off. - Then cooking.

6. He was lucky I didn't hit him with something.

7. I was that close.

8. From the minute Chef Ramsay steps foot

9. in Anna Vincenzo's...

10. Ah, you know a lot of people said you were a jerk.

11. I think I believe it.

12. Cece battles Gordon every step of the way.

13. the food or the attitude.

14. This hotheaded chef seems incapable

15. This hotheaded chef seems incapable

16. of taking any criticism.

17. He's British and he doesn't know anything about pizza.

18. But Gordon's not the only one

19. Who suffers her wrath.

20. Can I get some service back here?

21. Cece rules her restaurant with an iron fist.

22. And nobody dares stand up to her.

23. Here's your! Jeez!

24. Not her staff...

25. Cece always seems to point the finger

26. in the other direction.

27. And not her husband.

28. Can you get out of my way?

29. Well, life for Cece

30. is about to take a dramatic turn.

31. As Chef Ramsay tries everything

32. As Chef Ramsay tries everything

33. to get through to her.

34. I'm not here to get cross-examined by you.

35. Let's get that right.

36. She may have asked for his help to save her restaurant...

37. And he's supposed to be here to help me.

38. He's not supposed to be telling me that nothing's good.

39. But her unwillingness to change...

40. You're off the wall with what you're saying.

41. Or even listen...

42. I just don't even want to hear it right now.

43. May push Chef Ramsay over the edge...

44. None of you have seen me go crazy yet!

45. And right out the door.

46. What a sad case.

47. Boca Raton, Florida.

48. A wealthy community filled with stately homes,

49. luxurious golf courses,

50. and miles of picturesque beaches.

51. It's this good life that attracted Cece and her family

52. to move here from New York ten years ago.

53. to move here from New York ten years ago.

54. Hi. What a good girl. Mwah!

55. Her father, a former pizzeria owner,

56. helped Cece open Anna Vincenzo's in 2001.

57. My father gave me over $300,000 to open up Anna Vincenzo's.

58. My father's been in the restaurant business

59. since before I was born.

60. And I've always been around a kitchen

61. since I was a baby.

62. Okay, pumpkin, bye. I love you.

63. Now Cece is raising her own family

64. along with her husband,

65. and facing the challenging demands

66. of being owner and head chef of Anna Vincenzo's.

67. of being owner and head chef of Anna Vincenzo's.

68. Welcome to Anna Vincenzo's. How are you tonight? Good.

69. Two veal piccatas, please!

70. I'm a self-taught cook.

71. Veal Marsala, quatro formaggi.

72. I don't think there's any rules in cooking.

73. My menu, I cook what I like.

74. Chicken Marsala, padrino, snapper Anna.

75. I am passionate about what I do.

76. Can you tell Michael to pick up his calamari?

77. Wherever they go.

78. After I opened, business was insane.

79. It was fun to come to work.

80. The adrenaline's going and it's fun, it's great.

81. And you make money.

82. Some more lasagna?

83. Some more lasagna?

84. Oh, no, thanks. No?

85. About two year ago, it started to change.

86. Let's see, everything that you could

87. possibly think of went wrong has gone wrong.

88. I don't really know why or what happened.

89. That looks like.

90. When it's slow, I don't even want to come here.

91. I've lost my desire to come.

92. I don't know how to cook snapper.

93. Maybe it's not cooked enough.

94. To be honest, I got to say

95. Cece's probably the biggest reason

96. why we're having trouble right now.

97. Okay, forget it.

98. Let's go to another table.

99. She never really cares what's going out.

100. Why is this still here? Table 42!

101. Why is this still here? Table 42!

102. She'll serve crap to a table.

103. It's not cooked.

104. When she gets mad, she's aggressive

105. and angry.

106. Here's your.

107. Tell everybody to go home.

108. I'm shutting the place down.

109. Yeah, Cece has to be hurting

110. now that business is going bad.

111. There's no customers left.

112. I don't know what happened to them.

113. Where did they go?

114. As of right now, I—

115. I'm in debt about $190,000 to my father.

116. I stay up at night just thinking,

117. how am I gonna give him his money?

118. how am I gonna give him his money?

119. There's like nobody coming here,

120. and five tables we have, and everything's ed up!

121. It's so hard for me

122. to see my daughter losing money every day...

123. I love you.

124. It is very stressful

125. and very difficult for Cece.

126. Now that we have a son, the restaurant has to work

127. for our personal lives,

128. just—just to even live.

129. I'm a failure.

130. I'm afraid we're gonna lose our house.

131. I always tell Michael I'm afraid

132. I always tell Michael I'm afraid

133. we're not gonna be able to feed the baby.

134. Hi! Hey.

135. I have, like, a weight on my shoulders that, you know,

136. weighs 1,000 pounds.

137. And that kills me.

138. Oh, my God.

139. Chef Ramsay's my last hope.

140. Anna Vincenzo's.

141. Wow. Hello.

142. Hello. How are you?

143. Good. How are you? Anna Vincenzo.

144. Anna Vincenzo's the restaurant. I'm Cece.

145. You're Cece. Nice to meet you.

146. Would you like to eat?

147. Uh, yeah.

148. Okay. Good to see you. Thank you.

149. I would say that he should like everything.

150. There's really nothing on there

151. that I make that I don't like.

152. This is your restaurant?

153. Correct. Yeah, you're the owner?

154. And by the look of the state of the apron,

155. the chef as well.

156. Yep!

157. And where have you learned to cook?

158. My father had a restaurant

159. since before I was born.

160. Wow.

161. So I was raised, uh,

162. So I was raised, uh,

163. pretty much in the kitchen.

164. There's a line cook over there

165. with white hair that keeps on staring at me.

166. Is he all right?

167. That's my father!

168. He works for you?

169. Yes, and my husband is head server.

170. Oh, your husband's here as well?

171. Yeah, he helps me out

172. because, uh, we need it.

173. Where is he? You wanna meet him?

174. I'd love to meet your husband.

175. I'll get him. Michael!

176. Yes?

177. Um, Mr...

178. Chef Ramsay wants to meet you.

179. Well, Michael. There he is.

180. I can't believe it.

181. Good to see you. Thank you very much.

182. Good to see you. Thank you very much.

183. Uh, look nice and smart.

184. You dress like this normal for work or—

185. I always like to look nice for the guests, so...

186. You look like you're gonna do a hit after dinner.

187. Huh?

188. You never know.

189. I, uh, sweat a little extra

190. just to look nice for the customers.

191. I gotta get back into the kitchen.

192. Ashton. How are you?

193. I'm doing good. How are you doing?

194. Very well, thank you. Good to see you too.

195. I guess we'll be talking to each other.

196. Oh, yes.

197. Oh, good. Right, Ashton...

198. I'll take one of everything.

199. One of everything? Yeah.

200. One ofeverything?

201. Why not? Great way of really getting to see

202. Why not? Great way of really getting to see

203. each and every dish, understanding the flavors,

204. and getting a touch of that authentic Italian cuisine.

205. One of everything on the menu?

206. Yes, please. Okay!

207. Thank you, darling. You're welcome.

208. The Anna Vincenzo menu is gi-normous.

209. He must be insane, 'cause we're gonna be here all day.

210. He wants one of everything.

211. What happened?

212. He said he wants one of everything.

213. Just say to him, "Let me understand:

214. You want one thing on the whole entire—"

215. So Cece wants to clarify that you do want one of everything.

216. 'Cause I hope he hasn't eaten in a week.

217. Ahh.

218. Ahh.

219. Ay, yi yi yi.

220. This is gonna be harder than I thought.

221. Cece says she hopes you haven't eaten in a week.

222. It's a big menu. Have you seen it?

223. I haven't seen the menu. Have a quick look?

224. Yes.

225. Ohh, what did I get myself into?

226. It's quite large.

227. Yeah, like that's just—

228. 1, 2, 3—Oh, my God.

229. It's that big? How many dishes are on there?

230. A lot, then you have—

231. Look at it! Mm-hmm.

232. Ay, yi.

233. That was a joke, by the way.

234. I hadn't even looked at the menu.

235. I figured that.

236. There must be hundreds of dishes on there.

237. There must be hundreds of dishes on there.

238. Now, if you haven't eaten for a while,

239. I'll be more than happy to prepare that.

240. Let me have a look at the menu, and I'll order, yes?

241. I was like, "Oh, thank God."

242. Okay, so I'm ready to order, thank you.

243. All right.

244. So I would like to start off with...

245. Salmon divino. Thank you.

246. And then throw in the, uh, snapper Anna.

247. Snapper Anna? Yeah.

248. The favorito del nonna.

249. Yeah?

250. Thank you. You're welcome.

251. Wow.

252. Okay, here we go.

253. You got a salmon divino ready?

254. Here's your salmon divino salad.

255. Wow, this looks like a -up version

256. of a science lab.

257. Thank you. You're welcome.

258. Wow.

259. Salmon is dry.

260. And overcooked.

261. Where the did she get that thing?

262. Huh? What is that?

263. Do they paste that together in the morning

264. and stick it together?

265. Sliced it just now.

266. And is the salmon fresh, or is that frozen?

267. And is the salmon fresh, or is that frozen?

268. Um, I couldn't tell you, to be honest.

269. Would you ask her, 'cause it tastes frozen.

270. Okay, let me go ask. Thank you.

271. He wants to know if your salmon's fresh or frozen.

272. Tell him it's fresh, but it is frozen.

273. She said the salmon comes in fresh,

274. and then they freeze it.

275. It's like eating a piece of cardboard there.

276. That has to be Florida's worst dish ever.

277. He said the salmon divino...

278. He said what?

279. Tastes like cardboard.

280. He's supposed to be here to help me.

281. He's not supposed to be telling me that nothing's good.

282. Give me the snapper Anna.

283. Give me the snapper Anna.

284. If he complains about this,

285. I'm really gonna kick his ass.

286. My God. And there's the snapper Anna for you.

287. The snapper Anna? Mm-hmm.

288. Just out of interest, where is the snapper?

289. Well, under all that.

290. Under all that. All right.

291. This one looks like a, uh, a dog's dinner.

292. I don't know how well this is gonna work.

293. My God.

294. I just tasted mush.

295. Is Michael nearby?

296. I'll get him for you.

297. Um, just taste that for me, would you?

298. Um, just taste that for me, would you?

299. Please? That's the snapper Anna.

300. It's soggy.

301. Should be baked a little longer.

302. That is disgusting.

303. Yes, sir.

304. Thank you. Would you do me a favor?

305. Will you make sure that Cece tastes that, yeah?

306. I think it's really important.

307. All right. Thank you.

308. What did he say?

309. For you taste.

310. Taste what?

311. He says it's soggy.

312. I'm not eat— he touched it.

313. I'm not gonna put my mouth on that.

314. The snapper was soft.

315. Well, what the hell you want it to be?

316. Well, what the hell you want it to be?

317. Hard, like a rock?

318. I mean, I don't even get that.

319. Tell him, "You know what?

320. Cece doesn't even want to cook you the rest."

321. Now I'm really getting pissed off, I'm not kidding.

322. She's getting mad.

323. Does she always shout like that?

324. Huh?

325. Tell him that I said

326. there's starving people in the world,

327. and if I have to keep making food to go in the garbage,

328. I don't want to make anymore.

329. Right now, or when I bring in the next—

330. No, right now!

331. him, why should I make him anything else?

332. Cece said that there's starving people in the world—

333. Let me just stop you there for two seconds.

334. Let me just stop you there for two seconds.

335. She got something to tell me,

336. she should come and tell me herself. Okay.

337. I don't think it's fair

338. that you have to do her dirty work for her.

339. So tell Cece, when she's finished cooking,

340. she can tell me everything she wants.

341. Until then, I'm here to eat and to taste the food.

342. I'll tell her. I appreciate that.

343. Okay. Thank you so much.

344. You're welcome.

345. I didn't want to tell Cece the truth at all

346. about anything he said.

347. She's gonna probably kill me.

348. She's gonna kill the messenger before she kills

349. Gordon Ramsay.

350. What'd he say?

351. He said just, later, you can tell him yourself.

352. But right now, he wants to try and eat everything.

353. But right now, he wants to try and eat everything.

354. So he is a bigger than I thought.

355. him. What?

356. - him. - him?

357. Here's your pizza.

358. Thank you, darling.

359. And which one is the—

360. That's the favorito del nonna.

361. Pizza's an honor. Lovely.

362. I don't care how many stars he has.

363. He can kiss my stars.

364. I'm so pissed off right now.

365. That's just not nice.

366. Soggy in the middle.

367. And crispy on the outside.

368. And crispy on the outside.

369. It's dreadful. What a shame.

370. It's a bit plain. Boring. Yeah.

371. Bland. Thank you.

372. Can I go over there and scream at him?

373. Yeah, take your knife with you.

374. I tried to throw it in the garbage before she saw me,

375. 'cause I knew she was gonna flip.

376. Oh, no way! What's wrong with that now?

377. He said it was bland.

378. Oh, my God!

379. He said it needed more flavors to it.

380. I was so mad at him, I wanted to rip his head off.

381. He's British, he doesn't know anything about pizza.

382. He's British, he doesn't know anything about pizza.

383. Coming up...

384. He's lucky I didn't hit him with something.

385. If you thought lunch was bad...

386. Are we gonna be able to cook,

387. or are you gonna keep busting my balls?

388. You haven't seen anything yet.

389. Don't with me.

390. As things at Anna Vincenzo's go from bad to worse.

391. I can't do it anymore. I'm done.

392. Cece is on the warpath.

393. Can I get some service back here?

394. And Chef Ramsay is the enemy.

395. You have an attitude problem.

396. This stubborn chef

397. May have wanted Gordon's help...

398. He's a pig-headed British jerk.

399. He's a pig-headed British jerk.

400. But now she wants him out the door.

401. Can you get out of my way?

402. Shut it down.

403. Find out what sends Gordon out the front door...

404. What a sad case.

405. And Cece out the back.

406. I've had it, I'm finished, I'm done.

407. On a combative Kitchen Nightmares

408. You have to see to believe.

409. This is my life!

410. After a terrible lunch...

411. This is dreadful. What a shame.

412. Chef Ramsay is ready to give his input.

413. But this owner doesn't appear ready to listen.

414. Let's start from the top, shall we?

415. Sure, let's start. The salmon...

416. Yeah. Yeah? Hideous.

417. The decoration with the cucumber—

418. Everybody loves that salad.

419. Who's "everybody"? The restaurant's empty.

420. Okay, the snapper— bitterly disappointed.

421. It was macerated in crap and mozzarella

422. and didn't even taste of snapper.

423. and didn't even taste of snapper.

424. That's.

425. Yeah. You didn't taste the snapper

426. with the mozzarella on top?

427. What's wrong with that?

428. I asked Michael to make sure that you tasted it.

429. I'm not gonna eat something off your plate.

430. You are a piece of work, aren't you?

431. Yes, I am.

432. When people talk about my food,

433. Yeah, that pisses me off.

434. Where's Michael?

435. What difference does it make where Michael is?

436. He's got nothing to do with this!

437. He tasted it. And what did he say?

438. He said it was mush.

439. Are you kidding me?

440. Where is he?

441. I don't like being criticized at all.

442. Maybe he's talking out of hisbum,

443. as they say in— in England.

444. as they say in— in England.

445. You said the fish was mush?

446. No, it was tender, the way everybody else enjoys it.

447. There it was tender!

448. Michael, are you honestly trying to tell me

449. that you're now saying that it was perfectly cooked?

450. It's soggy.

451. It should be baked a little longer.

452. It was a little bit on the softer side.

453. A little bit on the softer side?

454. Right.

455. I'm not expecting you to stand there

456. and stick up for me but, trust me,

457. the food was overcooked, and it was bland and mush.

458. There's nothing wrong with that snapper.

459. I think it was very foolish and very hard-headed

460. that she wouldn't listen.

461. I was like, oh, what are you doing?

462. I was like, oh, what are you doing?

463. What's with the defense mechanism?

464. Oh, my God. Huh?

465. Don't you get defensive

466. if somebody comments about your food like that?

467. I don't cook like that.

468. When was the last time

469. a customer complained about the food?

470. Well, last night.

471. Mm-hmm, and what did they say?

472. It was bland.

473. And were they right or were they wrong?

474. No, they were right, but...

475. You're off the wall with what you're saying.

476. Here's the difference between you and me.

477. I listen for feedback.

478. You can't handle it.

479. I came here because you asked me

480. I came here because you asked me

481. to come and help you.

482. And your reaction to me

483. telling you something quite constructive,

484. in a very calm manner, is a joke.

485. Okay, so you want me to be your puppet—

486. Why are you shouting?

487. Because you're pissing me the off!

488. So shut the up and talk properly.

489. Is this the way you react when I'm not here?

490. Is this the normal procedure when—it is, yeah?

491. Oh, you're gonna get your ass kicked.

492. Oh, there you go.

493. Madame, you have an attitude problem.

494. I'm not too sure which is worse:

495. the food or the attitude.

496. Ooh, can I hit him now?

497. You know, a lot of people said you were a jerk.

498. I think I believe it.

499. Anything else?

500. this.

501. No way.

502. What a sad case.

503. Am I supposed to run after him

504. And say, "Oh, please come and help me"?

505. Well, you.

506. He's lucky I didn't hit him with something.

507. I was that close.

508. In spite of his rude welcoming,

509. Gordon decides to give Cece another chance

510. Gordon decides to give Cece another chance

511. and returns to the restaurant

512. to observe Cece and her staff in action

513. during a dinner service.

514. Right... so...

515. What do you keep in here?

516. Tartufos, our gnocchi.

517. And who makes the gnocchi?

518. Uh, we used to make them ourselves,

519. but we buy them now.

520. They look definitely frozen.

521. And what are these little babies here? Meatballs.

522. They're a little, uh, overcooked.

523. And when they're that overcooked,

524. would you serve them?

525. We can't just throw them away.

526. We can't just throw them away.

527. They smell like cat food.

528. Cat food?

529. That smells like an authentic meatball to you?

530. Well, I don't have cats,

531. so I don't know what cat foods smell like.

532. Oh, my God.

533. Are we gonna be able to cook?

534. Or are you gonna keep busting my balls?

535. I swear to God, I'm not here to get cross-examined by you.

536. Let's get that right, yeah?

537. There's only one person

538. that's gonna be losing out on this,

539. and it's certainly not me, okay?

540. So don't with me.

541. I really want to prove to that pig-headed British jerk

542. that I can do it.

543. Nice.

544. Hi, welcome to Anna Vincenzo's.

545. Hi, welcome to Anna Vincenzo's.

546. We're gonna go right this way.

547. We'll sit right over here, guys.

548. Who wants to go first?

549. Can I get a chicken parm? Chicken parm?

550. You want veal piccata? Very good.

551. Thank you.

552. You ready? Yes, please.

553. Rigatoni vodka with chicken.

554. A rigatoni angelino.

555. A fettuccine alfredo.

556. Veal piccata, fried veal chops.

557. Table 11.

558. Can somebody pick up this food?

559. Can I get some service back here?

560. Can I get some service back here?

561. Cece always seems to point the finger

562. in the other direction.

563. She's always blaming the servers.

564. She never once thought maybe

565. there was something wrong with herself.

566. Get that out of the window, please!

567. Ouch.

568. Cece pushes the first orders out quickly,

569. But her customers...

570. Okay, we have the grilled chicken?

571. Are unhappy with what they received.

572. The veal has no flavor at all.

573. I'm sorry about that.

574. I'll be back to get those plates, okay?

575. What happened there?

576. They said there's just like one giant chunk of it there.

577. That's what happens when you use frozen food

578. That's what happens when you use frozen food

579. and dip it in flour

580. that was not even shaken off before it goes in the fryer.

581. Do you tell Cece that now, or—

582. Um, I'm afraid to,

583. 'cause she's so busy.

584. She needs to know, trust me.

585. Cece, the customers are saying

586. that they're too chunky.

587. Like they're just like one giant piece.

588. The calamari was in a big clump.

589. I saw that.

590. Do you expect people

591. to pay money for that and eat that?

592. Come on!

593. Why don't I just work by myself

594. and fire all these people?

595. You think I can handle it by myself?

596. I'm trying to help, and you get so defensive.

597. Continue serving then.

598. Continue serving then.

599. Hey, Cece... No, wai-wai-wait.

600. They just say it's no flavor,

601. but they're willing to let you try to put some flavor in it.

602. Like garlic. No, I just don't want to put nothing in it.

603. It's like they're just spitting in your face,

604. and, "Oh, it isn't, it's not good."

605. Cece...

606. I need this reduced down a little more and add a...

607. Michael, you know what?

608. I'm ready to tell everybody just to leave.

609. It's coming back for a reason, right?

610. Don't even... Huh?

611. Don't even... Huh?

612. I just don't even want to hear it right now.

613. Well, you can't just start acting like a precious princess.

614. Yeah, I—I look like a princess, right?

615. Sorry, I thought this was your restaurant.

616. I think princess Diana didn't hang out in a kitchen.

617. She's from your neck of the woods,

618. isn't she?

619. Wow.

620. Exasperated by the number of returned dishes...

621. I can't keep doing it.

622. An immature Cece is ready to throw in the towel.

623. I'm done. What do you mean, you're done?

624. Everything's coming back!

625. Why do I gotta stand here and keep cooking for nothing?

626. It's a disaster.

627. I've had it, I'm finished, I'm done.

628. I've had it, I'm finished, I'm done.

629. Everything's coming back!

630. Why do I gotta stand here and keep cooking for nothing?

631. Just 90 minutes into a disastrous dinner service,

632. Cece is not only frustrated...

633. I'm done.

634. She is embarrassed

635. And has reached her breaking point.

636. Are you gonna be all right? You gonna finish up?

637. You want oxygen?

638. Huh?

639. I reached the breaking point in the middle of everything.

640. I just totally wanted to go home.

641. Even though Cece has calmed down

642. And returned to the kitchen...

643. She has no interest in continuing to cook.

644. Shut the restaurant down.

645. What's the point of having a chef

646. Who doesn't want to cook for them?

647. Shut it down.

648. Well, we gotta— I'll get back there.

649. It's too important. It's too important.

650. As Michael and the line cooks try to push the last orders out,

651. Back in the dining room, many customers are fed up...

652. Back in the dining room, many customers are fed up...

653. And leave without ever receiving any food.

654. Have two minutes with you?

655. Thank you.

656. You all right?

657. Now, come on.

658. I can't start to even attempt to help

659. unless you come to terms with the problem,

660. and that is the food.

661. It's good when I cook.

662. It's good when I cook.

663. Come on!

664. This is not a game for me.

665. It's not a game for me!

666. This is my life!

667. It's not a joke for me.

668. Stop staying that. It's not a joke.

669. It's not a joke for me. I care.

670. If I didn't care, I wouldn't be here.

671. So stop just saying I don't care.

672. Just stop, please.

673. I haven't said that.

674. Yes, you did.

675. What I'm trying to tell you

676. is that you have to come to terms internally

677. that there's a huge problem, and that is with the food.

678. that there's a huge problem, and that is with the food.

679. Nobody wants to hear that anything that they do sucks.

680. I don't like to fail.

681. Death would be better than failing.

682. It's certainly not a sign of weakness

683. to admit your failings.

684. I've closed three restaurants,

685. but I also have a number of successful ones,

686. and 1,650 members— I know who you are.

687. And it's—it's—I—

688. Yeah, a jerk, you told me earlier.

689. Well, you can be a jerk!

690. Stop acting like a petulant teenager.

691. I'm not going to stand there and be a doormat

692. for you to take the piss out of me. But—

693. for you to take the piss out of me. But—

694. Let's get one thing right.

695. You asked me here, and I'm here to help.

696. So let me in.

697. Okay, the food sucks.

698. There, you happy?

699. There's a problem with the way the food is prepared.

700. There's a problem with the way the food is ordered.

701. There's a problem with the way the food's not respected.

702. I'm sorry, Cece, but it's just not good enough.

703. New day tomorrow. Okay?

704. What do you want me to do?

705. I want you to go home and get some rest.

706. Right.

707. We start to rebuild.

708. I'm sorry I called you names.

709. Let's go.

710. Up.

711. Let's get in there.

712. Let them clear down,

713. and I want you out of here.

714. Okay? Where am I going?

715. Home.

716. He says he wants to help me, and I believe him.

717. This place means everything to me.

718. And I don't want to just give up.

719. Chef Ramsay now believes that Cece

720. is finally prepared to listen,

721. so he comes in early the next morning

722. to put the first part of his plan into action.

723. Now, all of you together...

724. No problem. Cook me the whole menu.

725. That will be like 180.

726. 181.

727. All right, we're gonna give it a try then.

728. The cooks only have three hours

729. to prepare the 181 dishes

730. to prepare the 181 dishes

731. before Cece and the rest of the staff arrive.

732. Good morning. Good morning, Chef.

733. Today's a new day. Yes?

734. New start. New attitude.

735. I've got a little surprise for you.

736. A small surprise. Let's go.

737. Oh, my God.

738. Like, holy.

739. There's food everywhere.

740. One of every dish.

741. Oh, my God.

742. Oh, my God.

743. Oh, my God.

744. I'm shocked at all the food over here.

745. I'm shocked at all the food over here.

746. Like, I knew the menu was big,

747. but seeing it all in front of me now is amazing.

748. Like, I'm just like, really?

749. The menu's far too big.

750. Yes. Yes?

751. That has a huge impact on a number of things.

752. Slow production coming out of the kitchen,

753. high food costs, and more importantly,

754. inconsistency.

755. The bottom line is,

756. you're producing

757. quantity over quality.

758. So we've seen the menu visually.

759. I've got another way of getting this menu across.

760. I've got another way of getting this menu across.

761. I want to show you how big your menu really is.

762. Oh, my God.

763. Debbie, Ashton, I need your help.

764. Yes? Two seconds. Come around.

765. I'm gonna start off with each and every dish.

766. You're the frozen lady.

767. Yes? Ashton, you are the fresh lady.

768. Let's go. Calamari fritti.

769. You have tender squid, lightly floured and fried.

770. Fresh or frozen? Frozen.

771. Stick it here. On we go.

772. Vongole—fresh or frozen? Frozen.

773. Can't hear you. Frozen!

774. Thank you. Fresh-grilled salmon.

775. Fresh or frozen. Frozen.

776. Fresh or frozen. Frozen.

777. Frozen, frozen.

778. Frozen. Frozen. Frozen, please.

779. Frozen, let's go. Frozen.

780. I've been in the freezer. Frozen on there.

781. Frozen. Definitely frozen.

782. Keep up, girls. Struggling to keep up?

783. Trying. Trying.

784. I didn't even think

785. I was gonna even put a fresh sticker on that.

786. I'm going, okay, I'm gonna stand here,

787. I guess, the whole day, just doing nothing.

788. Caesar salad— fresh or frozen?

789. - Fresh. - Thank for that.

790. Fresh salmon grilled to perfection,

791. topped with a citrus-mango salsa.

792. That's fresh. Okay, let's go.

793. It's a rude awakening

794. to see how much stuff on the menu is actually frozen.

795. to see how much stuff on the menu is actually frozen.

796. Just over 80% frozen

797. and 20% fresh.

798. We're gonna start off by reducing the menu.

799. Cece, I'm gonna be working with you in the kitchen

800. and coming up with a plan

801. for the Anna Vincenzo family-style meal.

802. Soup, salad, pizza, homemade lasagna.

803. I'm gonna do that with you personally, okay?

804. Sure.

805. For the next dinner service,

806. Chef Ramsay is determined to introduce

807. a special that is not only fresh and delicious,

808. but positions this restaurant as the ideal place

809. to get value and quality for a family.

810. to get value and quality for a family.

811. Okay, simple lasagna.

812. The meat lasagna.

813. Fried beef.

814. A little touch of the sauce.

815. Okay, it's gonna be one third sauce,

816. one third meat.

817. A touch of our ricotta.

818. Sauce on top.

819. I personally like this family-style idea,

820. 'cause this is definitely something that we should do.

821. 'Cause that's gonna help the kitchen.

822. It's gonna totally help us get the food out faster.

823. Lasagna's in.

824. Okay, we've got the soup.

825. Have a little taste.

826. Have a little taste.

827. In terms of flavor, it's extraordinary, yeah?

828. Yesterday, I really hated Chef Ramsay

829. and I wanted to kill him.

830. Today, I really believe he wants to help me.

831. Coming up...

832. It's, guys. Do not send it out.

833. Chef Ramsay raises the bar at Anna Vincenzo's...

834. That's establishing a standard.

835. But is Cece up for the challenge?

836. Whatever. Just send it out.

837. Or will she go back to her old, familiar ways?

838. - You know what? - I don't give a.

839. It's a relaunch like no other.

840. If something's ready, don't wait.

841. There's a showdown,

842. There's a showdown,

843. And this time Cece may have gone too far.

844. I'm gonna flip my lid.

845. And none of you have seen me go crazy yet!

846. Chef Ramsay believes Cece is now willing to take his advice

847. and move forward.

848. So he and his team work together

849. to pull of a huge surprise for Cece and her staff.

850. Good morning.

851. Morning.

852. I'd like to welcome you all

853. to the new Anna Vincenzo's.

854. Take your blindfolds off, please.

855. Welcome to the new Anna Vincenzo's.

856. Oh, my God.

857. It's so bright and beautiful.

858. Look at the space created.

859. Look at the space created.

860. Gone are those dark, sedated colors.

861. We've got lightness.

862. It's contemporary and it's timeless.

863. Doesn't it bring so much light in here with the windows?

864. I can't even describe the difference.

865. And I think this change is gonna change everything.

866. It's classic. It's contemporary.

867. You can sit on every table and view across the room.

868. You can sit on every table and view across the room.

869. Webstaurant stores have donated

870. $10,000 worth of plates, knife, and forks.

871. Tableware, chairs.

872. God bless you.

873. And, Cece,

874. you, my darling,

875. are gonna be the star of your new restaurant.

876. Have a little look at that.

877. "Kiss the cook." How cool is that?

878. Make it yours. Yeah?

879. The color...

880. It felt awesome to see Cece that happy.

881. Like she was blown away.

882. She gave him a hug.

883. She gave him a hug.

884. Before she wanted to rip his head off,

885. and she just gave him a hug.

886. It was cool to see.

887. You happy?

888. Yes.

889. Angelo, you happy?

890. Good. And what do you think?

891. Thank you.

892. God, it's so different.

893. It looks like a different place.

894. I can't get over it!

895. I'm ecstatic.

896. I'm just a little nervous about the new menu.

897. After this, I don't know what else he's got in store.

898. After this, I don't know what else he's got in store.

899. The menu has gone down by half.

900. It looks better. Why?

901. So's you can keep the cost down

902. and the freshness up.

903. Yeah?

904. You have to think forward.

905. Your kitchen needs help.

906. I know. Yeah?

907. So I've arranged

908. for a top restaurant consultant,

909. okay, which I'm taking care of

910. for the first month,

911. to help you get through this difficult time, okay?

912. to help you get through this difficult time, okay?

913. His name is Daniel Serfer.

914. Daniel.

915. Hi, Chef. Yeah, how are you?

916. I'm doing well, thanks. Good.

917. Now, here's our owner, Cece.

918. Yes? Nice to meet you.

919. He's been hand-picked by myself.

920. Years of experience

921. in some of the best restaurants across Florida.

922. Now, this man's gonna be by your side for the next month.

923. Yeah? Look after him.

924. Listen to him.

925. I won't yell at him.

926. Yeah.

927. You have a phenomenal chance here

928. to turn this around.

929. Today is the start.

930. Ready? Good.

931. Ready? Good.

932. I couldn't even believe

933. that he got a chef consultant for us.

934. I feel more hope now.

935. I know that this is gonna make a total difference.

936. You like the menu, you like the decor.

937. Yes. Good, what's missing?

938. Customers.

939. Customers.

940. So now we have to use our initiative

941. and spread the word.

942. I started putting together with my team

943. I started putting together with my team

944. the most amazing marketing plan.

945. So today, five Florida radio stations

946. will be outside that front door

947. in your parking lot.

948. Why?

949. We are having

950. the Anna Vincenzo's

951. Pizza-making Contest.

952. Oh, my God.

953. Now, that's not all.

954. We have three teams competing in this contest.

955. Team One, representatives

956. of the Miami Dolphins.

957. Yes?

958. Team Two:

959. Team Two:

960. No way. Representatives

961. of the Miami Heat.

962. Oh, my God.

963. Team Three!

964. Representatives of

965. the Florida Panthers.

966. This is crazy.

967. The most important objective of this contest

968. is, by tonight,

969. the whole of south Florida, yeah,

970. will have heard of Anna Vincenzo's, yes?

971. Excited?

972. Good?

973. Oh, no. Why you unhappy now?

974. Gonna call me a jerk again?

975. No?

976. 'Cause you haven't today so far.

977. It's a jerk-free day?

978. Wow! Oh, yes!

979. It's a special day for us.

980. The whole family at Anna Vincenzo's,

981. not just me.

982. After a drastic makeover...

983. God, it's so different.

984. And a dramatic menu change...

985. The Anna Vincenzo family meal.

986. Gordon has created a huge marketing event

987. to spread the word.

988. Featuring south Florida's top pro sports teams.

989. The Miami Dolphins.

990. The Miami Heat.

991. The Florida Panthers.

992. They will be competing

993. In the first annual Anna Vincenzo's

994. Pizza-making Contest.

995. The turnout today is amazing.

996. The turnout today is amazing.

997. There's camera crews.

998. There's news crews. There's radio stations.

999. I'm like, I don't even know where to turn.

1000. Each team has the most amazing ingredients in front of you guys

1001. to make their own pizza.

1002. You have three minutes... to make that stunning pizza.

1003. Take your stations.

1004. On your marks...

1005. Get set...

1006. Go! Let's go!

1007. Roll and twist!

1008. Slap your baby's butt!

1009. Easy, easy. Just it flow in your hands.

1010. Easy, easy. Just it flow in your hands.

1011. You gotta keep it in a circle.

1012. I'm trying to get it round. How do you get it round?

1013. 10...

1014. 9...

1015. 8... 7...

1016. 6... 5...

1017. 4... 3...

1018. 2... 1!

1019. Now stop!

1020. There we go. Masterpiece!

1021. Give us a little inspiration

1022. behind the thought in the process.

1023. We want to make it even.

1024. We wanted to make it a success, just like the Panthers.

1025. We wanted to make it a success, just like the Panthers.

1026. Panther pride.

1027. I don't even eat meat, but I put meat on the pizza.

1028. Just because I didn't know what else to do, so...

1029. The one ingredient on there

1030. that you think is gonna blow the mind of the judges.

1031. Put a lot of love in it. A lotta love?

1032. Okay.

1033. Excellent. Right!

1034. They all did a really good job.

1035. Even though it looks really easy,

1036. it's not that easy to make pizza.

1037. We're gonna find out who the winner is.

1038. The Florida Panthers.

1039. Cheesy.

1040. Miami Heat.

1041. Ooh, that one's good.

1042. Here we go. It's gonna be tough.

1043. Here we go. It's gonna be tough.

1044. The Miami Dolphins.

1045. Beautiful.

1046. Beautiful. Good-tasting.

1047. The winner of the first-ever

1048. Anna Vincenzo's Pizza-making Contest

1049. is gonna be Panthers, Heat, or Dolphins?

1050. Which one is it?

1051. I have to say them.

1052. The Miami Dolphins.

1053. I'm coming that way. Pepperoni pizza.

1054. Pepperoni pizza!

1055. Chef Ramsay's marketing event

1056. did definitely get the word out

1057. did definitely get the word out

1058. about the new Anna Vincenzo's restaurant opening.

1059. The whole Boca knows that we're doing a relaunch.

1060. It's like a dream.

1061. It's an amazing experience

1062. that I would never expect in my life.

1063. It's a new beginning.

1064. It's gonna be awesome!

1065. After the extraordinary marketing event,

1066. Consultant Chef Dan Serfer

1067. works with Cece to prepare the new menu.

1068. Put these in the oven.

1069. Then Chef Ramsay introduces the dishes

1070. to the staff.

1071. We cut the menu in half,

1072. We cut the menu in half,

1073. increase the freshness

1074. and the quality.

1075. First impressions— how does it look?

1076. Smaller.

1077. Smaller, yes.

1078. Okay, let's start from the top.

1079. Baby fried mozzarella balls with marinara sauce.

1080. Shrimp scampi, yes? Calamari fritti.

1081. Not clumped, glooped together.

1082. Sea mussels, yes, with white wine and tomato sauce.

1083. Baked clams.

1084. They're not frozen, they're baked.

1085. It's so beautiful. Wow.

1086. Parmesan-breaded pork chop.

1087. The pizzas, they're a bit of a Hallmark here,

1088. so we just tarted them up a little bit.

1089. Spaghetti and meatballs, fresh.

1090. If you're not happy with it, you don't send it.

1091. End of story.

1092. End of story.

1093. The line stops with you. Have a taste of the food.

1094. Let's dig in.

1095. Mmm.

1096. The eggplant tastes good.

1097. This is my favorite.

1098. This is my favorite.

1099. I'm very excited about the menu.

1100. The family meals,

1101. I could do stuff like we make at home

1102. and serve that family-style.

1103. The Anna Vincenzo family-style menu.

1104. Push it, okay? Let's go, eh?

1105. Let's get set up in the kitchen.

1106. Hi, welcome to Anna Vincenzo's tonight.

1107. How are you? Just a party of two?

1108. You want to do the family special?

1109. You want to do the family special?

1110. Nice and easy, okay. You're gonna love it.

1111. I'm very nervous.

1112. Everything's at stake right now.

1113. We need to get this relaunch, like, going.

1114. Tonight's about standards, yeah?

1115. Quality over quantity, yes?

1116. Anna Vincenzo's family meal, yeah?

1117. Gotta work tonight. Let's go.

1118. Give it all you've got. Yeah?

1119. Yes. Okay. Please.

1120. I feel really, really nervous.

1121. Tonight's a really big night.

1122. It means so much to us.

1123. And I just don't want to mess it up.

1124. Let him know the difference

1125. between what you're waiting for

1126. between what you're waiting for

1127. and what's ordering in.

1128. Can you start me

1129. Two veal piccatas and three whole lasagna.

1130. But don't, like, don't call it again.

1131. Right, Cece, these first three or four tables

1132. have got to get out quickly, yes?

1133. Gordon's overhaul of the menu

1134. has been dramatic,

1135. with an infusion of quality and freshness.

1136. More salad in there, please.

1137. His family-style meal and smaller menu

1138. Have made the load on the kitchen

1139. much more manageable.

1140. Come on, guys, get it together—timing.

1141. And as a result,

1142. Cece pushes the first orders out quickly.

1143. Service!

1144. Service!

1145. Okay, very hot plate there.

1146. It's amazing to see how much fun everyone's having right now

1147. with this family-style meal.

1148. The atmosphere in here is magical.

1149. All right, that's good.

1150. I'm glad you guys are enjoying it.

1151. I need family lasagna, table ten.

1152. After that, there's no more.

1153. It's only half an hour into service

1154. and we've nearly sold out of the Anna Vincenzo's

1155. family-style meals.

1156. So, as a result, the kitchen's running a lot smoother.

1157. But the night is still young.

1158. But the night is still young.

1159. Those onions are a little too cooked, I think, no?

1160. No, man.

1161. Whatever.

1162. If something's ready, don't wait.

1163. Just send it out.

1164. Does that look good to you?

1165. It doesn't matter.

1166. Get the out.

1167. That little chop looks burned from here.

1168. Are you me? Is it burnt?

1169. Pork chop? Yeah.

1170. It's done like that.

1171. Just send it out. Just send it out.

1172. It looks black from here.

1173. Well, we don't have time for mistakes.

1174. Service!

1175. It's, guys.

1176. It's, guys.

1177. Is it just plain ignorance, or are people thick round here?

1178. I'd rather you go to the table and tell them

1179. it'll be an extra ten minutes 'cause we burnt it

1180. than stand there sending them.

1181. I'm gonna flip my lid.

1182. And none of you have seen me go crazy yet!

1183. - You know what? - I don't give a.

1184. hell.

1185. I'd rather you go to the table

1186. and tell them we burnt it than stand there

1187. sending them.

1188. It's relaunch night,

1189. And although Cece has come a long way,

1190. it appears as though she is slipping back

1191. to her old habits.

1192. It's, guys.

1193. And Gordon is having none of that.

1194. I know it's hard.

1195. You do not have to send it out.

1196. Make another one, now!

1197. Thank you!

1198. Start this table.

1199. Eggplant parmesan,

1200. veal parmesan, veal marsala, spaghetti bolognese.

1201. veal parmesan, veal marsala, spaghetti bolognese.

1202. No more -ups. We don't have time.

1203. Thank you. That's what I need to hear!

1204. We're gonna handle it.

1205. Please keep an eye on that pork chop.

1206. Don't burn it, please.

1207. I was like, you know what?

1208. New place, new rules.

1209. Come on, we're almost there. We're almost there!

1210. We're gonna start following what Gordon said.

1211. It's like starting all over again.

1212. Come on, guys!

1213. Now there's harmony now.

1214. Yeah?

1215. I need the pork chop before it gets burned again.

1216. Awesome! Good work!

1217. Good work.

1218. Perfect. Okay, pork chop.

1219. It's a different Cece

1220. It's a different Cece

1221. than I've ever seen working in the kitchen.

1222. Now she really cares what's going on.

1223. She's not gonna serve crap to a table.

1224. She's gonna make sure it's good.

1225. That's establishing a standard, Cece.

1226. That's estab— not there, but there, yes?

1227. Yes, Chef.

1228. Yeah, that's the way I like it.

1229. Cece, they said that pork chop was amazing.

1230. On table 30, they loved your flounder.

1231. Everything was perfect.

1232. Awesome.

1233. Cece proved she had accepted Chef Ramsay's plan.

1234. Cece proved she had accepted Chef Ramsay's plan.

1235. She maintained a high standard in the kitchen

1236. and she was rewarded with happy customers.

1237. Everything good, guys? Yes.

1238. Good. You enjoying everything?

1239. Good job. Thank you.

1240. I was just like,

1241. oh, my God, this feels so good again,

1242. seeing the restaurant full.

1243. This is wonderful!

1244. You know, when you see the place empty,

1245. it—it hurts.

1246. And when you see it full,

1247. and everybody's like, "Wow, this is great,"

1248. it's, uh, it's amazing.

1249. I got all my passion back.

1250. Good to see you guys. I hope to see you again.

1251. Have a good night. Thank you.

1252. Have a good night. Thank you.

1253. Thanks for coming. Come back and see us.

1254. Okay, what a difference...

1255. From the first night I was here.

1256. This is the restaurant

1257. that Boca Raton

1258. needs and wants.

1259. You did very well tonight.

1260. And even when problems started,

1261. you didn't start throwing out mediocre food.

1262. And that was a telling point.

1263. And that pork chop

1264. that you didn't send

1265. made me happy.

1266. Mediocre doesn't sit

1267. in this town.

1268. in this town.

1269. You're above that now.

1270. Well done.

1271. Thank you.

1272. If you would have asked me three days ago,

1273. I would have said, "Oh, good riddance."

1274. I'm sorry to see him go, actually.

1275. He did a lot.

1276. It's something I'll never forget.

1277. You've got the restaurant.

1278. You've got the menu. Yeah?

1279. You've got the family behind you.

1280. You've got everything you need, Cece, here

1281. to make this place work.

1282. Go for it.

1283. Yeah? Stay with it.

1284. 'Cause I know you can do it.

1285. Thank you.

1286. Okay?

1287. Can I hug you?

1288. Of course you can. Come here, you.

1289. - Well done. - Well done.

1290. Good job. Really good job.

1291. Yes? And good luck.

1292. I really mean it, okay?

1293. Thank you. Yeah? Good look.

1294. Thank you. Okay?

1295. You can do it. Hey.

1296. Okay. Good to see you.

1297. Don't be scared to take that jacket off

1298. from time to time, yeah?

1299. Loosen up a little bit.

1300. Thank you. Look after your daughter.

1301. Yes? Trust me. The money's coming back.

1302. I can smell the dough.

1303. Give me a hug.

1304. Ohh.

1305. Ohh.

1306. Thank you so much. Take care.

1307. Look after her, yes? Thank you.

1308. Excellent. Bye, Chef.

1309. God bless.

1310. Thank you. Thank you.

1311. Whew, what a week.

1312. Florida may be called the sunshine state,

1313. but when I first arrived, it was anything but sunny.

1314. Cece and the restaurant have come a long way

1315. in just a few days.

1316. Quite frankly, I'm surprised.

1317. I only hope the sun continues to shine down

1318. on Anna Vincenzo's.

1319. on Anna Vincenzo's.

1320. Please.

1321. Forecast for tomorrow:

1322. 100% chance of tears.

1323. See? We made friends.

1324. I know you did.

1325. He's not that bad.

1326. I take it back.

1327. He's not a jerk.

1328. After Chef Ramsay left Anna Vincenzo's,

1329. Cece continued to follow his advice.

1330. Welcome to Anna Vincenzo's.

1331. She kept a smaller menu

1332. and buys fresh ingredients.

1333. and buys fresh ingredients.

1334. New and fresh and... exciting.

1335. And for the first time in a long time,

1336. Cece is hopeful for the future.