1. Tonight on KitchenNightmares, Chef Ramsey, heads
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2. across the bayou to Zeke's—
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3. —a famous neighborhood jointwhere the current owners
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4. have alienated the community.
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5. That's just terrible.
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6. Everybody here is
just kind of waiting
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7. for the place to belly up.
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8. This husband andwife team seem to be only
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9. focused on the bottom line.
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10. You're passion's about portioncontrol, measurements— you
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11. don't give a shit about food.
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12. They have
neglected the menu—
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13. What the hell is that?
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14. —and
their loyal staff.
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15. We are talked down
to like we are dirt.
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16. If you don't want to
be here, don't be here.
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17. Tonight, Chef
Ramsay, faces the most
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18. deluded owners he's ever met.
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19. Restaurants don't
run like this.
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20. Disagree.
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21. I disagree with that also.
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22. He confronts them with
the cold hard truth.
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23. So how the fuck is thatspecial in your tiny mind?
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24. When you start dealing
with all this crap
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25. and you names on
that lease then you
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26. tell me what you want to do.
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27. But will
they change their ways?
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28. It's us against y'all.
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29. That is fucked up.
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30. Or will
their stubbornness shut
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31. down Zeke's once and for all?
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32. You are not a
fucking restaurateur.
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33. That's tonight
on Kitchen Nightmares.
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34. Located on
the Mississippi River,
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35. not far from the Gulf
of Mexico, is the New
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36. Orleans suburb of Metairie.
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37. A tight knit community that ishome to Zeke's a neighborhood
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38. restaurant opened in 2002 by acharismatic entrepreneur named,
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39. Zeke Unangst.
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40. Zeke was 6 foot 4— bigand goofy, but you know what?
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41. The man knew how
to have a good time
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42. and he knew how to run a
pretty good restaurant.
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43. Everyone came
to Zeke's when it
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44. first opened because there was just a good vibe in this place.
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45. Good people, food
was always good.
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46. You know, we used to do 750people on a Friday night.
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47. But in
2005, Zeke, tragically
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48. died during HurricaneKatrina and the ownership
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49. and the direction of therestaurant was up in the air.
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50. After Katrina, this
place was in limbo.
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51. So the Cortellos
bought it and they
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52. pretty much took on the place.
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53. Hi guys.
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54. How are y'all tonight?
Welcome to Zeke's.
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55. When we bought
Zeke's we chose to keep
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56. the name because the Zeke'sdid a very good business
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57. and that just made
business sense to us.
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58. All right, guys.
First guest.
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59. When Darryl first took over, pretty much changed everything.
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60. He cut staff, he cut product, he went to a lesser quality.
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61. Wouldn't feed that to your dog.
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62. And then on top of that,
he raised the prices.
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63. It's expensive.
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64. It's a little over the top.
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65. I feel as though
I'm completely
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66. handcuffed in the kitchen.
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67. Dude, I'd love to
do like steamed clams.
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68. That's not us.
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69. I don't think that's us.
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70. You know what I am saying?
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71. I'm always trying to beg himor plea him, can we try that?
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72. Can we do this?
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73. And, Darryl, doesn't allow it.
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74. Trying to make chickensalad out of chicken shit.
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75. I ask myself all the time,
why do I even stay here.
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76. Uh ah, no sitting on the job.
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77. Servers here are alltalked down to or disrespect.
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78. People just don't
feel appreciated.
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79. Darryl cut my pay in
the last six months.
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80. I can't afford
raises right now.
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81. He's made me work morehours since he cut my pay.
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82. Darryl, we got three orders
of green tomatoes left.
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83. Cutting them a little thicktoo, I can tell you that.
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84. I'm not looking to squeak by.
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85. I'm looking for financialrewards in this business.
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86. I didn't get any cucumbers.
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87. They short changed you.
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88. That kind of offendeda lot of Zeke's regulars.
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89. And business just
steadily declined.
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90. Meatball was plain and bland.
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91. Unless he's got a potof gold stashed somewhere,
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92. there's no way this restaurantwould last, you know, a month.
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93. All right.
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94. Payroll was today.
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95. How did we do?
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96. That's not a good question.
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97. Financially we are
not doing great.
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98. Well, we've got to
catch-up somewhere.
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99. It's not happening.
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100. We're not going to make it if we don't have Chef Ramsey come
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101. in and tell us what he thinkswe can do differently to change
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102. this, because
obviously what we're
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103. doing is not really working.
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104. Physically, emotionally
it's been hard.
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105. I have put everything I canpossibly put into Zeke's, but
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106. seats aren't full.
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107. So something is going on.
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108. And we are killing ourselvestrying to find out.
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109. Before heading
to Zeke's, Gordon
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110. has arranged to
meet some Metairie
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111. locals to gain someinsight into the restaurant
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112. - and the neighborhood.
- Ah, doing good.
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113. How we doing this morning?
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114. Very well indeed.
Thank you.
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115. - Morning.
- Morning.
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116. How are we?
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117. Now, tell me about the area, Metairie, what does it—
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118. what does it stand for?
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119. Well it's a town
on the East Bank.
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120. They got a lot of people— theygot some good restaurants out
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121. there.
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122. And have you heard of arestaurant called Zeke's?
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123. We used to go
there quite a bit.
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124. I haven't been there in a while.
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125. But before Katrina we usedto go there quite a bit.
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126. Before Katrina we would
go like every Friday.
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127. It was great.
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128. But after Katrina we've probablyonly been there once or twice.
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129. What was the
difference in food?
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130. Got pricey in average.
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131. - Oh really?
- Yeah.
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132. The quality has
gone down quite a bit.
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133. Yeah.
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134. And the atmosphere
wasn't the same.
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135. They lost the magic—the feel of the restaurant.
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136. Right.
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137. It just changed.
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138. Thank you.
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139. Thank you.
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140. After hearing
unfavorable reviews,
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141. Chef Ramsay heads over to Zeke'sto continue his investigation.
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142. And there is nothing
more telling than lunch.
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143. Hello.
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144. Well, hello Chef Ramsay.
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145. - Welcome to Zeke's.
- I'm glad to be here.
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146. I'm, Ellen Cortello.
Nice to meet you.
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147. Definitely.
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148. Come right this way.
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149. All right, guys.
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150. I think we got a special guest.
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151. Heard that.
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152. Heard that.
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153. Help me get up to speed.
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154. You are the owner.
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155. Yeah.
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156. You run the
business with Zeke?
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157. My husband.
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158. No, my husband is Darryl.
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159. Darryl.
And where is he?
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160. He's in the kitchen.
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161. So who is Zeke?
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162. Zeke was the original manwho opened the restaurant.
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163. Passed away right after Katrina.
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164. Damn.
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165. And we purchased
it from his estate.
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166. So we've had it for
almost five years.
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167. What did you change
after you bought it?
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168. The menu items are similar.
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169. OK.
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170. Good.
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171. We've definitely taken someoff and changed some recipes.
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172. And the chef is the same?
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173. Emil is the kitchen manager.
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174. Emil?
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175. Yes.
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176. Whose decision is it
with the new dishes?
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177. My husband, Darryl.
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178. He's got a couple of
his recipes on the menu.
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179. And where did he
train as a chef?
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180. He's never trained as a chef.
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181. If you're not
a chef, why would
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182. you put dishes on the menu?
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183. Being in the business I guess.
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184. OK.
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185. Does the chef agree
with those dishes,
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186. or is it just because
he's the owner
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187. that's why he gets them on?
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188. I guess talk to him about it.
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189. OK.
Let me look at the menu.
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190. OK.
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191. Thank you.
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192. Uh huh, you're welcome
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193. Wow.
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194. - Hello.
- Hi.
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195. How are you today?- I'm very well, thank you.
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196. - How are you?
- I'm well, thank you.
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197. I'm so happy to be
here in Louisiana.
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198. - My first time.
- Good.
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199. - Welcome.
- Thank you.
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200. - And your first name is?
- Candice.
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201. Candice.
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202. I saw the menu the oyster—
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203. Oysters Cortello.
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204. It's an invented dish
for our restaurant.
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205. The Cortellos is
Darryl and Ellen.
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206. So they made it up.
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207. So the owners have namedan oyster after them?
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208. Yes they have.
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209. You bought the restaurant nowyou want your name on the menu.
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210. Yes.
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211. Sounds like someone
is struggling for power.
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212. - I'm going to try one.
- OK.
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213. Yeah.
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214. And I must have
some boiled shrimp.
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215. Boiled shrimp.
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216. And what special do
you have my darling?
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217. We have a chicken
fried steak today.
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218. Let's go for it.
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219. We do have, also, traditional bread pudding.
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220. Let's go for that.
And I think we're done.
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221. OK.
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222. Thank you.
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223. - Look what I got.
- All right.
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224. Here we go.
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225. When Darryl got here he kindof implemented his own menu.
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226. It really gets frustratingbecause Darren really
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227. has no idea, culinary
wise, what he's doing.
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228. Candace, you're ready.
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229. I'm going to take outthe boiled shrimp to him.
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230. Chef Ramsay is going
to love this food.
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231. It's simple food, it's basicfood, it's feel good food,
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232. but it's done very
well and fresh.
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233. OK.
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234. Boiled shrimp.
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235. Thanks, Candace.
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236. My first Louisiana shrimp.
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237. Yeah, everything is soft.
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238. They should peal easily andsort of pop out of the shelf,
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239. but I'm struggling to peel them.
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240. I mean, that is nasty.
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241. What I'm struggling for hereis the lack of freshness.
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242. They feel and taste
slightly mushy,
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243. which is a big disappointing.
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244. Candace, were the shrimps fresh?
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245. They're fresh frozen.
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246. Fresh frozen.
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247. I know it's kind
of an oxymoron.
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248. But you can buy fresh shrimpwithin a mile from here.
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249. Yes, yes.
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250. The frozen shrimp
tastes like shit.
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251. Sorry, crap.
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252. He wanted to know why we
would get frozen shrimp
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253. when you can go to like themarket and get them fresh
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254. every day.
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255. All right.
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256. It's not uncommon to have frozenshrimp because some things are
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257. OK frozen.
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258. How do we look on the oysters?
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259. Coming right now.
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260. All right.
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261. Wow.
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262. That back wall is a hideous.
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263. What a mess.
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264. Do you got two seconds, please?
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265. Yes.
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266. And what's with
the swamp decor?
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267. Who's idea was that?
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268. Mine and my husband's.
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269. To eat in a swamp?
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270. For children or for adults?
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271. For both.
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272. For both.
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273. For both.
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274. Oysters Cortello
That's my worst thing.
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275. All right.
Here we go.
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276. OK.
Thank you.
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277. All right.
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278. What the hell is that?
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279. These are the
oysters Cortello.
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280. Oysters Cortello.
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281. So suppose you go like that.
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282. Wow.
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283. They are dreadful.
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284. Oysters named after the owner.
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285. I certainly wouldn't
put my name on that.
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286. I wouldn't even put my
enemies name on that.
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287. - Take it for you.
- Mmm Hmm.
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288. OK.
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289. Thank you.
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290. That's depressing, isn't it?
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291. No.
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292. Just terrible.
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293. Oysters Costello, I don'tknow what to say about that.
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294. I eat them myself.
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295. I think they're delicious—
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296. absolutely delicious.- Darryl, what did he say?
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297. Oysters Cortello
just ain't working.
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298. It's just killing me notto know what he is saying.
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299. This is the fried
chicken steak, right?
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300. Correct.
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301. Thank you.
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302. You're welcome.
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303. Bland as anything.
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304. No seasoning, no care.
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305. Look at that.
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306. Ugh.
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307. Candace, what the hell is that?
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308. It looks like it's just hada giraffe's tongue cut out
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309. and deep fat fried.
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310. People complain that
the quality of the food
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311. here is horrible.
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312. Unbelievable.
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313. Darryl is not listeningto the feedback that he gets
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314. and he's going to do
what he wants to do.
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315. Darryl.
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316. He said that it
looks like somebody
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317. cut out a giraffe's tongueand battered and fried it.
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318. I'm not going to
agree with that.
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319. It didn't look that way to me.
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320. I mean that's what
normally goes out.
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321. It's a good product.
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322. He said it looked like wecut out a giraffe's tongue.
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323. - Here we go.
- Wow, wow, wow.
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324. Jesus.
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325. Thanks, Darling.
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326. Doesn't look fantastic.
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327. But it tastes delicious.
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328. Who made that?
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329. Emil makes it.
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330. I'm just so happy that ChiefRamsey likes the bread pudding.
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331. It feels great to
end on a good note.
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332. Loved the bread pudding.
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333. He liked the bread pudding.
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334. There we go.
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335. Loved it.
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336. I took full responsibilityfor the bread pudding.
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337. That is all me.
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338. Darryl, doesn't really
have influence on that.
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339. Thank, God.
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340. Thank, God he liked he
liked something I did.
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341. I'll take that any day.
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342. Hello.
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343. Hello, Chef.
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344. And this is?
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345. Darryl Cortello.
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346. Darryl, the owner.
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347. Yes, chef.
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348. Introduce me to your brigade.
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349. Chef Emil Marcos.
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350. - Emil, good to see you buddy.- Nice to meet you.
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351. - Likewise.
- Jason Carpenter.
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352. Jason, good to see you.
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353. Thank you, chef.
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354. There's a lot of things thatneed changing and you know,
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355. Darryl, is one of them.
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356. Can I talk about lunch?
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357. Yes.
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358. My God, what a disaster.
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359. The food is below standard.
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360. Why wouldn't you
buy fresh shrimp?
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361. Simply don't have the
time to go to market.
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362. Excuse me.
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363. Where are we?
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364. We're in New Orleans.
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365. Come on.
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366. Come on big boy.
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367. The chicken fried steak—
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368. disaster.
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369. What cut of meat was that?
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370. Not a very good cut.
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371. Are you proud
to serve out food?
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372. No sir.
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373. Was that the same qualityof steak that you we're
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374. using years ago?
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375. No sir.
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376. Then why have you
changed the standard?
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377. It's up to, Darryl.
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378. Is that a cutting cornermethod to save money, or?
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379. No, no, no.
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380. Chef, everything is
shit to you but we
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381. had diners eating alllunch— full dining room,
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382. but nothing sent back.
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383. Do you honestly
think just because they
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384. don't send back that yourfood is fucking amazing?
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385. That's good enough
for you to continue?
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386. Now you can't be
that fucking stupid.
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387. Point taken.
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388. If they want to be thatstupid you've got no chance.
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389. I don't buy the factthat it's bad quality food.
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390. That's bullshit.
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391. Hard to believe this
was once a great place.
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392. Coming up,
while Darryl and Ellen
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393. continued to be defensive—
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394. We don't feel like itputs out an awful product.
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395. You don't give
a shit about food.
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396. It's bullshit.
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397. —the staff
goes on the offense.
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398. You talk to us like dirt.
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399. Then,
at dinner service,
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400. Chef Ramsay makes a
shocking discovery.
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401. So how the fuck is thatspecial in your tiny mind?
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402. I don't have a tiny mind.
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403. I'm telling you, you
have a tiny mind.
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404. And makes
an announcement
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405. that could be the beginningof the end for Zeke's.
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406. How would you feel if
I told you all that—
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407. After receiving someharsh words from, Chef Ramsay—
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408. The food is bellow standards.
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409. —Darryl has
some words of his own.
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410. You know chef says
everything is shit.
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411. It's embarrassing.
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412. Says nothing good
about the menu.
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413. You know, I don't buy that shit.
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414. I will never believe
the food is shit.
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415. You're not going to conv—
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416. I've been eating this
food all my life.
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417. Chef Ramsay doesn't
own the world on food.
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418. That's it.
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419. You can cut all the food downyou want, you can't break me.
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420. It's an hour
before dinner service
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421. and Chef Ramsay hopes a privatemeeting with the two chefs,
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422. Emil and Jason, can shed somelight on the restaurant's
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423. main issues.
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424. OK.
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425. So I don't get it.
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426. Some of the things I countedthere today were just awful.
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427. That can't be your wish tocook with frozen ingredients.
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428. We talk about it
everyday and it just
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429. gets swept under the table.
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430. I tell him the second
he starts cutting costs
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431. your getting a cheaper product.
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432. You know it's going
to taste like shit,
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433. and trying to explain thatto him you know it's like—
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434. It's like talking to
this wall right here.
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435. Yeah.
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436. And how long has it
been going on like that?
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437. Since right around
the time he took over.
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438. The only thing
Darryl and Ellen see
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439. is money and that's
what scares me.
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440. Their whole purpose is money, money, money, money, money.
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441. We feel like our
hands are so tied,
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442. as far as ordering
goes— everything goes,
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443. the only option was to leave.
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444. Me and him both go.
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445. - Yes.- You know, what do you do?
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446. Just walk out of the place?
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447. I mean we've got a lot
of personal memories
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448. in this place, just
to walk out of it.
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449. Granted.
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450. I get that, but it doesn't stopyou from having your voice.
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451. Everybody here is
just kind of waiting
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452. for the place to belly up and gofind a new job somewheres else.
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453. I'm here to help put thisfreaking place back on the map.
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454. Yes sir.
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455. You're absolutely right.
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456. We have only twooptions, Chef Ramsay or God
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457. and I don't think
the second coming
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458. is happening anytime soon.
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459. Thanks for the catch-up.
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460. After gaining someinsight from Jason and Emil—
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461. Hey, I need shrimp portioned.
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462. —Chef Ramsay iseager to see how this restaurant
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463. functions in a dinner service.
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464. How does this work?
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465. Uh, Emil.
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466. When were these done?
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467. Um, last night.
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468. Why are they bagged?
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469. He portions them out to order.
Copy !req
470. Really?
Copy !req
471. What's the idea ofputting everything in bags?
Copy !req
472. Portion size.
Copy !req
473. Portion size.
Copy !req
474. Like and everything inquantitative perspective.
Copy !req
475. If I give too much youget a happy customer here.
Copy !req
476. You don't get a good customer.
Copy !req
477. They're happy because
they're getting
Copy !req
478. three times what they should begetting, I'm getting nothing.
Copy !req
479. I don't make money on that.
Copy !req
480. It's food.
It's food.
Copy !req
481. You know we're not cutting, uh, piping for the bathroom.
Copy !req
482. Hi.
Welcome to Zeke's.
Copy !req
483. How many do we
have in the party?
Copy !req
484. Four.
Copy !req
485. It's, Chef Ramsay's, first time in Louisiana.
Copy !req
486. Come right this way, please.
Copy !req
487. And not surprisingly, Zeke's is completely booked.
Copy !req
488. And tonight our
specials are lasagna.
Copy !req
489. And lasagna sounds good.
Copy !req
490. I got a seafood platter.
Copy !req
491. No oysters, sub shrimp.
Copy !req
492. I'm at the expo station.
Copy !req
493. I like to see all
the food go out.
Copy !req
494. Side of new potatoes, Darryl.
Copy !req
495. I make sure every dish goesout like I want it to go out.
Copy !req
496. Can I run anything?
Copy !req
497. Nope.
Copy !req
498. Shrimp platter.
Copy !req
499. Can any of that go?
Copy !req
500. I'm waiting on dishes
to complete their order.
Copy !req
501. It doesn't concern
you that food
Copy !req
502. is just dying in the window?
Copy !req
503. Look, we're pushing
as hard as we can.
Copy !req
504. Bloody hell.
Copy !req
505. Been here a long time.
Copy !req
506. Expediting is one thing, butstanding here and say nothing
Copy !req
507. is another.
Copy !req
508. Wow.
Copy !req
509. Fucking hell.
Copy !req
510. It's an hour
into dinner service
Copy !req
511. and the first wave of
food is finally making
Copy !req
512. its way out to the customers.
Copy !req
513. Sorry about the wait.
Copy !req
514. They were backed up.
Copy !req
515. Everybody's food
on the table is cold.
Copy !req
516. Let me get your server.
Copy !req
517. My apologies.
Copy !req
518. And the foodisn't the only thing that's
Copy !req
519. getting a chilly reception.
Copy !req
520. Can I ask something?
Copy !req
521. Do you mind not standing
there like that.
Copy !req
522. It's so dower.
Copy !req
523. You know I think you
could be more proactive.
Copy !req
524. I don't want to
hover, you know.
Copy !req
525. But you could
make yourself busy.
Copy !req
526. OK.
Copy !req
527. I got it.
Copy !req
528. I'm already.
Copy !req
529. Good.
Copy !req
530. Thank you.
Copy !req
531. All right look what I got.
Copy !req
532. What's that one?
Copy !req
533. Lasagna.
Copy !req
534. Lasagna.
Copy !req
535. When was the lasagna made?
Copy !req
536. Last Thursday.
Copy !req
537. Last Thursday.
Copy !req
538. And today's Thursday right?
Copy !req
539. Serving the stuff
from a week ago.
Copy !req
540. Help me to understand
that stupidity.
Copy !req
541. Well, we made the
pan we did the sauce,
Copy !req
542. it's wrapped up inportions and then frozen.
Copy !req
543. Not that that's a band thing.
Copy !req
544. Lasagna it's all done
fresh and cooked.
Copy !req
545. And we'll wrap the
portions up separately
Copy !req
546. and we'll put them
in the freezer.
Copy !req
547. It works.
Copy !req
548. It is the best lasagna
you're going to get.
Copy !req
549. It's the special right?
Copy !req
550. - Yes it is.
- OK.
Copy !req
551. So how the fuck is thatspecial in your tiny mind
Copy !req
552. when it's cooked a week ago?
Copy !req
553. Whoa.
Copy !req
554. I don't have a tiny mind.
Copy !req
555. I'm telling you,
you have a tiny mind.
Copy !req
556. It can't be that special if you're going to stand here
Copy !req
557. and tell me that it's special.
Copy !req
558. This— the product is good.
Copy !req
559. Darryl runs his kitchen with90% bravado and, you know,
Copy !req
560. the other 10% he just wings it.
Copy !req
561. This is a good product.
Copy !req
562. This is good food.
Copy !req
563. Fuck me.
Copy !req
564. My God.
Copy !req
565. It's getting worse.
Copy !req
566. Yeah, he is a tough
nut your expediter.
Copy !req
567. So we have a special today.
Copy !req
568. When do you think
that lasagna was made?
Copy !req
569. - Today.
- Homemade lasagna.
Copy !req
570. Right.
Copy !req
571. Last Thursday.
Copy !req
572. How can it be that specialwhen it's from a week ago?
Copy !req
573. Well you know it's frozen, so it's not like sitting
Copy !req
574. there getting mildew on it.
Copy !req
575. And our customers— You're missing the point.
Copy !req
576. —absolutely love the lasagna.
Copy !req
577. I don't think that's ourbiggest issue is lasagna.
Copy !req
578. I mean that's
absolutely incorrect.
Copy !req
579. What do you think
they would feel
Copy !req
580. like if you told
them today's special
Copy !req
581. was cooked a week ago frozen.
Copy !req
582. I don't know.
Copy !req
583. I mean I'm sure they wouldprobably be surprised
Copy !req
584. that it was so good and that itwas made last week and frozen.
Copy !req
585. Shall I ask them all?
Copy !req
586. Would you like me
to walk with you?
Copy !req
587. I am not going to walk, I'mgoing to stand up and shout.
Copy !req
588. Oh really?
Copy !req
589. Yeah.
Copy !req
590. When you come out to arestaurant and you read today's
Copy !req
591. special for instance, abeautiful homemade lasagna.
Copy !req
592. Would you expect thatlasagna to be made today?
Copy !req
593. Yes!
Copy !req
594. All right, ladies and gentlemen, how many of you
Copy !req
595. have ordered lasagna?
Copy !req
596. How would you feel
if I told you all
Copy !req
597. that today's lasagna that isbeing served was made a week
Copy !req
598. ago.
Copy !req
599. This is humiliating.
Copy !req
600. After making
a shocking discovery
Copy !req
601. about today's special—
Copy !req
602. When was the lasagna made?
Copy !req
603. Last Thursday.
Copy !req
604. —Chef Ramsay
made that announcement—
Copy !req
605. Today's lasagna that is beingserved was made a week ago.
Copy !req
606. —that is notsitting well with customers.
Copy !req
607. My apologies to those thathave ordered the lasagna.
Copy !req
608. Have a look at thepotential other specials.
Copy !req
609. Bon appetit.
Copy !req
610. Thank you.
Copy !req
611. Thank you.
Copy !req
612. This is humiliating.
Copy !req
613. Right it's absolutely
better, of course,
Copy !req
614. when it's fresh and servedright out of the pan.
Copy !req
615. But it's not horrible.
Copy !req
616. I just told the customersthat today's lasagna
Copy !req
617. was reheated from a week ago.
Copy !req
618. The feedback was shock horror.
Copy !req
619. 86 the lasagna.
Copy !req
620. - Yes sure.
- Yeah.
Copy !req
621. With Chef
Ramsay's announcement
Copy !req
622. fresh in the minds—
Copy !req
623. Just get uh, get the check.
Copy !req
624. Get the check.
Copy !req
625. OK.
Copy !req
626. Customers have seemedto have lost their appetite.
Copy !req
627. Fuck me.
Copy !req
628. Did you all eat already?
Copy !req
629. Yeah, I had the lasagna.
Copy !req
630. After
witnessing a dinner
Copy !req
631. service full of problems—
Copy !req
632. You got two seconds please?
Copy !req
633. Yes.
Absolutely.
Copy !req
634. —Chef Ramsay
is anxious to have
Copy !req
635. a chat with the owners.
Copy !req
636. Oh, deer.
Copy !req
637. Do you hear the customerstonight when I told them
Copy !req
638. the lasagna was a week old.
Copy !req
639. Did you hear?
Copy !req
640. Here's what happens, cook thelasagna and it doesn't sell.
Copy !req
641. Do you throw it away?
Copy !req
642. No we don't throw it away.
Copy !req
643. We wrap it.
Copy !req
644. I'm here to help, but Itell you what I can't help you
Copy !req
645. when you're standing there andtrying to come up with excuses
Copy !req
646. to why customers pay good
money for frozen shit
Copy !req
647. that is cooked a week ago, and you call it a special.
Copy !req
648. We don't feel like itputs out an awful product.
Copy !req
649. You don't give
a shit about food.
Copy !req
650. That's not true.
Copy !req
651. Your passion is
about portion control,
Copy !req
652. measurements, frozen foodsreheated in a microwave.
Copy !req
653. Restaurants don't run like this.
Copy !req
654. I disagree.
Copy !req
655. I disagree with that also.
Copy !req
656. Definitely.
Copy !req
657. Trust me, you are not
a fucking restaurateur.
Copy !req
658. You the owner?
Copy !req
659. You paying rent here?
Copy !req
660. When you start dealing
with all this crap
Copy !req
661. and your name is on
that lease, then you
Copy !req
662. tell me what you want to do.
Copy !req
663. After
being stonewalled
Copy !req
664. by owners in denial—
- Morning.
Copy !req
665. Good morning, sir.
Copy !req
666. —Chef Ramsay hascalled a staff meeting—
Copy !req
667. Two minutes please.
Copy !req
668. —hoping to bringall of the restaurants issues
Copy !req
669. into the open.
Copy !req
670. OK.
Copy !req
671. I want you to tell
me the frustrations,
Copy !req
672. the anger, and the things thatreally upset you the most.
Copy !req
673. Emil.
Copy !req
674. Um.
Copy !req
675. I just feel as though I'mgetting pounded with the mallet
Copy !req
676. constantly when I
walk into this place.
Copy !req
677. I went from working 40 hoursto working about 50 for $400
Copy !req
678. a week.
Copy !req
679. That pisses me off.
Copy !req
680. I feel that we
don't get any respect.
Copy !req
681. I'm here all the time.
Copy !req
682. I don't get to eat lunch.
Copy !req
683. I should have a meal—
Copy !req
684. I should have a shift meal.
Copy !req
685. This is messed up.
Copy !req
686. We are talked down
to like we're dirt.
Copy !req
687. And it's not right.
Copy !req
688. Listen, I really appreciatethe openness and the honestly.
Copy !req
689. I knew it was bad but I
didn't quite understand
Copy !req
690. it hit that level of hurt.
Copy !req
691. I think it's just sadthat we're all sitting here
Copy !req
692. and that we actually aren't
even be at this point.
Copy !req
693. I think we all—
Copy !req
694. the whole group of us here—are pretty much struggling.
Copy !req
695. No one is getting
that message across.
Copy !req
696. I need to get through to them.
Copy !req
697. Darryl and Ellen
are about to arrive.
Copy !req
698. I want you to tell them.
Copy !req
699. Everybody was saying
what they wanted to say
Copy !req
700. and getting it off
their chest, but it's
Copy !req
701. kind of different
from telling Chef
Copy !req
702. Ramsay versus telling Darryl.
Copy !req
703. Don't be nervous, I
don't need to be afraid.
Copy !req
704. I've got your back.
Copy !req
705. OK.
Copy !req
706. And here they are.
Copy !req
707. Good morning.
Copy !req
708. Good morning.
Copy !req
709. I've been here
having a staff meeting
Copy !req
710. and we've gone through
some issues this morning
Copy !req
711. that's been bothering them.
Copy !req
712. But rather than me tryingto tell you how they feel,
Copy !req
713. I think they should speak.
Copy !req
714. Certainly.
Copy !req
715. Who's going to go first.
Copy !req
716. I'll go first.
Copy !req
717. I don't feel as though we allgain much respect around here.
Copy !req
718. And I don't think that youas our owner have our back.
Copy !req
719. Candice, Ashley is
that how you feel?
Copy !req
720. You really do talk to
us like dirt sometimes.
Copy !req
721. My intent is not to
talk down to somebody.
Copy !req
722. But that's how it comes out.
Copy !req
723. Jason, talk to Darryl please.
Copy !req
724. My biggest problem
that I have is just I
Copy !req
725. don't think you have a clueas to how this place runs.
Copy !req
726. - Me?
- Yeah.
Copy !req
727. Wow.
Copy !req
728. I think that you're
so stuck on the numbers,
Copy !req
729. the actual essence of
having a restaurant
Copy !req
730. and serving good food
and giving customer
Copy !req
731. service and happy employeesthat, that's gone.
Copy !req
732. I don't understand.
Copy !req
733. We hear it every singlenight and every single day
Copy !req
734. from our customers what
needs to be changed
Copy !req
735. and why they don't come back.
Copy !req
736. We let you know these thingsand you don't give a shit.
Copy !req
737. Nothing is done.
Copy !req
738. You don't care.
Copy !req
739. Wow.
Copy !req
740. Pay— pay is just
ridiculous here.
Copy !req
741. I really don't want to
breakdown because I —
Copy !req
742. I've been here a long time.
Copy !req
743. And I'm not getting
paid Jack shit.
Copy !req
744. For somebody to
be here that long.
Copy !req
745. I've been here since
2006, why haven't I
Copy !req
746. never got a pay raise?
Copy !req
747. OK.
Copy !req
748. Let me say something
real quick since we're
Copy !req
749. all telling the truth.
Copy !req
750. First of all Darryl and I havetaken thousands and thousands
Copy !req
751. of dollars out of our personalaccount to pay your paychecks.
Copy !req
752. So why not just
close the place down?
Copy !req
753. We're not giving up. We don't want to give up.
Copy !req
754. If you want to give up that'sfine, this isn't your business.
Copy !req
755. We don't want leave each otherbecause we all love each other.
Copy !req
756. We don't want to
leave, not at all.
Copy !req
757. But I need to make money
to support my family.
Copy !req
758. You know what so do we.
Copy !req
759. Y'all are acting like it's usagainst y'all, and it's not.
Copy !req
760. This is a business, we
have cost and expenses.
Copy !req
761. I asked you to
take that pay cut.
Copy !req
762. It's either that or laborcosts get so high I'm out.
Copy !req
763. But you can go on five
vacations in the summer.
Copy !req
764. And you're
struggling for money.
Copy !req
765. Right.
Copy !req
766. That is fucked up.
Copy !req
767. Period.
Copy !req
768. If you don't want to
be here, don't be here.
Copy !req
769. After, Chef Ramsay, arranged for the staff
Copy !req
770. to air their grievances—
Copy !req
771. I don't think you have aclue as to how this place runs.
Copy !req
772. —the defiant ownersare not having any of it.
Copy !req
773. If you don't want to
be here, don't be here.
Copy !req
774. If I were piling up
money back there,
Copy !req
775. then I could see you
being pissed off.
Copy !req
776. But we are not piling
up money back there.
Copy !req
777. I can't show appreciationin dollars at this point.
Copy !req
778. They maybe have this pictureof me with this pile of money
Copy !req
779. going, "Ha, ha, ha. Nobody is going to get it."
Copy !req
780. We don't have the money.
Copy !req
781. I'm accepting the truth fromyou guys, except that from me
Copy !req
782. please.
Copy !req
783. Things aren't going
well, I understand that.
Copy !req
784. But in terms of moralthere's an air of discontent.
Copy !req
785. They feel abused and I'm notsaying the staff are perfect,
Copy !req
786. but you are the owners
and you set an example.
Copy !req
787. We have to fix
what's broken within.
Copy !req
788. So how about starting overagain and turning the page and
Copy !req
789. the beginning of a new chapter.
Copy !req
790. I understand
those frustrations.
Copy !req
791. You're wonderful people.
Copy !req
792. So I want you all here and you will have my respect.
Copy !req
793. I guarantee you that from me.
Copy !req
794. And there is a lot of lovefor you guys from Ellen and I.
Copy !req
795. - And I truly mean that.
- Good.
Copy !req
796. We did make some progress.
Copy !req
797. The air is clearer.
Copy !req
798. OK.
Copy !req
799. It's a new day here at Zeke's.
Copy !req
800. I've got some ideas
that I need to put
Copy !req
801. into place to
really start putting
Copy !req
802. this place back on the map.
Copy !req
803. Thank you.
Copy !req
804. Honestly I don't think
that Darryl and Ellen
Copy !req
805. heard what we were saying.
Copy !req
806. He was just saying what
was right just to get
Copy !req
807. Chef Ramsey off his back.
Copy !req
808. We'll see what happens.
Copy !req
809. Oh, Lord.
Copy !req
810. After attempting toopen Daryl and Ellen's eyes
Copy !req
811. of the staff morale
problems, Chef Ramsay
Copy !req
812. has devised a plan
to test the chefs
Copy !req
813. and showcase their abilities.
Copy !req
814. OK.
Copy !req
815. It's been so obvious that you'vebeen handcuffed by Darryl.
Copy !req
816. And here is what we need to do.
Copy !req
817. Show Darryl how creative, how inspirational,
Copy !req
818. how exciting you
can be with seafood.
Copy !req
819. There's a grocery
store literally
Copy !req
820. two miles away from here.
Copy !req
821. OK.
Copy !req
822. Have a look at theingredients, get inspired,
Copy !req
823. come back, get creative.
Copy !req
824. I want to see that on a plate. Yeah?
Copy !req
825. - Thank you, Chef.
- Good.
Copy !req
826. Right now I'm
pretty jacked up.
Copy !req
827. Gordon Ramsay himselfsaid, "Jason, time for you
Copy !req
828. to be inspired.
Copy !req
829. Go let it happen.
Copy !req
830. Let's see what you got."
Copy !req
831. All right.
Copy !req
832. Let's see what they got fresh.
Copy !req
833. How may I help you?
Copy !req
834. Red fish fresh?
Copy !req
835. Just put it out
hour and half ago.
Copy !req
836. That's what we're looking for.
Copy !req
837. It's extremely liberating tohave this freedom to showcase
Copy !req
838. and do what we want to
do— cook good food.
Copy !req
839. Very nice to meet you.
Copy !req
840. Thanks guys.
Copy !req
841. I am looking for red
onions with asparagus.
Copy !req
842. Just get a red pepper.
Copy !req
843. This will be the
last thing I get.
Copy !req
844. And we are ready to rock. There it is.
Copy !req
845. There it is.
Copy !req
846. Showcase the skills.
Copy !req
847. So happy.
Copy !req
848. Think of something creativeand really let it go, yeah?
Copy !req
849. Yes, Chef.
Copy !req
850. Off you go guys, yeah.
Copy !req
851. I'm going to do chickenfried steak at the same time.
Copy !req
852. OK.
Copy !req
853. Brilliant.
Copy !req
854. - Own it, yeah.
- Yes, Chef.
Copy !req
855. You going to put a little lime juice in there?
Copy !req
856. Yes.
Copy !req
857. Well, I'm not done yet with it.
Copy !req
858. OK.
Copy !req
859. Good.
Copy !req
860. I love the idea of bacon and—
Copy !req
861. Cheddar grits.
Copy !req
862. —cheddar, nice.
Copy !req
863. So in terms of the inspiration, tell me what it is.
Copy !req
864. Try to keep it
southern with the grits,
Copy !req
865. fresh with the salmon, andclassic with the capers
Copy !req
866. with on with the tomatoes.
Copy !req
867. Good.
Copy !req
868. Keeping it with the
New Orleans theme.
Copy !req
869. Red fish and then
grilled vegetables,
Copy !req
870. fresh rice, freshingredients, just a fun dish.
Copy !req
871. Pretty good job.
Copy !req
872. The difference in night andday let me tell you that.
Copy !req
873. Beautiful.
Copy !req
874. Now, say nothing.
Copy !req
875. You didn't cook them.
Copy !req
876. I cooked them.
Do you understand?
Copy !req
877. - Yes.
- OK.
Copy !req
878. Let's go.
Copy !req
879. Come over guys.
Copy !req
880. Please.
Copy !req
881. Wow, look at that.
Copy !req
882. You think of Louisiana
the first thing
Copy !req
883. you think of is freshness.
Copy !req
884. But when I walked into yourrestaurant what I didn't expect
Copy !req
885. was frozen seafood.
Copy !req
886. So I got my team to getsome ingredients from me.
Copy !req
887. I'd like you both just
to have a little taste.
Copy !req
888. Taste the freshness.
Copy !req
889. A beautiful char-grilled
salmon done with grits.
Copy !req
890. Creamy, tasty, it's
absolutely phenomenal.
Copy !req
891. And I got ahold
of some red fish.
Copy !req
892. Marinated zucchini
with some rice
Copy !req
893. and a really nice mango salsa.
Copy !req
894. Oh my gosh.
Copy !req
895. This red fish is delicious.
Copy !req
896. It's phenomenal.
Copy !req
897. It's absolutely phenomenal.- Phenomenal?
Copy !req
898. Absolutely.
Copy !req
899. Watching them eat my dish andnot knowing that it was mine,
Copy !req
900. and to say that—
you know it looked
Copy !req
901. like it was from their heart.
Copy !req
902. I'd like you to
have a little taste
Copy !req
903. of that chicken fried steak.
Copy !req
904. I just lightly pounded itand then fried it twice.
Copy !req
905. So it should just
melt in your mouth.
Copy !req
906. It does melt. Literally, literally melted Chef.
Copy !req
907. And couldn't believe
how good it was.
Copy !req
908. The presentation was beautifuland it was fresh ingredients,
Copy !req
909. and they tasted wonderful.
Copy !req
910. They're all
absolutely phenomenal.
Copy !req
911. You can taste the difference?
Copy !req
912. Absolutely.
Copy !req
913. There's something you need toknow about the seafood dishes.
Copy !req
914. I didn't cook them.
Copy !req
915. The two chefs put
those dishes together.
Copy !req
916. Wow.
Copy !req
917. The seafood dishes
are your boys.
Copy !req
918. Delicious, absolutely.
Copy !req
919. They really are.
Copy !req
920. They are Phenomenal.
Copy !req
921. It really opened my eyes towhat I wasn't letting them do,
Copy !req
922. honestly.
Copy !req
923. Food is art and I was notletting them create their art.
Copy !req
924. These aren't just delicious.
Copy !req
925. They're beautiful and theycome from right inside of you.
Copy !req
926. I know that.
You did a fantastic job.
Copy !req
927. It feels really good thatDarryl and Ellen recognize
Copy !req
928. my potential and I think thatmy abilities have been shown
Copy !req
929. and hopefully this is
the first step forward.
Copy !req
930. This is the new Zeke's.
Copy !req
931. I can see that's what
we're looking for.
Copy !req
932. And all I can really
think to myself was
Copy !req
933. about fucking time you see it.
Copy !req
934. Really good job.
Copy !req
935. Well done.
Copy !req
936. It's incredible.
Copy !req
937. Coming up—
Copy !req
938. Oh my gosh!
Copy !req
939. —it's the
biggest restaurant
Copy !req
940. redesign in the history
of kitchen nightmares.
Copy !req
941. This has surpassed anythingyou could possibly imagine.
Copy !req
942. But it all
could be for nothing
Copy !req
943. if Daryl can't stick withChef Ramsay's new plan.
Copy !req
944. How we looking, three
chops and alligator.
Copy !req
945. Slow down for one minuteand let us catch up.
Copy !req
946. Everybody stop.
Copy !req
947. Just stop.
Copy !req
948. After finally havingat least a small breakthrough
Copy !req
949. with the owners, Chef Ramseydecides to have his team work
Copy !req
950. through the night on
the biggest restaurant
Copy !req
951. makeover they have ever done.- All right.
Copy !req
952. Good morning.
Copy !req
953. Morning chef.
Copy !req
954. Excited?
Copy !req
955. Are you ready to
see the new Zeke's?
Copy !req
956. - Yes.
- Let's go.
Copy !req
957. Welcome to the new Zeke's.
Copy !req
958. Here we go.
Come in please.
Copy !req
959. Oh wow.
Copy !req
960. In you go.
Copy !req
961. - Oh my gosh!
- Are you kidding me?
Copy !req
962. In, in, in.
Copy !req
963. Oh nice.
Copy !req
964. Oh my gosh.
Copy !req
965. Oh, that's nice.
Copy !req
966. Look at that.
Copy !req
967. Oh my God.
Copy !req
968. Let's start with the walls.
Copy !req
969. Gone is the swamp.
Copy !req
970. Look at all that
the old doors.
Copy !req
971. Reclaimed doors.
Copy !req
972. It's got that nostalgia and it;sgot that comfort feel, right?
Copy !req
973. Feels like home.
Copy !req
974. Look at this.
Copy !req
975. You've got the most amazingchair.s Brand new chairs.
Copy !req
976. It just feels authentic.
Copy !req
977. Let me say this, please.
Copy !req
978. Please.
Copy !req
979. You have found our identity.
Copy !req
980. Wonderful.
Wonderful.
Copy !req
981. This is us.
I'm astonished.
Copy !req
982. I mean truly.
Copy !req
983. I didn't really
have any expectations,
Copy !req
984. but this has surpassed anythingyou could possibly imagine.
Copy !req
985. There is one more thingl would like to show you.
Copy !req
986. You're going to start
peeing your pants.
Copy !req
987. Oh man that's good.
Copy !req
988. Oh, that's nice.
Copy !req
989. There we are.
Copy !req
990. Our boil house.
Copy !req
991. Oh my gosh!
Copy !req
992. From shucking your oystersto cooking your shrimp,
Copy !req
993. this is going to be asubstantial part of the menu.
Copy !req
994. And Emil, it's going
to take so much
Copy !req
995. pressure off of you and Jason.
Copy !req
996. This should just run on
its own and it should
Copy !req
997. almost double the turnover.
Copy !req
998. Did I see you smile again?
Copy !req
999. That's the second
time in 24 hours too.
Copy !req
1000. They are going to arrest
you for being too happy.
Copy !req
1001. Chef Ramsey has
given this staff,
Copy !req
1002. this place, my
family, our friends,
Copy !req
1003. our customers a new beginning.
Copy !req
1004. It's unbelievable.
Copy !req
1005. Honestly, when
people would ask
Copy !req
1006. me where I work I would
never say Zeke's, I just
Copy !req
1007. say I am a cook.
Copy !req
1008. Now I'm proud to say
that I work here.
Copy !req
1009. A new beginning and a
new identity for Zeke's.
Copy !req
1010. Along with makingthe decor more inviting,
Copy !req
1011. Chef Ramsay as replacedZeke's outdated stale menu
Copy !req
1012. with a modern update ofclassic New Orleans cuisine.
Copy !req
1013. Oh my gosh.
Copy !req
1014. My goodness me.
Copy !req
1015. This was going to put
Zeke's back on the map.
Copy !req
1016. Be careful, it's fresh.
Copy !req
1017. Every dish is
absolutely beautiful.
Copy !req
1018. OK.
Copy !req
1019. Let's start off
top of the table.
Copy !req
1020. Zeke's house boil, yes.
Copy !req
1021. Bucket of shrimps, yes.
Copy !req
1022. Bucket of blue crabs.
Copy !req
1023. A great sharing, festive, localized bucket.
Copy !req
1024. Push them, OK.
Copy !req
1025. Back at the menu the entrees.
Copy !req
1026. Pecan crusted catfish,
so with a classic tartar
Copy !req
1027. sauce and a herb salad.
Copy !req
1028. Country fried steak, big hit.
Copy !req
1029. Say no more southern gravy.
Copy !req
1030. Delicious, slightly
heated in that gravy.
Copy !req
1031. So you got a nice little burnin the back of your throat.
Copy !req
1032. Blackened alligator,
wonderful creole sauce.
Copy !req
1033. Absolutely delicious.
Copy !req
1034. Because this has now become notthe old Zeke's, your Zeke's.
Copy !req
1035. Thank you.
Copy !req
1036. Indeed.
Copy !req
1037. You've got your identity, now make it yours.
Copy !req
1038. Absolutely incredible.
Copy !req
1039. Beautiful.
Copy !req
1040. Come here.
Copy !req
1041. Come here.
Copy !req
1042. The way chef createdthe menu and the dishes—
Copy !req
1043. they don't have a menu
like that around here.
Copy !req
1044. Dig in.
Copy !req
1045. Enjoy.
Copy !req
1046. So not only do
we have something
Copy !req
1047. great to put on the table, but it's not anywhere around.
Copy !req
1048. - No one else has it.
- Oh my gosh.
Copy !req
1049. Did you taste the cornbread?
Copy !req
1050. The menu is phenomenal.
Copy !req
1051. I am proud to have
it and excited
Copy !req
1052. and can't wait for everybodyelse to come in and try it.
Copy !req
1053. It's delicious.
Copy !req
1054. I feel right now we
have the most diverse
Copy !req
1055. Louisiana southern menu.
Copy !req
1056. I mean we very well
may have the best menu.
Copy !req
1057. Rich in flavor,
rich in texture.
Copy !req
1058. Wow.
Copy !req
1059. Hi, guys.
Copy !req
1060. Welcome to Zeke's
Copy !req
1061. The
community of Metairie
Copy !req
1062. had a love affair with thisrestaurant that went sour.
Copy !req
1063. Enjoy, enjoy, enjoy.
Copy !req
1064. The shrimps are amazing.
Copy !req
1065. Chef Ramsay'srevamp and tonight's relaunch
Copy !req
1066. will be a strong indicator if it's possible for this love
Copy !req
1067. affair to resume.
Copy !req
1068. I'm going to try the
smothered prokchops.
Copy !req
1069. I'm going to try the
blackened alligator.
Copy !req
1070. And with so
many changes in place
Copy !req
1071. and so many people
in the dining room,
Copy !req
1072. Chef Ramsay is
hoping the boil house
Copy !req
1073. will take some of thepressure off the kitchen.
Copy !req
1074. Any um— any orders on
yet in the boil house?
Copy !req
1075. No.
Copy !req
1076. Nothing in the
boil house already.
Copy !req
1077. So get ahold of the waitress, call them in and say,
Copy !req
1078. all right start pushing them.
Copy !req
1079. We got to use that place.
Copy !req
1080. We got to get used to that.
Copy !req
1081. Let's go.
Copy !req
1082. Rachel, sell boiled food.
Copy !req
1083. - I'm trying.
- Sell one, OK.
Copy !req
1084. Sell one to a big table, please.
Copy !req
1085. Tonight We have a special, it's boiled lobster for two.
Copy !req
1086. I don't know if you
saw it on the menu,
Copy !req
1087. but we sell it by the bucket.
Copy !req
1088. Just bring us two.
Copy !req
1089. Coming right up.
Copy !req
1090. Two buckets of lobster
for table five.
Copy !req
1091. Two buckets of lobster?
Copy !req
1092. Can I get two buckets
of lobster, please.
Copy !req
1093. Let's go.
Copy !req
1094. Put a little bit
of butter on there,
Copy !req
1095. give it a nice little glaze, OK. Good.
Copy !req
1096. That's it.
Copy !req
1097. Two lobsters, let's go.
Copy !req
1098. Look what I have for y'all.
Copy !req
1099. Y'all enjoy.
Copy !req
1100. Looks good.
Look at this.
Copy !req
1101. Wow.
Copy !req
1102. With the boil
house now being utilized
Copy !req
1103. and satisfying customers, it'sclearly allowed some breathing
Copy !req
1104. room for the kitchen.
Copy !req
1105. You're eight minutes
on baked crab at 33.
Copy !req
1106. However,
it's now up to Darryl
Copy !req
1107. to manage the time wisely.
Copy !req
1108. I worked hard today,
let's make it happen.
Copy !req
1109. You've got to
focus on that window,
Copy !req
1110. communicate with these guys.
Copy !req
1111. One table leaving, one tableworking so we don't get
Copy !req
1112. bogged down, yes?
Copy !req
1113. Yes, Chef.
Copy !req
1114. I need an alligator,
I need a strip.
Copy !req
1115. - Give me three minutes on that.- Let's go.
Copy !req
1116. We need to push food out thereand cook it as fast as we can.
Copy !req
1117. Three tomatoes,
char-grilled oysters.
Copy !req
1118. I need it fast.
Copy !req
1119. Let's work one at a time.
Copy !req
1120. - It's not a race.
- How we looking?
Copy !req
1121. Three chops and alligator.
Copy !req
1122. Hold on one second, Darryl.
Copy !req
1123. Smothered chop,
how we looking?
Copy !req
1124. Darryl, slow down
for one minute.
Copy !req
1125. Let us catch up, huh.
Copy !req
1126. Fucking hell.
Copy !req
1127. With, Darryl,
calling multiple tickets
Copy !req
1128. at the same time—
Copy !req
1129. Grits, mashed, sweet potatoes.
Copy !req
1130. —and more focusedon speed than anything else—
Copy !req
1131. What ticket is it for?
Copy !req
1132. —the kitchen isnow completely confused.
Copy !req
1133. How's my pecan catfish?
Copy !req
1134. Where's my New York strips?
Copy !req
1135. Got to go.
Copy !req
1136. Just put them in
the window and we'll
Copy !req
1137. figure out how to plate them.- Yes.
Copy !req
1138. Whatever you got.
Copy !req
1139. Make sure it's done.
Copy !req
1140. I was being told that I needthis, this, and this right now.
Copy !req
1141. And I just try and move as fastas I can and get the food out.
Copy !req
1142. I'm saying, it just
looks like crap.
Copy !req
1143. Do you agree?
Copy !req
1144. Yeah.
Copy !req
1145. No garnish?
Copy !req
1146. No.
Copy !req
1147. Goes in the window like that.
Copy !req
1148. Darryl
has managed to get
Copy !req
1149. the cooks producing thefood at a much quicker pace.
Copy !req
1150. That looks really raw.
Copy !req
1151. I don't think this is
cooked all of the way.
Copy !req
1152. But the dishes
are not at the level
Copy !req
1153. that they should be.
Copy !req
1154. Sir, is that cooked?
Copy !req
1155. It's not is it?
Copy !req
1156. Excuse me, can I get
you another one sir?
Copy !req
1157. Yeah?
Copy !req
1158. Guys, the fish is raw.
Not tonight.
Copy !req
1159. - Oh, man.
- Just stop.
Copy !req
1160. 24 is out.
Copy !req
1161. Everybody stop!
Copy !req
1162. What a joke.
Copy !req
1163. It's relaunch
night at Zeke's—
Copy !req
1164. Smothered chop—
how we looking?
Copy !req
1165. Darryl, slow down
for one minute.
Copy !req
1166. Let us catch up, huh.
Copy !req
1167. —and with, Darryl, pushing the cooks, food
Copy !req
1168. is leaving the kitchen quickly.
Copy !req
1169. Can I get you another one sir?
Copy !req
1170. Unfortunately it'salso coming back quickly.
Copy !req
1171. Guys the fish raw.
Not tonight.
Copy !req
1172. - Oh man.
- Just stop.
Copy !req
1173. Fuck.
Copy !req
1174. Everybody stop.
Copy !req
1175. Emil, Jason come around.
Copy !req
1176. I would rather be three or fourminutes later than rush food
Copy !req
1177. out there, and the
shit is coming back.
Copy !req
1178. Not tonight.
Copy !req
1179. An expediter should
definitely set the tone
Copy !req
1180. for the rest of the kitchen.
Copy !req
1181. I think Darryl
lost control today.
Copy !req
1182. It's just a big catastrophe.
Copy !req
1183. What we've got to do isfocus on one table at a time.
Copy !req
1184. We've got to communicate.
Copy !req
1185. Darryl, talk to me.
Copy !req
1186. Don't get slum, where you at?
Copy !req
1187. Darryl, what table are you on?
Copy !req
1188. Darryl, take responsibility.
Copy !req
1189. I have to stop, refocus, let's get these tickets
Copy !req
1190. out one at a time.
Copy !req
1191. I need to do a better job ofcommunicating, very simply.
Copy !req
1192. All right, guys let's focus.
Copy !req
1193. Where you at now, Darryl?
Copy !req
1194. Pecan catfish and
blackened alligator.
Copy !req
1195. I his hand, Darryl.
Copy !req
1196. Table one, let's go.
Copy !req
1197. Move to the next ticket.
Copy !req
1198. I got 33—
Copy !req
1199. blacked alligator,
pecan catfish.
Copy !req
1200. Coming right now, Darryl.
Copy !req
1201. Let's go.
Copy !req
1202. Following,
Chef Ramsay's,
Copy !req
1203. advice of focusing on
one table at a time—
Copy !req
1204. What table are you on?
Copy !req
1205. Table 10.
Yeah, I got—
Copy !req
1206. Mac and cheese, grits is up.
Copy !req
1207. —Darryl and the chefs are now in sync.
Copy !req
1208. Please, let's get this to 31.
Copy !req
1209. - Blackened alligator.
- Awesome.
Copy !req
1210. Thank you.
Copy !req
1211. Shrimp and grits.
Copy !req
1212. —perfectly cookeddishes are leaving the kitchen.
Copy !req
1213. That's very good.
Copy !req
1214. —and are beingenjoyed by thrilled customers.
Copy !req
1215. That's delicious.
Copy !req
1216. Fox news are here.
Copy !req
1217. Now that this
restaurant is on its way
Copy !req
1218. to a successful relaunch—
Copy !req
1219. Hi, nice meeting you.
Copy !req
1220. —Chef Ramsay isready to spread the word.
Copy !req
1221. What happened with
the restaurant before?
Copy !req
1222. Why did you come here?
Copy !req
1223. This place was legendary.
Copy !req
1224. It lost it's way, it's
now back on the map
Copy !req
1225. with two new owners
that are going
Copy !req
1226. to start their ownbeginning of a new chapter.
Copy !req
1227. What is the feedback you'realready getting for tonight?
Copy !req
1228. That the food is fantastic.
Copy !req
1229. I mean, the menu
is— it's fabulous.
Copy !req
1230. I highly recommend that
you come in and try it.
Copy !req
1231. Let's finish, let's finish.
Copy !req
1232. Somebody get this to 14, please.
Copy !req
1233. Is there no more
tickets coming in?
Copy !req
1234. Let's get this
stuff out of here.
Copy !req
1235. Definitely going
to order this again.
Copy !req
1236. It's delicious.
Copy !req
1237. That's a wrap, Jack.
Copy !req
1238. At the end of the night, theway it ended made me feel good.
Copy !req
1239. I think, Darryl showed
more personality tonight
Copy !req
1240. then he's shown in
the last few years.
Copy !req
1241. We still have some
improvements to make,
Copy !req
1242. but you can see it's
on the right track.
Copy !req
1243. - Nice job.
- Goodnight ladies.
Copy !req
1244. Thank you.
Copy !req
1245. Thank you so much.
Copy !req
1246. OK.
Copy !req
1247. Tonight was about establishing anew Zeke's and you achieved it.
Copy !req
1248. Yes, yes.
Copy !req
1249. It's my first
time in New Orleans.
Copy !req
1250. Fuck me did you
give me a challenge.
Copy !req
1251. If, Chef Ramsay, told me aweek ago that all these changes
Copy !req
1252. were going to happen—
Copy !req
1253. Well done my darling.
Copy !req
1254. I don't think I would
have really believed it.
Copy !req
1255. Can I just have a
quick word with you two.
Copy !req
1256. Amazing.
Copy !req
1257. Look at this place.
Copy !req
1258. The potential is huge.
Copy !req
1259. I know.
Copy !req
1260. Fantastic.
Copy !req
1261. It is now your Zeke's.
Copy !req
1262. Run with it.
Copy !req
1263. And, Darryl, you do care.
Copy !req
1264. And you do have a heart— a bigheart, show it to your staff.
Copy !req
1265. Indeed I will.
Copy !req
1266. Don't hide that.
Copy !req
1267. I'm ready to do
things the right way.
Copy !req
1268. Ready to get moving,
into it's new life.
Copy !req
1269. - It's a new energy.
- Good job.
Copy !req
1270. Thank you, thank
you, thank you.
Copy !req
1271. - Good night.
- Thanks, Chef.
Copy !req
1272. Good night, good
night, good night.
Copy !req
1273. We had a lot of issueshere when I first arrived.
Copy !req
1274. The staff were at war with theowners, the food was miserable,
Copy !req
1275. and the restaurant was seriouslystruggling for an identity.
Copy !req
1276. But what I witnessed was aphenomenal comeback and how
Copy !req
1277. fitting is that, that took placehere in the most resilient city
Copy !req
1278. across America, New Orleans.
Copy !req
1279. Week old lasagna,
not so special.
Copy !req
1280. In the weeks
that followed, a glowing
Copy !req
1281. report on the local news—
Copy !req
1282. As a family, as a restaurantit's back on the map.
Copy !req
1283. —brought a surge ofcustomers to the restaurant.
Copy !req
1284. Hi.
How are y'all?
Copy !req
1285. —Darryl andEllen are doing their best
Copy !req
1286. to raise staff morale.
Copy !req
1287. You all did an excellent job.
Copy !req
1288. I can't do this
without you guys.
Copy !req
1289. And a reaching
out to the community—
Copy !req
1290. And we really thank
you all for coming in.
Copy !req
1291. It means a lot to us.
Thanks.
Copy !req
1292. —put Zeke's
back on the map.
Copy !req
1293. Next time on Kitchen
Nightmares, Chef Ramsay,
Copy !req
1294. heads to Bourbon
Street to a restaurant
Copy !req
1295. run by two brothers, Mo—
Copy !req
1296. You're the one who'ssupposed to be all over this.
Copy !req
1297. —and Romy.
Copy !req
1298. Just support what the
fuck I am telling you.
Copy !req
1299. —who use theireatery as a battleground.
Copy !req
1300. Gordon is completely disgusted.
Copy !req
1301. And totally appalled andchallenge by the management.
Copy !req
1302. Punch me, do what the
fuck you want to do.
Copy !req
1303. That's next timeon the most explosive kitchen
Copy !req
1304. nightmares of the year.
Copy !req
1305. We should shut down thefucking restaurant tonight.
Copy !req