Kitchen Nightmares 3x14

1. Tonight on "Kitchen Nightmares,"

2. Chef Ramsay heads to the Prohibition Grill in Everett,

3. Washington—

4. You are kidding me.

5. Where meets an owner making all the wrong moves.

6. Belly dance?

7. That was a belly flop.

8. Rishi Brown went from belly dancer

9. to restaurant owner.

10. I thought fresh means that it's not frozen.

11. me.

12. And her lack of experience—

13. I don't know anything about what goes on back there.

14. Is evident everywhere.

15. Oh my god.

16. There are meats— cooked and raw— on the same shelf.

17. She's oblivious to what

18. is happening in her kitchen—

19. Rishi has a little bit naive.

20. She just sort of trusts Rocky.

21. As her lazy chef cooks up one disaster—

22. When was that cooked?

23. After another.

24. It's sour!

25. But in spite of all the obvious shortcomings—

26. I can't help you one minute longer.

27. This owner remains in denial.

28. I think the food is great here.

29. What?

30. It's one of the most frustrating situations

31. ever on "Kitchen Nightmares."

32. Is anyone real here?

33. Or is this a joke?

34. This owner may have asked for Chef Ramsay's help—

35. I can sit here and take this any longer.

36. But doesn't seem too interested in taking it.

37. I'm just so scared!

38. What is that?

39. You're serving rotten food!

40. Eating the pasta would kill them.

41. Then wake up!

42. You wake up!

43. Shut the place down!

44. Get out of here!

45. That is amazing!

46. Thank you, chef.

47. Everett, Washington— 25 miles north of Seattle.

48. This blue collar town is home to the Prohibition Grill—

49. a southern restaurant opened in 2008 by professional belly

50. dancer, Rishi Brown.

51. How are my lips?

52. They're fine.

53. I had no restaurant experience at all,

54. but I felt like if I could run a successful dance company

55. all of these years, surely I could

56. operate a restaurant business.

57. Can I get anything for you, Molly?

58. No. You good?

59. - Yeah. - OK.

60. Because I have no experience, I don't run my kitchen at all.

61. Two tops— medium, medium, and rare.

62. I hired someone who's had 30 years of restaurant experience.

63. Good job, Rock.

64. Not my first trip to the rodeo.

65. He's amazing at his job.

66. He's a little bit lazy

67. I'll be right back, gentlemen.

68. He likes to smoke.

69. He like to talk on his phone.

70. Hello?

71. You know, if I have an order, I have to text

72. him that there's an order.

73. How's it tasting over here?

74. It's really bland.

75. Bland.

76. We have customers that complain all the time.

77. Is it?

78. OK.

79. I've have had dishes where I've smelled it

80. and I was just like, you've got to be kidding me.

81. Rocky, the ribs were disgusting.

82. If we could fix it, we would.

83. But Rocky keeps Rishi in the dark a little bit.

84. What— what was the problem with the trout?

85. There was no problem with the trout.

86. - All right. - Oh my god.

87. Rishi is a little bit naive.

88. She just sort of trusts Rocky.

89. He has all the skills and all the knowledge.

90. Yum.

91. I don't know anything about what goes on back there.

92. For Rishi to step in from belly dancing

93. into running a restaurant—

94. I don't want to use the word clueless,

95. but she was because she had no idea.

96. There's just some things that she does that I don't think

97. a restaurant owner should do.

98. For instance, belly dancing.

99. It doesn't go with the theme of our restaurant.

100. It makes no sense.

101. Customers think it's weird.

102. You know, I've been in the business 20 years.

103. I know how a business is supposed to be run

104. and this is not the way.

105. We got to get more people in here.

106. Oh, unbelievable.

107. If Prohibition Grill fails, I lose everything.

108. I'm really discouraged.

109. I really need help because I'm at a complete loss

110. to understand what's happened.

111. And I'm not stupid, but I really don't know what's going on.

112. Wow.

113. Here he comes.

114. Whoa.

115. Wow.

116. Look at that.

117. It's like something you would get given in Vegas—

118. learn to belly dance.

119. What the hell as that got to do with the restaurant?

120. Well Hi. Welcome.

121. I'm Rishi. - Hello.

122. Rishi, nice to see you. - Yeah.

123. Thank you. - Wait a second—

124. Yeah.

125. That one's me.

126. You're kidding me.

127. Am I coming for lunch or are we having a— a—

128. a belly dance.

129. Do the owners know this goes on?

130. Yeah, absolutely.

131. I am the owner.

132. Oh, you are the owner.

133. Yes.

134. How long have you been do this?

135. This is— - 30 years.

136. And then you bought a restaurant?

137. Yes.

138. And you still belly dance?

139. Yes. It's really fun.

140. - Wow. - Yeah.

141. Wow.

142. It's about undulating and shimmying.

143. Right.

144. Rolling the body in motion with vibration.

145. That's undulating. That's just like—

146. - That's undulating. - Rolling your tummy.

147. - That's right. - Wow.

148. OK. - Yes.

149. Uh— woo.

150. Jeez.

151. So how do you go from belly dancing

152. to becoming a restaurateur?

153. Well, I decided over a cocktail one afternoon.

154. Right.

155. OK.

156. Were you inebriated at the time?

157. Did it sort of make your mind a little light headed?

158. Yeah.

159. I remember it well.

160. Uh—

161. But then once it happened, the idea came in.

162. There it was. And it stayed.

163. But had you ever worked in a restaurant before or—

164. I worked as a server for about six months

165. one time, when I was in college.

166. Wow.

167. Right.

168. Yeah.

169. And the style of food— what is that?

170. We do a gourmet southern menu here.

171. - Gourmet? - Uh, huh.

172. - Wow. - Fine dining.

173. We kind of have a steakhouse theme here

174. going on— dinner house theme.

175. - Dinner house, steakhouse— - Yeah.

176. Fine dining.

177. Yes.

178. With a little, southern flare to it.

179. Wow.

180. OK.

181. In your mind, what's the biggest problem?

182. In my mind—

183. well, we don't have a grill here, so—

184. Say that again.

185. We don't have a grill here.

186. It's called Prohibition Grill.

187. Prohibition Grill— right.

188. Wow.

189. A Prohibition Grill with no grill.

190. Wow. - Yeah.

191. OK. Let me take a seat.

192. Sure.

193. I have a special seat right back here for you.

194. OK.

195. Great.

196. Nice booths, by the way.

197. Oh, thank you.

198. I really believe in what we've done here.

199. And I'm sure that Chef Ramsay is going to love the food today.

200. Um— have you just been to a party or—

201. No.

202. No?

203. I just got all dressed up just for you today.

204. Oh, so you just—

205. you don't dress like that normally?

206. No, I do dress like this normally.

207. Oh, you do dress like that normally?

208. Yeah, yeah.

209. Wow.

210. And so I'm not special.

211. Anyway, never mind.

212. Actually, you are.

213. Yeah.

214. Because this is a special occasion, for sure.

215. I got a little more dolled up, but this is my normal get up.

216. Wow. OK.

217. Great.

218. It's a big menu, eh?

219. Yeah.

220. Wow.

221. Prohibition Grill Southern Cuisine.

222. Yes.

223. Chef Rocky strives for originality and diversity,

224. focusing on the quality of freshness.

225. And without a grill, that's quite a statement.

226. It's so— it's so true.

227. Well, OK.

228. How do you rate the food?

229. What would you give your food, out of 10?

230. I give our food a 10.

231. - A 10? - I think it's—

232. yeah. I think it's amazing.

233. I love everything on the menu.

234. OK, great. Nice to meet you.

235. Nice to meet you, too, Chef Ramsay.

236. Thanks for coming.

237. And enjoy your lunch today, OK?

238. Thank you.

239. What a bizarre dress sense from the owner.

240. I mean, she looks like she's in a fancy dress, Britney Spears,

241. concert party.

242. Hello. - Hello.

243. I am Candice. - How are you, darling?

244. - How are you? - Yeah.

245. Well. And you?

246. - Very nice to meet you. - Likewise.

247. Good to see you, too.

248. So did Rishi get a chance to go

249. over the menu at all with you?

250. Uh— she did, briefly.

251. Um— let's order, shall we? - OK.

252. What's the soup of the day?

253. The soup of the day is jalapeño corn chowder.

254. What was it yesterday?

255. Jalapeno corn chowder.

256. Oh, it's soup every two days?

257. - And last week. - Oh.

258. So soup of the week.

259. It's soup of the week.

260. Let's have a soup of the week.

261. Yes.

262. OK.

263. Um— let's go for the filet.

264. How would you like that prepared?

265. Medium rare, please.

266. Medium rare.

267. Let's go for the collard greens, as well— the sides.

268. The bottom— the brown sugar glazed salmon.

269. And do you know what?

270. Throw me in a portion of the pan-fried oysters.

271. OK. We'll get that started for you.

272. Excellent. - Thank you.

273. Thank you.

274. OK.

275. So here's my list.

276. So we're going to do the oysters.

277. So why don't I start with a cup of soup?

278. Okie dokie.

279. Yeah?

280. OK.

281. I was just saying what you ordered.

282. I thought those were really great choices.

283. Our oysters are wonderful here.

284. And my chef always makes the best soups.

285. Can I just let you into a little secret?

286. Sure.

287. Not in front of your customers.

288. Can I whisper?

289. Soup of the day is not soup of the day— it's the same

290. soup that was on two weeks ago.

291. What does that mean?

292. Soup of the day means a daily changing soup.

293. Oh.

294. I didn't even know what soup of the day meant.

295. I thought that just meant what soup we were serving that day.

296. Wow.

297. Yeah.

298. That was lame.

299. Soup of the day.

300. A new soup every day.

301. OK.

302. I'm going to talk to him about that.

303. Wow.

304. I didn't realize that soup of the day

305. meant a fresh soup every day.

306. Yeah.

307. I thought soup of the day meant

308. what is our soup for the day.

309. Oh my god.

310. I'm not that stupid.

311. It's just that what I understood that meant.

312. Candice, please.

313. Chef Ramsay, here is our soup.

314. Thank you.

315. Thank you, my darling. - OK.

316. Wow. The soup of the week.

317. That's just slop— horrible, nasty

318. gloop with some sort of dusting around

319. the outside of the plate.

320. Did you have a chance to taste the soup?

321. Yeah, I had a chance. Yes.

322. OK. And?

323. Uh— yeah.

324. Just not nice.

325. Gnarly.

326. Should I just get that out of here?

327. Yes, please.

328. OK.

329. When was the last time you tasted it?

330. I haven't tasted it.

331. You didn't have this soup?

332. I haven't had this soup.

333. Wow.

334. Rocky, we've had the same soup for seven days?

335. I made it Saturday.

336. But we wrapped it and stored it properly.

337. OK.

338. I'm going to tell you what—

339. the oysters are going to be fresh, and delicious,

340. made right now for you.

341. You mean opened.

342. You don't make an oyster, you just open them.

343. Huh?

344. Oysters are opened.

345. Oh, got it.

346. No, he's not opening them daily.

347. Oh, so he's opening the oysters and—

348. No.

349. He's buying them pre-opened.

350. When were they bought?

351. I think they came in today.

352. Will you just check?

353. Yes.

354. Thank you.

355. Rocky?

356. Yes?

357. When were the oysters delivered?

358. They were delivered here Friday.

359. They were delivered Friday.

360. Right.

361. Yes.

362. So the fresh oysters aren't exactly fresh,

363. but they're from five days ago.

364. Five days ago.

365. But we don't get them here frozen.

366. That's— that's— that's good to know.

367. Frozen oysters in Seattle?

368. That would be bad.

369. Right.

370. So far, nothing is quite as it seems.

371. OK.

372. So these are the oysters. - OK, great.

373. - Pan-fried oysters. - Thank you.

374. You're welcome.

375. Normally, an oyster should taste slightly salty,

376. creamy, delicious.

377. These are just tasteless.

378. So he's managed to take a delicious tasting oyster

379. and turn it into something that's cake, and cornmeal,

380. and tastes of nothing.

381. How are the oysters?

382. Yeah, they're bland.

383. They just taste of nothing.

384. I mean, here, just have a little— just have a little—

385. just a small touch.

386. I don't eat our oysters here.

387. Oh, you don't? Oh, you don't eat them?

388. I don't eat them here.

389. Oh, wow.

390. They're not fresh, so I only like fresh oysters.

391. Me, too. Yeah.

392. Wow.

393. I'm not going to try those oysters.

394. I think that they're gross. I know better.

395. I'm not trying them.

396. He absolutely hated these.

397. He thought they were gross.

398. There was way too much cornmeal, bland,

399. had absolutely no flavor.

400. Hm.

401. That's interesting.

402. That makes no fucking sense.

403. Chef Ramsay is in the middle

404. of sampling Prohibition's menu.

405. They're bland.

406. They just taste of nothing.

407. OK.

408. Thank you.

409. And he's already discovered a lack of freshness,

410. a lack of flavor, and a real lack of basic, restaurant

411. knowledge by the owner.

412. I wouldn't try the oysters because they're not fresh.

413. Well, I thought fresh means that it's not frozen.

414. Usually, it means like fresh— same day.

415. - From the shell. - Fresh from the shell.

416. Right.

417. Fresh from the— you know, that sort of thing.

418. So I'm like—

419. Like soup of the day.

420. Yeah.

421. OK.

422. Wow.

423. - Let's try this. - OK.

424. This is the filet mignon.

425. This is the filet mignon.

426. This is the—

427. - Collard greens. - Collard greens.

428. And it's wrapped in bacon, right?

429. - Wrapped in bacon— yes. - Thank you, my darling.

430. You're welcome.

431. The meat is dreadful—

432. absolutely dreadful.

433. It's got a horrible tint to it.

434. Well, how did we do on this?

435. You know, this—

436. not very good.

437. Horrible greyness to it.

438. I don't know what he's done.

439. It's almost like the meat has been boiled.

440. And those there— the collard greens were just mush.

441. May I take it out of your way? - Please.

442. I'm— thank you.

443. 10 out of 10?

444. So far, I'm zero out of 10, let me tell you.

445. Uh— these are really mushy, and tasteless, and—

446. That's ridiculous.

447. Those are incredibly wonderful. - They are?

448. - They are a little mushy? - They're a little mushy.

449. They're a little mushy.

450. That is the only problem, but the flavor

451. profile is perfection.

452. And the filet?

453. He thinks that it's been boiled.

454. Boiled?

455. I think it's good.

456. Do you like it?

457. I know it's perfect.

458. I know it is.

459. So here, we actually have the salmon.

460. Bloody hell.

461. Yeah. That's the salmon?

462. That's the salmon.

463. Wow.

464. And why does the salmon go in a pinwheel?

465. I don't— I don't know.

466. Thank you.

467. I mean, honestly, look at that plate.

468. I mean, little balls off hush puppies,

469. a massive wedge of corn bread that looks like a door open,

470. and a pinwheel that fits perfectly,

471. you know, on the side of my tomato.

472. Wow.

473. That is disgusting.

474. Pinwheel— yeah, I feel like doing a cartwheel out of here.

475. Oh, hell.

476. Oh, he's banging his hands on his head.

477. Oh, god.

478. That's really bad.

479. Is he allergic to salt?

480. No.

481. There's no seizing on there, whatsoever.

482. Aged balsamic vinegar macerated with brown sugar on salmon

483. needs to be backed up with salt.

484. Shall I take it away?

485. Please, yeah. Thank you.

486. OK.

487. You're welcome.

488. Holy crap.

489. OK.

490. He did not like this.

491. He thinks that the balsamic— the reduction—

492. needs to be backed up with salt.

493. Hm.

494. He wants the idea between the pinwheel of the salmon.

495. He doesn't understand it.

496. I think it's interesting.

497. I like it.

498. I think it's— I think it's a cool presentation on the plate.

499. I like it. - OK.

500. Way to stand up for your food, Rish.

501. Way to stand up for your food. - But I do.

502. I like that.

503. That's one of my favorite things on our menu

504. is that presentation of the salmon.

505. What can I do?

506. Oh,

507. Here he comes.

508. Introduce me to the team.

509. - This is Jeff. - Jeff.

510. - Hi. - Dennis.

511. - Dennis? - Yeah.

512. And this is Rocky?

513. Hi.

514. I feel like I've just gone 12 rounds with you,

515. let me tell you.

516. Let me read you something—

517. Prohibition Grill Southern Cuisine.

518. Chef Rocky strives for quality and freshness.

519. Correct.

520. Freshness?

521. The soup from last week that was called soup of the day—

522. gloopy, under seasoned, it wasn't even hot.

523. It was just hideous.

524. I'm a big fan of that soup.

525. A big fan of the soup?

526. What I've just eaten has been an embarrassment.

527. Pan-fried oysters— just solid cornmeal with no seasoning.

528. It needs some form of seasoning.

529. I didn't know that.

530. You don't know what soup of the day is.

531. Cam I talk to you about the pinwheel of salmon?

532. Can you go and get me a pinwheel?

533. Yes.

534. Hurry up, please.

535. Chef Ramsay, I like the pinwheel.

536. - I'm not asking if you like it. - Oh.

537. You give your food 10 out of 10,

538. so me talking to you about food is like I'm talking

539. to a brick wall— behind you. Right.

540. Because I liked it.

541. I thought it looked nice, and kind of unique, and different.

542. Kind of unique and different?

543. Yeah.

544. And how many strips do you get out of a salmon?

545. 14.

546. Like until I just looked at it,

547. I didn't even think this was so small.

548. Right.

549. And even the blood line's on there as well.

550. Nasty.

551. Chef to chef, have you any idea how bad that makes you look?

552. On decisions about how food is prepared,

553. I believe in what they do back there.

554. That's their thing, especially Rocky.

555. Come on!

556. Collard greens— overcooked, tasteless mush.

557. I thought they tasted great.

558. They were overcooked though.

559. And do you know what— you knew they were overcooked?

560. Right.

561. Have you any idea how deluded you sound?

562. What?

563. How could something be delicious and overcooked?

564. There's no such thing.

565. Man!

566. Oh.

567. Are customers that stupid?

568. Are you? - No.

569. - Are you? - No.

570. - Are you? - No.

571. You are!

572. I guess so.

573. Why did you ask me here if your food's 10?

574. Well, I was hoping that you could come here and help me get

575. this business to the next level because I can't seem

576. to do that on my own right now.

577. How bad is your business currently?

578. How much money, per week, are you losing?

579. At least $2000.

580. So that's $8,000 a month.

581. That's $100,000 a year.

582. Does that not sink in anyone's mind?

583. I don't know what to say.

584. I like the food.

585. I think the food is great here.

586. After only a short time in the restaurant,

587. Chef Ramsay is shocked by how lazy Chef Rocky is

588. and how clueless Rishi is.

589. Can you get me some lipstick?

590. Uh, huh.

591. And before dinner service,

592. there is one issue he wants to take care of right away.

593. Prohibition Grill my ass.

594. No more false advertising.

595. He's putting tape over the grill.

596. Excellent.

597. I've got a crab cake going out with a Caesar and small salad.

598. Where's Rishi, by the way?

599. She's getting ready for belly dancing.

600. Tonight?

601. We're ready to go on this second check as well.

602. Candice, you're up.

603. Wow.

604. What's this?

605. What?

606. Cornbread.

607. When was this cornbread made?

608. That was made the other day.

609. And we weren't even going to serve it.

610. We just threw it back here because we

611. weren't even going to serve it.

612. - You just threw it. - We made it—

613. Dennis, Dennis, Dennis. Big, deep breath.

614. You just made it. - Made it the—

615. - The other day. - Yeah.

616. Threw it back here because you're not serving it.

617. Because— yeah.

618. It got— it got burnt.

619. And Rocky told me to just go and throw it

620. in the back room for right now.

621. And just feel that.

622. Oh, I know.

623. It's terrible.

624. It's pretty bad.

625. Music!

626. Music, music, music!

627. You are kidding me.

628. Five, six, seven, and—

629. Are you serious?

630. No.

631. I am not joking you.

632. Oh my god.

633. Close the doors.

634. It's put me off my dinner.

635. me.

636. Oh my god.

637. She's just in her own world.

638. And she thinks that everybody's loving it.

639. And, as you look around, you can tell that people are confused.

640. Some even mortified.

641. Chef Ramsay locked himself in the freezer to get

642. away from the belly dancing.

643. Oh my god!

644. - I think it's strange. - It is weird— yeah.

645. Belly dance?

646. That was a belly flop.

647. Following the impromptu belly dance—

648. Kitchen, please.

649. So this is pretty much rare and they wanted a medium steak.

650. There's a steady stream of undercooked dishes

651. coming back to the kitchen.

652. - Back in the oven, please. - Oh, no.

653. No, no, no.

654. Colleen.

655. This was supposed to be medium.

656. - Oh my god. - Oh, no.

657. Come on!

658. What is this?

659. Rocky, can you put these steaks

660. on just a tiny bit more?

661. All right, guys, this is just in the last five minutes.

662. I don't know what's going on, but, you know,

663. can somehow get a grip, please?

664. Another medium re-fire.

665. Is this normal— all these complaints

666. with temperatures on the meats?

667. Mm, hm.

668. Especially on the steaks.

669. Is that acceptable to you?

670. No.

671. No?

672. People hate our food.

673. So far, so good this evening.

674. And she turns a blind ear, which

675. frustrates us all, you know?

676. Why does Rishi walk around like everything is just perfect

677. and a big smile on her face?

678. That's what she believes it all is.

679. What's wrong, darling? What's wrong?

680. The ravioli's cold.

681. - Wow, wow, wow. - Yeah.

682. The kitchen needs help. Lots.

683. Is everything tasting good?

684. OK.

685. Thanks for your comments.

686. Um— I just want to let you know that this table right here,

687. they both think that the gravy tastes like it came

688. out of the bottom of the pan.

689. They're really unhappy about that.

690. Should I just go ahead and take that back to the kitchen then?

691. Rishi— yeah.

692. It's your restaurant. - Should I just get it?

693. - Which table? - This table, right here.

694. Let's deal with it now.

695. Come on. My apologies.

696. Madame, if you're not happy with it,

697. I'd rather you didn't eat it.

698. Re-fire a fresh chicken for the lady with no sauce.

699. Yeah. Sorry about that.

700. We'll get that going for you.

701. Can you taste the gravy?

702. I'm going to taste it, yeah.

703. Please.

704. The gravy tastes really gritty to me.

705. - Where is it? - Now I see.

706. Right here.

707. Jeff, can you pass me that gravy?

708. Everyone's complaining about the gravy.

709. Now I see why they think it tastes like liver,

710. because it's really gritty.

711. When was it made?

712. The gravy was made last week and frozen.

713. Last week and frozen.

714. It's sour.

715. All of you, get any plate of gravy off the tables now.

716. Off the tables now.

717. Oh my god.

718. Look at that.

719. Dry as anything.

720. There are meats— cooked and raw—

721. on the same shelf.

722. Rocky, you got the ribs there.

723. What's next to the ribs?

724. Raw pork.

725. Raw pork.

726. Get Rishi, please.

727. Rishi?

728. Rule number one—

729. Cross contamination.

730. Explain to Rishi.

731. Never store a cooked product next to a raw product.

732. So just look at that.

733. What is that there?

734. Raw product.

735. Raw pork.

736. What's that there?

737. Cooked ribs.

738. Cooked ribs.

739. And this here?

740. What is this, guys?

741. Oh my god.

742. It's trout.

743. What is that? New trout, old trout.

744. Just feel how stick that is on top.

745. That's the old trout and that there is the fresh one,

746. underneath, right? - Yeah.

747. We pull it today.

748. Now you pull it today.

749. What is that? - Bread pudding.

750. Bread pudding.

751. Bread what?

752. Oh my god.

753. Rocky, come on!

754. When was that cooked?

755. Saturday.

756. What day is it today? Tuesday.

757. Tuesday.

758. And what we didn't sell on Saturday— what

759. do you think should happen?

760. Just tossed it.

761. Oh my god.

762. Stop.

763. Ladies and gentlemen, I'm so—

764. I'm so disappointed.

765. But whatever you're eating now, just stop.

766. Stop!

767. Dinner service at the Prohibition Grill

768. has just gone from plain bad—

769. What is that there?

770. Raw product.

771. What's that's there?

772. Cooked ribs.

773. To downright dangerous.

774. Ladies and gentlemen, whatever you're eating now, just stop.

775. And Chef Ramsay has had enough.

776. I am not going to stand here and watch this kitchen send

777. you food that is, A, cross contaminated, B,

778. reheated from frozen.

779. It's an absolute embarrassment.

780. Yeah.

781. Obviously, not serving anything else.

782. There won't be any more food coming to the table tonight.

783. We're really sorry about this experience.

784. We had a lot of really unsatisfied, unhappy guests

785. tonight.

786. And that hurts.

787. I can't help you one minute longer.

788. Do you know why?

789. Why?

790. Because you, madame, cannot help yourself.

791. A lazy chef—

792. OK.

793. Well, this is the deal—

794. first of all, I've known about Rocky being

795. lazy for a really long time.

796. I've called him out on it 1,000 times.

797. And you know what I get?

798. This is what you get for how much you pay me.

799. I don't make enough.

800. This is— you know—

801. - That's not entirely accurate. - What?

802. Well, it is accurate.

803. Like he and I go around, once a year, about this exact thing,

804. because he doesn't make the money that he wants to make.

805. I like him so much, in so many ways, in so many things that he

806. does, but he's not held to the same standard

807. that everybody else is held to here by me.

808. Because what am I going to do?

809. I don't know how to come in here.

810. I don't know how to train anybody else.

811. I don't know how to butcher the meats—

812. So—

813. I don't know how to do anything.

814. - So you fear losing a chef— - Yes.

815. - That doesn't care— - Yes.

816. That's ruining your business.

817. There's some things Rocky is doing good.

818. And every single time— - What do I do?

819. Can I have a word with you?

820. Because I can't sit here and talk this

821. any longer.

822. I am not going to listen to excuses.

823. You keep on telling me that he's good and he's—

824. Well, because he's been here with me all these four years.

825. And my feeling is— is that he has the— the skills to do it.

826. Why are you convinced that he has the skills to do it?

827. Because I don't know about that job.

828. And he's been here since day one.

829. And he has led me to believe—

830. He has put you over a barrel.

831. He has led me to believe— he has.

832. He has.

833. And, intuitively, I've known it.

834. You allowed him to take you hostage.

835. I have.

836. So you deserve what you get then.

837. Because you're not prepared to step up.

838. No. I stepped up.

839. I fired him two months ago.

840. He was gone for a week, then the kitchen—

841. they didn't know how to do the order.

842. They just didn't know.

843. And then I brought him back again.

844. I actually feel sorry for you.

845. Do you know why?

846. You're being used.

847. Step up. - Yeah.

848. Get a grip. Yeah.

849. Because time, right now, is not your friend.

850. I'm done for tonight.

851. There.

852. Chef Ramsay thinks he's unbelievably lazy, has got me

853. over a barrel, and the fact that I

854. allow him to be the kind of chef that he is here

855. is unacceptable.

856. Well— and he's gotten away with it for so long.

857. Like how is he going to change his behavior, after this long?

858. After shutting down the restaurant—

859. Hello.

860. Good morning, ladies.

861. Let's have a little seat over here.

862. Chef Ramsay is completely bewildered.

863. He's looking for some explanation.

864. And he begins the day with Rishi and her staff.

865. Let's be honest, last night was a disaster.

866. Everyone agree? - Yes.

867. Absolutely.

868. And customers were absolutely at their wits end.

869. I mean, there was one table, in the front

870. there, that had their dish re-fired three times.

871. When was last time that happened?

872. I'd say it happens all the time.

873. Yeah. - Yeah.

874. Honestly? Candice?

875. Absolutely.

876. What is the response from the chef?

877. He usually takes it really personal,

878. and thinks that they're wrong, and the food—

879. He's right.

880. And the food tastes just fine.

881. What does that tell you?

882. It's Rocky.

883. He and I started here at the same time.

884. And he was very passionate.

885. In the last two years, 30%, maybe.

886. Wow.

887. Uh— last time I worked, we got 15 orders.

888. He goes outside, behind the building.

889. 15 orders and your head chef is outside?

890. Smoking.

891. And I just don't feel like going outside to get him,

892. so I text him.

893. Do you think it's right that he should be outside

894. and you having to text them to come in?

895. Oh, god, no.

896. No.

897. And we have to supplement Rocky's income by tipping—

898. How much are you paying him, on average, a week in tips?

899. We tip him out 3%.

900. 3% of the food sales.

901. The head chef getting tips?

902. He told me that that's what other people

903. do in other restaurants.

904. And that's fair.

905. They put the food out to give the server the opportunity

906. to earn the tips. What?

907. So they should deserve that.

908. But we've told you that's not—

909. We've told her told her, though, that's not

910. how it is in the industry.

911. No, it's not.

912. He's made me feel this way, over time, that I owe him.

913. Why do you owe him?

914. Because I'm afraid that I can't make this

915. happen without him because—

916. So you think he's not—

917. Because I just—

918. I feel like I don't have the experience to know what to do,

919. if I don't have someone who—

920. So you think he's not replaceable.

921. Right.

922. So how many people feel that this restaurant would

923. be better off without Rocky?

924. Sorry.

925. Why do you support Rocky the way you're doing?

926. I'm just scared to take that chance.

927. Rishi, this is crazy.

928. I know.

929. I don't know why I'm like that.

930. I'm not like that in any other places in my life.

931. This is crazy, my darling.

932. You should not be put in this awful, vulnerable situation

933. and be beholden to a chef that's tearing you apart.

934. Rishi is completely afraid of change.

935. She doesn't like to change her hair,

936. she doesn't like to change her house,

937. she doesn't like to change anything.

938. Do you mind if I just talk to Rishi alone, please?

939. I'm just scared because I—

940. because when I— I did this, I really didn't know

941. what I was getting myself into.

942. And then, last night, when you just stood up

943. and you told Rocky to stop making excuses, this is wrong,

944. you're lazy—

945. I just have been so scared to do that.

946. I appreciate your honesty.

947. I can really feel, especially today, that you care,

948. but when I first arrived, you were

949. almost tiptoeing over the issues as opposed to attacking them—

950. I was.

951. Head on.

952. I know.

953. But with Rocky, just—

954. even if he steps up right now, who's

955. to say what's going to happen?

956. I can't even tell you—

957. But why let the misery go on?

958. I don't want to.

959. I'm just so scared.

960. Help me.

961. I'm here.

962. I'm here.

963. OK?

964. I'm sorry.

965. I'm so sad.

966. Come on.

967. I'm here and we're going to get this thing sorted.

968. OK.

969. I was too scared to make a decision with Rocky

970. and not have any—

971. anyone there that could say, OK, well, let's do this, OK?

972. I know.

973. I need to find someone else, but I'm

974. just afraid that there's not going

975. to be somebody else that—

976. because he has me believing that like—

977. I know.

978. I don't pay enough to have—

979. I really do.

980. Listen to me— and listen very carefully—

981. I will do all I can to find you a chef.

982. Thank you.

983. This is your decision, your business,

984. your future, and your money.

985. You need to take responsibility.

986. I can't do that for you.

987. OK?

988. I know it has to be done.

989. Why would I want to go forward with someone

990. who's sabotaging my business?

991. Don't worry, OK?

992. I'll see you shortly.

993. I'll get on the phone.

994. Stand strong. - OK.

995. OK?

996. It's the right thing to do—

997. to let Rocky go.

998. After a heart-to-heart with Chef

999. Ramsay, Rishi now finally understands

1000. what is the main problem of the restaurant.

1001. Oh, Rish.

1002. OK.

1003. So I'm going to fire Rocky today because Chef Ramsay is

1004. going to help me find someone.

1005. It became very clear to me that Rocky's not going to change.

1006. Even if he says he's going to step up and blah, blah, blah,

1007. he's not going to change.

1008. It's your business, it's your livelihood, it's—

1009. it's your life.

1010. So now what?

1011. Oh,

1012. - Hello. - Hi.

1013. Hi, Rocky.

1014. - What's going on? - Just sit.

1015. - We'll all get up. - Going out the door.

1016. Oh, man.

1017. OK.

1018. So, um— I don't want to—

1019. I don't want to beat around the bush about it.

1020. Unfortunately, I'm letting you go.

1021. It just— things haven't changed, even

1022. after our last reconciliation.

1023. Things still haven't changed.

1024. I'm sorry.

1025. Yeah.

1026. I, uh— I understand.

1027. You know, I've gotten complacent.

1028. And I realize that.

1029. And sorry it had to come to this.

1030. I'm sorry.

1031. I'm so relieved to know that I don't have to feel

1032. like I'm held hostage anymore.

1033. I have the courage now to make the changes necessary.

1034. How did it go with Rocky?

1035. You know, it went really well.

1036. Good.

1037. Rocky took responsibility for what happened.

1038. He didn't try to make me feel like it was my fault or—

1039. - Right. - Or anything.

1040. Good.

1041. I felt like a boss. Good.

1042. I felt empowered. I felt like—

1043. Good.

1044. I'm making the right decision and I'm

1045. going to make it right now. - Yeah.

1046. Let's get the rest of the staff. - OK.

1047. And you and I are going to have a little fun.

1048. Right.

1049. Team, I want all of you to go in the kitchen.

1050. Let's go.

1051. OK.

1052. Do you have any trousers, or jeans, or—

1053. No. - No?

1054. That's it.

1055. That's it.

1056. Wow.

1057. You're like a— you're like a naked chef.

1058. I know, right?

1059. When was the last time you actually cooked a dish in here?

1060. Never.

1061. You've never cooked in here?

1062. Ever?

1063. Ever? - No.

1064. Wow.

1065. You should never ever be intimidated by the kitchen.

1066. Right.

1067. With Rocky, I never felt invited

1068. to come into my kitchen.

1069. I felt like that was his place and my place was my job.

1070. Nothing to worry about, whatsoever.

1071. To be really honest—

1072. Please.

1073. - I love to cook. - Seriously?

1074. - Seriously. - That is good to know that.

1075. Yes.

1076. Why didn't you tell me that yesterday?

1077. Right.

1078. First on, slow cooked duck salad.

1079. A little touch of olive oil.

1080. Just a touch.

1081. You've got some fresh herbs, a frisee salad.

1082. Now you're turn.

1083. Take your spoon and just baste over the duck legs, please.

1084. Tilt the pan and baste.

1085. Nice. There we are.

1086. Doesn't she look great in the kitchen, by the way?

1087. Yeah, she does!

1088. Yeah, she does!

1089. Good. There you go.

1090. How's that now?

1091. Way better.

1092. Good.

1093. On the bone.

1094. Just that.

1095. Nice.

1096. Perfect.

1097. Thank you.

1098. You just cooked those dishes there with me

1099. like a boss, like an owner.

1100. That's what you've got do when you've taken the responsibility

1101. of opening a restaurant.

1102. It's about having a presence.

1103. Right.

1104. I want you all to get a knife and fork.

1105. We're going to sit down, have a bite to eat.

1106. It's amazing how, just being in the kitchen

1107. with Chef Ramsay, I felt really empowered.

1108. Now this is a 10.

1109. This is a 10.

1110. That's a 10.

1111. I am not going to be afraid anymore.

1112. I love it!

1113. After a great deal of research,

1114. Chef Ramsay and his team work through the night

1115. to transform the restaurant from a southern style grill

1116. into a gastropub.

1117. Good morning. How are we?

1118. - Good! - Good.

1119. Now I have some very, very exciting changes to show you.

1120. Woo!

1121. Right.

1122. Take off your blindfolds.

1123. Oh my god!

1124. Oh my god!

1125. Oh, so awesome!

1126. Prohibition Grill is no longer a grill.

1127. Welcome to your new gastropub.

1128. We've brought out the texture of those amazing bricks.

1129. The chevrons to give it that modern feel.

1130. Look at the bar.

1131. We brightened up the whole room with that

1132. beautiful, red, lacquered bar.

1133. I love it! You love it?

1134. I love it!

1135. it's a good time for a change.

1136. I'm so excited right now.

1137. Here, in Everett, nobody has a building that looks like this.

1138. It's beautiful in here.

1139. I love it.

1140. Rishi, yesterday, I made you a promise

1141. that I would find you a chef.

1142. Chef Ramsay!

1143. This chef has cooked for over 20 years in the Northwest.

1144. Oh, god.

1145. I'm going to introduce you to Tyler Palagi.

1146. Chef, how are you sir?

1147. Let me tell you something about this young man.

1148. He is opening up his very own, cool, hip, amazing restaurant

1149. in downtown Seattle—

1150. Radiator.

1151. Yeah.

1152. Now, until then, he's going to be here, with you, Rishi.

1153. And after he's gone, he'll make sure there's a chef replacing

1154. him that is up to the standard of what

1155. both you and chef requires.

1156. Excited?

1157. Yes!

1158. Good!

1159. Now I feel like I have a real chance for real success.

1160. I'm so grateful to have you here.

1161. In keeping with the new gastropub theme—

1162. - Oh my god! - Oh!

1163. Wow!

1164. Yum!

1165. Chef Ramsey has designed

1166. a menu that can be easily executed

1167. in Rishi's small kitchen.

1168. Oh my gosh!

1169. Oh, Chef Ramsay, I'm so excited.

1170. Good.

1171. I want you all to dig in, have a taste.

1172. - Here you go, honey. - Thank you.

1173. I'm going to start over here.

1174. Oh my gosh.

1175. Oh my god.

1176. That was amazing.

1177. With the food and the decor now looked after,

1178. Chef Ramsay has one more makeover to reveal.

1179. And that is Rishi.

1180. Wow, you look amazing.

1181. Thanks!

1182. I love it.

1183. How's my hair look?

1184. Obviously, it's about time.

1185. The attire— it was a little bit inappropriate.

1186. With Chef Tyler now at the helm,

1187. new systems have been implemented.

1188. Yeah. And then right on top.

1189. Good.

1190. And that includes Rishi taking

1191. a lead role as expediter.

1192. When I fire entrees, I take and stick them here.

1193. Perfect.

1194. Let's fire left one, please.

1195. Left one, heard.

1196. To spread the word about the new Prohibition,

1197. Chef Ramsay invited influential bloggers.

1198. That bourbon glaze is fantastic.

1199. I'm absolutely amazed and so proud

1200. of Rishi for taking charge of her restaurant.

1201. Put your right hand up.

1202. Yes.

1203. I do solemnly swear—

1204. I do solemnly swear—

1205. That I will no longer be hosting belly dancers.

1206. I will no longer be hosting belly dancers.

1207. - Thank you. - You're welcome.

1208. - Get on with it, darling. - OK.

1209. Good night, Chef Ramsay. - Take care.

1210. Thank you. - Thank you.

1211. The knowledge that he's given me, to empower me

1212. to be a real restaurant owner—

1213. I've never had that.

1214. This has to be one of the most unusual

1215. "Kitchen Nightmares" ever.

1216. Rishi had no idea that her loyalty towards Rocky

1217. was actually ruining her business.

1218. Thankfully, she saw the light, stepped up, and made

1219. a very, very brave decision.

1220. More importantly, she now understands

1221. the key ingredients to running a successful dining room.

1222. Belly dancing is not one of them.

1223. Soul food, belly dancing in the Northwest?

1224. Wow!

1225. In the weeks that followed,

1226. the one and only gastropub in Everett, Washington is a hit.

1227. Onion soup, crab cakes!

1228. And for the first time since she opened—

1229. All right.

1230. And the salmon for you, my dear.

1231. Rishi truly feels she is in control

1232. of her very own restaurant.

1233. I'm so excited that Everett has a restaurant like this.

1234. I know!