Kitchen Nightmares 3x8

1. It's been a yearsince chef Gordon Ramsay

2. traveled across the country trying

3. to help failing restaurateurs.

4. Tell everybody to fucking go home.

5. I'm shutting the place down.

6. They don't know what the fuck they're doing.

7. I'm a loser everybody.

8. I'm the worst.

9. They may have asked for his help,

10. but that didn't stop them from fighting Chef

11. Ramsay every step of the way.

12. Don't you fucking go there.

13. Don't point that fucking thing at—

14. I'll do whatever the fuck I like.

15. I think you're a jerk.

16. Well, you can't justprecious princess.

17. Yeah, I look like a fucking princess, right?

18. Now— - How are you?

19. —one yearlater, Chef Ramsay is back,

20. asking the questions weall want the answers to do.

21. Did you really hate me that much?

22. Did you pay the money back?

23. Has he become less of a snob?

24. Get ready for a night of big surprises,

25. as Chef Ramsay finds out whathappened to the restaurants

26. he tried to save.

27. First, we return to Lido's inManhattan Beach, California.

28. You come out, make us look like shit in front

29. of my friends and customers—

30. Where a young, immature owner

31. spent more time running to the bathroom

32. than running her restaurant.

33. And we'll checkin on Anna Vincenzo's

34. in Boca Raton, Florida.

35. Can I get some fucking service back here?

36. Run by a hot-tempered owner

37. who was completely resistant to change.

38. Oh, you're going to get your fucking ass kicked.

39. Finally, we'll get updated on Le Bistro

40. in Lighthouse Point, Florida.

41. He wants me.

42. Tell him to go fuck himself.

43. Andy, the owner, not only

44. lashed out at his customers—

45. You, doll, you looking for naked women

46. dancing on the table?

47. —he went afterChef Ramsay as well.

48. You don't intimidate me.

49. What?

50. Tonight, you will see it all.

51. I can't keep doing it. I'm done.

52. Whose restaurants are cooking,

53. and who turned their kitchenback into a nightmare?

54. Can I hit him now?

55. When I arrivedin Manhattan Beach, wow,

56. this is the California dream.

57. I wanted to move there.

58. This little town was amazing.

59. Just half an hour outsideLA, beautiful beaches,

60. beautiful people.

61. But its local restaurants, Lido, was an ugly mess.

62. The biggest problem?

63. Lisa, an owner completely clueless

64. on how to run a business.

65. I don't want to hear complaints.

66. I don't want to hear shit.

67. I just wanna hang out.

68. Shehad a couple of diplomas.

69. Big deal.

70. The problem was that Lisa treated

71. Lido less like a business andmore like a sorority party.

72. Damien is bar manager and someone

73. that I have been kind ofdating in the last six months.

74. Thank you.

75. - Hello. - Hi.

76. - How are you? - Very well, thank you.

77. - How are you? - Good.

78. - I'm Lisa. - Lisa, nice to see you.

79. How old are you, if you don't mind me asking?

80. - 28. - 28.

81. So you it here when you were 23?

82. - 23. - What what that?

83. - A graduation present? - No.

84. So I'm gonna have a quick bite to eat.

85. OK.

86. Thank you.

87. That's just gross.

88. This was definitely goingto be a big challenge.

89. The chefs were pair of brothers,

90. and Luis.

91. That night's dinner service, I realized

92. Lisa wasn't holding them toany standard in the kitchen

93. whatsoever.

94. When was the last timeyou looked in this fridge?

95. I never really examined it.

96. How long ago do you think that was sliced?

97. - I don't know. - Roughly?

98. - A couple of days? - Couple of days?

99. That is scary.

100. The old food was disgusting.

101. But what I found nextwas an absolute disgrace.

102. Stop.

103. You, everybody, stop.

104. Lisa, come here.

105. When was the last time this place was cleaned?

106. They should be cleaning every day.

107. But look.

108. Everywhere.

109. Disgusting.

110. Look at it.

111. This is above food.

112. I mean, come on.

113. Luis, I am not serving food like this.

114. OK.

115. That is disgusting.

116. I don't think it really hasaffected or gone in the food,

117. like—

118. How do you know?

119. Lisa just wasn't getting it,

120. so I had no option but todo something really drastic.

121. All these tables here, can Iborrow you for two seconds,

122. please? Follow me.

123. I just stopped serving food in here because

124. of this shit and the dust.

125. Are you interested in beingserved dinner with that filth?

126. Hm.

127. That's your customers.

128. You need me to tell you that?

129. Laugh.

130. I'm not laughing.

131. I think you're a jerk.

132. Excuse me.

133. Lisa.

134. You come out, make us look like shit in front

135. of like, friends and customers.

136. Lisa, you're totally oblivious to what's

137. happening in your business.

138. You may have bought therestaurant at 23, my darling,

139. but you're not fucking running it.

140. Grow up, Lisa, will you?

141. Things were getting surreal.

142. While the staff were cleaning the kitchen—

143. He's right.

144. It's fucking filthy.

145. —the customers

146. were getting impatient.

147. —andLisa was hiding in the toilets.

148. She's in the restroom.

149. And the restroom's in the shit.

150. That's clean, yeah?

151. Yeah.

152. It's cleaner than I've ever seen it.

153. Luis, OK, we startfiring up again, now, yeah?

154. Everybody was pitching into save the dinner service.

155. Lisa disappeared to the loo.

156. In fact, she stayed in there all frickin'

157. night, until that last customer left.

158. How embarrassing is that?

159. Is that the kind of trick that they

160. teach you in an honors degree?

161. To disappear in the toilet?

162. That's not the way to face problems.

163. What was I supposed to do?

164. Like, do you want me to go back and dust?

165. Like, I don't get what you're trying to say now.

166. You don't get— so no one's ever told you the truth.

167. But more importantly, I think you're in denial.

168. Why am I here?

169. Because we need help, andl'm missing a key ingredient,

170. - obviously. - Tomorrow, new start.

171. Up until that point, Lisahadn't given me one reason

172. for me to believe in her.

173. But the next day, she honestly surprised me.

174. Things that I would liketo change about Lido today.

175. Be proud of the food we're serving.

176. Keep a clean and sanitary environment.

177. Learn how the kitchen operates.

178. Tonight, you, here you are, are on the line.

179. - Are you serious?

180. I'm very serious.

181. It became so obvious so quickly that Lisa never

182. spent time in a kitchen before.

183. How ridiculous is that?

184. Lisa, get comfortable with that. Yeah?

185. - Yeah. - Get comfortable.

186. Where's this one turning on?

187. This is hot.

188. I don't know what to do with it.

189. Keep it here?

190. Whoa.

191. Why is flaming?

192. OK.

193. Lisa may never be a chef.

194. Got it.

195. But at least she startedshowing interest in the food.

196. Why isn't going in there?

197. I think it's a very valid point.

198. Why is it going in the microwave?

199. Why can't it go— the oven's on?

200. Yeah, it's on.

201. Can you see what I'm trying to say?

202. It's really important for you to see this.

203. Dinner servicedid have its ups and downs,

204. but I did like what I've seen coming out of Lisa.

205. And that night, we transformed Lido.

206. Come in, come in, come in.

207. Oh, my god.

208. Wow.

209. It's beautiful.

210. That horrendous wall thatwas dividing your restaurant

211. has gone.

212. Now, the whole thing just feels open.

213. And one thing you've gotevery chance of succeeding in

214. is becoming Manhattan's local, cool

215. wine bar, serving great food, great wines by the glasses.

216. More importantly, a very cool place to hang out.

217. Everybody was so excited with the new menu.

218. The homemade chicken sausage, grilled baby artichokes.

219. One of my favorites, the flatbreads.

220. They are fantastic.

221. And the energy levels for relaunch night

222. was an all-time high.

223. One, two, three Lido's.

224. Lido's.

225. Do it.

226. Welcome to the new Lido.

227. Thank you.

228. Enjoy some wine tonight.

229. It didn't take long for all hell to break loose.

230. I'm begging just to talk to each other.

231. Will please tell her to make some food?

232. Lisa, I'm trying right now.

233. I've got to do my stuff too.

234. And then, the unthinkable happened.

235. The entire kitchen team disappeared.

236. - Oh, my god. - Hello?

237. - We're giving up.

238. We're giving up, sir.

239. I know you're giving up.

240. Why?

241. Is this what they do?

242. Luis.

243. Luis.

244. Never seen that ever before

245. in my entire cooking career.

246. First thing I did, I called Scott

247. one, of the best chefs I know.

248. Jump in the car and get downhere quickly, will you, please?

249. But, withoutthe staff, we were toast.

250. I begged them to come back for Lisa.

251. This is music to my ears.

252. Moments later, Scott arrived.

253. Scott's here.

254. Let's get this back together, yes?

255. Listen up, everybody.

256. I need a prosciutto pizza in theoven, ad I need a lamb sandwich

257. up top right now, 106.

258. Thank you.

259. Next time.

260. That's really good.

261. It wasn't perfect,

262. but we did manage to save the night.

263. More importantly, I now believed in Lisa.

264. You have seriously grown up this week more

265. than I ever expected you to do.

266. I seriously believe in you.

267. Thank you.

268. I can't wait to come back.

269. I can't wait to have you back.

270. I'll be your honor student.

271. Good night.

272. Well done, my darling.

273. - Ah, thank you so much. - Good luck.

274. Spend time with that kitchen.

275. I'm back at Lido in Manhattan Beach.

276. Now last time I was here, the owner

277. spent more time in the bathroomthan she did in the kitchen.

278. Has she grown up andturned her business around?

279. We're about to find out.

280. Coming up.

281. Has Lido's passed Chef Ramsay's test?

282. I've never done this before.

283. You know that?

284. Or is thebusiness back in the toilet?

285. Then, remember, AnnaVincenzo's in Boca Raton?

286. CeCe, the owner, fought withChef Ramsay at every turn.

287. OK.

288. So you want me to be your fucking puppet—

289. Why are you shouting?

290. Because you're pissing me the fuck off.

291. Now, Chef Ramsay's back,

292. and he and CeCe go at it again.

293. I'm sat in front of a ladythat doesn't really give

294. a toss about the restaurant.

295. You don't want to miss this reunion,

296. coming up on "Kitchen Nightmares, Revisited."

297. Lido's was run by a young, laid back Californian.

298. I don't want to hear complaints.

299. I don't want to hear shit.

300. I just wanna hang out.

301. Lisa was not onlyfriends with her employees—

302. Do you have his phone number?

303. —she was hookingup with the bartender.

304. It's probably a bad idea, but I'm going do it anyway.

305. And when Chef Ramsay wanted Lisa

306. to face the cold, hard truth—

307. Grow up, Lisa, will you?

308. She fell apart and went into hiding.

309. Where is Lisa? Has she gone upstairs?

310. She's in the restroom. Yeah.

311. She's in the restroom.

312. Chef Ramsaytransformed the restaurant

313. and finally got Lisa to actlike a responsible owner,

314. and less like a party girl.

315. Now one year later, isLido's on the path to success

316. or on the road to failure?

317. Last time I was at Lidothe owner, Lisa, didn't have

318. a clue how to run a business.

319. The food was rotten, thekitchen was filthy dirty,

320. and she couldn't understand to why

321. customers weren't showing up.

322. I'm dying to see how business is doing now.

323. Brace myself.

324. - Hello. - Hey.

325. How are you, my darling?

326. Good to see you.

327. What a surprise.

328. It's good to see you too.

329. God, the atmosphere here is amazing.

330. Uh-huh.

331. There's one person I can't see.

332. Where is she?

333. I think she's in the restroom.

334. Oh, please.

335. You're kidding me.

336. She's in the bathroom?

337. Yes.

338. Can I have a word with her? Let me get her.

339. - Just one second. - Thank you.

340. Lisa?

341. Hey, what's up?

342. So we have a visitor.

343. - Oh, my gosh. - Jesus.

344. How you are?

345. Where have you been?

346. Good to see you, darling.

347. Good to see you too.

348. My goodness me. You look great.

349. Thank you. You too.

350. - This place is amazing. - I know.

351. - Packed house. - Unbelievable.

352. Thank you.

353. Trust you to be in the bathroom.

354. Where is Lisa?

355. You know, you got to go to the restroom once in a while.

356. He just has bad timing.

357. That was just a general break?

358. That was a coincidence.

359. No one's pissed you off?

360. - No, no, no, no. - OK, good.

361. How's things?

362. Things have actually been really good.

363. I seriously took to hearteverything that you said.

364. I wanted to be your A-plusstudent when you came back.

365. Have you stuck to the plan?

366. I've stuck to the plan.

367. Yeah?

368. I got to learn all the recipes,

369. get to know how the kitchen operates.

370. We've gotten great cleaning habits.

371. That's brilliant.

372. Oh.

373. I wanted you to taste the mushroom

374. flatbread that you inspired.- OK.

375. It's one of my favorites.

376. I'm kind of addicted to it.

377. That looks amazing.

378. Thank you, my darling.

379. It's the wild mushrooms, spinach, ricotta cheese,

380. - mozzarella. - That's delicious.

381. Thank you.

382. I'm glad you like it.

383. I wanted to make him proud, and I wanted

384. to do the absolute best I could, so I've been looking forward

385. to this day for a long time.

386. The

387. Business in terms of over the 12 months, where are we?

388. I would say we're up about 20%,

389. which puts me in about a nice profitability.

390. Wow. That's fantastic news.

391. Yeah.

392. So where's your boyfriend, Damien, gone?

393. Is Lisa a god boss?

394. Lisa is a lovely boss.

395. Sounds like it's an intimate lovely.

396. I am dating Lisa.

397. Yes.

398. OK.

399. Who cares?

400. Jesus.

401. He was out of here abouta week after you left.

402. I really followed your advice, I'm telling you.

403. Well, I didn't tell you to fire your boyfriend.

404. Kind of.

405. But— did I?

406. It was a great thing.

407. Amazing thing.

408. I would never date an employeeagain, ever, ever, ever, never.

409. Ever.

410. Let's go back 12 months.

411. Worst moment?

412. The dust.

413. Are you interested in beingserved dinner with that filth

414. dripping in your food?

415. Does anyone want to eat now?

416. I think you're a jerk.

417. Did you really hate me that much?

418. I really hated you that much.

419. I really did. I wanted to you—

420. - On a scale of one to 10?- 10

421. - 10? - 11 maybe.

422. 11. Wow.

423. - Yeah. - So low.

424. - That's amazing. - I know.

425. You're amazing, becausesomehow, you turned me around.

426. Now I love you.

427. Ugh.

428. Sorry.

429. I guess excuse me for a moment.

430. The fact that you're runningyour business, I'm so happy.

431. Thank you.

432. I've taken definitely more of a leadership role, especially

433. in the kitchen.

434. I feel much more comfortable walking

435. back, and talking to Luis, andmaking sure it's done right.

436. Can I just say, it's shiny here.

437. It isn't it?

438. You wanna bring the customers back now?

439. I don't want to bring the customers.

440. I want to bring out my white glove.

441. OK? I just wanna-

442. I've never done this before, you know that?

443. Last time, you got pissy with me.

444. This is above food.

445. I mean, come on.

446. I don't think it really hasaffected or gone in the food.

447. How do you know?

448. All right.

449. - Let's hope we did good. - Spotless.

450. - Yay. - Absolutely spotless.

451. - Well done. - Thank you.

452. Since he's been gone, we have a lot of customers

453. come in and ask about it, so I gladly

454. take them back and show themhow clean we keep everything.

455. I have one other thing that I have

456. to kind of show off to you.

457. Since you inspired my wine bar, I came out

458. with my own Lido Brand wines.

459. - You're kidding me? - No.

460. We shouldn't be drinking at lunchtime.

461. However. So what is this?

462. Special occasion.

463. - This is the pinot noir.- That's lovely.

464. House pinot.

465. Cheers.

466. Mm.

467. - Yes. - That's lovely.

468. One more thing.

469. I have a favor to ask of you.

470. You're full of it today.

471. I'm full of it today.

472. - Can you help me— - You got me a present?

473. —make a dish to go with that?

474. You want me to cook for you now?

475. Please?

476. - You've become demanding.- Please?

477. I think he thought I mighthave been a little bit bossy,

478. or I asked a little bit too much.

479. But you know, he wanted me to take the reins.

480. Let me get that chef'sjacket you got me last time.

481. Tonight, you, yeah, hereyou are, are on the line.

482. I'll be your sous chef today.

483. You're smart in your old age.

484. Let's do some some pan-seared duck

485. with a cherry moscato sauce withchanterelles and gray shallots.

486. Will you grab Luis for me?

487. How are you Mr. Happy Man?

488. Good to see you.

489. Welcome back.

490. So duck, cook it skin side down.

491. Now, the duck, justslice it, nice and thick,

492. so the goodness stays in there.

493. Now, sauce, scatter the cherries around.

494. Now, the bad news is you can't taste it.

495. I'm proud of being a vegetarian,

496. but it did smell delicious.

497. - Who's the chief taster?- Bruna.

498. Yes. Bruna.

499. Wow.

500. Bruna came and tried the food.

501. And you could just tell by her facial expression

502. that it was fabulous.

503. Amazing.

504. Thank you.

505. Well done.

506. The biggest thing I've learned from Gordon

507. is to get back in the kitchen, be

508. confident in taking the reinsof the whole entire operation

509. of the restaurant.

510. I'm very thankful.

511. Darling, keep up the good work.

512. - Yes? - Thank you.

513. I want to give you a token here—

514. - You're giving me a present?- Yes.

515. Our single vineyard pinto.

516. How wonderful.

517. The experience overall was priceless,

518. and I'd do it again in a heartbeat.

519. - Take care.- Thank you for everything.

520. Yes, well done.

521. - Take care. - Thank you.

522. Bye.

523. Wow.

524. It's like night and day in there.

525. And Lisa's gone from an immature kid

526. to a very savvy business woman.

527. I mean, if she can turn abusiness around and increase

528. sales by 20% in the midst of a recession, then trust me,

529. sky's the limit for Lido's.

530. Beautiful.

531. Coming up, we return to Ana Vincenzo's

532. in Boca Raton, Florida, whereCeCe, an unstable owner,

533. had regular temper tantrums—

534. Tell everybody to fucking go home.

535. I'm shutting the place down.

536. —and frequent emotional breakdowns.

537. Now one year later, Chef Ramsay is

538. in for the shock of the year.

539. Holy crap.

540. What happened?

541. And later, who can forget

542. Andy, the hot-headed owner from the bistro?

543. Don't you fucking go there.

544. You won't want tomiss what happens when Gordon

545. and Andy are together again.

546. I can still sense stubbornnessin you, you know that?

547. That's coming up, on'Kitchen Nightmares Revisited."

548. Boca Raton, Florida,

549. to most people a wealthybeach town just one hour north

550. of Miami.

551. But when I think of Boca, Ionly think of one thing, CeCe.

552. Here's your.

553. Tell everybody to fucking go home.

554. I'm shutting the place down.

555. Shewas a real piece of work.

556. And in between her temper tantrums—

557. OK. Forget it.

558. Let's go to another fucking table—

559. And her crying fits—

560. It's like, nobody fucking come in here,

561. and five tables we have, everything's fucked up.

562. Shewas driving her restaurant,

563. Ana Vincenzo's straight into bankruptcy.

564. I'm a failure.

565. I'm afraid we're lose our house.

566. I have like, a weight on myshoulders that, you know,

567. weighs a thousand pounds.

568. CeCe's dad,

569. Angelo, he lent his daughter$300,000 to get her started.

570. Now he's working for her.

571. I stay up night just thinking, how I am

572. I going to give him his money?Michael.

573. Yes?

574. And her husband, Michael, the head server,

575. he was too scared to say a word to her.

576. Here's your salmon divino salad.

577. That is until I arrived,

578. and tasted her bloody cooking.

579. And that has to beFlorida's worst dish ever.

580. If he complains about this, I'm really

581. gonna fucking kick his ass.

582. This one looks like a dog's dinner.

583. So he is a bigger asshole than I thought.

584. Just taste that for me, would you?

585. That's the snapper ana.

586. It's soggy.

587. It should be baked a little longer.

588. It's fucking disgusting.

589. Yes.

590. Fuck him.

591. Fuck him?

592. Chef Ramsay, surprisednobody break his legs yet.

593. After my disgusting lunch,

594. I headed into thekitchen to confront CeCe.

595. You didn't taste the snapper?

596. I'm not gonna eatsomething off of your plate.

597. Where's Michael?

598. What difference does itmake where fucking Michael is.

599. He's got nothing to do with it.

600. He tasted it.

601. And what did he say?

602. He said it was mush.

603. Are you fucking kidding me?

604. Where is he?

605. You said the fucking fish was mush?

606. No, it was tender the wayeverybody else enjoyed it.

607. There, it was tender.

608. Michael, are you honestly trying

609. to tell me that you're now saying

610. that it was perfectly cooked?

611. What a joke.

612. A bunch of Yes Men telling Madamexactly what she wants to hear.

613. Come on.

614. So you want me to be your fucking puppet.

615. Why are you shouting?

616. Because you're pissing me the fuck off.

617. So shut the fuck up and talk properly.

618. Oh, you're going to get your fucking ass kicked.

619. Oh, there you go.

620. I'm not too sure which isworse, the food or the attitude.

621. Can I hit him now?

622. Can you say unstable?

623. A lot of people said you were a jerk.

624. I think I believe it.

625. Thatnight, I thought was coming

626. to observe dinner service.

627. Instead, I got a front row seat to witness

628. a complete emotional breakdown.

629. Can I get some fucking service back here.

630. They just say it's no flavor, but they're willing to let you

631. try to put some flavor in it.Like, garlic?

632. No.

633. I just don't want to put nothing in it.

634. CeCe was the queen.

635. The queen of bland, frozen cuisine.

636. There was no surprise food was coming

637. back time and time again.

638. I need this reduceddown a little more, and—

639. Michael, you know what?

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

641. Just don't even want to hear it right now.

642. Well, you can't just

643. the precious princess.

644. Yeah, I look like a fucking princess, right?

645. Sorry.

646. I thought this was your restaurant?

647. I think Princess Diana didn't hang

648. out in the fucking kitchen.

649. She's from your neck of the woods, isn't she?

650. - Wow. - I'm done.

651. What do you mean, you're done?

652. Everything's fucking coming back.

653. Why do I gotta stand here and fucking

654. keep cooking for nothing?

655. I've had chefs quit on me before,

656. but not when they'veowned the damn restaurant.

657. Are you going to be all right?

658. Are you going to finish up?

659. I can't gather my breath.

660. Michael and I got behind theline to finish off service.

661. Afterwards, I decided it was time for CeCe

662. and I to have a serious heart to heart.

663. It's not a joke for me.

664. I care.

665. If I didn't care, Iwouldn't fucking be there,

666. so stop saying I don't care.

667. Just stop, please.

668. I haven't said that.

669. Yes, you did.

670. It's not a sign of weaknessto admit your failings.

671. I've closed three restaurants, but I

672. also have a number of successfulones, with 1,650 members.

673. I know who you are.

674. Yeah, a jerk.

675. You told me earlier.

676. Well, you can be a jerk.

677. Stop acting like a petulant teenager.

678. You asked me here.

679. And I'm here to help.

680. So let me in.

681. OK, the food sucks.

682. There, you happy?

683. Finally, a breakthrough.

684. Thank god.

685. New day tomorrow.

686. OK?

687. We start to rebuild.

688. I'm sorry I called you names.

689. Let's go. Up.

690. Now that CeCewas finally accepting

691. responsibility, my team andl swept in and completely

692. transformed Ana Vincenzo's.

693. Welcome the new Ana Vincenzo'sLook at the space created.

694. Oh, my god.

695. It's so bright and beautiful.

696. Gone arethose dark, sedated colors.

697. We've got liners.

698. It's contemporary, and it's timeless.

699. You happy?

700. Yeah.

701. Angelo, you happy?

702. I see my daughter happy, so I am happy.

703. Good.

704. And what do you think?

705. Beautiful.

706. Yeah?

707. God bless you.

708. Next, the food.

709. CeCe's old menu had 181 dishes on it.

710. 181.

711. Then I got rid of all the frozen crap

712. and turned Ana Vincenzo's intoa quality family restaurant.

713. OK. Let's start from the top.

714. Baby, or fried, mozzarellaballs with marinara sauce.

715. Parmesan breaded pork chop.

716. Baked claims. They're not frozen.

717. They're baked.

718. That's so beautiful.

719. Relaunch night.

720. I was hoping CeCe would keep her standards

721. high and her temper low.

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

723. Just send it out.- Does that look good to you?

724. It doesn't matter.

725. That looks burned from here.

726. It's done like that. Just send it out.

727. Just send it out.

728. Service.

729. It's fucked, guys.

730. I'm gonna flip my lid, and none of you

731. have seen me go fucking crazy.

732. You know what?

733. I don't fucking give a shit.

734. If CeCe had sent that burnedporkchop out, as far as I was

735. concerned, she washistory, and the restaurant

736. was going to go under.

737. I was really hoping she wasgoing to do the right thing.

738. I know it's hard.

739. You do not have to send it out.

740. Make another one now.

741. Thank you.

742. And just likethat, CeCe was on her way,

743. taking control and turning relaunch night

744. into a huge, huge success.

745. OK. Porkchops.

746. Start this table.

747. Eggplant Parmesan.

748. Build more salads.

749. Spaghetti bolognese.

750. No more fuckups. We don't have time.

751. Thank you. That's why I need to here.

752. We're gonna handle it.

753. That's establishing a standard,

754. CeCe, not there, but there.

755. - Yes? - Yes, Chef.

756. You've got everything you need,

757. CeCe, to make this place work. Go for it.

758. Yeah? Stay with it.

759. Can I hug you?

760. Of course, you can.

761. Come here, you.

762. Well done.

763. I'm back in Boca Raton, Floridato visit Ana Vincenzo's.

764. When you think AnaVincenzo's, you think CeCe.

765. My goodness me.

766. What a girl, full of tantrums and tears.

767. We made a lot of changes.

768. I can't wait to see how they're doing.

769. More importantly, what kind of mood is CeCe in?

770. Next, youwon't believe what CeCe's

771. done since Chef Ramsay left.

772. What happened?

773. Don't miss one of themost shocking revisits ever.

774. I'm sorry to hear that.

775. Then we're going back to Le Bistro,

776. where an angry owner caredlittle for his customers.

777. He wants it even rarer.

778. Tell him to go fuck himself.

779. And was in a constantbattle with Chef Ramsay.

780. You don't like me. Well, fuck, we're no good.

781. I'm lousy. Whatever.

782. Now, a year later, we'll

783. find out if Le Bistro is a big hit or a big mess,

784. when "Kitchen Nightmares Revisited" returns.

785. Ana Vincenzo's, an Italianrestaurant in Boca Raton,

786. Florida, was run by oneof the most volatile chefs

787. Gordon has ever met.

788. Can I get some fucking service back here?

789. CeCe was eitherlosing her temper—

790. Well, you can't justprecious princess.

791. Yeah, I look like a fucking princess, right?

792. —or her composure.

793. It took a lot of tears, but Chef Ramsay

794. gave CeCe the tools to succeed.

795. But now one year later—

796. Ana Vincenzo's, gone.

797. —Chef Ramsay returnsto find out that Ana Vincenzo's

798. has gone out of business.

799. Damn.

800. Looking for some answers,

801. Chef Ramsay turns to the one person

802. who would give him the honesttruth, former server Ashton.

803. Good to see you.

804. Good to see you too.

805. Now, what happened first off?

806. Did she slip back to her old ways?

807. Yeah.

808. Oh, no.

809. Like, right when you left—

810. No.

811. —she's like, well, theprices are way too cheap.

812. So she made the prices more.

813. Oh, god.

814. But then, she alsolowered the portion size.

815. Oh, my god.

816. So it's like, she's doublingprice and making everything

817. half the size right away.- Well, that's stupid.

818. Determined to getCeCe's side of the story,

819. Chef Ramsay paid a visit to her home.

820. What a beautiful place.

821. - OK.

822. Coming.

823. Oh, my goodness me.

824. Look at you.

825. Hello.

826. Holy crap, what happened?

827. Eh, I lost a half.

828. The secret to weight loss is stress.

829. I mean, that's like, quickest, boop, the quickest remedy.

830. I cannot believe Ana Vincenzo's.

831. Yeah.

832. - It's gone. - Yeah.

833. We said goodbye.

834. What happened?

835. I sold.

836. I'm finding that hard to understand why,

837. when it meant so much to you at the time.

838. It's just, too much of mypersonal things got in the way,

839. and it was just more important.

840. My kids are the most important thing.

841. Once you have your children, your life changes completely.

842. Ana Vincenzo was my first baby.

843. I had to make a choice.

844. I couldn't do both.

845. My family's always come first.- Was the restaurant busy?

846. Yeah.

847. And we were doing good, butthe opportunity came up,

848. and I want to be with my kids.

849. And how's Angelo? How's Dad?

850. - He's good. - Fuck him?

851. And what about his feelings of saying

852. goodbye to the restaurant?

853. He has the same mixed feelings,

854. like, oh geez, am I evergoing to make a pizza again?

855. Yeah.

856. Did you pay him the money back?

857. Whatever I'm getting fromthe sale is going to him.

858. Cheers.

859. And Michael, how is he?

860. We've separated.

861. Damn.

862. I'm sorry And what happened?

863. Because you two seem to be getting on just fine.

864. I don't know.

865. Everyday life, pressure, the business.

866. Jeez.

867. And two kids, and it's just a lot.

868. How do you feel now?

869. I feel good.

870. Mm-hm. You feel good?

871. I feel good.

872. - You're very calm. - I am.

873. - Relaxed. - I am.

874. Everything's fucking coming back.

875. What do I got to stand here, fucking

876. keep cooking for nothing?

877. I was under a lot of stress.

878. OK.

879. So you're at home with thechildren on daily basis.

880. - Do you have a job? - No.

881. You could give me a job.

882. I could work one of your kitchens.

883. I could give you a job?

884. I'd be great to work for you.

885. Well, you can't justprecious princess.

886. Yeah, I look like a fucking princess, right?

887. Yeah, but I'm not fucking crazy.

888. I was like, oh, my god, OK.No, wait.

889. I'm a different woman now.

890. I'm gonna stay calm.

891. Go back 12 months.

892. The worst moments.

893. Well, I think the worst worst was when

894. you told me that I didn't care.

895. I care.

896. If I didn't care, Iwouldn't fucking be here,

897. so stop saying I don't care.

898. Just stop, please.

899. I'm happy you've made that decision

900. to commit to the family.

901. And listen, you know more thananyone what's right for you,

902. and you follow your instincts.

903. I was just saddened the fact that I returned,

904. and Ana Vincenzo's wasn't run by CeCe.

905. But I'm happy to see you in a good state.

906. Thank you.

907. I think Gordon and I arevery similar in the sense

908. that on the outside, it's toughshell, and then on the inside,

909. it's soft.

910. - Take care of yourself. - You do the same.

911. - Yeah.- He's not that bad of a guy.

912. Not that bad.

913. Look at that.

914. Coming up, he was one of the most

915. defensive owners Chef Ramsayhas ever tried to help.

916. I'm a loser, everybody.

917. I'm the worst.

918. Oh, my god.

919. Now a year later, ChefRamsay is in for a surprise.

920. What's going on?

921. See what it is, when "Kitchen Nightmares

922. Revisited" continues.

923. Whenyou move to lighthouse point,

924. Florida, you know you made it.

925. Minutes from Boca Raton, this little town

926. is filled with mansions and / but

927. the locals who dared step into Le Bistro

928. were treated like crap.

929. He wants the medium rarer.

930. Tell him to go fuck himself.

931. Andy, the owner,

932. he was so bloody arrogant.

933. His motto was thecustomer's is always wrong.

934. The streak is gristly.

935. Get the fuck out of here.

936. That's beautiful beef tenderloin.

937. They're a local customer.

938. I don't give a shit.

939. Andy was an angry man,

940. and no one knew it better than his staff.

941. Hey, what's that shit over there?

942. Get it off the shelf.

943. His poor wife, Elin,

944. ran the front of house.

945. Be happy.

946. Don't be It's a bistro.

947. It's fun. It's upbeat.

948. It was bleeding money.

949. I was determined to find out why.

950. As usual, I started with the food.

951. OK.

952. Here's the.

953. Mm.

954. Bon appetit.

955. One bite nearly sent mestraight to the dentist chair.

956. One little bite.

957. I think I just chipped my tooth.

958. cartilage. Christ.

959. Show him the bone as well.

960. Jesus.

961. I think I just bust my tooth.

962. Here, man.

963. He found the bones on his duck.

964. Listen, go away.

965. I gave Andy

966. another shot with his famous lamb curry roll.

967. Sounds very French, right?

968. This is very rubbery.

969. Something was very wrong.

970. Andy had studied in top Michelinrestaurants, just like me,

971. but I promise you, I've neverever cooked crap like that.

972. The, I don't knowif anyone gave you feedback,

973. but it was on the verge of breaking my tooth.

974. I'm the chef.

975. You don't like it, that's fine.

976. It's your opinion. We're fucked.

977. We're no good. I'm lousy.

978. Whatever.

979. Fuck me, do you have issues.

980. As if bad food and a defensiveowner weren't bad enough,

981. that night, I discoveredanother problem, the service.

982. Slow.

983. Is Alex the only onewho takes orders in there?

984. Yes.

985. One person takes the orders, andit slows down things for Andy.

986. Amazing.

987. Andy wouldn't allow anyother waiter to take orders.

988. And not only that—

989. So do you actually cook as well or not?

990. I can, but Andy does not let me cook.

991. He wouldn't let his sous chefdo anything but stand around.

992. This is definitely his littlekingdom here, isn't it?

993. - Yup. - He's a one-man band.

994. Hey, hey, hey. We don't have time for talking.

995. I don't care if it's him, or the Queen.

996. Jesus.

997. When food finally arrived—

998. It's inedible.

999. —it was quickly

1000. sent back to the kitchen.

1001. Andy?

1002. She wants it well, but not charred.

1003. They asked for medium well.

1004. That's medium well.

1005. She wants it more.

1006. Whatever.

1007. I'd stop right away if I were you and go away.

1008. You treat your wife like a fucking dog.

1009. Don't bring my wife into it.

1010. I'm going to do it.

1011. Do you know why?

1012. Don't bring my fucking wife into it.

1013. - She doesn't deserve it.- Right.

1014. Don't you fucking go there.

1015. Don't point that fucking thing—

1016. I'll do whatever the fuck I like.

1017. Well, just calm down.

1018. Fuck me.

1019. You've never, ever, ever understood the value

1020. of your customers, let aloneyour staff, because you

1021. don't give a shit about them.

1022. I'm a loser, everybody.

1023. I'm the worst.

1024. Oh, my God.

1025. Obviously, Andy was far too

1026. proud and stubborn to hear the truth from me,

1027. so I had a little trick up my sleeve.

1028. The next morning, I invited him and Elin

1029. out for a little boat ride.

1030. How cool is this? Oh, terrific.

1031. I got a little surprise for you?

1032. Sandwich would be nice.

1033. Sandwich.

1034. Fuck it, now.

1035. Stop thinking about your tummy.

1036. In this room are your previous customers.

1037. And they've got some very important

1038. information to tell you.

1039. It just, in general, did notlive up to our expectations.

1040. You know, you walk through the door,

1041. it's kind of dark, gloomy.

1042. There's no one in there at all.

1043. You know, it's very uncomfortable.

1044. Honestly, deep down, areyou looking for naked women

1045. dancing on table?

1046. What are you looking for?

1047. Hey, hey, relax.

1048. Relax.

1049. What are you looking for?

1050. Relax, relax, relax.

1051. They don't want to seenaked dancers on the table.

1052. Come on, Andy.

1053. These are customers.

1054. At that night's dinner service,

1055. Andy was up to his old tricks.

1056. I need all the entrees now.

1057. Elin, don't make matters worse.

1058. It's bad enough having him on my ass.

1059. I'm just saying, six has been there forever.

1060. To prove a point,

1061. I went to the restaurantnext door and ordered dinner.

1062. - Would you mind if I order to go? - No, sir.

1063. - Not at all. - Seared tuna.

1064. - OK. - And how long?

1065. About 10 minutes.

1066. Sureenough, 10 minutes later,

1067. I was enjoying a great meal.

1068. That is absolutely delicious.

1069. While impatient customers sat inside,

1070. I pulled Elin outside for a wake up call.

1071. They are full.

1072. I'm just trying to show you what's

1073. happening on your doorstep.

1074. We're going to have a serious talk.

1075. Afterthe last angry customer left,

1076. the moment I'd been waiting for.

1077. Andy finally let his guard down.

1078. You're about to blow it, completely.

1079. We're at that point.

1080. You've brought it to light.

1081. You've came, and you've toldus, and you've showed us,

1082. and you've brought it to light.

1083. Encouraged,

1084. my team and I spent the night completely

1085. renovating Le Bistro.

1086. Have a look at your new sign.

1087. Oh, that's fabulous.

1088. Modern, legible.

1089. Isn't it nice? I love it.

1090. Ready to go inside and have a look?

1091. This is great.

1092. Got rid of the booths.

1093. Oh, thank god.

1094. Take a seat.

1095. I also reworked Andy's menu.

1096. The gazpacho, perfect for a hot summer's evening.

1097. Oysters, local oysters, extraordinary.

1098. - Streamed mussels. - I would order that.

1099. Perfect.

1100. For relaunch night, I

1101. invited a bunch of local VIPs.

1102. We're anxious to try your food.

1103. Oh, I'm so anxious. I'm glad you're here.

1104. Here you are.

1105. Thank you.

1106. And thenight got off to a great start.

1107. But soon enough, Andyreverted to his bad old ways.

1108. Come here.

1109. Two seconds, please.

1110. Chef?

1111. What in the fuck is going on?

1112. This was more cooked than normal, chef.

1113. I couldn't believe it.

1114. Andy was about to send out undercooked food

1115. and completely ruin his relaunch night.

1116. I quickly brought him outsideand gave him a big gut check.

1117. Where's your standards?

1118. You're right.

1119. I admit that.

1120. You coming here, big eyeopener.

1121. I was so pleased.

1122. The arrogance and the defensiveness were gone.

1123. And he marched back into the kitchen

1124. and saved the biggest night of his career.

1125. You know what you could do would be nice?

1126. If you put the spinach on for me?

1127. The snapper's delicious.

1128. They did a really good job.

1129. Thank you very much.

1130. OK.

1131. I finally saw the man I've been dying to see.

1132. You cooked brilliantly well.

1133. You're a different man.

1134. Without you, it wasn't possible.

1135. We appreciate it.

1136. Take care of that stubborn mule, yes?

1137. Thank you.

1138. Well done.

1139. Good job.

1140. I'm back in Lighthouse Point, Florida to visit Le Bistro.

1141. If you came here last year, you would

1142. have been treated to slowservice, mediocre food,

1143. and a very arrogant owner.

1144. We got to it, made a lot of changes,

1145. and we're back to find out ifall that work has paid off.

1146. Coming up, Chef Ramsay returns

1147. and is holding nothing back.

1148. A big question.

1149. Is he still stubborn?

1150. Has Andy stayed the course

1151. and turned around Le Bistro?

1152. I'm not gonna lie to you.

1153. Or is it a flop in Florida?

1154. Find out when "Kitchen Nightmares,

1155. Revisited" continues.

1156. Chef Ramsay has dealt witha lot of stubborn owners,

1157. but Andy at Le Bistro wasin a league of his own.

1158. Don't you fucking go there.

1159. It wasn't easy, but Chef

1160. Ramsay got through to Andy, and helped

1161. turn the business around.

1162. Now one year later, isLe Bistro still thriving,

1163. or has Andy gone back to his old ways?

1164. Last time I was at LeBistro, the food was awful,

1165. the service was slow, and thebusiness was falling apart.

1166. Worse than that, Andy wouldn't change a thing.

1167. More importantly, he justwanted to fight with me.

1168. We managed to turn him and the business around.

1169. I'm just hoping he stayedon that right path.

1170. Please.

1171. Look at this place. How are you?

1172. - Welcome back.- Good to see you, my darling.

1173. Great to see you. You look great.

1174. You look fantastic.

1175. Thank you.

1176. We're great. We're great.

1177. Everything is great.

1178. In general, business?

1179. - Business has been great.- 10% up?

1180. 5% up?

1181. - Where are we? - Maybe 20.

1182. 20% up.

1183. 20% up?

1184. That's great news.

1185. And the question I've been dying to ask.

1186. Is he still stubborn?

1187. He wants it medium rare.

1188. Tell him to go fuck himself.

1189. Well, certain things won't change.

1190. But he's actually become a lot more lighthearted.

1191. He was a tough nut to crack.

1192. - I know that. - Where is he?

1193. He's back there in the kitchen.

1194. - Is he? - Yes.

1195. Dare I?

1196. - Oh, please. - Sure.

1197. - Please, here we go. - Good luck.

1198. Thank you.

1199. Hey.

1200. - Hey, how you doing? - Very well.

1201. How are you?

1202. Nice to see you.

1203. I can see how clear this place is now.

1204. - The big fridge, gone. - Yeah.

1205. Can you communicate a loteasier now with the waitress?

1206. Well, you see now.

1207. The big questions for me, have you started to delegate?

1208. Yes, definitely.

1209. You're changing.

1210. You didn't like thecostumers last time around.

1211. The streak is gristly.

1212. Get the fuck out of here.

1213. That's beautiful beef tenderloin.

1214. They're a local customer.

1215. Look, I don't give a shit.

1216. Oh, you know.

1217. I think you just get usedto people, I think, more.

1218. Yeah, of course.

1219. I think the biggest thingthat I got after Gordon Ramsay

1220. being here was change is good.

1221. And we did a lot of changes, so we did a lot of good.

1222. OK.

1223. I'm hungry.

1224. What's on the menu?

1225. Um.

1226. - Surprise me. - Yeah.

1227. Good, good, good.

1228. He looks relaxed in there.- Oh, yeah.

1229. He is.

1230. Almost a— he's like a changed man.

1231. He is different.

1232. He's different.

1233. He's more comfortable with whathe's doing, with being here

1234. at Le Bistro.

1235. So has he become less of a snob and more of a local?

1236. Yes, he has.

1237. I believe that Gordon helpedAndy out of the mindset

1238. that he's working in a three-star Michelin

1239. restaurant in Paris or London.

1240. - Thank you. - That looks amazing.

1241. Thank you, Andy.

1242. I've heard you've turnedinto a bit of a sort

1243. of lighthearted, talented, serious

1244. comedian chef now.

1245. Please, take a seat.

1246. Even though I felt confidentthat Gordon would love

1247. the food, there must havebeen a little tension for Andy

1248. based upon what happened the last time.

1249. Delicious.

1250. Really good.

1251. It's so tender.

1252. It made me feel good tosee the reaction on his face,

1253. because he generally seemed to like the food.

1254. So a leopard can change his spots.

1255. For you, the worst moment?

1256. Probably the boat.

1257. The boat?

1258. 'Cause that hurt.

1259. You know, you walk through the door.

1260. it's kind of dark, gloomy.

1261. There's no one in there at all.

1262. It's a very uncomfortable.

1263. Honestly, deep down, areyou looking for naked women

1264. dancing on the table?

1265. What are you looking?

1266. Whoa.

1267. Hey, relax.

1268. Relax.

1269. What are you looking for?

1270. Relax, relax, relax.

1271. And I know you did that to make a strong point.

1272. Very valid point.

1273. - Yeah. - Good.

1274. On that note, I have a little surprise for you both.

1275. Stay there.

1276. Excuse me two seconds.

1277. Thank you.

1278. Oh, my gosh.

1279. That's really good.

1280. I'm so sorry to interrupt.

1281. First of all, really nice to see you.

1282. It means a lot for me to be back here to see

1283. Elin and Andy standing strong.

1284. More importantly, thisweek marks their 10th year

1285. in business at Le Bistro.

1286. Amazing.

1287. I'm sure you'll join me in wishing them,

1288. here's to another very successful decade.

1289. It was more than a toast.

1290. He spoke so highly of us andgave such a phenomenal speech.

1291. Congratulations. Well done.

1292. Thank you.

1293. Congratulations.

1294. Thank you very much.

1295. We would love Gordon Ramsay

1296. to be in the next 10 years andsee this restaurant bustling.

1297. He'd have to make a reservation, though.

1298. He probably wouldn't be able to get in.

1299. Lunch is ont he house today.

1300. Amazing.

1301. That was a joke.

1302. - Thanks, Gordon. - As always.

1303. Thank you very much.

1304. Having Gordon Ramsayhere at Le Bistro gave Andy

1305. and I a lot of hope.

1306. So good to see you.

1307. Likewise.

1308. I frankly don't know what would have happened

1309. if he didn't come last year.

1310. I don't know if we would have still been opened.

1311. Good to see you both, and good luck.

1312. Here's to the next decade. Thank you.

1313. Bye.

1314. Take care.

1315. Unbelievable.

1316. Andy's a completely changedman, and Elin looks so happy.

1317. But more importantly, the food is stunning.

1318. Le Bistro is finally on itsway to becoming a huge success.

1319. Who knows?

1320. One day, he may win a Michelin star.

1321. Next time, on "KitchenNightmares," Chef Ramsay

1322. heads to peaceful Connecticut.

1323. Get up.

1324. What?

1325. And finds himselfin the middle of a family war.

1326. I can't take it.

1327. These absentee ownersare placing a heavy burden

1328. on their children.

1329. You're never fucking at your restaurant.

1330. And destroying their own relationship.

1331. I just want to hand him divorce papers.

1332. Can Chef Ramsay pullthis dysfunctional restaurant

1333. together?

1334. Get a fucking grip.

1335. Or is this eatery beyond saving?

1336. You're out of business.

1337. That's next timeon "Kitchen Nightmares."