Kitchen Nightmares 3x8

1. It's been a year

2. since chef Gordon Ramsay traveled across the country

3. trying to help failing restaurateurs.

4. Tell everybody to go home.

5. I'm shutting the place down.

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

7. I'm a loser, everybody. I'm the worst.

8. They may have asked for his help,

9. But that didn't stop them from fighting Chef Ramsay

10. every step of the way.

11. Don't you go there!

12. Don't point that thing at me.

13. I'll do what the I like.

14. I think you're a jerk.

15. Well, you can't just act like a precious princess.

16. Yeah, I look like a princess, right?

17. Now, one year later... How are you?

18. Now, one year later... How are you?

19. Chef Ramsay is back,

20. asking the questions we all want the answers to.

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 what happened to

26. the restaurants he tried to save.

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

28. You come out,

29. make us look like in front of,

30. like, friends and customers.

31. Where a young, immature owner

32. Spent more time running to the bathroom

33. than running her restaurant.

34. And we'll check in on Anna Vincenzo's

35. in Boca Raton, Florida...

36. Can I get some servers back here?

37. Run by a hot-tempered owner

38. Who was completely resistant to change.

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

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

41. in Lighthouse Point, Florida.

42. He wants medium-rare.

43. Tell him to go himself.

44. Andy the owner not only lashed out at his customers...

45. Are you looking for naked women dancing on the table?

46. He went after Chef Ramsay as well.

47. You don't intimidate me. What?

48. You don't intimidate me. What?

49. Tonight, you will see it all.

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

51. Whose restaurants are cooking

52. And who turned their kitchen back into a nightmare?

53. Can I hit him now?

54. When I arrived in Manhattan Beach—wow.

55. When I arrived in Manhattan Beach—wow.

56. This is the California dream.

57. I wanted to move there. This little town was amazing.

58. Just 1/2 an hour outside L.A.

59. Beautiful beaches, beautiful people.

60. But one of its local restaurants, Lido,

61. was an ugly mess.

62. Biggest problem? Lisa.

63. An owner completely clueless on how to run a business.

64. I don't want to hear complaints.

65. I don't want to hear.

66. I just want to hang out.

67. Ay.

68. She had a couple of diplomas.

69. Big deal.

70. Big deal.

71. The problem was that Lisa treated Lido

72. less like a business and more like a sorority party.

73. Damien is bar manager

74. and someone that I have been kind of dating

75. in the last six months.

76. Thank you.

77. - Hello. - Hi.

78. How are you? Very well, thank you.

79. How are you? Good.

80. I'm Lisa Hemmat. Lisa, nice to see you.

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

82. 28. 28.

83. So you got it when you were 23?

84. 23. What was that, a graduation present?

85. 23. What was that, a graduation present?

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

87. Okay. Thank you.

88. That's just gross.

89. Ugh.

90. This was definitely gonna be a big challenge.

91. I'll bypass.

92. Thank you though.

93. The chefs were a pair of brothers, Arturo and Luis.

94. That night's dinner service, I realized Lisa

95. wasn't holding them to any standard

96. in the kitchen whatsoever.

97. When was the last time you looked in this fridge?

98. Uh, I never really examined it.

99. Uh, I never really examined it.

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

101. I don't know. A couple of days. Roughly?

102. Couple of days? That is scary.

103. The old food was disgusting.

104. But what I found next was an absolute disgrace.

105. Stop! You!

106. Everybody, stop!

107. Lisa, come here.

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

109. They should be cleaning every day.

110. But look.

111. Everywhere—disgusting. Look at it.

112. This is above food.

113. I mean, come on.

114. I mean, come on.

115. Luis, I am not serving

116. food like this.

117. Okay.

118. That is disgusting.

119. I don't think it really has affected

120. or gone in the food.

121. How do you know?

122. Lisa just wasn't getting it, so I had no option

123. but to do something really drastic.

124. All these tables here, can I borrow you

125. for two seconds, please?

126. Follow me.

127. I just stopped serving food in here

128. because of the and the dust.

129. Are you interested in being served dinner with that filth?

130. Mmm, no.

131. Mmm, no.

132. That's your customers.

133. You need me to tell you that?

134. Laugh.

135. I'm not laughing.

136. I think you're a jerk.

137. Excuse me.

138. Lisa.

139. You come out, make us look like in front of,

140. Like, friends and customers.

141. Lisa, you are totally oblivious

142. to what's happening in your business.

143. You may have bought the restaurant at 23, my darling,

144. but you're not running it.

145. Grow up, Lisa, will you?

146. Things were getting surreal.

147. While the staff were cleaning the kitchen...

148. - He's right. - Filthy.

149. Impatient... S were getting

150. and Lisa was hiding in the toilet.

151. She's in the restroom and the restaurant's

152. in the.

153. That's clean, yeah? Yeah.

154. It's the cleanest I've ever seen it.

155. It's the cleanest I've ever seen it.

156. Luis, okay, we start firing up again now, yes?

157. Everybody was pitching in to save the dinner service.

158. Lisa disappeared to the loo.

159. In fact, she stayed in there all freaking night

160. until that last customer left.

161. How embarrassing is that?

162. Is that the kind of trick that they teach you

163. in an honor's degree,

164. to disappear in the toilet?

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

166. What was I supposed to do?

167. Like, what?

168. Do you want me to go back and dust?

169. Do you want me to go back and dust?

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

171. You don't get it. Okay.

172. So no one's ever told you the truth,

173. but more importantly, I think you're in denial.

174. Why am I here?

175. Because we need help

176. and I'm missing a key ingredient, obviously.

177. Tomorrow, new start.

178. Up until that point, Lisa hadn't given me one reason

179. for me to believe in her.

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

181. Things that I would like to change about Lido today.

182. Things that I would like to change about Lido today.

183. Mm-hmm.

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

185. Keep a clean and sanitary environment.

186. Learn how the kitchen operates.

187. Tonight, you— yeah, here we are—

188. are on the line.

189. That's right. Yeah.

190. Are you serious?

191. I'm very serious.

192. It became so obvious so quickly

193. that Lisa had never spent time in a kitchen before.

194. How ridiculous is that?

195. Lisa, get comfortable with it, yeah?

196. Yeah. Get comfortable.

197. Why is this not turning on?

198. Why is this not turning on?

199. This is hot. I don't know what to do with it.

200. Keep it here?

201. Whoa!

202. Why is it flaming?

203. Okay, Lisa may never be a chef. got it.

204. But at least she started showing interest in the food.

205. Why isn't it going in there?

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

207. Why is it going in the microwave?

208. Why can't it go— the oven's on?

209. Yeah, it's on.

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

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

212. Dinner service did have its ups and downs,

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

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

215. And that night, we transformed Lido.

216. Ahh! Come in. Come in. Come in.

217. Wow! Whoa!

218. Come in.

219. Oh, my God. Wow.

220. It's beautiful.

221. Was dividingous wall that

222. your restaurant has gone.

223. Now the whole thing just feels open.

224. And one thing you've got every chance at succeeding in

225. is becoming Manhattan's, yeah, local, cool...

226. wine bar.

227. Serving great food, great wines by the glasses.

228. Serving great food, great wines by the glasses.

229. More importantly,

230. a very cool place to hang out.

231. Everybody was so excited with the new menu.

232. Homemade chicken sausage. Grilled baby artichokes.

233. One of my favorites, the flatbreads.

234. They are fantastic.

235. And the energy levels for relaunch night

236. was at an all-time high.

237. One, two, three. Lido.

238. Lido! Lido!

239. Whoo! Let's do it.

240. Welcome to the new Lido.

241. Thank you. Enjoy some wine tonight.

242. But it didn't take long for all hell to break loose.

243. I'm begging you just to talk to each other.

244. I'm begging you just to talk to each other.

245. Arturo, will you please tell her

246. to make some food?

247. Lisa, I'm trying right now. I can't do my stuff too.

248. And then the unthinkable happened.

249. The entire kitchen team disappeared.

250. Oh, my God.

251. Hello? We giving up. Bye.

252. Arturo! We giving up, sir.

253. Yeah, I know you're giving up. Okay?

254. Why?

255. Is this what they do?

256. Luis! Luis!

257. Never seen that ever before in my entire cooking career.

258. I called Scott,

259. I called Scott,

260. one of the best chefs I know.

261. Jump in the car and get down here quickly,

262. will you, please?

263. But without the staff, we were toast.

264. Hey, Luis!

265. I begged them to come back for Lisa.

266. This is music to my ears.

267. Moments later, Scott arrived.

268. Scott's here.

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

270. Listen up, everybody.

271. I need a prosciutto pizza in the oven.

272. I need a lamb sandwich up top right now.

273. For 106. Thank you.

274. Yay!

275. Excellent.

276. That's good.

277. That's good.

278. It wasn't perfect,

279. But we did manage to save the night.

280. More importantly, I now believed in Lisa.

281. You have seriously grown up this week

282. more than I ever expected you to do.

283. I seriously believe in you.

284. Thank you.

285. I can't wait to come back.

286. Can't wait to have you back.

287. I'll be your honor student.

288. Good night. Well done, my darling.

289. Yeah, well done. Thank you so much.

290. Good luck. Spend time in that kitchen.

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

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

293. Now, last time I was here, the owner spent more time

294. in the bathroom than she did in the kitchen.

295. Has she grown up and turned her business around?

296. We're about to find out.

297. Coming up, has Lido's passed Chef Ramsay's test...

298. I've never done this before. You know that?

299. Or is the business back in the toilet?

300. Then, remember Anna Vincenzo's in Boca Raton?

301. Cece the owner fought with Chef Ramsay at every turn.

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

303. Why are you shouting?

304. Because you're pissing me the off.

305. Now Chef Ramsay's back

306. and he and Cece go at it again.

307. I'm sat in front of a lady that doesn't really

308. I'm sat in front of a lady that doesn't really

309. give a toss about the restaurant.

310. You don't wanna miss this reunion.

311. Coming up on Kitchen Nightmares Revisited.

312. Lido's was run by a young,

313. Laid-back Californian.

314. I don't want to hear complaints.

315. I don't want to hear. I just want to hang out.

316. Lisa was not only friends with her employees...

317. Do you have his phone number?

318. She was hooking up with the bartender.

319. It's probably a bad idea, but I'm gonna do it anyways.

320. And when Chef Ramsay wanted Lisa to face the cold, hard truth...

321. Grow up, Lisa, will you?

322. She fell apart and went into hiding.

323. Where is Lisa? Has she gone upstairs?

324. She's in the restroom, yeah.

325. She's in the restroom?

326. She's in the restroom?

327. Chef Ramsay transformed the restaurant

328. and finally got Lisa to act like a responsible owner

329. and less like a party girl.

330. Now one year later, is Lido's on the path to success

331. or on the road to failure?

332. Last time I was at Lido, the owner Lisa

333. didn't have a clue how to run a business.

334. The food was rotten, the kitchen was filthy dirty,

335. and she couldn't understand to why customers

336. weren't showing up.

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

338. Brace myself.

339. Brace myself.

340. Hello.

341. Hey! How are you, my darling?

342. Good. Good to see you well.

343. What a surprise. Likewise. Good to see you too.

344. God, the atmosphere here is amazing.

345. Really good.

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

347. Where is she?

348. I think she's in the restroom.

349. Oh, please. You're kidding me.

350. She's in the bathroom? Yes.

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

352. Thank you.

353. Lisa?

354. Hey. Hey, what's up?

355. So we have a visitor.

356. So we have a visitor.

357. Oh, my gosh.

358. , how are you?

359. Where have you been? Good to see you, darling.

360. Good to see you too. Likewise. Good to see you too.

361. My goodness me. You look great.

362. Thank you. You too.

363. This place is amazing. I know. Packed house.

364. Unbelievable. Thank you.

365. Trust you to be in the bathroom.

366. Where is Lisa?

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

368. He just has bad timing.

369. Well, that was just a general break.

370. That was a coincidence. No one's pissed you off?

371. No, no, no, no, no. Okay, good.

372. No, no, no, no, no. Okay, good.

373. How's things?

374. Things have actually been really good.

375. I seriously took to heart everything that you said.

376. I wanted to be your A-plus student when you came back.

377. Have you stuck to the plan? I've stuck to the plan.

378. Yeah?

379. I got to learn all of the recipes.

380. Got to know how the kitchen operates.

381. We've gotten great cleaning habits.

382. That's brilliant.

383. Oh, I wanted you to taste the mushroom flatbread

384. that you inspired.

385. Okay. It's one of my favorites.

386. I'm kind of addicted to it.

387. That looks amazing. Thank you, my darling.

388. It's the, um, wild mushroom,

389. spinach, ricotta cheese, mozzarella.

390. spinach, ricotta cheese, mozzarella.

391. That's delicious.

392. Thank you. I'm glad you like it.

393. I wanted to make him proud and I wanted to do

394. the absolute best I could, so I've been looking forward

395. to this day for a long time.

396. The business in terms of over the last 12 months,

397. where are we?

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

399. which puts me at about a nice profitability.

400. Wow. That's fantastic news.

401. So, um, where's your boyfriend Damien gone?

402. Is Lisa a good boss?

403. Lisa is a lovely boss.

404. Sounds like it's an intimate lovely.

405. I am dating Lisa, yes.

406. Okay.

407. Okay.

408. Who cares?

409. He was out of here about a week after you left.

410. I really followed your advice.

411. I'm telling you.

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

413. Well, kind of.

414. But—did I?

415. It was a great thing. Amazing thing.

416. I would never date an employee again ever,

417. ever, ever, never ever.

418. Let's go back 12 months.

419. Um, worst moment? The dust.

420. Are you interested in being served dinner with that filth

421. dripping in your food?

422. Does anyone want to eat now?

423. Does anyone want to eat now?

424. Mm-mmm.

425. I think you're a jerk.

426. Did you really hate me that much?

427. I really hated you that much.

428. I really did.

429. On a scale of one to ten?

430. 10, 11 maybe.

431. 10? 11? Wow. Yeah.

432. So low. That's amazing.

433. I know. You're amazing,

434. because somehow you turned me around.

435. Now I love you.

436. Oh, well, I guess excuse me for a moment.

437. Well, Lisa, don't let me stop you.

438. The fact that you're running your business,

439. I'm so happy. Thank you.

440. Huh?

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

442. especially in the kitchen.

443. especially in the kitchen.

444. I feel much more comfortable walking back

445. and talking to Luis and making sure it's done right.

446. Can I just say— look, it's shining here!

447. It is, isn't it? Huh?

448. You want to bring the customers back now?

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

450. I want to bring out my white glove, okay?

451. I just want to— never done this before.

452. You know that?

453. Last time, you got pissy with me.

454. This is above food.

455. I mean, come on.

456. I don't think it really has affected

457. or gone in the food.

458. How do you know?

459. How do you know?

460. All right, let's hope we did good.

461. Spotless.

462. Yay. Absolutely spotless.

463. Well done. Thank you.

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

465. come in and ask about it.

466. So I gladly take them back and show 'em

467. how clean we keep everything.

468. I have one other thing that I have to kind of show off to you.

469. Since you inspired my wine bar,

470. I came out with my own Lido brand wines.

471. You're kidding me.

472. No. Thank you.

473. We shouldn't be drinking at lunchtime.

474. However— so what is this?

475. Special occasion.

476. Special occasion.

477. This is the Pinot noir.

478. That's lovely. Cheers, darling.

479. House Pinot.

480. Mmm. That's lovely.

481. One more thing.

482. I have a favor to ask of you.

483. You're full of it today.

484. I'm full of it today.

485. Can you help me make a dish...

486. You got me a present?

487. You want me to cook for you now?

488. To go with that, please?

489. You've become demanding.

490. I think he thought I might have been

491. a little bit bossy or I asked a little bit too much,

492. but, you know, he wanted me to take the reins.

493. Let me get that chef's jacket you got me last time.

494. Tonight, you—

495. yeah, here we are—

496. yeah, here we are—

497. are on the line. That's right.

498. Be your sous chef today.

499. You're smart in your old age.

500. Right, let's do some pan-seared duck

501. with a cherry mustardo sauce

502. with chanterelles and braised shallots.

503. Will you grab Luis for me?

504. How are you, Mr. Happy Man?

505. Good to see you. Welcome back.

506. So, duck. Cook it skin side down.

507. Now, the duck, just slice it nice and thick,

508. so the goodness stays in there.

509. so the goodness stays in there.

510. Now sauce.

511. Scatter the cherries around.

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

513. I know.

514. I'm proud of being a vegetarian,

515. but it did smell delicious.

516. Who's the chief taster?

517. Bruna. Yes!

518. Bruna, right.

519. Bruna came and tried the food.

520. You could just tell by her facial expression

521. that it was fabulous.

522. Amazing.

523. Oh. Thank you.

524. Bless you.

525. The biggest thing I've learned from Gordon

526. is to get back in the kitchen, be confident

527. is to get back in the kitchen, be confident

528. in taking the reins of the whole entire operation

529. of the restaurant.

530. I'm very thankful.

531. Darling, keep up the good work.

532. Thank you. Yes.

533. I want to give you a token here.

534. You're giving me a present?

535. Yes, this is our single-vineyard Pinot.

536. How wonderful.

537. The experience overall was priceless

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

539. Thank you for everything. Yes, well done.

540. Thank you. Take care.

541. Thank you, bye.

542. Wow. It's like night and day in there.

543. And Lisa's gone from an immature kid

544. to a very savvy businesswoman.

545. And if she can turn her business around

546. and increase sales by 20% in the midst of a recession,

547. and increase sales by 20% in the midst of a recession,

548. then trust me, sky's the limit for Lido's.

549. Beautiful.

550. Coming up, we return to Anna Vincenzo's

551. in Boca Raton, Florida, where Cece,

552. an unstable owner, had regular temper tantrums...

553. Tell everybody to go home.

554. I'm shutting the place down.

555. And frequent emotional breakdowns.

556. Now, one year later,

557. Chef Ramsay is in for the shock of the year.

558. Holy crap. What happened?

559. And later, who can forget Andy,

560. And later, who can forget Andy,

561. The hot-headed owner from Le Bistro?

562. Don't you go there.

563. You won't want to miss what happens

564. When Gordon and Andy are together again.

565. I can still sense stubbornness in you.

566. You know that?

567. Kitchen Nightmares Revisited.

568. Boca Raton, Florida.

569. To most people, a wealthy beach town

570. just one hour north of Miami.

571. But when I think of Boca, I only think of one thing.

572. Cece!

573. Here's your!

574. Tell everybody to go home.

575. I'm shutting the place down.

576. She was a real piece of work.

577. And in between her temper tantrums...

578. Okay, forget it.

579. Let's go to another table.

580. And her crying fits...

581. There's, like, nobody coming here

582. and five tables we have, like,

583. everything's up.

584. everything's up.

585. She was driving her restaurant,

586. Anna Vincenzo's, straight into bankruptcy.

587. I'm a failure.

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

589. I have, like, a weight on my shoulders

590. that, you know, weighs 1,000 pounds.

591. Cece's dad Angelo,

592. he lent his daughter 300,000 bucks to get her started.

593. Now he's working for her.

594. I stay up at night just thinking,

595. "How am I gonna give him his money?"

596. Michael! Yes?

597. And her husband Michael,

598. The head server, he was too scared

599. The head server, he was too scared

600. to say a word to her.

601. Here's your salmon divino salad.

602. Thank you.

603. That is, until I arrived and tasted her bloody cooking.

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

605. If he complains about this, I'm really gonna

606. kick his ass.

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

608. So he is a bigger than I thought.

609. Just taste that for me, would you?

610. That's the snapper Anna.

611. It's soggy.

612. Should be baked a little longer.

613. It's disgusting.

614. Yes, sir.

615. - him. - him?

616. Chef Ramsay.

617. Surprised nobody break his legs yet.

618. Surprised nobody break his legs yet.

619. After my disgusting lunch,

620. I headed into the kitchen to confront Cece.

621. You didn't taste the snapper?

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

623. Where's Michael?

624. What difference does it make where Michael is?

625. He's got nothing to do with this.

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

627. He said it was mush.

628. Are you kidding me?

629. Where is he?

630. You said the fish was mush?

631. No, it was tender,

632. the way everybody else enjoys it.

633. There. It was tender.

634. Michael, are you honestly trying to tell me

635. that you're now saying

636. that was perfectly cooked?

637. What a joke.

638. A bunch of yes men telling Madame

639. A bunch of yes men telling Madame

640. exactly what she wants to hear.

641. Come on.

642. So you want me to be your puppet—

643. Why are you shouting?

644. Because you're pissing me the off.

645. So shut the up and talk properly.

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

647. Oh, there you go.

648. I'm not too sure which is worse.

649. The food or the attitude.

650. Ooh, can I hit him now?

651. Can you say, "unstable"?

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

653. I think I believe it.

654. That night, I thought I was coming

655. To observe dinner service.

656. Instead, I got a front-row seat

657. to witness a complete emotional breakdown.

658. Can I get some servers back here?

659. The veal has no flavor at all.

660. The veal has no flavor at all.

661. They just say it's no flavor,

662. but they're willing to let you try

663. to put some flavor in it, like garlic—

664. No, I just don't want to put nothing in it.

665. Cece was the queen.

666. The queen of bland frozen cuisine.

667. It was no surprise food was coming back

668. time and time again.

669. I need this reduced down a little more

670. and add a little more flavor.

671. Michael, you know what?

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

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

674. Well, you can't just act like a precious princess.

675. Yeah, I look like a princess, right?

676. Sorry, I thought this was your restaurant.

677. I think princess Diana didn't hang out in the kitchen.

678. I think princess Diana didn't hang out in the kitchen.

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

680. Wow.

681. I'm done. What do you mean you're done?

682. Everything's coming back.

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

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

685. but not when they've owned the damn restaurant.

686. Are you gonna be all right or are you gonna pass out?

687. I can't get my breath.

688. Michael and I got behind the line to finish up service.

689. Afterwards, I decided it was time

690. for Cece and I to have a serious heart-to-heart.

691. It's not a joke for me.

692. I care.

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

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

695. Just stop, please.

696. I haven't said that.

697. Yes, you did.

698. It's not a sign of weakness

699. to admit your failings.

700. I've closed three restaurants,

701. but also have a number of successful ones

702. and 1,615 members.

703. I know who you are, and it's—it's—

704. Yeah, a jerk. You told me earlier.

705. Well, you can be a jerk.

706. Stop acting like a petulant teenager.

707. You asked me here,

708. You asked me here,

709. and I'm here to help, so let me in.

710. Okay, the food sucks.

711. There, you happy?

712. Finally, a breakthrough!

713. Thank God!

714. New day tomorrow, okay?

715. We start to rebuild.

716. I'm sorry I called you names.

717. Let's go. Up.

718. Now that Cece was finally

719. accepting responsibility,

720. my team and I swept in

721. and completely transformed Anna Vincenzo's.

722. Welcome to the new Anna Vincenzo's.

723. Welcome to the new Anna Vincenzo's.

724. Look at the space created.

725. Oh, my God.

726. It's so bright and beautiful!

727. Dark, sedated colors.

728. We've got lightness.

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

730. You happy? Yes.

731. Angelo, you happy?

732. My daughter happy, so I'm happy.

733. Good. And what do you think?

734. Beautiful. God bless you.

735. Next, the food.

736. Cece's old menu had 181 dishes on it.

737. 181!

738. 181!

739. Then I got rid of all the frozen crap

740. and turned Anna Vincenzo's

741. into a quality family restaurant.

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

743. Baby fried mozzarella balls with marinara sauce.

744. Parmesan breaded pork chop.

745. Baked clams. They're not frozen, they're baked.

746. It's so beautiful.

747. Wow!

748. Relaunch night.

749. I was hoping Cece would keep her standards high

750. and her temper low.

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

752. Just send it out.

753. Does that look good to you?

754. It doesn't matter.

755. It doesn't matter.

756. That pork chop looks burned from here.

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

758. Service!

759. It's.

760. I'm gonna flip my lid,

761. and none of you have seen me go crazy yet.

762. You know, I don't give a.

763. If Cece had sent that burnt pork chop out,

764. as far as I was concerned, she was history,

765. and the restaurant was gonna go under.

766. I was really hoping she was gonna do the right thing.

767. I know it's hard.

768. You do not have to send it out.

769. Make another one now.

770. Thank you.

771. Thank you.

772. And just like that,

773. Cece was on her way,

774. taking control and turning relaunch night

775. into a huge, huge success.

776. Okay, pork chops. Start this table.

777. Eggplant Parmesan,

778. veal Marsala, spaghetti bolognese.

779. No more. We don't have time.

780. Thank you. That's what I need to hear.

781. We're gonna handle it.

782. That's establishing a standard, Cece.

783. Not there, but there, yes?

784. Yes, Chef.

785. You've got everything you need, Cece,

786. to make this place work.

787. to make this place work.

788. Go for it, yeah?

789. Stay with it. Can I hug you?

790. Of course you can. Come here, you. Well done.

791. Well done.

792. I'm back in Boca Raton, Florida,

793. to visit Anna Vincenzo's.

794. When you think Anna Vincenzo's,

795. you think Cece.

796. My goodness me.

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

798. We made a lot of changes.

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

800. More importantly, what kind of mood is Cece in?

801. Next, you won't believe what Cece's done

802. Next, you won't believe what Cece's done

803. since Chef Ramsay left.

804. What happened?

805. Don't miss

806. one of the most shocking revisits ever.

807. I'm sorry to hear that.

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

809. where an angry owner cared little for his customers.

810. He wants it medium rare.

811. Tell him to go himself.

812. And was in a constant battle with Chef Ramsay.

813. You don't like it, we're no good,

814. I'm lousy, whatever.

815. Now, a year later, we'll find out if Le Bistro

816. is a big hit or a big mess

817. when Kitchen Nightmares Revisited returns.

818. Anna Vincenzo's, an Italian restaurant

819. in Boca Raton, Florida,

820. was run by one of the most volatile chefs

821. Gordon has ever met.

822. Can I get some service back here?

823. Cece was either losing her temper...

824. Well, you can't just act like a precious princess.

825. Yeah, I look like a princess, right?

826. Or her composure.

827. It took a lot of tears,

828. But Chef Ramsay gave Cece the tools to succeed.

829. But now, one year later...

830. But now, one year later...

831. Anna Vincenzo's, gone.

832. Chef Ramsay returns to find out

833. that Anna Vincenzo's has gone out of business.

834. Damn.

835. Looking for some answers,

836. Chef Ramsay turns to the one person

837. who would give him the honest truth—

838. former server, Ashton.

839. Good to see you. Good to see you, too.

840. Now, what happened first off?

841. Did she slip back to her old ways?

842. Yeah. Oh, no.

843. Like, right when you left... No.

844. She's like, "Well, the prices are way too cheap,"

845. so she made the prices more.

846. Ohh!

847. But them she also lowered the portion size.

848. But them she also lowered the portion size.

849. Oh, my God.

850. So it's like she's doubling price

851. and making everything half the size what it was.

852. Determined to get Cece's side of the story,

853. Chef Ramsay paid a visit to her home.

854. Beautiful place.

855. Okay, coming.

856. Oh, my goodness me, look at you.

857. Hello.

858. Holy crap. What happened?

859. Uh, I lost a half.

860. The secret to weight loss is stress.

861. I mean, that's like the quickest—boop!

862. I mean, that's like the quickest—boop!

863. The quickest remedy.

864. I can't believe.

865. Anna Vincenzo's... Yeah.

866. It's gone.

867. Yeah, we said good-bye.

868. What happened? I sold.

869. I'm finding that hard to understand why

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

871. It's just too much of my personal things

872. got in the way,

873. and it was just more important.

874. My kids are the most important thing.

875. Once you have your children,

876. your life changes completely.

877. Anna Vincenzo was my first baby.

878. Anna Vincenzo was my first baby.

879. I had to make a choice. I couldn't do both.

880. My family's always come first.

881. Was the restaurant busy?

882. Yeah, we were doing good,

883. but, uh, the opportunity came up,

884. and I want to be with my kids.

885. And how's Angelo? How's dad?

886. He's good.

887. him?

888. And what about his feelings

889. of saying good-bye to the restaurant?

890. He has the same mixed feelings,

891. like, "Oh, jeez, am I ever gonna make a pizza again?"

892. Or, you know.

893. Did you pay him the money back?

894. Did you pay him the money back?

895. Whatever I'm getting from the sale

896. is going to him, yes.

897. And, uh, Michael, how is he?

898. We've, uh, separated.

899. Damn. I'm sorry.

900. And what happened?

901. Because you two seemed to be getting on just fine.

902. I don't know, everyday life, pressure of the business,

903. and... jeez.

904. Two kids and...

905. Just a lot.

906. How do you feel now?

907. I feel good.

908. Mm-hmm?

909. You feel good?

910. I feel good.

911. You look very calm. I am.

912. Relaxed. I am.

913. When's he coming back?

914. Why do I stand here cooking for nothing?

915. Why do I stand here cooking for nothing?

916. I was—I was under a lot of stress.

917. Okay, so you're at home with the children on a daily basis.

918. Do you have a job?

919. You know, you could give me a job.

920. I can work one of your kitchens.

921. I could give you a job?

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

923. Well, you can't just act like a precious princess.

924. Yeah, I look like a princess, right?

925. Yeah, but I'm not that crazy.

926. I was like, "Oh, my God.

927. "Okay, no wait, I'm a different woman now.

928. Stay calm."

929. Go back 12 months, the worst moments.

930. I think the worst, worst

931. I think the worst, worst

932. was when you told me that I didn't care.

933. I care.

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

935. So stop saying I don't care!

936. Just stop, please.

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

938. to commit to the family,

939. and, listen, you know more than anyone

940. what's right for you, and you follow your instincts.

941. I was just saddened at the fact that I returned

942. and Anna Vincenzo's wasn't run by Cece.

943. Though I'm happy to see you're in a good state.

944. Thank you.

945. I think Gordon and I are very similar

946. in the sense that on the outside,

947. it's a tough shell, and then on the inside,

948. it's, you know, soft.

949. it's, you know, soft.

950. Take care of yourself.

951. You do the same.

952. He's not that bad of a guy.

953. He's not that bad.

954. Look at that. Wow.

955. Coming up, he was one of the most defensive owners

956. Chef Ramsay has ever tried to help.

957. I'm a loser, everybody.

958. Oh, my God. I'm the worst.

959. Now a year later,

960. Chef Ramsay is in for a surprise.

961. What's going on?

962. See what it is

963. when Kitchen Nightmares Revisited continues.

964. When you move to Lighthouse Point, Florida,

965. you know you've made it.

966. Minutes from Boca Raton,

967. this little town is filled with mansions

968. and millionaires.

969. But the locals who dared step into Le Bistro

970. were treated like dirt.

971. He wants medium rare.

972. Tell him to go himself.

973. Yeah?

974. Andy, the owner, was so bloody arrogant.

975. His motto was "The customer's always wrong."

976. Steak is gristly!

977. Get the out of here.

978. Get the out of here.

979. That's beautiful beef tenderloin.

980. They're a local customer.

981. I don't give a.

982. Andy was an angry man,

983. And no one knew it better than his staff.

984. Hey, what's that over there?

985. Get off the shelf.

986. His poor wife, Elin,

987. Ran the front of house.

988. Be happy. Don't be, "Uhh, uhh."

989. It's a bistro. It's fun, it's upbeat.

990. It was bleeding money.

991. I was determined to find out why.

992. As usual, I started with the food.

993. Okay, here's the rillette.

994. Mmm.

995. Bon appetit. Thank you.

996. One bite

997. One bite

998. nearly sent me straight to the dentist's chair.

999. One little bite.

1000. I think I just chipped my tooth.

1001. You did? Duck cartilage.

1002. Show him the bone as well..

1003. I think I've just busted my tooth.

1004. Hey, man, he found the bones in the duck.

1005. Listen, go away.

1006. I gave Andy another shot

1007. With his famous lamb curry roll.

1008. Sounds very French, right?

1009. It's just very rubbery.

1010. Something was very wrong.

1011. He hate it.

1012. Andy had studied

1013. In top Michelin restaurants just like me,

1014. In top Michelin restaurants just like me,

1015. but, I promise you,

1016. I've never, ever cooked crap like that.

1017. The rillette,

1018. I don't know if anyone gave you feedback,

1019. but it was on the verge of breaking my tooth.

1020. I'm the chef.

1021. You don't like it, that's fine.

1022. It's your opinion.

1023. , we're no good, I'm lousy, whatever.

1024. Me, do you have issues.

1025. As if bad food and a defensive owner

1026. Weren't bad enough,

1027. that night, I discovered another problem.

1028. The service—slow.

1029. Is Alex the only one that takes orders in there?

1030. Is Alex the only one that takes orders in there?

1031. Yes, one person takes the orders,

1032. and it slows down things for Andy.

1033. Amazing. Andy wouldn't allow

1034. any other waiter to take orders.

1035. Not only that...

1036. But you actually cook as well, or not?

1037. I can,

1038. but Andy does not let me cook.

1039. He wouldn't let his sous chef do anything

1040. But stand around.

1041. This is definitely his little kingdom here, isn't it?

1042. He's a one-man band.

1043. Hey, hey, hey, we don't have time for talking.

1044. I don't care if it's him or the queen.

1045. When food finally arrived...

1046. That's gross.

1047. It's inedible.

1048. It was quickly sent back to the kitchen.

1049. It was quickly sent back to the kitchen.

1050. Andy?

1051. She wants it well, but not charred.

1052. They asked for medium well; that's medium well.

1053. She wants it more.

1054. Whatever.

1055. I'd stop right there if I were you and go away.

1056. You treat your wife like a dog.

1057. Don't bring my wife into it.

1058. I'm gonna do it.

1059. Do you know why?

1060. Don't bring my wife into it!

1061. Don't you go there!

1062. Don't point that thing at me.

1063. Well, just calm down.

1064. Amazing.

1065. Bye-bye. Good night.

1066. You've never, ever, ever

1067. understood the value of your customers,

1068. let alone your staff,

1069. because you don't give a about them.

1070. I'm a loser, everybody.

1071. Oh, my God. I'm the worst.

1072. Obviously, Andy was far too proud and stubborn

1073. to hear the truth from me,

1074. so I had a little trick up my sleeve.

1075. The next morning, I invited him and Elin

1076. out for a little boat ride.

1077. How cool is this?

1078. Terrific.

1079. Got a little surprise for you.

1080. Sandwich would be nice.

1081. Sandwich would be nice.

1082. Sandwich,

1083. Stop thinking about your tummy.

1084. In this room are your previous customers,

1085. and they've got some very important information

1086. to tell you.

1087. It just in general

1088. did not live up to our expectations.

1089. You walk through the door, it's kind of dark, gloomy.

1090. There's no one in there at all.

1091. It's just very uncomfortable.

1092. Honestly, deep down,

1093. are you looking for naked women dancing on the table?

1094. Hey, relax. Relax.

1095. What are you looking for?

1096. Relax, relax, relax.

1097. They don't want to see naked dancers on the table.

1098. They don't want to see naked dancers on the table.

1099. Come on, Andy.

1100. These are customers.

1101. At that night's dinner service,

1102. Andy was up to his old tricks.

1103. I need all the entrees now.

1104. Elin, don't make matters worse.

1105. It's bad enough having him on my ass.

1106. I'm just saying.

1107. Six has been there forever.

1108. To prove a point,

1109. I went to the restaurant next door

1110. and ordered dinner.

1111. Would you mind if I order to go?

1112. No, sir, not at all.

1113. Seared tuna. How long? About ten minutes.

1114. Sure enough, ten minutes later,

1115. I was enjoying a great meal.

1116. That is absolutely delicious.

1117. While impatient customers sat inside,

1118. I pulled Elin outside for a wake-up call.

1119. I pulled Elin outside for a wake-up call.

1120. They are full.

1121. I'm just trying to show you

1122. what's happening on your doorstep.

1123. We're going to have to have a serious talk.

1124. After the last angry customer left,

1125. The moment I'd been waiting for.

1126. Andy finally let his guard down.

1127. You're about to blow it

1128. completely.

1129. We're at that point.

1130. You've brought it to light.

1131. You've came, and you've told us,

1132. and you've showed us,

1133. and you've showed us,

1134. and you've brought it to light.

1135. Encouraged, my team and I spent the night

1136. Completely renovating Le Bistro.

1137. Have a look at your new sign.

1138. Oh, that's fabulous.

1139. Modern, legible.

1140. Isn't it nice? I love it.

1141. Ready to go inside, have a look?

1142. This is great.

1143. Gone are the booths.

1144. Oh, thank God.

1145. Take a seat.

1146. Ahh!

1147. I also reworked Andy's menu.

1148. The gazpacho,

1149. perfect for a hot summer's evening.

1150. Oysters— local oysters.

1151. Extraordinary. Steamed mussels.

1152. I would order that. Perfect.

1153. For relaunch night,

1154. For relaunch night,

1155. I invited a bunch of local V.I.P.s

1156. we're anxious to try your food.

1157. Oh, I'm so anxious. I'm glad you're here.

1158. Here you are. Thank you.

1159. And the night got off to a great start.

1160. Wow, that's really good.

1161. But soon enough, Andy reverted to his bad old ways.

1162. Come here two seconds, please.

1163. Chef.

1164. What the is going on there?

1165. This one's more cooked than that one, Chef.

1166. I couldn't believe it.

1167. Andy was about to send out undercooked food

1168. and completely ruin his relaunch night.

1169. I quickly called him outside and gave him a big gut check.

1170. Where's the standards?

1171. Where's the standards?

1172. You're right.

1173. I admit that.

1174. You coming here, big eye-opener.

1175. I was so pleased.

1176. The arrogance and the defensiveness were gone.

1177. Andy marched back into the kitchen

1178. and saved the biggest night of his career.

1179. You know what you could do, would be nice?

1180. If you put the spinach on for me.

1181. The snapper's delicious.

1182. They did a really good job.

1183. Thank you very much. Okay.

1184. I finally saw the man I've been dying to see.

1185. You cooked brilliantly well.

1186. You cooked brilliantly well.

1187. You're a different man.

1188. Without you, it wasn't possible.

1189. We appreciate it.

1190. Take care of that stubborn mule.

1191. Yes?

1192. Thank you.

1193. Well done. Good job.

1194. I'm back in Lighthouse Point, Florida,

1195. to visit Le Bistro.

1196. If you came here last year,

1197. you would have been treated to slow service,

1198. mediocre food, and a very arrogant owner.

1199. We got to it, made a lot of changes.

1200. I'm back to find out if all that work has paid off.

1201. I'm back to find out if all that work has paid off.

1202. Coming up, Chef Ramsay returns

1203. and is holding nothing back.

1204. The big question, is he still stubborn?

1205. Has Andy stayed the course

1206. and turned around Le Bistro?

1207. I'm not gonna lie to you.

1208. Or is it a flop in Florida?

1209. Find out when Kitchen Nightmares Revisited continues.

1210. Chef Ramsay has dealt with a lot of stubborn owners,

1211. but Andy at Le Bistro was in a league of his own.

1212. Don't you go there!

1213. It wasn't easy,

1214. But Chef Ramsay got through to Andy

1215. and helped turn the business around.

1216. Now, one year later, is Le Bistro still thriving,

1217. or has Andy gone back to his old ways?

1218. Last time I was at Le Bistro,

1219. the food was awful, the service was slow,

1220. and the business was falling apart.

1221. Worse than that, Andy wouldn't change a thing.

1222. Worse than that, Andy wouldn't change a thing.

1223. More importantly, he just wanted to fight with me.

1224. We managed to turn him and the business around.

1225. I'm just hoping he stayed on that right path.

1226. Please.

1227. Look at this place. How are you?

1228. Welcome back. Good to see you.

1229. Great to see you. You look great.

1230. You look fantastic. Thank you.

1231. We're great, we're great.

1232. Everything is great.

1233. In general, business...

1234. Business has been great.

1235. 10% up? 5% up?

1236. Uh, maybe 20.

1237. 20% up? Mm-hmm.

1238. That's great news. Absolutely.

1239. The big question I've been dying to ask—

1240. The big question I've been dying to ask—

1241. is he still stubborn?

1242. He wants medium rare.

1243. Tell him to go himself.

1244. Well, certain things won't change,

1245. but he's actually become a lot more lighthearted.

1246. He was a tough nut to crack.

1247. I know that.

1248. Where is he?

1249. He is back there in the kitchen.

1250. Is he? Yes.

1251. Dare I? Oh, please.

1252. Jeez, here we go.

1253. Good luck. Thank you.

1254. Hey. Hey, how you doin'?

1255. Fine. How are you? Nice to see you.

1256. I can see how clear this place is now.

1257. I can see how clear this place is now.

1258. The big fridge gone.

1259. Can you communicate a lot easier now with the waiters?

1260. Well, you can see now.

1261. The big question for me,

1262. have you started to delegate?

1263. Yes, definitely.

1264. You're changing.

1265. You didn't like the customers last time round.

1266. The steak is gristly.

1267. Get the out of here.

1268. That's beautiful beef tenderloin.

1269. They're a local customer.

1270. I don't give a.

1271. Well, you know, I think you just get

1272. used to people, I think, more.

1273. Yeah, of course.

1274. I think the biggest thing that I got

1275. after Gordon Ramsay being here

1276. was change is good.

1277. And we did a lot of changes,

1278. And we did a lot of changes,

1279. so we did a lot of good.

1280. Okay, I'm hungry. What's on the menu?

1281. Um...

1282. Surprise me.

1283. Yeah? Good, good, good.

1284. He looks relaxed in there.

1285. Oh, yeah, he is.

1286. I'm almost, uh...

1287. He's like a changed man.

1288. He is different,

1289. he's different.

1290. He's more comfortable with what he's doing,

1291. with being here at Le Bistro.

1292. So has he become less of a snob and more of a local?

1293. Yes, he has.

1294. Gordon helped Andy

1295. Gordon helped Andy

1296. out of the mindset

1297. that he's working in a three-star Michelin restaurant

1298. in Paris or London.

1299. Thank you. That looks amazing.

1300. Thank you, Andy.

1301. I've heard you've turned into a bit of a, uh...

1302. A sort of lighthearted, uh, talented,

1303. serious, comedian-stroke-chef now.

1304. Please take a seat.

1305. Even though I felt confident

1306. That Gordon would love the food,

1307. there must have been a little tension for Andy,

1308. there must have been a little tension for Andy,

1309. based upon what happened the last time.

1310. Delicious. Really good.

1311. It's so tender.

1312. It made me feel good to see the reaction on his face

1313. 'cause he genuinely seemed to like the food.

1314. So a leopard can change his spots.

1315. For you, the worst moment.

1316. Probably the boat. The boat.

1317. 'Cause that hurt.

1318. You know, you walk through the door,

1319. it's kind of dark, gloomy,

1320. there's no one in there at all.

1321. It's just very uncomfortable.

1322. Honestly, deep down are you looking

1323. Honestly, deep down are you looking

1324. for naked women dancing on the table?

1325. Whoa! Hey, hey, relax.

1326. What are you looking for?

1327. Relax, relax, relax.

1328. And I know you did that to make a strong point.

1329. Very valid point. Yeah.

1330. Good. On that note,

1331. I have a little surprise for you both.

1332. Stay there. Excuse me two seconds.

1333. Thank you.

1334. Oh, my gosh.

1335. That's really good.

1336. I'm so sorry to interrupt you.

1337. Um, first of all, really nice to see you.

1338. It means a lot for me to be back here

1339. It means a lot for me to be back here

1340. to see Elin and Andy standing strong,

1341. and more importantly, uh, this week

1342. marks their tenth year in business at Le Bistro.

1343. Amazing.

1344. I'm sure you'll join me in wishing them

1345. here's to another very successful

1346. decade.

1347. It was more than a toast.

1348. He spoke so highly of us

1349. and gave such a phenomenal speech.

1350. Congratulations. Well done.

1351. Congratulations. Thank you very much.

1352. We would love Gordon Ramsay

1353. We would love Gordon Ramsay

1354. to be here in the next ten years

1355. and see this restaurant bustling.

1356. He'd have to make a reservation, though,

1357. 'cause he probably wouldn't be able to get in.

1358. Lunch is on the house today.

1359. Amazing!

1360. That was a joke.

1361. Thanks, Gordon.

1362. Thank you very much.

1363. Having Gordon Ramsay

1364. here at Le Bistro

1365. gave Andy and I a lot of hope.

1366. So good to see you. Likewise.

1367. I frankly don't know what would have happened

1368. if he didn't come last year.

1369. I don't know if we would have still been opened.

1370. Good to see you both, and good luck.

1371. Perhaps the next decade.

1372. Perhaps the next decade.

1373. Bye. Take care.

1374. Unbelievable. Andy's a completely changed man,

1375. and Elin looks so happy.

1376. But more importantly, the food is stunning.

1377. Le Bistro is finally on its way

1378. to becoming a huge success.

1379. Who knows?

1380. One day, he may win a Michelin star.