Kitchen Nightmares 4x6

1. Tonight on "Kitchen Nightmares,"

2. Gordon heads to the heart of farm country, Norwalk, Ohio—

3. Right now, I feel like I'm in a mental asylum.

4. —where he meets Joe Nagy.

5. You can't hurt my feelings.

6. So let's get over.

7. The most pretentious owner he's ever met.

8. Our food is the best by far.

9. No one's ever done this.

10. Joe claims his restaurant is farm to table.

11. You're going to try all these animals at the restaurant.

12. But Chef Ramsay quickly

13. discovers it's anything but.

14. Farm to table it's not.

15. This owner runs his business

16. like a ruthless dictator.

17. Just do what you do.

18. I don't care what he says.

19. Go, go, go, go.

20. Not surprisingly, his staff are at their wits end.

21. The way you treat me is disrespectful,

22. crude, degrading.

23. Then you need to find another place to work.

24. Tonight, Chef Ramsay finds himself in a war

25. with an owner so arrogant—

26. Defensive, ignorant.

27. If I'm all that, you're my twin.

28. —and so resistant to change—

29. You're talking now.

30. —this restaurant just might be impossible to save.

31. We don't have it. That's tonight—

32. Are you that stupid?

33. —on a shocking "Kitchen Nightmares."

34. You want me out of here. I'm gonna leave.

35. Good.

36. What is that?

37. You're serving rotten food.

38. It could possibly kill them.

39. Then wake up!

40. You wake up.

41. So shut the place down.

42. Get out of here!

43. That is amazing.

44. Thank you, chef.

45. 60 miles from Cleveland

46. is the rural farming community of Norwalk, Ohio.

47. It's here where Joe Nagy, after losing his job in food sales,

48. bought a livestock ranch and decided

49. to open Mill Street Bistro.

50. How you guys doing?

51. I was trained and worked for many old school

52. chefs that were Europeans.

53. Just hit it with that wine right there.

54. And always visualized having that place of my own.

55. Mon cheri.

56. The word fine dining is obnoxious.

57. Get a doily on his plate please.

58. If you can't back it up—

59. Guys, verbage.

60. OK?

61. Bruschetta, crostinis.

62. You know what that is?

63. OK.

64. But I know that I have what it takes to do it.

65. This is their big moment at the bistro.

66. Joe is in denial.

67. This is not a fine dining restaurant.

68. Who do you think you're talking to?

69. This is the finest of the finest.

70. What he tells us every day is he is the best

71. restaurant from New York to LA.

72. I would put this restaurant up against anyone,

73. because the passion—

74. Really we are mediocre at best.

75. But it's kind of gross. I don't know.

76. Isn't that wonderful?

77. The food here is exceptional.

78. We didn't get this elk from UPS.

79. It comes from our ranch.

80. It's fresh, sustainable, and local.

81. We really are from farm to fork.

82. That's why our food is the best by far.

83. He's always playing up the quality of the food.

84. We made that sauce from scratch.

85. And I know most of our stuff is frozen.

86. There are corners that are cut.

87. For example, the steaks come from a wholesale food club.

88. Looks good, looks good.

89. They turn brown.

90. They start smelling.

91. I'm like, hmm, I would not eat that.

92. Hey, Joe.

93. I'm eating right now

94. I didn't know. You came out with a fork.

95. Hey, excuse me. Excuse me.

96. When I think about Joe, I think

97. of an arrogant, selfish jerk.

98. Quit asking all these arbitrary questions

99. to these customers.

100. Get the ice, cool it down.

101. He talks down to people.

102. Is there enough bread for dinner right now?

103. Yes.

104. Or you want me to do that part of the thinking too?

105. It's always somebody else's fault.

106. That's your responsibility that the bread

107. doesn't taste stale.

108. He makes it very unbearable to even be here.

109. The way you treat me is disrespectful, crude—

110. Then you need to find another place to work.

111. I come to win.

112. I didn't come to up.

113. I don't think Joe can see past his ego.

114. I know that Tommy and me are handsome guys.

115. Don't come back here and stare at us.

116. Joe doesn't realize his actions affect our livelihood.

117. What is this?

118. That one— the owner was very condescending.

119. The owner was rude.

120. Business is super slow, and the big reason people don't

121. come in is because of Joe.

122. I've never had a piece of meat come back in here in 10 years.

123. He's the one who needs to change his way of thinking.

124. Don't come around starting, bah bah bah bah bah bah.

125. Or we're not going to survive.

126. Is the Mill Street Bistro a kitchen nightmare?

127. By no means.

128. We're not a kitchen nightmare when it comes to cleanliness,

129. functuality.

130. Are we a kitchen nightmare because we

131. have no asses in the seats?

132. Yes.

133. Yes.

134. Before Chef Ramsay visits Mill Street Bistro,

135. Joe wants Gordon to check out his farm,

136. so he can show him firsthand the livestock

137. that supplies the restaurant.

138. Joe.

139. Chef Ramsay, how are you?

140. Good to see you.

141. Pleased to meet you.

142. What a gorgeous place.

143. Yeah, it's just a small little working ranch.

144. Let me show you around.

145. Please.

146. How long have you had the farm? - Eight years.

147. How long have you had the restaurant?

148. Five years.

149. I want Chef Ramsay to critique my restaurant and say,

150. you've got something, Joe.

151. That's what I'm looking for.

152. Look at these beauties here.

153. Gorgeous.

154. You're going to try all these animals

155. at the restaurant.

156. Mm-hmm.

157. This is all the things I've learned in Europe and New York

158. and the places I've worked—

159. Nice.

160. —and as a table-side culinary chef.

161. So you can work as a chef.

162. I'm self-taught by old school Europeans,

163. master chefs that had a liking to me because of my passion.

164. Yeah.

165. Yeah.

166. I was in the food distribution business.

167. As a salesman?

168. Salesman and a consultant—

169. OK.

170. —for all the large distributors.

171. Well, things change, so I opened up a restaurant.

172. And what type of restaurant is it?

173. I like to say fine dining.

174. Fine dining.

175. And is the restaurant making money?

176. No.

177. Why?

178. Because we have to get more asses in the seats.

179. Yeah.

180. And we have to get people to take us serious.

181. Sure.

182. I think some people are finding me pretentious.

183. Really?

184. They're finding me arrogant.

185. I'm not arrogant.

186. I'm a passionate, loving person.

187. Right.

188. Let's just kind of swing over here.

189. The buffalo— they should be in the next several weeks

190. having calves.

191. Here's my buddy here.

192. Your buddy.

193. Yeah.

194. Oh, a goat.

195. - Hey, come here, Skinny. - What's his name?

196. His name's Skinny.

197. - Skinny. - Yeah.

198. He's very affectionate.

199. Look at—

200. He just really wants to be loved, you know.

201. - Are we gonna slaughter him? - No.

202. No. Oh.

203. You know, I always told Skinny—

204. I said, you're the only one that's not going

205. to get whacked around here.

206. You know what I mean.

207. Everybody else is up for— - Wow.

208. —debate.

209. You know, but he's like my dog.

210. And I take him for rides.

211. Is that your pet, Skinny?

212. Yeah, he just loves to be around me.

213. He's close to you, isn't he?

214. Yeah, he's an affectionate guy.

215. You were about to kiss him then, weren't you?

216. No, I don't Kiss him.

217. I can tell that you guys are close.

218. Yeah, we're close.

219. Maybe a little too close, eh?

220. Hey. - Hey.

221. Hey, don't you dare.

222. Yeah.

223. Hey.

224. Little.

225. Hey, stop.

226. Stop.

227. You can see he's jealous.

228. Me and you talking.

229. I'll be two minutes, Skinny, OK?

230. You grab a glass of wine, and you pull over here.

231. And he comes over, and he's just licking your hand.

232. And you're just sitting there going, it's worth it.

233. So you have a glass of win with him as well.

234. I think things get a little strange when

235. you have this relationship—

236. Yeah.

237. —with farm animals.

238. Look at this place.

239. You run this single-handedly? You and Skinny?

240. Me and Skinny.

241. When was the last time you had a day off?

242. - Never. - Never?

243. - I don't know. - Joe, come on.

244. The things that I'm doing— it's pretty incredible,

245. even to my standards.

246. What excites me is when I see a man this

247. motivated to put all this effort into food in your local bistro.

248. Yeah.

249. I'm dying to taste some of that passion.

250. - Let's do it. - OK.

251. I'll see you back at the restaurant.

252. I'll see you back at the restaurant.

253. Excellent. - Thanks for coming out, Chef.

254. Thank you.

255. Tell Skinny we're just friends.

256. Coming up—

257. That was uncalled for.

258. Wow.

259. Joe's problems are just beginning.

260. You are so arrogant.

261. And later, a massive showdown

262. between Chef Ramsay and Joe.

263. Wake up!

264. You wake up!

265. No one is backing down.

266. I get it.

267. Are you that stupid?

268. It's a confrontation you have to see to believe.

269. You want me out of here?

270. I'm gonna leave.

271. Good.

272. Farm-to-table restaurants

273. have a strong appeal with Chef Ramsay.

274. After being impressed by Joe's farm,

275. he's quite anxious to try the food.

276. - Hello. - Good afternoon.

277. Welcome.

278. What a gorgeous place.

279. Yes, thank you.

280. Look at this.

281. - Ready to sit? - That's stunning.

282. Yeah, fair. Thank you.

283. Follow me please.

284. Excellent. Oh, why is the fire on?

285. It's 95 degrees.

286. That is just for aesthetics.

287. It is actually— - Oh, aesthetics.

288. —not putting out heat.

289. But it can if you need.

290. So that's not really a fire.

291. Should I turn it off?

292. You could.

293. It's 95 degrees outside, so I just

294. thought when it's that hot.

295. Agreed.

296. When it's that hot outside, do you

297. want to walk in and see a fire?

298. Right. Where would you like me to sit?

299. - Right over here. - Thank you, my darling.

300. You are welcome.

301. Just out of interest—

302. Yes.

303. —what's the name tag for?

304. We've always had this since we opened.

305. - But we're not a chain, are we? - We are not.

306. No. Can you take it off?

307. Of course.

308. Please.

309. Yay.

310. We are not little lost dogs.

311. I'm fine without it.

312. What's wrong with this fine dining bistro?

313. The business is lacking.

314. Why do you think that is?

315. It would be Joe and the way he treats the guests.

316. - Treats the guests? - Out on the floor, yes.

317. - Oh, really. - If they have a complaint—

318. He goes and, what, victimizes the customer?

319. It has happened, yes.

320. I've seen it happen. - Wow.

321. And he's trained with some of the best chefs in Europe?

322. I have heard that story, yes.

323. Seriously?

324. Wow, I mean, things are starting to unravel.

325. OK.

326. Anyway, I'd like to see as much as I can.

327. OK.

328. So I can get up to speed with this fine dining bistro.

329. Sure.

330. Any specials?

331. The features we have this evening— we have house-made

332. bruschetta for an appetizer.

333. Specials.

334. Features.

335. We are told to use features as our descriptive word

336. for what we have available that is not on the menu.

337. Feel like I'm going to see a movie.

338. What restaurant says features?

339. Who does that?

340. So do you have any features?

341. Yes, our features this evening—

342. elk medallions served over a grilled portobello mushroom

343. cap.

344. Let's go for the feature.

345. OK. - All right.

346. What else?

347. The catch of the day— we are offering a trio

348. of our Ohio-raised bluegill.

349. We have perch and large-mouth bass.

350. - Let's go for that. - OK.

351. Local. Love it.

352. Scallops en croute.

353. OK.

354. The vegetarian ravioli primavera.

355. Onion soup please.

356. - OK. - Oyster Rockefeller.

357. Porcini scallops— I'm gonna go for.

358. OK.

359. Is it a quesadilla?

360. It is a quesadilla.

361. That's not fine dining or bistro.

362. Well, let's go a little bit Mexican, shall we.

363. OK.

364. I've never had an elk quesadilla.

365. Lots of elk, but not quesadilla.

366. Is that a typo error?

367. That is the price.

368. - New York strip, 26. - Mm-hmm.

369. Filet mignon, 29.

370. Yes.

371. They must be some of the most expensive prices locally,

372. right? - Correct.

373. Yes.

374. - Wow. - I think we're done, darling.

375. Nice to meet you.

376. You as well.

377. The good news is at least it's farm to table.

378. So I've got something to cling onto.

379. All right, he wants a French onion soup.

380. Do his quesadilla.

381. Start getting that prepped.

382. We do things with passion, with integrity.

383. I need 10 raviolis please.

384. The food here at the bistro is the freshest, hands down.

385. How are you, sir?

386. That is on the badge—

387. Bill. - Yes.

388. I know your name now.

389. You can take it off.

390. Thank you.

391. Excellent.

392. Come on over.

393. Good to meet you.

394. Put that down. - You as well.

395. It's a pleasure. - Likewise.

396. What's the first thing wrong with this place?

397. Well, we make no effort whatsoever

398. to market to the locals.

399. Really?

400. Apparently—

401. Wow.

402. Yes, I think Joe believes the restaurant's a little

403. above the local area.

404. Seriously?

405. I think that's probably a problem.

406. I thought it was pricey, but I mean,

407. 16,000 locals on your doorstep.

408. Why would you ignore them?

409. Arrogance.

410. Wow.

411. So how do you rate it in terms of the food

412. on a scale of 1 to 10? - 5 Fail

413. Bill, you're scaring me.

414. Can I meet all the staff with the badges?

415. I want to get rid of those bloody things.

416. Let's call a meeting with the badges.

417. Say hello, and give me your badge.

418. Let's go. Turn your badge in.

419. You're a wanted man. Down.

420. - All right, thanks. - Excellent, thank you.

421. Next. - There you go.

422. - First name? - Rebecca.

423. - Rebecca. - Becks.

424. Excellent.

425. Madam, wonderful.

426. Come here, you.

427. Hello.

428. Name tag down.

429. Fire's off.

430. Badges are down.

431. Excellent.

432. Would this be my French onion?

433. Yes, ma'am.

434. I can hear him now.

435. Is the owner so supposed to be so damn bloody—

436. oh.

437. All right, so we have the French onion

438. soup to start you off. - Thank you, my darling.

439. And who made the soup?

440. - Joe makes the soup. - Joe.

441. Wow.

442. Thank you.

443. The cheese is barely melted.

444. Jeez.

445. Normally should be a little more packed with onions.

446. So much fat on top of it.

447. Greasy.

448. This is going to GR.

449. Amy's up.

450. Oh, what is that?

451. Oysters Rockefeller.

452. OK, great.

453. - May I take that? - Thanks, darling.

454. Yeah, it was really greasy on top.

455. OK. I'll let him know.

456. Greasy, watery, and short of cheese and onions.

457. OK.

458. What happened here?

459. That is a parsley-infused oil.

460. - And he squirts that on top? - Around the rim.

461. Right

462. I'll check on you in a moment.

463. Thanks, darling.

464. Wow.

465. Joe, Chef Ramsay said that it was greasy,

466. had a lack of onions, and not enough cheese.

467. Not enough cheese?

468. Not enough cheese.

469. Hmm.

470. Let me go talk to this guy.

471. me.

472. Chef, would you like us to prepare another French onion?

473. Joe, it takes about four hours to caramelize the onions.

474. I'd like to move on. Want to move—

475. OK, sure.

476. And I'd like to continue tasting and—

477. Sure, OK. Let's do that then.

478. Have you had an opportunity to taste—

479. Yeah, I— —the oysters Rockefeller?

480. What's this? Is that a bechamel on top?

481. What is that on there? What have you there?

482. It's the hollandaise.

483. Politics Hollandaise.

484. Cause it's all broken, but I had to spit that out

485. because it's bitter.

486. That normally comes when oysters are frozen.

487. Mm-hmm.

488. What's the oil around the outside that's like—

489. We just put a little bit of our olive oil.

490. Right.

491. It was just more of a garnish that should not have been—

492. So can you see my rim?

493. Yeah, but I don't see anything on the oysters.

494. Right.

495. Well, I've got it in there, in there, there.

496. Well, we're not dousing the plate in oil.

497. I'm not here to argue.

498. I'm just telling you—

499. Yeah, I can make you another one of these

500. if you just want to keep on moving.

501. Oh no. Oh no no no no no.

502. Let's move. Let's keep moving.

503. Let's keep moving. I got you.

504. - Let's keep moving. - OK, I'll take these away.

505. Excellent.

506. When it comes to Chef Ramsay, I'm not intimidated,

507. because I know a lot of chefs.

508. I've cooked and been all around.

509. Oyster Rockefellers were terrible.

510. That's funny, man.

511. Oh, let me have look please.

512. Put that down.

513. That looks— ooh, why is that on a rack?

514. Oh, this is just so we can show our—

515. Who makes the cake?

516. They come from Cleveland.

517. And this is like a procession—

518. a funeral for the cake.

519. Walk past again.

520. I'm gonna throw some flowers at it as you walk pass.

521. Walk past— - OK.

522. Ready?

523. This is what you do when people are dead.

524. Do you want me to sing too?

525. Yeah.

526. Oh, stop it.

527. Long rest to the cake.

528. God.

529. Come on.

530. Bum bum ba dum.

531. What you should be doing is— look, you should have that.

532. Turn around.

533. You carry the front of the procession.

534. I'll carry—

535. You've got it from here. Here we go.

536. Here we go. Here we go.

537. Thank you.

538. Excellent.

539. Thank you.

540. What in bloody— they're putting carrots on it.

541. A puff pastry.

542. Why would you do that?

543. This would be your scallop en croute.

544. Thank you, darling.

545. Are these the local carrots?

546. Micro carrots.

547. Oh, micro carrots.

548. Yeah.

549. From chef's—

550. From the local farm.

551. Do you not think you should let it grow a bit?

552. Well, I don't think they're to be really eaten.

553. They're more for garnish.

554. - Oh. - That's a garnish.

555. Oh, so I'm—

556. Just to add some color.

557. OK.

558. But I would like to explain what we're

559. spending on micro carrots.

560. Yeah. Can we go through this after?

561. Whatever you want to do.

562. You are here—

563. Right.

564. —as our guest.

565. Can I give those back to you?

566. I don't personally want them myself.

567. But you can take them back to the kitchen.

568. Oh, no, I personally didn't want them.

569. Thank you, Amy.

570. You're welcome.

571. I have staff here that'll take care of that.

572. You don't hand me raw food in my dining room.

573. Man, does that piss me off, man.

574. We don't need him to bust our balls over

575. if there's little petite carrots that go there.

576. Those same carrots go to the White House.

577. Those same carrots got to the Five Seasons.

578. They go global, OK.

579. Who would care a garnish microgarnish carrot

580. was on as a garnish.

581. You're going to hand the owner.

582. The little petite carrots.

583. does he know?

584. He's in the wrong place.

585. Now that Chief Ramsay is beginning

586. to question the cuisine—

587. Can I give those back to you?

588. —Joe is beginning to show his true colors.

589. I don't personally want them.

590. Scallop en croute.

591. Ugh.

592. Sorry, Amy.

593. These things are— they're like rubber bullets.

594. It's so firm.

595. And look at this.

596. Pastry is raw.

597. That is a common complaint.

598. Gooey, slimy, gross.

599. Let me take this right out of your way.

600. - Will you show that to him? - I sure will.

601. Yeah. Thank you, my darling.

602. You're welcome.

603. Wow.

604. En croute, my ass.

605. Joseph, firm, chewy, rubber bullets.

606. Disgusting.

607. Apparently, there's nothing that he likes.

608. Yeah, just set it down.

609. We said we'd talk about it at the end.

610. OK.

611. Puff pastry is about as flaky as you

612. can get right here.

613. Well, it still looks a little doughy to me.

614. Wow.

615. The elk quesadilla.

616. Ah. Is that the—

617. The queso cheese.

618. Ay ay ay ay ay.

619. Thank you, darling. - You're welcome.

620. Enjoy.

621. Thank you.

622. My god.

623. It's like chewy, tough.

624. And if there's one thing that should never

625. go in the quesadilla, it's elk.

626. I got one thing to say to this quesadilla— adios.

627. Wow.

628. The vegetarian ravioli.

629. Oh jeez, I just spotted some more of that oil again.

630. - Yes. - Oh jeez.

631. This is the dish I least like serving.

632. Wow.

633. Thanks, darling. - You're welcome.

634. - Excellent. - OK.

635. Look at it.

636. It's gross.

637. Wow.

638. I mean, that is a joke.

639. I mean, it's ice cold.

640. Let's get one thing right.

641. Farm to table it's not.

642. Farm to garbage can.

643. It's disgusting.

644. Amy, will you show him that?

645. And it's ice cold.

646. - I certainly will. - Yeah.

647. Thanks, darling.

648. Joe, these are ice cold.

649. They were hot when they went out.

650. It took me 10 seconds to get from here to there.

651. I know.

652. I guess we could cook them till they're totally piping hot.

653. I think they should be.

654. Not cold.

655. Yeah, that's how we do it, man.

656. Right on.

657. Wow.

658. Catch of the day.

659. Catch of the day.

660. Oh jeez.

661. We have the sea bass, the perch, and the bluegill.

662. One thing I did need to ask you—

663. temperature preference for your elk medallion?

664. I'd like to go mid-rare please.

665. - All right. - Thank you, my darling.

666. You're welcome.

667. Fish is dry.

668. Almost like it's been freezer burned.

669. And that one there—

670. grease.

671. Put your fork in there.

672. It's just full of grease.

673. Amy, rescue me.

674. That's just rubbery.

675. And this one here— the perch.

676. You get that. It's just full of grease.

677. Very greasy.

678. I don't know why you do a trio all the same

679. with the same breadcrumb. I just thought that's just—

680. I agree. I agree.

681. But the biggest disappointment is nothing tastes fresh.

682. A catch of the day means fresh.

683. But to me, they all taste frozen.

684. - OK. - Thanks, darling.

685. OK.

686. Tom, they all taste frozen.

687. Does not taste fresh at all.

688. Hey, Amy, just set that down right now.

689. Take this out. - OK.

690. This food's got to get out.

691. Right.

692. Whoa, whoa. What's wrong with it?

693. He said it all tastes frozen.

694. And it should have been done in different breadcrumbs.

695. This is how they do it in Ohio.

696. If you do this any other way, they wouldn't eat it in Ohio.

697. Please.

698. Elk medallions on a grilled portobello mushroom.

699. Wow.

700. And oh, these are not for eating.

701. Thank you, my darling.

702. You're welcome.

703. It's tough as old boots.

704. This is incredible.

705. Would you— would you mind?

706. I would not.

707. Yeah, please. That is dreadful.

708. I can't even chew it.

709. I'm so sorry.

710. That's not edible.

711. Would you like to know how much we charge for that?

712. This one?

713. $35.

714. $35.

715. - Yes, chef. - Wow.

716. Will you ask him to taste that? - OK.

717. I'll be back.

718. Thank you.

719. Wow.

720. He would like you to taste the elk.

721. Very tough, chewy— the main item in the dish.

722. He is dead wrong.

723. That's aged elk.

724. Elk is going to have a bite.

725. It's going to have a chew.

726. It's characteristic of it.

727. It's never going to change.

728. That is a tender piece of elk.

729. Chef Ramsay does not know the bite of an elk.

730. And I would like to go to his restaurant where he has elk.

731. That elk is tender.

732. It's delicious.

733. What I'm trying to accomplish is from farm to fork.

734. This is how these items eat.

735. No surprise that he didn't get that.

736. I'm gonna challenge him.

737. I'm gonna say, you know what.

738. At my expense, I'm going to go to your restaurant,

739. and you make me elk.

740. And you show me how to make it.

741. Joe said, you're dead wrong.

742. Dead wrong?

743. Dead wrong.

744. He had two pieces.

745. He said, and I quote, "that is a tender piece of elk."

746. Wow.

747. If they honestly thought that was tender,

748. they can eat my running shoes.

749. You know it.

750. Thanks for all your insight. - OK.

751. Tell everyone to get ready for dinner.

752. I'll be back. - OK.

753. - Yeah. - Thank you very much.

754. Thank you, darling.

755. And I'll talk to Joe after, yeah?

756. OK.

757. I'm going out for some fresh air.

758. OK. I'll let him know.

759. In fact, I'm going out.

760. Is it— is there a local cafe nearby?

761. Or— - Berries up—

762. - Berries. - Yep.

763. - That's it. - The dinky—

764. - I'll got to Berries. - See you.

765. I saw that on Main Street. Thank you, darling.

766. Correct.

767. Wow.

768. Chef Ramsay said he is going to get

769. something to eat, get some air, and he will be back for dinner.

770. I wonder where he is going to go get something

771. to eat that's so great.

772. I'm gonna go to a restaurant and get some food.

773. You.

774. He's gonna leave and go get something to eat.

775. Good luck.

776. Go find something better.

777. Chef Ramsay has returned to Mill Street Bistro

778. after a walk around town and a quick bite.

779. Where's Joe?

780. He's ready to give his verdict on the food to Joe.

781. And the staff couldn't be more excited to witness it.

782. I just want to talk about lunch.

783. Yeah.

784. Your thoughts on my lunch?

785. - My thoughts on your— - Yeah.

786. —on your lunch? - Yeah, an insight.

787. Yeah.

788. I've never had anybody in my career critique my items that

789. told me every one of them was a piece of, and he had

790. to go down the street to eat.

791. - Wow. - That was uncalled for.

792. Can I just give you an insight to my lunch?

793. Sure, since you've asked me.

794. Now you can go ahead.

795. That's very kind of you.

796. I wasn't impressed with anything.

797. I didn't take second or third mouth from any dish.

798. Let's start off with the scallops en croute.

799. The pastry was raw.

800. Rubbery scallops.

801. Bland.

802. OK.

803. Next course, oysters Rockefeller.

804. Yeah.

805. Oyster disaster.

806. OK.

807. Catch of the day.

808. Out of those three fish, which one was fresh?

809. He's not gonna answer me.

810. It'll just be BS.

811. How many of those—

812. Then I'll answer you.

813. You think your fish is fresh?

814. On the board, it says, "fresh catch of the day."

815. What does the catch of the day mean?

816. Fresh fish.

817. Catch of the frozen freezer.

818. We have fresh fish.

819. No, we don't.

820. No we do not.

821. What?

822. Lake Erie perch was fresh.

823. They were all IQF frozen.

824. IQF, sorry?

825. Individually quickly frozen.

826. Right. When did that came off the boat?

827. Four days ago.

828. So you haven't got any in your freezer?

829. Pardon?

830. You haven't got any in your freezer?

831. Fresh fish?

832. Have you got it in your freezer?

833. - Yes. - Thank you.

834. What does catch of the day mean?

835. Joe?

836. It means what is fresh local to the region at the time.

837. Not frozen.

838. You're trying to pull the wool over your customers' eyes.

839. If it's not fresh, don't call it fresh.

840. Catch of the day.

841. Go to the next thing.

842. We got it.

843. You're not answering a straight question

844. with a straight answer.

845. Are you're deflecting it.

846. No I'm not deflecting everything.

847. I'm telling you—

848. Frozen fish, frozen oysters.

849. You're deflecting everything.

850. Ravioli—

851. You've made your point.

852. Wow.

853. Next course, elk quesadilla.

854. Dry, rubbery, disgusting elk—

855. OK.

856. —that should go nowhere near a quesadilla.

857. What were you thinking putting that in a quesadilla?

858. - What was I thinking? - Yeah, just—

859. Yeah, I've got the balls to make

860. what I feel that might work.

861. My next course, elk medallions.

862. There was nothing wrong with that elk.

863. Chewy, bland, raw in the middle.

864. You wanted it medium rare.

865. Oh, paying $35 for it, I thought I deserved that.

866. OK.

867. Excuse me, so if I got them medium,

868. would they have tasted better?

869. They would have been more consistently cooked.

870. Oh.

871. I have been eating elk for 30 years.

872. Do you have it on your menu?

873. Seasonally.

874. You explain to me what the game season is.

875. Sure.

876. So it's when game—

877. OK.

878. —is at its absolute best.

879. This is back to back in Scotland?

880. Or— - No.

881. No, no, no. - This is where?

882. New York.

883. New York?

884. Yeah, New York.

885. Let me tell you something.

886. You're not a chef.

887. Stop pretending to be one.

888. Did I tell you I was a chef?

889. You told me you trained with the best chefs in Europe.

890. I didn't tell you that.

891. I'm self-taught by old school Europeans, master

892. chefs that had a liking to me.

893. Who is the chef here?

894. It's my kitchen.

895. I'm the chef.

896. You just told me you're not.

897. But now you are.

898. I'm not a certified chef like yourself.

899. No, I know that.

900. But who cooks? - I do.

901. Right.

902. So you're the head chef.

903. You write the menus.

904. You dictate the special features.

905. Correct.

906. Let me tell you something.

907. You're not a fine dining bistro.

908. You're a small man with a fake bistro.

909. You're shooting way above your station.

910. You've totally misjudged your market.

911. Because all these pretentious ideas that you think

912. are going to work are screwed.

913. - What are you referring to? - Here we go.

914. Make it easy for you. - Yeah, I speak English, too.

915. Because I know you're not a chef.

916. You wouldn't understand. OK.

917. Store-bought chocolate cake garnished with fake flowers.

918. You don't even cook.

919. You just prance around behind the line

920. throwing raw bits of carrots on top of raw pastry.

921. I've never come across a bistro anywhere in the world—

922. - In the world. —with name ta— in the world.

923. In the world.

924. We'll research that.

925. Do— you are so arrogant,

926. you don't even listen to your customers,

927. let alone your staff.

928. You have a gifted young group of servers

929. that told me more problems and issues in the first 20

930. minutes of meeting them than you have done all day.

931. Yeah, yeah.

932. Now it's funny.

933. Yeah.

934. From a fake fireplace to fake garnish,

935. yet you want me to blow smoke up your phony ass.

936. I don't want you to blow smoke up my phony ass.

937. Wow.

938. It was petite microcarrots that was the garnish.

939. It's not just about the carrots.

940. Carrots is just a example of 20

941. things that have gone wrong.

942. You've busting my balls.

943. Because you in denial.

944. You want me to just come in and change your carrots

945. and make some fresh chocolate cake for you.

946. Yeah.

947. I'm lost for words.

948. I don't know what to say.

949. Do you know what you could do for me?

950. Impress me with your dinner service.

951. Show me how you function, chef.

952. You want to see what comes back.

953. Our elk does not come back.

954. I'm deeply sorry your feelings are hurt.

955. My feelings ain't hurt.

956. Oh.

957. You can't hurt my feelings.

958. - You're ignoring my advice. - No, I'm not.

959. And you're going up against me.

960. No, I'm not ignoring your advice.

961. Yes, you are.

962. Defensive, ignorant, and in complete—

963. And guess what—

964. —denial.

965. —if I'm all that, you're my twin.

966. What?

967. Yeah, because I've been called you here many a times.

968. So let's get over the.

969. I can cook, Joe.

970. When you have the arrogance to stand in front of me

971. and charge your locals 35 dollars for entrees

972. that are inedible, have a look at yourself, man.

973. People seem to enjoy it.

974. After clashing with Chef Ramsay over the quality

975. of his food, owner Joe is truly not understanding

976. Gordon's point of view.

977. I know more about elk and buffalo

978. and beef than he'll ever know.

979. Gordon Ramsay didn't get it.

980. To say that I'm shortchanging people and that that was fraud.

981. Come on, let's cook our rotten food

982. that he wouldn't have if he was in a county jail.

983. Gimme a break, Chef Ramsay.

984. Well, he just slammed my restaurant

985. like it's never been.

986. He does not know what I know about lake fish.

987. He does not know what I know about buffalo.

988. And I'm supposed to take this that my food is garbage

989. and I'm a fraud?

990. I don't give a what he says.

991. How many times did you have elk come back

992. since you've been here, Becks?

993. Jen?

994. Kayleigh?

995. Bill?

996. Speak up.

997. I think every one of you— you need to get together.

998. That's what this is about.

999. So I appreciate what you're doing.

1000. I honestly appreciate each and every one

1001. of you what you're doing.

1002. OK.

1003. Let's go to dinner service.

1004. Right this way, folk.

1005. My apologies of how much you heard.

1006. This is some of the finest elk you can get.

1007. But Chef Ramsay called it garbage, the worst

1008. in the world.

1009. We're supposed to wait to serve it

1010. when the grass is a certain height back over in Scotland.

1011. My name's Bill.

1012. I'll be taking care of you tonight.

1013. - I'll have the. - All right.

1014. I'll have the New York strip medium.

1015. Medium.

1016. Tom, can you check cream of asparagus?

1017. Is it pure vegetarian?

1018. Listen, leave the kitchen.

1019. Go over to the other side.

1020. Joe gets mad if anybody's saying anything to the kitchen.

1021. You know, he says you need to be in there.

1022. You need to be quick, and he responds to get the

1023. out of the kitchen.

1024. We went over this the beginning of the shift.

1025. Tom, is that for— quiet?

1026. You're not allowed to talk?

1027. What does the quiet mean?

1028. Neighbors complaining?

1029. No, that's supposed to be any unnecessary chatter

1030. in the kitchen.

1031. So no chatter.

1032. Right.

1033. So how do you communicate?

1034. Who put that up there?

1035. I put that up.

1036. Said we got a job to do.

1037. We're trying to focus.

1038. Mediocre as we are, people just said, you know,

1039. if you want to talk about something,

1040. just take it out there.

1041. You OK?

1042. You OK?

1043. Oh, I'm fine.

1044. don't shot.

1045. Oh, I'm sorry.

1046. Tom.

1047. You OK? I know we can't talk.

1048. But you OK? - Yeah, I'm fine.

1049. Yeah, thanks. Let me know.

1050. Give me a sign.

1051. OK, I got a porcini scallop, a perch,

1052. a pork chop, and a strip.

1053. Oh, well, that might be my chicken radicchio then.

1054. It's like you're guessing.

1055. Now what table number is this?

1056. You're not allowed to ask how long?

1057. Yeah, he has not said what table it's coming up.

1058. OK, let's get these out.

1059. Boom, boom, boom, and we should be OK after that.

1060. Even though there are very few words

1061. exchanged between the front of house and the kitchen—

1062. —food is still being delivered at a reasonable pace.

1063. Porcini scallops.

1064. Unfortunately, the food is missing the mark

1065. with many of the customers. - It's kind of gross.

1066. It just doesn't taste good.

1067. Let me get it out of your way.

1068. Is there something else we could get for you?

1069. No, no.

1070. Sorry about that.

1071. This was sent back.

1072. She said it doesn't taste good.

1073. OK.

1074. What's wrong with it?

1075. - She did not like it. - She didn't like it.

1076. It doesn't taste right.

1077. That's strong. Huh?

1078. It's strong.

1079. Very strong.

1080. Have a taste.

1081. I think what she did is she got a bite of rosemary.

1082. Oh god, Joe.

1083. If she complains, she got a branch of rosemary

1084. in her teeth. No, she's not.

1085. I think it's overpowering.

1086. The beer doesn't work, and it's too strong.

1087. He didn't mention anything about rosemary.

1088. Come on.

1089. Man.

1090. Hey, we're past that. Let me cook.

1091. OK, cook then. me.

1092. Try to cook then.

1093. Passion.

1094. Passion fruit, mate.

1095. That's the closest you'll get to passion.

1096. I will take this.

1097. Poison.

1098. This was in my lady's ravioli.

1099. What it it?

1100. Like a rock.

1101. Wow.

1102. Joe, ladies, what in ravioli?

1103. Like a rock in there.

1104. What table number please, Amy?

1105. 31.

1106. It's like a stone.

1107. Never seen it.

1108. My god.

1109. That doesn't happen here.

1110. But it happened now.

1111. Oh man.

1112. All right, what else can we up here?

1113. He is being so critical and so brutal.

1114. Tommy, we're going to make all the bad food

1115. that we make for everybody.

1116. Wow.

1117. Oh my god.

1118. Ay ay ay.

1119. That's it.

1120. I can't do anymore.

1121. I can cook.

1122. Let me tell you.

1123. But I ain't going to do this.

1124. Coming up— - My god.

1125. Heart's

1126. —a nasty secret is revealed.

1127. Surely you got a bit more respect than that!

1128. And Chef Ramsay has had enough with Joe Nagy.

1129. Wake up!

1130. You wake up!

1131. It's the most intense confrontation

1132. Chef Ramsay has had all year. - You want me out of here?

1133. I'm gonna leave. - Good.

1134. It's dinner service at Mill Street Bistro.

1135. And in spite of multiple dishes being returned to the kitchen—

1136. Joe, ladies, what in ravioli?

1137. Like a rock in there.

1138. All right, what else can we up here?

1139. —Joe remains in denial.

1140. Tommy, we're going to make all the bad food

1141. that we make for everybody.

1142. Oh my god.

1143. Head chef, my ass.

1144. I don't care.

1145. Hello.

1146. Ah, Teresa, how are you?

1147. As part of his research,

1148. Chef Ramsey had reached out to a former employee.

1149. And her return phone call could not

1150. have happened at a better time.

1151. Thank you so much for coming down.

1152. You good? - It's nice to meet you.

1153. Likewise. Good to see you too.

1154. I have just some things I wanted to share with you

1155. and tell you.

1156. Let's go and stand over here.

1157. Wow, wow, wow.

1158. Take me from the start, will you please?

1159. Give me some background.

1160. You quit recently. How long ago?

1161. A month ago.

1162. I was hired for garde manger and prep.

1163. And then what happened?

1164. I ended up being garde manger prep, dishes, cleaning.

1165. I did my own prep list.

1166. We have no head chef.

1167. So I'm in there busting my ass.

1168. He has to have someone always to put his frustrations

1169. on to scapegoat.

1170. And so he had only me to do it.

1171. And I would come in every day, and it was just, this is wrong.

1172. That's wrong.

1173. From telling me how horrible, you know,

1174. I was being pretty much.

1175. And I just couldn't take it anymore.

1176. I'm doing much better now.

1177. Good.

1178. I'm not crying when I go home.

1179. I'm not stressing out before I go to work.

1180. The reason I quit is I have too much pride.

1181. You all right?

1182. No.

1183. I took some pictures.

1184. This is the stuff that was here.

1185. That's meat in a baggie.

1186. What's it doing in a bag?

1187. Blood.

1188. That's to be served.

1189. Be served?

1190. That's the chef garden vegetables.

1191. Wow.

1192. That's the black grilled pork chops.

1193. My god, what is it with this guy?

1194. He preaches farm to table.

1195. All I've seen is frozen to table.

1196. The steaks he buys— he goes to a store

1197. and buys the tenderloins and stuff, and he cuts them up.

1198. Why is he pretending?

1199. Why is he playing at it?

1200. Why is he kidding himself on trying to pull the wool

1201. over the customers' eyes?

1202. He just is a cheapskate.

1203. He wants to make money.

1204. The locals in this area—

1205. he thinks he's—

1206. He calls them hillbillies.

1207. Seriously?

1208. Dreadful.

1209. He needs to know that what he's doing is wrong.

1210. He needs to get his stuff together in there.

1211. I don't see how you're going to do it.

1212. Well, listen, I appreciate you coming down.

1213. Yes, and it was nice to meet you.

1214. OK, likewise.

1215. All right, thank you.

1216. On the heels of getting more disturbing

1217. information from an insider, Chef Ramsay knows he needs

1218. to do a deeper investigation.

1219. And it begins in the storage room.

1220. Ah.

1221. My god.

1222. Half frozen, blood-stained.

1223. Sat.

1224. It's not even frozen.

1225. It's half soft, half frozen. When is that from?

1226. No date.

1227. Wow, what a mess.

1228. My god.

1229. Frozen food that's been frozen since 2009, three years ago.

1230. Use by 2010.

1231. Frozen blue cheese.

1232. Why would you freeze blue cheese?

1233. Farm to table it's not.

1234. What is that?

1235. It's like frozen AstroTurf.

1236. What is that?

1237. Ah, bingo.

1238. There they are, my little Rockefellers.

1239. Full of water.

1240. Wow.

1241. Lesson number one, never ever freeze an oyster.

1242. The worst thing you can ever do to it.

1243. Wow, frozen shrimp.

1244. From farm to freezer to defrost.

1245. Shrimp of the day.

1246. He's showing off that he's farm to table.

1247. Blowing smoke up my ass about how fresh everything is.

1248. And look, a freezer full of frozen oysters,

1249. muscles, to frozen cheeses.

1250. Why would you put blue cheese in a freezer?

1251. Why? Why?

1252. Why? Why?

1253. Why would you freeze any oyster?

1254. Wow.

1255. What a fake.

1256. I need two tips on.

1257. Gotcha, gotcha.

1258. Joe, I get upset when I see fakery.

1259. From a frozen ravioli, a frozen perch, frozen oysters.

1260. And when you deny it, that makes me mad.

1261. We just talked about that.

1262. You, because you're making up stories.

1263. I'm not making up stories.

1264. Yes, you are.

1265. That's how deluded you are.

1266. No, I'm not deluded.

1267. We have fresh stuff, OK.

1268. I'm struggling here—

1269. OK.

1270. —to stay in this building right now.

1271. I swear to god.

1272. Gordon, I've got to cook right now.

1273. Yeah, I was gonna turn, but I wish you would.

1274. I'm standing here watching a dead man walking.

1275. Joe, I need a regular French onion soup.

1276. Onion soup.

1277. All right, the onion soup's ready.

1278. Are they raw onions in there?

1279. What's that?

1280. Did you put raw onions in there?

1281. Why are we doing this to each other?

1282. Is this a windup?

1283. Look at me.

1284. Putting raw onions in a soup.

1285. I don't know if you're just around.

1286. I'm lost, Joe.

1287. Why are you doing this?

1288. Well, you said earlier that it needed more onions.

1289. OK?

1290. We responded by putting the onions in there,

1291. so they had more of a bite to it.

1292. It's raw.

1293. What's the matter with you?

1294. We send that out there, it's going to come straight back.

1295. What do you want to hear? That I—

1296. Take if off, Joe.

1297. Take the men— off the menu.

1298. 86 it.

1299. Save whatever little reputation you've got left!

1300. Man!

1301. Surely you've got a bit more respect than that.

1302. I'm trying to reason with you, Joe.

1303. - I get it. - Fine.

1304. I get it.

1305. Fine.

1306. But I'm not here to show an idiot you can't put

1307. raw onions in an onion soup!

1308. I can't teach you that.

1309. That's called common sense that in your tiny mind

1310. is not common.

1311. Pardon?

1312. Come here, you.

1313. Should we put raw onions in a caramelized onion soup?

1314. Tell him! - No.

1315. Thank you.

1316. You've got talented staff to tell you that.

1317. Ask your chef.

1318. It's like you're doing it to me on purpose.

1319. His verbal it just a bunch of ..

1320. But his physical stance in your way is ridiculous.

1321. So what he needs to do is get out of the kitchen.

1322. We can talk about it— - Yeah, well, you're busy now.

1323. —at some other time.

1324. We're busy as—

1325. Joe, do you want me out of here?

1326. Tell me the truth.

1327. You want me out of here?

1328. I'm going to leave.